Oven Baked Fresh Cod with Potatoes and Charlottes

Ingredients: (for 4 people)

• 2 fresh cod fillets (about 700grs) skinless and boneless (cut into small pieces)
• 4 Large pealed potatoes cut into very thin slices (about 5mm thick)
• 8 Charlotte's (thinly sliced)
• 8 Spring onions (sliced)
• 2 Broccoli heads (cut into pieces)
• 4 Garlic cloves (finely diced)
• 250mls fresh cream (you can use creme fraiche)
• 1 fish stock cube (knorr or any other brand)
• 1 bunch of parsley (finely chopped)
• 1/2 Glass of white wine (sweet)
• Juice of 1 lemon
• A little olive oil, salt, black pepper and butter.

An uncomplicated recipe, simply cook the potatoes in water until they become translucent, but not completely cooked (cooking for around 7-10 minutes depending on the potatoes quality), at the same time place on a frying pan a little olive oil and as soon as is very hot add the Charlotte's and the garlic with a pinch of both salt and pepper, stir regularly until these become golden, which then you should add the wine and the spring onions, leaving these to cook until soft (about 3-4 minutes.

In a Pyrex tray, cover the bottom with a film of olive oil, then lay out the sliced potatoes until the bottom is covered, on top of these place half of the onions mixture and also crumble half of the stock cube over it, repeat the process potatoes and onion mixture and stock cube, on on top of this final layer place the filleted fish pieces on top, and cover the fish with sliced red (or white onions) and finally to top it all add the fresh cream over it all, cover the tray with foil and place in a 180 degrees Celsius preheated oven for 20 minutes.

Once the 20 minutes are over, remove the aluminium foil from the tray, with care not to burn yourself or for food to be stuck to it, and let it remain in the oven at the same temperature for a further 20 minutes.

During the last 20 minutes place a deep pan on the stove with two fingers deep of water in it adding to it the broccoli put the lid on and once reaches the boil reduce to minimum leaving it to cook for those 20 minutes.

During the last five minutes before the broccoli are ready, place a little bowl in bain-marie and place in it a little butter around two soup spoons, until its melted adding to it at this stage the chopped parsley    and the lemon juice.

Now that all is ready at the same time is just to assemble the dish on the plate and eat it. Bon apettit!!

Fish and Chips Rico Way

Once again I am picking another great British dish and making it mine with super flavour and textures.

Recipe Ingredients: (for two)

• 2 cod fillets (skinned)
• 4 medium potatoes (with the skin cut into wedges)
• 1/2 a glass of flour
• 1 teaspoon of baking powder
• 150mls sun-flour oil
  
• some coarse sea salt, black pepper, 1 tea spoon of dehydrated parsley, some olive oil

Place a pan with some boiling water and a pinch of salt on the stove medium heat to keep water boiling, put the potato wedges in and let it boil for 3-4 minutes. After this drain the wedges and place them in a bowl (meanwhile switch the oven on 200c until hot), add to the wedges 3 soup spoons of olive oil + 2 tea spoons of coarse sea salt and 2 tea spoons of the dehydrated parsley, toss it all until well mixed, distribute these wedges on a baking tray with the wedge up on each potato piece, place them in the oven and let them cook for 30-35 minutes.

Ten minutes before the potatoes are done pour the sunflower oil into a deep frying pan and let it get very hot. Meanwhile put the flour in a bowl + a pinch of coarse salt a little pepper and the tea spoon of baking powder, add some water to the consistency of thick runny yoghurt with the aid of a balloon whisk, dip the fillets in the batter and let them get a thick covering rubbing excess on the sides of the bowl and place them in the frying pan the oil should cover them.

Fry for about 3-4 minutes on each side until golden brown, then place them on a plate with a few kitchen towels to drain the excess fat, then just serve them with the chips (wedges) and a dollop of tartar sauce (optionally you can boil some peas and have them like that or mush them with a couple of mint leaves and some lemon juice and serve on the side)

Also the batter if you prefer instead of water you can add some beer instead for a lighter texture and more flavoursome batter, although I like the simplicity of this one I made.

Prawn Cakes with Saffron Bulgur and Salad

Recipe Ingredients: (Enough for 4)

• 200grs large prawns (puréed)
  
• 150grs cooked potato (puréed)
  
• 300grs Bulgur Wheat (medium)
  
• 1 egg (yolk to one side, whipped white to another)
• 1 Gem Lettuce (well crispy separated into leaves)
  
• 1 onion (finely chopped)
  
• 1/2 half a red pepper (finely chopped)*reserve a little for decoration*
  
• 2 garlic cloves (minced)
  
• 1 piece ginger (minced)
  
• 1 soup spoon of turmeric + 3 strands saffron
  
• 1 pinch chilli powder
  
• seasoning (salt and pepper)
  
• oil to fry
• some olive oil
  

One more easy to prepare recipe, that is tasty wholesome and easy on the waste line. Mix the potato purée and prawn purée with the egg yolk and some seasoning, after well mixed add the whipped egg white, and mix this well too, to form a paste. Place the oil on a pan or fryer, and to form the cakes you use two spoons, and scoop from spoon to spoon which will for the cake which you will then drop into the very hot oil, cooking them on both sides until golden brown (see picture). After they are cooked put them on a plate containing several kitchen towels to remove excess oil.

The accompaniment is bulgur, which is cooked just in boiling water as you would do rice, placing in the water a little oil and some salt, it will cook in around 10-12 minutes, then you drain it and pass through it while draining some boiling water to remove starch. The grains will be well fluffy.

While it's draining, put a wok on the fire (or large frying pan) with a little olive oil, once hot add the onion, pepper, garlic, ginger and seasoning once golden golden add the turmeric and saffron as well as the chilli powder, stir for around 1-2 minutes, then add a little water like 1/3 of a glass,cook a further 1 minute and then add the drained bulgur, turn the heat off and mix it really well so that the whole flavour infuses it.
Then is just a matter of arranging this light meal on a plate, you can do it as it is shown in the picture or use your own ideas. I used some strips of red pepper to decorate the bulgur, and used the larger gem lettuce leaves to bed the prawn cakes, and with the remaining leaves I shredded them added a few bits of tomato & grated carrot, and drizzled them with balsamic vinegar and some olive oil.

Was delicious. hope you enjoy this summer meal.

I was awarde this special token by my dear friend Kim From the blog Ordinary Recipes Made Gourmet she is a great friend, and normally i don't accept tokens as I just don't have the time required to post them and to attribute to deserving blogs.

Also, like her I feel I would be fair to just select a few of my friends foodies as all that visit me I feel deserve tokens like this one, so I am not passing it around as all of you are deserving of it. But I am linking back to the person that gave it to me, as she deserves it. She is fun to talk to, full of energy and helpful, her foods are full of quality even when she makes simple or classic foods. I suppose that is her motto anyway, she tries hard to succeed and I feel she deserves to have success, she has this Amazon Store you should visit.

Angel Hair Pasta with Salmon and Hake Soup

Recipe Ingredients: (eneugh for 4 people)

• 4-5 "balls" of Angel Hair Pasta (about 200grs)
• 150grs hake+ 150grs salmon (other fish can be chosen and use even more varieties) (cut the fish in small cubes)
  
• 1 onion (finely chopped)
• 1 carrot (finely chopped)
• 1 garlic clove (finely chopped)
• 1 piece of ginger (finely chopped)
• 1 bunch of parsley "or coriander" (finely chopped)
• 1/2 tomato pulp "passata"
• 1 cube of chicken or fish stock (fish stock is better)
  
• Salt, Black Pepper, paprika, chilli powder (a pinch of each)
• Olive oil and water (sufficient)

I made the sauce in the Wok, putting there a little olive oil, that once it reached hot temp, I added the onion, carrot, garlic & ginger, letting these cook until golden (stirring occasionally), once they reached that stage I added the fish and stir it occasionally only by tossing avoiding using wooden spoon, continued tossing occasionally but letting the fish to cook for around 2-3 minutes, as the fish cooks quickly.

At this point I've added the a pinch of each condiment, salt, b. Pepper, paprika chilli powder as well as the tomato pulp plus 2 glasses of water and the Angel hair pasta which I crushed with my hands to become just small bits of pasta I also added the stock cube. Then I let this cook for around 5-7 minutes, finally I turned the heat off and added the chopped herb (parsley or coriander) also added a few mint leaves that not only improve the visual they improve flavour and help digestion, I also toasted a few bits of bread and made some croutons, for a lovely soup meal. Enjoy!!

Stuffed Ball Courgette with Pink Salmon covered in a Ginger and Mushroom Topping

I saw these courgettes for the first time in 24 years of living in the UK, and I was completely inspired by them so much so I had to buy them, I asked the owner of this little veg shop how often does she get them in, she replied is only the second time I have had them since I opened this shop. So I had to think of something really special for them....hope you like it.

Recipe Ingredients: (enough for 4)

• 4 Skinless Pink Salmon Fillets
  
• 4 medium or large Ball Courgettes (cut the top scoop the inside, and reserve this inside for cooking finely chopped).
• 1/2 tin of fine Italian plum tomatoes (you can also use fresh tomatoes, 2)
  
• 1 medium onion (finely chopped)
• 1 handful of chopped almonds
  
• 2 garlic cloves (minced)
  
• 1 soup spoon of butter
  
• 1 piece of ginger the size of a garlic clove (minced)
  
• 1/2 cup of pearl barley flakes
  
• 2 soup spoons of mozzarella cheese (grated)
  
• 10 medium button mushrooms (cut into quarters) please don't use canned ones
  
• salt and black pepper (to taste)
  
• a little olive oil.

Preparation:

Is quite simple to make too. After you cut the lids of the ball courgettes, and remove their insides, place them in a pan covered in water and a little salt, cook these for around 20 minutes, careful not to overcook them as they get too soft to handle for the stuffing.

Meanwhile make the stuffing sauce, bear in mind you should have a little excess to go outside the stuffed ball to accompaign the lid as this one is edible too. Place a frying pan on the stove with a little olive oil, once hot add half of the chopped courgette (pulp) , one of the garlic cloves, the onion and a little seasoning (salt and black pepper), fry these stirring regularly. Once the onion reaches its semi-transparent stage add the 1/2 tin of tomatoes, and brig it to the boil again, then add the butter and as soon as this one melts the pearl barley flakes, mix occasionally until these are cooked through, if it gets too dry add a little water (just a little to keep it moist, as you want quite a thick consistency). Once cooked turn the fire off and add the mozzarella, giving it a stir so that it melts in.

Once cooked drain the courgettes from the water, stuff them with the barley filling all the way to the top, and then place these in a preheated oven to 200c for 15-20 minutes until golden brown on the top (see picture), the lids do not go in the oven you save these on the side.

Meanwhile, place a frying pan on the stove with a little olive oil and some seasoning (salt & pepper) and as soon as is hot add the salmon fillets they will cook through (depending on thickness) in about 3 minutes on each side, once they are 1 minute from being totally cooked add the remaining garlic, once fried remove them from the pan and set them aside, add to the pan the ginger, cook for around 1 minute then add the remaining courgette, the almonds and the mushrooms and if need be a couple of spoons of water, these will cook quick between 3-5 minutes, meanwhile the courgettes are done. Start serving and even with the oven just switched off put the fish in just to heat it a little, serving it last, so that all is hot (or do it your own way lol). Then plate as per picture or make your own arrangement as the eyes also eat. It was SUPER.

..when I invented this, I had not though of it being so nice...

Sun on Your Plate - Hake with Saffron pan fried Potatoes and Butternut Squash - Yellow Theme

Recipe Ingredients: (enough for 4)

• 4 skinless and boneless hake fillets (you can also use fresh cod)
• 8 medium potatoes (cubed)
• 1/2 butternut Squash (cubed)
• 5 garlic cloves (minced)
• 1 piece of ginger (minced)
• 8 baby corn (cut in half length ways)
• 1 tea spoon of turmeric
  
• 1/3 tea spoon of saffron
  
• a little olive oil
  
• salt and black pepper (to taste)
  

Preparation:

Place a two pans on the stove with some water on one you put in the butternut squash and two of the potatoes + one garlic clove, a little salt, on the other just the remaining potato and get these cooked, it should take around 15-20 minutes. (careful not to overcook them)

Meanwhile blend 2 garlic cloves, a little salt pepper, turmeric and two soup spoons of olive oil, the idea is to make a marinade paste to place on the fish, so coat the fish on both sides with it, for a super flavour. As soon as the potatoes are cooked, put the fish in a non stick tray and in the oven preheated to 200c, it will take around 10 minutes to be cooked.

Drain the potatoes (on their own), and place a wok or a large frying pan on the stove, with the bottom covered with olive oil, once hot add 2 garlic cloves, the saffron a little seasoning and the potatoes, let them crisp up before tossing for turning them (don't use utensils to turn them to avoid further mashing of the potatoes) crisp and toss, do this for around 7 minutes. It will get a mix of textures crisp ones and smooth. The flavours gained from the saffron and garlic are amazing couple with the textures.

also while doing that, place another little frying pan on the stove this one with a little olive oil and once hot add the ginger and a little seasoning as well as the corn, and keep tossing it ass you don't want it to burn, as it dries add a few drops of water and again toss and toss, and a few more drops of water until is cooked but you want it still crunchy, to contrast with the pure.

Now drain the potatoes with the buttenut, mash them all nice and smooth and there you have the pure, if you want more creamy ad a soup spoon of fresh cream. That is it just serve your sunshine and eat.

My family when ate this, couldn't even speak, just the following sounds came out Huuummm!!! Aaaahhh! ...well hope you like it too. Cheers!!

Ginger and Paprika Cod with Prawn Rice

Receita em Português AQUI

Recipe Ingredients: (Enough food for 4)

• 300grs rice
• 4 fresh cod fillets (skinless)
• 1 piece of ginger the size of 2 garlic cloves (minced)
  
• 4 garlic cloves (minced)
• 200grs prawn (uncooked and pealed)
• 1 onion (very finely diced)
• 1 courgette (diced)
  
• 1/2 green pepper (diced)
• 1 soup spoon of turmeric
  
• 1/2 tea spoon of cayenne pepper
  
• 2 soup spoons of tomato concentrate
  
• 1 fish stock (knorr or Oxo or similar)
  
• a little olive oil
  
• (optional a little chorizo, diced)

Marinade the fish rubbing on it a mixture of two garlic cloves with some olive oil a little salt and pepper, paprica and ginger, on both sides, and let it flavour for at least half hour.

On a pan you need to cook the rice, which will take about 10-12. Cook it until is virtually cooked but not quite done, drain it and while draining it run some boiling water through it as this will remove the excess starch as well as leaves it wanting to absorb the rest it needs to finish cooking, this is so that when you add the sauce it swells the rest and acquires fully the sauce flavour as if it was cooked in it, just without the stodginess.

In a pan you put a little olive oil together with the onion, pepper, remaining 2 garlic cloves, cayenne, salt and pepper. So you cook these until the onion is slightly browned, at this stage you add the courgette the 2 spoons of tomato concentrate "diluted in a little water", and the fish stock, let it all boil for about 15 minutes, at the end of that add now the prawns (and optionally the chorizo) let it cook for a further 3-4 minutes (not any longer or the prawn will go rubbery) and is ready to serve after you add the rice to the sauce give it a stir, put the lid on and let it rest around 2-3 minutes.

Obviously controlling the time, you will have started the fish while doing the sauce even though this one is quite quick to do. Put a skillet or frying pan that can go in the oven, on the stove with a little olive oil, once hot add the fish, and quickly seal it around 2 minutes on each side, then you stick the fish in the oven preheated to 180 Celsius (gas mark 4) for about 10 minutes. And that is as simple as it gets.. A wonderful easy and very healthy economical meal.

Nut Free Salad Pesto Pasta with a Pan Fried Cod Loin

Easiest and fairly healthy meal. Recipe Ingredients:

• 400grs fresh pasta (I used spirals)
• 250grs packet of three leaves salad (mine was, spinach, rocket and water cress)
• 3 garlic cloves (minced)
• 1/2 red bell pepper
• 1/2 red chilli
• some olive oil
• 1 juice of whole lemon
• 4 fresh cod loins
• salt and pepper to taste

In a frying pan put a little olive oil and two of the minced garlic cook for 1 minute add the salad, and toss it quickly when it goes limp and darker in colour pour it all into a jug and add 3 glugs of olive oil, the lemon juice the bell pepper and chilli, blitz it all with the blender. Meanwhile cook the pasta in boiling water with a little salt and a little vegetable oil, it takes around 15 minutes to cook once cooked add the pesto, you made. Also on the pan you sautéed the salad add a little more olive oil the remaining garlic a little salt and pepper, and the cod loins you can squeeze a little lemon juice over them if you want it will take around three minutes on each side to cook completely depending on thickness, and is all done ...check the times and plan how and when to cook things so that all finishes at the same time, this is a lovely light and fast meal yet very filling and colourful. cheers!!

Portuguese Battered Cod & Roasted Potatoes with Cauliflower

Receita em Português AQUI

Now this is a very simple dish and therefore the recipe is mainly on the cod and it's batter, but I will also descriptively tell you how to make the accompaniment.

Recipe ingredients: (enough for 4)

• 1 egg (stirred in a bow)
  
• 4 soup spoons of flour (in another bowl)
  
• 1 garlic clove (minced)
• 1 lemon (in juice)
  
• 400grs fresh cod fillets (skinless and cut into smaller portions)
  
• salt and pepper (to taste)

The roasted potatoes I done these without any precooking, basically just get some medium to small potatoes (enough for the people you cooking them for, around 2-3 per person), peal them and the larger ones cut in half. Place a roasting tray in the oven with some olive oil to cover the bottom, then once hot place the potatoes in and back into the oven for about 45 minutes at 200c (temperature) and that should be the potatoes done.

The cauliflower and broccoli (yes I did broccoli, but is not on the picture as plate was already full) I steamed these, by putting a pan on the stove with about 1 inch deep of water with a little salt, I washed and cut both of these veg to more manageable pieces and place them in the pan with a lid on and once started boiling I reduced the flame to just above minimum to continue the boiling and placed a lid on the pan to recycle the water and steam, I cooked these for 15 minutes, obviously keep a check as you may want them better cooked or less cooked. but that is the veg done.

The fish, this one you dry very well with either paper towels or kitchen towel, squeezing the fish to really draw the excess water (as they always have lots of water) this is important as next we marinade the fish and we want these marinade to be absorbed. On a little container (maybe a ramekin) mix the lemon juice and the garlic, leave it for about 3-5 minutes to infuse flavours and then put it all over the fish marinading the fish in this leaving it for 30 minutes, don't forget to also add a little salt and pepper to the marinade. Once this is done, you place a frying pan on the stove with about 1/2 inch of vegetable oil, and piece by piece (of cod) you pass it through the flour, both sides shake off the excess than into the egg making sure is well involved, than into the piping hot oil, repeat the process until the frying pan is full, but make sure at the same time you need to turn the fish over as soon as it is sealed, letting it cook on both sides until is golden brown, I had to do the fish into two go's as it didn't all fit in the first batch in the frying pan. Once the fish is cooked place it on a plate with a couple of paper towels to absorb the excess oil. And you done, it is delicious and the fish just flakes off when you eat it.

I use the above accompaniment in the winter and in the summer (also a more traditional Portuguese way) I do it with tomato rice and a mix salad of tomato, onion and lettuce (with a little vinaigrette, making this meal lighter and more refreshing. Have fun..

Potato and Mushroom Halloumi Grattin with Sticky Pork Ribs / Crumed Garlic Chicken / Fish Cake

Receita em Português AQUI

Another simple yet effective recipe, very tasty indeed, if I may say so, and the accompaniment is so versatile that goes with many things, some of which I listed here, the rest is up to you. Above you can see the Potato and Mushroom Halloumi grattin, bellow are the sticky ribs YUM!!!

Recipe Ingredients: (grattin, feeds 4 people)

• 1kg potato red skin (washed and thin sliced)
  
• 1 large onion (finely chopped)
  
• 300grs Large open mushrooms (sliced)
  
• 200grs cheddar cheese (grated)
• 200grs Halloumi cheese (thinly sliced , about 1/2 cm thickness)
  
• 1/2 glass full fat milk
  
• (optional) few bits of butter
  
• 2 garlic cloves (minced)
  
• salt pepper and olive oil (to taste)

Place a pan with boiling water on the stove, and put the sliced potatoes in, once it reaches boil again let them cook for 4 minutes. While that is doing you can pan fry with a little olive oil the mushrooms and 1 garlic clove (minced), and once that is that do the same to the onion and another garlic clove (minced).

You then assemble the dish for the oven, after draining the potatoes, one by one cover the bottom of a pirex dish, then scatter covering those potatoes with the onion, followed by the mushrooms. On top of those pour half of the milk you have in the glass evenly throughout the whole area, and then the grated cheddar, follow that by a little seasoning salt and pepper, and layer another section of potato slices using the remainder of the potato, once that is done pour the remaining milk evenly to cover all area and position the Halloumi to be well spread over al of the potatoes (see picture). Then goes in the oven for 30 minutes at 180c.

For the pork ribs, make sure when you buy these that they are quite meaty, but they also must have a little fat, as they helps with being tender when cooking.

Recipe Ingredients: (ribs enough for 2)

• 400-500grs pork rib rack
  
• 2 soup spoons of ketchup
  
• 1 soup spoon of condiment of mustard (or American style mustard)
  
• 1 tea spoon of smoked paprika
  
• 1/2 tea spoon of chilli powder
  
• 1 soup spoon of smoky BBQ sauce
  
• 1/2 orange in juice
  
• 1 soup spoon of denmerra sugar

Mix all the ingredients (apart from the pork rack...lol) to form a basting and sticky sauce. Brush it on both sides of the rack, once that is done place the rack in the oven at 180c for 30 minutes (so you see this will cook at same time as the potatoes), however set a timer every ten minutes of those thirty for you to brush more sauce on the rib rack, so you get to brush it 3 times in all and I want you to (by the last brushing) use all the sauce. that will make the ribs very nice tender and sticky, obviously tenderness of the ribs will also depend on the quality of pork. YUM!!

The chicken is just some rests I used to not go to spoil, basically I de-boned a couple of leg/thighs and took the skin off, tempered them with salt lemon and garlic, and let them marinate for 30 minutes before I started the whole coking. Then I pass them through flour (mixed with garlic granules and pepper), and some egg (mix) and finally through bread crumbs. And deep fried these until golden brown (see picture)

The fish also a rest of fish, weigh it and boiled the same weight of the fish in potatoes. So 50% fish 50% potato, mashed the potato and minced the fish, mix the two together, adding an egg yolk some seasoning and some parsley chopped, once well mixed I beat the egg with to peak and folded that into the mixture, formed some cakes pass these through flour, and then egg (mix), finally bread crumbs and deep fried, same as the chicken...well YUM!! again,,, you can top it up after fried with a little lemon juice, and some tartare sauce if you like... have fun...you can use many more left overs. If you ever have difficulties thinking what to do with left overs asked I might be able to help....lol

Fish in Courgette Wraps and beer batter with Mandolin Crisps and Steamed Pak Choi + Courgette Fritters

It looks complicated, but I assure you was not. It was a little fiddly. But it sure was worth it afterwards, when eating my creation.

Recipe ingredients: (feeds 3)

• 1 large fish fillet (I used Cooley) remove skin and cut into small chunks
  
• 1 large courgette
• 2 soup spoons of flour
• 1 egg
• a glug of beer
• salt and pepper to taste
• a pan with about 3 fingers deep of frying oil.
• 3 Pak Choi
• a small courgette (chipped)
• 6 medium potatoes (or 8 small, very thin sliced, to make the crisps)

First fry the crisps in the oil, while that is doing, with a potato peeler cut thin slices of courgette (large) until it's all used up, sprinkle a little salt and pepper on the fish chunks and once that is done wrap each fish portion into two slithers of courgette, setting it aside on top of an absorbent tissue to remove excess water.

Once the crisps are made (it will take you about 3 go's) stick them on a plate on top of some absorbent paper to remove excess oil, also you can place them in the oven at 50c to keep them hot and dry. Meanwhile put a pan on the stove with about 6 soup spoons of water, with a lid on and wait till starts boiling reduce heat to minimum and placed inside the pak choi (washed) place the lid back on and now move on to the fish.

get two bowls one put just a little flour, the other the 2 sp of flour + egg + glug of beer + salt and pepper to taste, mix into a batter, dip one end of the fish rolls into the flour and then into the batter, then place them in the oil, once the batter is cooked tip them on their side to cook better it will only take about 3 minutes to cook the fish and courgette. once done place them on an absorbent paper to remove excess fat and water released by courgette. Please remember this is not a crispy batter, but a soft one, once all the fish bits are done use the excess batter to coat the other courgette chips and fry them too. Once all done the pak choi will be cooked and now is just a matter of assembling it on the plate and eating, I added a little lemon juice on top of the fish and pak choi after dished..it was delicious. But like i said in a comment bellow, i feel I done to many fried things together if I made this dish again I would have made some mash with a little butter cream (salt and pepper to taste) pinch of nutmeg and some chopped chives ...Hope you like it.

Smoked Fish and Prawns in a Pasta and Cream Grattin

Recipe Ingredients:

• 1 large courgette cut in half and then in stripes.
  
• 6 carrots with skin (well washed, thinly sliced)
  
• 1 large onion (finely chopped)
  
• 3 garlic cloves (two minced, one crushed)
  
• 300mls double fresh cream
  
• 150grs grated cheddar
  
• 800grs pasta (use a mixture of two nice ones, different types)
  
• 400grs smoked filet's like haddock or another smoked fish( skinless and boneless cut into little cubes)
  
• 250grs fresh uncooked king prawns skinless (cut in half's)
  
• 2 soup spoons of butter
• salt and pepper to taste
• a little olive oil
  

Easy recipe to make. Place a large frying pan on the stove and a deep pan with water salt and the crushed garlic to cook the pasta, once the water is boiling add the pasta, leave it cooking for 10 minutes, while on the frying pan ad a glug of olive oil, and once hot add the two minced garlic, onion, courgettes, carrots and seasoning (salt and pepper to taste), stir these frequently until the onion and carrot are half cooked, at this stage add, the butter and then once melted the fresh cream, wait now until the cream starts to bubble, and at this stage add the cut smoked fish, reduce the fire to medium and let it simmer for 3 minutes, lastly add the prawns and let it simmer a further 3 minutes.

Get a couple of large Pyrex, cover the bottom with some of the boiled pasta (half) dividing equally between the both. After that split the sauce into two parts reserving a little liquid with veg bits, put each of those two parts over the bed of pasta, and then cover the sauce with another layer of pasta on each dish until all the pasta has gone, now pour half of the reserved liquid evenly over the pasta of both dishes and over that the grated cheese over the two trays (for more cheese flavour you may add some grated Parmesan "optional") season a little salt and pepper and goes in the oven at 200c for about 15 minutes, well ...until golden brown on top to your liking, this serves 10 people easy. At least that is how many ate this at my house, and to be honest they all loved this dish, so hope yours like it too, if your people eat a lot make this dish for 8. Luv ya ...and thanks for visiting my blog and taking the time to comment.

Prawns and Cod - Fisherman Rico Style

Receita em Português AQUI

This wasn't a very cheap diner overall, however if you do the account per person it is very cheap as you'd never eat this quality at the price per person. Total cost was around £10.00 and serves 4 people so is about £2.50 per person ... see.

Recipe Ingredients:

• 1 onion (finely chopped)
• 4 medium tomatoes (de seeded and skinless, roughly chopped)
• 200grs button mushrooms
• 5 spring onions (chopped)
  
• 2 garlic cloves (minced)
• 1 red pepper (finely but roughly chopped)
• 500grs Cod (de boned and skinless, chopped into small cubes)
  
• 250grs King Prawns fresh
• 400grs rice (basmati)
• 1 bunch parsley (chopped)
• 3 bay leafs
• 1/3 tea spoon of chilli powder
• 4 soup spoons of olive oil + 2 of vegetable oil
• a measure of Poitín (or Cognac) + 1 measure of Port wine
• Salt and Pepper (to taste)

Another easy recipe to make, as always and very healthy. Put a pan on the stove and boil the rice, once the rice is boiled place it in a colander draining. While the rice is cooking you can start making the sauce, which is also very simple.

Place another pan on the stove (high) place the oils inside until very hot add then the onion, garlic, bay leafs, red pepper and the salt pepper. Let these ones cook until the onion is caramelized, at this point you add the chilli, tomatoes and button mushrooms, let these cook for another 5 minutes, and now add the tomatoes, fish, spring onions, Port and Poitín. Continuing to cook for a further 3 minutes now add the prawns cook for a further 2 minutes until they cooked through and finally the parsley (saving a little to decorate the dish). And you basically done.

Get the rice and pour boiling water over it, letting it drain again this will make it very loose and fluffy, create a bed of rice in each plate and put some sauce over it and decorate it (see picture).

Also alternatively you can add instead of Poitín and port just a full glass of red wine, that will work too.

Cod Spinach "En Croute" with (Yasai Katsu style) Curry Sauce & Rice

Receita em Portugues clique AQUI


This was my main meal for my birthday, all freshly made by "mois", cod with spinach and Charlotte "en croute" with an Asian twist and also a celery rice and chunky curry sauce.
I have to put two recipes here as the rice and fish are two separate things combined hare in this dish, however the rice can be eaten on it's own as a recipe or with items such a grilled chicken breast marinated in garam masala, or grilled fish and many other things....same applies to the fish as it can be accompanied by potato parsnip mash incorporated with a couple of tea spoons of mustard with mustard sees, and so on.

Fish recipe ingredients: (feeds 10)

• 10 fresh cod fillets (portions)
  
• 2 garlic cloves (minced)
• 8 Charlotte's (finely chopped)
• 2 hands full of spinach leaves about 100grs (roughly chopped)
• 2 hands full of bread crumbs about 50grs
• 2 soup spoons of chopped almonds
  
• one hand full of almonds with skin (finely chopped)
• 2 soup spoons of olive oil
• 2 large (mild) finely chopped chillies (previously de-seeded and de-veined)
• 1 tea spoon of cumin
• 1 tea spoon of turmeric
• 2 soup spoons of port wine
• 1/2 lemon juice
  

Lay the fish in non stick oven trays, then sprinkle them with a little pepper, salt, paprika and lemon juice, and leave them to marinade. While that is happening place a wok or frying pan on the stove and put the oil inside once very hot add the onions and the garlic, cook these until golden brown stirring occasionally. Once that is achieved add the cumin, turmeric, almonds and chopped chillies cook for a further 3 minutes, lastly add the spinach, and cook this until the spinach is reduced (should be about 2 minutes more.

I a bowl place your bread crumbs and add then the mixture to the crumbs to for a paste, if too dry you can always add a little melted butter. Lay this paste over each of the fish to completely cover the top, and they are ready to go in the oven (gas 200c) place a foil leaf over the fish over the first 10 minutes and take it off over the last 5 minutes, all together 15 minutes should suffice to cook well the fish.

The accompanying rice and curry sauce (as promised) has been inspired by one of Wagamamas dishes Yasai Katsu Curry, menu item number 72.

Recipe Ingredients: (for 6 people)

• 2 garlic cloves (minced)
  
• 1/2 courgette (finely diced)
• 1 chilli (finely sliced, de-seeded and de-veined)
  
• 8 Charlotte onions (finely diced)
  
• 1 soup spoon of mild (or medium) curry powder
• 1 tea spoons of cumin
• 4 sticks of celery heart (finely diced)
• 4 soup spoons of olive oil
• 1 soup spoon of turmeric
• 1 glass of water
• 2 spoons of plain flour
  
• pick some of the celery leaves and a garlic clove (to be cooked with the rice)
• 500grs rice (basmati)

Place a pot with water on the stove and some salt, once boiling add the celery leaves and 1 garlic clove sliced + 500grs rice. Cook this until done (about 10-12 minutes). Rinse in boiling water and drain...but while rice is cooking do the sauce.

For the sauce place a wok or large deep frying pan on the stove with the olive oil in, once very hot add the Charlotte, garlic, chilli, cumin, curry and celery cook these for about 7-10 minutes. Then add the courgette and the turmeric and cook for a further 5 minutes. Separately mix about 2 full soup spoons of plain flour and a full glass of water, pour this into the frying veg and will make a thick curry sauce.. if too thick add more water if too thin mix a little more flour and water and add it slowly to thicken sauce further.

Serve rice (oval shape) and pour about 1 & 1/2 serving spoons over the rice to cover it all (see picture) as a serving idea.

This is me cutting my Birthday Cake

Seafood & Chicken - Turmeric Rice

This recipe is a little expensive, but it doesn't have to be as you can replace certain food elements with other cheaper ones, like cheaper prawns and instead of fresh squid use crab sticks and so on.
But even when I say a little expensive, is not as expensive as you may think the whole cost could be between 7 or 8 pounds and feeds 6-7 people so about one pound something per person, well worth it though.

Recipe Ingredients:

• 1 large red chilli (finely chopped)
  
• 1 large onion (finely chopped)
  
• 1 large red pepper (medium chopped)
  
• 2 garlic cloves (1 minced, 1 crushed)
  
• 6 large mushrooms (medium sliced)
  
• 1 medium fresh squid (cleaned around 250-300grs, strips sliced)
• 250grs fresh uncooked prawns (cut in halves)
  
• 2 medium chicken breasts (no skin, diced)
• enough rice for four people around 400-500grs (I used Basmati)
  
• 1 tin of tomato (chopped) pomodoro
• 1 tea spoon of medium hot curry powder
• 2 soup spoons of turmeric powder
• 1 chicken stock cube (I used OXO)
• 2 bay leafs
  
• olive oil, salt and pepper to taste
• optional a cinnamon stick
  

Preparation:

Place two pans on the heat one half filled with water, one glug of oil, the crushed garlic and one bay leaf plus salt. The other one with, two glugs of olive oil, the minced garlic, the bay leaf some salt and pepper.
Once the one with the water is boiling add the rice and let it cook should take 10-12 minutes to be fully cooked, once cooked put it in a sieve and rinse it with boiling water and set it aside to drain.

the one with the old, add the chopped onion, pepper, chilli, and the curry powder, once the onion is translucent add the chicken and the turmeric, now it tends as is cooking for it to dry a bit, so you can add a little water, always stirring to seal the chicken so it stays nice and soft, once the chicken is fully sealed add the tomato tin, again always stirring, if it continues to get a little dry you can add more water (or stock or white wine), but at this point add the stock cube (crumb it before adding it) let this cook until the chicken is fully cooked.

at this stage add the mushrooms, the prawns, the cinnamon stick and the squid, it literally only takes 3-5 minutes for these to cook, as you just want them cooked, any longer and they will be rubbery. Once that is done remove from the fire add the mixture to the rice, fold it in until all is well mixed and let it stand for about 2 minutes, and is ready to serve.

if you require more taste and colour you can also add when putting the mixture with the rice a big bunch of chopped parsley...the only reason I did not is that I suffer with too much iron in the blood and parsley is full of it, so although I can eat it I should not abuse. Hope you enjoy this as much as i and my family did.

Tuna Steak with Onions & New Potatoes Rico way.

Receita em Portugues clique AQUI

Doesn't look like much, but this is the dinner cooking, today to my faithful bloggers I am cooking a treat, the whole meal is for 4 people yet I only spent about a fiver (that's 5 pounds or around 10 dollars) to make it yet each dish would easily sell for 17 pounds in a restaurant (that's 34 Usd).

At the same time I provided a balanced meal, in which you will get carbs (potatoes) roughage & vitamins (vegetables) and also protein with added omega oils (Tuna steak), ideal for someone trying to sustain or loose weight.

Recipe Ingredients:

• 4 tuna steaks (I purchased frozen ones, cheaper
  
• 1 onion
• 1/2 large fresh chili (de-seeded and white veins removed)
  
• 1 garlic clove
  
• 1 piece of fresh ginger (the size of a garlic clove)
  
• 2 soup spoons of olive oil
  
• new potatoes (enough for four people)
  
• 3 large carrots
  
• 300grs round green beans (I got frozen ones)
  
• 3 spring onions
• salt and black pepper to taste
  
• 1 desert spoon of paprika
  
• 2 bay leafs
  
• 2 soup spoons of butter

Preparation:

If the tuna steaks are frozen just rinse them in hot water to take most of the frost away then dry them and sprinkle them with, salt, black pepper and paprika on both sides and rub that into them with your finger, than place them on a board and let them rest for about 30 minutes, this will marinate them nicely.
Meanwhile you can start preparing the rest, wash the new potatoes, and put them in a pan boiling until just cooked but still firm, make sure that when putting them in the pan the larger potatoes are cut in half so they all cook equally and at the same time.

While they cooking more prep can be done, mince the garlic and the ginger, also finally slice the chili piece and after halving the onion thinly slice this one too. In a pan put in the two spoons of olive oil and once hot put in the bay leafs, chili, garlic, ginger and onion, let these cook for about 3 minutes, then add the 2 spoons of butter and let them cook for one minute more, then move them to one side so that you can place the steaks in the pan, once they all in pull the onion mixture over them and cover the pan with a lid on the lowest heat let it cook for about 20 minutes.

once the potatoes cooked drain them and place them in a tray, and drizzle a little olive oil over them and dust them with salt and black pepper, placing them in the oven preheated 200c, and let them cook for about 20 minutes.
On another pan with boiling water place the frozen beans and the carrots pealed and cut in half and each half cut into six parts length ways, they should be cooked in 20 minutes too.

The spring onions cut a two inch piece from the root side and cut from the opposite side to the root a cross into the two inches piece put a little water in a glass a couple of ice cubes place the pieces of spring onion there and they will open into a flower. The rest of the spring onion thinly slice and add half to the cooking steaks five minutes before they finished cooking and keep the other half for decoration.
See the pictures bellow to how arrange the dish, or do it your own way:

Kings Ridding on Gridled Cod & Roasted Veg

Today I went to town with my food recipe...I thought I would treat myself and the family, so this meal is a little more expensive to make but surely makes for it in taste.

Receita em PORTUGUES clique AQUI

Above you can see all the vegetables I put in the oven to bake, the potatoes are parboiled and marinated (photo taken with a yellow tint for effect, still trying to work out the camera)

I also cooked separately 3 sweet potatoes, and in a pan some broccoli steamed.
And here are the cooked vegetables.

Recipe Ingredients:

• 1/2 green pepper (just for flavour thinly sliced)
• 250grs Charlotte onions (pealed and halved)
• 250grs pomodorino tomatoes or any sweet baby tomatoes (with a criss cross cut)
• 1 large courgette
• 1 large piece on broccoli (cut into pieces)
• 350grs cod fillet cut into portions (about 4-5)
• 200grs pealed and uncooked king prawns
• 3 large sweet potatoes
• 3 garlic cloves (thinly sliced)
• some cayenne pepper
• salt and pepper to taste
• and some olive oil (to put in various things)
• 1 lemon (cut into two halves, for juicing)
• 1 small bunch of parsley (finely chopped)
  

You marinade the following as described:

Potato marinade (to be applied once potato is parboiled):

salt & pepper to taste; paprika & olive oil (toss it)

Prawn marinade (applied to raw prawn):

Cayenne pepper; lemon juice (1/2); garlic slithers & salt and pepper taste.

Cod marinade (applied to raw cod portions):

Lemon juice (1/2); garlic slithers & salt and pepper taste.

Preparation:

Do all the marinades to the raw fish and prawns, cook the potatoes that have been previously pealed and cubed (you don't want to cook the potatoes just half cook them), then apply the marinade to the potatoes tossing them, place them in a tray, arranging into the tray add the Charlotte's halved and the sliced courgettes drizzle a little oil over them and sprinkle a little salt.

At the same time put in another tray the sweet potatoes also pealed and cubed, drizzle a little olive oil and sprinkle salt, cook in (200c) the oven for about 15 minutes, pull the potato and onions tray out and spread the tomatoes and the green pepper (all this time the fish is marinating) put back in the oven for another 15-20 minutes, at this stage put the broccoli steaming (should be done in 15-20 minutes) and all the other food is ready.

When they are about 3 minutes to finish cooking place the griddle on the stove and when pipping hot place the fish fillets skin up and cook until you can see the fish changing in colour indicating that is cooked up to half way then with a spatula turn around, get someone to start dishing the veg :) and by the time they finish the fish is cooked (use your judgement) them place the prawns in the griddle pan and follow same advice as the fish, just be aware the prawns cook very very quick indeed. Then just assemble it all on the plate and you can see the result bellow (don't forget the touch Parsley).

Above is a picture without the sweet potatoes bellow has sweet potatoes... Just illustrating that you can mix and match, you can leave the sweet potatoes out or maybe do parsnips instead ...or maybe you don't want fish you want a steak, why not, prawns go great with steak...your imagination is the only thing that limits you... "bon appetit"