Spicy Seafood Stew With Tomatoes And Lime

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The majority of my blog posts are usually recording the family recipes being passed down to me, or sharing new recipes I find and like the look of, to try out at home. Rarely do I get the chance to cook for friends, trying out a recipe that is new and untested, all at the same time.

I’m glad I got the opportunity to try this out on a new audience as I had had this recipe bookmarked for a while and hadn’t managed to cook it yet. Having never been a huge fan of stews or Mexican food, I thought I could try and conquer two hurdles at the same time. 🙂

While this recipe may be Mexican in origin and while it technically should be called a stew, I would not call it one, in comparison to those I am used to, from the hazy days of school dinners with dodgy dumplings. This was seriously a world far away better!

After taking over my friend’s kitchen, I set about diligently following the recipe, until I had all the pieces of the dish ready to cook together. The smell of the sauce was incredible and tasting the sauce as I was cooking it, just seemed to get hotter (chilli wise) as time went on.

Serving it up at the table, it was like a feast had been created from a simple recipe, especially with all the accompaniments and tortillas it was served with.

It tasted amazing and within seconds of it being tried, I was rewarded with comments such as “You can make this again!”

I asked for a quote from my friends, to add to the post and this is what I was sent… 😉

“A sensational dish jam-packed with all the variety vibrancy and va va voom of a Fiesta”

Based on a recipe by John Torode

Serves 4

Ingredients:
2 dried chillies
1.0 tbsp olive oil
1 large onion , chopped
4 garlic cloves , chopped
1.0 tsp chipotle paste
1.0 tsp ground cumin
700.0ml chicken stock
250.0g chopped tomatoes , from a can
200.0g large peeled raw prawns
300.0g halibut or other firm white fish fillets, cut into 2.5cm pieces
300.0g mussels or clams
500.0g small new potatoes , halved and boiled
juice 2 limes

1. Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.

2. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender.

3. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, mussels and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with avocado, coriander and red onion.

Additionally serve with soured cream, if you want it a little cooler.

Enjoy!

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Stickiest-ever BBQ Ribs

Finally… the sun came out at the weekend and that only meant one thing… BBQ time! 🙂

Having a load of ribs and chops ready to be barbequed, we needed a glaze to dress them with, that would finish them off nicely. After reading an old copy of Good Food Magazine during the afternoon, there was a recipe for “Stickiest-ever BBQ Ribs” which sounded perfect!

Once we had found all the ingredients, it was the easiest thing to add them all together, whisk it all up and pour it onto the ribs ready for the BBQ. Now, when they said these were the stickiest ever, they were not joking! After only a few mouthfuls, we were licking fingers clean and trying to wipe the rest of the sauce from our mouths. Everyone devoured the ribs as if they were going out of fashion!

Definitely a keeper for the side of the fridge and one that I just had to share with everyone – really yummy.

Ingredients:
4 tbsp Tomato Ketchup
4 tbsp Soft Brown Sugar
1 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
1 tbsp Sweet Chilli Sauce
1 tsp Paprika

Served best with cold beer – preferably from the West Country. 😉

Enjoy!

Win a copy of Baking Made Easy By Lorraine Pascale

I’ve teamed up with Britain’s leading discount book store “The Works”, to give “Anyone For Seconds?” readers the chance to win a great book from Lorraine Pascale – “Baking Made Easy”.

Established in 1981 as a discount book store, The Works has 300 stores across the UK offering books, arts & crafts and more at discount prices. I hadn’t realised until they emailed me, however, that they also had an online shop, which you can find at www.theworks.co.uk.

In her book, Top patisserie chef Lorraine Pascale shares her foolproof recipes and tips for successful, confident baking. To accompany her recent TV series, Baking Made Easy features 100 original and favourite recipes, with sections on breads, cakes, meals and desserts, and plenty of ideas to take you from Monday to Sunday. Whether you’re a kitchen adventurer or a baking novice, its time to turn on the oven and discover the modern delights of baking.

To be in with a chance of winning this lovely book, please follow @anyone4seconds, tweeting me your favourite Cake Recipe that you enjoy baking most of all and also leave it as a Comment on here for others to read as well. 🙂 If you do not use Twitter, please mention that below with your comment.

The competition closes at midday on Friday, August 3rd, and one lucky winner will be selected from all the entries made.

Enjoy!

Salmon Tray Bake

Having tried the recipe off the front cover of a previous edition of delicious magazine for my last blog post (The One-Pan Roast), I thought I would also do the same thing again from this month’s edition, titled “One-Pan Winner”. Writing my blog is not only about learning and sharing old family favourites and secrets but also about sharing recipes that I want to try and would try for an evening’s supper, regardless of writing my blog or not!

The idea of these simple ‘one pan recipes’, that use fresh ingredients and that are easy to put together after a long day in the office, is great. Another bonus, is that it is something new to try, rather than reconstituting the same quick meals (with minor variations) that we normally throw together after working long days! If I see anymore of these style dishes on the cover in coming months, then I shall have to review and cook them as well, making a feature about them on the blog!

Being big fish fans and always being able to find Salmon in the fridge, we thought this would be perfect, based partly on the fact that the last one (One-tray roast chicken with white wine, zesty potatoes and asparagus) worked so well. The whole recipe was very aptly named as we thoroughly enjoyed it, not just from the taste but that it was very healthy too, which is never a bad thing.

What I like about these ‘one pan recipes’, is that ‘in theory’ you can try just about anything you want, that your imagination lets you come up with. If anyone has any other ‘one pan recipe’ favourites they love cooking, then please Comment on this post and let me know (including a quick recipe guide) – for the ones that grab my attention the most, I will do a cookup and review in a future post.

Ingredients:
2 Red Onions, cut into wedges
2 Red Peppers, sliced into strips
1 Yellow Pepper, sliced into strips
1 Courgette, halved lengthways and thinly sliced
1 Garlic Bulb, halved across the middle
2 Medium Tomatoes, halved
3 tbsp Olive Oil, plus extra to drizzle
270g Cherry Tomatoes on the vine
2-4 Salmon fillets (depending on how many you are cooking for)
Squeeze of Lemon Juice
Handful of fresh Basil leaves

1. Preheat the oven to 200C/Fan 180C/Gas 6. Tumble the onions, peppers, courgette, garlic and medium tomatoes into a roasting tray. Pour over 3tbsp olive oil, season with sea salt and ground black pepper, then gently toss to coat. Roast for 20 minutes.

2. Add the vine tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a squeeze of lemon juice. Return to the oven for 10-12 minutes until the salmon is cooked through and the vegetables are tender.

Scatter with fresh basil leaves to serve.

Enjoy!

The One-Pan Roast

After coming home with a chicken the other weekend (as you do), neither of us were in the mood to cook a full blown roast dinner, after a long week. Trying to work out what to do with it, we saw a copy of delicious magazine on the coffee table with a huge roasted chicken plastered on the front cover with the tag line “The one-pan roast”. Now that sounded ideal and looked ideal, once we opened it up to the recipe page – not much prep to do but looked great and only took 75 minutes to cook. Result!

After spending about 10 to 15 minutes getting it ready and letting the oven heat up, in it went and that was that. I have to say, the smells of the various ingredients cooking away, were lovely and actually made us want to eat it sooner rather than later.

According to the recipe creator Donal Skehan:

Home cooking starts and ends with a good roast chicken recipe. It’s the food I was brought up on. Every Sunday we had a roast chicken, without fail. The bones were turned into stock and the leftovers would be made into sandwiches for school.

And guess what… the leftovers were made for sandwiches, instead for work the following day!

If you want a quick win roast dinner without all the fuss, then this is a perfect recipe for you to try.

One-tray roast chicken with white wine, zesty potatoes and asparagus.

Serves 4.

Ingredients:
800g baby new potatoes, halved
1 garlic bulb, cloves separated
1 lemon, sliced
Handful fresh thyme sprigs
3 tbsp rapeseed oil
1.5kg free-range chicken
Large knob of butter
1 large bunch of asparagus, woody ends snapped off
1 125ml glass white wine
Handful of flatleaf parsley, finely chopped

1. Preheat the oven to 200C/fan 180C/gas 6. Put the new potatoes . garlic cloves and lemon slices into a large roasting tin. Scatter with the thyme sprigs and drizzle with the oil. Season well and toss to combine.

2. Remove the string trussing the chicken. Gently loosen the skin on the chicken’s breasts to form a pocket, being careful not to tear it. Push a little butter under the skin, then spread more over the outside. Season with salt and pepper. Put the chicken on top of the potatoes, then roast for 45 minutes.

3. Remove the chicken to a plate, add the asparagus and pour the win into the roasting tin. Mix everything together so the asparagus is coated in the wine and chicken juices.

4. Sit the chicken back on the veg. Return to the oven and roast for 30 minutes more, until the chicken is cooked and the potatoes are tender. Rest the chicken and veg somewhere warm for 10 minutes, covered with foil, then stir through the parsley and serve.

The juices are amazing!

Enjoy!

Quick Recipe – Twitter Salad Dressing

I stumbled across this salad dressing recipe, while browsing some old tweets yesterday and immediately thought it sounded good. Knowing that we were going to have a salad with supper, I decided to make it exactly as Donal Skehan had tweeted it:

My fav simple salad dressing: mix 3tbsp EVOO, 1 tbsp balsamic vin, 1tsp whole grain mustard, 1tsp honey, 1 chpd garlic clove, S + P! 🙂

It really is so easy to make and tastes as good as I thought it would, so I decided to share it.

Definitely one to pin to the fridge.

Enjoy!

Roasted Red Pepper and Courgette Frittata

Visiting my parents over the Jubilee weekend, our family had tickets to the local Party in the Park and we had to come up with a picnic meal to take with us. Along with the usual wine, beer and other nibbles, we decided to make this delicious frittata, after my Mum found it in a Marks & Spencer Recipe magazine!

After I cooked the peppers, mixed the ingredients together with the eggs, I then sat watching the whole thing cook diligently for about 15 minutes and it turned out fantastic! We thought we could cook it last thing and it would still be warm when we arrived and started eating, which it was. After all the rain we had had throughout the day, this really did bring the sun out when we started serving and eating it. It is definitely a great foundation recipe that could have lots of other ingredients added to make different flavours.

Ready in 45 minutes and full of flavour, this frittata requires only a small amount of ingredients and can be created in five easy to follow steps:

Ingredients:
2 Red Peppers, halved and deseeded
500g New Potatoes, thinly sliced
2 tbsp Olive Oil
1 Red Onion, thinly sliced
1 Courgette, trimmed and sliced
8 Medium Eggs
120g Mature Cheddar, grated

1. Heat the grill to high. Arrange the peppers cut-side down in a roasting tray and grill for 8-10 minutes until the skins are charred and blistered. Transfer to a plastic food bag and seal. Set aside for 10 minutes to steam.

2. Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 10 minutes or until just tender. Drain well.

3. Heat half the olive oil in a large non-stick, ovenproof frying pan, about 25cm diameter, and fry the onion and courgette for 4-5 minutes until softened and slightly coloured, then remove from the pan. Wipe the frying pan clean with kitchen paper.

4. Take the peppers out of the bag and remove the skins, then cut the flesh into thick strips. In a large jug or bowl, lightly beat the eggs and add the onion and courgette mixture, peppers, potatoes and half the cheese. Season to taste.

5. Heat the remaining oil in the clean frying pan and pour in the egg mixture. Cook over a very low heat for 10-12 minutes or until the mixture is set on the bottom of the pan. Sprinkle with the remaining cheese and grill for 2-3 minutes until browned and completely set.

Enjoy!

Quick Recipe – Asparagus baked in Parma Ham

This is another recipe that we used over the Jubilee weekend when we went back to Somerset to visit the family. It is so simple and quick to cook up, either as a starter or to go with a main meal.

As my Mum has always said and to which I agree:

‘I love English asparagus and wait every year for it to appear at a local fruit farm or even supermarkets. It is a short season but I will not buy asparagus from foreign sources, somehow in the autumn and winter it just doesn’t seem right. One day when my vegetable garden is enlarged I shall grow it myself.’

Asparagus is really versatile and can be cooked in various ways, just steamed, with butter (plain or garlic), or hollandaise sauce. Grilled on the barbecue or baked in the oven. The woody ends, which are snapped off before cooking, can be added to stocks for an additional flavour.

This recipe was first made when my Mum had a bunch of asparagus and some Parma Ham and wanted to stretch both to make a starter go further. The Parma ham can be cut into strips and rolled around each spear before baking, but it is fiddly and this is the simplest and quickest method as the Parma Ham always breaks up during cooking. We have made this loads over the years, so thought I would share it with everyone.

The flavour of the Asparagus is simply delicious after roasting with the Parma Ham!

Ingredients:
1 Bundle of fresh Asparagus – (English)
8 Slices of Parma Ham or Prosciutto
Olive or rapeseed oil
Parmesan shavings
Freshly ground black pepper
1 non-stick baking tray

Oven 200C; 400F; Fan 180C Gas Mark 5/6

1. Wash the asparagus then take hold of the woody end and snap it.

2. Lay four slices of Parma Ham onto the baking tray and place the asparagus on top, brush the spears lightly with a little of the oil.

3. Sprinkle with black pepper to taste

4. Lay the other slices of Parma Ham on top.

5. Put in the oven for about 10-15 minutes, checking to make sure the ham is not burnt and the asparagus is soft (al dente is preferred)

6. Remove from the oven and put on a warm dish and using a potato peeler shave Parmesan cheese over the top if required.

7. Serve with crusty bread and/or a rocket and tomato salad, dressed with a balsamic and oil dressing.

NB – this can be part of an antipasto or a starter.

Enjoy!

Homemade Mincemeat (Gluten Free)

This is a post that I have had on the backburner, since the USB stick with the photos on went walkabout… until now!

Finally updated, I thought it was about time to share it, even if it is several months late, or several months early now. 🙂

My Mum used to buy mincemeat from a supermarket until she couldn’t eat Gluten and my sister oranges. My Great Grandma would have been horrified that my mum did that, as when she was a little girl she used to help her make it. The beginning of October was the best time as the family would use faller apples.

My Mum told me:

It seemed to take ages as the fruit came unwashed and unpicked, in blue paper bags, from the greengrocers just down the road. Everything was weighed as it was needed from Williams and Treadgold (a shop in Bournemouth). With only a radio and chat as company for this job we set to work to make pounds of mincemeat to give out to friends and family and to use ourselves at Christmas.

Then, after looking around for a good and fairly easy recipe, good old Delia came up trumps – so thought we would share it.

Delia’s Homemade Mincemeat:

Ingredients:
Makes 6-8 jars
1 lb (450g) Bramley apples, cored and finely chopped – no need to peel
*8oz (225g) Shredded suet
12 oz (350g) Raisins
8oz (225g) Sultanas
8oz (225g) Currants
8oz (225g) Whole candied peel chopped finely
12oz (350g) Dark soft brown sugar
4oz (100g) glacé cherries chopped – my addition
2oz (50g) whole almonds chopped
Grated zest and juice of two oranges
Grated zest and juice of two lemons
4 teaspoons mixed spice
½ teaspoon ground cinnamon
½ nutmeg grated
6 tablespoons brandy

Preheat oven to 120C; 100 Fan; Gas Mark ¼

1. Check the fruit over for stalks and stones.

2. Then combine all the ingredients in a large oven-proof bowl, mixing them thoroughly.

3. Cover with a tea towel and leave overnight.

4. Pre-heat the oven and place the bowl covered with foil in the oven for 3 hours. It will be swimming in fat. Do not worry!

5. Remove from the oven and leave to cool, stirring every so often, the fat will coagulate and instead of being in tiny shreds, (like the suet looks) it will coat everything.

6. When it is cold stir in the brandy.

7. Put into sterilised jars and seal.

*NB Using vegetarian, suet drenched in rice flour, means that it is Gluten-free and if using gluten-free pastry, you have a real treat for Christmas – Mince Pies!

Enjoy!

Monkfish Moilee

I thought it was about time I tried a new curry recipe on here, after having had several requests from family and friends, for something they could try too!

Gordon Ramsay’s big yellow ‘Great Escape’ Curry book was staring at me from the bookshelf as soon as I thought about doing a new blog post, so decided to use it, to look for a fish curry recipe, as a change from all the meat I normally use.

As soon as saw this recipe, I knew it was perfect, as I had never cooked with Monkfish but it was something I had always wanted to try, especially after seeing countless chefs on TV show how easy it was to remove the large bone and then cook with it.

According to Gordon, a fish moilee is simple coconut fish curry from Kerala on the west coast of India. Some consider it an Anglo-Indian dish as it was commonly found in other Southeast Asian cuisines connected through the British Empire.

It is perfect for this time of year, especially with the warm weather we have been having, as it is not too heavy, even with the meaty Monkfish tail. Definitely one recipe to pin on the side of the fridge!

Serves 4

Ingredients:
500g skinless and boneless Monkfish tails
¼ tsp Ground Turmeric
½ tsp Sea Salt
Juice of 1 Lime
2 tbsp Vegetable Oil
1 Large Onion, peeled and finely chopped
3cm Ginger, peeled and finely grated
3 Garlic Cloves, peeled and finely crushed
3 Green Chillies, deseeded and sliced in half lengthways
4 Curry Leaves
400ml tin Coconut Milk
6 Cherry Tomatoes, quartered
Coriander leaves to garnish

1. Cut the monkfish tails into bite sized chunks and place in a bowl.

2. Mix together the turmeric, salt and lime juice to create a wet paste, then mix this with the monkfish chunks and leave to marinate for about 20 minutes.

3. Heat the oil in a large pan over a medium to high heat.

4. Add the onion, ginger, garlic, chillies, curry leaves and salt. Stir frequently for 5-6 minutes until the onion is translucent and soft.

5. Pour in the coconut milk and bring to a gentle simmer, stirring occasionally.

6. Add the marinated fish and cherry tomatoes and gently simmer for another 4-5 minutes until the fish is cooked through.

To serve, ladle the curry into a warm bowl and garnish with coriander leaves. Serve with plain rice.

Enjoy!

A home for my personal foodie ramblings, culinary attempts, information on local produce and also for collecting my mum's recipes and culinary teachings, before she leaves this mortal coil!

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