Fisherman’s friend – my ultimate parsley sauce

Today is just one of those average days. I got up, I went to work, came home and got back into the kitchen the first opportunity I had. I fancied a change and figured that I had been going pretty heavy on the calories of late, so fancied something a little lighter. In this case I went for a pair of wonderfully blushing, pink salmon fillets.

I adore fish, when utilized properly it soars above most animal products in my opinion and really does have something special to offer. Sea bass, Tuna, haddock, Pollock, breem, they all have their own qualities to bring to a dish and sometimes just by adding a little something it can drive it up to the next level. Which brings me to the point of this post, my parsley sauce. Its seriously simple but very good!

What you will need:

200ml whole milk
1 tablespoon white flour
1.5 tablespoons butter
1 teaspoon Dijon mustard
Hand full of flat leaf parsley, finely chopped
1 Tablespoon olive oil
Pinch of fine sea salt.

Method:

1. Add the olive oil, butter and flour to a pan on a low heat and mix together as the butter melts. Stir until combined into a paste like consistency.
2. Pour in the milk a little at a time, stirring constantly.
3. Add the mustard, salt and parsley.
4. Keep the sauce on a low heat for around 5 minutes, giving it a stir to make sure it doesn’t burn around the sides.

And that’s it! Just spread over your favorite fish and enjoy. Its tasty and its simple. Not a combination people usually turn their nose up at…oh and the mustard really does make a difference to this one as well so don’t forget it!

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Burgathon edition #2: The big pig

This week I have got a simple burger recipe for you that packs a real punch. Sometimes, as this recipe shows its not all about how complex you can make the dish, its the quality and integrity of the ingredients you use in it.

Britain has a great farming culture to call upon when we want to make great food and we have a great variety of choice when it comes to one of our most popular meat products, pork. Not many people are aware of just how diverse our livestock is, especially when we talk swine. There are a lot of different breeds available and it isn’t limited to the little pink babes that are the go to mental images when we say the word pig. There are a host of different shapes and sizes bred in Britain, for example; the Berkshire is black with some white markings, the British lop is the famed pink piglet we know and love, the lovable looking ginger Tamworth and the black speckled Gloucestershire old spot, all of which have different attributes to bring to your cooking, be it superior bacon or a better quality rack of pork ribs, your butcher will guide you in the right direction.

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This recipe in particular for me is a winner, I am a big lover of pork. I love the fact that you can utilise everything a pig has to offer, and the diversity of those products. For this tip of the hat to the noble pigs that feed us so regularly I use a good quality pork mince, ask your butcher for the best he or she has and just see what breed it is from if your interested, it might surprise you!

M favourite pig breed. the Tamworth.

M favourite pig breed. the Tamworth.

so what you’ll need to make 2 burgers:

  • 500g of pork mince
  • 5-6 well sized fresh sage leaves, finely sliced
  • 2 tspn minced fresh garlic
  • large pinch fine sea salt
  • 2-3 grinds of black pepper
  • 2 Portobello mushrooms
  • Handful of baby leaf spinach
  • 2 thick slices of Claxton mild blue cheese
  • 2 burger buns of your choice, halved
  • Dijon mustard
  • 2 tbsp Olive oil

method:

  1. In a large bowl, combine the pork mince, sage, garlic, salt and pepper and mix with clean hands until you can make one large ball with the mixture.
  2. Split the mixture into 2 evenly shaped balls and pat down into large discs.
  3. Cover with cling film and pop in the fridge for 20 minutes.
  4. Place a griddle pan on a medium heat, and apply a little oil to each side of each burger. Preheat your grill on medium/high.
  5. Place the burger on the griddle and cook for 6-7 minutes on each side. then remove from the heat to rest in a warm place, check the middle of the burger by pressing it with your thumb, it should be as firm as the outside if it is cooked all the way through.
  6. Place the mushrooms under the grill and cook for a few minutes on each side until it starts to flatten. remove from grill.
  7. place your bread rolls under the grill until browned, repeat for both sides.
  8. place a teaspoon of Dijon on the bottom of the bun, followed by some spinach, rest the burger on the spinach and place a slice of the blue cheese over the burger, followed by a mushroom and cap it with the remaining side of the toasted bun.

I loved this one, and I hope you do too. Coming up for edition 3 we have something a little more American coming your way, an ode to the food culture and diversity of flavour available in the one and only New York city. The maple steak burger!