Simple cod burger with gnocchi sardi salad

So, its now April apparently and it very much seems like March was one of those months that disappeared faster than a horse running at the national. The months seem to fly now that the clocks have changed and even though it is incredible to be having some lighter evenings to relax outside, it just seems like time goes a little bit faster when your enjoying yourself in pub gardens and having barbeques at home.

All the more reason to make the most of all this sunshine were currently having! The bank holiday was an absolute beauty weather wise and there certainly was no shortage of people taking their chance to have a pint by the canal at my local, the Fox and Anchor near Coven.

It is not very often I rave about a chain pub but I do love the Fox as it has a great ambiance in the winter when they light the log fires and even more so when they are buzzing with summer beer garden seekers. I even got a little bit sunburned. Which is not exactly hard as I burn like an ant under a blow torch.

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Now that we have all emerged from our wintery cocoons its time for some lighter food to compliment the bottles of Corona on the lawn (slice of lime optional but advised). White fish comes to mind as its quick, fresh and light on the pallet while being full of protein and really satisfying, paired up with this pasta salad which is the true star of this dish,makes a great meal. Enhanced further by the fact that its full of all the good stuff you can fit in without it becoming unbalanced, you’ll be feeling very pleased with yourself afterwards. No guilt. No hastle.

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Try this recipe on for size next time your feeling lazy on one of these warmer evenings.

Serves 4

For the burger:

  • 2 cod loins. Both halved.
  • 4 wholemeal buns.
  • Tartar sauce.
  • Soy sauce.
  • Pepper.
  • Few salad leaves of your choice.
  • Olive oil.

Pasta salad:

  • 400g gnocchi sardi.
  • 1 small box of cherry or small variety of tomatoes, all halved.
  • 1 courgette, diced.
  • 1 red and 1 orange pepper, diced.
  • 1 small can of sweetcorn.
  • 3 spring onions, finely chopped.
  • handful fresh parsley, finely chopped.
  • 5 tablespoons of zero fat Greek yoghurt.
  • 5 tablespoons light mayonnaise.
  • 1 tablespoons dijon mustard.
  • salt and pepper to taste.

Method:

  1. Cook the pasta to pack instructions.
  2. Add the pasta to a large mixing bowl and stir in all of the other ingredients apart from the courgette.
  3. Preheat a frying pan on a medium heat, add a tiny bit of oil and fry the courgette until it starts to brown a little, then remove and mix into the salad.
  4. Give a good few turns on a salt and pepper mill.
  5. Chill for 20 minutes.
  6. Use the preheated pan and add a little more oil.
  7. Add the cod loin halves and fry on a medium heat for around 4 minutes. Turn over and repeat.
  8. Turn the heat up to high and add a tablespoon of soy sauce, give the pan a shake so it reaches all of the fish, do this for around 30 seconds and repeat on the other side.
  9. Cut the rolls and put around a teaspoon of tartar sauce on both halves. Lay a few leaves on the bottom half, followed by the soy fried fish, along with anything else you want to add. (Go crazy, its a blank canvas).
  10. Finish with one big sprinkle of black pepper, cap it off with the top half of the bread and serve with a big spoon full of the pasta.

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Its another very simple but very effective recipe to fill a void after a hard day at work when the evening is best spent enjoying the sunshine outside!

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Perfect roast potatoes…everytime!


Roast potatoes. Something that in my opinion makes a roast dinner what it is. They are the quintessential accompaniment to a joint of Beef or a leg of lamb on a Sunday. I mean, can you imagine a Christmas dinner not having them? I genuinely cant. Such a simple idea can turn a relatively run of the mill ingredient into something that the kids argue over at the table.

They are a cornerstone of British cuisine that some people just don’t get right, leaving some underwhelmed family members craving the crunchy shell and fluffy insides that a well cooked roastie provides. Infact, I put so much emphasis on these crunchy little gems being part of a Sunday roast that I think you shouldn’t be legally be aloud to have one without them (This will be enforced when I come into power people). There’s a few do’s and don’ts to remember to get a perfect tatty. So ill give you a few below.

Don’t

  • Cut the potatoes and just whack them in the oven. They will take forever, not crisp up properly and be more like a baked potato. Its mainly preference here. But trust me and try my way just once. You’ll see the difference.
  • Under season them. They need to be well seasoned to perk them up and take them from dud to spud.
  • Use the wrong type of potato. Some just aren’t cut out for the job and need to be mashed into oblivion or used as a jacket potato and drowned in beans and cheese. (My recommended types coming up below…)
  • Be impatient. Preheat your oven properly. Don’t put them in a semi warmed oven, they need to be hugged in real heat!

 

Do’s

  • Parboil. it helps crank up the fluffiness and helps use the oven time for crisping.
  • Leave the skins on. They crisp up really well and adds a different level of texture to them.
  • Oil the baking tray and put it in the oven. It should be screaming hot when you put the potatoes on it so be careful!
  • Sprinkle a little flour on them and rough them u after boiling. Nice and fluffy does the trick and this is the way to do it.
  • Use a suitable potato such as: Apache (when in season), Albert bartlet rooster, Maris piper or king Edward. New potatoes roast well and are genuinely amazing when roasted whole, however they are not suitable for this recipe.

 

 

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So the recipe for my personal perfect crunchy spud. What you’ll need to feed 4:

  • 4 large king Edward potatoes (cut into quarters or slightly smaller if preferred)  or 300g Apache potatoes (Halved).
  • 2 tablespoons of olive oil.
  • salt and pepper.
  • Plain flour.

 

Method:

  1.  Pre-heat your oven at 200 degrees/ 180C/ gas mark 6.
  2. Spread the oil on the baking tray and place in the oven. Bring a large pan of salted water to the boil.
  3. Boil the potatoes for 15 minutes or until they start to slip off a skewer.
  4. Drain the spuds in a colander, drop them back into the pan. (Off the heat) Add a few big pinches of flour, sprinkled evenly and a big helping of salt and pepper. Around a teaspoon of each will do just fine. Put a lid on the pan or cover with the colander and give them a good shake around.
  5. Remove your now incredibly hot oiled tray from the oven and spread them evenly around it.
  6. Place tray back in the oven on the middle shelf for 35-40 minutes. Some ovens differ so keep an eye on them. Your looking for an even, golden crust on all of the edges.
  7. Serve straight away with a meal or just in a bowl with a jar of mayonnaise. I wont judge you.

Enjoy! Oh and one last tip – One of my favourite ways to use them is adding a big handful to a plate of left over gammon ham with a couple of eggs and some peas, it makes for a great midweek dinner. Give it a go!

 

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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Roasted guinea fowl

As promised on the Facebook page last week, somewhat belatedly ill admit, here is my recipe for roast guinea fowl. I enjoyed this more than most of the dishes I usually cook due to the simple fact its a different experience to the norm, its a gamier and more adventurous alternative to chicken. Its something that if you haven’t tried it, you should. Mine came from Waitrose and was a grand total of £8.75. one average bird feeds 4 (2x breast, 2x legs)

So, now to the fun part. making it.

what you’ll need:

1x Guinea fowl. (No giblets)

1 sweet potato, sliced.

6-7 good size shallots

4 garlic cloves

1/2 cup chicken stock

red wine (for cooking)

handful of Chesnutt mushrooms

olive oil

pinch sea salt.

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Directions:

prep) Preheat oven to 180 degrees (electic oven) 160 degrees (fan assisted) or gas mark 4

1) Lay the bird in a roasting tray. Give it a teaspoon of olive oil and spread over the guinea fowl.

2) Lay the mushrooms, sweet potato, peeled garlic cloves and shallots in the tray with the bird.

3) Add the stock evenly and distribute around 2 tablespoons of the wine, Pinch of sea salt.

4) Roast the guinea fowl for around one hour twenty minutes, or until the juices run clear.

5) Leave to rest for a few minutes and serve with your choice of veg or alternatively with a spicy rice or couscous. Drizzle with the cooking juices in the tray, its amazing. You could also turn this into a gravy with a small amount of flour/ thickening, putting it back on the heat until its at your desired thickness, ready to lay a velvety blanket over your roast.

Try it!! Phil

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