Cheffy Blog


February 9, 2010

Recipe of the day: Poached salmon served on a Champagne sauce

Filed under: Recipe of the Day — autoposter @ 5:00 am

Poached salmon served on a Champagne sauce, Serves 4

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A good meal for entertaining and quite quick to prepare. If you don’t have any ready-made pancakes, buy them fresh from the supermarket.

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Cooking Times

Preparation 10 minutes
Cook 20 minutes
Total 30 minutes

Nutrition

Energy 718 kcal/serving
Fat 11.0 g/serving
Carbohydrates 110.17 g/serving
Glycaemic Index 56
Glycaemic Load 15.64

Poached salmon served on a Champagne sauce

What you need

700 g salmon fillets
8 pancakes
seasoning
1 bay leaf
1 leek, julienne (fine strips)
1 carrot julienne
For the sauce
75 g shallots, peeled and diced
45 ml lemon juice
100 ml champagne
6 tsp cider vinegar
100 ml double cream
1 butter

Method

  1. Cut salmon into rounds (allow 2 rounds per person). Gently poach salmon portions in simmering water, seasoning and bay leaf for 4-6 min.

  2. To make sauce: Melt butter and fry shallots without colouring. Add lemon juice, Champagne and cider vinegar. Bring to boil and simmer until reduced by two thirds.

  3. Add cream and simmer gently for 10-15 min. Adjust seasoning.

  4. Arrange alternate layers of pancakes and salmon on hot serving plates. Top with cooked buttered ribbons of leek and carrot. Serve with Champagne sauce.

Serving suggestion

Baby leaf salad and new potatoes.

Cook’s tip

You could use trout or hake instead. Use dry white wine if you don’t have any left-over Champagne.

February 8, 2010

Recipe of the day: Marinated mackerel fillets

Filed under: Recipe of the Day — autoposter @ 5:00 am

Marinated mackerel fillets, Serves 4

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Mackerel is an oily fish that is rich in Omega3 oils.

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Cooking Times

Preparation 5 minutes
Cook 7 minutes
Marinate 1 hour – 2 hours
Total 1 hour, 12 minutes

Nutrition

Energy 365 kcal/serving
Fat 13.1 g/serving
Carbohydrates 0.00 g/serving
Glycaemic Index 0
Glycaemic Load 0.00

Marinated mackerel fillets

What you need

450 g mackerel with skin left on
50 g butter
2 lemons, thinly sliced
Marinade
6 tsp white wine vinegar
juice of 1 lemon
juice of 1 lime
seasoning

Method

  1. In a shallow dish, mix together the marinade ingredients. Lay the mackerel fillets in the marinade, skin side uppermost. Leave to marinate for 1-1 days.

  2. Preheat a medium grill. Line a grill pan with foil. Place the mackerel fillets skin side down on the grill pan. Grill for 5 min, basting frequently with the leftover marinade.

  3. Meanwhile, melt the butter in a frying pan. Add the lemon slices and gently fry for 5 min until softened. Turn the mackerel fillets skin side up and cook for a further 2 min, basting frequently. The flesh should be opaque all the way through when a fork is inserted into the thickest part.

  4. Transfer the fillets to a warmed serving plate. Garnish with the sauteed lemon.

Serving suggestion

Serve with a seasonal green salad that has lots of texture.

Cook’s tip

February 7, 2010

Recipe of the day: Yogurt and pesto dip

Filed under: Recipe of the Day — autoposter @ 5:00 am

Yogurt and pesto dip, Serves 1

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Great for entertaining large numbers, this is a delicious dip, served with a selection of raw mixed vegetables.

Vegetarian

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Cooking Times

Preparation 2 minutes
Total 2 minutes

Nutrition

Energy 419 kcal/serving
Fat 15.1 g/serving
Carbohydrates 12.00 g/serving
Glycaemic Index 5
Glycaemic Load 0.60

Yogurt and pesto dip

What you need

200 g greek yogurt, drained
3 tsp pesto sauce
freshly ground black pepper, to taste

Method

  1. Mix together the yogurt, pesto and pepper until well combined.

  2. Spoon into a serving dish.

Serving suggestion

Garnish with basil leaves, some whole, some shredded.

Cook’s tip

February 6, 2010

Recipe of the day: Lamb pasties

Filed under: Recipe of the Day — autoposter @ 5:00 am

Lamb pasties, Serves 4

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Lamb makes a pleasant change to the more traditional beef Cornish pasty.

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Cooking Times

Preparation 15 minutes
Cook 40 minutes
Total 55 minutes

Nutrition

Energy 737 kcal/serving
Fat 13.9 g/serving
Carbohydrates 277.70 g/serving
Glycaemic Index 55
Glycaemic Load 38.66

Lamb pasties

What you need

500 g shortcrust pastry
1 egg, beaten
for the filling
275 g diced lamb
2 onions, peeled and finely chopped
2 potatoes, peeled and diced
seasoning
6 tsp stock

Method

  1. Preheat oven to 200°C.

  2. Roll out pastry onto a lightly floured surface. Cut into 15 cm rounds using a cutter or tea plate.

  3. Mix together ingredients for the filling. Put in the centre of the pastry rounds. Moisten the edges of the pastry with a little cold water. Seal together by fluting to make the traditional pasty shape.

  4. Put onto a baking tray. Brush pasties with a little beaten egg.

  5. Bake for 25 min or until pastry is firm and golden.

  6. Reduce heat to 180°C. Bake for a further 15-20 min. Serve hot or cold.

Serving suggestion

Vegetables or salad.

Cook’s tip

February 5, 2010

Recipe of the day: Tangy vegetable duo

Filed under: Recipe of the Day — autoposter @ 5:00 am

Tangy vegetable duo, Serves 4

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A very simple, quick combination of carrots and potatoes.

Low in fat

Vegetarian

Vegan

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Cooking Times

Preparation 5 minutes
Cook 10 minutes
Total 15 minutes

Nutrition

Energy 177 kcal/serving
Fat 0.24 g/serving
Carbohydrates 158.09 g/serving
Glycaemic Index 54
Glycaemic Load 21.61

Tangy vegetable duo

What you need

150 ml water
675 g new potatoes, scrubbed
450 g baby carrots, trimmed and peeled
freshly squeezed juice of 1/2 lemon
2 tsp chopped fresh parsley

Method

  1. Prick the new potatoes all over with a fork. Place in a microwave bowl with the water. Microwave on High / Full for 7-8 min.

  2. Cut the baby carrots in half. Put them in the bowl with the potatoes. Microwave on High / Full for 3-4 min or until tender. Toss in the lemon juice. Sprinkle with parsley.

Serving suggestion

Meat, fish, poultry, etc

Cook’s tip

February 4, 2010

Recipe of the day: Parsley butter crowned salmon steaks

Filed under: Recipe of the Day — autoposter @ 5:00 am

Parsley butter crowned salmon steaks, Serves 4

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A lovely recipe for a special meal.

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Cooking Times

Preparation 10 minutes
Cook 5 minutes
Chill 1 hour
Total 1 ¼ hours

Nutrition

Energy 2036 kcal/serving
Fat 44.4 g/serving
Carbohydrates 0.00 g/serving
Glycaemic Index 0
Glycaemic Load 0.00

Parsley butter crowned salmon steaks

What you need

4 fresh salmon steaks
For the parsley butter
100 g butter, softened
1 tsp fresh lemon juice
1 clove garlic, peeled and crushed
6 tsp chopped fresh parsley
1 pinch cayenne pepper
For the cooking liquid
150 ml vegetable stock
300 ml dry white wine
freshly squeezed juice of 1 lemon
3 tsp white wine vinegar
3-4 sprigs fresh parsley
seasoning

Method

  1. Beat together the ingredients for the parsley butter until well mixed. Spoon onto a sheet of greaseproof paper. Shape, with the help of the paper, into a sausage shape. Wrap up the paper and twist the ends to seal. Chill for at least 1 hour or until firm.

  2. Rinse the salmon steaks under cold running water. Arrange in a large, deep frying pan. Pour over all the ingredients in the cooking liquid.

  3. Cover the pan and simmer gently for 5-10 min, basting frequently.

  4. Test to see whether the salmon is properly cooked by inserting the tip of a knife into the thickest part. If properly cooked the flesh will flake easily and offer no resistance. If not cooked however, simply continue to poach and test until cooked.

  5. Carefully lift the salmon out from the pan, using a fish slice. Transfer to a warmed serving plate. Top each with a few slices of the parsley butter.

Serving suggestion

Garnish with whole prawns, sprigs of fresh dill and fresh chervil and slices of lime.

Cook’s tip

February 3, 2010

Recipe of the day: Pilchard fish cakes

Filed under: Recipe of the Day — autoposter @ 5:00 am

Pilchard fish cakes, Serves 4

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A mid-week treat and a good way of using up mashed potato and breadcrumbs.

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Cooking Times

Preparation 10 minutes
Cook 5 minutes
Total 15 minutes

Nutrition

Energy 223 kcal/serving
Fat 6.11 g/serving
Carbohydrates 83.16 g/serving
Glycaemic Index 71
Glycaemic Load 14.80

Pilchard fish cakes

What you need

225 g canned pilchards in tomato sauce, boned and flaked
225 g cooked mashed potato
3 tsp grated onions
1 tsp lemon juice
seasoning
1 egg, beaten
75 g dry breadcrumbs
oil for deep frying

Method

  1. Mix together the pilchards and sauce, potatoes, onion, lemon juice and season to taste. Shape into 8 (2 per person) round flat cakes with floured hands. Dip in beaten egg, then coat with breadcrumbs.

  2. Fry fish cakes for 5-6 min or until golden brown. Drain on crumpled up kitchen paper. Serve piping hot.

Serving suggestion

Cook’s tip

You can use canned salmon or tuna instead.

February 2, 2010

Recipe of the day: Stir fry chicken

Filed under: Recipe of the Day — autoposter @ 5:00 am

Stir fry chicken, Serves 4

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Chinese made at home is so much nicer… and quick to cook once you’ve done the preparation.

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Cooking Times

Preparation 20 minutes
Cook 15 minutes
Total 35 minutes

Nutrition

Energy 340 kcal/serving
Fat 4.68 g/serving
Carbohydrates 56.22 g/serving
Glycaemic Index 29
Glycaemic Load 4.21

Stir fry chicken

What you need

45 ml vegetable oil
2 tsp sesame oil
2-3 skinless bonless chicken breasts, cut into strips about 5 cm/2in long and 2.5cm/1in wide.
50 ml chopped salad onions
100 g button mushrooms, wiped and sliced
4 small carrots, peeled and cut into very thin strips
1 red pepper, de-seeded, cored and cut into thin strips
100 g canned waterchestnuts, drained and sliced
50 g mange-tout, trimmed
1 tsp cornflour
150 ml chicken stock
3 tsp sherry
1-2 tsp soy sauce
6 tsp sesame seeds

Method

  1. Heat 2/3 of the vegetable oil, and the sesame oil in a wok or frying pan. Add the chicken. Stir fry for 5 min. Remove chicken with a slotted spoon.

  2. Heat the remainng oil. Stir fry the onions for 1 min. Add the mushrooms, carrots and pepper. Stir fry for 5 min.

  3. Replace the chicken in the pan with the water chestnuts and mange-tout. Cook until chicken is almost tender.

  4. Blend the cornflour with the stock, sherry and soy sauce. Add to the pan. Stir until slightly thickened.

  5. Serve immediately.

Serving suggestion

Rice.

Cook’s tip

February 1, 2010

Recipe of the day: Boiled collar of bacon with mustard sauce

Filed under: Recipe of the Day — autoposter @ 5:00 am

Boiled collar of bacon with mustard sauce, Serves 4

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An economical cut of meat that’s particularly good served with sauerkraut.

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Cooking Times

Preparation 30 minutes
Cook 1 hour, 25 minutes
Stand 20 minutes
Total 2 ¼ hours

Nutrition

Energy 1333 kcal/serving
Fat 41.4 g/serving
Carbohydrates 30.47 g/serving
Glycaemic Index 26
Glycaemic Load 2.05

Boiled collar of bacon with mustard sauce

What you need

900 g bacon collar, skinned, rolled and tied
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2 sticks celery, trimmed and roughly chopped
1 bay leaf
150 ml double cream
25 g unsalted butter
1-2 tsp mustard seeds
seasoning

Method

  1. Put the bacon in a large pan. Cover with cold water. Leave to marinate for 1 days. This releases excess salt content.

  2. Remove and wash the bacon. Place in a pan with the onion, carrots, celery, bay leaf and enough water to cover. Bring to a simmer and continue to simmer for 1 – 1 1/1 days.

  3. Leave the bacon to rest in the liquor for 20 min before serving. This relaxes the meat and makes it more tender.

  4. Drain off 600 ml (1 pt) of the cooling liquor. Boil this for 15 min to reduce by half. Add the cream and cook gently for 10 min. Add the butter and mustard seeds to taste. Adjust seasoning.

  5. To serve: Slice the bacon. Spoon over some liquor to add extra moisture to the meat. Serve with the mustard sauce.

Serving suggestion

Sauerkraut and boiled potatoes.

Cook’s tip

January 31, 2010

Recipe of the day: Somerset apple cake

Filed under: Recipe of the Day — autoposter @ 5:00 am

Somerset apple cake, Serves 1

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Enjoy this cake with a piece of Cheddar cheese and glass of cider.

Vegetarian

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Cooking Times

Preparation 20 minutes
Cook 50 minutes
Total 1 hour, 10 minutes

Nutrition

Energy 2773 kcal/serving
Fat 14.6 g/serving
Carbohydrates 371.24 g/serving
Glycaemic Index 65
Glycaemic Load 244.02

Somerset apple cake

What you need

225 g self-raising flour
100 g butter
75 g granulated sugar
1 egg, beaten
225 g cooking apples, weight when peeled, cored and cut into 1 1/2 cm dice
60 ml (approx) milk
for the topping
50 g plain flour
1/4-1/2 tsp ground cinnamon
25 g butter
50 g granulated sugar
25 g chopped walnuts

Method

  1. Preheat oven to 180°C. Lightly grease and line a 20 cm (8in) cake tin.

  2. Sift the flour into a mixing bowl. Rub in the butter.

  3. Add the sugar. Add the egg and the diced apple.

  4. Spoon into the cake tin. Smooth over the surface.

  5. For the topping: Sift the flour and cinnamon into a bowl. Rub in the butter. Stir in the sugar and nuts. Sprinkle evenly over the top of the cake.

  6. Bake for 50 min until firm and a skewer comes out clean after being inserted. Turn out carefully onto a wire cooling rack.

  7. Eat while still warm or freshly baked.

Serving suggestion

Decorate with a little lemon rind.

Cook’s tip