Fillets of salmon poached in an earthy beetroot stock with zesty lime infused samphire.
We’re already well into the new year and over the past couple of week I’ve been trying to eat healthy. Not that easy when you work in a kitchen surrounded by food 24/7. I try not to pick at food while I work and to sit down and eat a proper meal at least once a day.
Fish is already big part of my diet and if you’re trying to lose weight, get fit, or just eat a little healthier than getting a bit more fish into your diet is a good idea. Not only is fish the ultimate fast food but it’s also one of the most nutritious.
Packed with protein, vitamins, minerals, and omega 3. The list of its health benefits for fish eaters goes on and on. It’s also low in fat and cholesterol with one big caveat, it all comes down to how you cook it.
Obviously frying or deep-frying are out the window. The best ways to cook fish if you want to be healthy are steaming, baking in the oven, and poaching like this recipe here.
Not only is the fish poached in this recipe. First its marinated and then cooked in an earthy, nutrient rich, beetroot stock that’s been infused with balsamic, garlic, and thyme. The nutritional value of beetroot is well documented. Lots of vitamin c, low-fat, plus plenty of dietary fiber are among its many benefits. Read More
A fishy version of the classic Chelsea bun made with layers of smoked salmon, zesty cream cheese and spinach.
“Give her a Chelsea bun, miss! That’s what most young ladies like best!” The voice was rich and musical, and the speaker dexterously whipped back the snowy cloth that covered his basket, and disclosed a tempting array of the familiar square buns, joined together in rows, richly egged and browned and glistening in the sun.” — Lewis Carroll, A Tangled Tale
Originally I was hoping to cook a bit of fish today but there’s absolutely none around. The poor weather and the holidays mean that nobodies been out fishing. I should have known better than to bother heading down to the fishmongers, It was closed and all you could get in the supermarket was salmon and other farmed fish.
l did spot some smoked salmon that was going cheap (they probably have a lot to get rid of after christmas) and decided to do a bit of baking instead and that’s where these smoked salmon and cream cheese Chelsea buns come in.
The classic Chelsea bun is a thing of beauty. Made from a dough enriched with butter and eggs then rolled out and spread with currents, butter, and brown sugar before been baked. They are absolutely mouth-watering especially eaten straight from the oven. Slightly crusty on the outside with a warm, sweet, and fruity interior.
Theres a slight chance you might have eaten a Chelsea bun before without even realising it. They look very similar to a cinnamon roll. You know the ones, it’s the Danish pastry you see a version of for sale everywhere from service station forecourts to trendy coffee shops. I like to munch on one in the morning with a strong coffee to get myself going, but their not to be confused with a Chelsea bun.
A rustic and comforting winter fish soup made with smoked cod and warmed with whiskey.
If you’re out for lunch beware the waiter who tells you the days special is “fresh seafood chowder” especially if it’s a monday….
Why you might ask? Well, restaurants are businesses and us chefs are put under a fierce amount of pressure to make as much money as possible by owners. So having a seafood chowder on gives us the opportunity to use up some fish that we might otherwise have to throw in the trash.
No chef I’ve ever met would knowingly serve fish that was off. But dishes like fish cakes, pies, and chowder are a good way to turn scraps and odds and ends of fish into money. This undoubtedly affects the quality of the dishes involved. Which would you rather a nice big chunk of Cod in your soup or a skinny little bit of fish cut from the tail or belly of the fish?
I’m not saying every restaurant is guilty but it does happen. Theres plenty of good restaurants that serve great chowder, teaming with chunks of freshly cooked fish and shellfish. It’s just something to be aware of in a place you’ve never been before. Theres still some unscrupulous chefs and restaurants out there.
Chunky flakes of smoked haddock fillet, encased in a creamy and pungent mustard sauce, wrapped up in flakey puff pastry.
I’ve taken one of Great Britain best-loved dishes, the classic Cornish pasty, and made my own fishy version. Gone is the traditional mince beef and turnip interior to be replaced with smoked haddock, young baby spinach, and a punchy mustard sauce.
The traditional Cornish pasty is a dish has been around for centuries and was first made popular by miners who use to take it underground for something to snack on. Because of its shape and size it fits easily into a miners pocket and could be wolfed down without any cutlery….a quick and handy meal. Apparently they would heat it up on a spade over a candle, not ideal food preparation conditions. I wonder what environmental health would say…no wonder their life expectancy was so short.
Just get your puff pastry in the shop for this. You could make your own but who’s got the time for all that folding, turning and resting? Making the real deal is a real labour of love and if you’ve got half the day to spare than it’s worth the trouble. Most of us simply don’t have the time though. Read More
Creamy, rich, thick, and aromatic. Made with this roasted cauliflower, coconut milk, cilantro and inspired by the flavours of south-east asia. This soup is a bowl full of comfort on a cold winters day.
For a long time it was kale. Than for a good while it was beetroot. But now its cauliflower. If there were charts for the most popular vegetables than cauliflower would definitely be number one and top of the pile. If cauliflower was an actor than he’d be big box office, if a singer than there would be millions of downloads from iTunes.
Yes indeed, plain old cauliflower is enjoying a surge of popularity at the moment and over the past couple of months I’ve noticed a ton of very interesting and innovative recipes for this humble vegetable. No longer is it served as an after thought with your sunday roast. Instead its taking centre stage and innovative cooks are turning it into souffles, croquettes, cakes, and pizza crust. Read More
Warm pears and candied walnuts covered with a light ginger infused sponge.
Christmas is coming as if you needed reminding. But just incase you do than cook this tart. When I opened the oven to check how it was coming along a warm scent of gently baking spices wafted through the kitchen. Roasting nuts, cinnamon, ginger, and nutmeg. A combination of warm christmas smells that immediately reminded that the festive season is fast approaching.
This tart might remind you of a tarte tatin or a pineapple upside down cake. You make a caramel and sit the pears in it just like you were going to make tarte tatin. Then pour the spice infused ginger sponge over the top of the caramelised fruit before you bake it. So the bottom is actually the top like the classic pineapple upside down cake.
That’s about as complicated as this recipe gets. The rest is simple. Mix the dry ingredients, mix the wet ones…then mix them both together. You don’t even need to get your mixer out. No heavy beating required and you can do it all by hand.