Salmon with ginger, garlic and soy

Salmon with soy, ginger and garlic

This is my go-to recipe, when I want something super quick but utterly tasty. When I say recipe, it’s more of a quick improvisation, taking inspiration from a friend who made a similar version for my lunch some time ago.

So, what does it involve? Simply pop a decent sized piece of salmon in a baking tray, cover it in a mixture of soy sauce, honey, ginger and garlic, throw a few handfuls of shredded spring onions over the top, and pop it under a hot grill until it appears to burn (it’s not it’s just the honey and soy caramalising). Keep checking on it and once the glaze has caramalised and the fish is cooked, it’s good to go.  Continue reading

Advertisements

Tuna and beans

Tuna and beans

I stepped away from the pans and let the husband loose in the kitchen, and after this little effort, I think I might do it a bit more often.

The fish-eating vegetarian husband hates tinned tuna. He thinks it looks and smells like a tin of cat food. But, he’s a huge fan of the fresh stuff, and loves the occassional tuna steak, and so do I. Continue reading

Crispy salmon

Crispy salmon Summer’s on its way, so it feels only fitting to turn to one of my favourite warm-weather suppers to finish the day off, Jamie Oliver’s Crispy Salmon from his 30 minute meals book. Why do I love this recipe? For a start it’s super quick to make and has been a crowd pleaser every time I’ve cooked it. Then there’s the wonderful smell of the fresh herbs and citrus tones that fill the air as you’re knocking together the jazzed-up rice, courgette salad and guacamole. And finally, it’s packed full of chilli, which I’m a bit partial too. What’s not to like, unless you’re not a fan of fish, of course. Continue reading

Pan-fried curried cod

Pan-fried curried cod

Having taken a couple of pieces of cod out of the freezer to make a fish pie, the toddler declared that he no longer liked fish and thought the idea of fish pie was ‘yuck’. So, to avoid wasting yet another plateful of food I gave in and cooked him a bowl of pasta and meatballs.

While the toddler lapped up his meal, it did leave a couple of portions of cod begging to be loved. Searching through the cook books, a recipe for pan-fried curried cod from Jamie’s Ministry of Food caught my attention.

Quick and easy to prepare and cook it was the ideal dish to throw together after a busy day. Simple roll your cod fillets in mild curry powder – I used Madras – and then pan-fry the fish in a knob of butter until cooked. Job done!

Jamie suggests serving with fluffy rice and a spoonful of yoghurt, but after discovering a bunch of coriander in the fridge I decide to jazz up the rice. I chopped the coriander and mixed it, and the zest of a lime through the cooked basmati rice. While green rice is traditionally served with Mexican food, I think it rather suited the curried cod too.

Verdict from the husband: ‘Mmmm, that was much nicer than yucky fish pie!’ Hilarious…

Prawn biryani

prawn biryani

Some recipes don’t photograph as good as they taste, and this delicious prawn biryani proves the point. It’s taken from the market kitchen cookbook  – a programme that I’ve never watched but the book was given to me by the mother-in-law and it’s got some pretty tasty recipes in it.

This particular curry is a non-conventional biryani from the very beautiful Anjum Anand. She states in the book ‘traditionally biryani is a baked dish, but this recipe is all prepared on the hob.’ So, having fired up the oven to the obligatory gas mark 5, it’s quickly turned off again in favour of the hob. Continue reading