Showing posts with label carrot. Show all posts
Showing posts with label carrot. Show all posts

Monday, April 16, 2012

Vanilla Poached Salmon with Borlotti and Butter Beans

Vanilla Poached Salmon with Borlotti and Butter Beans
I have removed the skin to use skinless salmon for this recipe because I want to lightly poach the fish so that I can use the poaching liquid to enhance the flavour of the beans and create a coating sauce.


Vanilla Poached Salmon

    Borlotti beans, Butter beans, carrot, celery, leak


  • In a large pan prepare your poaching liquid by adding a cup of white wine, 1 cup of water or fish stock, 1 teaspoon of vanilla paste, knob of butter, a few cardamom pods crushed and husked removed, 1 cinnamon quill, 1 tablespoon of honey,1 teaspoon of saffron threads and salt and pepper. Bring this to the boil and pop in your salmon pieces and turn the heat down to a very soft simmer and poach them for about 6 minutes or until the fish is just cooked... remove the fish and set aside while continuing to reduce the liquid by about half.
  • In another large fry pan heat a 50/50 olive and vegetable oil mix and fry stirring constantly until softened, about 5 minutes, the following tiny diced vegetables, 2 carrots, 2 sticks of celery, a leak and a clove of garlic.
  • Add a can of Borlotti beans, a can of Butter beans and the reduced poaching liquid and continue to cook stirring occasionally until the liquid is almost evaporated and you are left with a coating sauce.
  • Remove from the heat stir in another knob of butter and a handful of roughly chopped fresh parsley.
  • Plate up and top with the flaked salmon to serve this delicious healthy meal.

Friday, March 23, 2012

Mixed Roast Veggies, Greens and Gravy

Mixed Roast Veggies, Greens and Gravy
Don't be frightened to be a little unconventional with this dish... I slow roast anything and everything. You most likely think anyone can roast veggies however this is my cook book, to be a reference that my children can use when I don't answer the phone... here goes... my version of the best roast spuds. 
  • I like to partly boil my quartered beetroot for two reasons. Firstly I want them to be ready at the same time as the others. Secondly because the water from them is used in my baking process for extra flavour and to stop the possibility of any drying during cooking.
  • Finely dice a half dozen mushrooms and lots of fresh herbs. I have used rosemary, parsley and basil and these will add to the flavour of the gravy as I am not using meat today.
  • Add these to the baking dish and next cut veggies similarly sized ... anything you fancy putting  the heavier root veggies in first to give them a little extra time, I have used but am not limited to the following ...
  • Potato 
  • sweet potato 
  • swede 
  • parsnip 
  • turnip
  • beetroot 
  • pumpkin
  • carrot 
  • Season with a little salt and cracked black pepper and toss with a little olive oil and a splosh of balsamic vinegar. Stir to coat everything and then add half of the beetroot water. Bake in a 160 oven quite slowly and when they are about half cooked give them another toss and add the remainder lighter veggies along with the remaining beetroot water to finish all at the same time. 
  • baby zucchini
  • whole mushrooms 
  • tomato  
  • pear 
  • While these are are finishing baking steam some green veggies for a healthy balance and use the water from these to make your gravy.
Gravy is then made by frying a sliced onion in the residue oil and grabbing up all of the herb and diced bits of flavour (add a little oil if necessary) when the onions are softened fry off a couple of fork fulls of a commercial gravy mix into the pan and then gradually add your steamed veggie water until the correct thickness is achieved... This gravy is the best ...as it has lots of flavour without any meat juices...
  • All of this process can be turned into a meat meal by adding a whole chicken right in the middle of the baking dish or chicken thigh pieces throughout...turn the chicken at the break when adding the last of the veggies and all of the herbs and flavours will enhance its flavour.
Delish Delish Delish... 

Wednesday, March 21, 2012

So so simple soup... Chicken, Couscous & Lentil

Chicken, Couscous & Lentil Soup


Low fat, healthy and so so simple to make ... 

  • Start by thinly slicing a leek, grating a large carrot and  a zucchini and thickly slice two sticks of celery. Soft fry all of these with a couple of cloves of crushed garlic for about 1 minute in a large saucepan.
  • Then add 1 tin of crushed tomatoes, 1 tin of Lentils (drained), 2 tablespoons of sweet chilli sauce and then submerge a whole chicken under 2.5 litres of chicken stock... bring this to the boil and then simmer for 1 hour until the chicken is cooked through.
  • Turn off the heat and remove the chicken... skin and bone it and return the best shredded bits back to the pot along with 1/2 cup of couscous and a large handful of fresh chopped parsley... simmer this gently for a few minutes until the couscous is tender and serve.
You can't have too much crusty bread with this hearty soup although it may loose some of the healthiness factor...flavours improve the next day if you have any leftovers ...