Spiced honey and soy salmon
Posted on | November 18, 2008 | No Comments
These days I only tend to buy dark red wild salmon , the flavour and texture is quite superior to the pink fillets of salmon you can buy. Salmon is rich, robust fish that goes well with strong spices, and dark flavours such as soy and star anise. This recipe for salmon is very easy to do as you can make the marinade well in advance. I have never tried leaving the salmon in the marinade for longer than 10 mins or so, but I’m sure the longer you leave it, the more flavour of the marinade salmon takes on.
Roast sweet-potatoes
Posted on | November 17, 2008 | No Comments
Roast sweet-potatoes are a great alternative to roast white potatoes as they are healthier, more satisfying, and require less cooking than your standard roast spud.
Making sweet potatoes is actually quicker and easier than making roast white potatoes, and offer a nice variation for your Sunday lunch.
Ingredients:
1 medium sweet potato per person, cut into fat pieces
1tbsp of Olive oil
Salt and pepper
- Par-boil the sweet-potatoes for 5 mins in salted water. Remove and drain.
- Toss the sweet-potatoes in the olive oil, and season with salt and pepper.
- Place in a hot oven (around 200C) and roast for 30-40mins.
- Serve with meat dishes, fish dishes, or have simply as a snack.
Honey Roast Parsnips
Posted on | November 11, 2008 | 2 Comments
Parsnips are in season and go great with any kind of roast meat. Parsnips are naturally sweet and by roasting them with a little honey, the sweet flavour will become richer and more developed.
Ingredients
1 large parsnip, peeled, cored, and cut into wedges.
35g butter
1 tbsp clear honey
1 tbsp brown sugar
1. Heat the oven to 200c or gas mark 6.
2. Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar.
4. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender.
Apple and Ginger Soup
Posted on | November 10, 2008 | No Comments
Apple and Ginger soup is perfect for these cold, dark, autumn evenings, and apples are in season right now so it’s a great time to have make this soup.
If you don’t have cooking apples, then normal eating apples will suffix, however you may need to check the seasoning more carefully, and possibly add a little white wine vinegar if too sweet.
Ingredients
4 cooking apples, peeled and sliced
3cm fresh ginger, grated
1 onion, chopped
2 tbsp olive oil
4 medium white potatoes, peeled and sliced
3½ pints water
- Heat oil and sweat the first five ingredients for about 5-8 minutes until soft but not brown.
- Season with salt and pepper and add the water. Bring to simmer and cook for 15-20 minutes. Liquidise.
- Serve with a swirl of cream or natural yogurt.
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