Salmon with Potato "Scales" Recipe Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces. Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Scrub potatoes well. Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Preheat oven to 400°F with rack in middle. Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue—the better quality the salmon, the less likely you'll see it—is when the white albumin in the fish exudes from the fish and begins to set).
Sweet potato & pear soup with sage My favorite thing about cooking is when things come out of nothing. After the holidays, we had an empty fridge, empty countertops… contents of a meal (or even a snack) nowhere in sight. I had a pear that was on the verge of way-too-ripe, half an onion… and then I noticed a sweet potato that I never remembered buying. The result was a rich & creamy warming meal. INGREDIENTS:Serves 3-4 (or up to 6 as a starter or side) adapted from Sassy Radish 1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1 teaspoon garam masala 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne 1 large sweet potato (or enough to equal just shy of 1 pound) 1 ripe pear, peeled and chopped 3 cups water 1 teaspoon salt, plus more to taste 1/4 cup coconut milk (I used regular, light would also work) 4 sage leaves METHOD:Preheat oven to 400. When the sweet potato is done, let cool slightly (until it’s cool enough to touch), peel, and cut into cubes (they will be messy cubes).
Food - Recipes : Smoked haddock fish pie Prawn and dill pilaf – dinner in 30 minutes Midweek dinners don’t have to be boring - this simple, lightly spiced pilaf is ready in just 30 minutes. 30 minutes Serves 2 EASY butter 30g onion 1, halved and slicedgarlic 1 clove, slicedbasmati rice 125gsaffron a pinchcloves 2cinnamon 1 stickchicken stock 200mlcooked peeled king prawns 150gdill 1/2 bunch, chopped Melt the butter in a shallow pan with a lid. Bring to a simmer, put on the lid and cook on a very gentle heat for 15 minutes, until all the stock has been absorbed and the rice is tender (add a splash of water if you need to). Add the prawns, season, then cook for a couple of minutes to heat the prawns. PER SERVING 429 kcals, protein 23.0g, carbs 56.1g, fat 14.1g, sat fat 8.0g, fibre 2.0g, salt 2.38g Mastered this? These Rice noodles with prawns, edamame and grapefruit are perfect if you’re on the 5:2 diet and take just 10 minutes to prepare.
The 50 Best cheap eats - Food & Drink - IndyBest 1. Aumbry "Ambitious, thoughtful food is the signature at this restaurant in Manchester, housed in a cottage in the northern suburb of Prestwich," says Emma. "Co-owners and chefs Mary-Ellen McTague and Laurence Tottingham, both ex-Fat Duck, draw inspiration from old cookery books in dishes like slow-cooked Herdwick hogget with cauliflower, smoked shallots and pearl barley. The bread is served with warm dripping, for dipping." Where: 2 Church Lane, Prestwich, Manchester, M25 1AJ (0161 798 5841; aumbryrestaurant.co.uk) How much: the five-course tasting menu is £25 on Tuesdays 2. Two Michelin-starred Michael Caines' two diffusion restaurants occupy a grand old building in Manchester and a sleek new one overlooking Chester racecourse," says Emma. Where: 107 Piccadilly, Manchester, M1 2DB (abodehotels.co.uk) How much: three-course Amazing Graze menu £13.50, four courses £18, five courses £22.50 3. Where: 70-71 Portland Street, Manchester, M1 4CU. 4. How much: mains from £6 5. 6. 7. 8. 9. 10. 11.
Pork chops with chestnut potatoes recipe I like to use Middle White. If you use fresh chestnuts, choose chestnuts that are really firm as they will be tastier. Ingredients 4 thick-cut pork chops, on the bone, cut from the end with the fillet attached, skin removed but fat retained (about 300g each) 20 sage leaves 10 cloves of garlic Rind and juice of 1 lemon 200g large waxy potatoes 250g fresh chestnuts or 200g vacuum-packed chestnuts 1 small onion squash 50ml olive oil 10 juniper berries 6 bay leaves In a large pestle and mortar, roughly crush the sage leaves and three cloves of garlic, then add the lemon rind in big pieces removed with a potato peeler. Season the mixture with salt and pepper and rub onto the pork chops. Leave to marinate while you make the potatoes and squash. Boil a medium pan of water, peel the potatoes and cut them into rough shapes about 5cm square. Preheat the oven to 200C/400F/Gas 6. Heat a griddle pan or prepare the barbecue.
Latkes with Lots of Sauces Recipe photo by Alex Farnum yield Serves 4-6 Our dad makes these every year on Hanukkah. For the lox sauce 1 cup (8 oz/250 g) sour cream 3 oz (90 g) lox, diced 1 Tbsp minced fresh chives For the applesauce 1 cup (9 oz/280 g) applesauce 1 Tbsp ground cinnamon 1 Tbsp light brown sugar 1 Tbsp granulated sugar 1 tsp ground ginger Preparation 1. 2. 3. 4. From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman. Weeknight Recipe: Pork Meatballs with Lemon and Thyme November can feel so single-minded. It's all about Thanksgiving, turkey, cranberries, and feasting! But Thanksgiving is only one day, and life goes on around it. This is a recipe for a weeknight when you want something comforting, but not too heavy. These were delicious - tender, moist, and tangy from the sauce. Pork and Sage Meatballs (Adapted from Chez Panisse Café Cookbook) serves 4 1/2 cup milk1/4 cup breadcrumbs1 small yellow onion, finely dicedExtra-virgin olive oilSalt1 pound ground pork1 egg, beaten1/4 cup freshly grated Parmesan cheese4 tablespoons chopped fresh sage leaves1 teaspoon finely chopped fresh thyme1/8 teaspoon cayenne pepperFreshly ground black pepper Put the milk and breadcrumbs in a small bowl and mix with a fork. Gently sauté the onion in a little olive oil until it is soft but not colored. Combine in a medium bowl the pork, breadcrumbs, onion, egg, Parmesan, sage, thyme, cayenne, black pepper, and 1 teaspoon salt. Shape the mixture into walnut-sized balls.