Cranberry Sauce with Marmalade (4-6)

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Maybe you are someone who likes to introduce a few new twists on foods for the Thanksgiving/Christmas period. In which case this may appeal.

The Holidays wouldn’t be the same without cranberry sauce as a condiment and you can either buy it or make it yourself from a family recipe as it comes in all sorts of guises. I have tried many variations over the years but this is my favorite because it is not cloyingly sweet. In fact, the only sugar is contains comes from the marmalade, the orange and the honey (raw and organic) – so fairly pure sources of sweetness and the hint of marmalade is a nice surprise.

8 oz. frozen cranberries

Juice and zest of 1 orange (if there is pulp with the juice that is OK)

1 tbsp. marmalade

1 tsp. runny honey

Place cranberries, orange juice and zest in a saucepan.

Bring to a boil and when cranberries are popping, add marmalade and honey and stir.

Simmer until sauce is thickish.

Puree in a food processor or leave it as is or mash slightly with a potato masher depending on how you like the consistency.

 

 

 

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Smoked Mackerel Salad with a Lemony Mayo (4 as appetizer, 2 for entree)

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Smoked mackerel is full of Omega 3 and can be found in some, but not all, supermarkets. It usually comes in two varieties – peppered and un-peppered. Personally, I find the peppered variety too overpowering. This salad is substantial and packed with all sorts of goodness – hard-boiled eggs, roasted beetroot, baby spinach, and a sprinkling of a chopped shallot. Added to this is a delicious dressing made of raw egg yolks, oil and  lemon juice with a little salt and lemon pepper for seasoning. Lemon pepper is a good addition to anything lemony and I rub it over chicken before roasting it. Consuming raw eggs make some people nervous so dilute some mayo with some lemon juice to get an approximate effect. Toss the spinach and a couple of tablespoons of the dressing together and leave for half an hour for the dressing to soak in before assembling the whole platter.

Pre-heat oven to 350 degrees F

DRESSING

2 egg yolks

4 tbsp. extra virgin olive oil

Juice of 1/2 a lemon

Salt

Lemon Pepper

Crack the eggs into a small mixing bowl, whisk in the oil followed by the lemon juice and season with salt and lemon pepper (I use Simply Organics brand).

SALAD

2 medium beetroots – roasted

2 hard-boiled eggs – cut into quarters

5 oz. baby spinach

1 fillet of smoked mackerel – skin removed and cut into smallish pieces

1/2 a shallot – finely chopped

Roast the beetroots in their skins in aluminum foil in the oven for an hour or more until they are tender. Let cool, take the skin off and dice.

Hard boil 2 eggs

Toss the spinach together with 2 tbsp. of the lemon dressing and place in the fridge for half an hour.

Compose salad by first arranging the dressed spinach on a salad platter.

Add the other ingredients and drizzle over the rest of the dressing.

Serve immediately.

 

 

 

 

Blueberry, Apple and Mint Sauce for Lamb (4)

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I have had such a lovely afternoon pottering in my mother’s kitchen trying to make this sauce which I tasted last week in the depths of North Yorkshire at the Stapylton Arms at Wass. This sauce was served with lamb chops and was on both the ‘Specials’ board and on the gluten and dairy free menu. It was a refreshing combination and beautifully presented with a few whole blueberries and slices of apple that had been cooked in the sauce. The smooth sauce made a lovely puddle around the chops.

The blueberries were ripe and I used an eating apple so that I didn’t need to add sugar. The mint came straight from my mother’s garden. So that the sauce had a zing to it, I ‘muddled’ the mint (as one would do for a cocktail) with balsamic vinegar. It can be served hot or cold. I am so looking forward to having it tonight with organic roast lamb – bread and reared in the area de-boned in front of my eyes in the fantastic local butcher, The Fabulous Meat and Fish Shop in Helmsley, North Yorkshire.

2 tbsp. mint – finely chopped

1 tbsp. aged 12 year old balsamic vinegar

4 oz. blueberries

1 green eating apple – peeled and thinly sliced with a potato peeler

1/4 cup of water

Place the mint in a small glass and pour over the balsamic vinegar, ‘muddle’ it and leave for 10 minutes or so to infuse.

In a small lidded saucepan put the blueberries, apple slices, mint, balsamic vinegar and water.

Bring the pan to a boil then simmer for 20 minutes on a low heat.

Process sauce in a food processor or hand held blender then push through a sieve.

 

 

 

 

 

 

Haddock with a Tomato-Red Pepper Sauce and Parslied Potatoes (4)

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White fish needs a sauce otherwise it can be very bland. The tomato-red pepper sauce is easy to make and cooks in just about the same time as the fish as do the potatoes so all is on the table in about half an hour. The haddock is poached with lemon juice and olive oil. The recipe for the sauce is a good one to keep on hand as it goes well with pasta  and, if diluted with some broth, makes a nice soup. New potatoes cooked in their skins are then squashed with a potato masher before being sprinkled with parsley and lightly sauteed in oil.

Pre-heat oven to 350 degrees F

4 pieces of haddock (about 5 oz. per person)

Juice of 1 lemon

3 – 4 tbsp. olive oil

1 medium onion – roughly diced

2 cloves of garlic – grated

1 can of diced, roasted tomatoes

1 red pepper – diced

10 oz. new potatoes

2 tbsp. parsley – finely chopped

Place the fish on a piece of aluminum foil on a baking tray, pour over the lemon juice and 1 – 2 tbsp olive oil. Season with salt and freshly ground black pepper. Cook in oven for 25 minutes until cooked through.

Pour 1 tbsp. oil into a frying pan and when sizzling add the onion and let soften and brown slightly. Add the garlic and stir in well. After a couple of minutes pour in the        tomatoes and add the diced pepper. Season with salt and freshly ground black pepper. Bring to a boil then simmer for 25 minutes. Process mixture in a food processor.

Place potatoes in a pan of boiling water and cook for 20 minutes. Heat 1 -2 tbsp. oil in a frying pan and season with salt and freshly ground black pepper. Squash the potatoes slightly with a potato masher and when the oil is sizzling add them to the pan and sprinkle the parsley over them. Cook until slightly brown and crisp.

 

 

 

Lemon-Dill Dressed Noodles with Chicken, Olives, Cucumber and Feta (4)

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If I had a garden I would set aside  a patch for growing herbs. How nice it would be to gather them fresh for a recipe – to make mint sauce to go with lamb or add basil to a tomato sauce for pasta or to chop some fresh parsley for a garnish. Luckily my supermarket has a wide range of fresh herbs – oregano, thyme, rosemary, sage and dill among others.

Dill is a common ingredient in Russian, Scandinavian and Eastern European cuisines where it is used in such recipes as sauces and salads and for pickling.

I didn’t realize how many beneficial properties it has. It boosts digestion and the immune system, contains calcium, is an anti-inflammatory and an anti-flatulent!

Pre-heat oven to 350 degrees

4 oz. rice noodles

1 x chicken breast

Juice of 1/2 a lemon

1 tbsp. olive

Salt and freshly ground black pepper

1/2 an English cucumber – sliced then each slice quartered

12 black olives – cut into quarters

2 oz. feta cheese – cut into little cubes

Juice and zest of 1/2 a lemon

1 tsp. Dijon mustard

3 tbsp. olive oil

1 tbsp. dill – finely chopped

1/4 of a shallot – finely chopped

Cook the rice noodles in boiling water for 5 minutes, drain and leave to cool.

Place chicken breast on a piece of aluminum dish in an ovenproof dish, pour over the lemon juice and olive oil, season with salt and pepper.  Make a parcel out of the aluminum foil, place in the oven and cook for 30 minutes until cooked through. Remove from oven, let cool then cut into bite-size pieces.

Into a large bowl put the rice noodles, chicken pieces, cucumber, olives and feta cheese.

Make the dressing by whisking together the juice and zest of 1/2 a lemon, Dijon mustard, olive oil, dill and shallot. Pour dressing into the bowl and toss together well (the ‘hands’ in the photo and really good for tossing the salad and separating the strands of noodles).

 

 

 

 

Simple Lemon Herb Sauce (that goes with lots of things) (4)

Fantastic no-cook sauce that goes with so many things – I have drizzled it over fish and I have mixed it into rice; I intend to serve it with chicken and to use it with zucchini noodles. So easy to make and only a bit of chopping required (and less so if you freeze left over chopped parsley and lemon zest which I do when if I more than I need for a recipe).

1 tbsp. fresh parsley – finely chopped

1 tbsp. fresh oregano – finely chopped

1 tbsp. freshly squeezed lemon juice

1 tbsp. lemon zest – grated

1 large garlic clove – grated

3 tbsp. extra virgin oil oil

Salt and freshly ground black pepper

Salmon Fillets with a Mustard Dill Sauce (4)

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Salmon, mustard and dill go very well together – think gravlax, a Swedish delicacy. The salmon in this recipe is poached in lemon juice and olive oil in a parcel of aluminum foil and as a result is very moist. The mustard dill sauce is incredibly easy to make and apart from being a sauce in this recipe I think it would make a good spread on bread or wraps for sandwiches.

Pre-heat oven to 350 degrees

4 salmon fillets

Juice of 1 lemon

2 tbsp. olive oil

Salt and freshly ground black pepper

1 tbsp. Dijon mustard

1 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. fresh dill – finely chopped

Place salmon fillets on a large piece of aluminum foil in a baking dish, pour over lemon juice and oil and season, then make a parcel and place in oven for 20 minutes or so until salmon is cooked.

In a bowl whisk together the mustard and apple cider vinegar and then add the oil and chopped dill.

When fish is cooked place on a serving platter and spoon a little mustard sauce over each fillet.