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.

 

 

 

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Thai Beef Curry (4)

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The word curry is used as a blanket term for spicy food when, in reality, there are many differences in ingredients and flavors. Indian curries tend to use blends of dry spices as a basis for their taste, whereas in Thailand a paste is used. There are many other countries that have curried dishes as part of their diet – the Philippines, Vietnam, Singapore, Indonesia, South Africa to name a few.
Red curry paste, as opposed to green or the harder to find and creamier yellow, is used in this recipe and the finished dish is fairly mild with the coconut milk offsetting some of the heat. This Thai Beef Curry is quickly prepared and there are lots of nice juices to soak up the rice, quinoa, noodles or whatever you wish to serve with it.

8 oz. flat iron steak – thinly sliced
1 shallot – thinly sliced and separated
1 red pepper – thinly sliced
2 large cloves of garlic – grated
4 oz. frozen peas
1 can of lite coconut milk
2 tbsp. Thai red curry paste
2 tbsp. peanut butter
1 tbsp. fish sauce
Juice of 1 lime
1 tbsp. cilantro – finely chopped, plus more for garnish

Prepare the first 4 ingredients on a chopping board.
In a mixing bowl pour in the coconut milk and whisk it together with the curry paste, peanut butter and fish sauce, then pour into a frying pan and bring to a boil.
When boiling add the steak, shallot, red pepper and garlic to the curry sauce, turn down to a simmer,let ingredients cook for about 7 minutes then add the peas, lime juice and cilantro and cook for a further 3 minutes or until meat is cooked through.
Sprinkle with a little cilantro for garnish and serve.

Coronation Chicken (4)

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The original recipe for Coronation Chicken was created in 1953 for the Coronation of Queen Elizabeth II. Any dish that has to cater for large numbers of people with a wide range of tastes cannot be too unusual and although the Coronation Chicken that was served at the coronation lunch contained curry powder it was hard to detect among the other ingredients – tomato puree, red wine, apricot puree, mayonnaise and whipped cream. My mother made a version that included curry powder, some canned Mulligatawny soup and apricot jam. Personally, I use a combination of mango chutney and concentrated curry paste and a little mayo diluted with the chicken juices from the poached chicken. I serve it surrounded by slices of melon and grapes but if you want to bulk it up you could accompany it by rice or a rice salad.

Pre-heat oven to 350 degrees F

2 chicken breasts – poached in chicken broth

1 dessertspoon of hot mango chutney (Patak’s brand)

1 tsp. hot concentrated curry paste (Patak’s brand)

1 tbsp. mayonnaise

2 tbsp. chicken juices

1 x 1 oz. packet of raisins

A handful of sliced almonds plus extra for garnish

Cantaloupe melon and a mixture of green and black grapes cut in half for garnishing

Place the chicken breasts on a piece of aluminum foil on a baking sheet, pour over 1/4 cup of chicken broth and make into a parcel. Cook for 45 minutes. Let cool and slice into small bite size pieces.

Place the chicken pieces in a large mixing bowl and add the raisins and almonds.

In a small mixing bowl whisk together the chutney, curry paste, mayo and cooled chicken juices.

Add the curry mixture to the chicken mixture and stir together well.

Place in a serving dish and surround with slices of melon and grapes and scatter with almonds.

Chicken Sausage with Peppers (4)

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Italian-Americans have a traditional dish made with Italian sausages and peppers. It is a hearty dish but it can be quite oily as the fat leaches out of the sausages. If you substitute chicken sausages and cook them on a rack above a roasting tin before adding them to the mixture of roasted red, orange and yellow peppers, onion and garlic you will have a much lighter but just as tasty a meal.

Pre-heat oven to 350 degrees F

1 pound of chicken sausages

1/2 a large onion – sliced and the slices separated into individual pieces of onion

6 garlic cloves – peeled and cut in half

3 peppers (1 red, 1 yellow, 1 orange) – de-seeded and cut into slices

1 – 2 tbsp. olive oil

Salt and freshly ground black pepper

Place the sausages on a rack above a roasting tin.

Put the onion, garlic and peppers in a mixing bowl, pour over the oil, toss well and season with salt and pepper.

Tip mixture onto a roasting tray and cook both sausages and pepper mixture for 30 minutes.

Slice sausages and add to the peppers and onions and serve immediately.

Chicken One-Pot with Mushrooms, Peas and Potatoes (4)

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As summer draws to a close I find the type of food I eats changes too – the same as pulling out of winter into Spring. This recipe is lighter and less intense than a stew but is equally as filling and using dark thigh meat gives it a good flavor.

Pre-heat oven to 350 degrees F.

2 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1 onion – finely chopped

2 cloves of garlic – finely grated

8 boneless, skinless chicken thighs

8 oz. new potatoes – cut into small chunks

8 oz. baby bella mushrooms – chopped into small chunks, if necessary

1 1/2 cups chicken broth

8 oz. frozen peas

Heat 1 tbsp. oil in a frying pan and when sizzling add the onion, turn heat down a bit and let soften and brown. Then add the garlic and cook for another few minutes. Remove from pan and place in an ovenproof dish.

Heat the remaining tablespoon of oil and when sizzling add the chicken thighs and sear on all sides until browned. Remove from pan and place alongside the onion mixture.

Add the potatoes and mushrooms, pour over the broth and cook in the oven, stirring occasionally, for 45 minutes or until chicken is fully cooked through.

Cook peas separately andn add to the dish at the last moment.

 

Chicken and Mushroom Skewers (4)

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Naturally it rained after I had prepared these and they were all prepped for the BBQ! On the other hand that is the good thing about them – they do quite as well in the oven. If you have wooden skewers they will need soaking 30 minutes ahead of time so they don’t burn. I clean my mushrooms in a pan of water with a tablespoon or so of red wine vinegar, then rinse them and wrap them in a dry T-towel. Then I wipe each one. If you leave the mushrooms soaking they will absorb the water/vinegar. The mushrooms and the chicken pieces are marinated separately in two different marinades for a couple of hours before threading on the skewer. The chicken pieces should be slightly less than bite size so that they and the mushrooms are both ready and juicy at the same time.

Pre-heat oven to 350 degrees

FOR THE MUSHROOMS

8 oz button mushrooms – rinsed and dried – large ones can be halved

2 large cloves of garlic – grated

2 tbsp. fresh curly parsley – finely chopped

2 tbsp. olive oil

Salt and freshly ground black pepper

Place the mushrooms in a large zip loc plastic bag

Whisk together the rest of the ingredients then pour onto the mushrooms and massage the bag so that they are coated with the garlic parsley mix.

Let marinade in the fridge for a good hour

FOR THE CHICKEN

1 pound of chicken breasts – cut into small pieces about the size of a baby mushroom

1 tbsp. fresh rosemary – finely chopped

1 tbsp. fresh thyme – finely chopped

2 tbsp. olive oil

Salt and freshly ground black pepper

Place the chicken pieces in a zip loc plastic bag

Whisk together the rest of the ingredients and pour over the chicken.

Rub the contents of the bag so that the chicken is coated with the marinade, then place in the fridge for a good hour or so.

Thread a mushroom then a piece of chicken and continue doing so on a pre-soaked wooden skewer until you have 4 skewers.

Place on a metal baking tray with a rim and cook in oven for 20 minutes or until chicken is fully cooked.

 

 

 

Mixed Grill Steeped in Rosemary (4)

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Hopefully you see this before you have planned your menu for a summer BBQ and if you are serving it with lots of other dishes it may serve more than 4 people. It takes about an hour or so for the rosemary and the olive oil to amalgamate and create a flavored oil. To do this several twigs of rosemary are place in a zip loc bag along with olive oil, salt and freshly ground black pepper. When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer)  place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer. The chicken sausage and steak will have a delicious undertone of rosemary.  Goes very well with my recipe for ‘Summer Potatoes’.

Pre-heat the oven to 350 degrees F.

6 sprigs of rosemary

2 tbsp. olive oil

Salt and freshly ground black pepper

2 x chorizo sausages or German or Polish sausages – pricked with a fork

1 large (approx. 8 oz.) chicken breast – cut into slices

8 oz rib eye steak – cut into slices

Place rosemary, olive oil, salt and pepper in a zip loc bag, then bend or snap the rosemary and crush the leaves with your hand and massage or use a rolling pin to release the flavor. Leave in the closed zip loc bag for an hour or more – out of the fridge.

When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer)  place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer.

To serve, remove the meats from the pan and arrange on a serving platter. Pour over any juices and rosemary leaves but discard the sprigs.