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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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.

 

Roasted Potatoes with Rosemary (4)

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I once stayed in a farmhouse in Italy and the garden was planted with huge borders of rosemary and each bedroom had, instead of a flower arrangement, a little bouquet of fresh herbs. It was quite charming and gave a great aroma to the room. Rosemary, along with sage was used frequently in their recipes and these little roasted new potatoes are just perfect with roast meats or grilled steaks and with many other things too – I can imagine them with eggs or a selection of roasted vegetables. Easy to make – really all you need is a good hot oven. I would only use fresh rosemary for this recipe.

Pre-heat oven to 400 degrees Fahrenheit

1 1/2 pounds new potatoes – rinsed, skin left on, cut into quarters

2 tbsp. fresh rosemary – finely chopped

3tbsp. olive oil

Salt and freshly ground black pepper

Place all ingredients in a mixing bowl and toss well together.

Transfer to a metal baking tray or dish and cook for 45 minutes to an hour, turning once or twice to make ensure they are evenly browned.

Serve potatoes straight away.

Egg and Potato Salad with Anchovies (4)

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Summer is all about grilling and being outside and food is simpler too – maybe freshly shucked corn and potato salad with sun-ripe fruit or ice cream for dessert. Egg and Potato salad is simple but different and combines two popular salads in one. The mayo dressing is diluted with apple cider vinegar which makes it lighter and the addition of store bought rolled anchovies with capers in the middle adds extra flavor.

8 oz. new potatoes – boiled and cut into small pieces (I use organic potatoes and leave the skin on)

3 eggs – hard-boiled and cut into small pieces

1 x can anchovies with capers – chop 4 finely and reserve 4 for decoration

1 tbsp. mayonnaise

1 tbsp. apple cider vinegar

Freshly ground black pepper

Boil the new potatoes and the eggs in a pan together for 10 minutes or so until the potatoes are tender. Drain pan then fill with cold water and add ice cubes.

When cool  cut potatoes into small pieces and place into a mixing bowl.

Peel eggs (easiest way I have found to do this is to crack egg on its bottom on a counter top – there is a little air pocket at the bottom of the egg – and it makes it easier to peel) then chop into little pieces and add to potatoes.

Add the finely chopped anchovies with capers and chop finely to the mix.

Whisk 1 tbsp. mayonnaise with 1 tbsp. apple cider vinegar and season with a little pepper (salt probably not needed because of the anchovies). Pour over salad and mix well together. Transfer to a serving platter and garnish with the remaining rolled anchovies.

 

 

Oven-Cooked Vegetables and New Potatoes Dotted with Herbed Goat’s Cheese (4)

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The simpler the better but no compromise on flavor. For that a tray bake is the answer. Place everything on a metal tray, toss in olive oil and season – in this case baby asparagus, artichoke hearts and new potatoes. Peas and herby goat’s cheese are added afterwards as they wouldn’t do so well in the oven.

Pre-heat oven to 350 degrees

12 oz. new potatoes – quartered

8 oz. baby asparagus – use the top two thirds of the stem and cut that in half

1 x 14 oz. can of artichoke hearts – drained and quartered

3 tbs. olive oil

Salt and freshly ground black pepper

4. oz. frozen peas

1 – 2 oz. herbed goat’s cheese – cut into little pieces

Place potatoes, asparagus and artichoke hearts on a metal baking tray. Pour over the olive oil, season and toss well.

Cook in oven for 30 minutes.

5 minutes before the veg. are cooked, boil the peas.

Remove tray from oven, sprinkle over the peas and dot with goat’s cheese.

 

Summer Potatoes (4)

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Simply take new potatoes, onion, garlic and cayenne pepper and cook wrapped in aluminum foil. The great thing with this recipe is that the foil wrapped potatoes can be cooked in the oven or on top of the barbecue grill (timing will vary on the grill depending on the temperature so best to keep and eye on them).

Pre-heat oven to 350 degrees.

12 oz new potatoes – cut into quarters

1/2 a medium onion – cut into thin slices and then halve those slices

2 cloves of garlic – finely sliced

Good pinch of cayenne pepper (or more depending how hot you like your food)

Salt and freshly ground black pepper

2 tbsp. olive oil

Place potatoes, onion slices and garlic on a large piece of aluminum foil.

Sprinkle with cayenne pepper, salt and a little black pepper.

Pour over the olive oil, mix well together and make the aluminum foil into a little parcel.

Cook in oven for 30 minutes.

 

Pork Chops and Honey Mustard Roasted Vegetables (4)

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The only roasted vegetable I ever remember eating as a child was a roast potato. Nowadays they appear in many guises on many menus – roasted Brussels sprouts seem particularly popular. I love the way you can mix so many vegetables together in one dish. You can keep it simple and just toss them in oil and pop them in the oven or you can add some herbs or, in this case, honey and mustard. Most Sundays I cook a roast of some sort and there is nothing better than surrounding the meat with a bunch of vegetables and potatoes and letting them all cook together. It is best if the vegetables are cut to approximately the same size and, depending on what you are roasting them with, to make them larger or smaller pieces (larger if roasting with a whole chicken, smaller if, as in this case when I cooked them with pork chops). Of course you could always roast the vegetables without any meat and they would make a perfect vegetarian dish.

Pre-heat oven to 350 degrees

4 pork chops

2 tbsp. olive oil

1 large clove of garlic – grated

3 oz. carrots – peeled and diced

3 oz. parsnips – peeled and diced

3 oz. beetroot – peeled and diced

3 oz. butternut squash – peeled and diced

3 oz. new potatoes – cut into pieces

Salt and freshly ground black pepper

Honey Mustard Sauce

1 tbsp. honey

1 tbsp. Dijon mustard

1 tbsp. olive oil

Put the pork chops in a large roasting pan.

Place garlic and vegetables in a large bowl, pour over the oil, season with salt and pepper

and toss well together.

Arrange the veg. around the pork and cook for around 35 minutes until chops are cooked and veg. are tender.

Spoon the honey mustard mixture over the vegetables reserving a little to put on each chop. Stir the veg. so they are evenly coated with the sauce before serving.