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.

Red Peppers Stuffed with a Tomato Mixture and Topped with Griddled Halloumi Cheese (4)

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Rather a mouthful of a title but an apt description of the recipe. The red peppers are roasted in the oven and during that time the tomato mixture is cooked on the top of the stove in a skillet and the halloumi cheese is prepared, if possible, on a ridged frying pan which gives the cheese a nice striped look. When all three components are ready it is time to assemble the dish. Spoon the tomato sauce into the red pepper half and top with the griddled halloumi cheese (I can tolerate sheep’s halloumi cheese, if you can’t then omit). Can be a side dish or a vegetarian main.

Pre-heat oven to 350 degrees

2 red peppers – halved lengthways, de-seeded and de-membraned, brushed inside and out with olive oil and seasoned with salt and freshly ground black pepper

1 pound of ripe tomatoes – skinned

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

2 large cloves of garlic – grated

1 tbsp. fresh basil – finely chopped

1 tbsp. fresh oregano – finely chopped

4 slices of Halloumi cheese

Place the red peppers in the oven on a baking tray for 3/4 hour until tender .

While peppers are cooking, boil kettle of water and pour over the tomatoes. Leave for a minute and slit skin with a knife (it should curl up and then you know it is ready to peel).

When peeled, dice the tomatoes.

Ten minutes before the peppers are done place seasoned oil in a skillet and when nicely hot add the garlic and cook just until you can smell the garlic.

Add tomatoes and herbs and let simmer until peppers come out of the oven.

At the same time place the slices of halloumi cheese on a hot griddled pan and cook for a short time on each side until you have nice brown griddle marks.

Divide tomato mixture up between the four pepper halves and top with a slice of halloumi.

Serve immediately.

Spinach Roulade with a Tomato, Red Pepper Filling (4)

 

IMG_0073A roulade, savory or sweet, always seems impressive – actually it is very easy to make (but don’t tell your guests that!). The secret to the easy rolling of up a roulade is lining the baking tray with parchment paper brushed with oil. The filling is a mixture of  roasted baby tomatoes, red peppers and sun-dried tomatoes. As the filling takes more time to prepare, start off making the tomato mixture. This dish is equally good hot or cold.

Pre-heat oven to 350 degrees.

1 baking tray with edges about 12 inches by 9 inches lined with oiled parchment paper

10 oz. baby spinach – cooked and chopped

4 large eggs – separated

Salt and freshly ground black pepper

Cook the spinach in a small amount of water, drain, wrap in a clean T-towel and wring till spinach is dry. Then chop finely.

Take the 4 egg yolks, whisk and mix with the spinach in a large bowl. Season with salt and freshly ground black pepper.

Whisk the egg whites until stiff then fold into the spinach mixture, taking a large spoonful at a time (there should be enough of the egg whites to make about four spoonfuls).

Spread mixture in a rectangle on the oiled parchment paper. Place in the oven and cook for 10 minutes.

After 10 minutes check if roulade is firm to the touch, if not return to the oven but keep a close eye on it.

TOMATO AND RED PEPPER SAUCE

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

1 medium onion – finely chopped

2 cloves of garlic – chopped

1 dry pint baby tomatoes

4 oz. roasted red peppers from a jar – chopped

4 pieces of sun dried tomato

Place oil in an oven-proof dish, add onion, garlic and baby tomatoes. Toss well together. Cook in oven for 45 minutes.

Put tomato mixture, red peppers and sun-dried tomato pieces in a food processor and process until nice and smooth.

Spread mixture on the spinach base taking care not to go too near each end (otherwise sauce will leak out). Roll up carefully and serve immediately.

 

 

Jo’s Thai Beef (4)

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A mild dish inspired by Thai flavors. Because the flank steak is cut into thin strips it doesn’t take long to cook.

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

1 medium onion – chopped

2 large cloves of garlic – grated

1 x 13.66 fl. oz. can of lite coconut milk

2 tbsp. Thai Red Curry Paste

4 tsp. Thai fish sauce

2 tbsp. crunchy peanut butter

1 tsp. Five Spice powder

8 oz. flank steak – cut into thin strips

1 red pepper – diced

4 oz. broccoli florets

1 cup of peas

1 cup of beef broth
Heat seasoned oil in a cast iron casserole dish and when sizzling add the onion and let soften and brown a little bit, then add the garlic.

In a small mixing bowl mix together a little coconut milk, the red curry paste, fish sauce, peanut butter and five spice powder and set aside.

Add the flank steak to the casserole dish and quickly sear.

Toss in the red pepper, broccoli florets and peas.

Add the sauce mixture, rest of the coconut milk and the beef broth.

Stir well, bring to a boil and simmer for 10 – 15 minutes depending on size of the flank steak strips

Jo’s Coleslaw Tossed in Orange Honey Mustard Dressing (serves 4)

Jo’s Coleslaw Tossed in Orange Honey Mustard Dressing (serves 4)

This cole slaw all came about because I had some left over cabbage and I thought it would be nice to make a different kind of slaw so I added red pepper and chopped peanuts to the usual cabbage, carrots and onion mixture. I had been thinking about making an orange honey mustard dressing and felt that it would go well with slaw (and it does). I put the pulp from the orange (where the goodness lies) into the dressing too. And I used my new Kirkland Signature Organic Extra Virgin Olive Oil – First Cold Press (the reason I mention this is because many extra virgin olive oils are not what they purport to be, but the Kirkland brand is). I also used raw honey.

1/4 cabbage – finely shredded

1 red pepper – seeded and finely sliced

1 carrot – grated

1 bunch of scallions/spring onions – finely sliced

Handful of chopped peanuts (optional)

Orange, Honey, Mustard Dressing

2 tbsp. freshly squeezed orange juice

Pulp of 1 orange

1 tsp. honey (raw if possible)

1 tbsp. Dijon mustard

2 tbsp. olive oil

Place all ingredients in a bowl and mix together.

Pour over slaw and mix well.