Poached Smoked Cod and Egg with Hollandaise Sauce

Sticking with the theme of fish on Friday, going for a healthier option by poaching the smoked cod with a poached egg and Hollandaise sauce. Instead of Hollandaise a white sauce could be used or a parsley sauce. Serve the cooked sliced onion underneath of the cooked fish it adds to the flavour of the dish.
This the last blog for the next 2 weeks, going off looking for different ideas.

Ingredients
4x120g Smoked cod fillets
4 Eggs
2 Tablespoons of white vinegar
1Bay leaf
1 Medium sized sliced onion
6 Peppercorns or pinch of white pepper

Hollandaise. Sauce
Ingredients
3 Egg yolks
250g melted butter
Salt,white pepper lemon juice
Method
Place the egg yolks into a food processor
Turn on to a high speed
Slowly pour in the hot melted butter
Add in the season and lemon juice to taste
Or
1 Pkt Knorr Hollandaise sauce
Make sauce as directed


Method
Sweat off the sliced onion until soft
Add in 1 lt of water
Bring to the boil
Add vinegar,bay leaf and pepper.
Reduce to a simmer
Add in the cod
Poach for 8 mins
Remove from pot and keep warm
Crack the eggs into the same pot
Poach to the required taste
Remove from pot and place on top of the fish
Coat the egg with the Hollandaise sauce
Sprinkle with ground pepper from the peppermill

Spaghetti and Spicy Meatballs with Rocket Salad

The sun is out today it is time to cook Mediterranean dishes, a big favourite is spicy meatballs with tomato sauce. I am using spaghetti today any other pasta shapes can be used in this dish. I made the meatballs with a combination of minced beef and sausage meat, other combinations can be used I.e pork, chicken or turkey with the minced beef.
The tomato sauce is made with canned tomatoes and lots of chunky veg.
The finished dish is topped with rocket salad and Parmesan shavings



Ingredients.
500g Spaghetti
500g Minced beef
250g Sausage meat
1 Medium diced onion
2 Tablespoons breadcrumbs
1 Tablespoon tomato ketchup
1 Egg
1 Tablespoon chopped fresh basil
1 Tablespoon grated Parmesan
Chilli flakes to taste
Salt/Pepper
Method.
Sweat off the diced onion in a little oil, allow to cool
Place all the other ingredients into a mixing bowl
Add the onion and season to taste
Mix together to form a paste
Shape into balls 3 per portion
Place on to greased oven tray
Place into pre heated oven 200c for 5 mins.
Cook the spaghetti as directed
Drain very well and toss in a little olive oil
Keep warm

Sauce
Ingredients
2x500g Cans Chopped tomatoes
1 Medium sliced onion
1 Medium Sliced green pepper
1 Medium sliced red pepper
200g Sliced mushrooms
1 Stick celery diced
1 Crushed clove of garlic
Pinch dried oregano
Method.
Sweat off all the veg and herbs for 5 mins
Pour in the tomatoes and mix through
Bring to the boil and simmer for 5 mins
Remove meatballs from tray, add to the sauce
Continue simmering for a further 15 mins
Stirring occasionally
Serve on top of spaghetti
Garnish with rocket salad and Parmesan shaving

Stuffed Breast of Chicken with Mushroom,Bacon and Cashew Nuts

Buy the chicken breasts on the bone with skin on,this helps the chicken to hold it's shape and it makes it easier to stuff . By cutting a pocket on the top of the breast to stuff,the stuffing on the top of the chicken becomes a crust.
The mushrooms could be replaced with chopped dried apricots or chestnuts.
For best results serve the chicken directly from the oven it holds the juice and retains its crispness. Instead of gravy a sauce of your choice can be served.



Ingredients
4 Chicken breasts on the bone with skin on
1 Medium sized diced onion
100g Chopped mushrooms
100g Bacon pieces
100g Chopped cashew nuts
100g Breadcrumbs
Pinch parsley and thyme
Salt /Pepper
500Ml Chicken stock(using cube)
Knob of butter

Method
Melt the butter in a sauce pot
Fry off the bacon pieces for 1 min
Add in the mushroom and onion
Continue cooking for a further 3 mins
Mix in the breadcrumbs and nuts to form a stuffing
Allow to cool
Slit the chicken breasts along the top to form pocket
Fill the pocket with stuffing
Place on a roasting tray
Brush with oil and season
Place into a preheated oven 175c
Cook for 45 mins
Remove from tray and drain off excess oil
Add chicken stock to tray
Whisk the stock in the tray
Pour stock into sauce pot
Bring to boil and reduce by half
Pour over chicken before serving

Pork Holstein

This is a variation of the classical veal Holstein dish, I replaced the scallop of veal with pork fillet flattened out and breadcrumbed.
The veal comes from the Holstein bull calf that it how got its name.
Ask your butcher to trim and flatten the pork fillet or you can trim the fillet, cut into equal sized portions, cut lengthways nearly all the way through, place between 2 sheets of cling film and flatten out with rolling pin to form scallops

Ingredients,
4 Thin escallops of pork
4 Eggs
16 Fillets of anchovys
100g Capers
100g Butter
Flour for dusting
1Beaten egg with 4 tablespoons of milk
Breadcrumbs
Salt/ Pepper
Method.
Season the escallops
Dust with flour,pass through egg,coat with breadcrumbs
Heat some oil on a pan
Place the escallops on to a pan 2 at a time
When golden brown turnover and cook on the other side
Remove from pan and keep warm
Fry the eggs to the required taste
Place the onto the centre of the escallops
Place 4 anchovys around the egg
Melt the butter on a pan
Add in the capers and allow fry for 1 min
Spread over the escallops
Serve with boiled potatoes

Pan Fried Cod served on a Seafood Chowder

I have had this dish in The Tribeca Grill in New York a couple of years ago and since then I have cooked several times, it has become one of my favourites.
I make a quick chowder using the pieces of seafood that are available in most fish shops, I add a few prawns to the chowder just before serving. You can use the frozen seafood mix that is available, it is added when you are cooking the basic soup.
I make a creamy chowder with no herbs, they take away the flavour of the cod.



Ingredients
4 x 200g Fillets of cod
750Ml Fish stock(using cube)
250Ml Cream
400g Diced fish pieces
100g Frozen prawns
1Medium sized diced carrots
1Medium sized diced onion
1Diced stick of celery
2 medium sized diced potatoes
50g Margarine
50g Flour
Salt /Pepper

Method.
Melt the margarine in a sauce pot
Add in all the diced vegetables
Cook for 3/4mins
Add in the flour and form a roux(a paste)
Slowly pour in the fish stock while stirring
Bring to the boil while stirring
Allow to simmer for 10 mins to cook the flour
Add in the fish
Continue cooking for a further 4 mins
Pour in the cream and mix through
Keep warm
Dry the fillets of cod with kitchen paper
Season and dust with flour
Place on a hot pan flesh side down
When golden brown turn over
Reduce heat and continue cooking for 8 mins
Carefully ladle the chowder on to a soup plate
Keeping fish and vegetables in the centre
Place the fried fish on top and serve

Steak Diane with Grain Mustard

2weeks ago I did a peppered steak,I had some requests to do a similar steak without the peppers. Steak Diane is like that without the peppers. In my recipe
I include grain mustard instead of Dijon, I am also including brandy you change it to whiskey or you leave out if you wish. Again I am using the Kepak strip loin
e9 for 4 steaks, when you get them remove from pack and dry with kitchen paper

Ingredients
4 x 150g Strip loin steaks
1Tablespoon grain mustard
1Tablespoon Worcestershire sauce (lea Perrin )
450Ml cream
25g Butter
Salt / Pepper
Method.
Cook 2 at a time
Heat some oil on a pan
Add a little butter
Dry steak with kitchen paper
Season and place on pan
Seal very well on face side
Turn over and cook to the required taste
Remove from pan and keep warm
Drain off any execs s oil from pan
Add brandy to pan if using
Pour in Worcestershire sauce and cream
Mix in the grain mustard
Bring to the boil
Reduce to required consistency
Serve with boiled potatoes tossed in butter with chopped green
Of spring onion

Slow Cooked Lamb Stew with herb Dumplings

This time of year we should be eating summer dishes, because of the wet and windy weather we are eating Autumn dishes. Today's dish is slow cooked lamb dish with lots of vegetables. It is being served with herb dumplings instead of potatoes. When you prepare the basic dumpling mix instead of herbs, grain or English mustard can be added or if you are making a pork casserole you can add diced apple to the mix.
It is a good time of year for the cheaper cuts of lamb, it is still fairly young and does not take that long to cook.



Ingredients
750g Diced neck or shoulder of lamb
1 Diced stick of celery
250g large diced carrot
1 Medium sized diced onion
1Tin of chopped tomatoes
1 1/2Lt Beef stock using cube
200g Flour
Salt /Pepper
4 Small whole onions for garnish
Method
Season the lamb and dust with flour
Fry off in a hot pan until brown
Or seal in a hot oven
Sweat off the celery,onion and carrot
Add in the chopped tomatoes
Pour in the stock
Bring to the boil and simmer for 1 hour
Add in the whole onions and continue cooking for 15 mins
Add in the shaped dumplings, cover with lid
Continue cooking for 30 mins
Check consistency and seasoning and serve

Dumplings
Ingredients
1 Cup of self raising flour
1/2 cup suet (atora)
200Ml milk
Salt /Pepper
Tablespoon chopped mixed herbs of your choice
Method
Place all the dry ingredients into a bowl
Pour in the milk
Mix to a smooth paste
Shape into ball size of your choice
Place into stew and allow to cook