Tuesday 29 April 2014

Homemade Salmon Fish Fingers with a Light Mayo Tartar Sauce

I have made these fish fingers before and decided to revamp the recipe a bit with a new photo and enthusiasm. I made these with salmon but you could use any type of fish. I'd like to stress that the reason I like making these isn't just because I like to make everything home-made, but more because I can't stand the thought of how vile leftover fish bits reformed into a perfect little square or rectangle can be. Sure there is some fish fingers that are decent, but if you can cut out some processed items you might be better off. We all know that things made at home just taste better. Sometimes people stray from making things at home because it sounds too difficult or they can't be bothered. This dish from start to finish was 40 minutes tops! Of course I'm a massive multi-tasker and completely organized so I bet that shaved five minutes off the time but it was totally worth it, and I am totally excited that my old recipe was just as good as I thought it would be! This serves two, as I always cook for two but can be easily doubled or trippled. Salmon Fish Fingers

200g boneless skinless salmon
100g breadcrumbs
50g flour
20g finely grated parmesan cheese
2 egg whites
Salt and Pepper
parsley and dill (optional)

To Start:
Preheat oven to 200C.
Get three bowls/plates out.
Salmon Fish FingersOne with flour, salt, pepper and herbs.
One with breadcrumbs, herbs and parmesan.
One with egg whites, beaten until lightly fluffy.

To Finish:
Cut the salmon into 8-10 1in strips.
Coat a few at a time in the flour, then into the egg, then into the breadcrumbs and place on a lined baking tray.
Continue until you've used all of your fish.
Bake for 30 minutes or until golden brown.

For The Light Tartar:
3 tbsp. Lighter than Light Mayo
squeeze of lemon juice
1 tbsp. capers
1 tbsp. chopped gerkins

Mix together, seasoning to taste and voila!

Friday 25 April 2014

Caramelized Red Onion and Mature Cheddar Portobello Mushroom Quiches

I was thinking the other day that I don’t particularly love mushrooms, even though I generally use them quite a lot. I tend to try to think of other ways to use ingredients I don’t particularly like. I got a tip from a few websites and read no further, I decided to just try on my own. I’m not particularly brilliant with quiche either. But I decided to give it a go. They came out absolutely amazing! So yummy, and for me a great way to use a Portobello! If you give this a try I guarantee you that you can come up with something fantastic and imaginative with the ingredients. I decided to go for a simple vegetarian cheddar and onion, but the possibilities are endless! I can even vouch that these are extremely healthy and low fat and low carb. I don’t generally cut out carbs but when it’s this good why not? This is for 2 people and could be easily easily doubled, and perfect for lunch, or a impressive brunch!
Mushroom Quiches

3-4 large portobello mushrooms
2 eggs
½ c. milk
1 red onion
50g frozen spinach thawed (optional)
30g grated mature cheddar
Salt and pepper to taste
1 tsp. sunflower oil

For the Accompanying Salad:
2 salad tomatoes
½ cucumber
Handful mint and coriander
Red wine vinegar

To start:
mushroom gills removedPreheat oven to 180C
Heat a pan with the oil.
Dice your red onion finely and add it to the oil stirring frequently and remove from heat when caramelized.
Begin to clean out the mushrooms, remove stem and use a spoon to scrape out the gills, until you have nice little ‘bowls’.
mushroom gills removed layered with spinach and red onion
To Finish:
Mix the eggs and milk with salt and pepper until frothy.
Place spinach, the caramelized onion and a bit of cheese on the bottom of each mushroom.
Top with the egg mixture. (This can be tricky as some mushrooms are split and might have spillage, take care to lean them up against something so it doesn’t leak out).
Place in a hot oven for about 30-45 minutes depending on your oven.

For the Salad:
Slice the onion very thinly and soak in a few dashes of red wine vinegar.
In a separate bowl combined cubed cucumber and tomatoes, and salt liberally.
Chop the herbs, and then combine all of the ingredients and it is ready to eat.

This recipe was brought to you by the onion challenge at The Spicy Pear , and Citrus Spice UK

Monday 7 April 2014

Yogurt and Mustard Marinated Pork Tenderloin

Pork tenderloin is one of those things that some are often scared of cooking. I have been scared before I won’t lie. I’ve overcooked countless tenderloins, even though I own a digital meat thermometer. I decided I would try again and give another approach. I have always taken inspiration from Indian cooking and this case is no different. The technique of marinating the meat in yogurt I’m really familiar with because I often spatchcock chickens and marinade it in yogurt frequently just like tandoori. It always comes out completely succulent and delicious. This was no different with the pork tenderloin and it’s one of my favourite recipes now. It’s versatile and you can mix it up with the spices and try new things. Hope you try it!
aromatic spiced yogurt mustard marinated pork tenderloin
Crusted with aromatic spices for extra flavour!

Ingredients for the Spice Mix and Marinade:
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. mustard seeds
1 tsp. pink peppercorns
1 c. bread crumbs
½ c. fat free yogurt
Sea salt
2 tbsp. Maille Dijon mustard
1 pork tenderloin 400g

To Start:
coriander,fennel,mustard,cumin,pink peppercorn spice blend.In a mortar and pestle mix all of the whole spices with a few pinches of salt and grind it up until you have a chunky blend.
In another bowl mix the yogurt and mustard.
Take your pork out of the package and pat dry with a kitchen towel and roll in the yogurt and mustard; return it to the fridge for about 15 minutes.

To Finish:
Preheat your oven to 220C
Mix your crushed seeds with bread crumbs and lay flat on a round plate. (If you want to make your own see below)
When your oven has preheated take the loin out and scrape a little excess yogurt, mustard off.
Roll your tenderloin in the breadcrumb spice mixture.
Place on a baking tray and bake for 10 minutes and then turn the temperature down to 175 for a further 30 minutes.

*Cooking times will vary for the size of your pork.
*If you haven’t got your own bread crumbs prepare them by blending in a food process 2 slices of bread, and a few leaves of rosemary.

Thursday 3 April 2014

Skillet Salsa Eggs

I was going to call this Mexican eggs, but it ended up being almost exactly like huevos Rancheros, but not enough to be called huevos rancheros. So salsa eggs it is! This is more or less something I remember from my childhood. I don’t know where this dish comes from in my mind, but it’s a simple pleasure that strikes a very familiar chord with me. I don’t remember eating a lot of bacon growing up, except at some certain friends’ houses. My mom did always fry up some fresh tomatoes with chillies and put it along with eggs, and perhaps this is where it came from. Either way, in all practicality, it’s a hell of a way to have a hearty Sunday breakfast to cure any heavy night out previous. With its simple ingredients, all you need is a tortilla to sop up the goodness. Enjoy! This recipe is for two people, the tomato sauce can handle a couple more pieces of bacon and two more eggs before you crowd the pan too much!
Salsa eggs and bacon in one skillet!
Salsa, eggs, and bacon all in one pan!

4 unsmoked bacon rashers ( you can use smoked )
4 eggs
1 tin of chopped tomatoes
½ green pepper
1 chilli
1 small onion
1-2 cloves garlic
2 pinches cumin
Coriander and cheese for garnish
Half can of water
Large sauté pan with a lid (non-stick preferably)
Oil if you’re not using non-stick

To Start:
Get a large sauté pan hot.
Dice the green pepper, onion, chilli and garlic.
Add the bacon to the pan and crispen up, about 1 minute.
Next add the green pepper onion chilli and garlic, stir frequently.
When the vegetables become fragrant add the tinned tomatoes and half a can of water.
Bring to a rapid boil and simmer for about 5 minutes.

To Finish:
When the veggies are soft, season with salt and pepper and cumin.
Make a little hole for the eggs by pushing aside the sauce.
Drop four eggs in the pan and turn the heat down to low and cover.
The eggs should be wobbly at the top and white.
All you need to do is top it with some queso fresco, or feta for those who can’t get it, and some coriander (cilantro).