Chorizo, New Potato & Haddock one-pot

It’s not very often I do a proper fish dish, normally its shell fish, but this one called out to me! And ignore the name of the post; I actually used Coley, as any white fish is suitable

Serves 2 – Ready in 30 minutes, including prep.

Ingredients

·         1 tbsp extra virgin olive oil, plus extra to serve.

·         50g chorizo peeled and thinly sliced.

·         450g salad or new potatoes, sliced.

·         4 tbsp dry sherry, or white wine (or just water)

·         2 skinless thick fillets of white fish (I used coley, but haddock or cod etc can be used)

·         Large handful cherry tomatoes, halves

·         20g bunch parsley, chopped.

·         Crusty bread, to serve.

Now for the How To:

·         Heat a large lidded frying pan and add the oil. Tip in the chorizo and fry for 2 minutes until it starts to release its oils.

·         Tip in the potatoes and season.

·         Splash over 3 tbsp of the sherry and cover the pan tightly. Leave to cook for 10 – 15 minutes, move them around half way through cooking.

·         Season the fish well.

·         Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan and lay the fish on top.

·         Splash over 1 tbsp sherry, put the lid on again and leave to cook for 5 minutes, or until the fish has turned white and flaky when prodded in the middle.

·         Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil.

·         Serve with crust bread. 

I was rather surprised with this dish, I was worried that it was going to be dry and a bit plain, but the tomatoes broke down while cooking, and created a brilliant sauce, and the fish was so tasty and delicate it was amazing. I just used water instead of sherry or wine, simply because I don’t like sherry and I'm not a big wine drinker, and so seems pointless buying a bottle of wine, just to use 4 tbsp.

It’s definitely tasty and worth trying, I promise you it will not go wrong! it’s your fish and chips just a lot healthier, 534 calories per serving!

Next up is chicken biryani!

Bye for Now! x

Lamb Steaks with a spiced tomato sauce

The main reason why I wanted to try this recipe is because I’ve never really cooked much lamb before doing my recipes, and whenever I did have lamb, it was pretty much just roasted, so I wanted the chance to make something different with the lamb.

This may not have been the recipe I was looking for thought...

Serves 2 – Ready in 20 minutes

Ingredients:

·         2 tsp Cumin Seeds

·         1 tsp Coriander Seeds

·         1 Garlic Clove, Finely Chopped,

·         Olive oil

·         4 lamb leg steaks

·         400g tin chopped tomatoes

·         A small handful coriander, chopped

·         Brown basmati rice, cooked to serve.

Now for the How To:

·         Gently crush the cumin and coriander seeds in a pestle and mortar.

·         Fry the crushed spices and garlic in 1 tbsp oil for a minute or two, and then add the lamb and brown on both sides.

·         Add the tomatoes and simmer gently for 8 – 10 minutes.

·         Stir the coriander through the tomato sauce and serve with brown basmati rice. 

Even though the dish calls for coriander, it really isn’t for me, but I heard that most people that don’t like the herb, they can at least stand the seeds etc. Turns out not me, I didn’t have a pestle and mortar and so I used a rolling pin and a cup to crush the seeds, but with every mouthful all I could taste was the coriander and it completely ruined the dish for me.

The lamb by itself was very tasty as long as it didn’t have any sauce on it, I'm sure everyone else would like it, my dad thought it was very tasty, but for me, it was just a step too far with the coriander!

I must stay away from recipes involving coriander, at least then I may actually enjoy them!

What is the one type of food, or drink that you have to stay away from? Something you can’t stand regardless of the form it comes in?

Next recipe is Chorizo, New Potato & Haddock!

Bye for Now! x

Lamb Steaks with a spiced tomato sauce

The main reason why I wanted to try this recipe is because I’ve never really cooked much lamb before doing my recipes, and whenever I did have lamb, it was pretty much just roasted, so I wanted the chance to make something different with the lamb.

This may not have been the recipe I was looking for thought...

Serves 2 – Ready in 20 minutes

Ingredients:

·         2 tsp Cumin Seeds

·         1 tsp Coriander Seeds

·         1 Garlic Clove, Finely Chopped,

·         Olive oil

·         4 lamb leg steaks

·         400g tin chopped tomatoes

·         A small handful coriander, chopped

·         Brown basmati rice, cooked to serve.

Now for the How To:

·         Gently crush the cumin and coriander seeds in a pestle and mortar.

·         Fry the crushed spices and garlic in 1 tbsp oil for a minute or two, and then add the lamb and brown on both sides.

·         Add the tomatoes and simmer gently for 8 – 10 minutes.

·         Stir the coriander through the tomato sauce and serve with brown basmati rice.

Even though the dish calls for coriander, it really isn’t for me, but I heard that most people that don’t like the herb, they can at least stand the seeds etc. Turns out not me, I didn’t have a pestle and mortar and so I used a rolling pin and a cup to crush the seeds, but with every mouthful all I could taste was the coriander and it completely ruined the dish for me.

The lamb by itself was very tasty as long as it didn’t have any sauce on it, I'm sure everyone else would like it, my dad thought it was very tasty, but for me, it was just a step too far with the coriander!

I must stay away from recipes involving coriander, at least then I may actually enjoy them!

What is the one type of food, or drink that you have to stay away from? Something you can’t stand regardless of the form it comes in?

Next recipe is Chorizo, New Potato & Haddock!

Bye for Now! x