You can never please fussy eaters, but at least I tried... Cod with Black Olives and Tomatoes

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I so lurrrrvvvvvee fish. But, chez Lola and Finn, I am the only one who does. It means that fish is usually only cooked as a special treat for me if Phill is working away. It's a little thing that says, "Yes, you are without the person who keeps you on the straight and narrow, but here is some sea bream to make you feel a little better about it all. Open some wine, it'll all be cool." 

 

But sometimes you need to dispense with a situation in which means that you please everyone but yourself, and make clear to all those doubters the fact that fish is good for you, and judicious choices of fish based on sustainability, coupled with some pretty damn fine ingredients are all you need to create something simple and delicious. That was the line I used to convince the fishyphobes around me with varying degrees of success. Lola and Finn were willing participants and Phill, well, if he didn't like it, he would probably make himself cheese on toast.

 

The simplicity of this dish, which I adapted from my little 'GoodFood 101 Mediterranean Dishes' is ideal for a weeknight where it seems that everything is going on around you like a vortex. Brownies, football, kids' homework, dirty PE kits, those year 8 books that it looks as though I won't get round to marking AGAIN can all be happening whilst this wonderful dish is created by just basically assembling it and leaving it a little while. The rest of your life might be a complete shambles but at least dinner is quite good.

 

The verdict? Well, Lola and Finn actually ate quite a bit of this, and whilst it might not rival the mighty chicken nugget in culinary awesomeness, there weren't as many moans as I anticipated. Phill? Well after dissecting it all with the meticulousness of a brain surgeon, because he was on the hunt for the inevitable bone which he ALWAYS finds, he ate some of it but the old adage is seemingly true: You can't please all the people all of the time. But don't let him put you off; his sandwich filling of choice when I first met him was peanut butter and cheese. It is possible that I am not dealing with a gourmand here...

 

Fish with Black Olives and Tomatoes, adapted from 'GoodFood 101 Mediterranean Dishes or from here

 

Serves Lola, Finn, Mum and Dad and 1 other

 

Ingredients:

 

175g black olives in oil, stones removed

1 large onion, roughly chopped

1/2 red chilli, deseeded, or 1/4 tsp chilli powder (optional - I used a half a red chilli)

1 tbsp. tomato puree

1/2 tsp dried oregano

400g can chopped tomatoes (Buy the best chopped tomatoes you can - I buy the San Manzano ones or chopped cherry tomatoes if you can get them).

4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz (I used cod)

chopped parsley

lemon wedges

 

 

Method:

 

Preheat the oven to fan 180C/conventional 200C/gas 6.

 

 

 

Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.

 

 

 

Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Check the seasoning once again. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over. To accompany this, I roasted some small potatoes in olive oil and seasoning.

A meal in quick time without horse meat! Quick Chicken Casserole

 

 

No horse meat here. Whilst horse meat is perfectly edible it might be nice if you had a choice as to whether you want to eat it or not. However, I can't say I am surprised that ready meals aren't all what they seem. Last time where I was in the position where I had to have one, it tasted cack. Frankly. I'd rather have a sandwich.

 

But it's quick isn't it? Five minutes (if that) and ding, dinner's ready. Now, I know this doesn't taste five minutes - more like thirty - but once everything is in the pot you can spend a little time doing other stuff - kid stuff if you're me - and then, dinner's ready. And you know what's in it, because you cooked it. Who knew?

 

Also, I am not sure that ready meals are really that cheap. I've seen people paying a significant amount to buy enough of them to feed a family. Now, I haven't done the maths but I reckon if I did, then this would probably come in for less than what you would pay for something that requires you to pierce the film lid. Richer in pocket, richer in diet. Brilliant.

 

This is a BBC GoodFood recipe, slightly tweaked. The result was a meal that was satisfying and creamy and the addition of some crusty bread to mop up the creamy chickeny tarragony juices was a pretty great idea. If you are not in touch with your inner Francophile, or else your kids think it tastes weird and aniseedy, leave it out and check for seasoning.

 

Quick Chicken Casserole, adapted from BBC GoodFood

 

Serves Lola, Finn, Mum and Dad, generously

 

My adaptions in red

 

Ingredients:

 

4 large or 6 small skinless chicken thigh fillets (I bought chicken thighs and spent about five minutes skinning and de-boning them)

3 shallots, quartered (I used a large onion)

1 carrot, sliced

8 new potatoes or salad potatoes, skin left on and halved or quartered if large

500ml chicken stock , fresh, cube or concentrate

1 cupful peas

1 tin of cannellini beans, drained

a small bunch of tarragon, chopped (Shoot me down - I used Barts' chopped tarragon which is jarred in olive oil which was being sold off for 42p in the supermarket)

1 tbsp half-fat crème fraîche (optional) (I used a tbsp of cream)

Salt and freshly ground black pepper

 

Method:

 

 

 

Put the chicken thighs, shallots, carrot, potatoes, some seasoning and the stock in a wide casserole and bring to a simmer. (Actually, I browned the chicken in a little olive oil before I added the rest of the ingredients. I am not keen on anaemic looking meat).

 

 

 

Cover and cook for 15 minutes, then add the peas, cannellini beans and tarragon and cook for a further 10 minutes or until the potatoes are tender.

 

Stir in the cream if you like and taste or seasoning.

 

 

 

Serve in massive bowls with some crusty bread.

 

Ok, healthy eating starts here. Teriyaki Turkey meatballs

 

 

There have been many false dawns and this might be another. What I should probably say is that this is the start of my filling the fridge full of fresher, healthier stuff as I whittle my way through the gallon of cream and dozens of eggs and so on that was in the fridge post the Christmas binge. I had this idea that I would be making some nice desserts etc. to go with the meat laden feasts of Christmas time, but the fact is, I couldn't see past the cheese board (I can never see past the cheese board. I put this down to my mum eating a pound of cheese A DAY when she was carrying me. I am, in fact, made of cheese. I am a slave to Stilton, corrupted by Camembert, distracted by...

er... Dairylea...)

 

So, anyway, before I got waylaid by my love of cheese, I was talking about trying to be more healthy and wholesome after the Christmas splurge and this recipe is a nice place to start. I know it says turkey but don't let that put you off. Enough time has passed since you used up the last of that leftover turkey and this tastes soooo good! The original recipe (which is from BBC GoodFood magazine - a rich vein of inspiration at the moment) calls for the blitzing of chicken breast but I had turkey mince in the freezer, in my mind a far superior (and cheaper) alternative.

 

And here's a thing. The recipe recommends you serve these delicious meatballs on a bed of spring greens and basmati rice. And I did, despite the very likely Lola and Finn revolt over the inclusion of green stuff. Anyway, after discovering that spring greens and rice on the same fork actually taste quite nice, I encouraged Lola and Finn to try it this way. They did, and they agreed. See, I knew it was possible!

 

Teriyaki Turkey Meatballs, adapted from Teriyaki Chicken Meatballs in BBC GoodFood magazine, January 2013 edition

 

My adaptations in red

 

Serves Lola, Finn, Mum and Dad

 

Ingredients:

 

2 shallots

1 carrot, cut into chunks (I used two)

handful of coriander

500g boneless, skinless chicken breasts or thighs, cut into chunks (I used 500g turkey mince)

zest and juice 1 lemon

a little oil

200g basmati rice

200g spring greens, chopped

100ml mirin

3 tbsp soy sauce

3 tbsp caster sugar

 

Method:

 

Heat oven to 200C/180C fan/gas 6.

 

 

 

Pulse the shallots, coriander and carrot in a food processor until finely chopped. Add the turkey, lemon zest and some seasoning, and pulse again until mixed.

 

 

 

Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment (I just oiled mine!) and bake for 10 mins until browned and cooked through.

 

Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.

 

 

 

Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy.

 

 

 

Remove from the heat, add the meatballs to the pan and roll them around in the sauce.

 

Slightly blurred - getting used to a new camera!

 

 

Divide the rice and greens between plates or bowls and spoon the meatballs over.

Winter warmer - Cumin spiced chicken with Tomatoes

 

 

Well, here we are, 2013 and whilst there might be a frisson of excitement as we make plans about how this is the year where we eat less, work harder, take more exercise, take risks, live life to the full, yadda, yadda, yadda, the shining light of optimism is not matched by the weather. Today has been like living in a room where the walls are made of rain and cloud, and it has seemed as though it has barely got light, the day being merely a lighter shade of dark than the long night that surrounds it.

 

Still, as Nigella said when she was talking about cinnamon rolls, winter does have its compensations - mostly culinary - and this is one of them. If you are not curried out from turkey leftovers (this Christmas I bought only what I felt we needed, meaning that I have had not needed to force feed the clan a seemingly endless supply of cold meat sandwiches and 'pies',) then this might be the meal for you. Robust enough to blow the winter blues away with a hint of spice, but light enough to seem as though you might actually be doing yourself some good by eating it. After all, your body is a temple right now, isn't it?

 

I try not to make consecutive recipes from the same source, as I like to mix it up a little, but this recipe is also from those clever people at BBC GoodFood. A couple of years ago I bought 'GoodFood 101 Best Ever Curries' and this is one of many superbly simple recipes to spice up your life. I did adjust the amount of chicken I used as we like more of a wet curry here and I knew this sauce with its coriander and tomato would be delish. I also seasoned with plenty of black pepper and a spritz of lemon juice once the sauce had reduced down to give the sauce a sour kick. That tastes better than it sounds, trust me. And of course, you can always control the heat with the amount of chilli powder you put in. I stuck to the recommended 1/2 teaspoon and it produced a pleasing and mild warmth rather than a searing, taste bud destroying heat.

 

I served this simply with plain basmati rice. Very nice it was too!

 

Cumin spiced chicken with tomatoes, adapted from GoodFood 101 Best Ever Curries

 

Serves Lola, Finn, Mum and Dad

 

My adaptations in red.

 

Ingredients:

 

4 tsp cumin seeds (I only had 2 tsp left, so I used a heaped tsp of ground cumin instead)

3 tsp vegetable oil

2 onions, diced

700g/1lb 9oz skinless chicken thighs (I used 600g)

3 garlic cloves chopped

1 tsp coriander stalks

1/2 finger length knob of ginger, cut into thin sticks

400g chopped tomatoes

1/4 tsp ground turmeric

1/2 tsp chilli powder, or to taste

2 tsp garam masala

3 tbsp chopped fresh coriander, plus extra to garnish

juice of 1/2 lemon

seasoning, to taste.

 

Method:

 

 

 

Dry roast 2 teaspoons of the cumin seeds until fragrant. Set aside.

 

 

 

Heat the oil in a frying pan and add the remaining cumin seeds and cook until they begin to crackle, then add the diced onion. I improvised here by firstly putting my chopped onions in, closely followed by the heaped teaspoon of cumin.

 

 

 

Fry the onions until soft, then add the chicken to seal, cooking for about five minutes.

 

 

 

Then add the garlic, ginger and coriander stalks and cook for about 3 to 4 minutes, taking care not to burn the garlic.

 

 

 

Stir in the tomatoes, the turmeric, the chilli powder, two tablespoons of the coriander leaves, plus a teaspoon of salt.

 

 

 

Cover and simmer for about 40- 45 minutes until the chicken is cooked through and tender and  the sauce has thickened. If the sauce hasn't thickened then remove the lid and boil rapidly to reduce the sauce to the desired consistency.

 

 

 

Meanwhile, coarsely grind the roasted cumin seeds (I used a mortar and pestle).

 

Taste for seasoning. You will probably have to add a little more salt. If you like, add a few grinds of black pepper and stir in some lemon juice to give the sauce some zing.

 

 

 

Serve with rice and a sprinkling of the roasted cumin seeds...and more coriander sprinkled over, if you like.

 

 

A twist on my personal Christmas treat - Poached and Smoked Salmon Pâté with Bagel Toasts

 

 

 

My little foodie Christmas present to me is smoked salmon, cream cheese with lashings of black pepper on a toasted bagel. I never eat it at any other time, only Christmas, and as such has retained its special quality because of the infrequency with which I eat it. However, this Christmas out of necessity I put a twist on my plans by making it into a paté to share with family for a Christmas buffet. What's more, I had all the ingredients, save the dill, so I didn't have to spend any more time than really necessary in the supermarket doing the 'Christmas shop' which every year is a real low point; I can think of better things to be doing than fighting with my fellow (wo)man over the last tube of Pringles, etc...

 

This recipe is from the January 2013 issue of Good Food. I very rarely buy any cooking magazines as I know it is a slippery slope to ultimately having a room full of them, but I had a coupon, so I allowed myself this indulgence. Thank goodness for the website which means I can have the recipes without the storage problem!

 

My adaptions for this were few. I decided to cook the salmon not by poaching but by wrapping the fillets loosely in foil with some seasoning and a couple of slices of lemon. In addition, when mixing the cream cheese and salmon together I seasoned, adding plenty of black pepper, as I love it so much with salmon and cream cheese. This is a personal thing. I also squeezed the juice from the lemons that I roasted into the mixture as I like the tang of acidity along with the rich oiliness of the salmon. Yum.

 

Poached and Smoked Salmon Pâté with Bagel Toasts from BBC GoodFood

 

Ingredients (to fill a small (650g) loaf tin):

 

olive oil for greasing and brushing

small bunch dill , chopped, a few fronds left whole

2 x 120g packs smoked salmon trimmings

2 x 170g packs steamed or poached salmon fillets, flaked into chunks

2 x 200g tubs light cream cheese

4 spring onions, finely chopped

salt and freshly ground pepper

1 lemon (see my adaptation above)

pack 10 mini bagels, split

 

Method:

 

 

 

Prepare the salmon fillets by either poaching or steaming them, or else, roast in foil with seasoning and lemon, as I did.

 

 

 

Grease and line a loaf or terrine tin (about 650g) with cling film - if you only have a standard 900g tin it will still be fine, just a bit flatter. Arrange the whole dill fronds and a few nice slivers of the smoked salmon on the bottom (this will be the top of the terrine so you want it to look quite neat).

 

 

 

 

In a food processor, pulse half the cooked salmon fillets, half the remaining smoked salmon trimmings and the cream cheese with some seasoning. Don't overmix as you want it to have a bit of texture.

 

 

 

 Fold in half the dill, all the spring onions and the rest of the poached and smoked salmon so that you have some nice flakes of fish running through the pâté. Scrape into the tin, smooth the surface and chill for at least 2 hrs or up to 2 days in advance. (I made mine the day before I served it).

 

 

To serve, heat oven to 200C/180C fan/ gas 6. Arrange the bagel halves in a single layer on a baking tray and brush each one with some oil. Sprinkle on a little of the dill and some sea salt, then bake for about 10-12 mins, until crisp and light golden. (If the oven is full, these can be done earlier and served at room temp.)

 

 

 

Turn the terrine tin upside down and use the cling film to remove it. Unwrap and serve on a platter with the bagel toasts.