Smoked oysters salad


Lettuce gem, oysters, tomato

Lettuce gem, oysters, tomato

Oyster salad for 4.

Ingredients:

  • Smoked oysters – 1 tin
  • 2 Garlic & Herbs Naan breads
  • 3 tomatoes
  • Lime, Salt (both optional)
  • Garlic & Herbs Naan bread x2

Method:

  • Remove the Naans form the package and place in the oven to heat up. Follow the instructions on the package.

    Smoked oysters

    Smoked oysters

  • Rinse and quarter the tomatoes.
  • Separate the lettuce gems and wash the leaves one by one as they can be very very sandy. Roughly cut the bigger leaves by hand in 2 or 3. Place them in a colander to release the extra water.
  • Open the smoked oysters.
  • Now that all is ready, in a big bowl, combine the lettuce, tomato and oysters (without the liquid from the tin).
  • The oysters are slightly salty, but you might have to add a very little pinch of salt and pepper to it. Drizzle the oil from the smoked oysters on the salad and also the juice of a half lemon. The lemon is optional. The salad doesn’t really need it.
  • Plate and serve.
Serving suggestion with warmed up Naan bread

Serving suggestion with warmed up Naan bread

Another way to make the oyster starter can be found on a post published previously here.

Enjoy

Blinis & Caviar


Yum! Blinis & Caviar

Yum! Blinis & Caviar

Serves 4

Hey guys, been a long time. So I am kicking off this new series in style. It looks like the summer is about to leave us so, what more than a small treat to wave goodbye (maybe see you soon) to the London summer.

Orange White and green

Orange, White and Green. Delightful

I wasn’t looking for it when I purchase it in Waitrose. It was affordable and I was looking for a treat. So, here it is. Simple, Moorish, VERY VERY rich Blinis & Caviar for 4 under £10 from Waitrose.

Ingredients:

  • 16 blinis
  • 50g Elsinore Salmon Caviar
  • 100g French Crème fraiche
  • 2 onion leaves (grown on my balcony) you can use spring onions from the shop

Method:

Simple: Open the packets and copy the photo. Layer as follows using a teaspoon:

Only 50g just the right amount

Only 50g just the right amount

Generously spread crème fraiche on the blinis, then add ¼ to ½ a teaspoon of caviar on top. Sprinkle spring onion on it to break up the fishiness. Enjoy in 2 to 4 very slow mouthfuls.

Please note this caviar is very salty, so, be more generous with the cream as it counters the saltiness often the caviar.

Just layer, no fuss

Just layers, no fuss

Do not eat more that 4 or you will be sick. This is a very rich treat. Drink something fizzy or acidic with it.

Seat down. Enjoy!

See you next week. x

Nutter Scallops salad – Luxury!


Scrunk scallops, but SWEEEET!

Shrunk scallops, but SWEEEET!

Ideal for a light dinner or brunch for 2

Ingredients:

  • 150g beansproutsFoodnutter scallops salad
  • 100g beetroots
  • 60g macadamia – crushed
  • 20g red onion cut in wedges
  • 150 Peruvian scallops (Waitrose)
  • 60g watercress
  • 1 sprig of thyme

For the vinaigrette:

  • 2 tablespoons ketchup
  • 3 table spoons olive oil
  • 2 spoons malt vinegar
  • 5 tablespoons whole milk
  • Salt + pepper
  • 1 garlic clove

Method:

Remove the beansprouts from the package and put them in a heatproof bowl. Using the kettle, boil some water (about 500ml) and pour over them for literally 2 minutes. Drain with a sieve and rinse immediately with cold water. Set aside.

Clean and cut the beetroots and onion in wedges, set aside. Remove and rinse the watercress leaves.

Wash the scallops, dust with salt & pepper and also thyme.

caramelised scallops and onion

caramelised scallops and onion

caramelised scallops and onion

Mix the vinaigrette by adding all the elements in a jar with a lid. Shake vigorously taste and adjust seasoning.

In a frying pan with 2 tablespoons of olive oil, brown the scallops and the onions for 4 minutes, 2 minutes on each side. The scallops are supposed to be cooked only 1 minute on each side, but by leaving them in longer, they release a caramel like sweet substance. “The caramel” will also add to the sweetness of the red onion wedges while it browns. The result will be a sweet salad with warm scallops and onions without added sugar.

Assembling the salad

Assembling the salad

Now in a big bowl, combine the beansprouts, watercress, macadamia, onion and scallops. Toss and plate up then, drizzle the vinaigrette just before serving. This is such a sweet crunchy and slightly peppery from the still almost raw red onion… this salad is a festival in the mouth with 3 different types of crunchiness (onion, watercress and sprouts, then the frank crunch from the macadamia!) and 3 types of sweetness (scallops sweetness, beetroots and ketchup). I certainly enjoyed it! Can you tell I love my greens?

Enjoy this with a glass or 2 of wine followed by dessert.

See you next time!

Sweet scallops salad - Served

Sweet scallops salad – Served

Roast Cherry tomatoes


Multi coloured cherries

Multi coloured cherries

I was walking minding my own business then I ended up at the fruit and veg’s market…

Saw a beautiful bowl of mixed coloured cherry tomatoes… I couldn’t resist though I had yet no idea about what I was going to do with them.

Since I had already planned my week’s food, the tomatoes could be spoilt by the time I got round to doing something with them so, I just seasoned and roasted them to make a conserve.

The roasted tomatoes will later be used as accompaniment for some dishes, meats salads or sandwiches.

So, here we go!

 Ingredients:

Roast tomatoes ingredients

Roast tomatoes ingredients

  • 1kg tomatoes
  • 100g white onion quartered
  • 50g garlic cut
  • 1 teaspoon black pepper
  • 1 tea spoon oregano
  • 1 scallion
  • 3 Maggi cubes crushed
  • 100ml olive oil

Mix all in the oven tray and place in the oven at 200C for 1hour 30 minutes…

Ready to roasy

Ready to roasy

Don’t forget to check from time to time to avoid it burning. No need to add water as the tomatoes will produce the necessary liquid during the roasting.

Check out the next post to see how I’ve used it with my milk poached fish. These tomatoes can also be used on toast, meat and to add flavour to a salad without vinaigrette.

Suitable for vegans.

Bon appetite!

Once it is done, leave to cool down, then, spoon into a jar and use as needed. This will keep in the fridge for 3 weeks. Enjoy!

Cherries ready for use

Cherries ready for use

Avocado & Artichoke heart salad


DSC04786 1For 2 (ideal as a lunch)

Ingredients:

  • 4 parboiled small potatoes
  • 2 medium tomatoes
  • A handful of artichoke
  • 1 avocado hass
  • Leftover roast chicken (Exclude for vegans)
  • 2 small garlic
  • Salt & black pepper

Method?

Just watch the pictures speak! Am sure you won’t eat the avocado with it skin.

DSC04776NutterNutterNutter

Go Create! No rules

Go Create! No rules

Note: The artichoke can be found in the same section as olive and sundried tomato in olive oil. This salad does not require a vinaigrette. As you can just drizzle the flavoured oil from the Artichokes jar with a squeeze of lemon.

This salad is to die for!!!

Bon appetit!

Bonne Annee 2015!!!


So, 2015 is HERE! Whoop! Whoop!

We have officially started the New Year and one of my many resolutions is to do better at posting new recipes on this blog!

But before you “tut tut”, I’d like to inform you that my life has been for the past 6 months very interrupted, by families visiting from France, the release & PR of a book and a Half marathon…

The second half of 2014 was a logistical nightmare and that doesn’t include a full time job which demands regular travelling and few medical problems… A part from that, I have loved loved 2014 and can’t wait to see what 2015 has up its sleeve… in 11 months, I will 40 and very very very much look forward to it!

To wet your appetite on what is cooking in the next few weeks, check out these pictures and tell me what you see!

Bonne année 2015 and check you out later x

The Nutter In Chief

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Purple Broccoli and Cod salad


Purple Broccoli and Poppy cod

Purple Broccoli and Poppy cod

Ingredients for 4 portions

  • 250g broccoli

    Ingredients for the salad

    Ingredients for the salad

  • 100g courgette
  • 1 shallot – finely diced
  • 1 lemon – cut in 4
  • 3 gherkins- cut in small pieces
  • Sundried tomatoes 2 – diced
  • 250g Cod steak
  • ½ red pepper – cut in small pieces
  • ½ green pepper – cut in small pieces
  • ½ yellow pepper – cut in small pieces
  • 1 Lettuce gem – cut in small pieces
  • 2 fresh tomatoes – each cut in eight pieces
  • Salt
  • Pepper
  • 25g poppy seeds
  • Olive oil

Method:

Wash and cut the courgette, gherkins, sundried tomato, tomato, lettuce, sweet peppers and place all of them in a large salad bowl.

Prepare the broccoli and fish as directed below.

Florets of broccoli

Florets of broccoli

Broccoli: if you buy 250g of broccoli, once floretted you might only obtain 100 to 150 g at the end. Do not throw way the stalks as you can use them on a soup the next day. Once the broccoli are floretted, put 200ml of water to boil with a bit of salt, then throw in the florets and immerse to blanch for literally 3 minutes. Then pour in a sieve and rise with really cold water to stop the softening of the vegetable. Set aside.

Cod steak: Rinse the fish and cut it in as many pieces as the number of portions you would like to serve.

Cod ready for the frying pan

Cod ready for the frying pan

Season the fish with salt and pepper, then, roll into poppy seeds. Heat 2 tablespoons of oil and fry the fish 2 minutes on each side. Also place the cut shallot in the frying pan with the fish to flavour it further.

Quarter the lemon.

Once the blanched broccoli are cool down add to the other vegetables in salad bowl, drizzle with some oil from the sundried tomato jar, one or 2 pinches of salt, toss so that there is sundried tomato and gherkin are well spread.

Serve the salad topped with the still warm fish and a quarter of lemon. There is no need for vinaigrette as the tanginess of the sundried tomato, gherkin and lemon will play that role.

Yum

Yum

Enjoy!

These kind of salads can be very filling, but if you absolutely need to add to it, use some pitta bread or garlic bread… and a glass of something rose or white.

Serve as suggested

Serve as suggested

Ideal for mid-afternoon light lunches.

Bon appetit.