Fishy St Agur Wrap


Fish, Leek, Cheese, roll

Fish, Leek, Cheese, roll

Lunch For one, but can serve 2. What can I say? I was hungry!

  • 100g Pollock (fish)
  • 6-8 Cherry tomatoes on a vine
  • 50g St Agur cheese
  • 200g asparagus
  • 1 big leek
  • 2 Garlic cloves
  • Salt & Pepper
  • 25g butter
  • Tooth picks

Directions:

Break the asparagus at their tender points and just keep the tip sides. Rinse and set aside.

Remove 2 large the outer layers of the leek, rise, flatten and set aside.

Rinse the fish, dust with black pepper and leave aside too. No salt here as the cheese is sharp.

Using a garlic crusher, prepare the garlic then chop about 25g of so leek heart.

Don’t forget to wash the vine tomatoes and set aside too.

Now place one piece of fish flat on one of the leek leaves previously prepared, then, spread the cheese on top of the fish and roll both as on the picture. Hold the roll with tooth picks.

Repeat with the other piece of fish. Set aside.

Fish, Leek, Cheese, roll

Fish, Leek, Cheese, roll

Once all the prep is done, heat the butter in a large pan, then fry the rolled fish 2 minutes on each side, then do same for the top and bottom. All on high heat.

Once the fish is done reduce the heat and add the chopped leeks’ heart in the pan, stir fry for 1 minute, then, in goes the vine and asparagus. Dust the vegetables with salt and pepper, then stir for side to side then bottom to top as the start to release their waters. This should take 2 minutes. Use that juice to base the fish which is still cooking on the other side of the pan. Don’t forget to keep moving the later from time to time so it won’t burn.

Now, spread the vegetable in the pan and set the fish on top of them, then cover the pan for another 2 minutes still on medium heat.

You can fill your boot or share.

You can fill your boots or share.

That is it! Serve with a piece of baguette to soak up all that juice. I served mine with a Waitrose Grand Rustic bread. Enjoy!

Cinnamon bagel & Caramel sauce

This was the dessert: Shop bought cinnamon bagel with caramel sauce… Ideal for after hospital visits! T’was one of those days.

 

2/3 The tomato conserve – how I use mine


Smooth tomato conserve

Smooth tomato conserve

If you missed out on the recipe of my tomato conserve last week please click here.

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Toast and tomato spread

Fancy laying off butter for a while, use the  conserve as spread on a piece of toast for breakfast or snack.

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tomato canapé

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tomato canapé

Vegetarian Fresh tomato canapé:
All you need is rings of fresh tomato,  rocket leaves, wedges of mozzarella, smooth tomato conserve, and poppy seeds. Montage in that order.

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Aubergine and chicken roast

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Aubergine and chicken roast

Aubergine and chicken roast:
Preheat the oven at 180c.
Cut the aubergine steak length way in 2cm thickness. Spread the tomato conserve on top, add slices of yellow pepper, red onions, strips of precooked chicken, salt and pepper then drizzle with a spoon of olive oil. Top with Emmental cheese and place in the oven for 30 minutes.

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spinach & Ricotta tortellini with carrots and ham

Fresh spinach & Ricotta tortellini with carrots and ham– takes 5 minutes
Still using our smooth conserve.
In boiling water cook your fresh tortellini with chunks of fresh carrots for 3 minutes. Remove the pasta from the boiling water and in to a bowl. Chop fresh parsley and some ham. Add on to the pasta with a table spoon or two of the tomato conserve. Done!

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Baked Pollock & aubergine

Baked Pollock (fish) & aubergine:
Cut a thick steak of aubergine, dust with salt & pepper fresh garlic paste then drizzle with groundnut oil. Do the same for the fish and place both in the oven at the same time for 45 mins at 180c.
The aubergine will come out cooked but slightly chewy and the fish will be dry on the outside but moist inside.
Serve both with the chunky version of the conserve on the side.

Bon appétit!

Salmon en papillote


DSC01639The other day, my friend gave me two salmon steaks she didn’t fancy cooking.

I was having a lazy day and didn’t really want to cook; didn’t want to refreeze the fish ether.

So. I prep the salmon, placed individual piece separately in a large enough piece of foil.

In each parcel, I added 3 twigs of thyme, some slices of yellow peppers, 2 roughly cut spring onion leaves, 1 chopped garlic clove, a pinch of salt and a drizzle of pure olive oil.

Close individual parcel to look like a purse.

DSC01640In a pot, place a little dish face down in the bottom of the pot. And place your parcels on top of this plate in the pot. This way, the fish will cook only with the team and will not touch the water in the pot as it boils. (it is an I am sure an African trick).

In the same pan, I have also added some peeled swede to accompany my dish. this will also just cook with the steam coming from the bottom of the pot.

Leave to cook for 25 minutes. Keep an eye on your pot to make sure that you add water when it dries out. To add water, do not pour it directly on your parcels, but on the side of the pot. Watch out as a rush of steam come up from beneath the plate.

Salmon, Swede, carrot ready

Salmon, Swede, carrot ready

Once the 25minutes are over, open your parcels and delicately place the content of the parcel from the foil to the serving plate pour on the juice from the parcel and add some quilted Swedish bread to soak in all that juice … Waste not innit?

Enjoy!

The Nutter