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.

 

Crumbed Lamb leg


Lamb leg in crumbs

Lamb leg in crumbs

Sunday lunch for 8

Ingredients:

  • 2.5kg lamb

  • 335g Cherry tomatoes
  • 400g radish
  • 500g parsnips
  • 600g sweede
  • 1 big onion
  • 100g leek
  • 70g black pepper croutons
  • 5 garlic cloves
  • Olive oil
  • Salt & Pepper
  • 2 beef stock cubes
  • 400g tinned tomato

Directions:

The Lamb: Remove the wrapping from the leg, wash it and, lay it on a

Blended condiments

Blended condiments

large tray, make 2 or 3 deep cut on the meat. Now season it with salt & pepper and leave it to the side.

In a mixer, with a very small amount of water, blend the leek, half the onion, garlic and 1 stock cube. Blend until it forms a smooth paste.

Now massage this mix on the lamb on all sides including in the deep cuts, leaving a small amount of the blended mix aside.DSC04429

Grind the bread croutons and mix it to the left over leek mix then, cover the lamb leg with the crouton paste, then drizzle with olive oil. then place in the oven for 4 hours at 200C… We want the lamb to be falling off the bone.

The Vegetables: Now that the lamb is in the oven, prepare the rest of vegetables. Peel the parsnips and cut them. The radishes can be cooked with their skin. Just cut their tops and bottoms bits. Peel the sweede and cut them in small pieces as this vegetable can be take the longer time to cook.

Now place all the prepared vegetables including the cherry tomatoes in a recipient and season with salt, pepper, the rest of onion (quartered), crush the last stock cube, and retrieve some of the juices coming out of the lamb and drizzle over the vegetables. Toss to mixDSC04435

In the last hour and half of the lamb roasting, place the vegetables in the oven. First, place the sweede pieces in the oven for 30 minutes, after that, add the rest of vegetables so they will be ready at the same time as the lamb. Cover the vegetables with foil so, they will soften steaming rather than roast using the heat of the oven for an hour at 200C.

The gravy: Once the lamb is cooked, remove from the tray and leave it aside to rest. Collate all the residues left by the lamb from the oven tray and put them in a sauce pan to make some gravy for the meal.

So, place the residues in the sauce pan, with 2 table spoons of oil and 400g tinned tomato. Season with salt & pepper. Leave to simmer for 10 minutes at medium heat, then stir and taste. What we are looking for is for the juice from the tomato to reduce, but not to dry out. If there is still too much liquid, just leave the pan on the stove, uncovered for another 5 minutes. Don’t forget to stir.

Serving suggestion

Serving suggestion – Yum

Looks like a long process, but once the lamb is in the oven, everything is quick.

Enjoy.

Exotic vegan stew


DSC01365Ingredients:
• 400grs of yam
• 200grs of yellow sweet potato
• 100grs of coco

All the above are widely used in East Asia, south America, Caribbean and Africa. These root vegetables mainly full vitamin B12.
Though heavy in starch, they are actually really good for you. I cannot list all the goodness in them here, but feel free to google them or visit http://www.nutrition-and-you.com/nutrition-search.html?cx=partner-pub-7558401511251821%3A7apsya-4nns&cof=FORID%3A10&ie=ISO-8859-1&q=yam&sa=Search
The other ingredients you will need are:
• Palm oil 3 table spoons
• 3 medium red tomatoesDSC01368
• 100grs soya meat balls
• 1 small red onion
• 50grs leek
• 50grs parsley
• 5 cloves of garlic
• 2 vegetable stock cube.
• Few twigs of fresh thyme

Prep:
*Start by rinsing, preparing and blending the following: half the onion, leek, parsley, garlic and all the tomato. Set aside.
*Boil 200ml of salted water and pour over the dried soya meat balls to rehydrate. Leave it for 15 minutes and squeeze out the water. Set aside.
*Peel the yam, coco, and sweet potato, rinse and set aside in a container covering the content with water from the tap. Covering them with fresh water will prevent them from darkening in the same way the avocado or aubergine does.
*Melt the two stock cubes in 700 ml of boiling water. Set aside.

DSC01380

Yup that is a hot hot pepper

Cooking the stew:
In a deep pan, heat 3 table spoons of palm oil and add finely chopped red onion with the thyme.
Once the onion is browned, add the soya meatballs and brown for 5 minutes so they can absorb the onion and thyme. Now add in the blended ingredients, stir and cover the pot for about 10 minutes, then stir again and the liquid from the ingredient dries. Add salt and black pepper.
Now drain and add the root vegetables and the whole chilli pepper. Mix well and pour in the 700ml of stock. Cover the pot and let it simmer for 40 minutes, checking that the water doesn’t run out completely.
The hardest to cook amongst the 3 roots vegetables is the coco. So, when the yam and the sweet potatoes are starting to loosen up and the starch is making up part of the soup, check that the coco is well cooked and falling parts. If it is the case, then your stew is ready. Taste and adjust the seasoning. Dish this might be hot… better serve it with a glass of very cold water… lol.

Better have this for lunch and not dinner as it quite calorific.
Voilà!

This dish is so full of goodness. The colour will mainly come from the palm oil which contains vitamin B6, Carotene and Q10.
All three of the roots used here contain folic acid, vitamin B and C. They are a worthy replacement for the humble potato along with cassava. I highly recommend the use of these vegetables if you suffer from anaemia as I do.
Hope you’ll try it.

See you soon!