Thai Ginger Seabass with Lime

Try this quick and easy Thai fish dish 

Takes 20 minutes to make, plus soaking

INGREDIENTS

• 15g dried mushrooms, such as shiitake or cep
• 40g cornflour, plus extra 1 tablespoon
• 1 tbsp Thai fish sauce
• 2 tbsp dark soy sauce
• 3 tbsp Billington's Light Muscovado Sugar
• 2 tbsp lime juice
• Sunflower oil, for deep frying
• 4 x 175-200g sea bass fillets, scaled and pin-boned
• 2 fat garlic cloves, thinly sliced
• 1 medium-hot red chili, deseeded and sliced
• 5cm piece of ginger, cut into fine matchsticks
• 6 spring onions, trimmed, halved and finely shredded
• Fresh coriander sprigs, to garnish

METHOD

How to make thai sea bass with mushrooms

1. Cover the mushrooms with 175ml hot water and soak for 20 minutes. Drain, reserving the water, and thinly slice the mushrooms. Mix the extra 1 tablespoon cornflour with 3 tablespoons of the reserved water. Put the rest of the water into a small pan with the fish sauce, soy, sugar and lime juice. Bring to a simmer, add the cornflour mixture and simmer for 1 minute until thickened and smooth. Keep on a low heat.

2. Pour 1cm of oil into a large, deep frying pan and heat to 190°C (if you don't have a thermometer, it will be ready when a cube of bread takes 30 seconds to turn golden). Sift the remaining cornflour onto a baking tray. Season the fish on both sides with a little salt, then coat in the cornflour and pat off the excess. When the oil is ready, add the sea bass fillets skin-side up and shallow-fry for 1 minute. Turn, fry for a further minute, then lift onto a baking tray lined with kitchen paper and keep warm in a low oven.

3. Heat 11/2 tablespoons of oil in a medium-sized frying pan or wok. Add the garlic and, as soon as it starts to turn golden, add the chilli and ginger and stir-fry for a further 30 seconds. Add the mushrooms and half the spring onions and stir-fry for 1 minute.

4. Lift the fish onto warmed plates and spoon over some of the sauce. Scatter with the fried mushrooms and spring onions and garnish with the remaining shredded spring onions and plenty of coriander sprigs. Serve with some plain steamed rice.

Chicken Feuilletes

This is good, homely, comfort food but, served in individual portions, it's elegant enough to serve at a supper party. It's also incredibly easy to make, especially if you use fresh or frozen bought puff pastry.

Ingredients
For the filling:
1 lb (450 g) boneless, skinless chicken thighs
1 oz (25 g) butter
1 small onion, finely chopped
6 rashers dry-cure streaky bacon, rind removed, cut into 1/4 inch (5 mm) strips
1 oz (25 g) flour
10 fl oz (275 ml) chicken stock
2 oz (50 g) chestnut mushrooms, finely sliced
2 fl oz (55 ml) creme fraiche or double cream
11/2 tablespoons finely chopped fresh parsley
salt and freshly milled black pepper
For the pastry:
9 oz (250 g) block of fresh or frozen and defrosted puff pastry
2 large egg yolks, beaten Method First of all, you need to trim the chicken into even-sized pieces - roughly 1/2 inch (1 cm) cubes. Then melt the butter in a medium, deep-sided frying pan and fry the chopped onion over a medium heat until it has turned pale gold - about 4 minutes. Then, using a draining spoon, remove it to a plate. Now turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes, until they are really crisp. After that, transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat. You'll need to do this in three batches, and each batch should take about 3-4 minutes to turn golden on all sides. Now return the onion and bacon and all the chicken to the frying pan. Then, using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices. After that, add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated. Then, as it comes to simmer, it will have thickened to a creamy sauce. At this stage, add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time. Then, finally, stir in the creme fraiche or cream and the parsley, taste to check the seasoning and then leave it aside until it is completely cooled. Chill in the fridge. All this can be done well ahead of time, but when you want to make the feuilletes, pre-heat the oven to gas mark 6, 400F (200C). Allow the pastry to come to room temperature - this will take about 10 minutes, then roll it out until it measures 16 x 16 inches (40 x 40 cm) and then trim it to give four 7 x 7 inch (18 x 18 cm) squares. Gather up the trimmings and reserve these until later. Now divide the cold filling among the four pieces of pastry, placing it in the centre. Next, brush the edges with the beaten egg yolk, pull up the opposite corners to meet in the centre so that what you have is in fact an envelope. Then pinch the seams together carefully, as you don't want them to burst open. Now make a small hole in the centre of each one to allow the steam to escape, then re-roll the pastry trimmings quite thinly and cut them into leaf shapes, making veins in the leaves with the back of a knife. Then arrange the leaves to decorate the parcels. You can make the feuilletes up to this stage well in advance and chill them. Either way, they will need to go on a greased baking sheet, then brush the whole lot thickly with beaten egg yolk and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown. All this needs is a lightly cooked green vegetable or a salad.

Summer salmon salad

A delicious dish that's perfect for the Summer season perfect alfresco 

Serves 4

Ingredients

• 800 g Jersey Royals, scrubbed clean
• sea salt
• freshly ground black pepper
• 200 ml natural yoghurt
• zest and juice of 1 lemon
• extra virgin olive oil
• ½ cucumber, peeled
• 1 small bunch fennel tops
• 1 small bunch fresh basil, leaves picked
• 400 g hot smoked salmon, 
  
  

  Method

  Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of salt and pepper and a lug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
  
  Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.
  
  Tip: Make sure you season the potatoes while they're still hot – they'll absorb more flavour.
   

Beef in beer - Tender & Tasty

Topped with thick slices of garlic and herb bread, this classic Flemish casserole is hearty and satisfying. It's an ideal dish for entertaining because it can be prepared ahead and the quantities can be increased to feed as many as you want. Serve with mashed potatoes with chopped watercress added, and steamed seasonal greens. With all casseroles remember all the good stuff is in the sauce/gravy. 

Ingredients

Serves : 4 

• 2 tbsp extra virgin olive oil
• 450 g (1 lb) lean braising steak, trimmed of fat and cut into 5 cm (2 in) cubes
• 1 large onion, cut into wedges
• 2 large carrots, about 340 g (12 oz) in total, thickly sliced on the diagonal
• 1 large parsnip, about 170 g (6 oz), cut into cubes
• 1 large garlic clove, crushed
• 300 ml (10 fl oz) stout
• 300 ml (10 fl oz) beef stock, preferably home-made
• 1 tsp dried mixed herbs
• 1 tbsp red wine vinegar

• Directions

  Prep:15min  ›  Cook:2hr45min  ›  Ready in:3hr 

  1. Preheat the oven to 180°C (350°F, gas mark 4). Heat 1 tbsp of the oil in a flameproof casserole, add the beef and cook over a moderately high heat for 4–5 minutes or until browned all over. Transfer the meat and its juices to a plate.
  2. Add the remaining 1 tbsp oil to the pan and reduce the heat to low, then add the onion, carrots, parsnip and garlic. Cook, stirring frequently, for 5 minutes. Return the beef and its juices to the pan together with the stout, stock, mixed herbs, vinegar, mustard and sugar. Stir well and bring to the boil. Cover the casserole and transfer to the oven. Cook for 2 hours or until the beef is tender.
  3. Meanwhile, cut the piece of bread into 8 thick slices. Mix together the garlic, parsley, thyme and oil and spoon evenly over one side of each slice of bread.
  4. Uncover the casserole and add salt and pepper to taste. Lay the slices of bread, oiled side up, in a circle around the top edge of the beef casserole, overlapping them slightly. Return the casserole to the oven to cook for 20–30 minutes or until the bread is golden and crisp. Serve hot.

  Another idea

  For beef in red wine, use 12 whole shallots or baby onions in place of the onion, carrots and parsnips, and a full-bodied red wine instead of the stout. Omit the vinegar, mustard and sugar and add 1 tbsp redcurrant jelly instead. At the end of step 2, stir in 225 g (8 oz) sliced mushrooms and 200 g (7 oz) vacuum-packed peeled chestnuts for the last 10 minutes of the cooking time. Serve with rice and stir-fried shredded cabbage.

• 1 tbsp wholegrain mustard
• 1 tsp dark soft brown sugar
• salt and pepper
• Garlic and herb bread topping
• a piece of campagne longue (traditional long French loaf), weighing about 225 g (8 oz)
• 1 large garlic clove, crushed
• 1 tbsp chopped parsley
• 1 tbsp chopped fresh thyme
• 3 tbsp extra virgin olive oil

Homemade chicken nachos

A tasty Snack great for these lovely summer evenings in the Garden enjoy with a Margarita or three!!

Ingredients

Serves 4

• plain corn tortilla chips
• 2 cooked chicken breasts , shredded into small pieces
• 6 spring onions , thinly sliced
• Red Leicester cheese, grated
• 1 small jar red or green sliced pickled jalapeño peppers
• small bunch coriander , leaves roughly chopped
• your choice of salsa , hot pepper sauce (like Chipolte Tabasco), crème fraîche, guacamole or extra jalapeños, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
2. To serve, sprinkle with the coriander and eat with your favourite accompaniments.

Haddock & spinach cheese melt

A low-fat, hearty fish supper that uses just five ingredients. Try serving with creamy mashed potatoes

5 ingredients, 5 minutes prep & 25 minutes to cook - easy!

Ingredients

Serves 2

• 7 oz baby spinach
• 3 oz low-fat soft cheese
• 2 x 140g/5oz pieces skinless haddock
• 1 large tomato , sliced
• 2 tbsp grated Parmesan

Method

1. Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
2. Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

Buttery chili prawns

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices - as a starter to share, light lunch or snack a great tasty dish 

Ingredients

Serves 2

• 1 oz butter
• 2 tbsp olive oil
• 3 garlic cloves , finely chopped
• 1 red chili , seeds left in and finely chopped
• 1/2 tsp sweet paprika
• 12-20 large raw king prawns with shells
• juice 1 lemon , plus a few slices for a finger bowl
• ½ x small bunch parsley , roughly chopped
• small loaf crusty bread , warmed to serve

Method

1. Melt the butter and oil together in a frying pan. Add the garlic, chili and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

We used sun dried tomato & Rosemary Ciabatta - delicious