Indian Spiced Salmon with Basmati Rice and Peas

This is a delicious way to cook salmon as the spices lift the salmon fillet into something special.
It is also really easy and quick to prepare.

600g salmon fillets( skin removed)         1 inch piece fresh ginger ( grated)
1 garlic clove ( crushed)                                1 cinnamon stick
½ teaspoon turmeric                                      3 whole cloves
1 teaspoon chilli flakes                                   salt and pepper
1 large onion -chopped                             1 can chopped tomatoes
½ teaspoon black mustard seeds              juice of 1 lime to taste
½ teaspoon ground coriander                    fresh chopped coriander
½ teaspoon ground cumin                          1 green chilli,chopped

Cut the salmon into 2 inch pieces and place in a bowl with the garlic, chilli
flakes, turmeric and a pinch of salt. Stir cover and chill for 2 hours. ( you can
leave it for less time if you are short of time).

Warm the oil in a sauté pan. Add the onions and cook for 5 minutes.
Add the spices, chilli and salt and cook for 5 minutes.

Add the tin of tomatoes, lime juice and 200ml of water and simmer gently
for about 15 minutes until the sauce thickens.

 Place the marinated salmon in the pan of sauce, cover with a lid and simmer for 5
minutes until the sauce is thick and salmon is cooked through.
Sprinkle with the coriander and serve with some steamed basmati rice through which

you have stirred some cooked peas.

Greek Style Baked Fish

Serves 6

6 white fish fillets e.g haddock, cod
freshly squeezed juice of a lemon
Salt and pepper
2 large onions – chopped
3 garlic cloves – finely chopped
2 bay leaves
1 sprig fresh rosemary
8 fl oz/250ml white wine
1 teaspoon cayenne pepper
1 tin chopped tomatoes
4 oz/100g black olives
3-4 tablespoons olive oil

Sprinkle the fish with lemon juice and a little salt. Set aside for 15 minutes.

Drain the fish from its marinade and place in a wide shallow pan. Add the onions, garlic, herbs and wine. Sprinkle with the cayenne pepper. Add the tinned tomatoes and olives and drizzle with the olive oil. Cover with foil and bake in a hot oven gas 6/200◦ C for about half an hour until the fish is cooked through.

Remove the foil and allow to cook for 10 minutes to brown the top

Serve with steamed rice or new potatoes and  some green vegetables.

Spaghetti with Crab

Spaghetti with Crab

As seen in Marlborough Town and Country Magazine

This is my go to recipe when I have to make something quick for the family. It is one of those dishes that are so quick and easy to prepare that it can be made in the same time as it would take you to order a takeaway and wait for it to be delivered.

It is also the sort of dish which can be made from your store cupboard as long as you keep the main ingredients to hand so you don’t even have to go shopping. It is a great standby dish, it tastes amazing and is a little bit more interesting than your average pasta dish.

I make this dish using squid ink spaghetti but that is not to everyone’s taste.  I have also made it with plain spaghetti and it is equally delicious.

Ingredients

1 tablespoon of olive oil
2 cloves garlic finely chopped
60ml/2floz white wine
small pinch of dried chilli flakes
1 x 600ml/ 1 pint jar of passata
2 x170g/ 7oz cans of crab meat
500g/1lb, 2oz squid ink or plain sphaghetti
basil leaves to serve.

Firstly put on a large pan of water on to boil for the pasta.

Heat the olive oil in a shallow frying pan and cook the garlic until fragrant but not coloured.
Add the white wine and chilli flakes and cook for a few minutes.
Add the passata and allow to warm through.

While that is warming and the water for the pasta has boiled add your pasta to the pan and cook for about 10 -12 minutes until cooked but still has a little “bite” in the middle of the pasta.

While the pasta is cooking,  drain the crab meat and add to the tomato sauce. Allow to warm through over a low heat.

When the pasta is cooked drain in a colander and return the pasta to the pan.

Stir  the crab sauce into the pasta and sprinkle with basil leaves to serve