• Tag Archives potato
  • Chili Cod Fillets

    Sustainable fish…latest thing…actually it’s the tastiest thing. We got a lovely BIG piece of sustainable cod from Costco. Atlantic line caught no less. Now I can’t imagine that there’s a bunch of little men sitting with fishing poles catching cod one by one but I’m guessing it’s something ethically better than whatever the other way of catching cod is!

    Moving swiftly on….the other half is a bit picky when it comes to eating…but he’s way braver than he has been and much more willing to try things so I found a recipe for cod fillets that didn’t look too scary! Plus it’s quick and easy…two of my favorite words when it comes to cooking!

    2 cod fillets about 200g each
    1t chili powder
    1/2 mixed herbs
    1/2 teaspoon sea salt
    30g butter
    1/2t cumin
    1 lime…juiced

    Pre heat the oven to 200C. Get a pan….pop the cod into the pan. Mix together the chili powder, mixed herbs and salt. Dust the top with the spice mixture. pop in the oven for about 7 minutes…depends on the thickness of the filet….fish is done when it’s opaque. Meanwhile while the fish is cooking melt the butter in a small pan and add the cumin and lime. when the cod is cooked place onto a plate and drizzle with the butter mixture. Easy peasy lemon (lime really) squeezy! I had the pan in the oven already with some cherry tomatoes, sliced courgettes and par boiled baby new potatoes. I drizzled them in oil and seasoning and precooked them for about 20 minutes before popping the cod on to the tray. Enjoy…gotta love one tray/pan/pot meals!

    Chili Cod compressed

  • Stuffed Baked Potatoes

    Now after deciding I was going to cook steak for the crowd appearing at my son’s while I was on holiday, the next issue was what to cook as a side dish that was easy to prepare ahead of time and really yummy and filling! Voila! Stuffed baked potatoes came to mind. Me and my mini assistant were doing another batch of the Guinness brownies for her Daddy and some Ginger Molasses cookies for Mommy so the oven was going to be on anyway and it made sense to use it to our advantage!

    2014-05-21 16.39.51

    I judged it on one potato per person…1/2 for mini folk and light eaters as they are quite filling!

    So the ingredients are

    potatoes (as above)
    spring onions/green onions (depends on country)
    bacon bits/panchetta something small and tasty from the pig family 🙂
    sour cream/creme fraiche (depending on country)
    cheese…I used a medium cheddar but you could use sharp or mild or blue cheese or whatever cheese takes your fancy!

    Scrub potatoes, prick with a fork, wrap in foil and pop in the oven until soft in the middle. I used an oven at 180c and put them in for about an hour. The cooking time depends on the size of the spud and the heat of the oven. If you can stab it with a pointy knife and it goes in easily it’s ready. Take them out of the oven with oven mitts or asbestos hands unwrap them and pop them onto a cooling rack to cool. When cool cut them in half and scoop out the middles leaving about 1/2 cm of flesh around the edge or the skins will fall apart. Put the innards into a big bowl and either mash them with a potato masher or if you are posh like us…use a potato ricer. Add milk, butter and sour cream/creme fraiche and seasoning as though you are making mashed potatoes. When the potatoes are thoroughly mashed and are lovely and creamy, taste them and season appropriately. Then add as much or as little bacon, cheese and green onion as you’d like. Scoop this mixture into the shells and then sprinkle more cheese over the top. Pop them back into a 180c oven for about 20-25 minutes so that they are heated through and the cheese is bubbly and starting to brown! Never got a chance to take a photo of these when they were cooked as they vanished in a whirlwind of hands! Maybe next time!

  • Pork Apple and Fennel Casserole with Bubble and Squeak patties

    2014-03-29 18.40.44

    So I was having a Masterchef catch up and gave myself a savoury box to use up some bits we had in the fridge. Pork loin steaks, fennel, apple and pointed cabbage. So using my refined palate…insert laughter here….I decided to make a casserole/stew of sorts.

    2 pork loin steaks cut into cubes
    1 bulb of fennel cut into cubes
    1 large red apple cored and cut into cubes
    1 yellow onion…you could use a red onion but I didn’t have one
    1 pointed cabbage
    2 potatoes cubed
    25g butter
    2T olive oil
    1t dried sage
    1/2 t dried rosemary
    1/2 t dried thyme
    1/4 t dried tarragon

    Boil up the potatoes until soft. Shred the cabbage and season with salt and pepper cook in water until soft. When cooked put 2/3 of the cabbage and the drained potatoes into a food processor, season and whiz up into a rough paste. Leave to one side.

    Get a large fry pan and put the butter in to melt with the olive oil. Pop the fennel, onion and apple into the pan and cook until starting to soften. Then chuck in the cubes of pork and season with rosemary, thyme, sage, salt and pepper. When the pork is nearly cooked through toss the cooked cabbage in and then keep warm. Pork is safe to be slightly pink in the middle, and if you overcook it it is bloody awful…like chewing shoe leather!

    Heat up the pan with oil and make some patties from the potato/cabbage mix and pop them in the hot oil…about 3 minutes on each side. Serve with the tarragon and mustard hollandaise sauce.