All posts tagged: recipe

Roast tomato, buffalo mozzarella and puy lentil salad

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I had never cooked Puy Lentils until I made this salad. We have recently just moved into a new kitchen and the dried pulses now stand proud in kilner jars so that I can actually see them! The Puy Lentils sat neglected at the back of the cupboard in our old kitchen for so long – so I decided that it was time to put them to good use. I roasted a whole chicken, along with some potatoes and served it with this salad. I roasted the tomatoes first in balsamic glaze, extra virgin olive oil and Cornish Sea Salt. There was also enough left over the lunch the next day, which was a huge bonus! Ingredients – serves 4 as a main or 6 as a side 200g Puy Lentils 2 tbsp fresh dill, chopped 3 tbsp fresh chives, chopped 1 small red onion Glug of extra virgin olive oil 5 vine ripened tomatoes Drizzle of balsamic glaze Cornish Sea Salt 1 ball of good quality Buffalo Mozzarella A few sprigs of rosemary Glug …

Crayfish and Mushroom Risotto recipe

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I bought a tub of Crayfish tails when I was trying to do my 6 weeks without sugar. I was going to use them for a salad but after giving up (let’s face it I only lasted 6 days!), salads weren’t high on the agenda anymore. So I decided to cook a Crayfish and Mushroom Risotto. I didn’t have any fish stock in the store cupboard so I used Vegetable Stock instead but it was still absolutely delicious. Risotto is so easy to make, although you do have to keep stirring the pan so that it doesn’t stick but it’s a delicious treat. Ingredients (Serves 4) 20g butter 1 red onion, finely chopped 1 clove garlic, crushed handful chestnut mushrooms, chopped in half 250g 100ml dry white wine 1 pint vegetable stock (I used Bouillon) 225g cooked crayfish tails 2 tbsp double cream 2 tbsp freshly grated parmesan salt and freshly ground black pepper 2 tbsp flatleaf parsley, chopped Method 1. In a large frying pan, melt the butter and sauté the onion until translucent …

Beer battered Squid and Baby Octopus

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When we were wandering around Leederville in Perth, we stumbled upon a fantastic fishmonger called Kailis Bros. We stepped inside and saw a wide variety of fish on sale that had been caught that day. We bought a few Red Snapper to BBQ but the Squid and Baby Octopus caught my eye. We got enough for a starter for everyone and it was very cheap. When we got back to the flat, we set to deep frying it. Serve with Mayonaise and a wedge of Lemon and you have a easy and tasty starter. Ingredients 75g self-raising flour 100ml beer (we used Little Creatures Pale Ale) Squid and Octopus to serve 5 people for starter Salt and pepper Sunflower oil (for deep frying) Method 1. Heat the sunflower oil in a large pan 2. Sift the flour and a pinch of salt into a large bowl and whisk in the lager to make the batter. The consistency should be like very thick double cream 3. Season with salt and thickly coat Squid and Octopus with …

Pan Fried Sea Bass with Spinach and Tenderstem Broccoli

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Before I went on holiday, I was told that they key to solving a problem that I’ve had with my stomach for a couple of years was to cut out sugar for 6 weeks. What I didn’t realise was that this meant cutting out most carbs (except Brown Rice, Sourdough Bread and a few Pulses), all fruit, tea, coffee, alcohol – and the list goes on. Knowing that I was going to Australia, I decided to start the day I got back. I lasted 6 days without sugar and on the 7th day gave into a tripple chocolate chip cookie from Gails Bakery, oops. If I wasn’t such a sweet freak and I didn’t live and breath food, this could potentially have been a doddle – but I just can’t give up the things that I love. However, the recipe below does prove that you can still eat a delicious meal – it’s just the pudding afterwards that is the problem! Ingredients (serves 2) 2 Sea Bass fillets Pack of Tenderstem Broccoli Pack of ready …