This week’s Fish on Friday meal was a resounding success: according to AlphaMale it was the best Dinner à Deux ever. This is possibly because cauliflower is one of his favourite vegetables but also, when it was combined…
Pan-fried Red Snapper
Red Snapper is one of my new favourite fish. Apart from the gorgeous colour of it (I like my food nice & bright), it is really easy to pan fry and the skin comes up really crispy. The colour…
Pan Fried Turbot with Asparagus Sauce
This asparagus sauce is my favourite accompaniment to fish. It is delicately flavoured with fresh tarragon and works really well with pretty much any white fish. Today’s treat from Ashton’s was that most highly prized fish – Turbot – which…
Dinner a Deux: Sear-Roasted Wolf Fish with Honey Glazed Fennel
Wolf Fish. Yes, I know, I’d never heard of it either until the other week. As part of my Fish On Friday project, I was presented with Wolf Fish fillets by Ashtons and, on enquiring what one was supposed to…
Dinner a Deux: Garlic Prawns
These are wonderfully Spanish – rich in garlic and sherry flavours – and easy peasy and quick to cook too. I use frozen raw king prawns which I get from Ashtons and keep in the freezer for curries and suchlike.…
Pan Fried Black Bream with Roasted Tomato Risotto
This is utterly fabulous and nowhere near as complicated as you think. The risotto is partly cooked, cooled and finished off at the last moment, which is perfect if you have guests – nobody wants to be standing stirring…
Dinner à Deux: Hot Chocolate Fondants
What’s not to like? A combination of slightly crisp chocolate exterior and an oozy chocolate centre, all served with a blob of crème fraiche and a dusting of cocoa. Chocolate heaven. Unless you don’t like chocolate, and then I’m…
Dinner à Deux: Pan fried hake with clams & asparagus
I had a new cook book for Christmas : Rick Stein Fish & Shellfish, and this is my first attempt at recreating anything from it. It’s a great book- lots of advice on preparing fish, plus alternatives for the fish…
Dinner a Deux 8
ON THE MENU TONIGHT: Individual Tomato & Mozarella Tartlets; Oven Baked Hake with Winter Vegetable Ratatouille & Beurre Blanc; Hot Chocolate Fondants The tartlets can be made ahead and refrigerated until cooking is required; the ratatouille can also be prepared…
Dinner a deux 7
ON THE MENU TONIGHT: Fresh Oysters; Braised Pork Cheeks with Celeriac Mash & Creamed Cabbage; Apple Charlotte with Creme Fraiche
Dinner a Deux 6
ON THE MENU TONIGHT: Pan-Fried Scallops with Crunchy Apple Salad; Slow-Roasted Pork Belly with Fennel; Vanilla Cheesecake with Berry Compote I’ve always loved strong flavours: aniseed balls and liquorice featured heavily in my childhood sweet habits. Now I’ve grown out…
Dinner a Deux 5
ON THE MENU TONIGHT: Beetroot Tarte Tatin with Rocket and Watercress Salad; Seared Salmon with Honey-Glazed Fennel; Hot Chocolate Fondant. Valentine’s Day: traditionally the day for all things lovey-dovey. What better way to show AlphaMale how much I love him…