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 with curry spices & fish, it ticked all the boxes as far as his taste buds…
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 makes me want to serve it an with equally vivid side dish, so I teamed…
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 I have never, ever eaten and which I’m happy to report was absolutely delicious. It’s an extremely…
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 do with Wolf Fish, was duly told, ‘You’ll work it out.’ So I did. Much…
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. They work really well, although they aren’t quite as pretty as whole prawns with the…
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 risotto all evening. The sauce can also be cooked ahead, leaving you with very little…
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 afraid you’re reading the wrong page: move on. And better still, they’re prepare ahead and…
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 used in each recipe, which is always handy. The lovely chaps at Ashton’s Fishmongers in Cardiff…
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 the day before and stored in cold water in the fridge. The fondants can either…
ON THE MENU TONIGHT: Fresh Oysters; Braised Pork Cheeks with Celeriac Mash & Creamed Cabbage; Apple Charlotte with Creme Fraiche…
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 of sweets, I get my fix from star anise and fennel. And what better way…
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 than to serve up a special little Dinner a Deux? And what a dinner it…
