Tag: Dinner a Deux

Creamy Sauteed Cabbage

    Cabbage can be boring but not if you cook it like this. It makes a really flavoursome accompaniment to grilled fish or meat. Ingredients (serves 4) olive oil 1 lge Savoy cabbbage, finely shredded 60g each of celeriac & carrot, finely diced 100g smoked bacon or pancetta, diced sea salt and black pepper…


Baked Almond Nectarines

    Quick, simple and delicious. This yummy dessert takes hardy any effort to construct and are ready to serve in 30 minutes. It’s great way to use up nectarines that are too hard to eat raw. Serve them warm with cream, ice cream, or cold with a dollop of Greek yoghurt. Ingredients (serves 4):…


Baked Hake with Sundried Tomato Tapenade

    This is one of my favourite ways to cook a thick piece of fish. In this instance Ashton’s supplied me with two pieces of hake shoulder – which is the thickest, meatiest part of the fish, and requires a fair amount of cooking in order to ensure it cooks right through. So that the…


John Dory with Spiced Cauliflower & Tomatoes

      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…


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 makes me want to serve it an with equally vivid side dish, so I teamed…


Amaretti Semifreddo

This just has to be the world’s easiest dessert. It consists of four ingredients and takes minutes to make, plus a few hours in the freezer. It keeps for a week frozen but I defy you to make it last that long!  It is simply a soft, creamy ice-cream that is served partially melted. Sadly it…


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 I have never, ever eaten and which I’m happy to report was absolutely delicious. It’s an extremely…


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 do with Wolf Fish, was duly told, ‘You’ll work it out.’ So I did. Much…


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. They work really well, although they aren’t quite as pretty as whole prawns with the…


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 risotto all evening. The sauce can also be cooked ahead, leaving you with very little…


I am a #MorrisonsMum

    ‘Would you like to write a blog for us?’ asked BritMums.  ‘It will involve going shopping at Morrisons,’ they said. ‘All you have to do is tell everyone what it was like,’ they added. ‘Oh, and cook some of the produce and tell us how it tasted.’ they continued. ‘And share your recipes…


Dinner a deux 7

    ON THE MENU TONIGHT: Fresh Oysters; Braised Pork Cheeks with Celeriac Mash & Creamed Cabbage; Apple Charlotte with Creme Fraiche…