Samphire is everywhere at the moment. I had it with fish at three different restaurants last week and I can’t get enough if it. So when I was getting my fish from the Waitrose fish counter at the weekend, I was very happy to see a pack of the delicious green edible plant sat next to the fish. I chose two filets of lemon sole and grabbed a pack and a lemon to go with it.
I was very looking forward to my Monday evening dinner but was left slightly disappointed with the samphire. I followed the cooking instructions on the pack but the stalks were quite hard and a small amount was inedible. Only a very small amount though so the meal was not ruined. I can’t expect cooking with a new ingredient to be perfect first time, so as with most things, practice makes perfect!
2 skin on lemon sole fillets
1 garlic clove
1 red chilli
2 knobs of butter
4 tsp fresh or or frozen parsley
Salt and black pepper to season
Juice of half a lemon
1. Make the parsley, garlic and chilli butter by placing into a food processor and blitzing until smooth. Set aside in the fridge until ready to use.
2. Preheat a pan on a medium heat for the fish – season the skin of the fish with salt and black pepper.
5. Melt a knob of butter in another pan and place the samphire in to wilt. Cook on a medium heat for 4 minutes, or until soft. You still want a little bit of a crunch.
6. As soon as the samphire is in the pan, place the fish skin side down into the other hot pan and season with black pepper. Cook for around three minutes, add the parsley butter and a squeeze of lemon and flip the fish over to cook on the flesh side for 30 seconds.
7. Place the samphire on the plate and top with the fish.
8. Serve with buttered potatoes and seasonal veg – yum!
I have seen mussels popping up a lot recently and I suddenly realised that I have never cooked them before. I wanted to do something about it but my supermarket had ran out of fresh mussels by the time we arrived on Sunday afternoon (can’t blame them really) so we had to settle for already cooked mussels. To spice it up a bit and make it look prettier, we also bought a few New Zealand green lipped mussels.
This is such an easy dinner and absolutely delicious. It only takes a few minutes from start to finish.
Ingredients (serves 2)
100ml dry white wine (I used Orca Bay)
20ml single cream
4 tbsp olive oil
pinch of chilli flakes
1 clove garlic, finely chopped
2 tbsp curly leaf parsley
salt and pepper to season
squeeze of lemon
1. Boil the linguine in salted water
2. Meanwhile warm the wine and olive oil in a pan
3. Add the garlic to the wine and cook for about 5 minutes
4. Pour in the cream and stir well. You can use more cream if this doesn’t look like enough – you can have it as creamy as you like. Leave to simmer until the linguine is cooked
5. Drain the linguine and place back in the pan
6. Add the mussels, parsley, chilli flakes and some of the white wine sauce. You can add as much or as little as you like – I liked mine without too much. Leave on the heat for a few minutes so that the mussels have a chance to heat up
7. Season with salt and pepper, squeeze a bit of lemon and serve
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 washed spinach
1 Chilli, finely chopped
2 Garlic cloves, finely chopped
Juice of 1 lemon
Black Pepper and Salt to season
1. Place spinach in a frying pan, season with salt and pepper and wilt. Once soft, add chilli and garlic and fry for 2 minutes. Take off the heat
2. Preheat a large frying pan. Rub fish fillets with Olive Oil, Salt and Pepper
3. Add fish fillets to the pre-heated frying pan skin side down and cook until the fish becomes white rather than translucent
4. Steam Brocolli
5. When the fish fillets are nearly white, flip over for a further minute
6. Serve and enjoy!