Simple Oven Baked Sea Bass+ Boiled Lemon & Herb Rice

With this recipe you need even less tekkers it takes to make beans on toast, its basically bung it all in tin foil and fold it into a parcel and make it air tight.

Stuff you will need.

1 fish/ two breasts each (cleaned and scaled)
2 tablespoons paprika
4 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
half and red pepper and half a green pepper sliced thin
1 tablespoon Italian seasoning or 1 tablespoon fresh parsley leaves
Few sprigs of Rosemary
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
3 lemon wedges50ml white wine vinegar (optional) or 1/3 cup white wine (optional)
1 cup white rice
Few Knobs of butter

The Graft
-The first thing you need to do is boil two cups of water in the pan with the rice and add some salt and pepper,then when most of water has been absorbed add some of parsley and a squeeze of half a lemon. set aside

-Next is to pull a large piece of tin foil and and most of the ingredients and fold into air tight parcels and make sure not to squash the fish, this allows the fish to steam.add to preheated oven on 220 for 15-20 min.

-Serve with your choice of steamed veg..

Get involved

Chicken & Chorizo Lasagna

This next recipe is a great one to impress at a dinner party when you have friends over or cooking for your partner,chicken and chorizo are up there with the most tasty flavor combinations so i decided lets change a classic Italian dish (lasagna) into a more Spanish influenced plate of food. This recipe is not one to miss out on, give it a whirl and let me know what you think.

Ingredients

500g chicken thigh or breast sliced                       

100g chorizo diced
1 large onion very finely diced
2 celery stalks very finely diced
3 cloves garlic crushed
2 tins chopped tomatoes
150ml white wine
dried lasagna (approx 9 sheets)
1 tbs thyme chopped
1/2 tsp paprika
1 tsp sugar
50g Parmesan cheese grated

50g unsalted butter
50g plain flour
500ml milk
salt and pepper

watercress
cherry tomatoes
1/2 red onion finely sliced
1 tbs lemon juice
3 tbs olive oil
salt and pepper

Garlic bread

The graft

1. Cook the onion, celery and garlic in some oil for 5 mins until softened. Add the chorizo, chicken, thyme and paprika and continue cooking for 5 mins. Add the wine and tomatoes, then reduce the heat to a simmer and cook for 20 mins, add sugar and seasoning.

2. Meanwhile to make the bechamel sauce, melt the butter over a med heat, then whisk in the flour, pour in the milk and continue whisking until it comes to a boil, reduce heat and simmer for 15-20 mins, stirring occasionally, 

3. Assemble the lasagna in a greased oven dish by layering the chicken mixture, bechamel and pasta alternatively, finishing with the bechamel, add the grated Parmesan and cook in an oven set at 200c for 40 mins.

4. Serve with the watercress salad and some garlic bread.

Please if you cook leave me some feedback on what you think..

Crispy cod fish baps and fresh creamy mushy peas + homemade tartar sauce

Welcome back, it's been a while since I last updated this blog but I'm going to try to start getting back on track with a few recipes I have made over the past few months.

The first one is a small twist on a Jamie Oliver recipe I made for myself and Eva, even though Eva dislikes fish she loved this recipe. The secret ingredient on the mushy peas gives an amazing rich creaminess that tastes like restaurant standards. (You will need a food processor for this recipe)

Ingredients

4 soft wholemeal baps4 large (halved)
  8 small Fresh cod
1 pinch cayenne peppe
r½ a mug plain flour 
olive oi
l25 g Parmesan cheese
1 water cress
1 lemon
1 medium potato (secret ingredient)
500 g frozen peas½ 
bunch fresh mint
6 gherkins
1 tablespoon capers (optional)
1 little gem lettuce
250 g fat-free natural yogurt or mayo 
¼ a bunch fresh flat-leaf parsley
1 lemon

Start cooking Put the baps into the oven • Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil • On a sheet of grease proof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coatPour 2 tablespoons of oil into the frying pan and add the fish • Cook until golden, finely grating the Parmesan over the top when you flip it over • Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lidPut the gherkins, capers, lettuce and yogurt mayo into the processor • Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl • Drain the peas and potatoes, puree in the processor and season to taste • When the fish is perfect, get the baps out of the oven and serve with the peas, tartar sauce, pinches of cress and lemon wedges
enjoy