- 2 salmon fillet steaks
- Handful of fine green beans, cut in half
- 12 cherry tomatoes
- 12 pitted Kalamata olives
- 1 tablespoon drained capers
- Small tin anchovie fillets
- 6-8 baby potatoes, cut in half
- Some torn basil
- Olive oil, salt, pepper and lemon juice
Use large oven tray. Sprinkle salmon fillets with lemon juice, salt and pepper and place at one end of the tray. Boil the green beans and potatoes for 6 minutes. Drain the beans and potatoes and add to a bowl with olives, tomatoes and basil. Toss the mixture with one tablespoonful of olive and place at other end of the tray. Place the anchovies over the vegetables. Roast in preheated oven at 190 fan for 10 minutes. Remove from oven, dish up salmon and stir vegetable and anchovy mix together and serve. I don’t always put in the potatoes unless I want a more substantial meal. And of course anchovies to taste, I use half a small tin, Karen uses the whole tin.
Ingredients for 2
16 Raw deveined prawns
1 Clove of garlic
1/2 Onion cut in wedges
1 Teaspoonful of fresh ginger, cut in strips
3 Tomatoes, medium coarsely chopped
One tablespoon of tomato ketchup.
Half teaspoonful Worcestershire sauce
One tablespoonful Sriracha hot chilli sauce
One tablespoonful Demerara sugar
Fresh coriander leaf to garnish
- Season prawns with a little salt
- Mix seasoning ingredients in small bowl and set aside.
- Heat a little oil in a wok. Saute onion, ginger and garlic over a medium heat for a minute. Add prawns and stir fry until they are half cooked. Add seasoning mix and continue to cook stirring constantly until sugar is melted. Add diced tomato. Reduce heat to low and cook for one minute.
- Garnish with coriander.
Serve with boiled rice
Or could add one pack of ready-to-wok noodles also works
This is a take on a number of very typical Portuguese dishes, such as Octopus Rice, White Beans and Shellfish, and Rice and Shellfish.
500 gm White Beans
1kg of Fresh Clams in Shells
600 gm Tinned Tomatoes
1 Onion Chopped
1 Pint of Chicken Stock
2 Cloves of Garlic Chopped
1 x Small Chorizo – Cubed
3 x Sprigs of Rosemary
1 x Handful of Coriander
1 x Teaspoon of Oregano Flowers
Fry off the garlic and onions and chorizo for a few minutes, add the tomatoes, and the herbs into the pot, add the chicken stock and season with salt andÂ pepper. Â Add the beans either rinsed from a jar or can or drained from soaking overnight. Stew for about 1.5 hours, then take out some beans and mash them up with a fork and add back to the pot. Â This will help to thicken the sauce. Â Also add a touch of Tomato puree/polpa if you think it necessary . Add clams when ready to serve and simmer gently for 10mins or until all shells appear to be open.
Ingredients for 6 people
4 chicken thighs, chopped into thumb size pieces
1 cup of double podded broad bean (i.e. skin them)
12 shelled large prawns
1 cup scallops, small or chopped large
Few slices of mild chorizo
1 sliced red bell pepper
1 sliced onion
2 sliced garlic cloves
1 cup of bomba, paella rice
2 cups of chicken stock
1 large pinch of saffron
2 tomatoes deseeded and chopped
2 tablespoonfuls of olive oil
1/2 glass of white wine
Heat oil in a large flat nonstick pan. Fry off the chicken and chorizo until browned and remove to plate. Add onions, pepper and garlic to pan to soften. Add the rice and stir into oil in the pan. Add back the chicken and chorizo then add the diced tomatoes, chicken stock with the saffron soaked in. `leave on a medium heat to bubble for 20 minutes. DO NOT STIR at any time after adding the rice to the pan. Add the scallops, prawns and broad beans and cover. Leave for another 10 minutes. Serve with wedges of lemon.
Ingredients for 2 people.
Half a cup of basmati rice pre-cooked.
One hard boiled egg, chopped.
Tablespoonful of chopped onion.
One smoked haddock cooked in microwave for 2 minutes.
Curry powder to taste, about a level teaspoonful.
Half a cup of frozen peas already thawed.
Two teaspoonfuls of vegetable oil and one of butter.
Heat oil and butter in non stick frying pan and cook onion until translucent. Add curry powder and stir in. Flake the fish and add with all other ingredients and heat through.
Our family favourite is to serve with mango chutney.