A Wee Pinch of Sugar

My Ideas, My inspirations, My food

Slow cooked spiced mutton shoulder with ginger and sweet potato

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The popularity of mutton has declined over the years and it’s certainly not obvious on any of the butcher shops I have visited in the West of Scotland. Certainly don’t expect to find it the supermarkets but it is easily available at farmers markets and from farm shops and suppliers. There are many reasons for the decline in popularity, including, intensive farming and lifestyle changes over the past 40 to 60 years. But, mutton is regaining it’s well deserved place on the countries dinner tables and to encourage this,  a mutton renaissance campaign was launched by HRH Prince of Wales in 2004.

Mutton, for those who don’t know, is meat from a sheep over the age of two years and just like beef is more flavoursome than veal, mutton has a more depth of flavour than spring lamb.

To encourage more people to cook with mutton, I recently teamed up with Soil Association Scotland and Denise Walton of Peelham Farm for a feature in the Daily Record newspaper.

DR PIECE

Peelham have been been running their organic farm at Fouldon in Berwickshire for over 25 years and rear free range, pasture grazed, pure bred Llyen and Llyen cross, on the upland coastal pastures. The mutton is dry aged for two weeks and has a unique slightly salty flavour and a succulent texture. Having cooked with mutton shoulder, I was struck by just how tender the meat was after slow cooking.

Succulent and flavoursome lamb shoulder.

Succulent and flavoursome lamb shoulder.

The usual cuts are available with mutton and Peelham stock the full range, including, leg, mince, chops and mutton bones, much sought after these days for broths and stocks. Being a lover of cheaper cuts for slow cooking, I chose mutton shoulder and it was ideal for this recipe.

Slow cooked spiced mutton shoulder with ginger and sweet potato. pic Iain Gillon

Slow cooked spiced mutton shoulder with ginger and sweet potato.
pic Iain Gillon

Slow cooked spiced mutton shoulder with ginger and sweet potato
Print Recipe
This slow cooked mutton is a great dish for sharing. Serve with rice, chapti's and raita in the middle of the table for everyone to help themselves.
Servings Prep Time
4 15 minutes
Cook Time
3 hours
Servings Prep Time
4 15 minutes
Cook Time
3 hours
Slow cooked spiced mutton shoulder with ginger and sweet potato
Print Recipe
This slow cooked mutton is a great dish for sharing. Serve with rice, chapti's and raita in the middle of the table for everyone to help themselves.
Servings Prep Time
4 15 minutes
Cook Time
3 hours
Servings Prep Time
4 15 minutes
Cook Time
3 hours
Ingredients
Servings:
Instructions
  1. Pre heat the oven to 150C/gas mark 2.
  2. Heat the oil in an oven proof casserole, add the onion and cook gently for 5 minutes until softened. Add the ginger and garlic and continue cooking for 2 minutes
  3. Add the spices and green chillies, mix well and cook for 1 minute.
  4. Add the diced mutton and brown on all sides, ensuring the meat is well coated with the spice mixture.
  5. Stir in the chopped tomatoes, stock and salt. Bring slowly to a simmer, cover with a tight fitting lid. Transfer to the oven and cook for 2 hours. Remove the dish from the oven, stir in the sweet potatoes and cook for a further 45 minutes to 1 hour, or until the mutton is tender and the sweet potato is cooked.
  6. Serve with rice, chapati's and raita.
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My thanks to Denise Walton at Peelham Farm for supplying the mutton for this recipe and Soil Association Scotland for assistance. All opinions expressed are my own.

La Mia Cucina, recipes from Italy’s favourite celebrity chef, Fabio Campoli

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It’s a nice change to find a cookery book with a collection of recipes that sets it apart from the others and a new book, La Mia Cucina, from Scottish Italian restaurant group, Tony Macaroni, does just that. With recipes designed by Italy’s most renowned top chef and epicurean, Fabio Campoli, the book includes 100 authentic recipes, along with helpful expert hints and tips. Buying a copy has the added bonus of helping one of Scotland’s top fundraising charities, Radio Clyde’s Cash for Kids. The proceeds from the first 5,000 books sold are being donated to this year’s appeal.

La Mia Cucina - 100 recipes from Italy's favourite celebrity chef

La Mia Cucina – 100 recipes from Italy’s favourite celebrity chef

Written with the home cook in mind, there are classic dishes for every occasion. There’s an authenticity about these recipes, a feeling of what might be served up in a traditional restaurant in Italy. You can experience a genuine taste of Italy without going to Italy. Chef Fabio Campoli’s journey through life has been shaped by his love of  food and he shares that love through the recipes in this book.

Divided into 6 sections, chose from starters, super sandwiches, starters, pasta, meat, fish & more, desserts, and find a collection of  basic recipes at the end of the book.  Basic’s  include all you need to make the Italian favourites, stocks, sauces, gnocchi, risotto, pasta and a selection of pastries. All of these link back to recipes in the various chapters.

Starters include black olive crackers with ham, sardines in onion batter with sweet and sour pine nuts and raisins.

The pasta recipes include spaghetti with marinated anchovies & fennel with breadcrumbs and olives, gnocchi with sausage, rocket sauce & crispy breadcrumbs and bucatini with pecorino, prawns and asparagus.

A mouthwatering range of meat recipes includes a delicious braised pork with fennel and prosecco. And if desserts are your thing, you wont be disappointed. Temptation includes, Chocolive pot pie, hazelnut cream on crispy waffles and delicious dark chocolate and hazelnut cake.

A few words from Fabio,  ‘ Gastronomic desire’ follows two connected but seperate paths, namely that of research and innovation that merge with that of history and tradition. I love to bring ancient dishes back to life, ad I am always looking for ways to excite people through a dish and it’s history. Gastronomic desires aside – but which I want to mention because they unite each one of us – there are those desires related to the nostalgia of a dish, the flavours of which is alive within us because it is linked to people, places, and adventures that have made a deep impression on our lives. It is exactly in this evocation of the hidden desires within my dinner guests that I find the inspiration to revive emotions in the kitchen that in reality never left’.

One copy to giveaway. Win a copy of La Mia Cucina – either follow A Wee Pinch of Sugar blog or RT and follow on Twitter @weepinchofsugar

 

Thanks to Tony Macaroni and Fabio Campoli for providing a copy of La Mia Cucina.

The sharper your Knife, the less you cry

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The sharper you knife, the less you cry

The sharper your knife, the less you cry. pic Cook School Scotland

The sharper your knife, the less you cry – so says the name of a book  by American cook and author Kathleen Flinn, writing about her experience at the Cordon Bleu Cook School in Paris. It is true that you’re more likely to injure yourself using a knife that needs to be sharpened than using a good sharp knife. My knife collection has a few sharp knives but a recent knife skills class at The Cook School Scotland has made me realise that a rethink is required. Not that there’s a need to invest in a new set of expensive sharp knives, just that I learned, less is more.

The Knife Skills class is a new addition to the wide range of classes at The Cook School Scotland and although I’ve been cooking for many years, it was a chance to brush up my skills and learn some new techniques. The class was a clever mix of demonstrations from Head Chef Andy Beattie along with hands on practice and cooking. Filleting, boning, spatchcocking, slicing and chopping were all covered and each stage involved cooking the prepped produce and preparing separate side dishes using a range of different  knife and cooking skills.

First under the knife was sea bream for filleting and Chef Andy made the process look very easy. Filleting fish was one of those skills that I had let slip, preferring to leave it to the fishmonger.  Instructions also included, pin boning, skinning and scaling.  Andy also demonstrated how to fillet flat fish and this is now something I will feel confident about doing in the future.

Head Chef Andy Beattie demonstrates how to fillet round and flat fish

Head Chef Andy Beattie demonstrates how to fillet round and flat fish

A sharp filleting knife and clear instructions made the task so much simpler and I was rather pleased with my effort.

Using a filleting knife makes the task much easier

Using a filleting knife makes the task much easier

After filleting the bream was cured with flavours of  fennel, tarragon and pastis to be served with a delcious fennel salad.

Citrus Cured Sea Bream with fennel and orange salad- Serves 4

2 wild gilthead bream. Cure – 2 lemons. 2 limes. 200g sea salt. 400g sugar. 5g fennel seeds. 10 tarragon sprigs. 100ml Pastis.

Fillet pin bone and skin the fish. Finely grate the zest of the citrus fruit and combine with all the other cure ingredients. Lay the fillets on a tray, pour the cure over ensuring the fish is covered, cover with cling film and place in the fridge for 2 hours. Wash off the cure with cold water, pat the fish dry with kitchen paper, wrap the fillets tightly in cling film and place back in the fridge.

Fennel Salad. 1 fennel bulb. 2 oranges. 10 sprigs dill. 100ml extra virgin olive oil.

Finely slice the fennel and place in ice cold water along with the juice of one of the lemons. Segment the orange, cut into small pieces and combine with oil and dill. Drain fennel, shake dry and toss in citrus dressing.

Finely slice the fish and serve with the fennel salad.

Cured Bream

The cure bream makes a delicious starter 

There was  natural flow to the way the class was taught with the various knife skills and cooking techniques complementing each other. For instance,segmenting an orange was so easy with the correct knife and the kofta, made with lamb mince, included finely chopping several ingredients including fresh herbs and chef Andy stressed the importance of the correct knife action to prevent bruising the herbs and leaving the flavour on the chopping board. Accompanying the kofta’s was a podina, a spicy yoghurt based sauce and again this included more finely chopped ingredients.

Lamb Kofta

Lamb Kofta

 Kofta with yoghurt podina – serves 4  500g lamb mince. 2tbsp coriander finely chopped. 2 tbsp mint leaves finely chopped. 1 tbsp flat leaf parsley finely chopped. 1/2  red onion finely chopped.  1/2 garlic clove finely chopped. 1/4 tsp ground cumin. 1/2 tsp sumac. 1 egg beaten. sea salt and black pepper.

Place all the ingredients in a bowl and mix well, season with salt and pepper. Take a small amount of the mix and fry to check the flavours and seasoning. Shape into the size you prefer and fry in a large frying pan on 3 sides until cooked. if the kofta’s are larger you may have to finish cooking in a medium oven – 175C.

For the podina – 200g Greek style yoghurt. 1 tsp fresh ginger finely grated. 1/2 red chilli deseeded and finely chopped.  1/4 red onion or 2 spring onions finely chopped. 3 tbsp coriander leaves finely chopped. 1 tbsp mint leaves finely chopped. Juice of 1 lime. Fish sauce (optional, salt can be used). 1/2 tsp caster sugar. Freshly ground black pepper.

Drain any liquid from the yoghurt and place in a mixing bowl with the ginger, chilli, onion,  coriander and mint. The secret with this sauce is the balance, add the sugar and half of the lime juice with a dash of fish sauce, taste and adjust the seasoning. Chill until needed.

cooked kebabs

The kofta makes a great family meal and tastes much better than any takeaway. I made the recipe at home added some extra salad and pitta bread.

Pickling vegetables was also on the class agenda and again brought in a range of skills with different vegetables. They  make a great accompaniment to the lamb kofta’s and are also ideal for serving with cold  meats and other salads.

veg for pickling

vegetables for pickling

Slicing  into similar sizes was essential before adding salt to cure and drain excess liquid from the vegetables.

salted veg

Salting the vegetables before pickling

The pickled vegetables made a great accompaniment to the lamb kofta’s and are also ideal for serving with cold  meats and other salads.

Pickled Vegetables – Serves 4.

1 carrot, peeled and sliced in to batons. 1 stick of celery sliced into matchsticks. 1/2 cucumber deseeded and sliced into  batons. 1/2 red onion sliced. 1/2 yellow pepper sliced. 1/2 head of fennel sliced. 100g sea salt. 100ml white wine vinegar.

Toss all the vegetables in salt and leave to cure and drain of their liquid in a colander for an hour. Thoroughly rinse in cold water. toss the vegetables in the vinegar and place in a sealed container. They will be ready to eat in an hour and will keep for up to a week.

Being able to bone and joint meat is a great skill for any home cook and if you’re interested in saving some money on the food shopping bill, it’s an essential. As you would expect, a sharp boning knife and a good demonstration makes the task a lot easier.  This leg of lamb was quickly cut into a range of pieces, including the shank, leg steaks and chunks for casseroles. Of course, it also means no wastage as any leftover pieces can be minced and bones used for stock.

Taclking the bigger

An essential skill for home cooks – boning meat.

Jointed chicken pieces sold in the supermarkets are usually sold in packs of thighs and drumsticks, with the breasts and wings being sold separately. As this picture shows, jointing your own bird gives 8 pieces, thighs, drumsticks and 4 pieces from the breasts as they are divided into 2.  The wings can also be used but Head Chef Andy’s tip is freeze the wings and after a few jointed birds, there’s enough for a plate of chicken wings. Alternatively, they can be used for stock along with any other leftover pieces. Once again, cheaper and no food waste.

jointed chicken

A jointed chicken, eight pieces for a good family meal.

Spatchcocking was also covered and this is something I do regularly with chicken and like jointing, it’s easier to cut into pieces for serving once the bird is cooked. It’s also ideal if you’re pressed for time as the bird cooks quicker. Of course, any bird can be spatchcocked and it was poussin we prepared and cooked during the class.

poussin

This little poussin was spatchcocked and cooked in a honey and ginger marinade.

The knife skills class is one of a fantastic range of courses available at Cook School Scotland and dates for future courses are available.  Other classes include Scottish Fish and Seafood, Simply Meat, Bread and Baking various classes covering world food. All the classes are held in the state of the art kitchen with staff and chef’s on hand to assist. The classes delivered in a way that ensures all participants, regardless of ability gain the maximum hands on experience and knowledge from the day. Full details of all calsses can be found on the school’s website

 

Disclaimer. I was invited as a guest of Cook School Scotland. I was not paid for this post or expected to write a positive review. All opinions expressed are my own.

Traditional Skills and Secrets at Ritchies of Rothesay Smokehouse

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It was a very welcome invitation to visit Ritchies of Rothesay, a local smokehouse on the nearby Scottish Isle of Bute. Having attended a home smoking class last year, I was keen to see the professionals at Work. Ritchies have been in business since 1888, after founder Peter Barr started the company to produce what is still a favourite to this day, the traditional West of Scotland fish, kippers. The original oak beamed smoker and the recipes secret ingredients are still in use, and the curers continue to smoke and cure by the same method.

In business since 1888, providing smoked fish to some of the best households in the country

In business since 1888, providing smoked fish to some of the best households in the country

Today, the original smokehouse stands on the very same spot, close to Rothesay Pier where the fishing boats would have landed. The unassuming red brick building gives no secrets from the outside but stepping inside, historical and modern day processing techniques come together and work in harmony, side by side.

Reeking strongly of it’s smoking history, the smell and the blackened beams in the oak beamed smoker are a  heady reminder of Scotland’s fish smoking industry. Untouched by modernisation and the industrialisation of today’s food system, the time honoured process is complemented by the recently renovated and state of the art processing plant where today’s smokers, headed up by Alastair McFarlane continue to cure and smoke fish in Ritchie’s unique and special way. Alastair gave nothing away as he told me about Ritchie’s secret recipes with the added ingredients that create amazing taste. In addition to the traditional kippers, Ritchies smoke a selection of the finest Scottish fish including trout, kippered rainbow trout, smoked haddock and roasted smoked  salmon.

Although no secrets were being revealed during my visit, some interesting facts were revealed – and having tasted the fish, I can tell you  that this is no fishy tale.

The fish are hung on racks to dry before being moved to the ancient smoker

The fish are hung on racks to dry before being moved to the ancient smoker Pic Philip Field 

Ritchies use wood shavings and finer oak materials from oak whisky barrels to smoke their fish

Ritchies use wood shavings and finer oak materials from oak whisky barrels to smoke their fish Pic Philip Field

 

Cured and smoked in Ritchie's unique and special way

Cured and smoked in Ritchie’s unique and special way Pic Philip Field

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Ritchies fish is smoked using a cold smoke and takes on a rich smoky flavour with a beautiful deep colour Pic Philip Field

Having seen the smokehouse and tasted some samples, naturally I cooked up a few dishes with Ritchies smoked fish. Here’s a couple of my favourites.

mm

Kippers make a great fish pate Pic Philip Field

This kipper pate is very easy to make and will make and ideal lunch or starter.

The kipper pate is very easy to make and will make and ideal lunch or starter.

Kipper Pate
Print Recipe
This kipper pate makes an ideal starter or lunch and is delicious served with crusty bread or oatcakes. This recipe is made with 200g of flesh from one kipper and is easily scaled up.
Servings Prep Time
2 10 minutes
Servings Prep Time
2 10 minutes
Kipper Pate
Print Recipe
This kipper pate makes an ideal starter or lunch and is delicious served with crusty bread or oatcakes. This recipe is made with 200g of flesh from one kipper and is easily scaled up.
Servings Prep Time
2 10 minutes
Servings Prep Time
2 10 minutes
Ingredients
Servings:
Instructions
  1. Soften the kipper by soaking in boiling water for approximately 10 minutes. Drain and allow to cool.
  2. Remove the head, skin and fillet the herring and add the flesh along with the remaining ingredients to a food processor.
  3. Process until the pate is smooth and check before adding any further seasoning. The kipper and the seaweed usually add sufficient seasoning.
  4. Pack into a ramekin and chill in the refrigerator for 1-2 hours.
  5. Serve with crusty bread or oatcakes
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Smoked haddock pasta

Smoked haddock pasta

 

Pasta with Smoked Haddock
Print Recipe
Smoked haddock works a treat with this creamy pasta dish makes a quick and easy to meal to rustle up if you're short of time. The Ritchie's of Rothesay haddock had a lovely strong deep flavour that added real depth of flavour to the finished dish.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Pasta with Smoked Haddock
Print Recipe
Smoked haddock works a treat with this creamy pasta dish makes a quick and easy to meal to rustle up if you're short of time. The Ritchie's of Rothesay haddock had a lovely strong deep flavour that added real depth of flavour to the finished dish.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook the pasta according to the instructions on the packet
  2. Add the milk and the haddock fillets to a large pan, slowly bring to a simmer and cook for approximately 5 minutes. Remove the haddock from the pan and flake into large bite size chunks.
  3. Reduce the heat, add the cream cheese to the milk and stir to mix well until the sauce thickens. Add the parsley, chives, black pepper and mix well.
  4. Add the pasta and smoked haddock to the pan and gently mix to ensure the pasta is coated with the sauce. Sprinkle with the remaining parsley and serve.
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so

There’s so many ways to use smoked fish and the full range of Ritchie’s products can be ordered on line. Pic Philip Field

 

The full range of Ritchie’s products can be ordered from their website or if you’re visiting the Isle of Bute, Ritchie’s shop selling the freshest of smoked fish can be found at 111 Montague Street, Rothesay.

Photographic Images. Thank you to photographer Philip Field for the creative food images used in this post.

 

 

 

 

 

 

Scotland’s Year of Food and Drink

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Food has taken on a bit of a celebrity status throughout the country and there’s rarely a week passes without a national day to promote some kind of food. From bread to cupcakes and sausage to bacon we always seem to be paying homage to food. However, this year the Scots are celebrating in a much bigger way and 2015, if you haven’t already heard,  is Scotland’s Year of Food and Drink 

Year of food and drink

This year’s celebration comes hot on the heels of the Year of  Homecoming and the triumphant sporting events, where Scottish produce featured prominently. The perfect example was the Commonwealth Games venue at Glasgow Green where the  Food Village saw Scottish food producers providing top quality food for visitors. It was no ordinary street food; west coast langoustines and smoked salmon  was offered alongside stovies, steaks and shepherds pies, all made with the best of Scottish beef and lamb.

This was just one example of how well the country’s producers helped showcase the delicious food and drink available to visitors to the city. The aim of the Year of Food and Drink is to mark, highlight and promote Scotland’s abundant quality produce to visitors, demonstrating that Scotland is a destination for delicious food and drink, and it’s key role in our economic growth and cultural development.

To help increase exposure and showcase the the fantastic produce Scotland has to offer, Scotland Food and Drink and Think Local have come together to create 12 industry- focused food and drink themes to coincide with the Year of Food and Drink’s visitor events being held by Event Scotland and Visit Scotland

February’s theme was ‘Food of Love’ and I got involved by cooking with Slow Food West of Scotland at the relaunch of Queens Park farmers market in Glasgow.

Spreading the food of love and eat local message at Queens Park farmers market.

Spreading the food of love and eat local message at Queens Park farmers market.

The three dishes, beetroot & carrot soup, beremeal blinis with smoked salmon & Dunlop Dairy crowdie and venison steak with whisky & ginger wine sauce, reflected the seasonal produce available at the market, with a tie in to the monthly theme.

My feature on venison along with the recipe for venison steak with whisky and ginger wine sauce  is available on the Eat Scottish blog  and makes a delicious romantic meal for 2.

Venison steak with ginger wine and whisky sauce

Venison steak with ginger wine and whisky sauce

 

 

 

 

 

 

 

Comfort food is still the order of the day

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Spring may be in the air, wild garlic is making an appearance in some parts, snowdrop are in full bloom, but in my world, comfort food is still bubbling away on the hob or simmering slowly in the oven.

 Top dishes for me are gutsy, hearty casseroles, the one pot wonders that cook happily for hours, meat and veg in one pot, needing very little else to accompany them. There are cuts of meat that just lend themselves beautifully to these dishes, shin of beef and and lamb shoulder being two of my favourites.

 Over the winter months Quality Meat Scotland’s comfort food campaign has been encouraging shoppers to cook up some great comfort dishes and their recipe booklet is full of some really delicious dishes.

comfort food booklet

This lamb casserole, made with lamb shoulder, is spicy and warming and once it’s cooking needs very little attention. The addition of lentils gives an extra zap of protein and adding some root vegetable such as carrots or sweet potatoes will turn it in to a great one pot meal to serve with rice or couscous.

Fragrant lamb stew served with a herbed couscous

Fragrant lamb stew served with a herbed couscous

Fragrant Lamb Stew
Print Recipe
This warming and wholesome stew is a perfect comfort food dinner for all the family. Adding some extra root vegetables makes it a great one pot to serve with couscous.
Servings Prep Time
4 people 10 minutes
Cook Time
1hr 20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
1hr 20 minutes
Fragrant Lamb Stew
Print Recipe
This warming and wholesome stew is a perfect comfort food dinner for all the family. Adding some extra root vegetables makes it a great one pot to serve with couscous.
Servings Prep Time
4 people 10 minutes
Cook Time
1hr 20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
1hr 20 minutes
Ingredients
To serve
Servings: people
Instructions
  1. Heat the oil in a large pan and cook the lamb, onion, ginger, garlic over a high heat for 5 minutes or until nicely browned.
  2. Add the lentils and stock, bring to a simmer then cover and cook gently for 1 hour until the lamb is tender.
  3. Stir in the apricots and cook for a further 15 minutes. Add the lemon juice to taste then ladle into bowls and scatter with the pomegranate and coriander leaves.
  4. Serve with the couscous. Feel free to add extra ingredients to the couscous. Herbs such as parsley and mint will work well along with toasted pine nut or pistachio nuts.
Recipe Notes

Adding extra root vegetables such as carrots and sweet potatoes to the casserole will save cooking and serving a separate side dish.  The recipe is also suitable for slow cooking either in the oven or in a slow cooker- refer to instruction booklet for cooking time.

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There’s a great selection of recipes for Scotch beef and lamb on the The Scotch Kitchen website

 

 

Quick and easy fish recipes with tinned fish.

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There’s a lot of fish gets eaten at Wee Pinch of Sugar and although it’s mainly fresh fish from my weekly fishbox delivery,  I always have a few cans of tinned fish in the store cupboard. Sardines, Tuna and salmon are the usual favourites and they’re used in a variety of ways, from sandwiches, snacks, packed lunches and for quick dinners.

One of my speedy standy by meals has always been pasta with sardines, a quick and healthy meal that’s on the table in the time it takes the pasta to cook. Tuna has also featured in my cooking over the years, again, mainly for pasta dishes or as a filling in baked potatoes. So, when John West asked me to cook with a selection of their tinned fish, it was the ideal opportunity to try some new dishes.

John West have an excellent range of tinned fish.

John West have an excellent range of tinned fish.

Fish Facts.

Quality – The fish used in canned seafood is not inferior. The quality is as good as fresh fish.

Economical – Canned seafood is an economical way to buy seafood.

Healthy and full of flavour – Canned seafood is great for making quick and healthy meals. There’s a great selection to chose from including, tuna, salmon, sardines and mackerel and you’ll also find these with with added sauces including tomato, lemon, mustard or BBQ. Tinned fish is packed full of health giving  nutrients, especially  omega 3 (except tuna as the omega 3 is lost in the canning process), which has been shown to have so many health benefits. These healthy fats are good for our brain, our heart and can also have a role in maintaining a normal blood pressure.  Health experts currently recommend we eat two serving of fish a week, one of which should be an oily rich fish.  So, given that a tin of sardines with soft bones provides around half of an adults daily calcium requirements,  it’s definitely worth considering tinned fish as part of your weekly diet.

This tasty tuna dauphinoise was one of the dishes we all really enjoyed. The addition of the leeks and bacon gave the dish an extra punchy flavour  and altogether it made a very tasty family meal.

tuna dauphinoise

Tuna dauphinoise

Tuna Dauphinoise

Ingredients : 2 cans of John West No Drain Less Mess Tuna. 4 rashers of streaky bacon, finely diced. 1 leek finely sliced. 500g floury potatoes, peeled and finely sliced. 300ml double cream. 1 tbsp olive oil. 1 tbsp freshly grated Parmesan cheese. A little fresh thyme. Salt and pepper.

Preheat the oven to 160C /Gas Mark 3. Heat the oil in a large frying pan, add the streaky bacon and leek. Cook over a medium heat until the bacon has begun to brown and the leek is soft.

Leeks and bacon are a welcome addition to t his tuna dauphinois

Leeks and bacon are a welcome addition to this tuna dauphinoise

Stir in the John West Tuna and season to taste with salt and freshly ground black pepper.

Lightly butter a large gratin dish, put a layer of potatoes on the bottom of the dish and season with salt and pepper. Spoon the bacon, leek and tuna mixture on top and layer the final potatoes on top.

Pour over the cream and sprinkle with the parmesan cheese and thyme.

 

Tuna dauphinois, ready for the oven.

Tuna dauphinoise, ready for the oven.

Bake in the oven for 1 to 1.5 hours or until the potatoes are soft and the cheese lightly browned. Serve with a green leafy salad.

A great tasty meal that all the family will enjoy.

A great tasty meal that all the family will enjoy.

The second dish, spicy tomato and tuna linguine,  is similar to the sardines and pasta that I cook regularly and is every bit as good.

Spicy tomato & tuna with linguine

Spicy tomato & tuna with linguine

Spicy Tomato & Tuna Linguine

Ingredients : 1 can John West Tuna Chunks in olive oil, drained. 3 John West Anchovies, finely chopped. 200g linguine (fresh or dried). 1 tbsp light olive or vegetable oil. 1 garlic clove, crushed. 1/2 to 1 red chilli, de-seeded and finely chopped. 1 tsp capers, chopped. A pinch of oregano. 1 tin chopped tomatoes or 450g passata. Small handful of chopped fresh leaf parsley. Black pepper.

Heat the oil in a large pan and add the garlic, chilli and anchovies. Fry gently for about 2 minutes, breaking up the anchovies with a wooden spoon, as they cook.

Add the capers and oregano, stir, then add the tomatoes or passata and season well with black pepper. Don’t add salt as the anchovies and capers are salty enough. Simmer gently for 10 minutes.

Cook the pasta according to the instructions on the packet. Add the cooked linguine to the sauce and mix well. Add the tuna and parsley and gently mix through. Serve with chunks of crusty bread.

 

Disclosure I was provided with a box with a range of John West Products. I was not paid and all opinions are my own.

 

 

 

Fragrant and mildly spiced Thai salmon

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I love my spicy food and curry is a regular Saturday night meal in our house, usually a few courses with starters, mains and breads. We like to ring the changes with different types and Thai curries makes a regular appearance. Those salty, sweet, sour and spicy flavours of Thai food have always appealed and although still full of zingy, punchy flavours, there’s a light freshness that I really enjoy about many of the dishes. With chillies, lemongrass, lime, corriander, fish sauce and palm sugar, I sometimes find getting the right balance of the flavour a bit tricky. I tend to use a mix of fish sauce and soy sauce, although I’m not sure Thai cooks would agree with me on that one.

Salmon works really well with Thai flavours and this fragrant and mildly spiced salmon ticks the boxes for my quick and healthy midweek meals. I made a homemade paste for the recipe and although it will work equally well with shop bought Thai green curry paste,  you will find it much spicier than my homemade version. I prefer a milder heat but you can alter by increasing the amount of birds eye chillies.

Light, fresh and zingy but this fragrant and mildly spiced Scottish salmon is packed full of flavour.

Light, fresh and zingy but this fragrant and mildly spiced Scottish salmon is packed full of flavour.

 

Fragrant and mildly spiced Thai salmon
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Fragrant and mildly spiced Thai salmon
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Thai spice paste and salmon
Ingredients
Servings: people
Instructions
  1. Place all the paste ingredients in a blender and puree to a smooth paste.
  2. Cut the salmon into bite size pieces and set aside
  3. In a large pan or wok, heat the rapeseed oil over a medium heat. Add the broccoli and stir fry for 5 minutes. Add the salmon, cook for 1 minute.
  4. Add the coconut milk, vegetable stock, fish sauce, soy sauce, sugar and cook for 5 minutes. Add the spring onion and continue cooking for 1 minute.
To serve
  1. Serve with rice or rice noodles,sprinkled with the remaining chopped coriander and sliced spring onions.
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Blog challenge.

cooking with herbs logo

I’m also entering this post to www.lavenderandlovage.co.uk  January ‘Cooking with herbs’ blog challenge .

http://www.lavenderandlovage.com/herbs-on-saturday

 

Links.

Scottishsalmon.co.uk  A Scottish industry organisation dedicated to improving the quality and sustainability of salmon farming in Scotland through the maintenance of standards.

realscottishsalmon.co.uk  Founded in 1977, Wester Ross Fisheries is the oldest independent, owner operated salmon farm in Scotland.

coastandglen.co.uk Coast and Glen is an online subscription to regular deliveries of carefully prepared ‘Fishboxes’. Handpicked daily by the Coast and Glen team, it allows customers to fully experience seasonal, ‘straight from the boat’ products, delivered fresh to your door.

It’s a week for a warming spicy soup.

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Last week saw the start of a new soup section on a Wee Pinch of Sugar, aimed at bringing lots of healthy ideas for a range of seasonal soups. With the stormy winter weather battering us this week, we all need a bit of extra heat and comfort,  so a pot of  hearty and warming soup with a few added spices, is just what the doctor ordered.

I’ve chosen my spicy lentil soup this week and with ingredients like fresh ginger, cumin and coriander it’s guaranteed to warm you up. If you fancy some extra heat, do what my boys do and add chopped fresh chilli or a sprinkling of chilli flakes to serve.

Spicy and warming lentil soup ticks all the boxes for a bowl of magic medicine.

Spicy and warming lentil soup ticks all the boxes for a bowl of magic medicine.

There are a lot of health benefits in this soup,  lentils are a good source of protein and with the addition of the spices and the vegetables, I’d say it’s definitely a bowl of magic medicine. Firstly, ginger, good for the circulation and digestion, along with garlic for it’s anti bacterial and anti fungal qualities. Cumin and coriander, described by my friend Yasmin at Scotia Spice as being the ying and yang of spices. Used together they are calming, bring balance and are also good for the digestion. The vegetables of course add the body to the soup and bring their own health benefits. Carrots are a good source of vitamin A and celery, vitamin C and a gentle diuretic. Why not cook up a pot of this to warm the family up this week.

Spicy lentil soup
Print Recipe
This spicy and warming lentil soup is packed full of goodness and is guaranteed to keep you warm during the cold weather. Serve with either crusty bread, chapatis or similar Asian or middle eastern breads. Garam Masala sprinkled over the soup will also add some extra spicy flavour.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Spicy lentil soup
Print Recipe
This spicy and warming lentil soup is packed full of goodness and is guaranteed to keep you warm during the cold weather. Serve with either crusty bread, chapatis or similar Asian or middle eastern breads. Garam Masala sprinkled over the soup will also add some extra spicy flavour.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil over a medium heat in a large pan.
  2. Add the onion and cook gently for 5 minutes. Add the garlic and ginger and cook for a further 1 minute.
  3. Add the spices, stir to mix well and cook for 1 minute.
  4. Add the lentils, carrots, celery and stock and cook for approximately 25 - 30 minutes until the lentils are cooked and the vegetables are tender.
  5. At this stage the soup can be blended, part blended or served as it is.
  6. Serve sprinkled with chopped fresh coriander and garam masala if using.
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I’ll be checking out this weeks veg bag to see what seasonal vegetables will be making the next hearty winter soup.

 

 

 

 

Let food be thy medicine with a healthy bowl of soup

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Soup, nostalgia in a bowl, or magic medicine?

Soup, nostalgia in a bowl, or magic medicine?

A recent article in the Guardian got me wondering about about how we view the food and ingredients that we use for cooking our everyday meals. The piece was headed up, ‘Comfort soups, nostalgia in a bowl or magic medicine’.

Of course, lots of foods we eat can be nostalgic, reminding us of many of the dishes that we enjoyed as children. That’s likely down to our sense of smell as it’s intrinsically linked with our emotions and in an instant can transport us right back to our childhood. Maybe that’s why I’m such a soup lover as both my mother and grandmother were great soup makers and there was rarely a day we didn’t eat soup for lunch. I’ve taken over that mantle and similarly, there’s rarely as day passes that I don’t make soup. Which brings me back to the question, ‘comfort soup, nostalgia in a bowl or magic medicine’? As someone who advocates cooking with  fresh, seasonal and healthy ingredients, I’m going to opt for the ‘magic medicine’. I’ve always favoured the wise advice from Hippocrates, the father of medicine, ‘let food  be thy medicine and medicine be thy food’. This approach supports my theory of looking after your health, rather than your illness.

Hearty and wholesome lentil soup.

Hearty and wholesome lentil soup.

So, what is so special about that bowl of magic medicine? Soup made with fresh ingredients, vegetables, herbs, fish, meat, poultry is a powerhouse of nutrition and provides many health benefits. Countries all over the world have their own versions and all are packed with health giving ingredients and goodness. Think of our own Scottish, Scotch Broth, made with meat stock and vegetables; carrots, turnips, onions, leeks, barley and parsley. Beef or lamb, rich in iron, vitamins, mineral and protein, with the vegetables and herbs adding in their own medicine. Carrots, a good source of vitamin A, parsley a natural diuretic  as well as being rich in vitamin C, iron and other minerals and barley a good source of fibre and energy. What is there not to like about soup?

My own soup making is mainly dictated by seasonal vegetables, and that usually means what’s been delivered in the weekly vegetable bag and also what’s leftover in the fridge, if I’ve been cooking a particular dish. There’s really nothing complicated about making soup and you don’t need a lot of ingredients. If all you have is a few vegetables and a stock cube, you have the making of a pot of soup.

On the subject of stock, again, go with what you’ve got for the type of soup you’re making. I use a variety of different stocks, beef made with bones that I usually get free from my butcher, the carcass from a chicken, chicken wings, thighs or drumsticks, ham hough and if I’ve none of these, stock cubes.

A chicken carcass or chicken pieces make great stock for many soups and in particular the famous 'Jewish penicilin', chicken soup. When I have a cold or feel under par, I always make chicken soup

A chicken carcass or chicken pieces make great stock for many soups and in particular the famous ‘Jewish penicilin’, chicken soup. When I have a cold or feel under par, I always make chicken soup

Of course you can plan and make more elaborate soup, but keeping it simple, might give you the encouragement to make it more often. By way of encouragement, I’m going to be posting a healthy seasonal soup recipe each week and to start it’s a spinach and potato soup, made with the leftover spinach and a few potatoes.

Vibrant, green, spinach,rocket and potato soup.

Vibrant, green, spinach,rocket and potato soup.

Although not in season, it was leftover from a bag of salad, along with a few handfuls of wild rocket, but nonetheless a welcome addition with it’s peppery, pungent taste.

Don’t be put off by the vibrant green colour of this soup. It’s delicious and serving with a sprinkling of cheese adds a nice twist.

Spinach, rocket and potato soup
Print Recipe
Although not a seasonal soup, this spinach, rocket and potato soup was a good way of using up the remains of a couple of bags of salad from New Year celebrations.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Spinach, rocket and potato soup
Print Recipe
Although not a seasonal soup, this spinach, rocket and potato soup was a good way of using up the remains of a couple of bags of salad from New Year celebrations.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a large saucepan, add the onion and cook for 2 minutes. Add the garlic and the potatoes and continue cooking over a low heat for a further 10 minutes.
  2. Add the stock, grated nutmeg and cook for 10 minutes or until the potatoes are soft.
  3. Turn the heat off, add the spinach and rocket and allow them to wilt. this will only take a couple of minutes.
  4. Stir in the milk and blend to a smooth puree. Check for seasoning, return to the pan and gently reheat.
  5. Serve sprinkled with grated cheddar.
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