Monkfish and mussels with a tomato and lemon sauce

January was a month for trying to eat a little healthier and lighter. Less meat, some fish and more veggies and pulses. This didn’t mean boring meals though and we finished off the month with a little luxury, treating ourselves to some monkfish. It is an expensive fish compared to others, but a little goes quite a long way and portions of about 150g per person  (even us who are greedy guts!) is about fine. Especially if you add a  handful of prawns or mussels and serve with rice or potatoes and the last of your summer runner beans from the freezer.

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Ingredients (to serve 4)

  • 4 fillets or steaks of monkfish
  • About 200g fresh mussels, cleaned
  • About 400ml of homemade tomato sauce or make up a simple sauce by sautéing one finely chopped onion in a little olive oil until transparent, then add 2 finely chopped cloves of garlic. Fry gently for a few minutes then add a tin of chopped tomatoes, 2 tbsp tomato purée, a good slosh of red wine, seasoning and a sprig of basil. Cover and simmer gently for about 30 minutes, removing the basil before using.
  • Some seasoned plain flour for dusting the fish
  • The grated zest of an unwaxed lemon
  • Some finely chopped flat leaf parsley and lemon wedges to serve

Start by coating the fish in seasoned flour and shallow fry on both sides until lightly browned. Remove from the pan to a plate and cover with foil.

Warm the tomato sauce and add the lemon zest and fish to it,  cooking gently for about 2 or 3 minutes. Carefully turn the fish over, add the mussels to the pan and cover with a lid. Cook for a further couple of minutes by which time the fish will be cooked through and the mussels will have opened. Discard any which refuse to open, sprinkle with chopped parsley and serve with the lemon wedges.

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We enjoyed a lovely bottle of sauvignon blanc bought on our recent jaunt to Le Touquet..a perfect end to the month!

If you enjoy monkfish, you might like this beautiful, delicate, monkfish curry.

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Feeling Fishy…

Regardless of where we are, Up the Mountain or Down by the Sea, we have access to fantastic seafood. Like many other folk we want to take a few weeks of eating menus that are a little lighter, and going down the fish and vegetable route works for us. We already enjoy pulses, so many meals are meat free, like our much loved lentils (minus the chorizo, or maybe just a little as we’re not being super strict, just making an effort!).

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New Year’s Eve was a very luxurious lobster and prawn platter with bubbles. Grapes and cava, Spanish style at 11pm to ring in the Spanish midnight and champagne and fireworks from London’s South Bank at midnight.

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Skate with prawns, capers and lemons featured another night (we just combined two favourite ways of cooking it…skate with capers and skate with prawns). Absolutely delicious and so quick and easy.

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Tonight was a version of a Spanish dish of prawns with mushrooms with plenty of garlic. Gambas y setas con ajos (setas are oyster mushrooms, but I used chestnut mushrooms this time). Chop your favourite mushrooms into bite sized pieces and stir fry quickly in some olive oil (I cooked in my wok) when they are just turning brown add some peeled, sliced garlic and a little chopped fresh parsley.  When the garlic starts to take on some colour, add some raw, peeled prawns. As soon as they have turned pink, season with coarse sea salt and a little pimentón and add a splash of white wine. Another 30 seconds in the hot pan and you are ready to dish up. Sprinkle with more parsley and serve with some lovely crusty bread to mop up the delicious juices.

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Whatever your plans for this month are, be happy! Don’t be hard on yourself if you break those resolutions made in a moment of madness, better still…throw them out the window and celebrate the fact that we’ve made it into another year…and let’s see what it brings. Happy New Year to you all.

Lemon Rice With Cashew Nuts

I made this lemon rice dish to eat with the Rendang Style Beef I made recently. A local Indian restaurant serves lemon rice, and I always order it but felt it was time I learned to make it myself. As a vegetarian dish it would stand pretty well alongside some vegetables, and is great with many other dishes, not just curries.

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Ingredients (to serve 4-6)

  • 2 tbsp sunflower oil
  • 1  tsp black mustard seeds
  • 1 tsp ground coriander
  • ¼ tsp asafoetida (optional)
  • ½ small onion, finely chopped
  • 1 long green chilli (finely chopped and deseeded too if you prefer it less hot)
  • 10g fresh ginger, peeled and grated or chopped finely
  • About 10 fresh curry leaves
  • 100g unsalted cashew nuts
  • About 500g cooked and cooled basmati rice
  • juice of 1 large lemon plus the zest of ½ the lemonfinely grated
  • Optional – finely chop the remaining half of the juiced lemon
  • sea salt and freshly ground pepper

Heat the oil in a large pan or wok and add the mustard seeds, turmeric and asafoetida. Fry, stirring constantly, until the mustard seeds begin to pop.

Now add the onion, green chilli, ginger, curry leaves and the nuts and fry for a couple of minutes until the nuts take on some colour and the onion has softened.

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Add the rice into the pan and stir fry until hot (a few minutes) then add the lemon juice, zest and lemon pieces. Mix well and season with salt and pepper before serving.

Inspired by a recipe from The Hairy Bikers’ Great Curries.

Sticky Citrus and Marmalade Tray Bake

My mum had a bit of a marmalade making session last week and gave us several jars of her delicious marmalade to enjoy. Thanks Mamma! Putting the marmalade in the cupboard, I came across a jar of my own marmalade from last year which I decided to use up quickly so that I could get onto enjoying the fresh batch more quickly. I decided to make a quick cake and at the same time try out a new baking tin I had just bought – well…why not?!

Going, going....nearly gone!
Going, going….nearly gone!

A BBC Good Food recipe caught my eye, I substituted a mild olive oil for the butter which (I think) makes this cake suitable for vegans as it contains no egg. The vinegar in the recipe sounds odd, but don’t leave it out as it helps the cake to rise and it won’t taste of vinegar, I promise!

Ingredients (to fit a baking tray approx 28 x 23 cm)

  • 200g self raising four
  • ½ teaspoon each of ground ginger and cinnamon (original recipe uses 1 teaspoon of mixed spice which I didn’t have)
  • 100g golden caster sugar
  • Zest of 1 orange and ½ lemon
  • 100g mixed dried fruits
  • A pinch of salt
  • 100g of olive oil (original recipe calls for 140g butter which is then melted), weigh the oil as you add it to the mix
  • 5 tablespoons of marmalade
  • 125ml milk
  • 1 teaspoon of white wine vinegar
  • 2 tablespoons of icing sugar
  • 1 tablespoon of brown sugar

Heat the oven to 160c/140c (fan)/gas 3 and line your baking tray. The original recipe uses a 900g/2lb loaf tin and cooks it for 60 minutes.

Place the flour, spices, sugar, zests, dried fruits and a pinch of salt into a bowl and mix. Put the oil (or butter) into a saucepan with 2 tbsp of the marmalade and melt. Mix well, add the milk and then pour over the dry ingredients. Add the vinegar and mix well.

Pour the mixture into your prepared baking tin and bake for about 45 minutes, or until an inserted skewer comes out clean.

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While the cake is baking heat the remaining marmalade with 2 tablespoons of water and the icing sugar. Pour this over the cake when it comes out of the oven then sprinkle it with brown sugar and leave to cool in the tin. You’ll end up with a delicious, citrusy, sticky cake which best pal Ria suggested would also be great served warm with custard. Now you’re talking….

Summer Seafood Salad

As a child celebrations were always marked with great big meals for friends and family. Starters were a giant “antipasto” – the dish before the main meal. This became more elaborate the bigger the crowd and the grander the celebration.

Of course, the temptation was to fill up on the antipasti and then bemoan the fact that we were too full to enjoy the pasta, the meat, the fish, the cheese and salad and the desserts that followed. A lucky predicament to be in.

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My mum was great at pickling and grilling vegetables, a mainstay on the Italian table. But for me the highlight was always her seafood salad. Back in the day it wasn’t as easy to buy affordable, fresh seafood as it is nowadays. And to be honest, even now it’s still a luxury and for many people, living far from the coast, it’s not always available. This great thing about this dish is that, as you’re packing it full of so many fresh and zingy flavours, frozen seafood is fine. Yes, you heard it here, don’t be ashamed of making your seafood salad with frozen seafood – just be sure you defrost and cook with care and store chilled until serving. No one will be any the wiser!

Another great thing about this dish is that quantities are not important. If you can’t get squid, add octopus, if you can’t find mussels, leave them out or add a few more prawns. It’s up to you, so this is not really a recipe, just an inspiration for you to mix it up your way. What is important is to make it ahead, at least a few hours, or even overnight to allow the dressing to soak into the seafood and the flavours to develop.

Ingredients

  • For the seafood mix, use peeled king prawns, small prawns, sliced squid or baby squid and mussels. Ensure all the fish is cleaned and defrosted and well drained if necessary. Chop up a couple of cloves of garlic and reserve.
  • For the dressing make up a vinaigrette with two thirds extra virgin olive oil, one third acid (I use part lemon juice and part white wine vinegar), a sprinkle of sugar, half a teaspoon of made up mustard (or ¼ teaspoon of dried mustard powder) and salt and pepper. Put it all into a jar and shake it up well.
  • As a main course for 2 people, one tin of drained cannellini beans and two sticks of celery finely chopped.
  • For the salad a mix of finely chopped lettuce, tomatoes, peppers, red onions, and flat leaf parsley. For garnish and flavour at the end, some finely sliced hot chilli pepper and the zest of a lemon.

Keep the seafood separated out (each item takes a slightly different time to cook). In a wok or large frying pan add some olive oil and the garlic. Heat the oil gently and add the king prawns. Cook until the prawns have turned pink and the garlic is just starting to turn brown. Spoon out the prawns and garlic into a large bowl. Add more oil if necessary (no more garlic) and stir fry each of the seafood ingredients and add to the bowl. Mix the seafood together and allow to cool. Don’t worry if you are left with some lovely fish flavoured juices at the bottom of the bowl, these will add flavour to the dressing. If you are using pre cooked seafood, just mix it all together and move onto the next stage.

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After the seafood has cooled down, add the celery and beans and pour over the dressing. Mix well and chill for a few hours or overnight.

When you are ready to eat, bring the seafood and beans back to almost room temperature and add your salad ingredients. Mix, taste and adjust the seasoning. Plate up and garnish with the chilli and lemon zest.

Perfect as a filling main course, a special starter or as part of a celebration antipasto. Buon appetito!

Griddled Scallops with Lemon and Rocket and a Fish Sauce Dressing

Back in England and Scallops are very much back on the menu for us. This is a simple but luxurious starter or a light lunch or supper. I also served the scallops with some excellent smoked salmon I happened to have but it would have been just as good without.

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Ingredients (to serve 4 as a starter or 2 as a light main)

  • 12 scallops
  • Some finely chopped rocket mixed with the finely chopped zest of a lemon (unwaxed)
  • Some finely chopped coriander to sprinkle over

For the dressing

  • 2 tablespoons of olive oil, 1 tablespoon of sesame oil, 1 teaspoon of fish sauce, a tablespoon of rice wine vinegar, half a crushed clove of garlic, the juice of half a lemon, a little honey (to taste), salt and pepper.

Mix or shake up all the ingredients for the dressing, tasting and adjusting as you go

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Heat the griddle pan until it is smoking hot and quickly sear the scallops on each side (about a minute is all they’ll need) then plate them up. Pour the dressing over the hot scallops, and sprinkle over the rocket and lemon mix.

Fast food doesn’t get much better than this!

For more scallop inspired recipes, take a look at this or this.

Crab, Lemon, Chili and Ricotta Ravioli and Mushroom and Tomato Ravioli

That’s a whole lot of ravioli, but as Chgo John will confirm, if you’re going to make ravioli, you may as well make plenty!

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A previous ravioli making session confirmed that they’re much easier and more fun to make if you work with friends. A recent Sunday lunch with girlfriends was a hands on affair – cooking first, eating later, but all accompanied with laughter, wine and chatting.

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We made half a kilo of pasta (500g of flour with 5 eggs, salt and a splash of olive oil) and two fillings. Weights are approximate, but will make filling for about 25 ravioli per filling and you may find you have enough pasta left over for making a little batch of tagliatelle.

Lemon & Chilli Filling

  • About 200g fresh ricotta
  • Approx 200g cooked crab meat (white and dark)
  • 1 teaspoon of fresh grated ginger
  • The grated zest of a lemon
  • 1 small red chilli, deseeded (or not!) and very finely chopped
  • Salt and pepper

Mix all the ingredients together, taste and adjust seasoning and use to fill your ravioli. We served these with melted butter melted butter mixed with a little crème fraiche, lemon zest and fresh rosemary with parmesan.

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Mushroom Filling with Tomato Sauce

  • 1 dozen medium sized mushrooms and stalks very finely chopped and fired gently with 2 cloves of crushed garlic and 1 teaspoon of finely chopped rosemary until softened
  • About 125g mascarpone cheese
  • ¼ teaspoon of smoked pimentón
  • ½ ball of mozzarella, finely chopped
  • Salt and pepper to taste
  • About 2 cups of thick homemade tomato sauce
  • Fresh parmesan

Mix together the mushrooms, pimentón, mascarpone and mozzarella to form a paté type paste, season and adjust if necessary. Use to fill your ravioli and serve with tomato sauce and freshly grated or thinly sliced parmesan.

Ravioli Making – Fun on a Hot Summer’s Evening

Some things are more fun when done with pals. Ravioli making is one of them. Just ask Chgo John.  Luckily my lovely neighbour Denise was willing to give up a few hours of her time and we had an evening of ravioli making and eating in the garden.

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We made four kinds of fillings.

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Potato with caramelised onion and parmesan, mixed mushrooms with spinach and nutmeg, ricotta with lemon zest and coriander and mascarpone with rocket and sun-dried tomatoes.

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No quantities except to say we made pasta with 500g of flour and 5 eggs. This made about 70 ravioli (with some leftover dough too), although we didn’t manage to eat them all. We did give it our best shot though!

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We were well lubricated with wine as I believe it is actually illegal to make ravioli without a glass or two to hand.

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We served some with tomato sauce and others more simply with olive oil and parmesan.

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Summer cooking, summer eating. Everything tastes better eaten outdoors on a hot summer’s night don’t you think?!

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(I know they’re not the best shots in the world but they were “working” snaps and it got darker and darker as the evening went on – naturally – I hope you enjoy the atmosphere of the evening as much as we did despite this!)

Baked Skate with Oven Roasted Vegetables

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Regular readers of this blog may well know that at home Up our Mountain or in our (now soon to be) second home Down by the Sea (well, I’m working on that phrase…give me more time) we have a passionate love for eating fish. Fish Man provides for us Up the Mountain and Fishmonger does the job Down by the Sea.

Skate is also a regular favourite and it’s usually pan fried in my biggest pan possible. The other day I was busy glossing paintwork but wanted to get dinner on the go. Not wanting to stand over a pan for all of ten minutes, I decided to turn on the oven and get cooking.

Ingredients for 2 people

  • 1 skate wing cut into two pieces
  • 1 large lemon thinly sliced
  • A selection of vegetables for roasting (I used courgettes, peppers, onions, tomatoes and garlic)
  • Olive oil
  • Salt and pepper

Set the oven to about 180C degrees or medium.  Start by coating your vegetables (cut into chunks or strips) in a little olive oil and season them. Put into a deep baking tray.  Add a favourite herb if you like – I used thyme. Roast for 20 minutes then lay the skate on top, season it and then drizzle a little more oil over and lay the lemon slices over the fish. Cover with foil and continue to cook for another 20 minutes.

Check that it is cooked by prodding with a sharp knife in the centre (the flesh should be cooked all the way through in the thicket part). If it’s still a little raw (this will depend on the thickness of your fish) put it back in for another 5 minutes and check again.

You will have a lot of delicious juices in the pan which you can drizzle over but you will have extra which can be saved (freeze if not using within 2 days) and used another day for cooking with rice to make a delicious paella or as a stock for a fish soup.

Healthy, low fat, delicious. And plenty of time to jump under the shower and wash that paint out of your hair.

Roasted Vegetable & Tuna Salad – For when you´ve been having waaaaay too much fun

Our time back Up the Mountain seems to be flying past so quickly, but we are managing to catch up with family and friends, but less so on rest and sleep. Oh well, it´s all about the Fiesta this week in our village and we´re making the most of things.

Tonight though we are at home. After almost a week of eating out our bodies need a rest before a little farewell party tomorrow night in a local bar. Fiesta food is heavy on the meat and protein as it´s all cooked over coals as you wait. Delicious grilled fillets of pork sprinkled with a type of salsa verde, pinchitos (little pork kebabs), jamon and cheese, braised goat and some grilled prawns. Of course, on Sunday we had the village paella.

It was time to balance things out and stock up on veggies and our little abandoned vegetable patch came up with the goods. Today I picked about 10 kgs of peppers, both green and red and a few aubergines. Most of the peppers were sliced and frozen or braised with olive oil and then frozen for the coming months. A few though were roasted and turned into a delicious, filling salad dish for a meat free supper.

While the peppers were roasting I picked my Chinese Lantern plants which have gone wild in our absence. Tomorrow I´ll pick the lanterns off the plants and use them to decorate the house later in the year. Very autumnal.

The cases are being packed (yes, I managed to get a whole jamon into one) with things to remind us of home for the next month or so. The dogs have been bathed (Luna) and clipped (Alfi) while they stay with my parents. And we have had time to recharge our batteries. Well, sort of. We are counting our blessings that that we avoided any damage from the terrible rains here in Spain and spare a thought for the less lucky ones.  Life is hectic, life is full, life is good.

Ingredients (to serve 2 as a main dish or 4 as a starter or salad)

  • 4 large peppers (green and red)
  • 2 large aubergines
  • 2 small tins of tuna
  • 1 medium onion finely sliced
  • A large handful of fresh mint, finely chopped
  • About 150g of chopped olives
  • Olive Oil and Lemon juice
  • The grated rind of a lemon
  • Salt and Pepper

Roast the peppers and aubergines until charred, leave to cool slightly and then peel. Slice the peppers and scoop the flesh from the aubergines and cut into chunks.

Mix the vegetables with the tuna, olives, onions, mint and grated lemon and dress with olive oil and lemon juice. Taste, season, enjoy.