Recipe: Hake on a bed of paprika butter beans

One-pot cooking

It’s been way too long since I shared a recipe with you…very remiss of me I know. So today I’m going to make up for it by starting a new series of recipes for one-pot dishes. Quick and easy to make and requiring very little washing up afterwards, they are also going to be absolutely delicious. Like this one.

It captures the flavours of Spain perfectly, with its smokey paprika tones and sweetly salty chorizo flavours. And there’s a lovely little chilli kick to the sauce.

If you can’t find hake you could use any firm-fleshed fish like cod or haddock. It sits on the bed of beans and steams perfectly, coming out flaky and light, a great match for the sauce.

Recipe: hake and beans

The sweet hake steams on the bed of beans

The ingredients

Serves 2

1 tbsp olive oil

150g cooking chorizo, chopped

1 x tin butter beans, drained

100ml water

8 cherry tomatoes

1 tsp paprika

1 dried chilli

2 hake fillets

Recipe: ingredients

Red ingredients ready to cook with the beans

The process

Heat the olive oil over a medium heat and add the chopped chorizo to the pan. Fry for about 5 mins.

Add the paprika and crumble the dried chilli into the mix.

Add the drained butter beans to the pan and mix well.

Recipe: beans

The paprika and chorizo add a lovely colour to the beans

Pour over the water and bring to the boil, then turn down to low.

Place the whole cherry tomatoes on top of the beans.

Lay the fillets of hake on top of the tomatoes.

Recipe: hake

The fresh hake rests on the bed of beans

Cover and cook on low for 15-20 mins until the fish is cooked through.

Recipe: final dish

Close up on the delicious dish

Do you have a favourite one-pot recipe?

I’d love to hear about it and try it out, so do get in touch.

 

 

Recipe: Toad in the Hole

I’m a big fan of sausages. They’re so versatile, easy to cook with and the good ones are always delicious. Like the new range from MOR. They come in four different flavours, inspired by foods from around the world. All made from high quality British meat, vegetables, herbs and spices they are also low in fat.

Choose from Moroccan Spiced Pork, Cauliflower and Chickpea; Pork, Beetroot and Bramley Apple; Pork, Super Green Veg and Lentil or Mediterranean Chicken, Sundried Tomato and Basil chipolatas. Don’t they all sound tasty!?

Today I decided to make a traditional Toad in the Hole using a mix of the beetroot and apple and green vegetable and lentil for a bit of variety. I love toad-in-the-hole it’s so simple to make and always seems like something of a miracle – transforming from sausages in a liquid mix of milk, flour and eggs into a sausages nestling in a crisply delightful batter – well, it’s Yorkshire pudding basically. A perfect autumn comfort dinner to keep the cold at bay.

Recipe: Toad In The Hole

Serves 3

MOR sausages

The delicious finished toad in the hole

The ingredients

6 sausages

1 tbsp sunflower oil

For the batter

285ml milk

110g self raising flour

3 large eggs

4 tbsps sunflower oil

MOR sausages

Close up on the sizzling dish

The process

Heat the sunflower oil in a frying pan. Fry the sausages on low until lightly browned all over – about 20 mins.

Meantime mix the batter ingredients together and set aside.

Turn the oven on to 220C. Pour the rest of the sunflower oil into a baking tray and place on the middle shelf of the oven for about 10 mins.

Remove from the oven – the oil should be very hot.

Gently lay the sausages in the oil and pour the batter mixture over them.

Return to the oven and cook for about 20 minutes or until the batter has risen nicely and is brown and crisp on top. Don’t open the oven door while it’s cooking as it may affect how well the batter rises.

Serve with gravy and green vegetables like peas, broccoli or beans.

MOR sausages

Sweet and meaty pork, beetroot and apple

MOR sausages

Pork with green veg and lentil

MOR sausages

MOR sausages even look delicious before you cook them

Find out more about the delicious range of sausages from MOR by clicking here.

Recipe: Hot smoked salmon in my Char-Broil Digital Electric Smoker

Today I’m experimenting with a new piece of cooking kit – yes, again. And it’s a serious one – the Char-Broil Digital Electric Smoker. A shiny, stylish oven where you can cook and smoke to your heart’s content.

We’ve been having a lovely October in London and would you believe it was even warm enough to eat al fresco one recent weekend. So we invited some friends over and I experimented with hot smoking a large fillet of salmon. My long-suffering friends do have to put up with a lot of test dishes from my kitchen.

This time they were certainly winners as this smoked salmon is one of the nicest things I’ve served up. Wonderfully moist with a touch of sweetness from the honey and sugar, a salty hint from the soya sauce and that wonderful smokiness finishing it off. I used apple wood chips which created quite a bit of smoke and certainly intensified the flavours. And doesn’t it look amazingly professional. I was so impressed with the way it turned out.

Find out more about this fabulous smoker by clicking here.

Char-Broil: salmon

The beautiful smoked salmon nestling on a bed of rocket

Honey and soya hot smoked salmon

Serves 6 as a starter

800g fresh salmon fillet

3 tbsps brown sugar

3 tbsps soya sauce

3 tsps honey

To serve

1 bag fresh rocket

2 lemons, quartered

8 cherry tomatoes

Rinse the salmon fillet under cold running water and pat dry with kitchen roll.

Mix together the sugar, soya sauce and 2 tsps of the honey.

Spread thickly over both sides of the salmon.

Cover and leave in the fridge for at least three hours, ideally overnight, turning occasionally.

Remove from the fridge at least an hour before putting it into the smoker and drizzle with the remaining honey.

Add your wood chips to the drawer – I used apple wood.

Prepare your smoker to a temperature of 121C.

Place the fillet flesh-side down on the grates.

Smoke for one hour.

Remove the grate from the smoker (using oven gloves so you don’t burn your hands!), place a baking tray on top of the fish and then flip the fish and grate so the baking pan is on the bottom with the fish on it.

Refrigerate until you are ready to serve.

Serve on a bed of fresh rocket with cherry tomatoes and lemon wedges.

Char-Broil: Smoker

The stylish smoker is a great addition to any kitchen

 

Char-Broil: Smoker

There’s plenty of space for plenty of smoking

Recipe: Spicy apple chutney

Recipe: Spicy Apple Chutney

I love autumn in London. There’s the beauty of all the leaves changing colour, atmospheric misty mornings and still warmth in the sun when it pops out. September is often the best month, especially after we’ve had a particularly lacklustre summer like we’ve had this year.

And it’s apple time – particularly good when your neighbours have an extremely fruitful apple tree in their garden. Always love a bit of free food and they are positively begging me to come and help myself before all the fruit goes sadly to waste.

So I popped over for some pickings and it was time for some apple cooking. First up, this really easy spicy apple chutney. It goes beautifully with cheese and cold meats, spicing up sandwiches and to serve with curries. Well, it kind of goes with most things. I made quite a big batch and shared it out with my neighbours. Spreading a bit of tasty autumn cheer.

Recipe: apple chutney

Apple chutney for the neighbourhood

Apple Chutney

The ingredients

12 apples, peeled, cored and finely chopped

1 red pepper, chopped

1 medium onion, chopped

2 dried red chillies

3 tbsps fresh ginger, chopped

2 cloves of garlic

300ml cider vinegar

200g brown sugar

100g caster sugar

Half a tsp ground cardamom

Half a tsp ground cloves

The process

Put  all ingredients in a saucepan. Bring to the boil, reduce heat, and cover.

Simmer for about an hour, stirring frequently, check that the apples are tender and the chutney is thickened. Keep an eye on it to make sure it’s not getting too dry and mix in some water if you need to keep it moist.

Remove from the heat and allow to cool.

Ladle it into vacuum sealed jars and keep in the fridge until it is ready to serve.

What’s your favourite recipe using apples? These versatile fruits can be used in so many different ways. There’ll be more apple cooking coming soon so watch this space. And do let me have some of your favourites to try out for myself.

Recipe: Ginger beef with pepper and spring onion

Ginger beef with pepper and spring onion

Today I’m experimenting again with my HaloChef. This versatile halogen oven seems to present endless cooking opportunities as you can use it to roast bake, grill and defrost. It’s powered by halogen light that generates heat for quick and easy cooking. And it’s environmentally friendly, too, as you’re using less energy.

Today’s dish is kind of a cross between a stir-fry and a stew with some tasty Asian flavours. I browned the meat in a frying pan before putting it in the casserole but all the rest of the ingredients are simply chopped and put in raw. So there’s little preparation and even less mess to clear up. Hooray!

Cooking in the HaloChef produced beautifully tender meat and a luscious sauce which had a real gingery bite – a new firm favourite in our house.

HaloChef: ginger beef

The final dish on a bed of egg fried rice

Serves 2

The ingredients

350g steak cut into small pieces (I used Waitrose’s frying steak which is good value and tender)

2 tbsp sunflower oil

1 red pepper cored and chopped

250ml beef stock

1 tablespoon dark soy sauce

3cm fresh grated ginger

1 dried red chilli, crumbled

1 tbsp cornflour

2 tbsp water

12 suger snap peas

A  bunch of spring onions

The process

Heat the oil in frying pan and fry the beef until browned. Transfer to a casserole dish with a lid.

Add the chopped pepper. Pour over the stock, soy sauce, ginger and chilli. Put the lid on the casserole.

Set the halogen oven to 200C  and cook for 50 mins.

Halo Chef: ginger beef

The beef and peppers soak up the ginger flavours

 

Blend cornflour with water. Stir it into beef, add the sugar snap peas and spring onion.

HaloChef: ginger beef

Sugar snap peas and spring onion add crunch

Cover and cook for 10 more mins

Serve with egg fried rice

Special reader offer

You can find out more about the HaloChef which retails for £89.99 here. And exclusively for readers of eatingcoventgarden.com you can get a discount of £6.99 by entering the code ECGCR3 when you buy.

Go on, you know you need a HaloChef in your life.

 

 

Recipe: Cinnamon carrot cake baked in my HaloChef

Over the last few weeks I’ve been experimenting with my new HaloChef. It’s an oven powered by halogen light that generates heat which combines with high air flow to cook. It’s a quicker, healthier (you don’t need to use oil) and more environmentally friendly way of cooking and produces great results.

You can use the HaloChef to roast, bake, grill and defrost, so it’s extremely versatile. I sometimes have issues when I’m baking – which I tend to blame on the fact that my oven isn’t in fact the temperature it says it is. I know, bad workmen and tools come to mind. So today I decided to try baking a cake with halogen power.

The cake came out so perfectly I’m going to be doing all my baking in my HaloChef from now on! I also loved the fact that as the oven is glass you can easily watch your cake’s progress.

If you don’t have a HaloChef you can bake it for 45 mins in a normal oven.

Special reader offer

You can find out more about the HaloChef which retails for £89.99 here. And exclusively for readers of eatingcoventgarden.com you can get a discount of £6.99 by entering the code ECGCR3 when you buy. Go on, you know you need a HaloChef in your life.

Here’s my recipe for cinnamon carrot cake. And watch this space for more great ideas for cooking with halogen.

Cinnamon Carrot Cake

Tastily moist slices of carrot cake

The ingredients

3 large eggs

75g granulated sugar

200g grated carrots

Zest of 1 orange

Juice of half an orange

175g self-raising flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

The process

Set the HaloChef to 180C.

Oil the base and sides of a square cake tin and line it with baking parchment.

Beat the eggs. Add the oil and sugar and mix together. Stir in the grated carrots and orange rind.

Mix the flour, bicarb and cinnamon. Then mix all the ingredients together.

Pour the mixture into the tin and bake for about 30 minutes. It should feel firm when you press it in the centre with your finger.

Cool in the tin for 5 mins and then turn out onto a rack to finish cooling.

Perfect with your afternoon coffee!

The lovely cake straight out of the tin

HaloChef

The HaloChef is a funky scifi addition to our kitchen

The HaloChef is a quick and easy way to do your roast dinner