Category Archives: Holidays

Italian Fish Stew (serves 2 )

Fish, Holidays, Main Courses

  • 11/2 tbsp olive oil
  • 10oz potatoes-peeled and cut into chunks
  • 1 clove garlic peeled and chopped
  • 1 400gm tin chopped tomatoes
  • 100ml chicken stock made with a cube
  • 60ml white wine
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon grated ginger
  • 2 handfuls of mussels or clams
  • 6 large raw prawns-peeled
  • 8oz monkfish cut into chunks
  • Juice of half a lemon
  • some chopped mint and parsley-to taste
  • olive oil for drizzling
  • Fish is very flexible. I have had good results with squid, halibut etc it is really up you and what is good at the time.

Heat the olive oil in a large pan and cook the potatoes over a medium heat for five minutes.
Add the garlic and stir briefly.
Add tomatoes, wine, stock, chilli and ginger.Simmer for 5 minutes or so until potatoes are tender. It can be made up to this point ahead and left till later to add the fish. Just bring back up to a simmer before adding the fish. Add the seafood and lemon juice and simmer for ten minutes. Place in bowls and scatter over mint and parsley. Serve with crusty bread.

St Agur, Avocado & Pecan Salad

Holidays, Salads, Vegetarian

  • Chopped assorted salad leaves-I used baby spinach, rocket and little gem.
  • Tomatoes-about two small for each person
  • finely sliced red onion-only a very small amount
  • Half an avocado per person
  • Six pecan halves per person- roughly chopped
  • a few thin slices of courgette(optional)
  • 1oz St Agur cheese cut into small cubes
  • 1 rasher back bacon grilled and cut in small dice
  • An extra mustardy vinaigrette

Chop leaves into fork sized pieces and toss with a little vinaigrett in a bowl. Put in individual bowls.
Add chopped tomatoes, onion, avocado scooped with a teaspoon into small bits, pecans, courgettes, bacon and cheese. Grate over some black pepper and add a little more vinaigrette to each bowl- not too much or you overpower the other flavours.

Coriander Chicken & Cucumber Salad & Rice Salad

Chicken, Holidays, Salads

  • Coriander Chicken
  • 6 x Chicken Legs
  • 1 x Lrg Bunch Coriander
  • 2 tsp Black Peppercorns
  • 2 Tsp Sea Salt
  • 3 Cloved Garlic
  • 2 Tbsp Lime Juice
  • 1 Tsp Cumin Powder
  • 1/2 Strong Red Chilli Deseeded
  • Veg Oil
  • Limes
  • Cucumber Salad
  • 2 Tbsp Lime Juice
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 1 Cucumber, Quartered and Chopped Chunky
  • 1 Handfull Chopped Coriander
  • 1/2 Red Chilli Sliced and deeseeded
  • Rice Salad
  • Olive Oil
  • Lime Juice x 2 Tbsp
  • 750g Basmati Rice Cooked
  • Ginger – fine findes sliced about 1 inch
  • Spring Onions Chopped
  • Mint Leaves – 2 Handfulls Chopped

Chicken

Slash the Chicken
Blend all other ingredients and marinade (1hr Min)
Grill on medium grill or BBQ

Cucumber

Mix all ingredients and chill (best served cold)

Rice

Mix up all ingredients and serve luke warm

Aubergines with Goat’s Cheese and Cherry Tomatoes

Holidays, Main Courses, Starters, Vegetarian

  • 2 large aubergines, about 225g/8oz each
  • 2-3tbsp olive oil
  • 1 red pepper, halved, seeded and chopped
  • 3 shallots, chopped
  • 175g/6oz cherry tomatoes
  • 175g/6oz firm goat’s cheese, sliced
  • 2 tsp chopped fresh thyme
  • Seasoning

1. Preheat the oven to 200C/400F/Gas 6. Cut the aubergines in half, prepare and salt. Brush cut sides with a little oil, place on a baking sheet and bake for 35-40 minutes until the flesh is tender.

2. Scoop out the flesh to within 1cm/1/2in of the skin. Chop the flesh, then heat one tablespoon of the oil and fry the pepper and shallots until soft. add the flesh and seasoning, mixing well.

3. Pile the mixture back into the shells. Arrange the tomatoes and goat’s cheese in alternate lines along the top. Drizzle over the remaining oil and sprinkle with the thyme. Return to the oven for 20-25 minutes.

Serves 4

Italian Meatballs

Family Favourites, Holidays, Pork, Side Dishes, Starters

  • 1 small aubergine
  • 450g/1lb minced lean pork
  • 1 level tsp fennel seeds, crushed
  • 1/4 level tsp chilli flakes, or to taste
  • 3 garlic cloves, crushed
  • 4 level tbsp chopped flat-leaf parsley
  • 3 tbsp red wine
  • Oregano leaves to garnish

Preparation time: 15 minutes plus cooling
Cooking time: 50 minutes

1. Pierce a whole unpeeled aubergine in several places and bake at 180C/350F/Gas 4 for 40 minutes or until it’s soft. Allow to cool. Remove the stalk, strip off the skin and chop the flesh.

2. Put the aubergine and remaining ingredients into a large bowl, season with salt and pepper and mix together, using your hands, until thoroughly combined.

3. With wet hands, roll the mixture into balls. Line a grill pan with foil, shiny side up, and oil lightly. Cook the meatballs under a preheated grill for 3-4 minutes on each side. Serve with a tomato sauce and noodles and garnished with oregano.

Serves 4