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51

Butter Poached Hake – by Eddie Attwell

Butter Poached Hake with Mussels, Orange and Green Peppercorn, New Potato, Roast Onion and Sea Herbs By Chef Eddie Attwell, Great British Menu 2016 and 2017 Ingredients: Hake portion Mussesl Shallots Orange Zest Orange Juice White wine Milk Cream Thyme Garlic Green peppercorns   Hake: 1: Remove the skin from the hake portion 2: In […]

52

Haddock, Chorizo and Spicy Beans

Ingredients: 1 tbsp olive oil 1 onion, chopped small rosemary sprig, leaves finely chopped 25g chorizo or other spicy sausage, chopped 2 fat garlic cloves, crushed 700g/1lb 9oz bottle passata 410g can cannellini beans in water, drained 200g/7oz shredded green cabbage pinch sugar 4 skinless chunky haddock portions Method: Heat the oil in a large frying pan, […]

53

Barbecued Sizzling Sea Bass with Fennel and Basil

Ingredients: 4 unskinned sea bass fillets 1 bulb fennel, grated 1 tbsp chopped fresh basil 1 tbsp chopped fresh flat-leaf parsley 1 tsp fennel seeds salt and freshly ground black pepper 1 tbsp olive oil 1 lemon, thinly sliced Method: 1.  Cut diagonal slashes across the skin of the sea bass. 2.  Mix the fennel […]

54

Asian BBQ Salmon

INGREDIENTS  4 portions skinless salmon  1 tablespoon toasted sesame oil, divided Marinade/Glaze 2 tablespoons Asian sweet chili sauce (like Mae Ploy) 3 tablespoons ketchup 3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman) 2 tablespoons cider vinegar 2 tablespoons brown sugar 2 tablespoon soy sauce 2 teaspoons freshly grated ginger 1/2 teaspoon garlic powder 1/2 […]

55

Monk, rosemary and cherry tomato skewers

Makes 8, enough for 4 as a starter or for 2 as a main course Ingredients: 5 tbsp olive oil 3 fat cloves of garlic, peeled and sliced Fresh rosemary sprig 250g monkfish cut into 16 cubes 200g cherry tomatoes 8 bamboo skewers or 8 woody sprigs of rosemary Method: Put the oil, garlic and […]

56

Sunshine Hake

This recipe is packed full of flavour. You could substitute the hake with haddock or cod and get the same results. Serves 4 Ingredients: 4 hake portions Salt and freshly ground black pepper 4 tablesp. rapeseed oil 4 -6 medium potatoes peeled, cooked and chopped 1 red onion, peeled and thinly sliced 2 cloves of […]

57

BBQ Hake with beetroot, new potatoes and a pea dressing

Ingredients 200 gm beetroot, peeled and cut into quarters 1 tsp chopped fresh thyme 4 tbsp olive oil 8 shallots – peeled and cut in half lengthways 2 tbsp runny honey 4 x 200g portions of hake, skin on and boned 1 juice and zest lemon 1 clove garlic, chopped finely 10 new potatoes, boiled until […]

58

BBQ Mackerel with Garlic and Lemon

Ingredients: Mackerel – 2 butterflied fish Freshly ground salt and pepper 2 cloves garlic Juice of 1 lemon 2 tbsp olive oil   Method: Place the mackerel in a large shallow dish. Whisk together the lemon juice, olive oil and crushed garlic with a pinch of salt and pepper.  Pour the mixture over the fish […]

59

Thai Style Seabass

Ingredients: 2 x  seabass fillets 2 lemongrass stalks 3 garlic cloves, unpeeled 100g chunk fresh ginger, peeled and finely sliced 3 small red chillies, finely sliced Zest and juice of 1 lime, plus extra wedges to serve Torn coriander leaves, to garnish Method:  Bash the lemongrass with the blunt side of a knife to bruise […]

60

Sweet Thai Chilli Salmon Skewers

Ingredients: 2 salmon portions, cut into chunks a pinch of salt and pepper 1 bunch of green onions, sliced into 1 to 2-inch pieces 1 cup sweet chili sauce, plus extra for topping 1 tablespoon coconut oil 2 tablespoons fresh chopped coriander 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds 2 limes, sliced Method: […]