COOK - BAKE - LEARN - SMILE

Breaded Fish and Chips


Is there anything more traditional than fish on a Friday?

Not being a big fan of deep fried food, I opted to bread the fish fillets and cook in the oven.

The fish comes out beautifully flaky, with the crispy breaded exterior forming a seal around the fish and keeping it very moist.

I served the fish with buttered and minted peas along with some oven roasted chips.

A British favourite, and for a good reason - you simply cannot beat fish and chips!

Breaded Fish and Chips : Close Up

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Herb Crust Rack of Lamb


It may be miserable and autumnal outside, but there is something comforting about having a spring dish for dinner.

The combination of the cheesy aubergine and delicious crusty lamb followed by a blast of mouth watering and delicious salsa verde is amazing.

I like my lamb a nice medium rare, but adjust the cooking times accordingly.

I served this dish to guests, half a rack per person.

I also served a bowl of steamed new potatoes, sprinkled with mint, along with the remaining salsa verde and a quick mint sauce.

Herb crusted rack of lamb : Close up


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Salsa Verde with Tomato


Salsa Verde as the name suggests stands for green sauce. The Italian version is traditionally served cold and includes parsley, vinegar, capers and garlic.

I always chop this sauce by hand as I like the rustic coarseness that is achieved, as opposed to blitzing it in a food processor.

The sauce is so versatile, being suitable for fish and meat.

It is zesty and zingy and works fantastically well with the
Herb Crust Lamb.

Salsa Verde : Stir well

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Naga Chilli Chicken : Not for the faint hearted


I was challenged to come up with a seriously chilli hot recipe for the Dropzone.

Being a chilli-head, this was not something to be shied away from!

A quick peek on the internet and I got myself a bag of Naga Ghost Chillies. These chillies should come with a health and safety warning as they are off the scale in terms of heat. (1.4 million Scoville, where as a scotch bonnet is 400,000 Scoville).

Believe it or not, I thought I would add some herbs and seasoning to make the kebabs as delicious and tasty as possible.

Frankly, after the first 3 seconds, which I have to say were flavoursome and fruity, the rest became a blur. The heat was mind numbing causing waterfalls of sweat to explode from every part of my body.

I did finish a kebab, but I really would not recommend this recipe, at this chilli heat.

I will make it again, but will use 1/3 of a naga chilli. I will post back with the more palatable results!

Naga Chilli Chicken Kebabs : Naga Chillies

Naga Chilli Chicken Kebabs : Naga Chilli Chicken Kebabs Served

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Tangy Fresh Garlic Bread


Garlic bread works well with so many Italian dishes as a great accompaniment.

Penne pasta to Lasagne, it never fails to add a great crunch and zing!

Can also be frozen, uncooked and cooked through from frozen
(takes 45 minutes).

So much better than takeaway or shop bought equivalents. The parsley and lemon are the key!

Originally served with
Breaded Chicken and a Herby Tomato Sauce.

Garlic Bread : As an Accompaniment




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Herby Butter


Herb butter is a store cupboard essential.

Pull the butter out of the freezer and slice of a little and add to boiled new potatoes or other seasonal vegetables. The herbs and lemon will really lift the vegetables to a whole new dimension.

I use the herb butter for my
garlic bread, as well as my stuffing for chicken Kiev.

It takes minutes to make and stores for months in the freezer.

Try it at home today!

Herb Butter : Pull from the Freezer when Needed


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Tzatziki


Tzatziki is an easy accompaniment to make, tastes delicious and goes with so many different main dishes, from burgers to shoulder of lamb. Always a popular side dish at any BBQ.

Even those that cannot cook, can make this side - as frankly, it invokes no cooking. If you can operate a grater; you can make this.

The Tzatziki will happily last for a day or two, cling filmed in the fridge.

Any lefts overs, normally gets eaten the next day with vegetable crudités and strips of flatbread.

Originally served with
Pork Souvlaki.

Tzatiki : Greek Feast” width=

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