Recipes

Teriyaki Salmon

  • 2 Fillets of Salmon, roughly 100g each
  • 100g Courgette
  • 2 Spring Onions
  • 100g Fennel
  • 50g Tenderstem Broccoli
  • 75ml Kikkoman Soy Sauce
  • 25ml Maple Syrup
  • 1/2 tsp Garlic Powder
  • 1 tsp Sesame Oil

Start off by making up your marinade, mix together the soy sauce, maple syrup and garlic powder. Put the salmon into the marinade skin side up and leave for at least half an hour, even better overnight (if you’re particularly organised).

Next you’re going to want to thinly slice all of the vegetables, I did mine at a jaunty cheffy angle because they look pretty. Now for the cooking, pre-heat your oven to 180c and start off with the salmon. Lightly cook for about 2 minutes either side in a pan and then transfer to the oven to finish off.

In a saucepan reduce the excess marinade until it is sticky and syrup like in consistency. Then, in a wok stir fry the courgette, fennel and spring onion, I threw a few drops of soy sauce over it for some seasoning. Steam of boil the tenderstem, I boiled mine until it was… tender. Finally, plate the veg stick the salmon on top and glaze the fish with the marinade using a pastry brush. Enjoy!

PG

More at https://portlygourmet.wordpress.com

Seafood Linguine

  • 150g Raw King Prawns
  • 100g Octopus (Cleaned)
  • 4 Large Scallops (Cut in half)
  • 10 Mussels
  • 50g Samphire
  • 75g Linguine
  • 50g Butter
  • 1 tsp Capers
  • 2 Cloves Garlic

I’ll warn you now there is a little bit of faffing around with this, it is however well worth it. Start off by prepping your seafood (or you could of course ask your fishmonger to do that for you). You’re going to want peel the prawns, do this by taking off the head and then running your thumb under the shell towards the tail.

Throw away the shells but keep the heads they are lovely deep fried, trust me. Leave the prawns to one side and thinly slice the octopus separating the tentacles. Again leave those to one side and then slice the scallops through the middle so you get eight discs.

Boil the kettle and then stick a large pan on the heat. Once the pan is scorching hot, add little oil and then stir fry the octopus, followed by the prawns and finally the scallops. Leave them all to one side to rest. In another pan cook the pasta until softened. Just before you drain the pasta add the samphire to blanch for about a minute.

Now for the mussels put them in a small pan, put on a high heat and cover. Cook for about three minutes or until they are all opened. You don’t need to add water there is enough moisture in the mussels to steam them open.

Back in the pan you used for the seafood, melt the butter, add the capers, crush the garlic into the butter and stir. Finally add the pasta, samphire, mussels and the other seafood and stir for about a minute or so making sure its all well coated. Transfer it to a bowl and dive in!

PG

More at https://portlygourmet.wordpress.com

Eggs Royale

  • 1 Egg
  • 1/2 Soft White Roll or English Muffin
  • 100g Chapel and Swan Smoked Salmon
  • Water
  • 1 tbsp Hollandaise Sauce ( Atkins & Potts)
  • Pinch of dried Parsley

Start, by cutting the roll in half and sticking it in your toaster or under the grill.

Use a small frying pan to poach my eggs,  it works the best and makes it easier to get them out of the pan.

Bring some water to the boil in the pan and once boiling, crack the egg into the pan. Poach the egg for around 3 minutes. While that’s cooking, cut the salmon into little strips and layer on top of the now toasted roll.

Once the egg is done, take it out and lay it on top of the smoked salmon, before topping with the hollandaise sauce.

Paprika and Panko crusted Wild Halibut with Chorizo, Pickles and Samphire

  • 200g Chunk of Wild Halibut
  • 2 tbsp Mayonnaise
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Mixed Herbs
  • 50g Samphire
  • Thumb sized piece of Chorizo
  • 1 Small Dill Pickle
  • 2 tbsp Panko Breadcrumbs

In a bowl mix the mayo, garlic, paprika and mixed herbs together. Put the mixture on top of the the fish and top with the panko. Bake the fish in the oven at 180c for about 15 minutes, until cooked through.

While the fish cooks, Cut the chorizo into small dice and fry in a little oil until just cooked (leave to one side). In another pan, add the samphire and just enough water to cover. Bring to boil and then turn off and leave to one side. Cut the pickle into rounds.

Once the fish is done, put on a plate, scatter the chorizo and pickle and top with the samphire. Now you have some fancy fish for your dinner!

Paprika Octopus

  • 3 Octopus <Cleaned> (c.200g each)
  • 1 large Potato
  • 2 tsp Capers
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • Salt and Pepper
  • 2x 25g Butter
  • 25ml Extra Virgin Rape Seed Oil

Cut the tentacles off from the octopus. You can keep the hoods in the freezer and use them in Paella or a seafood linguine. Cut the tentacles into pairs and leave to one side for a second.

In a bowl mix together the paprika, garlic, salt and pepper and leave to one side. Peel the potato and cut into small chunks and boil until mashable.

Mash the potato and add 25g of the butter to the mash along with the capers. Mix it all together and leave to one side in the same pan with a lid on to keep warm.

In the microwave melt the other 25g of butter and then add to the paprika mix along with the oil. Finally in a wok in a little oil stir fry the octopus for about 2 minutes. Add the paprika and oil mix and coat the tentacles.

Put the mash onto a plate and top with the paprika coated octopus. Grab a knife and fork and dive in!

Scallops and Squid Ink Orzo Risotto

  • 3 Scallops
  • 75g Orzo
  • 200ml Chicken Stock
  • 2 sachets Squid Ink (16ml)
  • 1 rasher Bacon
  • Seasoning

Start off by chopping the bacon into small dice and scoring the scallops on both sides. In a wok sear the scallops on either side and leave to rest in a warm place (I used the oven on 80c). in the same pan, fry the bacon dice until browned.

Add the orzo and cook for about 30 seconds and then add half of the chicken stock. Cook until the liquid has disappeared. Add the other half of the stock along with the squid ink and repeat the process. Finally plate up and put the scallops on top of the ‘risotto’.

Super Easy Moules Mariniere

Moules Mariniere

  • 1kg Brancaster Mussels
  • ½ Packet Potts Moules Mariniere Sauce

Honestly it cannot be simpler or faster. In a wok or large saucepan, cook the mussels in a dry pan until they’re all open (discard any that don’t open). Drain the excess liquid then add the sauce. Stir to make sure it’s all coated. Serve with some crusty bread straight from the pan.

Sea Bream with Blue Cheese Linguine

BR6 with Blue Cheese Linguine

  • 1 Sea Bream Fillet
  • 75g Linguine
  • 50g Stilton
  • 25ml Single Cream
  • Black Pepper

Boil the kettle and heat a saucepan. Add the water to the pan along with a generous pinch of salt. Add the linguine to the water and cook until al dente. Now for the fish…

In a cold pan with a little oil, lay the fish skin side down and let the pan heat up.

Once it’s cooking nicely wait until the colour of the flesh begins to change and then flip and finish the fish off. As the fish cooks heat the cream and then crumble in the stilton. Melt the cheese off the heat, this will stop the sauce from having that weird grainy texture.

Remove the fish from the pan to rest and in the same pan add the cooked linguine followed by the cheese sauce. Make sure it is coated nicely then plate up with the fish on top.

Red Prawn Curry

Prawn Red Curry

  • 7 King Prawns (6 peeled, 1 shell on)
  • 1 Pouch Microwave Rice
  • 1 tin Coconut Milk
  • 25ml Soy Sauce
  • ½ Red Pepper (thinly sliced)
  • 15ml Coriander Paste
  • 1 Blue Dragon Red Curry Paste Pot

In a hot wok cook the prawns until they are nicely pink and then leave them to rest. In the same pan cook the pepper and then add the curry paste followed by the coconut milk.  Simmer for a little while and then add the soy and coriander. Give it all a good stir about and simmer for another 3 minutes.

While the curry bubbles away, zap the rice in the microwave for 90 seconds, add the rice to the bowl top with the prawns and the sauce and finish with the shell on prawn.

 

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