Leaf wrapped stuffed salmon

Leaf wrapped stuffed salmon

By Stephen John Salmon has long enjoyed well-deserved regard among foodies as one of life’s great delicacies. Even with the general public who usually prefer beef to fish, salmon has become very popular. Salmon in itself is considered a healthy dish, but you can enjoy a healthier salmon meal with a leaf wrapped stuffed salmon. As the name suggest, it’s salmon stuffed with bread crumbs, almonds, and parsley, and wrapped with steamed or boiled lettuce or sorrel leaves. The stuffing can be so good you would actually want an extra batch in a separate dish or a hollowed-out lemon. Without further ado, here’s your recipe for this mouth-watering salmon presentation. For the Wrap, You Will Need: 3 heads lettuce (butter type) or 1 pound fresh sorrel leaves For the Lemon-Almond Stuffing: 1 cup fine fresh bread crumbs 1 cup unblanched almond 1 tablespoon fresh tarragon or thyme leaves 1 cup fresh parsley sprigs 3 tablespoons freshly grated lemon zest ¼ cup freshly squeezed lemon juice ¼ pound unsalted butter, softened Salt Freshly ground black pepper Ground cayenne pepper 1 whole 5- to 8-pound salmon, dressed and boned Salmon caviar or cooked crayfish for garnish How to Prepare 1.) Preheat the oven to 350° F. 2.) Dip the lettuce or sorrel leaves in boiling water for about 10 seconds. Remove leaves immediately and place in a bowl of ice water.  Drain and spread out on paper towel. 3.) To make the stuffing, combine almonds, bread crumbs, and parsley in  a blender or food processor. Process until coarsely chopped and well mixed. Add tarragon or thyme, lemon zest and juice, and butter. Mix thoroughly and season with salt, pepper, and cayenne to...

Moroccan Style Quinoa

Quinoa (pronounced keen-wa) is often thought to be a grain but in fact it is a highly nutritious seed from the Andes. This dish can be made as vegetarian (and more authentically Moroccan) if you leave out the bacon – but it is a delicious addition for those of us who like a bit of meat! Ras el hanout is a Moroccan spice mix which means “head of house”. It is not a precise mix as it is of the house, but typically has between 35 and 42 different spices in it! You can buy it online (Amazon!)  if you can’t find it locally. This is a quick, easy (healthy) dish that is full of flavour. For 2 good portions: 75g quinoa 1 tsp coconut oil 100g bacon, chopped 1 portabello mushroom, chopped 1 stick celery, chopped 1 small red onion, chopped 3 handfuls spinach, washed 8 small sun dried tomatoes (in oil, but drained) 1 tsp ras el hanout* 1 tsp fresh mint, chopped 1 tblsp mixed seeds eg pumpkin, sunflower, flaxseed To prepare First, start the quinoa: Bring the quinoa to the boil in twice its volume of water – water will just cover the quinoa. Simmer for 10 minutes then switch off  the heat, cover and stand for a further 10 minutes. Meanwhile… Sweat the onion in the coconut oil until softening and starting to colour Add the bacon and mushrooms and cook over medium heat for a few minutes stirring occasionally until they are nearly cooked. Add the celery, seasoning and sun dried tomatoes and stir. Cook for a minute or two then lay the spinach on...
New (oldish) greens

New (oldish) greens

It’s always interesting to find a new product, especially when it’s a new kind of vegetable! Yes while strolling though Mark & Spencer picking up some ingredients for a Sunday roast, I noticed a pack marked “flower sprout” I had never heard of this before. Further reading confirmed this is indeed a “new and exclusive vegetable”, and interestingly that it “arouse naturally from a crossing of Brussel sprouts and kale”. Finally there is a bold promise on the package of “a mild nutty flavour that will appeal to all”. Now I like Brussel sprouts and I like kale, but I also know a lot of people don’t like either of these greens. So how do they taste? Well I loved them! The small sprouts look like wildly unfolded Brussels, and have a mixed light and dark green colour. First off they taste mildly of Brussel sprouts, then the flavour changes leaving an aftertaste closer to the strong chlorophyll and iron of kale. It has a good texture too, the stalk of the sprouting leaves kept some “bite” while the leaves themselves held up well not going too soggy like sprouts can, but not quite having all the bite and firmer texture like kale. So taste and texture are both good. It certainly went well with my roast chicken Sunday dinner, and would be great in stir fries. Another way to try them is with cheese sauce. On the packet it says the flower sprouts were grown by George Read in Lincolnshire, but a quick look at their website doesn’t give any further clues about this new vegetable. In fact flower sprouts aren’t mentioned...
Please sir can I have some more?

Please sir can I have some more?

I don’t know if you missed this recent article on the BBC news website, because it certainly caught my attention. It was in the business section titled “Kidz Breakfast: Giant breakfast boosts cafe’s business”, I must say I was intrigued. It appears a café in Great Yarmouth has come up with a promotional idea, if you can eat their mega-breakfast you get it for free, or you pay £15 if you can’t. It’s called “Kidz” because the meal weighs the same as a baby… This is no new trick in the promotion of a restaurant, but the staff at this establishment have been watching way too much Man vs Food. The breakfast in question is a whopping 9lb of your morning favourites! It could feed a family of four…a very hungry family of four. Only one man in history has managed to eat the entire grease-feast unaided – Mr Robert Pinto (great name!), a competitive eater from Lincolnshire. . .Yes he ate all 6000+ calories worth. Want to know what all that looks like? OK deep breath: 12 Bacon rashers 12 Sausages 4 Slices of black pudding 6 Eggs 4 Slices of bread plain 4 Slices of toast 4 Slices of fried bread 2 Hash browns A potato and cheese omelette made with 8 eggs Fried potatoes Baked beans Mushrooms Tomatoes Are you feeling hungry now? It seemed like it was one of those “funny” news items, you know those items at the end of the news to raise a smile and give us all a break from all the depressing things that are happening in the world. Curiously...
Apricot and chocolate bars

Apricot and chocolate bars

Preheat oven to 180C Ingredients 150g plain flour 1/2tsp bicarbonate of soda 75g porridge oats 140g soft brown sugar 75g soft butter 75g chocolate chips Apricot jam Method Sieve flour and bicarbonate into a bowl stir in the porridge oats Beat together sugar and butter until creamy then stir in the oat/flour mixture until crumbly Spoon one quarter of the mixture into a small bowl and stir in chocolate chips Press remaining oat mixture into 2cm baking tin Spread generously with jam sprinkle chocolate chip mix over top Bake for 30 mins or until chips golden brown Cool completely before cutting into squares – and enjoy   photo credit: Dave77459 via photo pin...

Roasted asparagus with sunblush tomatoes

Visiting the South of England Show last weekend, I was amazed at the Asparagus Stand.   Alongside the asparagus they were selling was a wild fresh garlic pesto which was delicious.  And they were advocating eating it with roasted asparagus. Here’s my take on roasted asparagus. Ingredients 2tbsp olive oil 4 asparagus spears per person 55g sun blush tomatoes Salt & freshly ground pepper 2tbsp chopped chives 2tbsp chopped coriander 2tbsp balsamic vinegar Method Place asparagus in roasting dish [I use a oven proof serving dish] and add the olive oil Add the asparagus and sun blush tomatoes Season to taste Place in hot oven for 10-15 minutes When cooked, scatter with chives and coriander Boil balsamic vinegar for 20 seconds or so until slightly reduced and pour over asparagus Serve immediately   BTW Ingredients for the Fresh Wild Garlic Pesto are as follows and to make the pesto, I guess you just whiz it all together in a liquidizer! Wild garlic Pine and cashew nuts Parmesan cheese Organic olive oil Sussex rape seed oil Lemon juice Salt...