Headrock Dog Rescue

Mediterranean fish tray bake

Wed, 21 Mar 2012 19:50:00 +0000

I made this recently, a great way to enjoy salmon.

Ingredients

1kg baby potatoes, large ones cut in half

500g courgettes, trimmed

1 red onion, cut into wedges

1 tablespoon olive oil

2 x 240g packs responsibly sourced Scottish salmon fillets by Sainsbury’s

1 lemon, skin peeled

4 sprigs fresh thyme

4 sprigs fresh flat-leaf parsley

2 x 390g cartons Sainsbury’s chopped tomatoes in tomato juice

100g black olives

½ x 28g pack fresh basil

Preheat the oven to 200ºC, fan 180ºC, gas 6.

Put the potatoes in one roasting tray and the

courgettes and onion in another. Drizzle each with

half the olive oil, season with freshly ground black

pepper, and toss to coat. Bake for 30 minutes.

Meanwhile, make 23 slits in the skin of each

salmon fillet, then stuff with small pieces of the

lemon peel, and the thyme and parsley sprigs.

Remove the trays from the oven. Add the potatoes

to the courgettes and onion, then pour over the

chopped tomatoes and scatter over the olives and

half of the basil. Top with the salmon fillets, skin side

up. Return to the oven and cook for 10-15

minutes, until the salmon is cooked through. Remove

from the oven and serve garnished with the remaining basil.

Rainbow Trout, Beetroot and Horseradish Yoghurt

Wed, 11 Jan 2012 23:25:00 +0000

INGREDIENTS

• 400g new potatoes, large ones halved

• Sea salt and freshly ground black pepper

• 4 x 100g rainbow trout fillets, skin on and pin-boned

• Olive oil

• Few sprigs fresh thyme

• 2 heaped tbsp natural yoghurt

• 1 lemon

• 1 heaped tsp creamed horseradish, or to taste

• 4 jarred beetroots, quartered

• Balsamic vinegar

• Knob of butter

• 2 handfuls of watercress, washed and spun dry

• Extra virgin olive oil

Method

1. Add the potatoes to a pan of salted boiling water and cook for about 15 minutes, or until tender. Put a large frying pan on a medium heat. Season the trout on both sides with a pinch of salt and pepper. Add a good lug of olive oil to the pan and scatter in the thyme tips, followed by the trout, skin-side down (you may have to do this in 2 batches). Press down on the fish with a fish slice to help the skin crisp up. Cook for 4 minutes, jiggling the pan every now and then, and turning for the last 20 seconds or so to finish it off – you want to cook it about 90% of the way through on the skin side.

2. Meanwhile, in a small bowl mix the yoghurt with the juice of ½ a lemon, the horseradish and a small pinch of salt. Have a taste to check it’s hot enough – it needs a good kick. Dress the beets with a good splash of balsamic and a small pinch of salt.

3. Drain the potatoes then toss them with a pinch of salt and pepper and the butter. Squash half onto each plate. Squeeze the juice of half a lemon into the hot pan of fish, then transfer 2 fillets to each plate. Top each portion with a good dollop of horseradish yoghurt, a spoonful of dressed beets and a little watercress, then drizzle lightly with extra virgin olive oil and serve.

Green Tomato Chutney

Wed, 11 Jan 2012 23:05:00 +0000

Ingredients

2½ kg green tomatoes

500g onions

1 rounded tbsp salt

500g sultanas

500g cooking apples

500g light muscovado sugar

1.14 litre jar spiced pickling vinegar

Slice the tomatoes (you can skin them if you want, but I don't usually bother). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.

Next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins.

Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.

Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see Know-how, below) and cover with lids.