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Hello dear readers,

You may have heard of something called GDPR. It’s a new law that helps to protect the data that you share with third parties that comes into effect on May 25th of this year.

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Thank you for following the Pigeon Cottage Kitchen so far and I hope you’ll enjoy all the new recipes to come.

Best wishes,

 

Janet Davies

Pigeon Cottage Kitchen

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Cod with spicy tomato sauce

You’ll find a few baked white fish recipes on the website but this has to be one of our favourites.  Quick, tasty and colourful, the hot and spicy sauce with fennel and mustard seeds is a perfect foil for the chunky white fish. We like it served with basmati rice and peas.

Cod in a spicy sauce

Serves 4

  • 1 900g cod loin or 4 cod steaks (it’s also great with salmon)
  • 1½ teaspoons of salt
  • ½ teaspoon of cayenne pepper
  • ¼ teaspoon of turmeric
  • 8 tablespoons of vegetable oil
  • 1 teaspoon of whole fennel seeds
  • 1 teaspoon of whole mustard seeds
  • 2 teaspoons of ground cumin seeds
  • 200g onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 400g tin of chopped tomatoes
  • ¼ teaspoon of garam masala
  • a tablespoon of freshly chopped coriander

To make…

  • Cod with ricePre-heat the oven to 180°C.
  • Butter the baking dish.
  • Rub the fish with half the salt and cayenne pepper, all of the turmeric and a little oil.
  • Make the sauce by adding 4 tablespoons of oil to your pan and when it’s hot, add the fennel and mustard seeds.
  • When they start to pop, add the onions and garlic and fry until they brown lightly.
  • Add the ground cumin, remaining salt and cayenne.
  • Add the tomatoes and garam masala, bring to a simmer and cook for 15 minutes.
  • Place the fish in the baking dish – skin side down, pour over the tomato sauce and bake uncovered for 15 minutes. Sprinkle with freshly chopped coriander and serve with basmati rice and peas.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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Tuna linguine

When you’re busy at work, maybe late home, but want something tasty and quick that just uses storecupboard ingredients, this tuna linguine really hits the spot. This is a real mid-week supper lifesaver that we’ve made time and again. I use linguine because I prefer it and I’ve always got some in the pantry but it works with most pasta shapes.

Tuna linguine

  • 1 large onion, sliced
  • 400g tin of tomatoes
  • 1 x 110g tin of tuna
  • 2 tablespoons of olive oil
  • 1 tsp sea salt
  • 1 pinch of sugar
  • 40g Parmesan cheese, grated
  • 200g of linguine
  • Black pepper

To make…

  • Heat the olive oil in a frying pan and fry the onion gently for about 6 minutes until it’s soft and light golden not browned.
  • Add the tomatoes, salt and sugar and reduce a little to intensify the flavour.
  • Cook the linguine in plenty of boiling salted water following the instructions on the packet – usually 8 to 10 minutes. Drain well when cooked.
  • Stir the tuna flakes into the tomato sauce.
  • Add the pasta and combine thoroughly with the sauce.
  • Serve in warmed bowls, add the Parmesan cheese and black pepper.
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Real rice pudding

I have no idea why, but this Sunday morning, I woke up and craved a real, oven-baked rice pudding; the kind my mum used to make in the Aga. Creamy, soft, scented with vanilla and topped with a nutmeg crust, this is comfort food at its best. I like to eat it just warm from the oven by itself but it’s also lovely with fresh raspberries or a fruit compôte of plums, cherries or blueberries. This is a proper nursery pudding, the kind that makes you feel warm and utterly comforted just by the fragrance that fills your kitchen when it’s cooking.

Real rice pudding

Serves 6

  •  100g pudding rice
  • 750ml full cream milk (preferably Jersey)
  • 40g caster sugar (preferably vanilla sugar)
  • A grating of nutmeg
  • The seeds from a vanilla pod or a teaspoon of vanilla paste
  • 20g unsalted butter

To make…

  • Preheat the oven to 150°C.
  • Lightly butter a baking dish.
  • Bring the milk and sugar to the boil in a non-stick saucepan.
  • Add the rice, stir in the vanilla seeds.
  • Grate a light dusting of nutmeg over the top and dot with pieces of butter.
  • Place in the middle of the oven and bake, uncovered, for about an hour and a half until the rice is soft and creamy and the top or ‘skin’ is golden.
  • Enjoy!

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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Baked cod on a braise of potatoes, garlic and tomatoes

This is a lovely supper dish that is very easy to make and bursting with flavour. The potato part of the dish easily feeds four people, just add enough pieces of cod (or haddock or hake) for however many people you are feeding. We just made this for two of us and had the remaining potatoes for a quick lunch the next day.

Baked cod

Serves 2 to 4

  • Cod loins cut into portions for 2 to 4 
  • 800g of floury potatoes, peeled and thinly sliced
  • 2 tablespoons of light olive oil
  • 1 x can of chopped tomatoes
  • 1 medium onion, peeled and sliced
  • 4 garlic cloves, peeled and thinly sliced
  • 2 tablespoons of double cream
  • 300ml chicken stock
  • Chopped parsley to garnish

To make…

  • Preheat the oven to 200°C.
  • Season the fish with a little salt and set aside.
  • Heat the oil in a large, shallow casserole dish. Add the garlic and onion and fry them gently for about 10 minutes. Add the tomatoes, a little salt and the stock and cook through for another 4 minutes. Stir in the cream.
  • Add the potatoes and simmer them in the liquid for about 15 minutes until tender.
  • Then, either heat a little oil in a frying pan and fry the fish, flesh side down until golden for a couple of minutes or just cover and bake in the oven for 10 minutes until cooked through (the thicker the fillet, the longer it will take to cook through but it shouldn’t take more than 15 minutes). Scatter over the chopped parsley before serving

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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