Roast hake with chermoula on a bed of new potatoes and tomatoes

We’re lucky that the excellent Mummery Brothers sell all kinds of delicious fresh seafood on the market in Bury St Edmunds. You can make this dish with any meaty white fish such as cod and haddock but this delicious hake caught our eye last Saturday. I made this for a quick supper for two but you can just double or treble the quantities to serve more people. It’s ridiculously simple to make but the combination of the roasted potatoes and tomatoes with the fish and tangy North African chermoula marinade is a real knock-out.

Roast hake

You will need…

  • 2 thick hake fillets
  • 300g new potatoes, sliced to about 6mm thickness
  • 200g large, fresh tomatoes (I used fresh plum tomatoes), sliced to about 1cm thickness
  • 2 – 3 tablespoons of olive oil
  • Chermoula marinade: a generous handful of chopped fresh coriander, 2 cloves of grated garlic, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground paprika, 1/4 teaspoon chilli powder, 2 tablespoons of olive oil, zest and juice of half a lemon 

To make…

  • Preheat the oven to 230°C
  • Slice and then coat the potatoes and tomatoes with a couple of tablespoons of olive oil and season with a little salt. Layer them in a lightly oiled baking dish.
  • roasted hake supperBake in the oven for about 30 minutes until the potatoes are tender and a little browned around the edges.
  • Meanwhile, sprinkle the fish with a little salt on the flesh side to firm it up. Mix the chermoula ingredients together and top the fish with half of the mixture.
  • Remove the potatoes from the oven and place the fish on top, flesh side down.
  • Return it to the oven and bake for 10 or 12 minutes until the fish is cooked through.
  • Just before serving, slip off the fish skin (it will come away easily once cooked – I forgot to do this as you can see from the picture!) and pour over the remaining chermoula.
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Tabbouleh deluxe!

A Pigeon Cottage ‘Garden Kitchen’ favourite weekend lunch is a marinated, butterflied leg of lamb cooked on the barbie served with a delicious salad like this one; and a cold glass or three of course! It’s very simple to make, takes about 30 minutes and easily feeds six people. Oh, and it goes without saying, tastes delicious! If there is any left, it’s brilliant for packed lunches and will keep in the fridge for a couple of days no problem.

tabbouleh deluxe

You will need…

  • 175g bulgur wheat
  • 500ml chicken stock
  • 1 teaspoon each of fennel, caraway, cumin and coriander seeds
  • 1 fresh red or green chilli, deseeded and finely chopped
  • 2 fat cloves of garlic, finely grated
  • 1 small red onion, peeled and finely chopped
  • 1 pomegranate, seeds removed
  • 1/4 teaspoon of chilli powder
  • 100g of toasted pine nuts
  • 1 small bunch each of fresh mint, coriander and flat leaf parsley
  • zest and juice of a lemon
  • 2 tablespoons of extra-virgin olive oil
  • Sea salt and freshly ground black pepper

To make…

  • Place the bulgur wheat and the stock in a saucepan, bring to the boil, cover and cook over a low heat for 15 to 20 minutes. Remove from the heat and allow the grains to plump up in the steam. Allow to cool down completely before combining with the dressing and other ingredients.
  • Dry roast the seeds for a few minutes in a heavy frying pan. Allow to cool and grind into a fine powder.
  • In a large bowl add the ground spices, lemon juice, zest and chopped onion. Leave to infuse for 10 minutes, the lemon juice will reduce the sharpness of the onion.
  • Next, add the fresh herbs, pomegranate seeds, pine nuts, olive oil, garlic. Add the cooled bulgur wheat and mix thoroughly. Taste and adjust the seasoning with salt and pepper.
  • Transfer to a serving dish and serve at room temperature.
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Four easy ways to find more food and drink inspiration!

If you follow the Pigeon Cottage Kitchen blog you’re probably (a) interested in making or eating delicious food or perhaps (b) in some way related to me and I guilt-tripped you into following me!

Anyway, I’ve been doing a bit of spring clean on my social media accounts and I thought I’d let you know how each one helps you to get even more great ideas for recipes, places to eat out, new ingredients and cookbooks to try, or cookery programmes to watch. Each one has slightly different ‘foodie inspiration’ qualities, so please feel free to add, follow, share or like any or all of these accounts to your own. It’s free and really easy to set up your own accounts if you don’t already have them by the way.

Pinterest PCKPinterest calls itself the world’s gallery of ideas and so it is! I use it to find inspiration for everything from craft ideas and interiors to die for, to mouthwatering recipe pics and links. You can follow my Pigeon Cottage Kitchen picture boards on great bakes, healthy eating, salads and delicious desserts here. Be warned, once you start, it’s totally addictive!

 

@pigeoncottage.comTwitter is a 24/7 stream of global news on all manner of topics throughout the world – celebrities, politics, issues and events. It can be quite overwhelming but if you follow @pigeoncottage you’ll get a pretty carefully curated stream of news about foodie events, places to eat and alerts on recipes and new cookery books.

 

PCK Facebook page

‘Like’ the Pigeon Cottage Kitchen Facebook page and you’ll get notifications of all the recipe alerts and foodie news articles I post.

 

 

 

 

 

PCK instagramFollow Pigeon Cottage Kitchen on Instagram and you’ll not only see my gallery of images but you can also peek at the lists of accounts I follow to see whose foodie pics I love – Frances Quinn, former Bake-Off winner and creative genius, Nigella, Jamie and Ottolenghi all have beautiful and inspiring Instagram pages.

 

Share, follow, like and, most of all, ENJOY!

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Spicy butternut squash hummus

This butternut squash hummus is super-easy and inexpensive to make and a great dip served with warm pitta bread, or as a side dish with Middle Eastern seasoned roasted lamb or BBQ meats.

Spicy butternut squash

  • 1 small butternut squash, peeled and cut into cubes
  • 3 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 3 tbsp tahini paste
  • 1 tbsp rose harissa paste
  • 100g Greek yoghurt
  • Squeeze of lemon juice
  • 1 tsp sesame seeds
  • 1 tsp ground and roasted cumin seeds

 Preheat the oven to 200°C.

On a large baking tray, toss the squash and garlic in the oil. Season and roast for 40 to 45 minutes until soft and tender. Allow it to cool.

Slip the garlic from their skins and whizz the squash, lemon juice, garlic, tahini, harissa, yoghurt in a food processor. Check the seasoning and adjust if necessary. Turn out into a serving dish. Drizzle with olive oil, sprinkle with sesame seeds, roasted cumin and a few dots of harissa.

Whats4teaMum?To buy a copy of  my book “Whats4teaMum?” Favourite recipes from the Pigeon Cottage Kitchen on amazon for just £6.99  click here

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Onion and Anchovy Tart

I recently bought a pack of The Fickle Fish hot smoked anchovies from Waitrose because they looked interesting and I just really like anchovies. I was wondering what to do with them and I had a roll of all-butter puff pastry in the fridge, hence this star ‘onion and anchovy’ tart was born!  I’ve eaten something similar in France, it’s beyond delicious, dead easy to make and works well as either a light lunch with a green salad (this will serve 4) or as a kind of ‘pizza substitute’ party or buffet supper snack with a cold beer (serves 8).

Anchovy tart

You will need…

  • 1 pack of hot smoked Fickle Fish anchovies
  • 1 50g tin of anchovies in oil (30g drained weight)
  • 3 large onions, peeled and thinly sliced
  • 40g butter, 1 tsp light olive oil
  • A fresh bay leaf, a sprig of fresh rosemary or thyme
  • 375g pack of all-butter ready rolled puff pastry – I used Sainsbury’s ‘Taste the difference’
  • Optional: a handful of black pitted olives

To make…

  • Preheat the oven to 220°.
  • Heat the oil and butter in a large frying pan, add the onions and herbs. Season lightly with salt. Cook them down gently for about 15 minutes until they are very soft, sticky and sweet. Remove the herbs and set aside.
  • Line a baking sheet with baking parchment.
  • Anchovy and onion tartUnroll the puff pastry sheet onto the parchment and trim it to fit the baking sheet. Lightly score a ‘frame’ into the pastry with a sharp knife. Be careful not to cut it right through, it needs to be about  2cm in from each outer edge. This allows the edge to rise as it bakes and contains the filling.
  • Drain the can of anchovies and mash them into a paste. Spread the paste evenly inside the ‘frame’ outline you’ve made in the pastry. Spoon over the onions and lay the smoked anchovies in a kind of herringbone pattern. Lightly brush the pastry edge with a little water, milk or egg wash. You could also scatter it with a few pitted black olives if you like.
  • Anchovy and onion tartBake it in the oven till golden and bubbling for about 15 to 20 minutes.
  • Remove from the oven, cut into slices and serve warm.

 

Whats4teaMum?To buy a copy of  my book “Whats4teaMum?” Favourite recipes from the Pigeon Cottage Kitchen on amazon for just £6.99  click here.

 

 

 

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