Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs

 

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

 

Baked Fish with Tomatoes and Tasty Breadcrumbs
Prepares: 4 servings (picture shows 2)
 
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes (oven)

  • Ingredients
  • ¾ cup rice
  • 4 x 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • fresh or dried thyme
  • ground black pepper
  • 60ml (2 fl oz) white wine (¼ cup)
  • 4 small tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 cup fresh breadcrumbs (about 2 slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • seasonal vegetables

  • You will also need an ovenproof dish, greased. It should be large enough to lay the fish in a single layer.


  1. Method
  2. Preheat oven to 180°C (350°F) gas 4

  3. Bring rice to the boil in 360ml (12 fl oz) (1½ cups) of lightly salted water. Reduce the heat to a gentle simmer. For brown rice simmer for 15 minutes and for white rice simmer for 5 minutes.

  4. Meanwhile, remove the skin from the tomatoes. Put them in a bowl and cover with boiling water. Then leave for one minute. Remove with a slotted spoon and gently peel away the skin. (It should come away very easily.) Set aside.

  5. Lightly season the fish with thyme and pepper.

  6. Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan in the ovenproof dish. (It will not be fully cooked at this point.) Then lay the fish on top of the rice in a single layer and pour over the wine. Slice the tomatoes and arrange on top.

  7. Now melt the butter in a frying pan/skillet, add the onion and garlic and cook over a low heat until soft, about 5 minutes. Mix in the breadcrumbs and parsley, then scatter over the tomatoes.

  8. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping is golden brown.

  9. Cut the lemon into four slices and use to garnish.

Updated: September 18, 2018

Chicken Caesar Salad

Chicken Caesar Salad

 

A truly amazing Caesar salad. Golden chicken strips, crispy bacon pieces, home-made chunky croutons, romaine lettuce and parmesan flakes, all tossed in a home-made dressing.

 

Chicken Caesar Salad
Prepares: 4 servings
 
  • Preparation time: 55 minutes
  • Marinading time: 1 hour
  • Cooking time: 25 minutes

  • Ingredients
  • 1½ tbsp fresh lemon juice
  • 1½ tbsp olive oil
  • 1 garlic clove, peeled and crushed
  • 2 sprigs fresh thyme or oregano
  • 3 skinless chicken breasts
  • 2 tbsp light olive oil
  • 170g (6 oz) dry-cured, smoked streaky bacon/side bacon (about 6 rashers)
  • 1 small romaine lettuce
  • 55g (2 oz) parmesan flakes (½ cup)

  • For the chunky croutons
  • 3 slices Italian bread
  • 1 tbsp olive oil
  • freshly ground black pepper

  • For the dressing
  • 1½ tsp Dijon mustard
  • 1½ tbsp white wine vinegar
  • 4 tbsp light olive oil
  • 1 garlic clove, peeled and crushed
  • 1½ tbsp fromage frais
  • salt and freshly ground black pepper

  • You will also need a large glass serving bowl.


  1. Method
  2. Chicken Caesar Salad
  3. Cut the chicken into strips and put in a glass or ceramic shallow dish.

  4. Combine the lemon juice, oil, garlic, and herbs with 2 tablespoons of water and pour over the chicken. Cover and leave to marinade for 1 hour, turning halfway through.
  5. Chicken Caesar Salad
  6. Meanwhile prepare the croutons. Preheat the oven to 150°C (300°F) (gas 2)

  7. Remove the crusts from the bread and tear into large chunks. Put in a bowl.

  8. Now sprinkle over the olive oil, add the pepper and toss together.

  9. Spread over a baking tray/sheet and bake in the oven for 15 minutes.

  10. Once the chicken has marinated begin cooking the bacon. Cut each rasher into three, heat the oil in a frying pan/skillet and cook the bacon until it is crispy. Remove from the pan/skillet and drain on kitchen paper.
  11. Chicken Caesar Salad
  12. While the bacon is cooking, drain the chicken and pat dry. Once the bacon has been removed from the pan/skillet, pour off most of the fat and then add the chicken to the pan/skillet. Cook over a medium heat for 4–5 minutes, turning frequently, until golden and cooked through. Put to one side with the bacon.
  13. Chicken Caesar Salad
  14. Now prepare the lettuce. Pull the leaves apart and plunge into iced cold water for 15 minutes, then drain and pat dry.
  15. Chicken Caesar Salad
  16. Meanwhile prepare the dressing. Whisk together the mustard, vinegar, oil, and garlic until well combined. Then stir in the fromage frais and season.
  17. Chicken Caesar Salad
  18. Chicken Caesar Salad
  19. Tear the lettuce leaves into bite size pieces and add to the serving bowl. Now add the chicken, bacon, half the parmesan flakes and pour over the dressing. Toss everything together. Add the croutons and toss again.Chicken Caesar Salad
  20. Sprinkle over the remaining parmesan and serve immediately.

 

Steak Béarnaise

Steak Béarnaise

 

I love cooking steak in the summer and it is always good to have a selection of different sauces to choose from so the meal can be a little different each time.

This traditional French Béarnaise Sauce is so lovely and creamy and a perfect match with a simply cooked good steak.

 

Steak Béarnaise
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Standing time: 5 minutes
  • Cooking time: About 10 minutes

  • Ingredients
  • For the steaks
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp oil
  • salt and freshly ground black pepper
  • 4 x 170g (6 oz) steaks (rib eye, sirloin or other good quality steak)

  • For the Béarnaise Sauce
  • 4 tbsp white wine vinegar
  • 1 shallot, chopped
  • 2 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 115g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
  • 2 tsp chopped fresh tarragon

  • Serving suggestion
  • fries and peas


  1. Method
  2. For the steaks
  3. Season the steaks.

  4. Now heat a large frying pan/skillet and add the butter and oil. When the butter has melted and is foaming, add the steaks. Fry them, over a medium heat, for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ them.

  5. Transfer to a warm plate, cover and let them rest for five minutes.

  6. For the Béarnaise Sauce
  7. While the steaks are cooking, put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a minute or two. Strain and leave to cool a little.

  8. Now in a small bowl, whisk the egg yolks with some seasoning and then add the vinegar and 1 tablespoon of warm water.

  9. While the steaks are resting, place the bowl with the egg mixture over a pan of just simmering water. Add the butter, a knob at a time, stirring until each knob has melted before adding the next. Continue stirring until the sauce is shiny and thick. Once it has thickened, remove from the heat and stir in the chopped tarragon.

  10. To serve
  11. Spoon the sauce alongside the steaks.

Updated: September 12, 2018

Gratin of Sole with Broccoli

Gratin of Sole with Broccoli

 

A tasty way of serving fish that is quick to prepare and just right for a summer supper. A thick fillet of sole is grilled/broiled smothered in tiny broccoli florets and a cheesy sauce until the sauce is bubbling and golden.

 

Gratin of Sole with Broccoli
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 170g (6 oz) broccoli florets (a medium head of broccoli)
  • 40g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 40g (1½ oz) flour (¼ cup)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 115g (4 oz) cheese, grated (1 cup)
  • 4 large sole fillets, each weighing about 170g (6 oz)
  • salt and freshly ground black pepper
  • 1 tbsp lemon juice
  • butter for greasing
  • 28g (1 oz) Parmesan, grated (¼ cup)
  • cayenne pepper

  • Serving suggestion
  • Baby new potatoes

  • You will also need a vegetable steamer and a large baking tray/sheet.


  1. Method
  2. Preheat the grill/broiler to high.

  3. Cut the broccoli florets from the head of the broccoli and then trim and discard the stems. Separate into 1cm (½ inch) chunks and then steam for about 2 minutes until just tender. Remove the steamer from the pan and set to one side.

  4. Now melt the butter in a small pan and then add the flour and stir until smooth. Let this cook gently over a low heat for 1–2 minutes, until it starts to bubble.

  5. Meanwhile, heat the milk in the microwave for 1 minute, which will make it easier to blend into the roux. Remove the pan from the heat and gradually add the milk, stirring continuously until there is a smooth sauce. Return to the heat, bring the sauce to the boil and stir until it has thickened.

  6. Now remove from the heat and vigorously stir in the cheese until it has melted and blended into the sauce. (Just use the heat of the sauce to melt the cheese. Don’t put the pan over heat on the stove as this will make the cheese go oily.) Set to one side.

  7. Season the fish and then sprinkle over the lemon juice.

  8. Grease the baking tray/sheet and place under the grill/broiler for 1 minute to heat up.

  9. Now lay the fish on the tray/sheet in a single layer. They will sizzle as they touch the hot baking tray/sheet.

  10. With the grill/broiler rack 7.5cm (3 inches) from the heat, cook the fish for just 3 minutes and then remove.

  11. Carefully spoon the broccoli into the cheese sauce to evenly distribute the florets. Now spoon this over the fish and then sprinkle the grated Parmesan on top.

  12. Put the fish back under the grill/broiler and cook for a further 4 minutes or until the sauce is bubbling and beginning to turn golden.

  13. Sprinkle a pinch of cayenne pepper over each piece of fish and serve immediately.

Updated September 11, 2018

Chicken Saltimbocca

Chicken Saltimbocca

 

Prosciutto, slices of Gruyère, and fresh sage leaves are enveloped in chicken breasts, then cooked in Marsala wine. A really quick dish to prepare that is irresistible.

 

Chicken Saltimbocca
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • salt and freshly ground black pepper
  • 4 slices prosciutto
  • 85g (3 oz) Gruyère cheese, thinly sliced
  • 12 fresh sage leaves, roughly chopped
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 120ml (4 fl oz) Marsala (½ cup)

  • To serve
  • Mashed potato or polenta go well with this dish to help soak up the delicious sauce.


  1. Method
  2. Using a rolling pin, first flatten each piece of chicken between two sheets of cling film/wrap. Then pat dry and season.

  3. Now lay a slice of prosciutto on each chicken breast, cover with the Gruyère and scatter over the sage leaves. Fold in half lengthways and coat in the flour.

  4. Heat the oil in a frying pan/skillet and cook the chicken over a medium heat for 2–3 minutes on each side until golden brown.

  5. Now add the Marsala, cover the pan and gently simmer for about 5 minutes, until the chicken is cooked through.

  6. Remove the chicken from the pan and keep warm in the oven.

  7. Increase the heat and reduce the liquid by half.

  8. Pour the sauce over the chicken and serve.

 

Cannelloni Al Forno

Cannelloni

 

A great recipe for a family meal.

 

Cannelloni Al Forno
Prepares: 4 servings
 
  • Preparation time: 40 minutes (plus 25 minutes, if making the béchamel sauce from scratch)
  • Cooking time: 55 minutes (plus 10 minutes, if making the béchamel sauce from scratch)

  • Ingredients
  • Cannelloni ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed (minced)
  • 340g (12 oz) minced/ground beef
  • 400g can (½ × 28 oz can) chopped/diced tomatoes
  • 1 tsp Italian seasoning
  • salt and freshly ground black pepper
  • 360ml (12 fl oz) passata (1½ cups)
  • 16 cannelloni shells
  • béchamel sauce, made with 300ml (10 fl oz) milk*
  • 115g (4 oz) mozzarella cheese, grated/shredded (1 cup)
  • 55g (2 oz) Parmesan, grated/ shredded (½ cup)

  • *In the UK you can buy packets of powered béchamel sauce to which you just add milk and heat. However, I can’t find this in Canada and so have to make the sauce from scratch, which is very easy. You will find the recipe below.

  • You will also need an ovenproof dish large enough to take 16 filled cannelloni shells in a single layer.


  1. Method
  2. Preheat the oven to 180°C (350°F), (gas 4).

  3. If making the béchamel sauce from scratch, make it now (see below).

  4. Heat the oil in a large frying pan/skillet then gently fry the onion and garlic for 5 minutes. Now add the meat and brown over a medium heat for 5 minutes, breaking up any clumps as it browns.

  5. Next stir in the tomatoes along with the seasonings. Gently simmer for 10 minutes.

  6. sauce simmering
  7. If making the béchamel sauce from a packet, make it now, following the directions on the packet.

  8. Pour half the passata into the ovenproof dish.

  9. Fill the cannelloni shells with the meat mixture, placing them in the dish as you go.

  10. Pasta filled with meat sauce
  11. Now pour over the remaining passata and then top with the béchamel sauce.

  12. Passata added
  13. Adding béchamel sauce
  14. Topped with béchamel










  15. Sprinkle over the mozzarella and then the Parmesan covering the sauce completely.

  16. Topped with cheese
  17. Bake in the oven for 30 minutes until the top is golden brown.

  18. Tip
  19. In UK the packets of grated mozzarella have no additional additives. In Canada the shredded mozzarella does. To avoid the additives, shred block mozzarella, popping it in the freezer for 30 minutes first to firm up. It will make shredding easier.

Béchamel Sauce
 
  • Ingredients
  • 300 ml (10 fl oz) milk (1¼ cups), warmed
  • 1 shallot, skinned and sliced OR a small piece of onion skinned
  • 1 small carrot, peeled and thickly sliced
  • 1 stick celery, washed and thickly sliced
  • 1 bay leaf
  • 3 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 3 tbsp flour
  • salt and freshly ground black pepper


  1. Method
  2. Pour the milk into a small pan. Add the vegetables, bay leaf, and peppercorns then bring slowly to the boil. Remove from the heat, cover the pan and leave to infuse for 15 minutes. Strain the milk, discarding the vegetables and flavourings.

  3. Melt the butter in a clean pan and then, over a low heat, blend in the flour. Cook for 1 minute. Remove from the heat and then slowly add the milk, stirring continuously, until the mixture is smooth. Now return the pan to the heat and cook the sauce until it thickens, stirring continuously. Season to taste.

 

Fillets of Sole in Parmesan Breadcrumbs

Fillets of Sole in Parmesan Breadcrumbs

 

Fillets of sole are covered in a breadcrumb mix with Parmesan cheese, cayenne pepper and parsley and then gently fried for just a few minutes. They are served with a herb mayonnaise.

 

Fillets of Sole in Parmesan Breadcrumbs
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • For the sole
  • 85g (3 oz) fresh white breadcrumbs (1¾ cups)
  • 28g (1 oz) Parmesan, finely grated (¼ cup)
  • 4 tbsp fresh parsley, chopped
  • 1 tsp cayenne pepper
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • salt and freshly ground black pepper
  • 1 egg, beaten
  • sole fillets (8 small fillets about 85g (3 oz) each, or 4 large about 140g (5 oz )each)*
  • 2 tbsp oil (not olive oil)
  • lemon wedges to garnish

  • *If sole is out of season, turbot works really well with this recipe.

  • For the herb mayonnaise
  • 6 tbsp mayonnaise
  • 2 tsp lemon juice
  • 2 tbsp fresh chervil or basil, chopped
  • salt and freshly ground black pepper

  • To serve
  • a soft green salad

  • You will also need a large frying pan/skillet.


  1. Method
  2. For the herb mayonnaise
  3. In a small bowl, mix together the mayonnaise, lemon juice, and herbs. Season. Cover and chill.

  4. For the sole
  5. Put a plate in the oven to warm.

  6. Mix the breadcrumbs, Parmesan, parsley, and cayenne pepper. Then spread out on a plate.

  7. Pour the beaten egg into a shallow dish.

  8. Season the flour lightly and spread out on a second plate.

  9. Pat dry the sole fillets and then coat in the flour, dip in the egg and finally coat with the breadcrumbs. Put them on a clean plate as you go.

  10. You will probably need to fry the fillets in two batches. Heat 1 tablespoon of oil in the pan and then add half the fillets. Fry gently for 2–3 minutes, depending on the thickness of the fillets. When golden and crisp on the underside, turn and fry for a further 2–3 minutes. Remove from the pan and lay on a piece of kitchen paper to absorb any oil, then transfer to the warmed plate and return to the oven.

  11. Now heat the remaining oil in the pan, then fry the second batch of fillets.

  12. Serve garnished with lemon wedges and herb mayonnaise.

Updated: August 19, 2018

Hawaiian Gammon

Hawaiian Gammon

 

These gammon steaks are topped with pineapple and cheese, and served with sautéed potatoes or home-made fries, and tomato halves.

 

Hawaiian Gammon
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the gammon
  • 4 gammon steaks
  • 4 pineapple rings
  • 170g (6 oz) mature Cheddar cheese, grated (1½ cups)
  • 3 spring onions/green onions, finely sliced (optional)
  • freshly grated black pepper
  • 4 parsley sprigs to garnish

  • For the vegetables
  • 4 large tomatoes
  • 3 tbsp butter
  • salt and freshly grated black pepper

  • For the sauté potatoes*
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 2½ tbsp olive oil
  • salt and freshly grated black pepper

  • * An alternative, if you have a double oven, is to make chunky french fries.


  1. Method
  2. For the sauté potatoes
  3. Wash and peel potatoes. Cut into even-sized pieces and put in a pan. Cover with cold water and add a good pinch of salt. Now cover the pan, bring the water to a boil and then simmer for 7 minutes. Drain and leave for a few minutes until they are cool enough to handle, then dice into 1 inch chunks.

  4. Heat the oil in a large frying pan/skillet. Season the potatoes and add to pan/skillet. Toss to coat with the oil and then fry over a medium heat, turning frequently, until browned, crisp, and cooked through, about 15 minutes.

  5. For the gammon
  6. Meanwhile, preheat the grill/broiler.

  7. Trim any rind off the gammon steaks and then grill/broil for 6–10 minutes, until the top is starting to brown. Turn the steaks and grill/broil on the other side for about 6 minutes. The gammon should now be slightly crispy.

  8. Remove the gammon from the grill/broiler pan and lay a piece of foil over the rack. Put the steaks back on the rack and now place 1 pineapple ring on each gammon steak. Mix together the cheese, onion (if using), and pepper. Top the pineapple with the cheese and place back under a hot grill/broiler until the cheese starts to melt and brown slightly, about 5 minutes.

  9. For the vegetables
  10. Cut the tomatoes in half, put a teaspoon of butter on each cut half and season. Place on the foil along with the covered gammon steaks and grill/broil for 5 minutes.

  11. To serve
  12. Garnish each gammon steak with a sprig of parsley.

Updated: August 19, 2018

One-Dish Lamb Pasta

One-Dish Lamb Pasta

 

Simple to prepare, this tasty pasta dish gets cooked in one pan in just under 30 minutes. Lamb is cooked in a red wine, tomato and thyme sauce with farfalle (bow-tie pasta). Great served with a leafy salad, and crusty bread to soak up the sauce.

 

One-Dish Lamb Pasta
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 27 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 1 onion, peeled and sliced
  • 450g (1 lb) lamb mince/ground lamb
  • 400g can (½ x 28 fl oz can) chopped/diced tomatoes
  • 150ml (5 fl oz) red wine (⅔ cup)
  • 1 heaped tbsp fresh thyme leaves
  • 2 tbsp tomato purée/paste
  • salt and freshly ground black pepper
  • 600ml (20 fl oz) vegetable or chicken stock (2½ cups)
  • 170g (6 oz) farfalle (3 cups)
  • Worcestershire sauce
  • fresh Parmesan to garnish

  • To serve
  • A leafy salad and crusty bread

  • You will also need a large sauté pan with lid and four pasta dishes.


  1. Method
  2. Hear the oil and add the onion and lamb to the pan. Brown the meat over a medium heat for 5 minutes, stirring frequently and breaking up any clumps of lamb.

  3. Now add the tomatoes, red wine, thyme, tomato purée, seasoning, and stock. Stir everything together and then bring the sauce to the boil. Cover the pan, reduce the heat and simmer for 10 minutes.

  4. Next stir in the pasta and continue to simmer, uncovered, for a further 12 minutes, until the pasta is just tender. Stirring occasionally.

  5. Stir in a dash of Worcestershire sauce then divide between the four dishes and top with a little grated Parmesan.

  6. Serve with salad and crusty bread to soak up the tasty sauce.

Updated: August 17, 2018

Poached Salmon with a Herb Sauce

Poached Salmon with a Herb Sauce

 

For that added special touch, this lovely creamy herb sauce of parsley, chives and tarragon covers these simply cooked poached salmon fillets.

 

Poached Salmon with a Herb Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 salmon fillets
  • 1 lemon
  • 1 bay leaf
  • a few peppercorns
  • 1 tbsp tarragon vinegar
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 170g (6 oz) butter, cut into small cubes (¾ cup, or ½ stick)
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • salt and freshly ground black pepper

  • To serve
  • baby potatoes and green beans

  • You will also need a large shallow frying pan/skillet with lid


  1. Method
  2. Lay the salmon fillets side by side in the shallow pan/skillet along with the bay leaf and peppercorns. Cut four slices from the lemon and add them to the pan. Cover the salmon with cold water and add the lid. Now bring the water to a boil then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon.

  3. Meanwhile, squeeze 1 tablespoon juice from the rest of the lemon and add it to a small pan along with the vinegar. Bring to a boil, then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it. Put to one side to cool a little while bringing a little water to a gentle simmer in another pan.

  4. Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and then add the cooled vinegar and lemon juice. Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.

  5. Remove the bowl immediately from the heat, stir in the herbs and season.

  6. Using a fish slice, drain the salmon fillets and put them on serving plates and then pour the sauce over each fillet.

Updated: August 17, 2018

Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

 

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

 

Chicken Goujons with a Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: at least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1½ tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tsp olive oil
  • 1 cup fresh fine white breadcrumbs (2 slices bread)
  • oil for frying (not olive oil)

  • For the sauce
  • 140ml (5 fl oz) crème fraîche (⅔ cup)
  • 1½ tsp Dijon or English mustard
  • 1½ tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below) and fine green beans


  1. Method
  2. For the goujons
  3. Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.

  4. Spread the seasoned flour on a plate.

  5. Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.

  6. Spread the breadcrumbs over a second plate.

  7. Now drain the chicken and pat dry.

  8. Toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.

  9. Place on a plate and chill for 15 minutes.

  10. Heat a little oil in a large frying pan/skillet. You want just enough to prevent the chicken from sticking. Add the chicken and fry over a medium–low heat for 10 minutes, turning frequently, until crisp and golden all over.

  11. Roll them on kitchen paper to absorb any oil before serving.

  12. For the sauce
  13. Stir all the ingredients together until combined and serve separately.

Updated: August 16, 2018

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g (1lb 8 oz) (about 4–5 medium) potatoes, cut into even-sized pieces
  • salt and freshly ground black pepper
  • ½ tbsp olive oil


  1. Method
  2. Place potatoes in a pan with cold, salted water to cover. Bring to the boil and simmer for 7 minutes. Now drain and leave for a few minutes until they are cool enough to handle. Dice into 1 inch chunks.

  3. Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

 

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry

 

Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.

 

Pork and Noodle Stir Fry
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 450g (1 lb) pork fillet/tenderloin
  • 1 garlic clove
  • 2 tsp fresh ginger, grated or ginger purée
  • 340g (12 oz) carrots (about 5 medium)
  • 225g (8 oz) frozen French beans/whole beans (1¼ cups)
  • 2 sheets medium egg noodles,140g (5 oz) (1¾ cups)
  • 1 tbsp cornflour/cornstarch
  • 2 tbsp soy sauce
  • 300ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
  • 2 tbsp runny/liquid honey
  • 3 spring/green onions
  • 1 tbsp fresh coriander, chopped

  • You will also need a large frying pan/skillet or wok.


  1. Method
  2. Prepare everything first as this dish does not take long to cook.

  3. Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.

  4. Now everything is prepared, you are ready to start cooking.

  5. Cook the noodles according to the directions on the packet and then drain.

  6. Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.

  7. Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.

  8. While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.

  9. Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.

  10. Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.

Updated: August 12, 2018