Haddock with a Parsley-Cheese Sauce

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Haddock with Parsley and Cheese Sauce

 

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

 

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Haddock with a Parsley-Cheese Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750g (1 lb 10 oz) haddock, divided into four portions
  • 300ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 6 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 28g (1 oz) flour (¼ cup)
  • 5 tbsp chopped parsley
  • 55g (2 oz) mature Cheddar cheese, grated (shredded) (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

  • Serving suggestion
  • French fries and peas

  • You will also need a large lidded frying pan/skillet and a shallow flameproof dish large enough to take the haddock portions in a single layer.


  2. Method
  3. Cut the lemon in half and then slice one half and juice the other.

  4. Lay the haddock portions in a single layer in the lidded pan.

  5. Add milk, lemon slices and juice, parsley sprigs, and peppercorns. Bring to the boil, then turn off the heat, cover the pan/skillet and leave for 15 minutes, until the haddock can be flaked. Lift the haddock using a fish slice and transfer to the flameproof dish. Then flake the fish.

  6. Strain and reserve the milk.

  7. Preheat the grill/broiler to high.

  8. Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute.

  9. Then gradually stir in the reserved milk until there is a smooth sauce and bring to the boil. Remove from the heat, season, and stir in the chopped parsley.

  10. Now pour the sauce over the fish and sprinkle with the cheese.

  11. Place under the grill/broiler and cook for about 5 minutes until bubbling, and the cheese has melted and is turning golden brown.

  12. While the fish is under the grill/broiler shell the eggs and chop.

  13. Once the fish is cooked, garnish with the chopped egg and serve.

Updated: July 15, 2019

Poached Salmon with a Herb Sauce

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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.

 

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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 chopped parsley
  • 1 tbsp chopped chives
  • salt and freshly milled black pepper


  • To serve
  • baby potatoes and green beans

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


  2. Method
  3. This is one dish where everything needs to be prepared before starting to cook.

  4. Cut four slices from the lemon and then juice the remainder.

  5. Lay the salmon fillets side by side in the shallow pan/skillet.

  6. Add the lemon slices, bay leaf, and peppercorns.

  7. Cover the salmon with cold water and add the lid.

  8. Now bring the water to a boil and then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon.

  9. Meanwhile, add the lemon juice to a small pan along with the vinegar.

  10. Bring to a boil and 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. Pour into a small bowl and leave to cool a little. (Remove it from the pan so the heat from the pan won’t reduce the mixture further.)

  11. Next bring a little water to a gentle simmer in another pan.

  12. Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and add the cooled vinegar and lemon juice.

  13. 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.

  14. Once the sauce has thickened, remove the bowl immediately from the heat and stir in the herbs. Season.

  15. Using a fish slice, drain the salmon fillets and lay them on four serving plates.

  16. Pour the sauce over each fillet and serve.

Updated: July 10, 2019

Angie’s Potato Salad

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Angie's Potato Salad

 

I have been making this potato salad for many years and it has now become a great family favourite. Cubed cooked potatoes and quartered boiled eggs are added to a seasoned mayonnaise which also incorporates diced celery, sliced green onions, and chopped parsley. It is a great addition to any salad or as an accompaniment to cold meats.

 

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Angie's Potato Salad
Prepares: 6–8 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 900g (2 lb) waxy potatoes (about 6 medium)
  • 3 eggs
  • 240ml (8 fl oz) mayonnaise (1 cup)
  • 1 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • ½ tsp celery seed
  • ½ tsp salt
  • 1 celery stick, diced
  • 3 spring/green onions, thinly sliced (¼ cup)
  • 2 tbsp flat leaf/Italian parsley, chopped

  • You will also need a large serving bowl.


  2. Method
  3. Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiled, salted water for 20 minutes until just tender.

  4. The eggs need to be hard boiled, so add them to the pan with the potatoes after they have been cooking for 10 minutes and that way a second pan can be avoided being used.

  5. Once the potatoes and eggs are cooked, lift the eggs from the pan and pop them in a bowl of cold water to keep the yolks golden.

  6. Drain the potatoes, leave to steam dry and become cool.

  7. Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and the chopped parsley.

  8. Now cut the potatoes into roughly 1 inch cubes and add to the bowl. Gently stir them into the mayonnaise mixture so they are well coated.

  9. Finally remove the shells from the eggs and cut each one into four. Carefully add half of them to the potato salad and then decorate the top with the remaining quarters.

  10. Refrigerate until needed.

 

Prosciutto Wrapped Pork with Herby Vegetables

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Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

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Prosciutto Wrapped Pork with Herby Vegetables
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450g (1 lb) pork fillet/tenderloin
  • olive oil
  • 675g (1 lb 8 oz) baby potatoes (about 12)
  • 450g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150ml (5 fl oz) dry white wine (⅔ cup)
  • You will also need a flameproof roasting pan


  2. Method
  3. Preheat the oven to 200°C (400°F) (gas 6)

  4. Lay the prosciutto slices side by side, overlapping them slightly.

  5. Next, remove the leaves from the rosemary sprig and finely chop. Then sprinkle the chopped rosemary over the prosciutto and lay the pork on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush all over with the olive oil to coat the prosciutto.

  6. Roast for 30 minutes.

  7. Meanwhile cut any of the larger potatoes in half to give an even overall size.

  8. Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  9. Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.

  10. Steam the asparagus until just tender, about 5 minutes.

  11. Add the asparagus to the pan with the potatoes. Then add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.

  12. Mix together the cream and the zest from the lemon and set to one side.

  13. When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  14. Meanwhile, put the roasting pan on the hob over a medium-high heat, and stir the wine into the juices left in the pan. Let it bubble until it has reduced by half.

  15. Now, turn down the heat and add the cream. Let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.

  16. To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.

Updated: June 25, 2019

Baked Sole with Cream and Parmesan

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Baked Sole with Cream and Parmesan

 

This is a really delicious fish dish that is easy to prepare and bakes in only 15 minutes. The fish is baked with lemon and cream and topped with Parmesan cheese.

 

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Baked Sole with Cream and Parmesan
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 small or 4 large sole fillets (or other flat fish), 675g (1 lb 8 oz), skinned
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 85g (3 oz) Parmesan cheese, coarsely grated (¾ cup)
  • 1 lemon, juice only
  • 1 garlic clove, peeled and finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped

  • You will also need a 27 x 20 cm (11 x 8 inches) ovenproof dish.


  2. Method
  3. Preheat the oven to 220°C (425°F) (gas 7)

  4. Grease the ovenproof dish with butter, then lay the fish in a single layer in the dish with their thin ends tucked under so the fish will cook evenly.

  5. Now spoon the lemon juice over the fish.

  6. In a separate bowl or jug, combine the cream, garlic and parsley. Pour evenly over the fish.

  7. Top with the Parmesan, sprinkling it over so it completely covers the fish and cream.

  8. Bake in the oven for 15 minutes until the top is starting to brown and the fish is cooked through.

 

Lamb Meatballs in Tomato Sauce

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Lamb Meatballs in Tomato Sauce

 

A firm favourite with children of all ages. These lamb meatballs flavoured with oregano and Parmesan cheese are cooked in a passata based sauce. Usually served with spaghetti but any pasta you choose will work.

 

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Lamb Meatballs in Tomato Sauce
Prepares: 4 servings
 
  • Preparation time: About 45 minutes
  • Standing time: 20 minutes
  • Cooking time: about 40 minutes hob

  • Ingredients
  • For the meatballs
  • 14g (½ oz) butter (1 tbsp)
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 slices, about 55g (2 oz) white bread, preferably one day old
  • 120ml (4 fl oz) whole milk (½ cup)
  • 450g (1 lb) lamb mince/ground lamb
  • 14g (½ oz) flat leaf parsley/Italian parsley
  • 1 tsp dried oregano
  • 1 egg, beaten
  • 28g (1 oz) Parmesan cheese, grated (¼ cup)
  • salt and freshly ground black pepper

  • For the tomato sauce
  • 1 small carrot, peeled and roughly chopped
  • 1 small stick celery, chopped
  • 1 garlic clove, peeled
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp olive oil
  • 1 x 700ml bottle passata
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 120ml (4 fl oz) whole milk (½ cup)

  • To serve
  • Pasta and a green salad or Caesar salad

  • You will also need large sauté pan with lid and a large frying pan/skillet.


  2. Method
  3. Heat the butter and a tablespoon of olive oil in a small pan and, when hot, add the onion and stir to coat. Sprinkle with salt and cook over a low heat for about 10 minutes until softened but not browned, stirring occasionally. Remove to a plate lined with kitchen paper to absorb any excess fat and leave to cool.

  4. Now remove the crusts from the bread and tear into pieces. Put the bread in a shallow dish and cover with the milk.

  5. Next for the tomato sauce, put the carrot, celery, and garlic in a food processor and blitz. Put the butter and oil into the sauté pan and, when hot, add the vegetables and stir to coat. Cook over a medium–low heat until soft, about 10 minutes, stirring occasionally. Then stir in the passata and add the bay leaves and seasoning. Cover and gently simmer for 20 minutes.

  6. Meanwhile prepare the meatballs. Put the lamb in a large bowl. Squeeze the milk from the bread and discard adding the bread to the lamb. Put half the parsley on a chopping board, sprinkle over the dried oregano and chop the parsley finely. (This will activate the oregano.) Now add the herbs to the lamb with the egg, Parmesan, cooled onion, and some pepper. Mix together until well combined. Make into 20–24 meatballs, flattening them slightly, and place them on a baking tray lined with clingfilm/cling wrap. Refrigerate for 20 minutes to firm up.

  7. When the tomato sauce has cooked for the 20 minutes, stir in the milk and continue to cook gently, uncovered, for a further 10 minutes. Season to taste.

  8. Once the meatballs have firmed up, put two tablespoons of oil into a large frying pan and brown the meatballs all over, about 5 minutes. Remove them with a slotted spoon and add to the sauce. Cover and cook for a further 20–30 minutes, until the meatballs are cooked through.

  9. Chop the remaining parsley and, just before serving, sprinkle over the meatballs.

  10. Serve with pasta and a salad

Updated: July, 8 2018

Stuffed Sole

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Stuffed Sole

 

Sole fillets are a delicate fish and here they are cooked with a cream cheese, parsley and lemon stuffing, which adds to the flavour of the fish without overpowering it. Cooks in just 20 minutes for a delicious meal.

 

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Stuffed Sole
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes (oven)

  • Ingredients
  • 8 sole fillets, about 140g (5 oz each)
  • 55g (2 oz) cream cheese, softened (¼ cup)
  • ½ cup fresh breadcrumbs (1 slice bread with crusts)
  • 3 tbsp fresh parsley, chopped
  • 1½ lemons
  • freshly ground black pepper
  • paprika

  • You will also need an ovenproof dish large enough to take 4 fillets in a single layer, lightly greased.


  2. Method
  3. Preheat the oven to 200°C (400°F) (gas 6)

  4. Zest half a lemon and set aside.

  5. Tip the breadcrumbs into a large frying pan/skillet and, over a medium heat, toast them until quite crispy, about 5 minutes. Shake the pan often to turn the crumbs.

  6. Now tip the breadcrumbs into a large bowl and add the cream cheese, 2 tablespoons of the chopped parsley, black pepper, and the juice of the whole lemon. Mix to combine.

  7. Place four of the fillets in the ovenproof dish in a single layer. Spread the filling over the four fillets then top with the four remaining fillets.

  8. Squeeze the juice of the half lemon over the fish and then sprinkle a little paprika and the lemon zest on top.

  9. Bake, uncovered, in the oven for 20 minutes, until the fish flakes easily with a fork.

  10. Garnish with the remaining parsley.

  11. Serve with asparagus when in season. It is delicious with this dish as it complements the delicacy of the sole. Serve with whole green beans/haricot beans at other times.

  12. Note
  13. This dish can also be microwaved, covered, on high for 8 minutes. Let stand, covered, for 5 minutes before serving.

Updated April 28, 2018

Rack of Lamb with Garlic Crumbs and Roasted Carrots

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Rack of lamb

 

A rack of lamb is known for its lovely, sweet, tender meat. Here it is coated with sundried tomato and a garlic and parsley breadcrumb. This is then drizzled with olive oil and roasted with baby carrots.

 

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Rack of Lamb with Garlic Crumbs and Roasted Carrots
Prepares: 6 servings
 
  • Preparation time: 25 minutes
  • Chilling time: 24 hours
  • Cooking time: about 30 minutes

  • Ingredients
  • 85g (3 oz) fresh breadcrumbs (1½ cups)
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper
  • 2 tbsp chopped parsley
  • 55g (2 oz) butter (¼ cup, or ½ stick), melted
  • ½ jar sun-dried tomato paste
  • 2 x 6 cutlet lamb racks, trimmed
  • 450g (1 lb) Chantenay carrots (baby carrots) OR
  • 450g (1 lb) carrots, (about 7 medium), peeled and cut into batons
  • 4–5 tbsp olive oil

  • To serve
  • serve with cannellini beans

  • You will also need a large roasting tin/pan.


  2. Method
  3. Mix the breadcrumbs and garlic together. Season. Add the parsley and stir in the melted butter.

  4. Spread the sun-dried tomato paste over the top of the lamb racks. Then press half the breadcrumb mixture over each one. Place on a plate, cover, and refrigerate overnight.

  5. Rack of lamb
  6. Remove the lamb from the fridge and bring up to room temperature.

  7. Preheat the oven to 200°C (400°F) (gas 6).

  8. Lay the lamb racks in the roasting tin/pan, then scatter the carrots around them. Next, drizzle the olive oil over everything and roast for 10 minutes. Then turn the oven temperature down to 190°C (375°F) (gas 5) and roast for a further 20 minutes, depending how pink you like your lamb.

  9. Slice the lamb into cutlets and serve with the roasted carrots and cannellini beans.

 

Gammon Steak with a Clear Parsley Sauce

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Gammon Steak with a Clear Parsley Sauce

 

A very quick recipe just right for summer. Gammon steaks are cooked in garlic and oil then covered in a really tasty clear parsley sauce.

 

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Gammon Steak with a Clear Parsley Sauce
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 4 tsp oil
  • 2 garlic cloves, crushed
  • 4 gammon steaks
  • 60ml/2 fl oz/4 tbsp white wine vinegar
  • 120ml/4 fl oz/8 tbsp water
  • ground black pepper
  • 4 tsp honey
  • 4 tbsp fresh parsley, roughly chopped

  • To serve
  • 228g/8 oz peas

  • Equipment
  • large heavy-based frying pan/skillet


  2. Method
  3. Put plates in a very low oven to warm.

  4. Remove any rind from the steaks.

  5. Heat 2 teaspoons of oil in the pan over a medium heat, then stir in the garlic. The steaks will need to be cooked two at a time. Lay the first two steaks in the pan and cook for 3 minutes each side. Remove and transfer to a warmed plate in the oven.

  6. Heat the remaining 2 teaspoons of oil in the pan and cook the remaining two steaks. Then transfer to a warmed plate in the oven.

  7. Meanwhile whisk the vinegar with the water, pepper and honey in a small bowl. Once the steaks are cooked, remove the pan from the heat and add the sauce along with most of the parsley. Stir for 1 minute. The heat of the pan will be enough to heat through the sauce.

  8. Pour the sauce over the steaks and sprinkle over the remaining parsley. Serve with the peas and other seasonal vegetables.

 

Chicken Fricassee

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Chicken Fricassee

 

A chicken fricassee where pieces of chicken are cooked in a creamy sauce with sliced carrots, chopped onions and sliced mushrooms, served garnished with bacon rolls and parsley.

 

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Chicken Fricassee
Prepares: 4 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • 1 onion, finely chopped
  • 2 carrots, finely sliced
  • 110g/4 oz mushrooms, sliced
  • bouquet garni*
  • salt and pepper
  • 50g/2 oz butter
  • 50g/2 oz flour
  • 4 rashers streaky bacon/side bacon, rinded and rolled
  • 1 egg yolk
  • 3 tbsp double cream/whipping cream
  • juice of ½ lemon (1½ tablespoons)
  • chopped fresh parsley to garnish

  • *In Canada these little bags of bouquet garni aren’t available so I make my own. Traditionally, thyme, parsley stalks and bay leaf are wrapped in a small piece of muslin and tied to make a sack.

  • To serve
  • Seasonal green vegetables


  2. Method
  3. Place the chicken, onion, carrots, mushrooms, bouquet garni and seasoning in a pan and cover with water. Bring slowly to the boil and then reduce the heat and simmer gently for 20 minutes.

  4. Remove from the heat, strain off the stock and reserve.

  5. Cut the chicken into cubes and set to one side.

  6. Preheat the grill/broiler to high.

  7. Over a medium heat melt the butter in a separate pan. Reduce the heat and add the flour, stirring to form a paste (a roux). Cook for 2 minutes and then remove from the heat. Measure off 600ml/20 fl oz/1 pint of the reserved stock and gradually stir it into the roux until smooth. Bring to the boil and continue to stir until the sauce thickens.

  8. Reduce the heat, add the chicken and vegetables and heat through, about 2 minutes.

  9. Meanwhile, grill/broil the bacon rolls until crisp on the outside.

  10. In a small bowl, blend the egg yolk and cream together. Stir a little of the sauce into the mixture and blend until smooth. Add the mixture to the sauce and stir through, being careful not to let the sauce boil. Then stir in the lemon juice.

  11. Serve the fricassee garnished with the bacon rolls and chopped parsley.