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 × 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • dried thyme and pepper
  • 2 tbsp white wine
  • 2 tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1¼ cups fresh breadcrumbs (about 2½ slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • Seasonal vegetables

  • Equipment
  • 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) 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. Leave for one minute. Carefully, remove from the water 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 sprinkle the wine over the fish. Slice the tomatoes and arrange over the fish.

  7. 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. Bake, uncovered for 25 minutes until the fish is cooked through and the topping golden brown.

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

Updated: September 18, 2017

Lemony Chicken Stir-Fry

Lemony Chicken Stir Fry

 

Chicken strips are marinated in lemon and then stir-fried with broccoli florets, carrot sticks and spring onions/green onions and tossed in soy sauce. It is served over a bed of rice and is just perfect for a summer dish.

 

Lemony Chicken Stir Fry
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 15 minutes

  • Ingredients
  • 450g (1 lb) boneless chicken breasts cut into strips (4)
  • 1 lemon
  • pepper
  • small head broccoli
  • 340g (12 oz) carrots (6–8 medium)
  • 2 tbsp olive oil
  • 60ml (2 fl oz) water (¼ cup)
  • 2 tbsp clarified butter*
  • 2 spring onions/green onions cut into 2.5cm/1 inch pieces
  • 1 tsp cornflour/cornstarch
  • 1 tsp water
  • 4 tbsp soy sauce

  • * To clarify butter, melt in a saucepan over a low heat. Skim off the clear liquid from the sediment that collects in the bottom. Discard sediment.

  • To serve
  • rice

  • Equipment
  • Large sauté pan with lid


  1. Method
  2. Place the chicken strips in a non-metallic bowl. Finely cut the rind from a quarter of the lemon and put to one side. Squeeze the juice from the whole lemon (this should produce 3 tablespoons). Pour the lemon juice over the chicken and season with pepper. Refrigerate, covered, for at least 1 hour.

  3. Cut or break the broccoli into small florets. Cut the carrots into 8cm (3 inch) batons.

  4. Heat the oil over a high heat and add the broccoli florets and carrots. Stir-fry for 1 minute.

  5. Add the water, then cover and reduce the heat to medium. Steam for 5 minutes until the vegetables are tender-crisp.

  6. Make a well in the centre of the vegetables and add the butter, lemon rind, and onions.

  7. Drain the chicken, reserving the marinade, and add to the pan. Stir-fry for 6 minutes or until the chicken is cooked through.

  8. Combine the cornflour/cornstarch and water until smooth. Add to the pan along with the reserved lemon marinade and let it bubble for 1 minute until thickened.

  9. Stir in the soy sauce and toss to coat.

  10. Serve over a bed of rice.

Updated: August 30, 2017

Teriyaki Steak

Teriyaki Steak

 

Slices of steak are marinated in a teriyaki sauce and then sautéed with mushrooms and tomatoes. Serving on a bed of flavoured brown rice for a very tasty dish.

 

Teriyaki Steak
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 50 minutes

  • Ingredients
  • 575g (1lb 4 oz) sirloin or rump steak, fat removed
  • 4 tbsp medium-dry sherry
  • 6 tbsp soy sauce
  • 1 tbsp caster sugar/white sugar
  • 1 tbsp olive oil
  • 225g (8 oz) button mushrooms, sliced (3 cups)
  • 1 tsp cornflour/cornstarch

  • For the rice
  • 1 medium onion, peeled and chopped
  • 200g (7 oz) brown rice (1 cup)
  • 475 ml (15 fl oz) chicken stock (2 cups)
  • ½ tsp cumin seeds

  • To garnish
  • 2 medium tomatoes
  • parsley


  1. Method
  2. Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.

  3. Cut the steak into 1.25cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate, and leave to marinade for at least an hour.

  4. Remove the bowl from the fridge just before preparing the rice to enable the steak to come to room temperature.

  5. For the rice
  6. Put the onion, rice, stock and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover, and cook for 35–40 minutes until the stock has been absorbed by the rice.

  7. When it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.

  8. For the steak
  9. First, cut the tomatoes in half and then each half into thirds.

  10. Drain the meat, reserving the marinade.

  11. Blend the cornflour/cornstarch into the marinade and set to one side.

  12. Heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir fry for 2–3 minutes, turning frequently, until lightly browned.

  13. Add the mushrooms and stir fry for a further minute.

  14. Add the tomatoes and stir in the reserved marinade. Bring to the boil, then reduce the heat and cook for 1 minute.

  15. To serve
  16. Divide the rice between four plates, spooning it around the edge of each plate to form a circle. Now divide the steak and vegetables into four portions placing each in the centre of the rice and spoon over any sauce remaining in the pan.

  17. Serve immediately, garnished with a little parsley.

 

Baked Teriyaki Chicken

Baked Teriyaki Chicken

 

Chicken breasts are marinated in a teriyaki sauce and then baked in the oven. They are served with fluffy rice, fine green beans, fancy baked tomatoes and glazed with a teriyaki sauce.

 

Baked Teriyaki Chicken
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 6 hours
  • Cooking time: 30 minutes (hob)

  • Ingredients
  • 4 boneless chicken breasts, skinned
  • 120ml (4 fl oz) soy sauce (½ cup)
  • 120ml (4 fl oz) runny honey/liquid honey (½ cup)
  • 60ml (2 fl oz) dry sherry (¼ cup)
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 tsp cornflour/cornstarch

  • To serve
  • Rice, whole green beans/extra fine whole green beans and tomatoes


  1. Method
  2. Put the chicken in a baking dish.

  3. Measure the soy sauce, honey, dry sherry, ginger and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.

  4. Preheat the oven to 180°C (350°F) (gas 4).

  5. Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.

  6. Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.

  7. Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.

  8. Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.

Updated: March 21, 2017

Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables

 

Sirloin steak cut into strips and stir fried with red pepper, broccoli and carrots, served with a sauce over a bed of rice.

 

Beef Stir Fry with Vegetables
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 1 tbsp cornflour/cornstarch
  • 140ml/5 fl oz water
  • 284ml/10 oz can beef broth (Campbells)
  • 2 tbsp soy sauce
  • 1 red pepper
  • 1 small broccoli head
  • 3 carrots
  • 2 garlic cloves, crushed
  • 4 tbsp oil
  • 450g/1 lb sirloin steak, cut into strips

  • Equipment
  • A 22.5cm/10 inch frying pan/skillet


  1. Method
  2. First, blend together the cornflour and water in a bowl. Stir in the beef broth and soya sauce and then set aside.

  3. Deseed the pepper and cut into small chunks. Break the broccoli into small florets. Peel and thinly slice the carrots.

  4. Place the pan over a medium-high heat and add 2 tablespoons of oil. When hot, stir-in the vegetables and garlic to coat and stir-fry until tender, about 5–8 minutes. Remove and keep warm.

  5. Add the other 2 tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes. Remove and keep warm.

  6. Add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan and heat through.

  7. Serve over a bed of rice.

 

Paprika Pork

Paprika Pork

 

A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.

 

Paprika Pork
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 200ml/7½ fl oz milk
  • 200ml/7½ fl oz chicken stock
  • 2 tsp cornflour/cornstarch
  • 1 tsp oil
  • 450g/1 lb pork tenderloin cut into strips
  • 1 garlic clove, crushed
  • 1½ tsp paprika
  • 1½ tsp fresh thyme, leaves only
  • 1 tsp ground coriander
  • ½ tsp runny honey
  • 1 tbsp tomato purée
  • 1 red pepper, deseeded and cut into thin strips
  • 170g/6 oz button mushrooms, quartered
  • 4 tbsp natural greek yogurt

  • To serve
  • Brown rice and seasonal green vegetables

  • Equipment
  • An ovenproof dish


  1. Method
  2. Preheat oven to 180°C/350°F/gas mark 4

  3. In a bowl mix a little of the milk into the cornflour and then gradually stir in the rest of the milk and the chicken stock. Set to one side.

  4. Heat the oil in a frying pan, add the pork and cook for 3 minutes to brown the meat. Stir in the garlic and cook for a further 30 seconds.

  5. Stir in the paprika, thyme, coriander, honey and tomato purée. Add the cornflour mixture and bring to the boil, stirring.

  6. Transfer to an ovenproof dish, cover and cook in the oven for 1 hour.

  7. Stir in the mushrooms and red pepper, cover and return to the oven for a further 15 minutes until tender.

  8. Serve on a bed of rice and garnish with the yogurt and a sprinkling of paprika.

  9. Accompany with seasonal green vegetables.