2 Romano peppers /long red peppers or shepherd peppers
For the salad dressing
115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing (⅓ cup)
1½ tsp clear/runny honey
1 small orange, juice only
A green salad and crusty rolls
Preheat the barbecue or grill/broiler.
Slice each chicken fillet in half to make 2 thinner fillets.
Whisk together the garlic, tomato paste, olive oil, oregano and seasoning. Spread over both sides of the chicken.
Halve the peppers lengthways, de-seed and then cut into thin strips.
Whisk together the dressing with the honey and orange juice. and stir through the salad.
Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.
After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.
Divide the peppers between 4 plates, top with 2 pieces of chicken and serve with the salad, and crusty rolls on the side.
Summer is in full swing now. Lots of very hot, sunny days and being a summer person this is definitely my time of year. However, Shandy, our labrador, does not agree with me – he finds it just too hot. Even choosing the woods to take him for a walk, where the umbrella of the trees definitely cuts out the blazing heat of the sun, only gives a little respite. For him its indoors lying in a cool spot with the air conditioner turned on!
There is invariably something to see on our walks and we were surprised by a young deer with its mother wandering through the trees. They are so elegant and much larger than the muntjac deer we were used to seeing in Oxfordshire.
All that aside, the time I choose to be in the kitchen is less during the summer months and the following recipe is one from my summer collection. There was some lovely wild cod at the fish counter which is very rarely available, so I just had to buy some. It was thick and the flesh was, oh so white. I used it for this recipe. We really enjoyed it and hope you will want to try it too.
A very tasty way to serve cod that is super quick to prepare and cook.
Sun-dried tomato and butter are spread on the cod before topping with the cheese and plum tomato slices. It is then simply grilled/broiled and served with the buttery sauce, peas, green salad and crusty bread. A complete meal in no time.
A heat resistant dish that is large enough to lay the 4 pieces of cod in a single layer.
If it is possible, set the grill/broiler to medium. If you only have a high or low setting, option, turn it to low.
Lay the fish in the dish. Spread the tomato paste over the fish and then dot with the butter. Place two pieces of cheese on each piece of fish and top with the sliced tomatoes.
Grill/broil until the fish is cooked through. This should take about 10 minutes under a medium heat and 15 under a low heat. Increase the heat to high for a further two minutes until the tomatoes are just starting to brown.
Meanwhile, cook the peas. This will take just 2 minutes in a microwave.
Serve the fish with all the buttery juices and the peas spooned round the fish. Season.
*In Canada these little bags of bouquet garni aren’t available so I make my own. A simple bouquet garni consists of a sprig each of parsley and thyme, a bay leaf, 2 cloves and a few peppercorns tied together in muslin to form a sack.
A deep sided large sauté pan.
Preheat the oven to 170°C (325°F) (gas 3)
Tip the 3 tablespoons flour into a small storage bag and season. Shake bag to mix. Add the meat to the bag and shake again to coat the meat with the flour. Set aside.
Heat the oil in the pan over a medium–low heat and gently cook the onions and pepper for 5 minutes to soften, stirring occasionally.
Increase the heat a little and add the meat and cook until lightly brown on all sides, about 5 minutes.
Reduce the heat to low and stir through the paprika and cook for a further minute.
Stir in the tomato purée/paste, seasoning, flour and a little grated nutmeg and cook for a further 2 minutes.
Gradually add the stock, stirring until everything is well blended. Increase the heat to medium and cook the sauce until it is a smooth and thick.
Remove from the heat and stir through the tomatoes and bouquet garni.
Cover, and cook the goulash in the oven for 1¾ hours. Remove, stir in the beer and return for a further 10 minutes.
700g (1½ lb) potatoes, peeled and sliced (4½ medium)
salt and pepper
1 × 400g can, or ½ × 28 fl oz can whole tomatoes
225g (8 oz) peas (optional) (1½ cups)
lidded casserole dish
Preheat the oven to 170°C (325°F) (gas 3)
Place the flour in a plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak.
Layer the steak, onions, carrots and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go. Sprinkle any remaining flour in the casserole and add the tomatoes. Pour enough stock to come just over halfway up the ingredients. Gently stir the stock into the ingredients.
Cover and cook for 2½ hours.
Peas can be added 15 minutes before the end of cooking.
Trim any excess fat from the steaks and put in a single layer in a baking dish.
Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Turn the steaks over so they are covered with the marinade and refrigerate overnight.
Drain the steaks and reserve the marinade. They can be BBQ’d or grilled/broiled. We like strip loin steaks which were 2.5cm/1 inch thick. They took 4 minutes each side to cook so there was still some pink left in the middle. If you like them rarer, try 3 minutes each side.
Once they have cooked, transfer to a plate, cover, and keep warm, to rest for 5 minutes for the juices to be absorbed back into the steak.
Meanwhile, put the reserved marinade in a small pan, stir and bring to the boil. Reduce the heat to low and cook for 1 minute. If it reduces too much just add a little hot water.
Then pour the sauce over the steaks and serve with vegetables of your choice.
1 courgette/zucchini, halved lengthways then cut into 1cm/½ inch slices
2 × 400g/28 fl oz can chopped/diced tomatoes
20g fresh basil leaves, torn
1 tsp light brown soft sugar
salt and pepper
a large sauté pan
Preheat the grill/broiler for 10 minutes.
Place the peppers on a baking tray, skin side up, then grill/broil until the skin has blackened and blistered. Remove from the heat and place in a plastic food storage bag using tongs. Seal the bag and leave to become cool. (The steam that is released helps to lift the skin away from the flesh.)
Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides. Transfer to a plate and keep warm.
Add the other tablespoon of oil to the pan, reduce the heat to low, add the onions and cook until softened and coloured around the edges, 10 minutes.
Next, add the garlic and courgette slices, cover the pan and cook for a further 4–5 minutes, until the courgettes have started to soften.
While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.
Finally, add the tomatoes, half the basil, sugar and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cook, uncovered, over a gentle heat, for 20 minutes, turning the chicken halfway through.
Serve with fettuccine and the remaining basil scattered on top.
Have been enjoying the lovely sunny weather. It has been quite hot this week and so we have been walking with Shandy, our labrador, through the woods that lie behind us. It is amazing how much the leaf canopy shields the heat.
The woods are so pretty at the moment. The trilliums have now finished but have been replaced with a number of other wild flowers – blues, purples and white, colour is everywhere. They make the woods look very pretty. I enjoy it because when we lived in England I planted up an English country garden and a lot of the plants in the woods are the same. The most common one, I guess, being the wild geranium.
Recipes we are using now take less time to prepare and cook and here is one of our favourite salmon dishes. Using the centre cut of the fillet makes it easier to slice into portions once it is cooked so I do tend to choose this cut.
A fish dish that is full of flavour and looks very colourful on the plate.
Salmon brushed with butter and lemon juice is then roasted and served sitting on a bed of buttery spinach with buttery tomatoes alongside. Slices of potato are roasted until crisp to complete the dish.
400g can/½ x 28 fl oz can chopped tomatoes/diced tomatoes
25g/1 oz butter, chilled and cubed
½ tsp sugar
For the spinach
15g/½ oz butter
450g/1 lb spinach, baby leaf spinach or spinach cut into small pieces
a dash of white wine vinegar
roasting tin for the potatoes
medium sized ovenproof dish for the fish
Preheat the oven to 200°C/400°F/gas mark 6.
For the potatoes
Place the potatoes in a pan of boiling water and parboil for 5 minutes. Drain well.
Tip the potato slices into a large bowl and season, then stir through the olive oil. Tip into a roasting tin and roast in the oven for 30 minutes, turning a couple of times.
For the fish
Lightly oil the ovenproof dish. Lay the fish in the dish, season and brush with the melted butter, then squeeze the lemon juice over. Bake in the oven for 20 minutes.
For the tomatoes
Put tomatoes into a small pan and bring to the boil. Reduce the heat a little and let bubble for 5 minutes to reduce the liquid. Then gradually whisk in the cubes of butter. Add the sugar and season to taste.
For the spinach
Melt the butter in a large pan and add the spinach leaves and cook until just wilted, about 3 minutes. Stir through a dash of white wine vinegar and then tip into a colander and squeeze out any liquid.
Arrange the spinach on a large platter, and place the fish on top, then pour the tomatoes around the fish. Serve with the crispy potatoes.