Tag Archives: recipie

Moroccan lamb Tagine

17 Apr

Moroccan lamb Tagineimage
This authentic tagine recipe will take you to slow-cooked perfection in six simple steps .
Braising an inexpensive cut like lamb neck in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat and dried fruit, I like to serve mine with steaming herby bulgar and fresh flatbreads , just kick back with a glass of wine until it’s ready

Ingredientsimage

1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x neck of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
1 preserved lemon sliced
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped

Method
1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.


2. Preheat the oven to 150C/300F/Gas2.


3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes. 


4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.


5. Add the remaining tomato juice, chopped tomatoes, apricots, preserved lemon, dates, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.


6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve with bulgar and hot flatbreadsimage
For more info mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

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Roasted skrei (Norwegian cod) with fennel, red onion, black olives and balsamic tomatoe

9 Feb

Roasted sjrei (Norwegian cod) with fennel, red onion, black olives and balsamic tomatoeimage

What is Skrei? image Skrei is seasonal Norwegian cod at its very best. It comes from the world’s largest cod stock that lives in the Barents Sea—the Northeast Arctic cod stock (Gadus morhua). When the cod reaches maturity (at around 5 years old) it spends the winter months migrating to the coast of Norway to spawn. The cod spends most of its life in the nutrient-rich Barents Sea, but when it migrates to the coast, the cod is actually returning to its birthplace. When the cod comes to the coast to spawn, we call it Skrei. Skrei is therefore a Norwegian cod in the prime of its life.
Skrei is a Norwegian delicacy. Every winter for thousands of years, the Skrei has returned to its birthplace to spawn. This great phenomenon takes place only in Norway.
My recipe uses this delicious fish in a Mediterranean style dish, fennel, tomatoes,olives and balsamic vinegar, a one pan dish that looks fabulous placed on the middle of your dining table for everyone to tuck in too.

INGREDIENTSimage
1 large fennel bulb, trimmed and thinly sliced, fennel fronds reserved
1 large red onion, sliced
1-2 small red chillies, thinly sliced (optional)
2 tbsp olive oil
Juice of 1 lemon and zest
200g cherry tomatoes, halved
Handful sliced black olives
3 tbsp balsamic vinegarimage4 thick cod fillets skrei
1 heaped tbsp capers, drained and rinsed

METHOD
1. Preheat the oven to 200°C/fan180°C/gas 6. Scatter the fennel, olives, onion and chilli in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.

2. Scatter over the cherry tomatoes , lemon zest and roast for a further 5 minutes, then drizzle with the balsamic vinegar. Place the cod fillets on top, drizzle with the remaining oil, season and roast for 10-12minutes until the cod is just cooked through.

3. Garnish with capers and fennel fronds serve with hot crusty bread to mop up all the juices.image

For more info call or mail @ 0031(0)642297107 Simon.bingham@simons-sauces.comimage

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My fish pie

9 Dec

Fish pie image
Fish pie is a traditional british dish. The pie is usually made with white, often smoked, fish (for example cod, haddockor halibut) in a white sauce or cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients.
It is oven baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).
In place of a pastry casing enclosing the pie, a topping of mashed potatoes sometimes topped with cheese is used to enclose the contents during baking.
The dish is sometimes referred to as “fisherman’s pie” because the topping is similar to that of shepherd’s pie, in that it uses mashed potatoes

Ingredients
* 1.5 kg floury potatoes
* 4 large free-range eggs , optional
* 50 g unsalted butter
* 50 g plain flour
* 2 fresh bay leaves
* 350 ml quality fish stock
* 350 ml semi-skimmed milk , plus an extra splash
* 1 heaped teaspoon English mustard
* 50 g Cheddar cheese
* ½ a lemon
* a few sprigs of fresh flat-leaf parsley , optional
* freshly ground black pepperimage* 300 g skinless, boneless white fish , such as coley, whiting, haddock, cod, from sustainable sources
* 200 g skinless boneless salmon from sustainable sources
* 200 g skinless, boneless undyed smoked haddock, from sustainable sources
* 200 g baby spinach
* extra virgin olive oil
* 1 whole nutmeg , for grating

Method
Preheat the oven to 200°C/400ºF/gas 6. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).Meanwhile, make the sauce. Melt the in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.

Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden. Delicious served with lots of green peas.image
For more information mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

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Shrimp burger with chilli mayonnaise

3 Nov

Shrimp burger with chilli mayonnaiseimage
This is the ultimate burger for seafood lovers. Easy to prepare and make in advance , the patties cook equally well in a pan or on a bbq, I’ve served mine with roasted sweet potato wedges and my delicious red cabbage slawimage
Ingredients
Serves 4

500g raw king prawns (frozen is fine, just make sure they are fully defrosted before you start)
4 spring onions, thinly sliced
10-15g flat leaf parsley, leaves and stalks finely chopped
Handful rocket leaves
2 tbsp Worcestershire sauce
Splash of tobacco
1/4 tsp cayenne pepper
squeeze of lemon juice
1-2 tbsp extra virgin olive oil, for frying
4 burger buns or ciabatta rolls toasted

Chilli mayonnaise

1 red pepper
1 red chilli
Small handful flat leaf parsley finely chopped
Small handful mint finely chopped
1 pickled gherkin finely chopped
1 tbsp capers roughly chopped
200ml mayonnaise
1 lemon, zest of all and juice of half

Method

1. Start by making the chilli mayonnaise , preheat the grill to high. Put the pepper and chilli on a roasting tray and grill turning regularly, until blackened all over, place in a bowl, cover with cling film and leave to cool.
2. Once cooled remove and discard skin and seeds, finely chop chilli and pepper then mix into the mayonnaise now add the rest of the ingredients. Season and chill until needed.
3. Pat the prawns dry on kitchen paper and place 1/3 into a food processor with the spring onions, blitz until smooth, roughly chop by hand the remaining prawns.
4. In a mixing bowl add all of the prawns , parsley, Worcestershire and tobacco sauces, cayenne and lemon juice , combine all together, season with salt and pepper
5. Divide And shape the mix into 4 patties, brush each burger with a little olive oil and fry over a medium-high heat in a non stick pan ( or on a bbq ) for 4 to 6 mins on each side, until golden and cooked throughimage
6. Serve in a toasted bun with the chilli mayonnaise and rocket leaves , I also like to have it with homemade slaw and roasted potato wedges.imageimage
For more info mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

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One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.

15 Oct

One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.image
Yes Autumn is here and I have another comforting dish! I’ve taken it from Halfbakedharvest.com I’ve added my own touch! truly simple and deliciously warming for the changing of seasons all cooked on one panimage
Ingredients
Serves 4-6

* 6 tablespoons fresh pesto
* 1 bulb roasted garlic *To roast the garlic, preheat the oven to 200 degrees C. Chop off the top portion of the garlic head to reveal cloves. Place the bulb onto a piece of tin foil and pour about a teaspoon of olive oil on top. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a forked knife imageimageimage* 1 400g can tomatoes
* 6 tablespoons spicy shop bought taco sauce
* 3tbs balsamic vinegar
* 120ml cream
* 1 tablespoon butter
* 300g fresh spinach cooked and drained and
* Handful fresh basil, chopped
* 10 fresh sage leaves chopped
* salt + pepper, to taste
* 200g cherry tomatoes
* 1 tablespoons capers
* 3 tablespoons green and black olives roughy chopped
* 500g shop bought gnocchi ( homemade is too soft to use for this dish)
* 175g ricotta cheese
* 120g gorgonzola cheese (may use goat cheese or feta cheese), crumbled
* 50g grated parmesan + more for serving
* fresh basil + sage, for serving

Method

Preheat the oven to 190degrees C.
In a mixing bowl add the pesto, garlic, tomato sauce, enchilada sauce, balsamic vinegar, heavy cream and butter. Whisk everything together to combine.
Stir in the spinach, capers, olives, basil, sage, salt + pepper. Add the tomatoes and gnocchi. Toss to combine.image
Pour the mixture into a baking dish, Dollop the ricotta over top the dish do the same with the gorgonzola, sprinkle parmesan on next. Cover the dish with foil and place in the oven. Bake for 25-30 minutes.image
remove the foil and continue baking another 10-15 minutes or until the sauce has thickened slightly, the cheese is golden and the gnocchi is soft.image
Remove from the oven and top with the fresh basil and sage Serve with more parmesan and hot crusty bread. image
For more info contact me ; simon.bingham@simons-sauces.com 0031(0)642297107

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Braised pappardelle rabbit with chanterelles. Brasato di coniglio papadelle con finferli

17 Sep

Braised pappardelle rabbit with chanterelles. Brasato di coniglio papadelle con finferliimage
The autumn is here and the game season has started, so I had decided to make this delicious wild rabbit ragu, rich and creamy with a slight citrus hint. use homemade stock if you can and with the addition of wine it will keep the lean meat moist and tender

Ingredients
Serves 4

1 rabbit, jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon, chopped
1 small red onion, finely chopped
Handful sliced chanterelles
1 carrot, finely chopped
3 garlic cloves, crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
20g butter
1 tbsp Dijon mustard
100ml double cream
1 bay leaf
small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve
Salt and pepper to season
grated parmesan, to serve

Method

1. Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.

2. Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, bay leaf, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.

4. Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.

5. Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins, add salt and pepper to taste

6. Heat butter in a pan and fry the chanterelles until cooked season well.
7. Serve in bowls topped with the chanterelles, grated Parmesan, parsley leaves and the remaining orange zestimageimage

For more information don’t hesitate to contact me
Simon.bingham@simons-sauces.com
00 31(06)42297107imageimage

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