Campsite Style Salmon- at home!

I guess this could easily fall into the category of Solo Suppers as recently launched by What Claire Baked (go check her out!) But this was an impromptu dinner 'pour une' tonight and so I had to be creative. The name of the game on weekday evenings for me is quick, tastey and filling so this adaptation of a campsite classic worked a treat!

I buy fish fillets frozen by the bagful. They are cheap, good quality and easy to prepared (simply defrost, so no need to skin or debone). Typically, I drizzle a bit of lemon on my salmon or tuna fillets, oven bake and then serve with potatoes or salad but tonight I didn't want to faff about with pots, boiling water, salad items and a peeler so I came up with this...

To make your campsite fish dish (at home) first, place your fillet on a tin foil sheet, create a good old trusty tin foil pocket, squeeze fresh lemon juice all over and grind some black pepper- it was salmon tonight. I also added some left over spring onions to the pocket tonight. Cook at around 160 for 9 minutes.

For the side, Morrisons are doing these really neat wee tins of pre-mixed beans which could be added to salads, stews or casseroles. I chose to add half a can of white bean mix to my tin foil parcel after the 9 minutes were up and squeezed remaining juice from the lemon wedge on to them with a dash of salt. I returned this to the oven for 4 minutes and hey presto- job done!

Easy!

I can confirm it was quick, tastey and filling but even if u added a whole tin of beans to this dish they are super healthy!

Whatever you are making, enjoy your weekday supper! I'd love to hear what's cooking in your kitchen tonight....x

Easy Lunchtime Tartlets

Getting bored of soup and sandwiches for lunch? Yeah me too, so I'm experimenting with easy to assemble finger food, or more substantial bites which can be made the night before. These quick and easy tartlets can be made with any filling of your choice and take minutes to prepare!

Start with a packet of shortcrust pastry (why not make your own if you have the time?) and decide what filling you fancy on the inside. I opted for red onion and goats cheese and jazzed these tasty bites up by caramelising the red onion in a raspberry balsamic and sugar reduction, this took about 8 - 10 minutes and I would advice the same if stir frying vegetables before adding them to the pastry too.

Whilst your 'base' is frying off, roll out the pastry and use cookie cutters to trim out your lunchtime biscuits. A 500g pack will give you around 15-20 snack sized tarts. Once the pastry was cut, I laid them onto a lined baking tray and 'prodded' them (it's a technical term!) with my finger to create a sort of well for my remaining ingredients.

All that's left to do now is place your fillings of choice onto the pastry base and cook at 180 for around 10 minutes. If you wanted to, you could cut the pastry into larger pieces and seal the fillings in 'bridie-stylie'.

I packed 3 of these small tartlets in for lunch at work today, added to a side salad dressed with lemon juice. It was fresh, filling but smoothly comforting also. A winner for me.

Happy experimenting x

Fryer free crispy hot wings!

A quick post night, purely because the longer I sit and think about these finger licking, tastey delights, the more likely I am to brave the storm outside and go grab me a packet of wings! I.must.resist.

Years ago, chicken on the bone and chicken skin creeped me out big style! Which was a pity as I was missing out on so much flavour with parts like the thigh! I'm glad to say I got over that 'phase' however, I'm still not overly OK with skin - particularly soggy skin. Yuck!

I came across THE best chicken wings in a sea view hotel in Northern Ireland a few years ago and I have been hooked ever since, having to order them whenever I see them on a menu and always being disappointed when they don't live up to expectations. However, I have recently managed to recreate those crispy yet succulent chicken wings with moreish hot sauce from home following multiple (failed) trials. This is how to get exceptionally close to those hot wings I first tried in Ireland.....without the use of a deep fat fryer!

For the crispy skin you MUST first of all boil the chicken wings in VERY salty water- salty like the sea. Don't worry this doesn't translate into your end meal but it does zap out some of that fat and dehydrate the chicken skin before roasting- you can often hear the wings squeek (or is it chirp?) in the pot as they go. Boil for 20mins in this VERY salty water and then transfer to a lined preheated baking tray.

Your oven and tray should be hot, around 200 degrees and roast the wings for 40mins or until the wings are golden.

Meanwhile, in a pot melt together butter (unsalted), Franks Hot Sauce and Worcestershire sauce until you get a light orange colour. (I will leave volumes to you as some like it hot, hot however I would say 50g butter to 2 tablespoons of Franks  and a glug of WS)

Once your wings are ready, dress them in the orange hot sauce and serve. Remember to take kitchen wipe, these are messy! Or be sophisticated if you are sharing with guests and have a bowl of warm water with sliced lemon in it to hand- quite literally.

Enjoy folks! I'm actually salivating as I type! !!! X

Affordable Luxury - Pork Wellington

So, you're having family round for a meal or hosting a dinner party with friends and want to impress but you don't want to break the bank, or your back for that matter...something simple, straightforward yet stunning, am I right? Well this one is definitely for you!

By adapting yee old traditional Beef Wellington (which will cost you an arm and a leg to cook properly) you can have a cost effective and absolutely delicious main meal.  Plus, for any of you out there with a dislike or intolerance to garlic, I've added some alternative tips to help you retain that flavour without it - winner, winner pork based dinner!

First, what your going to have to do is gather the troops, so to speak. Grab yourself a decent sized pork tenderloin (which can be picked up from between £3-5 amazingly!), a packet of puff pastry (if you want to be mega impressive, make your own), chestnut mushrooms, a small bottle of white wine (or a large one if you want to feed the pan and yourself), one packet of Parma ham and shallots. This is based on the assumption you will already have cupboard essentials like chicken stock, garlic, plain flour, eggs, salt and pepper - if you don't, grab these too!

To start, you will want to trim off all the "silverskin" on your pork tenderloin with a sharp knife. This is the whitey-silvery connective tissue (hence the name) which is found on most loin pieces, including beef. By leaving it on you risk granny losing her dentures...
Once trimmed, seal the loin in a hot pan for a few minutes and leave to cool.

Whilst the pork is cooling, make your mushroom duxcelle. A duxcelle is a finely chopped mushroom mix which is reduced to a paste and used as a pastry filling, stuffing or garnish. To make yours, you will want to finely chop your mushrooms (at least one packet of), a large handful of shallots and crush 2 cloves of garlic. Fry these in butter until soft then add chicken stock and a glug of white wine. Volumes will differ depending on how much duxcelle you are making but as a general rule, you want your combined liquid to just cover the dry ingredients in your pan in order to reduce down, forming a dry paste. Now, for those of you who wish to make a garlic free alternative, I've found using red onion and finely diced chorizo, instead of shallots and garlic, works a treat! Once ready, leave this to cool also.

Next up, assembly. The beauty of this dish is you can prepare it in advance, bringing it out only to cook on the night! You want to roll your puff pastry onto a clean, floured surface, making it 3 times the width of your pork, and about 1.5 times the length- giving you excess to roll. Place strips of Parma ham along the width of the pastry and then spread your duxcelle over the Parma ham. Plant your pork onto the edge of the Parma ham nearest you and roll away from you. Egg wash where pastry meets pastry- tucking both ends under too. Wrap the full 'log' in cling film and allow to rest in the fridge for at least 1 hour. (You will notice from my pictures, the first time I did this I wrapped the pork, Parma ham and duxcelle in cling film, chilled this in the fridge then removed the film and rolled in the pastry before cooking- you can do it either way but  having done this a couple of times, I would now recommend the method I've just described in order to have a consistent temperature throughout the pastry and inside ingredients).

When the time comes for dinner,  remove the wellington from the fridge and showcase your inner Picasso by decorating the top with any left over pastry you may have trimmed from the sides. You will see as I was on the run up to Christmas I placed holly leaves on mine. Egg wash the top now also and cook in a preheated oven at 180 degrees (fan oven) for approximately 35minutes. This pork will be served pink, but hot all the way through.

Finally, as sides, I served my wellington with homemade apple- cinnamon red cabbage and crushed potatoes but steamed veg or mashed turnip would go just as well.

Let me know how you get on with this one, and as ever- enjoy! x