Salmon Tikka Skewers
SALMON TIKKA SKEWERS WITH CUCUMBER SALAD AND YOGHURT DRESSING
I thought I would make something nice and light for dinner this evening as I’ve a couple of girl friends over for a few drinks and catch up. This recipe is ideal to serve as it’s simple enough to prepare while we are having a gossip, perfect for my friend who’s on a health kick.
serves 4
INGREDIENTS
600-800g thick salmon fillets, skinned
2 heaped tbsp tandoori curry paste
250ml low-fat natural yoghurt
1 bunch of mint
1 bunch coriander
1tbsp olive oil
Juice of ½ lemon
½ cucumber
1 ripe mango
1 red onion, finely sliced
4 chapatis, warmed to serve
METHOD
Cut the salmon into cubes and mix with the curry paste and 2tbsp of the yoghurt. If you have time, marinade for 30 minutes.
For the dressing, put the rest of the yoghurt in a small bowl. Finely chop half the mint and half the coriander, keeping the rest of the herbs for the salad. Mix into the yoghurt with 1tbsp olive oil and the lemon juice. Season and set aside.
For the salad, cut the cucumber in half lengthways and thinly slice each half on an angle. Peel the mango and cut the flesh into strips. Mix with the onion and remaining mint and coriander leaves.
Heat a griddle or frying pan to a high heat and brush with a little olive oil. Thread the salmon cubes onto skewers and cook for about 1½ minutes on each side, until cooked through.
Place a warmed chapatti on each plate and top each with the salmon skewers, dressing and salad
Photograph: garethmorgans.com
KIDS’ SAVOURY CRUMBLE AND B&B PUD
I have recently teamed up with Kingsmill to mark the launch of The Secretly Seeded One, a child friendly loaf packed full of blended seeds and grains for hidden goodness. As a Mum of two small children – one of which is a particularly fussy eater, I know only too well how stressful mealtimes can be, with tears and tantrums a common occurrence in many households (usually from the parents not the children!).
I have devised a number of recipes which will be gradually making their way onto kingsmillbread.com, however I thought I would post a couple on my blog, to get your children’s tastebuds going…
SALMON AND PRAWN CRUMBLE
Salmon is wonderful food for children and when mixed with a creamy sauce and other goodies such as sweet corn, peas and chopped egg, it is sure to become a firm favourite with all the family. The addition of prawns will encourage them to broaden their tastes, but can easily be omitted from the recipe.
Serves 4-6. Preparation time 15 minutes approx 30-40 minutes cooking time
Ingredients
For the filling:
40g butter
1 onion, chopped
1 bay leaf
40g flour
350ml milk
400g salmon fillet, cut into 2-3cm cubes
200g cooked North Atlantic Prawns (optional. If not using, increase salmon by 200g)
100g sweet corn
100g frozen peas, defrosted
2 eggs, hard boiled and chopped
For the crumble topping:
6 slices of Kingsmill The Secretly Seeded One®
25g finely grated parmesan cheese
2 tbsp olive oil
small bunch of parsley
You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity.
Method
Pre-heat the oven to 200ºC/ 180ºC fan oven/gas mark 6.
Melt the butter in a saucepan and gently cook the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the milk, stirring to prevent any floury lumps. Bring to a simmer and cook for a few minutes until you have a thick sauce.
Stir in the salmon and return to the simmer. Cook for a few minutes, until the salmon is cooked through, before adding the prawns (optional), sweet corn, peas and eggs. Return to the simmer and cook for a few minutes before removing the bay leaf and spooning the sauce into a large ovenproof dish, or individual dishes.
To make the topping, place the bread in a food processor and blitz to a rough crumb. Add the parmesan, olive oil and parsley, then briefly blitz to combine.
Scatter the topping over the top of the creamy fish sauce and place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.
And for those with a sweet tooth…
STRAWBERRY BREAD AND BUTTER PUDDING
If you’re a fan of the Bread and Butter pudding then this recipe is definitely one to try. The strawberries and bananas are baked within layers of The Secretly Seeded One® bread soaked in a vanilla scented custard. Kids and adults will love it.
Serves 4. Preparation time 15 minutes, plus 30 minutes soaking and approx. 55 minutes cooking time
Ingredients
50g butter, plus extra for greasing
3 tbsp strawberry jam
12 slices of Kingsmill The Secretly Seeded One®
200g strawberries
2 bananas, peeled and sliced
500ml milk
4 tablespoons of caster sugar
1 teaspoon vanilla extract
2 large eggs, beaten
You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity.
Method
Pre-heat the oven to 160ºC/140ºC fan oven/gas mark 4.
Grease a large ovenproof dish with a little of the butter, then spread the strawberry jam over the base of the dish. Lightly spread the bread with the remaining butter and cut each slice into four triangles. Lay half the bread in the dish, scatter over the strawberries and sliced bananas, then place the rest of the bread on top.
Gently heat together the milk, half of the sugar and vanilla extract in a saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk in the beaten eggs. Pour over the bread and leave to soak for up to 30 minutes.
Sprinkle the remaining sugar over the top of the pudding and place on a baking tray in the oven for 45 minutes. Increase the heat 200ºC/180ºC fan oven/gas mark 6 and cook for a further 10 minutes until the top is crisp and golden.
Michael Ball Show Creamy Fish Pie
So, as I mentioned on my last blog, I had been having fun recently filming for the new Michael Ball show on ITV. There are 6 recipes in total that I cooked with Michael for specific guests. The Cornish Pasties I have already posted, but I thought I should get the remaining ones on my blog for anyone to try out. They are:
Creamy Fish Pie
Chicken Satay with Mango and Cucumber Salad
Kids Fishcakes
Chocolate Pancakes with Flambeed Cherries
Aromatic Prawn Curry
CREAMY FISH PIE
This was cooked for the amazing katie Piper, who was telling her story of how her life has changed as a result of a horrific acid attack. She has since set up the Katy Piper Foundation to help people live with burns and scars http://www.katiepiperfoundation.org.uk/
Serves 4
For the topping:
1kg potatoes such as Maris Piper or Desiree
100ml single cream
100g cream cheese
For the filling:
50g butter
1 onion, finely diced
1 bay leaf
50g plain flour
400ml full fat milk
350g white fish such as haddock, cod, pollock etc fillets, skinned and cut into small chunks
350g salmon fillet, skinned and cut into small chunks
2 eggs, hard boiled
1 tablespoon chopped dill
grated zest of 1 lemon
a squeeze of lemon
Pre-heat the oven to 200C/180C fan ovens/gas 6.
Peel and quarter the potatoes. Place in a saucepan of cold salted water and bring up to the boil. Cook for around 15 minutes until the potatoes are cooked through. Drain well and return to the pan. Heat the single cream and cream together until the cheese has melted into the cream, then mash into the potato until the mash is smooth. For a super smooth potato, press through a potato ricer.
To prepare the filling, melt the butter in a large saucepan. Add the onion and bay leaf, and cook until the onion is softened but not coloured. Stir in the flour, cooking for about 30 seconds before gradually adding the milk. Bring to a simmer, cooking for a couple of minutes until you have smooth, thick sauce. Stir in the fish, dill, lemon zest and a squeeze of lemon juice and season lightly with salt and pepper. Bring to a simmer, and cook for a few minutes.
Peel the hard boiled eggs and coarsely or finely chop. Stir into the sauce then spoon into either individual dishes or one large one to share.
Place the potato into a piping bag and pipe on top of the filing. To prevent the top becoming crisp, cover with foil, and place in the oven for about 20 minutes until the filling is bubbling over the edges of the dish.
