spicy roasted mackerel

A dish that is just absolutely delicious, boasting amazing flavour and taste! A healthy meal that is really as easy to make as it is to eat. A great recipe for busy days and the perfect dish when catering for a crowd on a beautiful sunny day. Great, healthy eating simply cannot get easier than this!
Mackerel is an oily fish and a rich source of Omega-3 fatty acids, which improve endurance, aid recovery and help to maintain healthy, beautiful skin.
Serve these delicious mackerel fillets with salad, buttery green vegetables, crushed potato or couscous and a creamy vinaigrette.

Adapt the recipe to serve more.

ingredients | serves 2 | easy
4-6 mackerel fillets
2t paprika
1t cumin seeds
1/2t cayenne pepper
1t turmeric powder
3 garlic cloves
1t coriander seeds
1 small red chilli (optional)
1/4C olive oil
bunch fresh parsley
salt
black pepper

method
Preheat the oven to 200C/180 with fan.
In a pestle & mortar or electric blender, combine all of the spices, garlic, parsley & olive oil. Blend to a chunky, spreadable paste.
Lie the mackerel fillets skin side down on a clean work surface and spread the spicy mixture over the flesh.
Line a sheet pan with parchment paper and lie the fillets flesh side down onto the paper.
Season the skin with salt & a good grind of black pepper.
Roast for 8-10 minutes until the skin is beautifully crispy and the fish is cooked through.

Serve warm drizzled with a sauce / vinaigrette of your choice.


easy & quick chicken a la king

There are only so many hours in a day and I like making them count, especially since I so love spending time with my 15 month old. I am therefore always thinking of new, exciting recipes that are easy and simple to make. Meals that I can have on the table in almost no time at all but that are still delicious and impressive.
Thanks to modern poultry raising, chicken has been put on everyone’s table at a reasonable price. It remains one of the most convenient meats that is most adaptable.

I had leftover roast chicken, which was perfect here as it saved me a lot of time not having to cook chicken prior to making this dish.
There are hundreds of different chicken a la king variations, all of which really come down to the same thing. Some just like the chicken roasted while others prefer it poached. This is simply a matter of personal taste.

ingredients | serves 4 | easy
50g butter
45ml flour
200ml chicken stock
175ml full fat cream
2 cups cooked chicken, diced
60g sliced red or yellow pepper
1/2 white onion, chopped
1t crushed garlic
3 thyme sprigs, leaves only
200g button mushrooms, sliced
1T olive oil
1T butter
1c frozen peas
small bunch fresh parsley, chopped
1/2C walnuts, roughly chopped (optional)

how to
Heat the olive oil and tablespoon of butter in a pot. Add the chopped onion and saute until glossy. Add the sliced mushrooms and sliced red/yellow pepper. Cook for about 5 minutes. Add the garlic and cook for a further two minutes. Set aside.
Melt the 45g butter in the same pot, add the flour and stir to make a roux. Remove the pot from the heat and, using a whisk, add the chicken stock. Continue to whisk until you have a smooth sauce. Pour the cream into the pot, stir and cook for about ten minutes on low heat, stirring occasionally.
Tip the mushroom mixture and diced chicken into the pot, add the thyme leaves, stir and simmer for about ten minutes until thickened and heated through. Add the peas, stir and cook for two minutes.
Stir in the chopped parsley and top with chopped walnuts if using.

Serve with basmati rice or pasta.


haddock risotto with leeks & peas

I love a good risotto and will pay good money for a well cooked, tasty one although sometimes this seems like a tough request or expectation.
A good risotto is a process and needs a little love for a delicious end result. Take the time, nurture the arborio rice and you will be left with a wonderfully tasty meal, perfect for lunch or dinner.
Arborio rice is a starchy, short-grained rice variety that produces a luxuriously creamy finish and can absorb quite a bit of liquid without becoming mushy.
A little effort for this one but well worth your time and patience.
I used skinless, de-boned haddock that was lightly smoked. It has a flaky texture and a beautifully delicate flavor, perfect for the rich, creamy risotto it is served with
This dish is quite rich so is best served it with a simple rocket & avocado or tomato salad or simple steamed vegetables.

ingredients | serves 4 -6 | a little effort
270g haddock fillet, lightly smoked & de-boned
350ml milk
1 bay leaf
1/2 white onion, finely chopped
3 garlic cloves, minced
300g uncooked risotto
600ml fish stock
1C dry white wine
1/3C cream
3T creme fraiche
4 leeks, washed and sliced diagonally
1C frozen peas
3/4C finely grated Parmesan
1t dried dill
1.5t fine salt
1.5t black pepper
zest of half a lemon
bunch of fresh parsley, finely chopped
fresh dill, garnish (optional)
2T olive oil
80g salted butter

how to do it
In a pot, bring the milk and bay leaf to a gentle boil. Gently submerge the haddock fillet into the milk, bring it down to a simmer and poach for two to three minutes per side.
Remove the haddock using a slotted spoon. Set aside and reserve the milk for later use. Mix the fish stock and white wine together in a large jug. Set aside.
In a large pot, melt 20g butter with the olive oil. Saute the chopped onion until glossy taking care not to burn it. Add the leaks and cook until soft. About three minutes.
Add the uncooked risotto to the pot and stir to coat. Add the garlic and dried dill and cook for one minute while stirring.
Gently pour about one cup of stock & wine mixture into the risotto and stir. Leave to cook on a gentle heat, stirring twice, until almost fully absorbed. Repeat this until you have used all of the liquid. Add the remaining 60g butter and stir through.
Now pour the poaching milk and cream into the risotto and leave to simmer, while stirring for about three minutes.
Add the peas, stir and cook for three minutes. Stir the creme fraiche through the risotto mixture. Add the salt, pepper, zest, parsley and parmesan and stir well.
Flake the poached haddock into the risotto and give it a gentle mix. Taste and adjust seasoning. Garnish with fresh dill if using.

From my kitchen to yours, with love x





easy creamy chicken & tomato

Another great dish if you have leftover chicken from a roast or if you have chicken breast in abundance lurking in your freezer!
I cooked a de-boned, rolled chicken two nights ago and was left with about 600g of beautifully tender chicken meat, which was recycled into this very tasty dish that i served with brown basmati rice.
It really only took a few simple ingredients and about half hour to whip up an amazing dinner that was not only perfect for my taste buds but also that of my toddler.
Easy. Quick. Delicious. The perfect comfort food that fits a busy schedule.

ingredients | serves 4 | easy
600g cooked or uncooked chicken
2T olive oil
2T butter
1 white onion, chopped
2 garlic cloves, minced
1/2 punnet / 160g mushrooms, sliced
2T paprika
3T sun dried tomato pesto
1T tomato paste
1 can crushed tomato
1/2C chicken stock
3/4C cream
4 sprigs fresh thyme, leaves only
1T brown sugar
1/2C rosa tomatoes, whole
50g plain goat’s cheese (optional)
1/2t salt
1/2t black pepper
handful fresh parsley, chopped

brown or white basmati rice to serve – cooked according to package instructions.

how to
If you are using uncooked chicken, heat a little olive oil in a large skillet and brown the chicken pieces on all sides. Set aside.
In the same skillet, heat a little more olive oil, add the butter and heat until melted. Add the chopped onion and saute until translucent. Add the paprika & tomato paste and cook for about one minute until fragrant. Add the sliced mushrooms and garlic and cook for about five minutes on medium heat.
Pour the crushed tomato into the skillet, stir and cook for one minute. Add the sun dried tomato pesto, salt, sugar, pepper & thyme, stir to combine and then add the chicken stock.
(If you are using uncooked chicken, add it now.)
Place the lid on the skillet and simmer on a low heat for about 15 minutes.
Lift the lid, add the cream, goat’s cheese (if using) the cooked chicken & cocktail tomatoes and leave to simmer until the tomatoes have popped and the sauce has thickened.
Sprinkle the chopped parsley into the skillet and stir to combine.

From my kitchen to yours, with love x


warm tomato & feta salad

Although we are currently in our winter season, which normally calls for all things slow cooked and piping hot, i still have a big love for a good salad as a healthy dinner option or as a side to a good piece of protein.
This salad, served warm, is a very delicious alternative to normal salads and pairs well with red meat, chicken or fish.
A great addition to this dish is toasted butter & garlic ciabatta or sour dough slices, making it a delicious, light meal on its own.

Easy, simple, fresh, delicious.

ingredients | serves 4-6 | easy
2T olive oil
300g-400g vine tomatoes or rosa tomatoes
4 rounds feta cheese, halved
150g green beans
handful fresh basil leaves
1t dried basil
3 sprigs thyme, leaves only
3T balsamic vinegar
2 red onions, roughly chopped
6 garlic cloves, peeled & halved
1/2t salt
good grind of black pepper

how to
Preheat the oven to 190 degrees C.
Place the tomatoes and red onion into a roasting tray and drizzle with the olive oil. Toss to coat.
Nestle the feta rounds in and amongst the tomatoes & onions. Add the thyme leaves, dried basil, garlic, balsamic, salt & pepper and gently coat everything using your hands.
Place the tray into the preheated oven and roast for about 15-18 minutes.
Meanwhile, blanch the green beans.
Prepare an icy bath with water and ice. Set aside.
Bring a pot of salted water to the boil. Immerse the beans into the water and cook for about three minutes. Remove the beans from the simmering water and into the ice bath to cool.
Remove and drain on kitchen towel paper.
Add the beans to the tray and continue to roast the salad for a further five minutes or until the tomatoes have popped.

Garnish the salad with the fresh basil leaves and serve warm.

From my kitchen to yours, with love x