Welcome back to my beautiful and tasty Kitchen Corner 🙂
It’s been a while since I’ve done a savoury dish…so I guess it’s the perfect time to start a New Year Resolution…
Discover another delicious taste of the Sea!
Just before Christmas I was watching Rick Stein’s world food travels and stumbled on this amazing recipe, which I didn’t have to think twice to try it out:)
So, here it is…my version of a Rick Stein original!
Comfort of the Sea…or Salmon on a bed of roasted tomatoes.
Ingredients: 2 salmon fillets, handful of parsley, fresh if possible; 3 tbs capers; olive oil; 3 garlic cloves; 4 medium tomatoes, sliced; chilli flakes; handful of fresh thyme; 10 tbs water; salt and pepper.
Method: Preheat the oven.
Chop the parsley, half of the thyme, capers, garlic cloves, half of the chilli flakes and mix, add a bit of salt. I’ve used an electric grinder/chopper that mixed everything together creating a green paste.
Line the base of a baking tray/roasting tin with a non-stick baking paper and lay the slices of tomato. Scatter the remaining chilli flakes, thyme, add salt, olive oil and the 10 tbs of water on the tomatoes.
Brush the skin side of the salmon with olive oil, salt and pepper and place the fillet with the skin down on the bed of tomatoes. Season lightly with salt, then cover with the green paste mixture.
Lightly season the other salmon fillet and place skin side up on the top.
Brush the second fillet on the skin with a bit of olive oil, add the remaining thyme, season everything with salt and pepper and a few chilli flakes.
Bake in the oven for 20-25 minutes, until the skin of the salmon gets slightly crispy.
Serve with the juicy baked tomatoes and maybe some new potatoes and parsley.
The sides are up to you…choose what you love:)
The original recipe has mint leaves and anchovy fillets added into the green paste. I didn’t use them as I am not a fan of anchovy and mint leaves, I only use with some specific recipes:)
This is a beautiful tasty dish for any day to be honest…I hope you will try it and love it!
For the sauce: 1 onion, 1 carrot, rosemary, thyme, 100 ml chicken stock (I’ve used chicken stock cube), 100 ml red wine, pinch of salt and pepper.
Italian salad: Fresh tomato, cucumber, radish, salt, lemon juice and olive oil.
Method: Heat up olive oil in a non-stick pan and add rosemary and thyme. Season the chicken breast with salt and black pepper, turn the heat to medium and cook the chicken 2 minutes on each side until it turns a bit golden.
Turn the heat down to low, cover the pan and cook for about 10 minutes. Once done, turn the heat off and leave the chicken to rest for another 10 minutes with the lid on.
Wash and cut the fennel in half, season with salt, black pepper and chilli flakes.
Heat the pan over medium heat, add the olive oil and roast the fennel, five minutes on each side.
Prepare the sauce: Heat the olive oil and sauté the chopped onion and carrot for about 5 minutes, add thyme and rosemary and mix with a wooden spoon. Pour over the chicken stock and red wine, pinch of salt and black pepper, cover the pan with a lid and leave it to simmer until it’s reduced and thickened like a sauce (about 10-15 minutes).
Turn the heat off and strain the sauce through a sieve and it’s ready to serve 🙂
Italian salad: Slice the tomato, radish and cucumber, season with salt and lemon juice. Mix everything and dress it with olive oil. Place the salad in the fridge and serve cold.
Cut the cooked chicken breast in medium pieces, serve next to the roast fennel and red wine sauce.
Decorate with parsley or coriander.
Serve with the beautiful fresh salad…absolutely amazing!
This is the first time I’ve cooked fennel and I am in love with it…
I would love to hear from you if you cooked with fennel before and maybe share your own recipe 🙂
This week I’ve been extremely busy at home and work…life is just taking a whole different speed and I think we all experienced it at some point:)
Coming home…no ideas for dinner…not much time on our hands…
We all want to eat healthy…cook as much as possible and still be able to spend as much time we can with our loved ones:)
There is not enough hours in the day…
…and even with the time running away from us, we can still create some amazing dishes that will delight our family members or guests!
I will share with you one of the fastest dishes I ever cooked…and guess what…it’s delicious!
Ingredients: 2 chicken breasts cut in cubes, salt, pepper, a pinch of chopped parsley and oregano, 200 ml double cream, 150 g couscous, 1 vegetable cube.
Method: Dissolve the vegetable cube in 300 ml of hot water and pour it over the couscous; cover for a few minutes until the couscous softens. Drizzle a bit of olive oil over it and mix it with a fork.
Place the chicken breast cut in cubes in a hot pan with a bit of vegetable oil and parsley and oregano. Cook over medium heat until chicken turns slightly brown ( 5-10 minutes). Just before taking it of the heat pour in the double cream and slowly mix for a couple of seconds.
Serve as suggested or add your own twist to it:)
I’ve decorated with fresh chilli and coriander…just for a bit of kick:)
Today I’ve decided to keep it simple and share with you something I love very much!
Cottage cheese spread
Ingredients: 900 g cottage cheese, 6 spring onions, fresh coriander, sea salt, homemade mayonnaise (1 medium egg, 2 tsp mustard, oil, lemon juice).
Method: When cooking, I always make mayonnaise, it is healthier and the taste doesn’t compare with the one you buy in store.
Separate the egg white from the yolk, you will only use the yolk. Add the mustard and use a hand mixer to make the mayonnaise. While you’re mixing pour slowly the oil, there is no specific quantity, use as much oil as you need. As soon as you have enough mayo you can stop adding oil. When done, add 1 tsp of lemon juice.
Chop the spring onions and add them to the cottage cheese.
Mix the mayonnaise, cottage cheese and spring onions with a wooden spoon, add a bit of sea salt and finely chopped coriander. Place the spread in the fridge for about 15-25 minutes.
This is one of the easiest and most savoury snacks I make as often as I possibly can:)