Haddock with Creamed Leeks, Beans and Parsley

Food Blogs and Recipes

Haddock with Creamed Leek, Beans and Parsley

Haddock is a great alternative to cod, and so this simple and yet nourishing dish ought to please most fish lovers, while its composition also proves that simplicity is always the key when cooking, as I am confident you will agree when you eventually get around to trying this recipe for yourself.

Ingredients (Serves 4)
Large Slug of Olive Oil
2 Leeks (Trimmed, Split and Finely Sliced)
4 Decent Sized Fresh Haddock Fillets (Un-skinned)
50g Green Beans (Trimmed and Chopped)
200ml Double Cream
Tsp English Mustard
Handful of Fresh Flat Leaf Parsley
Salt and Freshly Ground Pepper to taste

How to Cook

1. Place the haddock fillets on a plate, brush with a little olive oil and sprinkle with salt and pepper, before setting aside.

2. Heat the oil in a non-stick sauce pan (or similar), add the leeks and beans, and gently fry until soft and tender, straining off any residual liquid that appears.

3. Add the cream, salt and pepper, mustard and gently simmer in the cream until suitably thickened.

4. Add some oil to a non-stick frying pan, and gently fry the haddock fillets until browned underneath.

5. Place the partially cooked fillets on a non-stick roasting tray in the centre of an oven, (preheated to 170°) and continue to cook them for another 3-4 minutes.

6. Remove the fillets, place the cooked vegetables in the center of four plates, gently resting each haddock fillet on top, and then carefully spoon the sauce over the top before serving.

Comments
This particular meal is perfect with a nice side of mashed or roast potatoes, and goes equally well with a crisp leaf salad and chilled white wine, if preferred.

The Pork section is now finished.

Our Favourite Recipes: A Cookbook for Food Lovers

Pork

I’m happy to report that this chapter of the ‘Our Favourite Recipes: A Cookbook for Food Lovers’ is now ready, and so now its time for me to start working on the ‘vegetables’ section (far and away the biggest part of the book), therefore it will no doubt take me a while to complete it, but as with food itself, ‘all good things come to those who wait’, and so in the interim, below is a list of the delicious pork recipes that will be included in the finished product. I hope that you will ultimately enjoy cooking and eating them as much as I have writing them up.

(1) Balsamic Roasted Sausages with Vegetables

(2) Cart Drivers’ Spaghetti

(3) Cumberland Sausage and Split-pea Casserole

(4) Fusilli All’ Amatriciana

(5) Goan Pork Curry with Potatoes

(6) Kerala Pork Curry

(7) Lancashire Hotpot

(8) Pasta with Asparagus,Cream and Ham Sauce

(9) Penne with Sausage Sauce

(10) Pork and Butternut Squash Curry Pork Curry

(11) Pork Dopiaza

(12) Pork Fillet in Honey and Ginger

(13) Pork in a Mustard Spice Mix

(14) Pork Kapitan

(15) Pork Vindaloo

(16) Spaghetti Carbonara

(17) Spicy Sichuan Pork with Noodles

(18) Stir-Fried Pork Mince with Basil

(19) Stir-Fried Pork Mince with Mushrooms

(20) Tagliatelle with Minced Pork Sauce

(21) Yellow Pork Curry

Italian Meatballs

Food Blogs and Recipes

Italian Meatballs
‘With Meatballs on Top’ by JJ Galloway

The staple meal in any Italian household, only made to our particular tastes, this is a dinner that is well worth the wait, and I would recommend you wear some kind of napkins or kitchen paper over your clothes to avoid any mess. There is no doubt that this is a lip-smacking dinner which wins with children and adults alike, and any leftovers (and there rarely is) can be easily frozen for later use.

Ingredients (Serves 4)
Large Slug of Olive Oil
2 400g Packs of Beef Meatballs
240-300g Pack of Bacon
Medium Onion (Finely Chopped
2 Garlic cloves (Peeled and Grated)
Beef Stock Cube
2 Tsps Tomato Purée
2 Sun-Dried Tomatoes (Finely Chopped)
500g Tomato Passata
3 Whole Tomatoes (Quartered)
Tsp Dried Oregano
Tsp Dried Basil
Tsp Dried Parsley
2 Bay Leaves
Small 187ml Bottle Red Wine
25g Pack Fresh Basil (Finely Chopped)
Tsp Salt and Freshly Ground Pepper

How to Cook

  1. Finely dice the bacon after removing any unwanted fat and then after heating the oil in a non-stick chef pan (or similar), gently fry the onions and garlic until soft and slightly brown.
  1. Add both the meatballs and bacon and brown both meats slowly on a gently heat, stirring occasionally.
  1. Add the oregano, basil, parsley, beef stock cube, salt and pepper, sound-dried tomatoes, tomato purée and sun-dried tomatoes and bay leaves then stir-fry for 1-2 minutes.
  1. Pour in the red wine and tomato passata, stir well and simmer for 3-4 minutes  before adding the quartered tomatoes, covering the pan and simmering gently for 1 to 1.5 hours, stirring occasionally to prevent sticking.
  1. Just before serving, add the chopped basil and mix well.

Comments
It goes without saying that meatballs are best served with spaghetti or linguini, however you can also use penne or fusilli if preferred. In fact, most shaped pastas work equally well, while remembering to grate plenty of freshly grated parmesan or romano (pecorino) cheese over the top (as long as your diners are in agreement) along with extra salt and pepper where required.

 

The Beef and Chicken sections are now finished.

Our Favourite Recipes: A Cookbook for Food Lovers

Having now written up the first two sections of the cookbook, I thought I would share the contents here should anybody be curious to know which dishes will be covered. I admit  that I’m not a big beef eater, so there are naturally more chicken-based recipes, and as you will also see I am an ardent lover of curries too. I can also assure you that all of these recipes have been thoroughly road-tested, and will not disappoint once cooked and served up, and the theme here is about quality and not quantity, therefore each of these dishes easily speak for themselves.

On a personal level I’m very excited about this cookbook, and will stress that it’s been a genuine labour of love both cooking and adapting them ahead of my putting everything in one convenient point of reference.

Content-wise, my current estimations indicate there will be a total of 245+ recipes when the book is finished next spring/summer, and rest assured, there will plenty of dishes to  sink your teeth into when it’s finally published (if you’ll excuse the pun) and as each section is completed I will list their contents here first.

Beef


Beef Recipes


(1) Beef Bourguignon

(2) Beef Goulash

(3) Beef and Potato Curry

(4) Chilli-Con-Carne

(5) Curried Meatballs

(6) Curried Mince Beef with Peas

(7) Homemade Beefburgers

(8) Italian Meatballs

(9) Lasagne

(10) Shepherd’s Pie

(11) Spaghetti Bolognese

Chicken


Chicken Recipes


(1) Baked Cardamom Chicken Curry

(2) Bengali Chicken

(3) Braised Chicken Curry

(4) Burmese Chicken Curry

(5) Caribbean Chicken Curry

(6) Chettinad Chicken Curry

(7) Chicken and Basil Fried Rice

(8) Chicken with Black Bean Sauce

(9) Chicken and Cardamom Curry

(10) Chicken and Green Bean Curry

(11) Chicken Kukupaka

(12) Chicken Stew

(13) Chicken Vindaloo

(14) Coconut and Soy Chicken

(15) Coriander Chicken

(16) Crispy Chicken and Tomatoes

(17) Delhi Hunter Chicken Curry

(18) Goan Chicken Moelho

(19) Jerk Chicken

(20) Kerala Chicken Curry

(21) Malay Chicken Curry

(22) Nagore Chicken Curry

(23) Nonya Chicken Curry

(24) Rizala Chicken

(25) Singapore Style Chicken Curry

(26) Special Chow Mein

(27) Sri-Lankan Curried Chicken

(28) Thai Fried Rice

(29) Thai Green Curry

(30) Trinidadian Curried Chicken

(31) Vietnamese Chicken Curry

(32) Yellow Curried Chicken