Fish Fingers

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I must warn you, my reason behind making fish fingers this week isn’t particularly thrilling. I wish I could recount some whimsical, nostalgic tale… or discuss Doctor Who serving them with custard …even explain that I needed comfort food for some sob story or another. The truth is much less exciting. Basically I found the end of a loaf of rather nice black olive bread (which I had left in it’s bag on the kitchen table for a couple of days) and although still perfectly edible, it had become so stale that if thrown, it could probably smash through a brick wall! I hate chucking things away so I thought I’ll make breadcrumbs and that led to FISH FINGERS and here we are. I have decided to share it because it actually turned out to be a lovely, healthy meal made from mostly store-cupboard regulars. The salty capers and gherkins in the sauce plus the lemon juice on the pea salad mean’t that the whole dish is packed with so much flavour I don’t think the dish needs extra salt or butter in the mash – give it a whirl let me know what you think.

Fish Finger Dinner

Serves 2
Ingredients

For the Fish Fingers
2 Fillets of fish (I used salmon)
Approx 50g of stale bread
2 tablespoons of plain flour
1 egg, beaten
1 teaspoon of vegetable oil

2 sweet potatoes, peeled
2 handfuls of frozen peas
few sprigs of fresh mint
juice of half a lemon
Olive oil

Sauce
5-6 small radishes
2-3 mini gherkins
1 teaspoon of capers
1/2 teaspoon of djion mustard
1 tablespoon of Greek Yoghurt

Method

Start by making the sauce. I must add that I was tempted to call this Tartare Sauce but with so few ingredients in common with the traditional I was worried about getting slammed with the trades descriptions act. It is a bit like tartare sauce…but not really…it does go bloomin’ well with the fish fingers though, honest!
1) Finely dice the radishes, gherkins and capers.

2) Add the mustard and yoghurt to the chopped ingredients and stir well.
3) Pop into the fridge until needed.
4) Next, chop the sweet potatoes into chunks and put into a pan of boiling water. Let boil for 20 minutes whilst you prepare the fish.
5) Cut each fish fillet into thick strips – for the fillets I used I just had to snip them in half with scissors but you could cut them into three if yours are bigger.
6) Put the stale bread into a food processor and blitz to make breadcrumbs. If you don’t have a food processor you can use a grater but it will take ages if the bread is as stale as mine was.
7) Dip the pieces of fish into the flour, then into the egg and then into the breadcrumbs. If there are still breadcrumbs left in the bowl after the first dip, pop the fish back into the egg and then in the breadcrumbs again to get them all used up.
8) Place the fish fingers on a baking tray greased with a teaspoon of vegetable oil and put into an oven preheated to 180°C for 15 – 20 minutes or until the fish is cooked through.
9) When the fish is nearly ready put the frozen peas into a large heatproof bowl and cover with boiling water, leave to stand until defrosted (around 5 minutes).
10) Drain the peas and add the lemon juice, chopped mint and a splash of olive oil, mix well.
11) To serve, drain and mash the sweet potato and serve alongside the fish, pea salad and the sauce.

What leftovers inspired you this week? Or are you feeling uninspired by your store-cupboard ingredients? Send me a message and I could write a recipe just for you xx

Happy New Year!

Cooking, Recipes

Firstly a very Happy New Year, I hope you all had a wonderful time over the festive season and have exciting plans for 2014. Secondly I want to apologise for the long silence…

In the time between now and my last blog post I’ve had the official launch party for my first book “Cooking Without A Kitchen”, become newly single and moved in to a lovely flat in East London.

So swings and roundabouts seems to sum up the last few months. Whichever one of those is better (swings in my opinion, roundabouts make me feel a bit queasy) then that’s where I currently find myself as things are definitely looking up.

For starters I flippin’ love East London. Ok, so there are quite a few people with complicated moustaches who seem incapable of smiling or wearing socks with their brogues (what’s that about?!). But, there are cheerful organic grocers everywhere and I can go for long strolls along Regent’s Canal whenever I want, ooh and on Sunday I can wander down to Columbia Road and buy flowers! London Fields station itself smells like malt loaf all day long because there’s an independent brewery at one end of the road and a sourdough bakery at the other. It’s brilliant. You get the picture.

2014 can’t be all about eating and skipping along flower markets though I’ve got to get some work done too. I have promised to help out with those on New Years resolutions diets by coming up with a fun healthy vegetarian or vegan recipe once a month, watch this space. At the moment I’ve had a request to provide recipes which are free from oil, sugar, meat, fish and dairy but please do get in touch if there is something you are also trying to cut out or eat more of, I’d love to hear from you.

Now for a recipe! As part of settling in to my new neighbourhood I spent the morning sussing out the local shops and with my purchases whipped up this tasty warm salad. If you haven’t cooked little gem lettuce before I strongly recommend you give it a whirl it’s delicious; surprisingly nutty and the bitterness you often get from the leaves in the centre is mellowed by the cooking process.

Pan Fried Little Gem and Garlic Crouton Salad

Serves 2

Ingredients

2 thick slices of sourdough bread
Olive oil
Small Bunch of chives (finely chopped)
2 tablespoons of Greek Yoghurt
2 tablespoons of lemon juice
2 little gem lettuces
100-150g of marinated anchovy filets
1 ripe avocado
1 garlic clove (crushed)
Salt and Pepper

Method

1) Cut the bread into large cubes and fry in 2 tablespoons of olive oil until golden.

2) Throw the crushed garlic into the pan with the croutons just briefly to soften it and take the rawness out.

3) Take the pan off the heat and tip the croutons onto some kitchen paper to drain off any excess oil.

4) In a small bowl mix the yoghurt, lemon juice and chopped chives together. Season with salt and black pepper and set aside in the fridge until later.

5) Wash the lettuces but keep them whole and slice any muddy or discoloured ends from the stalk. Cut the prepared lettuces into quarters and fry in a non-stick pan without any oil until they start to brown. Pop the cooked lettuce onto a plate and drizzle over a little olive oil or better still use some of the marinade from the anchovies.

6) To serve arrange spoonfuls of the yoghurt dressing onto the plates, top with the little gems, slices of avocado, anchovies and then scatter over the croutons and season everything with a generous amount of black pepper.

Pomegranate Syrup

Recipes

This stuff is brilliant. I came across it whilst testing a recipe for a new Taylor & Nice client, where Pomegranate Molasses/Syrup was listed in the ingredients. I had no idea where to even begin looking for it. Instead I flicked through a few recipes online and got experimenting. Subsequently I have found that it is quite readily available in smaller shops but I quite like making it, it’s really satisfying and you can control the flavour and consistency yourself. I intend to have a go at making similar syrups from other pressed fruit juices; I tried it with pineapple juice and it was equally delicious – any other suggestions?

Pomegranate syrup

Ingredients

300ml of pomegranate juice – you need 100% juice for this not anything labelled “juice drink” because then you’re just concentrating additional sugars, sweetners and water
Juice of 1/2 lemon
1 dessertspoon of caster sugar

Method

1) Put everything into a small pan over a high heat, occasionally swirling the pan to mix the ingredients, no need to stir

2) Heat until it starts to bubble rapidly

3) Once the mixture is the consistency of runny honey or golden syrup (and has reduced by about two thirds) take it off the heat – and that, is that!

It’s so delicious. The recipe we were working on was chicken based so deffo drizzle a bit on grilled chicken or barbequed meat. I mixed up a quick salad too with a load of couscous, feta, rocket, pomegranate seeds and a drizzle of this syrup – delish! It’s very sticky, sweet but also sharp so it works really well with sweet and savoury dishes, also you can drizzle it nicely over the plate so my normal everyday cooking can look super extra fancy 😉

Why not have it for breakfast folded through yoghurt with some fresh pomegranate seeds scattered about.

It’s Eurovision this weekend too, so if there’s any left it’s going into a cocktail for sure! Yummers! x

Totally Tasteful

Events, Recipes

On Tuesday I attended the latest cookery masterclass (courtesy of Total Greek Yoghurt) at the very shiny cookery school L’atelier des Chefs, hosted by Chef Paul Merrett.
Earlier that same day I was at a conference so, (laden with laptop, overnight bag etc.) my plan was to split from the conference early, jump on a train home, dump work stuff, pick up my camera and put a brush through my hair to be back in town for the cookery class at half six! All went swimmingly with my plan, until our lift to Stratford-Upon-Avon station had to make what felt like an action movie style u-turn because the hotel receptionist hadn’t given us the best directions.

My colleague (and fellow conference escapees) made it to our train with moments to spare and swiftly our conversation turned from corporate to cookery. Then I think somewhere between Leamington Spa and Marylebone Raymond Blanc gets on the train and sits behind us. RAYMOND BLANC!!!! The guy next to him boldly blagged a handshake but I remained silently in my seat. I love Raymond Blanc’s cookery shows, they’re always full of wonderful recipes and tonnes of boyish enthusiasm…however, I didn’t think he’d have appreciated me introducing myself in the confined space of the train carriage. Maybe I’m just a wuss but what could I have said? – “hello Raymond Blanc, that’s right I know your full name because I have seen you on TV. I’m Miriam Nice, I hope you have a lovely time cooking things. I cook things too.” – Just awful. I’d die.

Train journey (and major over-thinking) done, bags deposited and camera obtained I arrived at L’atelier des Chefs and was handed a well needed glass of champagne.

Paul kicked off the cookery lesson by showing us how to prep a squid (which I am ashamed to say I had never done before).

I’ve drawn out the key points from memory so do say if you have any top tips:

We then had to get into teams to cook our meal. I was paired with a marvellous trio of bloggers; Phil, Laura and Yuri (pictured above) to make a starter of Squid & Chorizo with Chickpea Puree and Coriander Yoghurt…

…followed by Herb Crusted Lamb with Baba Ganouche & Sweet Potato Salad…

Herb Crusted Lamb with Baba Ganouche & Sweet Potato Salad

and a Rhubarb & Greek Yoghurt Syllabub for dessert:

The meal was Totally delicious (sorry, couldn’t resist) and as one of our team members was vegetarian we not only had enormous portions of lamb but a big slab of frittata too (thanks Phil!). Then, if we weren’t quite full enough, out came the greek yoghurt goodie bags of plain yoghurt and fruity split pots – that sorts breakfast for the rest of the week 🙂

These recipes and hundreds more can be found on Total Greek Yoghurt’s “Total Eating” pages at https://www.totalgreekyoghurt.com/total-eating

p.s The photographer (www.satureyes.com) asked me to pose for this one…

Photo by ‘Satureyes’

Loads more photos from the event can be seen here on Total’s facebook page.

Yoghurt, Smoked Salmon, Prawn & Avocado Parcels

Events, Recipes

If you find yourself here chances are you’re on the Total Greek Yoghurt Treasure Hunt, welcome intrepid explorers! Who doesn’t love a treasure hunt?! Bravely sailing the seven seas for your fortune in gold and jewels, with untold dangers over the crest of every wave! I can almost taste the excitement!

But online treasure hunts are good too…
This recipe is one of 30 being published across the blogosphere! The more you find the more chances you have of winning. The prize is for this is fantastic; ok so it’s not doubloons, but it certainly is the culinary equivalent; £800 worth of kitchen equipment chosen by chef Paul Merrett – I’ve met this guy, I’d totally trust him to pick me out 800 squids worth of cookery kit, I’ve seen him make couscous out of cauliflower; he’s alright.

When Total asked me to select a recipe from their 1000 strong list I picked this recipe, simply because I love smoked salmon, I think I could actually eat it all day everyday and not get sick of it.

My trusty recipe testers; my boyfriend Richard Kieß and the awesomeness that is my friend Helen Piercy were tasked with creating a set on which the finished dish could be photographed. They had about 10 minutes and could only use what they could find in our studio.
Here they are at work:

Yoghurt, Smoked Salmon, Prawn & Avocado Parcels

Ingredients

250g TOTAL Greek Yoghurt

1 avocado, skinned, destoned & mashed
100g cooked prawns, chopped
Squeeze lemon juice
1 tbsp parsley, chopped
4 slices smoked salmon

Method

1. Mix half the avocado and half the yoghurt together and put to one side.
2. Mix the prawns, remaining avocado and yoghurt, lemon juice and parsley together.
3. Overlap two slices of salmon, and fill with half the prawn mix. Wrap into a parcel.
4. Repeat for the second parcel.
5. Serve with the avocado yoghurt dip on the side.

When I made mine I laid the salmon flat on a sheet of clingfilm, placed a spoonful of the prawn mixture in the centre, gathered the salmon over it and then twisted the cling film around it to form a sphere. I let them rest for a few minutes in the fridge before unwrapping them and flinging them on a plate with the avocado dip and some fresh watercress.

Top tips: only use the leaves of the parsley in this recipe; stalks can be a bit hard and woody.
Instead of prawns why not experiment with some poached trout or salmon.

These do taste brilliant, and so simple and quick! They definitely make an impressive, easy starter.
You would be forgiven for mistaking the filling for cream cheese but with a truck-load less calories, plus I think the avocado dip would be brilliant with other things too; spread on toast with some sliced radishes, served alongside some poached fish or used as a dip for fishcakes.

Total Greek yoghurt have pulled out all the stops to come up with 1000 recipes using their product. Total is the only authentic Greek yoghurt on sale in the UK. Because it is made in Greece in the traditional way it is much thicker and more robust than Greek-styled yoghurt, this makes it ridiculously versatile and can easily become a super substitute for many recipes calling for cream, cream cheese, crème fraîche, bechamel sauce, sour cream or natural yoghurt.

A few months ago I produced a dessert designed to celebrate their 1000 recipe collection and their corresponding Facebook app but I am very happy to be taking part in their treasure hunt and wish you loads of luck in finding the other recipes!

We have hidden away 30 TOTAL recipes on 30 different food blogs across the web. Can you find them? If so, you are in with the chance of winning Paul Merrett’s Ultimate Chef’s Kit, worth over £800. On the tab you’ll find clues leading to 10 of the hidden recipes and over the next few weeks, we’ll be posting additional clues on our timeline to help you find the final 20. The more recipes you find, the more times your name goes into the draw and the more chances you have to win! The recipes are part of our brand new recipe collection 1000 Ways to Love your TOTAL

Total London

Events, Recipes

I use greek yoghurt loads, it’s a fantastic hero of an ingredient which I use in all sorts of recipes…off the top of my head, right now, I can think of about 10 different recipes. I think that’s pretty good. Well, turns out 10 is rubbish; the people at Total Greek Yoghurt have come up with 1000 recipes using their product! Hats off indeed as they launched 1000 ways to love your total this week.

Greek yoghurt panna cotta

As well as uploading all these ideas to their website they had time to host an event at La Cucina Caldesi (which is a lovely little italian cookery school in central London). I was very excited to be invited and Chef Paul Merrett expertly guided us through making Salmon Rillette, Butternut Squash Tagine and a Semolina Sponge cake.

Salmon Rillettes

Tagine

Semolina Sponge

So, Total have come up with 1000 recipes, arranged an event (where I got to cook, eat, drink wine at lunch time and hang out with super food bloggers like Fil ipa Kay, Phillipa Moore, Alice Langley and Lynne Clark) and they gave me a whole bunch of yoghurt to take home….I feel utterly lazy in comparison.

To pay homage to my Total experience I decided to come up with a really special dish, something pretty to celebrate their efforts and a recipe not already covered by the 1000 ways campaign; tricky stuff. Scoffing one of the complimentary honey split pots I had a sugary epiphany and an idea started simmering in my brain.

My Total Dessert

Apricots poached in a cardamon syrup with crushed pistachios & honey, greek yoghurt quenelles (oh I love a quenelle) in a walnut shortbread sandwich with turkish delight pieces. (serves 2 with leftover shortbread!)

Ingredients

1 tablespoon of coarsely ground pistachios (plus a little extra for decoration)

1 Total Greek Yoghurt Honey split pot

1 quantity of Delia Smith’s Walnut Shortbread dough (see here for recipe)

10-12 whole cardamom pods

1 orange

200g of caster sugar

6 fresh apricots

1 teaspoon of rose water

icing sugar

2 pieces of rose turkish delight

Method

1) Mix the coarsely ground pistachios with the honey from the split pot & set aside.

2) Make the shortbread dough following the instructions in Delia’s recipe, roll out and cut into rectangles (approx 12cm x 5cm) and place on a baking sheet lined with a sheet of baking paper. Bake for 15-20 minutes, they should just start to turn pale golden at the edges. Leave them to cool on the tray until you’re ready to assemble the dish.

3) To poach the apricots heat 300ml of water, the cardamom pods (slightly bashed to release their fragrance) juice & zest of one small orange and the caster sugar. Bring to the boil then carefully add the whole apricots. Cover them with a piece of baking paper and let simmer for 8 minutes.
Gently remove the apricots from the syrup and set aside to cool.
Allow the syrup to reduce for another 8-10 minutes then turn off the heat and add the rose water.

4) When the apricots are cool enough to handle gently split them in half and remove the stone, cut each half into 3 wedges
Dredge 2 pieces of the shortbread with icing sugar on one side, these will become the lids.

5) Lay an un-sugar dusted piece of shortbread on each plate. Top with teaspoon quenelles of the yoghurt with small amounts of the pistachio honey in between.

6) Then add a layer of the apricot wedges, a little of the fragrant syrup, more pistachio honey and then the sugared lid.

7) Decorate the plate with left over pistachio-honey mixture, small pieces of the turkish delight (cut up using scissors) and drizzle the plate with a bit more of the cardamom syrup.

Fish Finger Dinner

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Pan Fried Little Gem and Garlic Crouton Salad

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Pomegranate syrup

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Loads more photos from the event can be seen here on Total’s facebook page.

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Yoghurt, Smoked Salmon, Prawn & Avocado Parcels

Ingredients

Method

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My Total Dessert

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