Tag Archives: paprika

Smoked haddock salad

smoked-haddock-salad

This is a blissfully easy recipe for a weeknight – 15 minutes, tops. I bought 225gm of smoked haddock loin as it was going for a song, being towards the end of the day. I wanted to make a low-carb salad for Pete, avoiding potatoes it at all possible. I had tomatoes and half a cucumber, and a couple of spring onions for the salad. I had absolutely no idea if these would work with fish, or with my favourite yogurt dressing. But, nothing venture nothing gain, so in a spirit of experimentation I decided to go with what I had, yogurt, smoked fish and all! 

First, the fish – i was worried that the smoked haddock might be very salty, so I decided to poach it in milk. To the milk I added some kasoori methi (dried fenugreek leaves) and a few peppercorns (still in the mad experimentation phase). The fish cooked in no time – well ok, a little time, about 5 minutes, perhaps.

While that was happening I sliced the cucumber into sticks, finely sliced the spring onions and tomatoes, and made the dressing, whisking the yogurt, paprika, minced fresh mint and a little freshly ground pepper. . Bam, that was it – Pete’s dinner was ready, bar putting the components together. It really was that easy. And what do you know, it turned out to be very tasty, according to Pete. I was really pleased that the salad ingredients worked out. And all without even a peek at a potato! That’s what I call a result.

Method:

1. Put the haddock loin (cut into two, if necessary) skin-side down in a flat bottomed pan and pour in milk just barely to cover. Bring to a gentle simmer and let the fish cook for about 5 minutes, until the flakes separate a little and turn opaque.

2. Remove the fish from the milk and take off the skin while the fish is still warm. Break up the fish into flakes (easily done as the flakes will almost separate themselves) and set aside.

3. In a serving bowl, mix together the 2 cups of cucumber cut into two-inch sticks, sliced tomato and spring onions. Season to taste with salt and pepper and mix gently. Put the flaked fish on top.

4. Whisk together 1/4 cup natural yogurt, lime juice to taste, 1 tsp minced fresh mint, a pinch of sugar and 1/2 tsp paprika. Pour over the salad, mix lightly and serve.

Verdict: Super success, as Pete loved the salad and didn’t even enquire after potatoes.

Oven-baked “KFC” mini chicken fillets

kfc chicken

I happened on a food blog called RecipeTinEats while looking for a recipe for southern-fried chicken that was not actually fried, as Pete had bought a pack of chicken breast mini fillets. This blog had great photos – and does anyone else feel that practically every food blog one sees nowadays has fantastic photographs? The food itself doesn’t look doable by lazy/incompetent me, but my oh my, the photos! But that’s by the by – as I was saying, the photos were sensational and when I read the write-up and the recipe, I was thrilled that it really did seem easy.

The recipe below is pretty much what Nagi of RecipeTinEats posted on her blog. I used a 50:50 mixture of Greek yogurt and milk in place of the buttermilk (because I didn’t have any buttermilk handy), and added some cumin powder and coriander powder to the spice mix… because why not. While the spices probably don’t add up to the number that KFC boast of in their “secret” mix of spices and herbs, they are more than adequate for the chicken.

I guess I should say that the chicken didn’t get as crisp in the oven as Nagi mentioned, but perhaps that was my fault. I was just concerned that the chicken strips might become dry and tasteless if I left them too long in the oven in the hope that they would crisp up. So I removed them when they were a golden brown and a knife inserted in the thickest part showed that the chicken was cooked.

I didn’t tell Pete that the chicken was meant to be KFC-style. I just served it up with home-made coleslaw. And guess what? When I asked him if the chicken was good, he said – and this is gospel truth – that it was the best chicken he’d tasted short of being an actual KFC takeaway! Sweet! And he made the KFC connection all on his own. So thank you, Nagi of RecipeTinEats, for the inspiration.

Recipe for: Oven-baked KFC chicken

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Portuguese caldo verde (green soup)

This is a modified recipe from The Hairy Bikers, and no doubt they modified the original caldo verde recipe for their version, making my version probably not quite authentic Portuguese.

Image

I chose to start with this recipe because it was really easy to make and didn’t require any fancy ingredients apart from the chorizo sausage. So go ahead, try it out. 

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