Poached Skate Wing with Nutty Butter Sauce - How To Make

How to make a rich and tasty poached Skatewing with a nutty butter sauce.

Skate is part of the Ray family of fish related to sharks. They have no bones only cartilage. Mostly, people eat the wings and the cheeks of Skate.
Enjoy the recipe.

Paul & Vikki

Penne Arrabiata - quick, tasty & oh so easy - How To Make

How to make Penne Arrabiata.
This is one of the easiest Pasta sauces to make and serves two people.

Ingredients:-
250gm Penne Pasta
400gm Tin Tomatoes
2 cloves Garlic peeled
1 Chili seeds removed and finely chopped
Salt & Pepper
Parsley finely chopped to garnish
Parmesan Cheese grated
Olive Oil



Method:-
Drain the tomatoes using a sieve and bowl, and break up to remove most of the juice.

In a large heavy based frying pan, add 6 tablespoons of Olive Oil. Add the Garlic until they colour. This flavours the oil. Remove the garlic when coloured and try not to burn it as it becomes bitter when burnt. Add chopped Chili and the drained tomatoes and a pinch of salt and fry off until the sauce reduces. Use the back of a wooden spoon to break the tomatoes up while frying in the pan. Arrabiata is a fairly dry pasta sauce.

In a large saucepan, boil water and season with Salt. Add 250gms Penne Pasta and cook for 8 minutes until soft but has a bite. This is Al dente. Take pasta and drain but leave a small teacup of the pasta water and add this and the pasta to the Arrabiata and toss in the pan. Add a handful of Parmesan Cheese and stir in and garnish with chopped Parsley to garnish.

This is a simple and easy dish. It really doesn't need any additional herbs but please feel free to try it with Basil, Thyme or Oregano should you wish to add them to the sauce.

Easy Salmon Fishcakes - How To Make

Here is an easy way to make Salmon Fishcakes for a light brunch or supper.



Ingredients
200gms Left over Mashed Potatoes/Butternut Squash Mash
250gms Tinned Pink Salmon
Flat Leaf Parsley
Dill
Salt & Pepper to taste
Flour
Beaten Egg
Breadcrumbs



Method
Place the mashed vegetable in a bowl with the Salmon.
Chop and add herbs to the bowl.
Mix but be careful not to break up the fish too much.
Mould the mixture into thick patties. You can dust your hands with flour to prevent the mixture sticking to your hands.
Pane the patties by first dipping into seasoned flour, then into beaten egg to cover the patties, then finally into the breadcrumbs.
Leave the patties to chill in the fridge for an hour.
Fry the patties until golden.



Serve with a nice green salad and or a mustard and dill sauce.

Corned Beef Hash - A St.Patricks Day feast to soak up all the Guinness

One way to soak up all the Guinness on St Patricks day is to make a lovely Salt Beef or Corned Beef Hash.

Ingredients
300gm Salt Beef or tin of Corned Beef diced in centimetre cubes
1 large Onion Diced
1 Carrot finely diced
600gm Potatoes diced in centimetre cubes
2 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
Parsley
Salt & Pepper to taste
2 tablespoon Oil for frying

Method
Par boil the carrot and diced potatoes and plunge into cold water to stop cooking process. Drain and dry.
Fry the onion until golden then add in the potatoes and carrot and fry for five or six minutes.
Add two teaspoons of Dijon Mustard and one teaspoon of Worcestershire Sauce.
Add in the beef and continue to fry for a further three minutes adding in some chopped Parsley and season with salt and pepper to taste.
Serve with a fried egg on the top.

You can bulk this up with sliced mushrooms or a tin of beans, or even use the mixture to make a pie.

Best Lamb Stock Ever

 

Lamb Stock

Ingredients
3 Legs of Lamb Bones (Saved From The Sunday Roast)
2 Medium White Onions Cut In Half
3 Sticks Celery Cut Into Chunks
2 Medium Carrots Cut Into Chunks
2 Sprigs Of Rosemary
2 Bay Leaves
A Small Bunch Of Parsley (Including The Stalks)
Big Pinch Of Salt
12-15 Black Peppercorns
Water
Large Heavy Bottomed Saucepan or Stockpot

Method

You can peel the carrots and onion if you wish. I only remove the outer skin of the onion when I make stock.
Put all ingredients into the large heavy based saucepan or stockpot.
Top up with water and bring to a boil and then reduce the heat to simmer for about 2 hours with the lid on. This will break down any meat and muscle around the joints of the bones  and allow the bone marrow to flavour your stock.