Spain Salmon and Poppadums!!

Hello!

Time goes by so quickly it is scary! We are here again doing the mad Xmas rush planning our wonderful feasts to please our friends and family.... the one time we say never mind the calories lets eat eat!! This months recipe was inspired by my good friend Carmen who is my local vino supplier! She wanted something special for her 50th birthday and ironic as it sounds wanted English fare roast beef, chutneys etc, she mentioned that whilst living in London she saw a beautifully decorated salmon in a restaurant and had never forgotten it, so as a surprise I did one for her! She was so pleased as were her Spanish guests but the best part for me was she requested a prawn curry which I accompanied with Poppodums on the Monday she informed me the food was fab but " oh that lovely bread Papdoomies were the highlight of the day!!" Just shows how we take things in our culture for granted!!This salmon is something to impress as a centrepiece on your Christmas or New Year buffet and whilst looks impressive is in reality so so easy to do. Be as artistic or as simple as you want the end result will always please and served with a nice mayo flavoured perhaps with lemon or a little smoked paprika will definitely give your handywork the wow factor! I am so pleased to have been in this months Town and Village and love receiving your comments so please keep them coming and let me know how you get on with the recipes.

We are still loving our time in sunny Spain, I did a weird thing yesterday ... bought our tree at 6.pm it was 22 degrees, a mackerel sky tinged with pink waiting for the sun to set quite surreal I have never bought a Christmas tree in warm sunshine before!! Especially as I hear just 2 hours away in England it is icy and freezing!

I would like to wish you all a very Merry Xmas a Prosperous New Year and lots of happy eating!!

Camelia xx

Whole Decorated Salmon

Can you believe it has been one year since I left the UK to live in sunny Spain.
I have had an amazing time, even visiting family in Australia and New Zealand, and to make it even more special, it was my 50th year.
We have found a heavenly spot to live in southern Spain. Of course cooking has been a huge feature and due to local demand, I have set up The Home Cooking Co. I go to beautiful villas and cook mostly Andalucian food for families of all nationalities.
The recipe I would like to share with you was requested by my friend Carmen who had seen a decorated salmon in a restaurant in London and always remembered it. As a surprise I prepared one for her birthday and it made me remember how simple it was to cook and decorate. A decorated salmon always has a wow factor and makes a fab centre-piece for a Christmas buffet.
You can be as artistic as you like. My father taught me to practice on a tinned sardine first! Have a go, I’m sure you will be pleased and surprised at how easy it is.
Merry Christmas to you all and I look forward to sending more recipes in 2011.

Ingredients:
900g whole fresh salmon, gutted
At least 4oz butter
3 to 4 bay leaves
salt and black pepper
A splash of white wine (optional)

Method:
Pre heat oven to gas mark ½, 250of, 130oc.
1. Wipe the fish with clean kitchen paper, then place a large piece of double foil in a baking tray and butter very well. Ensure the foil is large enough to cover all the fish with room around and above to make a tent effect.
2. Place half the butter inside the fish with the bay leaves and smear the rest over the outside of the fish. If you want, you can make a ball of foil and place inside the cavity. This will help retain a good shape when cooked. If using wine just sprinkle over the fish. Season well with salt and pepper and scatter the bay leaves.
3. Wrap the foil around the fish to make a loose but tightly sealed parcel.
4. Place the tray and fish into the oven and bake for 1 hr 30 mins. For larger fish, cooking times are 3lb (1.3kg) 2 hours, 4lb (1.8kg) 2 ½ hours.
5. Once cooked, leave the fish to become cold, and when you are ready to decorate carefully remove the outer foil and the piece inside. Then remove the skin which will come away easily, leaving the skin on the head and the tail. If the salmon is large it may have a layer of grey fat which is easily removed with a sharp knife, being careful not to tear the flesh. You will end up with a nice pink salmon.
6. To decorate you can be as artistic as you like. The simplest way is to make scales from cucumber, simply cut thin slices of cucumber then cut each whole slice in half and place where required. I have also used radishes cutting the same way. Large pieces of Lollo Rosso lettuce placed on the serving plate with wedges of lemons also add colour and look attractive.
7. Now you should have a masterpiece to feel proud of. Simply serve with a bowl of good quality mayonnaise.
Have a very happy Christmas and enjoy!

Celebrating a Great British Classic

When I tried to think about which recipe to write this month to celebrate National Sausage Week, I went through the usual bangers ‘n mash and sausage casserole type dishes. But for me, one of the best ways to serve sausages has to be the great British classic ‘toad in the hole;’ sausages wrapped in a crisp batter with a lovely rich onion gravy and fluffy buttery mashed potato.
One theory is that toad In the hole began in the 18th century when cooks wrapped a small piece of mutton in a large piece of suet crust to make the meat go further. This was thought to resemble a toad in a hole and has now become the dish we all know as sausage in a Yorkshire pud batter. You can also make these into individual toads using a larger ringed Yorkshire pudding tin. If you want, throw a couple of sprigs of rosemary into the batter to make it more interesting.
It’s British and it’s comfort eating at its very best - who cares about those few extra calories, it’s definitely worth it!

Toad In The Hole

Serves 4

8 good quality sausages
sunflower oil
4 sprigs rosemary (optional)
2 red onions peeled and sliced
2 cloves garlic peeled and sliced
500ml gravy made with gravy granules
dash of red wine (optional)
Large knob of butter
1 bay leaf

For the batter

285ml/1/2 pint milk
115g/4oz plain flour
3 eggs
pinch of salt

Method:

1) First make the batter. Sift together the flour and salt into a bowl and break the eggs into the middle. Stir well then add the milk a little at a time beating hard (I find a fork is best) until you have a smooth batter the consistency of cream. Leave to stand.

2) Heat the oven to its highest temperature and place just under ½ an inch of oil in a baking or roasting tin in the middle of the oven. When the oil is smoking hot, carefully add the sausages, allowing them to colour to lightly golden.

3) When browned, carefully remove the tin, keeping oven door shut to retain the heat and my little tip is to throw in a splash of cold water and quickly beat before carefully pouring the batter mix over the sausages, putting the rosemary in if you want. Place the tin back into the oven and do not open for at least 20 mins. Only remove when golden and crisp.

4) Meanwhile, slowly fry the onions and garlic in the butter until soft and caramelised , then add the wine if using, followed by the made up gravy and bayleaf (to give more flavour use the water from potatoes or greens). Simmer for a few minutes and you should have a lovely onion gravy.

5) Serve with potato mashed with butter, milk, salt and pepper, and perhaps some greens, serving the onion gravy on the side.

Remember guilt doesn’t come into this one!

Hello again!

Hello!

Cant believe I have been in Spain for one whole year! It has been an inredible experience and of course food has been the highlight. I have been cooking as a personal chef, running courses and generally sampling new flavours exploring the deepest depths of Andalucia. This albondiga recipe is a classic which I have adapted and always remains a strong favourite in my family. I set up The Home Cooking Co and it has been hugely successful the best part meeting so many interesting people from all over the world, and cooking the flavours of my roots have been a joy. Next year we are hoping to explore Morocco which I am looking forward to and hopefully will bring some middle eastern flavours to the blog! Thank you for your support and comments, and if any of you need a personal chef contact me on camelia@thehomecookingco.com.

Take care. x

A simple hearty supper

It’s already autumn and the children are back at school, thoughts of Christmas and chilly days ahead. I like this time of year, a good excuse to eat comforting wholesome food and feel good about it. This month I would like to share one of my autumnal favourites - meatballs, they are cheap to make and so tasty and can be made from any mince. Here are two of my favourites using the same sauce.

Pork and Beef Meatballs
Serves 4

2 tblspns olive oil
1 onion finely chopped in a processor
1clove garlic finely chopped in a processor
250 grms lean minced beef
250 grms minced pork
1 tspn dried oregano
½ tspn salt
½ tspn black pepper

Method
Mix all the above thoroughly together and make into 12 golf ball size meatballs.
Heat the oil in a large pan and brown the meatballs for 5 mins turning occasionally.
Remove from pan and make tomato sauce in the same pan as below adding the meatballs as directed.

Middle Eastern Lamb Meatballs
Serves 4

454 grms minced lamb
1 onion
2 cloves garlic
½ teaspoon grnd cumin
Handful fresh coriander
Handful fresh mint
½ tsp salt
½ tspn black pepper

Method
Chop the onion, garlic, coriander and mint in a food processor.
Add to the mince with the cumin and seasoning.
Make into 12 meatballs.
Heat the oil in a large pan and brown the meatballs for 5 mins turning occasionally.
Remove from pan and make tomato sauce in the same pan as below adding the meatballs as directed.

Tomato Sauce

1 tblspn olive oil
1 onion chopped
2 cloves garlic
½ red chilli deseeded and finely chopped (optional)
1 400grm tin chopped tomatoes
150ml red wine
150ml beef stock either fresh or made with a cube
salt and pepper

Method
Using the same pan you fried the meatballs in add the olive oil and fry the onion, garlic and chilli until starting to soften.
Add the wine bringing to the boil and then add the stock once the wine starts to reduce scraping all the meatball juices in the pan.
Bring to boil and add the tomatoes, salt and pepper and stir for a few minutes to incorporate all flavours.
Reduce to simmer and carefully add the meatballs to the pan simmering for 15 to 20 minutes making sure you turn the meatballs occasionally.
Taste for seasoning.

Serve the pork and beef meatballs with mash, rice or spaghetti.
Serve the lamb meatballs with rice.

Paella for Meat Lovers!

The word paella literally means Valencian frying pan as indeed this dish we have come to love is from Valencia probably originating from the Moors. We tend to think of one type of paella, chicken, fish and vegetables cooked with a saffron flavoured rice but there are many variations and my Spanish grandmother would often cook arroz (Spanish for rice) in many different ways. There are a few important rules for a successful paella, firstly the rice should be a short grain variety called Calasparra or Bomba (available in supermarkets) secondly the main body of flavour comes from the “sofrito” the slow cooking of the onions, pepper and garlic getting it all softened and caramelised before adding the rest of the ingredients. Thirdly keep the heat low shaking the pan rather than stirring until there is a layer of liquid on the surface, then turn off the heat and leave to stand allowing the rice to absorb the liquid and flavours without losing its texture. This richly flavoured paella is very Spanish in flavour and one I often cook at home... Buen Apetito!!!

Paella with Pork, Chorizo and Spinach

Serves 4 – 6

Ingredients
454 grms pork fillet halved and cut into strips roughly 7mm
120g chorizo cut into small chunks
2 large onions finely chopped
1 large green pepper seeded and chopped
4 to 5 garlic cloves finely chopped
250g Calasparra or Bomba paella rice
1 tspn smoked Spanish paprika (La Chinata available in supermarkets)
Red chilli deseeded and finely chopped
900ml hot chicken stock either stock cube or fresh.
275 grms spinach
7 tblspns olive oil
Salt and pepper
Lemon cut into wedges

Method
1. Heat the olive oil in a 30 to 40 cm frying pan or paella dish.
2. Fry the pork a little so it is just cooked. Season with the salt and pepper in the pan.
3. Remove the pork and put to one side.
4. On a medium to low heat fry the chorizo for one minute. Add the onion and pepper and cook slowly for 20 minutes stirring from time to time. Add the garlic and cook for 5 to 10 mins. The sofrito should be caramelised and sweet.
5. Stir in the rice and coat with the sofrito. Season with salt and pepper and add the chilli and paprika. (You can prepare up to this point and finish later if you wish).
6. Pour in the hot stock and gently simmer for about 15 mins until there is a layer of liquid on the surface of the rice, (you can add a little more stock or water if the rice needs longer).
7. Meanwhile wilt the spinach in a large pot with some salt and put to one side.
8. Add the pork and drained spinach to the pan pushing down into the rice, quickly turn the temperature up then turn off covering the pan with foil and leave to stand for 5 minutes.
9. Serve with lemon wedges and I like to serve with a tomato salad dressed with olive oil and balsamic vinegar.

Taste the Mediterranean this Bank Holiday

I love the simplicity of fish and sea bass is particularly good at the moment. I once caught one in Poole Bay and was inspired to cook this simple recipe full of flavours from the med. A great all in one dish to impress your guests over the Bank Holiday. Romesco is a famous Catalan sauce traditionally made with pounded almonds, hazlenuts, dried peppers, garlic and tomatoes. It is served at the beginning of the year when calcots (green onions) come into season. “Calcotada” is an occasion where calcots are char grilled and dipped into large bowls of romesco. This versatile sauce is wonderful with fish, chicken, lamb or grilled vegetables and it is well worth trying my simplified recipe for a fuss free and fabulous fish dish.

Whole Baked Sea Bass with Romesco

Serves 4 people. Easily halved.

Prep 20mins. Cook 45mins.

2 x 1kg whole sea bass scaled and gutted (Available from most supermarkets)
1 large red onion cut into wedges
4 red peppers cut into large chunks
Half a red chilli deseeded (optional)
2 yellow peppers cut into large chunks
5 large tomatoes cut in half
4 whole large garlic cloves
2 lemons sliced
2 tspn balsamic vinegar
4 tblspn olive oil plus extra for drizziling
2 large handfuls of fresh herbs e.g (rosemary, thyme, coriander)
25 grms whole toasted hazelnuts
25 grms whole toasted almonds

Method

1. Heat the oven 220c/gas 7. Put all the vegetables into a deep roasting tin with the unpeeled garlic. Toss in the 4tblspns olive oil, season well and roast for 20 mins until starting to soften.
2. Slash the skin of the fish. Season the inside of fish and stuff with the lemon slices and half the herbs. Place on top of the veg and scatter the remaining herbs, drizzle with olive oil and roast for a further 20–25 mins. The fish is cooked when the flesh feels firm.
3. Carefully lift the fish onto a serving plate with half the vegetables, cover and keep warm.
4. Place the remaining vegetables and juices into a food processor. Add the almonds, hazelnuts and vinegar blending together until smooth. Season.
5. Serve alongside the fish with the vegetables. Lifting the fillets off the bone.

The Sweet Smell Of Lingering Coals

At the end of a barbecue when the coals are nice and hot you can cook some delicious, easy, fruity desserts. By wrapping fruit in foil adding sugar, spices and a dash of your favourite liquer you can transform a simple fruit into a melting delight. To grill fruit, cut into chunks, place on skewers and add some brown sugar to caramelise in the heat. Finish with a dollop of vanilla ice cream or crème fraiche. I can guarantee the intoxicating aroma will even entice those who couldn’t eat another bite to not be able to resist. Here are two of my favourites.

Pineapple wedges with rum butter glaze

Barbecuing the pineapple brings out the flavour, serve with a dollop of vanilla ice cream or crème fraiche to make a special end to a meal.

Ingredients Serves 4

1 fresh pineapple
2 tbsp dark muscodavo sugar
1 tsp ground ginger
4 tbsp butter
2 tbsp dark rum

Cut the pineapple into four wedges. Cut out the core.
Cut between the flesh and skin keeping the the flesh in place. Slice across to make thick chunks.
Soak 4 bamboo skewers for 15 mins to prevent them burning. Push a skewer through into the stalk to hold the chunks in place
Melt together the sugar, ginger, butter and rum and generously brush over the pineapple. Cook the wedges on the barbecue for approx 5 to 6 mins. Pour the remaining glaze over and serve.

Baked bananas with spicy vanilla filling

Ingredients - Serves 4.

4 bananas
6 green cardamom pods
1 vanilla pod finely grated
rind of 1 small orange
2tbsp brandy or orange juice
4tbsp light muscodavo sugar
3 tbsp butter

Place the bananas on a hot bbq in their skins for approx 6 to 8 mins turning until they have turned brownish, black.
Meanwhile split the cardamom and remove the seeds. Crush in a pestle and mortar.
Split the vanilla pod lengthways and scrape out the seeds. Mix with the cardamom seeds, orange rind, brandy or juice, sugar and butter to make a thick paste.
Using a sharp knife slit the skin of each banana, open out the skin and spoon in a little of the paste. Serve with ice cream or crème fraiche.

Hello!

I am back in sunny Spain after an amazing trip to the other side of the world! Our first port of call was Hong Kong an incredible culinary experience, they seem to eat every part of animal and fish and I as my chopstick skills are not great it was interesting to say the least! The tea house had to be the best experience, a place where they serve tea and Dim Sum on a big trolley loaded with baskets with all sorts of steamed delicacies, my face was a picture when I raced to the front to be presented with cockerals feet and some sort of intestine beautifully steamed! The poor lady was horrified I declined her offer and quickly retreated back to the kitchen and presented with little balls stuffed with meat and spices and the more traditional dim sum we know..... and how delicious they were, after an hour and a half of eating and providing entertainment for the locals we left very full and my goodness it was cheap!

Then onto Australia, a fantastic country where I ate the best meat pies I have ever tasted and fell in love with Moreton Bugs a giant cray fish type tail juicy and sweet. I even tried kangaroo but felt awful the next day when I came face to face with his cousin!! Oh those lovely cute eyes! So I wont be doing that again.!! The food in Oz was all lovely,simple well cooked food and some very different fish to try. After Oz we travelled to new Zealand and was lucky enough to book a table at Logan Brownes voted the best restaurant in New Zealand and my goodness it was fab! particularly smoked eel with a horseradish pannacotta, one to try at home. New Zealand is stunning and I loved the way the locals catch, hunt and shoot then go home and smoke and cook in all sorts of homemade contraptions.

I am now back continuing my adventure in Spain, and have been busy cooking for private households, our new venture as home cooks has really taken off and I am loving it all ! Here is my website www.thehomecookingco.uk if any of you need a cook whilst out in Spain.

This lamb recipe is great I often cook this one at home, it is simple and tasty, just make sure you rest the meat before carving.

Thanks for all you comments and enjoy!

Camelia x

BRING OUT THE BARBIE!

With Father’s Day this month and hopefully some sunshine, June is a good month for get togethers and relaxed entertaining. This recipe is a great way to barbecue a leg of lamb, just ask your butcher to butterfly it - which means taking the bone out and opening up the meat, this decreases cooking time and makes carving easy. The maple syrup is a perfect partner for the lamb and won’t fail to impress your guests. Keep it simple, serve with new potatoes tossed in minted butter, a mixed leaf salad dressed with olive oil and lemon juice and perhaps some cherry tomatoes roasted on the vine. It’s important to rest the lamb for 10 minutes before carving, this gives the meat a chance to absorb all the juices and flavours. So fire up the barbie and get cooking!

Barbecued Maple Syrup Lamb

Ingredients

Leg of lamb butterflied approx 2.5 kg will feed 6 to 8 people
2 cloves garlic cut into thin slivers
2 sprigs fresh rosemary
Salt and pepper

For the marinade
100 ml olive oil
75 ml ml sweet sherry
2 tblspns maple syrup {Plus extra to brush on}
1 tblspn balsamic vinegar
Juice of 1 lemon

Method

1. Make small incisions all over the lamb with a sharp knife.
2. Poke a sliver of garlic then a small sprig of rosemary into the holes.
3. Mix together the marinade ingredients
4. Place lamb into a shallow container season all over and cover with the marinade ensuring the meat is well covered. Cover with cling film and place in the fridge for a minimum of two hours or overnight for more flavour, turning occasionally.
5. When ready to cook bring the lamb back to room temperature and get the the barbie nice and hot.
6. Place on the hottest part for 3-4 mins each side to sear the meat, then move slightly away to cook more slowly basting with the marinade and turning frequently.Cook for approx 35 to 45 mins for pink, longer if you want it more well done. About 10 mins before the end start to brush with the extra maple syrup, the meat will go quite dark and will start to char, this all adds to the flavour.
7. Allow the meat to rest for 10-15 mins so if a little underdone don ‘t worry as it will continue to cook while resting. Ideally the outside will be charred and the inside pink.
8. Carve into thin slices and pour over any juices.

If you want to roast some vine tomatoes simply crush a garlic clove with some salt and mix with olive oil, toss the tomatoes leaving on the vine, and either cook in a hot oven or put on the bbq until they start to blister.

A Chocolate Temptation

Decadent, dark and devilish this is the one you want to have a passionate love affair with.....of course I mean the chocolate! I stumbled across this recipe on a recent trip to Granada where a chef I met cooked it for me. I have to confess to not being a chocolate lover but was converted after one mouthful, this one has the x rating as far as I’m concerned: gooey, gorgeous and it makes you want more... the secret? - use a good quality chocolate that contains more than 70% cocoa solids and don’t worry if the cheesecake mix looks a little runny, it will set as it bakes. Great cut into squares but I do prefer it as a cake served with a soft vanilla ice cream, a truly wonderful chocolate experience!

Chocolate Brownie Raspberry Cheesecake

Makes about 15 squares or 1 cake
Preparation Time 25 mins
Cooking Time 45 mins

Ingredients
200g dark chocolate (at least 70% cocoa solids)
200g unsalted butter, softened
400g caster sugar
5 eggs
110g plain flour
400g cream cheese
1 tsp vanilla extract
120g fresh raspberries

Method
1. Preheat oven to 180 degrees C / Gas Mark 4.
2. Grease and line a 30 X 20cm rectangular cake tin. Or to make one cake, line a 20cm spring form cake tin.
3. Place the chocolate in a bowl over a pan of simmering water until melted, set aside to cool slightly.
4. Cream butter and 250g of the caster sugar until pale, then add three of the eggs one at a time beating well after each addition.
5. Stir in the melted chocolate, then fold in the flour.
6. Spread three quarters of the mixture into the lined tin.
7. In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
8. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate.
9. Push the raspberries into the top and bake for 40 – 45 mins. Allow to cool, then cut into squares, or if in a tin turn out, cool, before serving, dredge with icing sugar and decorate with raspberries.

A PROPER HOMEMADE PIE

Think good pastry, golden and crisp with a robust filling of free range chicken, mushrooms and leeks, that’s what makes my home-made pie a comforting, warming supper dish. This is one of the favourite recipes I made on BBC2’s Eating With The Enemy. It is really simple to put together and if you prefer, use ready made shortcrust pastry but I have to say there is something wonderful and truly rewarding about a decent home-made pie. The nice thing about this pie is it is posh enough for a dinner party or can be made with normal mushrooms to make it an everyday family dish. Use free range chicken breasts as they have better flavour and texture than mass produced varieties. Happy cooking.

Chicken, Leek and Wild Mushroom Pie

Serves 4-6 people.

Ingredients

For the shortcrust pastry:

400 g plain flour
100 g unsalted butter
100 g lard or refined vegetable fat
½ tsp salt
2 eggs beaten
4 tbsp cold water

Method:

1) Sieve the flour into a large bowl with the salt.
2) Gently rub in the fats into the flour until it resembles coarse breadcrumbs.
3) Make a well in the centre of the dry ingredients.
4) Mix the egg and water together.
5) Add gradually to the well mixing quickly until it forms a dough (you may not need all the liquid).
6) Turn onto a floured board and knead gently until a smooth ball is formed.
7) Wrap in cling film and place in fridge for at least 30 minutes.

For the pie filling:

4 chicken breasts preferably free range cut into chunky cubes
2 leeks sliced into 1cm slices
2 sticks celery finely sliced
A handful of wild dried mushrooms eg: ceps, chanterelles
50 ml Madeira wine
200 ml white wine
250 ml fresh chicken stock {homemade is best}
1tsp fresh thyme
150 ml double cream
100 g salted butter
olive oil
75 g flour
Salt and freshly ground black pepper
Egg yolk to glaze

Method:

1) Soak the mushrooms with the Madeira and a little water until completely covered for at least 30 mins.
2) Place 50g butter and 2 tbsp oil into a large pan over a low heat to melt. Brown the chicken, then remove. Place another 50g butter and tbsp oil in pan, then cook the leeks and celery until soft.
3) Return chicken to the pan with the thyme. Add flour and stir quickly until fat is absorbed. Add the wine, stirring all the time, followed by the stock, mushrooms and their soaking juice, then the double cream. Season well with salt and pepper. Bring to the boil stirring until thickened, reduce heat and simmer for about 10 – 15 mins, until slightly reduced. Place in pie dish leaving a 1cm gap, leave to cool while you assemble pie.
4) Roll out the pastry a little larger than a 25cm pie dish. Then cover the filling with the pastry, dampening the edges of the dish with a little water (trim excess when cooked). Make a small incision in the centre of the pie to allow steam to escape.
5) Whisk the egg yolk and a small pinch of salt and glaze the top of the pie. Place into a preheated oven Gas mark 7, 200oC/400oF approx 20 – 25 mins, until golden brown.

Relaxed Easter entertaining

As Easter is right at the start of April this year, I have put together a fabulous fish stew, a great ‘one pot meal’ for easy relaxed entertaining over the holiday weekend, bringing with it flavours of sunshine, well we can dream!
The nice thing about this dish is once you have made the base you can add whatever fish or shellfish you fancy, but do stick to the firmer varieties of fish and keep it chunky or the fish will break down too much. Bring the pot to the table lift the lid and wait for the ooh! And make sure you have plenty of bread to mop up the lovely flavours.

Fabulous Fish Stew

Serves 4 to 6
Prep time 15 mins
Cook time 45 mins

1 large onion finely sliced
3 garlic cloves peeled and chopped
1 green pepper deseeded and chopped
a pinch of saffron
1x 680g jar passata {sieved tomatoes available from all supermarkets}
500ml fresh fish stock {available from supermarkets}
250ml medium white wine
3 tblspns olive oil
bay leaf
salt pepper
500g cleaned fresh mussels
1kg mixed white fish - I use 500g monkfish,
500g skinned cod loin cut into 4 to 5cm chunks
4 squid tubes (medium)
100g shelled tiger prawns raw
1 king prawn per person
{use what is best value when you buy}

6 new potatoes {charlotte variety is good }skin on,
cut in half to make approx 12 to 14 - 4cms chunks.
2 lemons cut into wedges to serve
Flat leaf parsley

Method

1) Heat oil in a good deep casserole dish or a heavy based pan.
2) Add onions, pepper, and garlic, cook to soften but not colour.
3) Add wine and fish stock, bring to the boil for 1 minute then add tomato passata, saffron, salt and pepper.
4) Simmer for 10 mins then add potatoes
5) Simmer until potatoes are just starting to go soft about 10 to 15 mins.
6) Add the white fish and bay leaf, bring back to simmer for 4 mins only {you don’t want to overcook the fish} then add the mussels and tiger prawns with lid on for about three minutes until mussel shells have opened and prawns are pink.
7) Right at the end, if using, put in the king prawns with lid on for 1 minute. Check seasoning.
8) Let the dish stand for up to 20 mins.
9) Just before serving scatter some flat leaf parsley.
10) Serve with freshly cut lemon wedges and plenty of crusty bread.

This dish is happy to stand and can be gently reheated as long as you don’t overcook the fish.

Happy Valentines Day !

Hello!

Happy new year to you all! After an exciting Xmas I have not had such a good start to the year. Sadly my father in law passed away suddenly, so we had to return to the UK. On a happier note my daughter Lara has gone off to Australia to join her partner Pete who is a winemaker to work a vintage out there. We are hoping to get out there to see them soon, and am very much looking forward to trying Ozzie cuisine! Lara has informed me that kangaroo steak is very nice mmm perhaps I need to check out some recipes for the blog!
Its is February already the month where love is in the air, so for all you romantics here is a simple breakfast to keep your love ones happy, this is a slight variation on the classic Eggs Benedict but equally as good so give it a try.
I am returning to Espana shortly, and am looking forward to some exciting cooking at the Finca, A Moroccan Feast , A Gourmet Night and a week cooking for 20 yogis who have requested classic Indian food........ all very exciting and challenging and will certainly keep me busy!
I always love receiving your comments so please keep sending them. Happy Valentines day!

Camelia xxxxx

A romantic brunch for two

There is something special about preparing food for the ones we love, and as Valentines Day falls on a Sunday this year, what could be more romantic than a long lie in followed by a lazy brunch?
I have put together a simple menu including my version of the classical Eggs Benedict often only eaten in restaurants, but following the easy recipe for hollandaise you can enjoy this at home. If you really want to cheat you can buy ready made hollandaise in supermarkets but it does taste so much better homemade, you can prepare it in advance and put to one side, it really is very simple. I have also used Cava which is so much cheaper than Champagne but is equally indulgent. Home is the place to be, so set the table, put together your feast and enjoy!

Pomegranate and Cava Cocktail
I bottle of chilled Cava I carton of pomegranate juice,
(or any other juice you prefer)
Quarter fill a jug with the juice and top up with the chilled Cava.
Pour into tall glasses.
For a special effect, dip the rim of the glasses in egg white then sugar.

Chunky Fruit Kebabs with Honey and Coconut
Serves: 2
Ingredients:
1 small pineapple cut into chunks approx 2.5cm
2 Kiwi fruits cut into chunky slices
1 ripe mango peeled and cut into chunks approx 2.5cm
75ml orange juice
1 tbsp clear honey
15grms desiccated coconut, toasted

Method
1. Skewer two pieces of fruit onto cocktail sticks, combining the pineapple, kiwi and mango as you wish. Place the skewered fruit in the refrigerator to chill.
2. In a small saucepan simmer the orange juice with the honey for 1 minute. Stir in the toasted desiccated coconut, pour into a small serving bowl and chill until needed.

Eggs Benedict Ingredients;
1 large beef tomato
olive oil for drizzling
Handful thyme leaves (optional)
Salt and pepper
3 rashers of bacon
2 muffins

For the hollandaise sauce
200grms Butter
2 egg yolks
splash of water
1tbsp
lemon juice

For poaching
1-2tbsp white vinegar
2 whole eggs

Method
1. Slice tomatoes in half, scoop out the seeds and discard. Season the tomato shells and scatter with thyme leaves. Drizzle the tomatoes with a little olive oil and place under a preheated medium grill for ten minutes.
2. In the meantime prepare the hollandaise sauce. Melt the butter in a saucepan. Put the egg yolks and a splash of water into a blender or food processor, along with the lemon juice. Season well. Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little. Continue to blend until sauce thickens. Set aside.
3. Fill a large, shallow pan with water (about 3cm deep) and bring to a simmer. Add some vinegar (1-2tbsp per 1litre of water) to help the eggs hold their shape. Then break four eggs into separate coffee cups (again to help maintain their shape when they’re placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.
4. Meanwhile grill the bacon slices until crispy. Slice the muffins in half and lightly toast.
5. When ready to serve place one tomato shell on top of each muffin. Break up one slice of the grilled bacon and sprinkle into the bottom of the tomato shells.
6. Once the eggs are poached, drain them on a paper towel and place into tomato shells. Spoon a generous amount of hollandaise sauce onto the eggs and top each with half a slice of bacon. Garnish with fresh thyme leaves.

Happy Valentine’s Day!