Pan Fried Cod w Chorizo and Red Pepper

This is Uber Trendy cooking. Cod and Chorizo is all over the place, so here you go, my gift to you! Cook it at home for half the price. 

Take 20 mins 

Serves Two.

 Shopping List :

2 Cod Fillet
6 Cherry Tomatoes
1 Red Pepper
Cooking Chorizo

Step By Step

1. Dice and Fry your Chorizo. Dry pan High heat.

 2. When starting to crisp ADD Red Pepper finely chopped and Cherry Tomato halves.

 3. Cook it all off, turn to a medium heat and pop a lid on.

 4. Fish time, Heat a Non Stick pan, Oil. Heavily Season the skin of the Cod and pop it face down in the hot pan. Cook till Crisp and white flesh is moving up the cod.

 5. When you feel its time to flip. Season the top of the fish. Turn heat down slightly and add two knobs of butter. We need to baste, this means while its cooking use a tea spoon and keep pouring melted butter onto the flesh.

 6. Using a Chefs Ring Spoon and press Chorizo mix onto the plate.

7. The Cod is cooked when all the flesh is white and fluffy. Silver and shiny is no good! Pop on top and serve with Crushed new potatoes, salad and a glass of White wine. Enjoy x

Buttered Chicken w Potatoes

So first off, in here you can cook anything, they are great for fish!! Supermarkets do a fancy Fish in a bag for you now and this is exactly the same principle. Seal and Steam. Im doing buttered Chicken and potatoes.

5 min prep, 30 cooking

Serves 1

 Shopping List:

1 Lemon
Chicken Breast
Garlic
1 Large Potato
2 sage leaves
Sprinkle of Parmesan

1. Prep. Thinly slice your potato (Needs to be thin), Half a lemon, Grate half a clove of garlic. Pick two sage leaves.

 2.Baking paper, About 24 inches. Rip

 3. Half. Fold.

 4. You want to cut a heart shaped circle out, Trust me I'm the worst in the world at anything like this. Just be confident.

 5. Pop in your potato, using one half of the baking paper circle. Season well. Sprinkle Half grated Garlic and a sprinkle of parmesan.

 6. Pop your meat or fish on the potatoes, 2 knobs of butter, sage, Season.

 7. Around your circle, like an envelope apply a bit of olive oil. this acts as a Seal. Start folding, every inch tucking in and doing it tight, its a bit fiddly but nothing serious. You will be left with a long bit hanging off once your done and thats good!

 8. Fold the excess underneath the bag and run your fingers along all the folds to make sure they are tight. Pop on the middle shelf of an oven, 200c 35 mins for chicken

Lamb w Dauphenois and Pea Mint emulsion

Serves Two

Takes 35 mins

Shopping List

Lamb Neck Fillet
1 Large Potato
2 Table Spoon Double Cream
Garlic Puree
Butter
Fresh Mint
Half white onion
Veg stock cube

Step By Step

1. Garlic Puree, Knob of Lurpak, Base the pan with a thin layer of Double Cream. Melt the butter and stir into a sauce.

 2. In a metal pan, Handful of Fresh mint, Small pack of peas, Half white onion thinly sliced, Two knobs Lurpak. Fry, keep it moving!

 3. Peel a large potato, Top and Tail. Preheat oven to 200c

 4. Thinly Slice, Butter your Ramekin. Star to layer your potato, Pouring the sauce pan cream over each layer.

 5. Repeat and fill, pouring the Ramekin to full and sprinkle Parmesan cheese. Middle shelf, until golden.

 5. Your peas should be nice and golden. Sprinkle half a veg stock cube in.

 6. Just cover the peas with water and reduce.

 7. In a HOT griddle pan, heavily season, slightly oil and griddle your Lamb fillet.

 8. On the lamb, Grey flesh will start coming up the sides, when it is more than half way turn. Heavily season.

 9. After your steak is firm, i cook to Rare. Rest. If potato is crisp and golden remove from oven and cool.

 10. Peas are reduced.

 11. Blend!

 12. Pass through a fine sieve.

 13. Pop into a small saucepan

 14. Reduce

 15. Time to plate. Remove Potato from ramekin. Spoon on pea. Thinly cut Lamb.

1

Chicken Chorizo Pasta w Homemade Pesto

This is the safest recipe i know. Ive never met anyone who doesn't like it! Its a classic in my family and you will love it.

Serves 4

Takes 35 mins

 Shopping List

1 Large Red onion or 2 small
Cumin powder
Chicken breast inner fillets
Roasted Mixed peppers
Fresh Pasta
Pesto ( 3 Hanfulls Basil, Handfull pine nuts, olive oil, sprinkle parmesan)
Parmesan

Step by Step

Pre heat oven to 200c. Have a kettle ready to boil. Roast peppers.

1. Prep your onion. We want big chunks so half, cut into 4, then half again. Pop in a bowl.

2. Crush a handful of pine nuts. 

3. Three Handfulls (finely chopped) or the whole plant,  Im using Greek Basil. Pop in with pine nuts. Crush.  

 4. Add a good glug of olive oil, season and CRUSH.

 5. Sprinkle in some parmesan, set to one side. Pesto DONE!

 6. In a large Frying pan, Heat Chilli oil (or olive oil) and add onions and a tea spoon cumin.

 7. Roasted Peppers. chop.

 8. Slice your Chorizo, cut your peppers and put in the now empty onion bowl.

 9. Dice your chicken. Your onions should be Golden brown. SEAL. Boil the Kettle

 10. When sealed, doesn't take more than two mins Add your chorizo bowl.

 11. Pop the boiling water on your fresh pasta. Takes 4 mins.

 12. Add your pesto to the pan

 13. Stir in your pasta, add Parmesan, Season and serve!

King Prawn Linguine w Garlic Baguette

Serves 4 

Takes 30 mins

Shopping List

Baguette

1 Clove Garlic

Cherry tomatoes

Table spoon Chilli Flakes

Fresh Basil

Linguine

1 Lemon and a Shot of Vodka

Step By Step 

1. Start by finely chopping a whole clove of garlic, and halving your cherry tomatoes. I used about 15. 

2. Pre heat oven, 200c. In a sauce pot add 2 knobs butter and a big pinch of garlic. Brown

3. Take your baguette, and cut into it, i cut in a triangular shape so. Place on enough tin foil to cover. 

4. Once the garlic is golden pour the pan over the baguette and push the garlic into the gaps

5. Wrap your baguette and stick it on the middle shelf. 25 mins.

 6. In a HOT oiled frying pan add the rest of the garlic, the chilli flakes and cook. Im a dry pan off the heat add your Linguine. Boil the kettle.

 7. After 1 min approx garlic should start to turn golden. ADD raw prawns.

 8. Seal your prawns till Pink. Reduce heat to medium. Pour water onto Linguine

 9. ADD Tomatoes, Handfull Fresh Basil, Shot Vodka. Reduce until Linguine ready. approx 7 mins.

 10. Strain Linguine and ADD to pan. Juice half a lemon and stir.

 11. Garlic bread will be perfect, serve how you want with a little extra lemon and ENJOY!