Chilli, Lime and Ginger Salmon Sushi Bowls

Sushi fans will love this healthy and easy to make recipe. It's packed full of goodness for that January detox and we have to say something that tastes and looks this good, must be doing us good too.

  Serves:  2

Serves: 2

Ingredients

  • 2 salmon fillets

  • 170g cup sticky or short grain brown rice

  • 100g of cooked edamame beans

  • Cucumber, cut into matchsticks

  • Carrot, shredded

  • Toasted seaweed (Nori), cut into matchsticks

  • Avocado, halved, seeded, and sliced

  • Toasted sesame seeds

For the chilli, lime and ginger dressing:

    • 2 1/2 tablespoons fresh lime juice

    • ½ chilli, finely sliced

    • 1 teaspoon minced and peeled fresh ginger

    • 1 garlic clove, pressed

    • 1/2 teaspoon sugar

    • 3 tablespoons vegetable oil

    • 1 tablespoon sesame oil

Method

  1. Combine your rice and water in a medium pot. Bring to a boil then reduce heat, cover, and simmer for 45- 50 minutes. Remove from heat and allow rice sit, covered, for 5-10 minutes. Fluff with a fork and set aside.

  2. Place your salmon fillets in the oven for 20 minutes, or until cooked through.

  3. Make your chilli, lime and ginger dressing by whisking the lime juice, chili, ginger, garlic and sugar, until fully combined. Add in the vegetable oil and sesame oil and whisk again.

  4. Divide the rice into two bowls. Place salmon in centre of bowl and pour chilli, lime and ginger sauce over top of fish.

  5. Arrange the edamame beans, cucumber sticks, carrot, seaweed and avocado around the salmon and sprinkle the sesame seeds on top.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s Salmon with Chilli, Lime and Ginger Dressing – available at the reduced price of £3 from Tesco stores nationwide, for a limited time only.

 

Basa with a Korean BBQ Sauce and a Spicy Quinoa Salad

If you're looking for something tasty and low calorie to add to your January menus, we have just the thing....

 Serves 2

Serves 2

Ingredients:

2 basa fillets
100 grams of quinoa
400ml of boiling water
Yellow pepper, sliced
Green pepper, sliced
Half a chilli, finely sliced, deseeded  
Pomegranate seeds
Lemon juice for drizzling  
Parsley, to sprinkle

For the Korean BBQ Sauce:

1 cup light soy sauce
Teaspoon of water
1 tablespoon of cornstarch
255g cup brown sugar
2 cloves of garlic, finely diced
Tablespoon of rice wine vinegar
Small thumb of ginger
½ tablespoon of sesame oil
Salt and pepper to season

Method:

  1. Preheat the oven to 180C and cook your basa fillets for 15 minutes, or until fully heated.
  2. Rinse the quinoa and then add it to a medium saucepan, along with the water and bring to the boil. Reduce the heat and simmer. 
  3. Remove from the heat after approximately 15 minutes or until all of the water has been absorbed. Let the quinoa rest for 5 minutes, then fluff.
  4. In a large serving bowl, add you green and red peppers, sliced chilli, pomegranate seeds and a drizzle of lemon juice. Add your quinoa once cooled and mix well. 
  5. Serve out the quinoa salad and then place the basa fillets on top, adding a sprinkling of parsley. 

To make the sauce:

  1. Combine the light soy sauce, sugar, garlic, rice wine vinegar, ginger, sesame oil, and seasoning together in a pan. Mix and then bring to boil.
  2. Whisk your cornstarch and water in a measuring jug, until the cornstarch dissolves and then add to the boiling pan, reducing the heat.
  3. Cook until the sauce is a thick consistency, for around 4/5 minutes.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s new Basa with Asian BBQ Sauce. At just 124 calories per serving, it’s the perfect dinnertime treat for a healthy January. Available in Tesco nationwide.

Recipe of the Week - Simple Saucy Salmon Tacos

These easy to make salmon tacos are the perfect dish for weekday meals. They are so quick to prepare you can be sitting down with the family in no time. And what family doesn't like a meal you can eat with the fingers? In front of the TV. Perfect.

 Serves 2

Serves 2

Ingredients:

-        2 salmon fillets – chilled or frozen

-        4 corn taco shells

-        150g Lettuce, finely diced

-        1 Red Onion, finely sliced

-        Half a lime

-        Optional toppings: jalapeno peppers, sprinkling of coriander, pomegranate, chilli sauce

Method:

  1. Preheat the oven to 190C and cook your salmon fillets for 28 minutes
  2. Meanwhile, heat your taco shells in the oven for 5 minutes, then scatter with the lettuce, red onion and chosen toppings
  3. Remove your salmon fillets from the oven and flake each into smaller pieces, then add them to the tacos
  4. Finish by squeezing lime juice over each taco and drizzling with your favourite chilli sauce 

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s new Frozen Salmon with Chilli, Lime and Ginger Dressing, available in the freezer aisle in Tesco and Sainsbury’s nationwide

Recipe courtesy of The Saucy Fish Co. 

Recipe of the Week: Celeriac, Roquefort and Hazelnut Soup

There's nothing quite as comforting at this time of the year as a big bowl of warming soup. This recipe has some of our favourite autumn flavours to add taste as well as satisfying wholesome goodness.

 Prep Time: 15 mins Cooking Time: 45 mins

Prep Time: 15 mins
Cooking Time: 45 mins

Ingredients:
4 tbsp olive oil
2 onions, sliced
4 cloves garlic
1 celery stalk, roughly chopped
1 celeriac, peeled and diced
4 Cox’s Orange Pippin apples, cored and quartered
A few sprigs of thyme, leaves picked
1.5 litres Essential Cuisine Chicken Stock
200ml crème fraîche
A few sage leaves
100g Roquefort crumbled
Toasted hazelnuts & hazelnut oil to finish

 
Method:
Heat half the oil in a large pan
Add the onions and celery and garlic and cook over a medium heat for 10 minutes until soft
Add the celeriac, apples and thyme and cook for 2–3 minutes
Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender
Remove from the heat and blitz with a hand blender until smooth
Stir in half the crème fraîche
Heat the remaining oil in a pan and fry the sage until crispy
Spoon the soup into bowls and top with the remaining crème fraîche
To serve, drizzle with hazelnut oil, sprinkle with the crispy sage leaves and hazelnuts and crumble over the Roquefort
 

Recipe is courtesy of Essential Cuisine who provide a premium range of quick-to-use foodservice products, which are available in butchers, farm shops and delis across Britain. Since launching in 2010, Essential Cuisine has expanded its range to include three different product ranges in the condiment sector. 

For more information visit http://www.essentialcuisine.com/ 

Crispy Plaice Taco with Red Cabbage Slaw, Guacamole, Mango Salsa and a Chipotle Hot Sauce

This recipe has been adopted by Lupita, the authentic Mexican taqueria, who have teamed up with MasterChef 2017 Finalist, Lorna Robertson and will be featuring this dish on the menu as a limited edition special.

Lorna created the recipe for knockout week on MasterChef, serving a room of restaurateurs from the kitchen of the Fishmongers’ Company headquarters. The dish was one of Lorna’s best, securing her a free pass into the next round!

  Makes 12 small tacos = 4 portions

Makes 12 small tacos = 4 portions

Breaded Plaice:

6 fillets of plaice

100g plain flour

1 tsp chilli powder

1 tsp garlic powder

1 tsp onion powder

1tsp smoked paprika

1 tsp cumin

2 eggs

1 bag panko breadcrumbs

Red Cabbage Slaw:

½ red cabbage

1 carrot

2 spring onions

1 red chilli

1 lime

Small bunch of fresh coriander

Splash olive oil

Guacamole:

1 large ripe avocado

1 large ripe vine tomato

1 red chilli

1 spring onion

1 lime

Small bunch of fresh coriander

Mango Salsa:

1 large ripe mango

½ red pepper

½ red onion

1 red chilli

1 lime

Small bunch of fresh coriander and mint

Splash of olive oil

Chipotle Hot Sauce:

3 dried chipotle chillies

50ml cider vinegar

50g caster sugar

50ml water

1 tbsp onion powder

1 tbsp garlic powder

Method:

1 – For the slaw, shred the cabbage as finely as possible into a bowl using a mandolin or a very sharp knife. Peel, top and tail the carrot and grate into the bowl. Finely slice the spring onion, red chilli and coriander and add to the bowl. Squeeze in the juice of one lime, add a splash of olive oil and mix to combine, season to taste.

2 – For the guacamole, half the avocado and remove the stone. Scoop out the soft flesh into a bowl. Mash using the back of a fork until it is fairly smooth. Half the tomato, scoop out the seeds and finely dice. Add to the avocado. Finely slice the chilli, spring onion and coriander and add to the bowl with the juice of one lime. Mix to combine, season to taste and set aside.

3 – For the salsa, peel the mango and slice the flesh from the stone. Finely dice the fruit as well as the red pepper, red onion, chilli, mint and coriander and add to a bowl. Combine with the juice of one lime and a splash of oil and mix.

4 – For the chipotle hot sauce, place all of the ingredients into a sauce pan and heat on a medium heat for 10-15 minutes until the chillies are completely soft and the liquid has reduced slightly. Blend in a liquidiser until completely smooth.

5 – For the breaded plaice, cut each fillet in half lengthways so you have 12 strips of fish. In one bowl, combine the plain flour with the chilli, garlic & onion powder, paprika and cumin. In another crack the eggs and beat lightly with a fork and in another pour the panko breadcrumbs. First coat the fish in the flour, followed by the beaten egg and lastly the breadcrumbs. Heat a deep fat fryer to 180°C and fry the fish for 2-3 minutes until browned and crisp. Drain onto kitchen paper and begin assembling the tacos.

6 – To assemble, place the tortillas onto a plate and top firstly with the slaw. This should then be followed by the guacamole and salsa and topped with the fried fish. Garnish with the smoky chipotle sauce.

Lupita was rated the top Mexican Restaurant in London in the Zagat Survey for 2015.

‘Apple cake’ with Macaroons and Whipped Cream

Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming. 

One of the ‘oldies’, this ‘apple cake’ is the kind of dessert that was traditionally made by your grandmother for your daily or weekly visits to her house. We have almost as many apple trees in Denmark as people, therefore we are extremely creative with this wonderful fruit, using apples for both sweet and savoury dishes. My great-greatgreat- great-great- grandfather in fact planted the first apple trees on Tåsinge, the island that I come from. It’s a good idea to make a double portion of the apple purée, as this can also be used for an apple and bacon topping on an open sandwich, or as an accompaniment for pork chops.

 Serves 8

Serves 8

For the apple puree:

1kg (2¼lb) cooking apples, peeled, cored and cut into chunks

160g (5¾oz/¾ cup) raw cane sugar

2 tbsp vanilla sugar

1 vanilla pod (bean), cut into 5 pieces

pinch of cinnamon

300ml (10fl oz/1¼ cups) water

For the ‘cake’:

200g (7oz) amaretti cookies (almond macaroons)

300ml (10fl oz/1¼ cups) whipping cream

4tbsp redcurrant jelly

Place the apples in a large lidded saucepan with the sugar, vanilla sugar, vanilla pod (bean), cinnamon and the measured water – ensuring there is enough water to just cover the apples.

Over a medium heat, bring to the boil, then turn down the heat, add the lid and simmer for 30 minutes. Remove from the heat, leave to cool, then remove and discard the vanilla pod (bean) pieces.

Remove and reserve most of the water, then blend the apple mixture in a blender or food processor until thick and smooth, adding a little more of the water if needed.

Crush the amaretti cookies – you can use a mortar and pestle, or place in a sealed plastic bag and crush with a rolling pin. Whisk the cream until it is stiff and smooth.

Put a layer of the crushed amaretti cookies in the bottom of a small jam (jelly) jar. Add a thick layer of the cold apple purée, another layer of the amaretti cookies, another layer of apple and then a final layer of the amaretti cookies. Finally add a layer of the whipped cream and a dollop of the redcurrant jelly. Repeat with the rest of the jars and serve immediately.

Cook Yourself Happy - The Danish Way by Caroline Fleming.jpg

Cook Yourself Happy by Caroline Fleming.

Published by Jacqui Small, an imprint of The Quarto Group. 

Photography by Lisa Linder.

Available to buy here.

Jerusalem Artichoke and Truffle Soup with Rye Bread Croutons

Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming. 

I remember so clearly the first time I tasted this soup. My Danish friend Søren had just serenaded us on the piano in Blakes Hotel, whereafter our friend Nikolaos ordered Blake's version of this dish. The flavour made such a huge impact on my taste buds that I have played around lots with this fabulous root vegetable. It’s completely unique and for me a much loved flavour of winter. We Danes also adore our bacon and use ‘any excuse’ we can to add it to a dish.

 Serves 6

Serves 6

For the soup:

600g (1lb 5oz) Jerusalem artichokes

3 tbsp olive oil

1 red onion, chopped

8 rashers (slices) of smoked streaky bacon, chopped

1 litre (1¾ pints/4 cups) chicken stock or water

½ tsp salt

For the croutons:

4 tbsp olive oil

1 clove of garlic, crushed

4 thick slices of rye bread (see page 208), or other bread, cut into strips

½ tsp pink Himalayan salt or sea salt

white truffle oil, to drizzle

To serve:

4 rashers (slices) of smoked streaky bacon

2 tbsp finely chopped parsley

4 tbsp white truffle oil

Wash the Jerusalem artichokes well, then scrape off the thin outside layer with a kitchen knife. Cut the artichokes into thin slices and soak in water for 20 minutes, then drain.

Heat the olive oil in a large saucepan. Add the onion and fry for a few minutes to soften, then add the chopped bacon and fry for another couple of minutes. Next add the Jerusalem artichokes and pour in the stock. Bring to a gentle boil, add the salt, and simmer for 20 minutes.

While the soup is simmering, in a frying pan (skillet), heat the olive oil for the croutons and gently fry the garlic. Add the rye bread strips and sauté for about 5 minutes. Sprinkle with salt, then drain on kitchen towel until cooled and crispy. Just before serving, drizzle them with the truffle oil.

In another frying pan (skillet), fry the 4 rashers (slices) of bacon until crispy, then remove from the pan, drain on kitchen towel and chop.

Remove the soup from the heat, pour into a blender or food processor and blend to the desired consistency.

Serve the soup in soup bowls with the bacon and chopped parsley sprinkled on top. Finally drizzle each soup bowl with a little extra truffle oil and serve the rye bread croutons on top or on the side.

Cook Yourself Happy - The Danish Way by Caroline Fleming.jpg

Cook Yourself Happy by Caroline Fleming.

Published by Jacqui Small, an imprint of The Quarto Group. 

Photography by Lisa Linder.

Available to buy here.

Recipe of the Week - Cinnamon Buns

Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming. 

Every year my grandparents would come and stay with my sister Duddi and I when our parents went shooting around Europe for a month. The first thing Granny made as soon as she arrived was a ginormous portion of cinnamon buns. My sister and I would eat these every day when we got back from school, and also – if we were lucky – for breakfast. Granny baked these again just before she left and froze them in smaller batches, which is such a good idea as these buns truly are the most heavenly snack for children, both big and small.

 Makes 16-20 buns

Makes 16-20 buns

For the buns:

500ml (18fl oz/2 cups) milk

125g (4½oz/1 cup) icing (confectioner’s) sugar

60g (2oz/¼ cup/½ stick) butter

50g (1¾oz/5 tbsp) fresh yeast

1kg (2¼lb/8 cups) plain (all-purpose) flour, plus extra to dust

1 tsp ground cardamom

2 eggs

For the filling:

175g (6¼oz/¾ cup/1½ sticks) butter, softened

250g (9oz/1¼ cups) raw cane sugar

3 tbsp ground cinnamon

Cinnamon Buns from Cook Yourself Happy - The Danish Way - by Caroline Fleming (1).jpg

In a large saucepan, gently heat the milk until it is warm, not hot, then add the icing (confectioner’s) sugar and butter. Remove from the heat, stir to combine, then leave to cool.

Once cool, add the yeast and stir well, then slowly add the flour and cardamom, stirring well. Whisk the eggs, then add to the saucepan and stir well to combine. Remove the bun dough from the saucepan and knead well, then cover with a clean tea towel and leave in a dark place for 1 hour to rise.

Lightly flour your work surface. Roll the dough mixture out into a large rectangle about 1cm (½ inch) thick.

Mix the ingredients for the filling together, then spread the filling all over the top of the dough rectangle. Roll up, starting from one end, so that it resembles a jam roly-poly cake or Swiss roll, then cut into 2cm (¾ inch) thick slices. Spread the slices out on baking (parchment) paper on a baking tray (sheet) and allow to rise for another 30 minutes.

Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.

Bake the cinnamon buns for 10–15 minutes until golden brown. Enjoy warm from the oven, or cold, with a cup of tea or coffee. These also freeze well.

Cook Yourself Happy - The Danish Way by Caroline Fleming.jpg

Cook Yourself Happy by Caroline Fleming.

Published by Jacqui Small, an imprint of The Quarto Group. 

Photography by Lisa Linder.

Available to buy here.

Recipe of the Week - Wild Mushroom Salad

Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming. 

Mushrooms remind me so much of my childhood. My mother was an amazing expert at recognizing all the different varieties, edible or not, when we spent many an hour out in the woods picking them. It was always the most cosy time spent as a family, and very Scandinavian – being outdoors as a family, collecting and then preparing feasts to enjoy. Mushrooms and blueberries are, for me, symbols of complete and utter joy, uniting us humans with mother nature.

 Serves 4-6

Serves 4-6

Ingredients:

700g (1lb 9oz) of 3 different kinds of mushroom: safely foraged wild mushrooms or I used 300g (10½oz chestnut, 300g (10½oz) button and 100g (3½oz) chanterelle mushrooms
2 tbsp sesame seeds, white or mixed
4–6 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
½ tsp pink Himalayan salt or sea salt
4 tbsp finely chopped parsley, plus extra to garnish
1 small clove of garlic, finely chopped
6 small vine tomatoes, finely chopped
1 small avocado, cut into cubes
½ red onion, finely chopped
2/3 heart of palm, finely chopped (optional)
2 grilled (broiled) artichokes, finely chopped (optional)

Prepare the mushrooms – clean, then cut any large mushrooms into quarters, leaving the smaller chanterelles whole.

Heat a frying pan (skillet) over a medium heat and add the sesame seeds. Lightly toast them in the pan – use a lid as they do pop and jump around – then set aside.

Mix the mushrooms with the olive oil, lemon juice, apple cider vinegar and salt. Leave to marinate for 5 minutes.

Add the parsley and garlic to the mushrooms and mix well. Add the remaining ingredients and lastly the toasted sesame seeds. Mix a final time, garnish with a little extra parsley and serve straight away.

This salad is also delicious with a slice of nut bread (see page 209 of Cook Yourself Happy) toasted in a little olive oil.

Cook Yourself Happy - The Danish Way by Caroline Fleming.jpg

Cook Yourself Happy by Caroline Fleming.

Published by Jacqui Small, an imprint of The Quarto Group. 

Photography by Lisa Linder.

Available to buy here.

Recipe of the Week - Nan's Florentines

Recipe of the week this week is courtesy of newspaper columnist and much–loved television baker Candice Brown who has just published her first book Comfort: Delicious Bakes and Family Treats.

"This is another handwritten recipe from my Nan. It was perfect the very first time I made it (that says it all really) and so was she. Feel free to change the fruit and nuts if you want, although why would you when it’s perfect the way she wrote it?" Candice Brown.

  Makes 38–40

Makes 38–40

Ingredients:

60g unsalted butter

170g golden caster sugar

30g plain flour

150ml double cream

115g flaked almonds

115g whole toasted almonds or pecans, roughly chopped

85g flaked coconut

85g dried apricots, chopped

60g dried cherries

200g dark chocolate (minimum 70% cocoa solids), broken into pieces

Method:

Preheat the oven to 170°C fan (190°C/375°F/Gas Mark 5).

Melt the butter with the sugar in a saucepan over a low heat. When the sugar has dissolved and the liquid is golden and bubbling, add the flour and mix until smooth over a low heat. Remove from the heat and slowly add the cream, stirring the whole time until smooth and glossy.

Add the flaked almonds, chopped almonds or pecans, coconut flakes, apricots and cherries and mix well until everything is combined and covered with the creamy mixture.

Line four baking sheets with greaseproof paper. Drop the mixture in heaped teaspoonfuls on to the greaseproof paper, ensuring there is about 2cm between each heap of mixture.

Place in the preheated oven near the top and bake for 12–15 minutes (switch the baking sheets around halfway through).

Remove from the oven and allow to cool for 3–4 minutes before transferring to a wire rack – use a flat palette knife to move the Florentines. Leave to cool completely.

Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water until melted and smooth. Coat the flat underside of each Florentine with chocolate and allow to set slightly before zigzagging a fork across the chocolate to make a pattern. Then leave chocolate-side up, to set completely.

Candice Brown will be one of the chefs headlining the demo stage on 9th September at the Ascot Festival of Food and Wine. 

Ascot Festival of Food and Wine is from Thursday 7th – Sunday 10th September 2017.

Orzo Pasta Salad with Salmon and a Chilli, Lime and Ginger Sauce

Summer's not over yet! This tasty, and downright healthy orzo pasta salad with salmon is perfect for this time of year. The zingy chilli, lime and ginger sauce takes it to a whole new level and trust us, you'll be adding this to your favourite go-to dishes.

   serves 2

serves 2

Ingredients:

-          2 Salmon Fillets

-          150g of orzo pasta

-          A handful of roquito peppers, deseeded and sliced

-          ½ red onion, finely chopped

-          Light olive oil

-          2 ½ tbsps. fresh lime juice

-          4cm of peeled fresh ginger, finely sliced

-          ½ tsp of sugar

-          2 ½ tbsps. vegetable oil

-          1 tbsp. sesame oil

-          Fresh chives

Method:

STEP 1: Preheat the oven to 190C and place in the two salmon fillets for 20 minutes. Meanwhile, bring a small pan of lightly salted water to the boil and place in the orzo pasta.

STEP 2: Turn down the heat and leave the orzo cook for approximately 10 minutes, stirring occasionally to stop from sticking. The orzo should be a firm, chewy texture when done. Drain in a colander and rinse. 

STEP 3: Pour a tsp of olive oil into a frying pan and add the sliced peppers and red onion, frying for around 3 minutes until soft. Once done, mix in with the orzo pasta.

STEP 4: Blend together 3 tbsps. of olive oil with the lime juice, ginger, sugar and sliced chilli to make your sauce, gradually adding in the vegetable and sesame oil. Season with salt and pepper.

STEP 5: Dish out the orzo pasta into 2 separate dishes, flaking a salmon fillet over each. Drizzle the chili, lime and ginger sauce over the top and scatter with diced chives.

Top Tip: Add The Saucy Fish Co.’s Salmon with Chilli, Lime and Ginger sauce to your orzo pasta salad, to up the flavour and reduce the fuss.

Recipe courtesy of The Saucy Fish Co. – now available in the freezer aisle. For more information, visit thesaucyfishco.com

Roasted Cod with Tomato and Thyme Dressing

We make no excuses for sharing another tasty fish dish. After all it's packed full of goodness, low in fat, and quick to prepare. And did you know that North Sea Cod has o-fish-ally been MSC certified? Meaning you can now buy your local cod in confidence. Just another reason to choose fish.

Serve with a summer bean salad.

 Serves 2

Serves 2

Ingredients:

-        x2 cod fillets

-        ½ red onion

-        1 tin of chopped tomatoes

-        1 tbsp soy sauce

-        1 tbsp caster sugar

-        1 sprig of thyme

-        A splash of olive oil

-        Sprinkle of sea salt and cracked black pepper

Method:

1)     Season the raw cod fillets with a sprinkle of salt and pepper, then simply place on baking tray and pop in a pre-heated oven at 180C, for around 15 minutes

2)     Finely dice the onion before frying off in some olive oil. Sprinkle with caster sugar and wait a minute for it to caramelise (and smell fin-tastic)

3)     Add the tomatoes and soy sauce to the pan and sprinkle with thyme before mixing everything together, leaving to cook for two minutes

4)     Remove the cod from the oven and cover in the warm tomato and thyme dressing. Then all that’s left to do is to serve up with your favourite summer salad – we recommend a butterbean and olive medley for a fresh, Mediterranean twist

Recipe courtesy of The Saucy Fish Co. – now available in the freezer aisle. Visit shop.thesaucyfishco.com for more information and to buy online

Barbecue Salmon Couscous Parcels

If, like us, you are still trying to make the most of the garden this summer - these easy, fresh, and mouth-watering salmon parcels are an ideal way of getting the family to branch out from traditional sausages and burgers at the next barbecue. 

 Serves 4 - Cooking time 20 minutes

Serves 4 - Cooking time 20 minutes

INGREDIENTS:
Kitchen Foil
4 small skinless salmon fillets
160g couscous
320ml chicken stock
Juice ½ lemon
40ml extra virgin olive oil
80g cherry tomatoes halved

Dressing:
30ml olive oil
Juice ½ lemon
1 tsp honey
50g cherry tomatoes chopped
½ clove garlic crushed
1 heaped tbsp. capers
2 tbsp. fresh basil chopped
50g olives chopped

METHOD:
1. Place the couscous in a bowl and pour over the boiling stock. Cover with Cling Film and leave to stand for 5 minutes.
2. Fork through the couscous to separate the grains, then stir through chopped parsley, lemon juice, olive oil and tomatoes, season with salt and pepper then set to one side.
3. Lay a sheet of Kitchen Foil measuring approx. 50cm long onto your work surface, then on one side top with a quarter portion of couscous, place on the salmon fillet, and drizzle with some oil.
4. Fold the other half of the foil over the salmon, crimping the edges and pressing tightly to form a seal. Just before you finish the crimp, pour in a small splash of water then twist to seal.
5. Place over indirect heat on the BBQ, close the lid and cook for 12-14 minutes. The BBQ temperature inside should be around 150oc.
6. Meanwhile whisk together the dressing in a bowl, ready to top the salmon when cooked. 
7. Then bring the parcels to the table, tear open and spoon the dressing over the salmon.
Enjoy!

Recipe by TV chef Dean Edwards for Bacofoil The Original Kitchen Foil.

Barbecue Greek Vegetarian Quesadillas

If you're still looking forward to your summer holiday this year, why not create this mouth-wateringly tasty vegetarian quesadilla recipe, created by TV chef Dean Edwards. It brings together all of the flavours of Greece to put you in the mood for your break (or even your staycation).

Perfectly cooked on the barbecue in Kitchen Foil, this light recipe is perfect for sharing with family and friends this summer.

 Serves 4 - Cooking Time 10 minutes

Serves 4 - Cooking Time 10 minutes

INGREDIENTS:
Kitchen Foil
240g baby spinach
120g feta cheese crumbled
60g pine nuts toasted
6 x spring onions finely sliced
1 x egg beaten
1 tsp dried oregano
Small grating nutmeg
Juice ½ lemon
8 small flour tortillas
120g cheddar cheese grated
  
METHOD: 
1. Place the spinach into a large pan over a medium heat and cover with a lid
2. Wilt down the spinach, strain and squeeze out the excess water, then leave to cool before chopping roughly
3. Add the feta, pine nuts, spring onions, eggs, oregano, nutmeg and lemon juice and mix well. Season with salt and pepper
4. Divide the spinach mixture on top of 4 tortillas, spreading into an even layer, sprinkle over the Cheddar cheese and then top with another tortilla
5. Wrap in Kitchen Foil until fully enclosed, then pop onto the BBQ for 4-5 minutes each side, turning regularly. Unwrap the parcels and cut each quesadillas into 6.

Enjoy with a Greek salad and some cucumber tzatziki

Recipe courtesy of Bacofoil The Original Kitchen Foil.

A Superfood Salad with Sea Bass and Salsa Verde

A perfect recipe for summer, and special enough to wow guests at any dinner party. We just love the fact that it's packed full of goodness - and tasty too!

 Serves 2

Serves 2

You will need: 

-        2 sea bass fillets

-        80g long stem, sprouting broccoli

-        50g edamame beans

-        2 avocados

-        150g cooked quinoa

-        2 bags baby spinach

-        1/2 pomegranate, remove the seeds then set them aside to use

-        30g pumpkin seeds

-        tossed gently in a dry pan until slightly popped

For the Salsa Verde sauce:

-        1 garlic clove, crushed

-        Tbsp. of capers

-        Tbsp. of gherkins

-        2 anchovy fillets

-        2 large handfuls parsley

-        1 bunch fresh basil

-        1/4 tablespoon of mustard

-        1 tablespoon of white wine vinegar

-        2 tablespoons virgin olive oil

What you need to do:

Step 1: Preheat the oven to 190C and drizzle the sea bass fillets with olive oil. Place in the oven until the fillets are flaky and cooked through (approximately 15 minutes).

Step 2: Put the quinoa in a medium pan and add 300ml of boiling water. Bring to a boil, then reduce the heat to low, cover and simmer until tender and most of the liquid has been absorbed. This should be between 15 and 20 minutes. Once liquid is absorbed, fluff with a fork.

Step 3: Pour a spoonful of olive oil to a frying pan, then add the broccoli and a pinch of salt & pepper. Fry for 2 to 3 minutes to soften, then add the edamame beans and cook for an extra minute. Remove all from the heat, and mix together in a large bowl with the quinoa.

Step 4: Meanwhile, prepare the sauce. Chop the capers, anchovies, garlic and herbs, mixing all together well. Add the mustard, vinegar and seasoning, then stir in the olive oil until the sauce is at the right consistency. Set aside.

Step 5: Cut the avocados in half, remove the stones and slice. Toast the pumpkin seeds in a frying pan for several minutes, then add to the top of the salad. 

Step 6: Begin to plate everything up. Add the spinach, then the quinoa and broccoli mixture.  Top with pumpkin and pomegranate seeds, then add your sea bass to the top of the salad. To finish, pour the previously prepared Salsa Verde sauce over the top of the fish.

Saucy Top tip: If you’re in a rush or a simply seeking a fuss free post-work meal, The Saucy Fish Co.’s frozen Sea Bass with Salsa Verde – new to the freezer aisle.

Recipe courtesy of The Saucy Fish Co. For more information, visit thesaucyfishco.com

BBQ Indian Spiced Ribs With Sticky Ginger Glaze

Add an exotic twist to traditional barbecue ribs with this Indian spiced recipe. The slow cooking method ensures the ribs fall apart effortlessly once cooked, making it the perfect finger food for sharing on a lazy summer afternoon. The ginger glaze adds a complimentary sweet taste to the dish, and for added crunch, create the coronation slaw to serve on the side.

Cooking time: 2 hours

 Serves 4

Serves 4

INGREDIENTS:

Kitchen Foil
2 x full racks of baby back pork ribs

Dry rub:
2 tbsp. soft brown sugar
1 tsp cinnamon
1 tbsp. garlic powder
1 tbs ground black pepper
1 tsp salt
1 tbsp. ground garam masala
1 tsp chilli powder
1 heaped tsp English mustard powder

Ginger Glaze:
600ml ginger beer
2 tbsp. cider vinegar

 
Coronation slaw:
½ white cabbage shredded
1 x red onion very finely sliced
1 x large carrot grated
50g raisins
4 tbs mayonnaise
2 tbsp. cider vinegar
¼ tsp turmeric
½ tsp garam masala

METHOD:

1. Prepare the rack by removing the Silverskin from the back of the ribs
2. To prepare the rub, mix all the dry ingredients together in a bowl
3. Place the ribs into a baking tray, sprinkle over the dry rub, then massage in until the ribs are covered. 
4. Wrap the ribs in Bacofoil Easy Cut Cling Film, and leave to marinade in the fridge for at least 2 hours.
5. Set your barbecue grill for indirect cooking over a medium heat
6. Remove the ribs from the cling film and wrap tightly in a double layer of Bacofoil Kitchen Foil. Before you fully enclose the ribs, pop an ice cube under each rack as this will help create steam. Place onto the barbecue, close the lid and cook for 90 minutes.
7. While the ribs are cooking, pour the ginger beer and vinegar into a saucepan and bring to the boil over a high heat, reducing the mixture until thickened and syrupy.
8. After the 90 minutes has passed, remove the ribs from the Foil, place back onto the grill and then baste the ribs several times with the ginger beer sauce until sticky. The ribs should be cooked through and mouth wateringly tender.
9. For the slaw, combine the cabbage, onion, carrot, and raisins in a bowl and mix together. Then add the mayonnaise, vinegar and spices, mix well and season with salt and pepper. Cover in Bacofoil Easy Cut Cling Film and leave in the fridge until ready to serve.

Top Tip from Chef Dean Edwards: Kitchen Foil is perfect for slow cooking on the barbecue as it protects the meat whilst cooking, stopping it from drying out and infusing the flavour beautifully.” 

Recipe of the Week - Coffee and Coconut Ice Lollies

With the summer months in full swing, this simple, frozen treat is the perfect way to cool down during those sunny afternoons. Kids and adults alike will love these unusual ice lollies, made with Lyons Coffee Bags.

 Makes 4 Lollies

Makes 4 Lollies

Preparation time: Approx 15 minutes

Freezing time: At least 4 hours

Nutritional: Gluten-Free, Vegetarian, Vegan 

 

Ingredients:

1 Lyons Coffee Bag No3

100ml boiling water

3-4 tsp demerara sugar

50ml cold water

150ml coconut milk from a tin (full fat)

2 tsp desiccated coconut

Lolly mould / small freezer proof container

Lolly sticks

 

Method:

1)    Ensure you have space in your freezer for the lolly mould to sit level.

2)    Put the Lyons Coffee Bag into a small heatproof bowl. Boil the kettle and measure 100ml boiling water into a jug then pour over the coffee bag. Add the sugar and then stir with a teaspoon until the sugar has dissolved. 

3)    Leave to brew for four minutes whilst squashing the bag and stirring every now and then. Squeeze the bag and discard it when you have a good strong brew.

4)    If the coconut milk has separated when opening the tin, stir the milk with a fork until it is evenly white and creamy – don’t worry if there are a few lumps. Measure 150ml of the milk into your measuring jug then pour in the lukewarm coffee and stir well. Add 50ml cold water to make the total amount of liquid 300ml then cover the jug and place in the fridge until completely cold.

5)    Sprinkle a little desiccated coconut into the bottom of each of the compartments of the lolly mould, then pour over the mixture, leaving half a centimetre at the top for expansion. 

6)    Carefully transfer to the freezer and allow to freeze for one hour. Once the lollies are half frozen you can insert the lolly sticks. It will take a few hours to completely freeze the lollies.

7)    When you’re ready to eat them, dip the mould into a bowl of hot water for 30 seconds until the lollies can be wiggled out of their containers but make sure the water doesn’t tip onto the lollies!

Lyons Coffee Bags are perfect for on the go. Quick and easy to use, the individually foil wrapped Coffee Bags contain 100% fresh, ground coffee and can be enjoyed anytime, anywhere. Simply add freshly boiled water and brew for three-four minutes to taste. More information available at lyonscoffeeuk.com

Priced at £2.60 for a box and available to buy at Tesco, Ocado, Nisa, Sainsbury’s and Waitrose.

Recipe of the Week - Strawberries and Cream with a Difference

Summer means Wimbledon and Wimbledon means strawberries and cream. You can't have one without the other. Our recipe this week is a summery pudding that has a sweet sponge base and is covered in a delicious cream topping, studded with bright red strawberry pieces.
 
Super quick and easy to make, it’s the perfect treat to serve in between sets while watching Wimbledon this summer. Game, set, match.

INGREDIENTS:

1 x Chocolate Chip Pud in a Mug sachet

3 x Strawberries

60ml (4 tbsp) semi-skimmed milk

Whipped Cream

Your favourite mug

METHOD:

  1. Pour the milk into a 250ml mug, and then add the contents of the Chocolate Chip Pud in a Mug sachet. Stir together until smooth
  2. Microwave on full power for 90 seconds
  3. While the pud’s cooking, cut the strawberries into quarters and set to one side
  4. Spread a spoonful of whipped cream on top of the pud and then add the strawberries to decorate

Enjoy!

 

Pud In A Mug Sponge Puds come in indulgent Rich Chocolate, Chocolate Chip or Sticky Toffee. The Velvety Dessert is available in a divine Milk Chocolate flavour.

Available in Asda, Sainsbury’s, Morrisons and Tesco.

For more fun tips and recipe inspiration, follow the Pud in a Mug Instagram @pudinamug

Salmon Pitta’s with Lime and Coriander Sauce

Now that the summer season is here, we're always on the lookout for new ideas for picnics. Fresh, tasty food that can be easily packed, transported, and eaten with the fingers is what we call ideal. We think you'll like this one.

What you need:

  • Precooked salmon fillet

  • 3 limes

  • Fresh, chopped coriander leaves

  • Flat breads

  • 1 large avocado

  • 1 Red pepper

  • 1 Mango

  • 1 Tomato

  • Lime juice

  • Coriander to garnish

  • ½ chilli (optional)

How to make it:

  1. Dice the avocado, mango, pepper and tomato and place in a side dish

  2. To preserve your mixed salad, squeeze lime juice over the mixture to prevent it from browning

  3. Place the flatbreads in a pre-heated oven with a small smattering of water for 2-3 minutes

  4. Flake the precooked salmon into your flatbread coupled with the salad mix

  5. For the dressing, squeeze the juice from three limes and mix with the chopped coriander – add the chilli for some extra flavour

  6. Delicately drizzle the lime & coriander dressing to your taste…and enjoy!

     

Top Tip: Save time by picking up The Saucy Fish Co.’s Ready to Eat Steamed Salmon with Lime and Coriander Dressing – already cooked and ready to go!

Recipe courtesy of The Saucy Fish Co. – now available in the freezer aisle.

Roasted Coconut Squash Gringas

Another delicious vegetarian recipe for you that is best enjoyed outdoors with a cold beer. Summer is all about using the freshest of ingredients, cooked simply, in our opinion. And this one will certainly get the taste buds going too. 

 Makes 4

Makes 4

To make the Roasted Coconut Squash:
500 g Butternut squash (cut into strips)
25ml Vegetable Oil
1 teaspoon Crushed Chillies
1 tablespoon Garlic
1 tablespoon Agave Syrup
Pinch salt
Pinch Cracked Black Pepper
2 tablespoons Desiccated Coconut
2 tablespoons Cream of Coconut


1. Peel and remove the seeds from the butternut squash, then cut into strips approx. 60mm x 20mm x 20mm
2. Place the oil, butternut, agave syrup, chillies, salt, pepper and garlic in the roasting tray and toss together – roast in a hot oven, approx. 200°c for 20-25 minutes, tossing occasionally until just cooked.
3. Add the desiccated coconut & coconut cream and toss together then back into the oven for a further 10 minutes, taste and adjust if needed. 

Take one 6” wheat tortilla, top with 50mls of refried beans and sprinkle with 50g of mixed cheese then place another tortilla on top and place on the griddle. Top with 130gs of warmed roasted coconut squash, a blob of soured cream, pink pickled onions, spring onions & sliced radish to garnish. Serve with salad and fine greens beans. 

To make the Pink Pickled Onions:
200g red onions finely sliced
100ml boiling water
40ml orange juice
30ml lime juice
1-2 finely diced birdseye chillies
Generous pinch of salt
5g finely diced coriander

1. Place the onions in a bowl and cover with the boiling water for 15 minutes stirring occasionally(don’t place on the heat).
2. Drain well and then combine the onions with the rest of the ingredients. Allow to cool and then refrigerate until needed. You onions will last for 2 days in the fridge and can also be used to add a kick to sandwiches or salads. 

This recipe is courtesy of Las Iguanas, a casual dining restaurant chain with a Latin American theme.