Category Archives: Less Than 30 mins

Recipe: Honey and Soy Grilled Rainbow Trout

Honey and Soy Grilled Rainbow Trout
Honey and Soy Grilled Rainbow Trout

Ingredients;

3 Tablespoons Dark Soy Sauce
4 Tablespoons Honey
4 Tablespoons White wine Vinegar
1 Tablespoons water
2 x Rainbow Trout Fillets

Serves 2


For an island nation we eat a pathetically small amount of fish and most of what we do eat comes from the frozen food aisle in the supermarket. This recipe is very easy to prepare and cook, it’s quicker and tastier than a lot of those frozen options, so give it a go!

To make the marinade/sauce just mix the soy sauce, honey, white wine vinegar and water together.

Place the trout fillets skin side down in a container just big enough to them fit them flat and side by side, then pour on the marinade mixture, making sure the fish are completely covered and leave to marinade for at least twenty minutes. Don’t add all the honey soy mixture as you’ll want to keep some to use as a sauce/dip.

While the fish are marinating, turn your grill on to its highest setting and allow it to warm up. Then prepare a grill tray for the fish. You want a flat grill tray with raised sides, the height of the fish should be fine but you want the base to be as close as possible to the size of your fillets. If your tray is larger than you can make a smaller tray to sit inside your regular grill tray from tin foil.

Once the fish have marinated for at least 20 minutes remove them from the marinade and place them in your grill tray, then pour the marinate over the fish so that it coats them but only comes about half way up the fillets. Next, put it under the grill for about 5-8 minutes, depending on the thickness, until cooked through.

In the picture above I have served the fish on a braised rice pilaf made like this recipe with a finely chopped stalk of lemongrass added instead of the turmeric, this gives a wonderful delicate lemon flavour that complements the fish. I then poured some of the sauce over the fish before sprinkling some chopped spring onion on top and garnishing with a lime. Nyomtastic :)

Recipe: Braised Rice Pilaf

Braised Rice Pilaf
Braised Rice Pilaff

Ingredients;


50g butter
25g onion, chopped
100g long grain white rice
200ml chicken stock
A pinch of turmeric


Place half the butter in a saucepan and add the onion, cook gently over a low heat for 2-3 minutes without colouring. Then add the rice and turmeric and stir well.

Cook for another 2-3 minutes without colouring, and add twice the amount of stock to rice.

Season and cover with a lid, then bring to the boil and transfer in a covered oven -proof dish to a hot oven (230C) for approx. 15 minutes until cooked.

Remove immediately and transfer to a cold saucepan, carefully mix in the remaining butter, correct the seasoning and serve.

Recipe: Celeriac Puree

Celeriac Puree
Celeriac Puree

Ingredients;

600g Celeriac
Salt
Pepper
Milk
25g butter


I’m not a huge fan of purée on main course plates, but celeriac has such great flavour and goes so well with brown meats, particularly roast beef, so I find myself loving this. Plus, it’s really easy to make 😉

Wash, peel and rewash the celeriac. Chop it into 1 cm dice and place in a saucepan and barely cover with a half and half mix of milk and water, add a little salt.

Bring to the boil and simmer gently until tender and drain well, retaining the liquid. Place the celeriac chunks into the blender along with the butter and roughly half the retained liquid. Blend until smooth, if they won’t blend or the purée is a little thick you can add more of the retained liquid to help, but remember it’s a purée not a soup 😉

Taste and adjust the seasoning as required with salt and pepper.

Return it to the pan, to reheat until serving.

Recipe: How to Steam Broccoli

Steamed Brocoli
Steamed Brocoli

Ingredients;


1 head of broccoli
Vinaigrette Dressing


Prepare the broccoli by cutting the florets from the stalk and chopping into roughly equal sized pieces. Next peel and dice the stalk into small chunks.

Place some water in a saucepan, not enough to reach the bottom of your steamer basket, and bring this to the boil and reduce to a simmer.

Load the steamer basket with the stalk chunks first and then the broccoli florets on top.

Place the steaming basket into the saucepan and cover with a tight lid. Cook until done (a knife or skewer slides through easily) this should only take 4 – 5 minutes. Then remove from the heat and toss gently in some vinaigrette for a tasty alternative to plain veg.

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Recipe: How to poach an egg

Poached Egg
Poached Egg

Ingredients;


1 egg
4 tablespoons of distilled malt vinegar
Water


Place a saucepan on a high heat and add about 2 inches deep of water to it. Add the vinegar and bring to the boil.

While the water is heating, crack the egg into a small bowl. And set your timer for 3 minutes.

Once the water has come to the boil reduce the heat so the water remains just below boiling point.

With a slotted spoon, stir the water to create a vortex in the centre of the saucepan, then quickly pour the egg into the centre of the vortex and start your timer.

Once the 3 minutes are up, use the slotted spoon to remove and drain the now poached egg and serve – for example on a slice of ham on toast, garnished with balsamic vinegar and some dry herbs.