Blog, Cookery, Lessons

Salmon with Vegetable Pilaf

How great has summer been so far? It’s felt continental at times with the amazing blue skies and soaring temperatures. Paul’s Private Dining has been busy with dinner parties and hosting classes at Outcook Cookery School.

Thanks to the climate this year, some of the vegetables available have been nigh on perfect in terms of texture, taste and quality.

This recipe makes enough for four people and incorporates great vegetables, some lovely Salmon and some store cupboard staples. It has a complex flavour profile made up of warming spices and sweet Salmon. This recipe will bring some additional heat to your palate and is ideal for entertaining.

 

You’ll be able to get most of the ingredients at the Market to create this dish, so you’ll be saving pennies and supporting local traders. Win Win.

   

Ingredients:

4 x 200g Salmon Fillets, skin-on

1 Red Pepper, Diced

1 Red Onion, Diced

1 Large Carrot, Grated

4 Cloves Garlic, crushed

Handful Babycorn, Sliced

Handful Spring Onions, Sliced

1 Lemon, Zest & Juice

¼ Cup Pomegranate Seeds

Coriander, rinsed, a bunch with a handful chopped

¾ Cup Basmati Rice, rinsed

1 Tsp Turmeric, 1 Tsp Ground Cumin

2 Cups Chicken / Veg Stock, hot

150g Natural Yoghurt

Salt, Pepper, Olive Oil

Preheat Oven to 180C. Score the Salmon Skin with a sharp knife. Season with Salt & Pepper and rub a little oil all over. Place on a baking tray lined with non-stick baking parchment, skin side up. Set aside.

In a non-stick pan on a low-medium heat (high sides), add a little oil, the garlic, red onion carrot, pepper and babycorn, salt and pepper and soften for 8 minutes. Stir every couple of minutes to avoid anything getting caught on the pan (you can add a splash of water to

prevent this).

Add the rice and stir through the vegetables. Give it 2 minutes to cook then add the Turmeric & Cumin and stir this through thoroughly. Adding a little stock here will prevent the spices from burning and becoming bitter. Give the spices a further 3 minutes then add the Rest of the stock. Bring to a boil for 1 minute then reduce to a simmer and pop a lid on the pan. Allow to cook according to packet instructions, normally around 12-15 minutes.

Once the lid is on the pan, put the salmon in the oven. This should take 12 minutes to cook.

Make the lemon coriander sauce by combining the zest and juice of a lemon with the yoghurt, a little salt & pepper and the small amount of chopped coriander.

Once the rice is cooked and the stock absorbed, add the pomegranate jewels and sliced spring onion to the pilaf.

To plate; Place the pilaf on the base of the plate or bowl, top with a Salmon fillet, add the yoghurt sauce and a small bunch of coriander.

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Enjoy with a glass of white wine or a cooling Gin & Tonic.

Thanks for Reading, Happy Rest of Summer

Paul x

If you’d like more information about Paul’s Private Dining, visit my Facebook page Paul’s Private Dining, Instagram Paul’s Private Dining or Twitter @_privatedining.

Blog, Cookery, Lessons

Middle Eastern Fish Kebab Recipe

Working with Outcook Home Cookery School is always fun, and, when it comes to writing a new class it means that I can get my geeky ingredient cap on to do some proper research and practise some new recipes.

The Middle Eastern class was a little time consuming to write due to the plethora of amazing dishes that can be represented to fit into a 4-hour class. I stuck with some traditional recipes for Baba Ganoush & Fattoush but also created a recipe for fish kebabs inspired by the ingredients of the region.

With Spring finally here, I thought I’d share the recipe, as these would work great on a bbq too (here’s hoping for more of that amazing weather from the weekend!!!).

Middle Eastern Fish Kebabs
The dry ingredients in the Spice Rub for these kebabs can be made in a large quantity and stored in an airtight container for a couple of months.
The Rub works well with white fish, pork, chicken and other lean meats.

For the Rub
2 tablespoons Sumac
2 tablespoons of pimenton or smoked paprika
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of chilli flakes
1 tablespoon of oregano or marjoram

Everything Else
600g Boneless White Fish, cut into large chunks
1 Lime, Juice only
A little, Olive Oil
A Red Pepper & A Green Pepper, chunky for kebabs A Red Onion, cut into 6ths

To Serve
A simple salad or a classic fattoush

Heat an oven to 200C.
Combine the all the ingredients for the Spice Rub in a large bowl.
Add, the lime juice and a little oil to form a smooth paste, and add the fish, gently moving the marinade over the fish and allow to rest in the bowl for 10 minutes.
(If using wooden skewers, it would be a good time to soak these now, to prevent burning)
Skewer a bit of red, then green pepper, followed by some chunks of fish. Finish the skewer with a 6th of the red onion. Repeat until all fish is used up (normally 6 kebabs).
Place on a tray and drizzle a little oil on the pepper and the onion, and place in the onion for 10-12 minutes.

Enjoy with a simple salad or a fattoush salad.

For a printable version, just click the link below;

Middle Eastern Fish Kebabs

Blog, Cookery, Kitchens, Lessons

Recipe: Salmon Moqueca – A Taste of Brazil

So, who’s enjoying the Olympics in Rio?

Great Britain are doing amazing, there’s been some amazing displays such as the Dutch rider who went vertical in the velodrome and the horse dancing in time to Bon Jovi in the dressage.

In the spirit of Rio 2016, I thought I’d share this recipe for Moqueca, a Brazilian Fish Stew, packed with Latin temper and colour, its a great dish that can be created easily and is pocket friendly.  This recipe will do two people and is best enjoyed with crusty bread and a couple of beers!

Ingredients

2 Salmon Fillets, Skinless, Boneless

3 cloves garlic, crushed

1 small Onion, chopped

Juice of 2 Lemons

1 bunch Spring Onions, chopped

1/2 Yellow Pepper, sliced

1/2 Red Pepper, sliced

1 Tin Chopped Tomatoes,

1 Tbsp Smoked Paprika

1 tsp Chilli flakes

1 bunch of coriander, chopped

200ml coconut milk

Salt & Pepper

Olive oil

Method

Place the fish in a bowl and cover with garlic, lemon juice, salt & pepper ensure they are coated and set aside. In a large saucepan, add a couple of lugs of oil and place on a medium heat. Add the onion and allow to sweat for a few minutes until translucent. Add in the sliced pepper, smoked paprika, chilli flakes and salt & pepper. Allow to sweat for a further 5 minutes on a lower heat. Add in the spring onions and chopped tomatoes and bring to a simmer for 5 minutes. Add in the coriander (reserve a little for garnish). Remove half the mixture using a large spoon or ladel and set aside. Ensure the base of the pan is covered and add in the fish. Pop the reserved veg on top of the fish. Pour on the coconut milk and bring to a simmer. Allow to simmer for 15 minutes. Season according to your taste.

Espero que você goste.

Click below for a printable pdf.

moqueca brazilian fish stew

 

Blog, Cookery, Lessons

Free Summer Recipe!!!

With summer finally reaching the North East this week, here’s a perfect recipe to enjoy with a good glass of dry white wine.

Baked Seabass with Caponata – Serves 2

For the Fish

2 x 200g Seabass Fillets

1 Lemon, Juice Only

Salt & Pepper

For the Caponata

1 Aubergine, peeled and chopped

1 Red Onion, chopped

1 Celery Stalk, chopped

1 Red Pepper, choppedcaponata

2 Tbsp Golden Raisins

6 Cherry Tomatoes, halved

1 Tsp Dried Oregano

1 Tsp Capers

2 Tsp Cider Vinegar

Water

Olive Oil

Basil, to Serve

Method

Preheat the oven to 180C. Make a foil parcel for the fish fillets. Squeeze on the lemon juice and some salt and pepper, set aside. In a large frying pan on a medium heat add a lug of oil and the onion and cook for 3-4 minutes. Add the aubergine and celery and red pepper and cook for a further 5 minutes. To the pan, add the raisins, oregano and 1 cup water & simmer for 8 minutes. At this point place the fish in the oven, it should be in for 10-12 minutes then 3 minutes to rest. Add the cherry tomatoes, the vinegar and capers to the vegetable mix and allow to cook for a further 7 minutes. Season with salt and pepper. Place Caponata on the base, top with the fish and shredded basil. Serve with crusty bread.

Top Tip: Caponata is great on a bruschetta, so if you’ve got leftovers pop it in the fridge and use it to make a great brunch.

Enjoy the summer,

Paul x

If you would like to download or print this recipe, click the below link:

Caponata Recipe

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