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Sunday, 29 September 2013

Chicken Livers with Bacon in Red Wine

Chicken Livers with Bacon in Red Wine ~ Simple Food

Chicken Livers with Bacon in Red Wine

Gorgeous tender chicken livers with the saltiness of  bacon in a rich red wine sauce, just divine.


Chicken Livers with Bacon in Red Wine ~ Simple Food 
2 – Rashers of Smoked or Unsmoked Bacon (chopped)
380 Gm – Chicken Livers (sliced)
3 tablespoons - Plain Flour
1 – Beef stock cube
100 Ml - Chicken Stock
10 Ml - Red Wine
Salt and Freshly Ground Black Pepper



Heat a little olive oil in a frying pan and fry 75% of the bacon gently on a medium heat for 2 or 3 minutes.
Chicken Livers with Bacon in Red Wine ~ Simple Food

Coat the chicken livers in the plain flour and put them in with the bacon and cook for a further 5 minutes.
Chicken Livers with Bacon in Red Wine ~ Simple Food

Add the wine and stir so that you get a thick paste coating the livers then add the chicken stock and stir well.
Chicken Livers with Bacon in Red Wine ~ Simple Food

When it starts to bubble sprinkle in the stock cube, stir in and simmer for 10 minutes taste and add the salt and pepper as required (be careful with the salt as the bacon will make it salty.
Chicken Livers with Bacon in Red Wine ~ Simple Food

While it is simmering dry fry the rest of the bacon in a separate pan until crispy, this is just to add at the end for a contrast in textures.

When the livers are cooked serve and sprinkle over the crispy bacon with vegetables of your choice.

Chicken Livers with Bacon in Red Wine ~ Simple Food


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The Artist Tony Rose

Friday, 27 September 2013

Baked Rainbow Trout with Roasted Red Peppers

Baked Trout with Roasted Red Peppers ~ Simple Food


Baked Rainbow Trout with Roasted Red Peppers


400 Gm - Potatoes (1 cm slices)
Baked Trout with Roasted Red Peppers ~ Simple Food200 Gm - Tomatoes (skinned and cut into quarters then in half again)
50 Gm - Anchovy Fillets
150 Ml – Chicken Stock
3 - Red Peppers
4 - Cloves – Garlic
1 ½ teaspoons – Dried Oregano
75 Ml – Olive Oil
1 – Rainbow Trout (cleaned and trimmed)
Salt and Freshly Ground Pepper


Part boil the potatoes for 7 minutes in salted water. Drain and arrange down the centre of a roasting dish allowing room for the peppers each side, the roasting dish should be large enough to accommodate the trout.

Baked Trout with Roasted Red Peppers ~ Simple Food

Put the tomatoes and anchovies over the potatoes, pour over the stock and put the red peppers down each side, then sprinkle the garlic, oregano and olive oil over.
Season with salt and pepper and bake in a 200 degree oven for 30 minutes.

Baked Trout with Roasted Red Peppers ~ Simple Food

Make criss cross cuts in the skin of the trout on the top side rub it generously with olive oil and season the fish with salt and pepper, then put it onto the potatoes.

Baked Trout with Roasted Red Peppers ~ Simple Food


Return to the oven and bake for a further 35 minutes until the fish is cooked through. 

Baked Trout with Roasted Red Peppers ~ Simple Food

Serve with the roast vegetables. Believe me ................ This dish is awesome 

Baked Trout with Roasted Red Peppers ~ Simple Food



Wednesday, 25 September 2013

Steak Au Pouvre

Steak Au Poivre ~ Simple Food


Steak Au Poivre

In other words ............ Peppered steak in a very tasty brandy sauce. This is such a wonderful way to prepare steak, you could miss out the sauce and just have the peppered steak but then you would never know how great this sauce tastes.
Steak Au Poivre ~ Simple Food 
For each steak you will need;

1 – 225 Gm Sirloin Steak
25 Gm - Black Peppercorns
150 Ml - Double Cream
75 Ml - Brandy
40 Gm - Butter
25 Ml - Olive Oil



Roughly crush the peppercorns in a mortar and pestle, spread them out on a chopping board and press the steak down firmly on top to embed them into the steak then do the same for the other side.

Steak Au Poivre ~ Simple Food

Steak Au Poivre ~ Simple Food







Heat the olive oil and butter in a heavy based frying pan or skillet on a medium to high heat until the butter turns brown and is slightly smoking, now add the steak and for medium steak cook for about 4 minutes each side. 
The peppercorns will form this wonderful crust on the outside of the steak.

Steak Au Poivre ~ Simple Food

Take the pan off the heat and remove the steaks and keep warm, then pour the excess oil from the pan leave the meat juices and any excess peppercorns in the pan, add the brandy and bring to the boil.

Turn down the heat to medium, add the cream and cook for 5 – 6 minutes until it thickens and add salt to taste at this stage.


Serve the steaks with a little sauce over them with accompaniments of your choice.

Steak Au Poivre ~ Simple Food

Monday, 23 September 2013

Salmon Cakes with Tomato Coulis


Salmon Cakes with Tomato Coulis ~ Simple Food

Salmon Cakes with Tomato Coulis

Promise me that you will make these and try them; they are such a wonderful way to eat salmon and so easy to make.
Just a couple of tips;
This is the easiest way to skin a salmon fillet.


Salmon Cakes with Tomato Coulis ~ Simple Food
Salmon Cakes with Tomato Coulis ~ Simple Food







If you want to skin a tomato, just put a slit in the skin and bring them to the boil in water.


Salmon Cakes with Tomato Coulis ~ Simple Food


For the salmon cakes;

2 – Salmon Fillets about 150 Gm (skinned)
225 Gm – cold firm Mashed Potato (just mash as normal but not too much milk and allow to cool)
2 tablespoons – Chopped Fresh Parsley
Salmon Cakes with Tomato Coulis ~ Simple Food
½ - Onion (finely chopped)
1 – Egg (beaten)
50 Gm – Fresh Breadcrumbs
Oil for frying
Salt and Freshly Ground Black Pepper







After removing the skin from the salmon fillets, flake and mash with a fork and chop into smaller pieces with a knife if you feel it necessary.

Salmon Cakes with Tomato Coulis ~ Simple Food
Salmon Cakes with Tomato Coulis ~ Simple Food







Add the chopped parsley, onion, salt and freshly ground black pepper.

Salmon Cakes with Tomato Coulis ~ Simple Food



Salmon Cakes with Tomato Coulis ~ Simple FoodSalmon Cakes with Tomato Coulis ~ Simple FoodGently work in the potato, shape into rounds and chill in the refrigerator for 20 minutes.


Coat with the egg and then the breadcrumbs and fry on a medium heat for about 5 minutes each side until golden.
Salmon Cakes with Tomato Coulis ~ Simple Food


For the tomato coulis;

4 – Ripe Tomatoes
1 clove – Garlic (crushed)
15 Ml – Olive Oil
15 Ml – Tomato Paste
2 teaspoons – Oregano
1 teaspoon – Soft Brown Sugar

You can make this while the salmon cakes are chilling in the fridge.
Place all the ingredients for the coulis in a processor and blend until smooth.


Salmon Cakes with Tomato Coulis ~ Simple Food


Put into a pan on a medium heat while the salmon cakes are frying.


Salmon Cakes with Tomato Coulis ~ Simple Food

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The Artist Tony Rose

Saturday, 21 September 2013

Sea Bass, How to Prepare For Pan Frying

Sea Bass, How to Prepare For Pan Frying ~ Simple Food


Sea Bass, How to Prepare For Pan Frying

 Today I’m going to show you how to;

De-scale, clean and fillet a whole sea bass ready for pan frying.

Sea Bass, How to Prepare For Pan Frying ~ Simple Food



De-scaling
                                                                                                                                                                  Grip the tail and using the blade of a blunt knife, scrape from the tail towards the head in the opposite direction to which the scales lie. 
It’s a good idea to do this under running water

Sea Bass, How to Prepare For Pan Frying ~ Simple Food


Removing the fins
Using a pair of kitchen scissors cut away the dorsal, pelvic and tail fins.
Sea Bass, How to Prepare For Pan Frying ~ Simple Food
Sea Bass, How to Prepare For Pan Frying ~ Simple Food







Sea Bass, How to Prepare For Pan Frying ~ Simple Food



Cleaning
Using a small sharp knife cut open the belly from the head to the tail and pull out the guts, cut out any remaining guts in the cavity then wash out with plenty of cold water.

Sea Bass, How to Prepare For Pan Frying ~ Simple Food
Sea Bass, How to Prepare For Pan Frying ~ Simple Food






Sea Bass, How to Prepare For Pan Frying ~ Simple Food

Now cut off the head just below the gills, and the tail about an inch toward the head.








Open out the body and grab the back bone at the tail and gently pull it out.

Sea Bass, How to Prepare For Pan Frying ~ Simple Food
Sea Bass, How to Prepare For Pan Frying ~ Simple Food







Pull out any bones that are left with a pair of pliers, do this gently in the direction of the bone so as not to pull out too much flesh with it.
Trim away any bits of fin that are left where you have cut them off.
Now you have two beautiful fillets ready for pan frying.

Sea Bass, How to Prepare For Pan Frying ~ Simple Food

Rub a little olive oil into the skins and gently massage a little sea salt on top, then some freshly ground black pepper

Sea Bass, How to Prepare For Pan Frying ~ Simple Food

Heat a little olive oil in a pan (just enough to cover the bottom of the pan) on a medium to high heat, and plaice the fillets in the pan skin side down.

Sea Bass, How to Prepare For Pan Frying ~ Simple Food

Press them down gently with your finger tips but don’t move them for 5 -6 minutes until you can see the flesh turn lighter in colour.


Sea Bass, How to Prepare For Pan Frying ~ Simple Food

Then turn them over and cook for another 2 -3 minutes and you’re done.

Sea Bass, How to Prepare For Pan Frying ~ Simple Food

Serve these crispy skinned beauties with anything you like, or just eat them as they come.


Sea Bass, How to Prepare For Pan Frying ~ Simple Food