Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
We are a family of fish lovers here. Whenever we go out to eat the thing you can almost guarantee everyone will order most of the time is fish and chips. We love, LOVE our fish and chips! Not so good for you however, so it remains a rare treat and usually only when we are dining out.
I will only ever very rarely deep fry fish at home. It is not something that ever happens on a regular basis. Usually if I cook fish at home it will be baked or lightly pan fried.
When I was a teenager I used to cook this fish dish for my family, called Tomato Baked Haddock. I can't even begin to tell you where I got the recipe now, but they all loved it. Even in her later years, when I was visiting, my mother would ask me to make my Tomato Baked Haddock.
It was a simple dish. Just a block of frozen fish filets, cut into serving pieces and baked in a casserole with a tin of tomatoes, and some chopped peppers and onions poured over top. I am not sure if it was everyone that loved it so much as it was my mother who loved it.
This Spanish Cod recipe I am sharing with you today is a play on that old dish. It is a tad bit more sophisticated and has more of a Mediterranean flair to it.
It also uses Cod instead of Haddock, and is sized just for two people. Might I also add that it is delicious!
It is a recipe I loosely adapted from one that I found on a page called Spain on a Fork. It specializes in Mediterranean food and cooking.
What you have here are fresh cod loins seasoned and lightly dusted with flour and then browned on both sides to perfection in a bit of oil along with some sprigs of fresh thyme. You could also use butter if you wanted to.
Once browned, it is removed and a simple Spanish style tomato sauce is created in the pan drippings. It is lightly spiced with smoked paprika, and flavored with onions, garlic and peppers. I like to keep it fairly simple. I also add a touch of sugar to take away from any acidity of the tomatoes.
The two things together are a beautiful combination of textures and flavors. I love Cod. It has such a mild flavor and almost a sweetness about it. For me, it is the least fishiest of all the fishes.
This simple tomato sauce goes wonderfully with it. It is not complicated. It is just simple flavors, put together in a simple way . . . but when thrown together as in this fabulous entrée, something magical is created. Quick, easy, simple and delicious is always my choice of the day!
WHAT YOU NEED TO MAKE SPANISH COD
On their own, there is nothing really complicated here. Put together and you have an exceptional dish that I would say is company worthy.
For the fish:
- 2 thick cod loins, each about 6 ounces in weight
- salt and pepper to taste
- flour to dust
- a few sprig of fresh thyme
- 1 TBS light olive oil
For the Spanish sauce:
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and finely chopped
- 1/2 each red and green bell pepper, finely chopped
- 1/4 tsp smoked paprika
- 1 14 oz (400g) tin of chopped tomatoes in tomato sauce
- salt and black pepper to taste
- 1 tsp white sugar
- 1/2 fresh lemon
You can use frozen cod loins if you wish. Just make sure that you thaw it out completely before cooking it. Make sure you pat it proper dry with some paper toweling as well. This will ensure a crisp coating.
You can use any color of peppers you like. Some people can't really stand or even digest green peppers. If you are one of those, by all means use red and yellow, or orange, etc. They are there to add texture, flavor, and color.
HOW TO MAKE SPANISH COD
This is really quite straightforward and simple to do. If you follow the directions succinctly you will be rewarded with a really fabulous fish dish!
Pat your fish dry with some paper kitchen toweling. Season on both sides with salt and black pepper. Dust lightly with flour, shaking off any excess. Set aside.
Heat the oil in a medium sized deep skillet over moderate heat. Add the sprigs of thyme and the fish (presentation side down) and sauté for2 to 3 minutes on that side, until golden brown. Carefully flip over and brown on the other side for an additional 2 to 3 minutes. The fish should just be cooked through. You will know as the edges will flake slightly when you tease them with the tines of a fork.
Remove to a plate, lightly cover and keep warm.
Add the onions and peppers to the drippings in the pan. Sauté until softened, about 5 minutes, scraping up any browned bits from the fish. Add the garlic and saute for about 30 seconds longer.
Season to taste with salt, black pepper and smoked paprika. Pour in the tinned tomatoes and give everything a stir to combine. Add the sugar and bring to the boil, then reduce to a simmer and allow to simmer for about 5 minutes over low heat. Taste and adjust seasoning as necessary.
Return the cod fillets to the pan, nestling them into the tomato sauce. Heat through. Squeeze the lemon over all and serve immediately. Delicious!
And that is basically that! This is such a simple dish with amazingly wow flavors. It is healthy and uncomplicated. If you follow the directions and cook time, you will be rewarded with tender, juicy, perfectly cooked fish fillets, and that sauce is absolute perfection.
I served this with some brown rice and some green beans, but it would also go nicely with mashed potatoes, or buttered noodles. I think any vegetable would work on the side of this or even a nice leafy salad. Don't skip out on the squeeze of lemon over top at the finish! This really adds a tasty bit of magic!
Some other tasty fish recipes that I have cooked here on The English Kitchen are:
PAN FRIED COD - This is my favorite way to cook fish at home. The fish always ends up tender and juicy and there is a simple lemon butter sauce to spoon over it when it is done. Fish really doesn't get much better than this simple dish.
LOW CARB FISH PIES - Fish pie doesn't have to be loaded with fat and calories. These tasty fish pies are a tasty mix of smoked haddock, cod, salmon and king prawns, in a lush and creamy sauce. Topped with buttery crisp phyllo dough instead of potato. These always go down a real treat!
Spanish Cod
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This tasty fish dish is loaded with plenty of flavor. Tender juicy perfectly cooked cod loins in a delicious Mediterranean sauce. Serve with rice and a vegetable on the side for super tasty and healthy supper!
Ingredients
For the fish:
- 2 thick cod loins, each about 6 ounces in weight
- salt and pepper to taste
- flour to dust
- a few sprig of fresh thyme
- 1 TBS light olive oil
For the Spanish sauce;
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and finely chopped
- 1/2 each red and green bell pepper, finely chopped
- 1/4 tsp smoked paprika
- 1 14 oz (400g) tin of chopped tomatoes in tomato sauce
- salt and black pepper to taste
- 1 tsp white sugar
- 1/2 fresh lemon
Instructions
- Pat your fish dry with some paper kitchen toweling. Season on both sides with salt and black pepper. Dust lightly with flour, shaking off any excess. Set aside.
- Heat the oil in a medium sized deep skillet over moderate heat. Add the sprigs of thyme and the fish (presentation side down) and sauté for2 to 3 minutes on that side, until golden brown. Carefully flip over and brown on the other side for an additional 2 to 3 minutes. The fish should just be cooked through. You will know as the edges will flake slightly when you tease them with the tines of a fork.
- Remove to a plate, lightly cover and keep warm.
- Add the onions and peppers to the drippings in the pan. Sauté until softened, about 5 minutes, scraping up any browned bits from the fish. Add the garlic and saute for about 30 seconds longer.
- Season to taste with salt, black pepper and smoked paprika. Pour in the tinned tomatoes and give everything a stir to combine. Add the sugar and bring to the boil, then reduce to a simmer and allow to simmer for about 5 minutes over low heat. Taste and adjust seasoning as necessary.
- Return the cod fillets to the pan, nestling them into the tomato sauce. Heat through. Squeeze the lemon over all and serve immediately. Delicious!
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I have always been a breakfast for dinner kind of a girl. To be honest I don't have much of an appetite early in the day. I tend to pick when it comes to breakfast. It is not until later in the morning, or dinner time that I feel really hungry.
I love to make a breakfast for dinner actually. They say that breakfast is the most important meal of the day. I concur, especially if I am enjoying it for my dinner! I am sure we have all enjoyed a cheeky bowl of our favorite breakfast cereal for dinner every now and then! (Tell me I'm not alone in this!!!)
The recipe for this Big Breakfast Quesadilla is one that I have adapted to feed two people from this cookbook I recently purchased. It is also very easy to do for one, or for for. Its actually very easy to do for as many people as you want.
The Thrifty Cookbook, published by Rylands, Peters and Small is a book engineered to help households on a tight budget create tasty meals. Lets face it, with the cost of groceries these days we can all use a little bit extra help.
I have always loved the R, P and S books. I had several in the UK, which unfortunately I had to leave behind. I also had to order this one from the UK via Amazon. I have to say it arrived amazingly quickly and at a fairly reasonable price too.
This tasty looking Breakfast Quesadillas recipe was the very first one I flagged up in the book. There are actually quite a few recipes that I want to try, but this was one I could wait to cook. Actually today is the second time I have cooked it since I got the book.
The first time I didn't think my photographs were very good. Nobody would have wanted to cook it after looking at those, no matter how delicious it was.
It was so delicious however, I really did want to share it with you, so I cooked it again and took much better photos of it, or at least I hope you think that the photos are okay this time around!
I have to add that I put my delicious twist on the recipe as well. Having made it once already, I felt confident enough to add something deliciously different!
When I first moved over to the UK, the idea of having beans and eggs together was quite foreign to me and not something I had ever entertained. They are important elements of a Traditional British Fry Up however and so I got stuck in and have been enjoying them together ever since!
WHAT YOU NEED TO MAKE BIG BREAKFAST QUESADILLAS
The beautiful of this dish is the simplicity of is ingredients, and its ease of preparation. Whether you enjoy it for breakfast or for dinner, this is sure to become a firm favorite!
- 4 large flour tortillas
- 2 tsp cooking oil (I use light olive oil)
- 1 cup of baked beans in tomato sauce (in the UK, about 2 snap pots)
- 1 cup (120g) grated strong cheddar cheese
- 6 thin slices deli ham
- a knob of butter
- 2 large free range eggs
- salt and black pepper to taste
- 1 spring onion, trimmed and finely chopped
- green tabasco sauce to taste (optional)
I do not recommend using any kind of tortilla for this other than a wheat flour tortilla. You can use whole wheat ones if you prefer, but don't be tempted to use corn tortillas. Also use the large ones, 8 - 10 inches across. They are the proper size.
It is important to use baked beans in tomato sauce. I suppose you could use the molasses ones, but the British only have baked beans in tomato sauce. One popular brand is Heinz. You can buy them in the International British sections of most shops, or in dedicated British food supply stores. One which I like to use is Blighty's.
Use a nice strong cheddar for the best flavor. I like white cheddar and use extra strong. I don't think it makes a difference in this recipe if you grate your own or not, although I did grate my own. If all you have is grated strong cheddar, then by all meals use that.
Also I chose to divide the cheddar up, using some of it to hold the ham in place on the bottom tortilla, and putting the rest on top of the beans to hold the top tortilla in place.
Some other changes I made and why, was to add a scattering of finely chopped spring onions (scallions) to garnish the finished quesadillas. The recipe was begging for it and I had some that needed using. They added some color and a nice sharpness.
Also I am very fond of Green Tabasco Sauce, especially with eggs and so I splashed a liberal amount over the top of my finished quesadilla. You can leave it out if you wish, but it really does add a lovely touch and not a lot of heat. It is much milder than regular tabasco.
HOW TO MAKE BIG BREAKFAST QUESADILLAS
These are a really simple make and go together very quickly. You can have your breakfast or dinner on the table in less than twenty-five minutes/half an hour tops!
You will have to make one of these at a time. Directions are given for one, repeat for the second one, keeping the first one warm while you do.
Divide the cheese into two 1/2 cup (60g) lots. One lot for each quesadilla.
Heat 1 tsp of the oil in a large skillet over medium heat. Add 1 TBS of the cheese to the top of one tortilla. Place the tortilla, cheese side up, in the pan.
Lay three slices of deli ham on top, covering the bottom of the tortilla almost to the edges. Spoon 1/2 of the baked beans over top of the ham and spread them out with the back of a spoon. Sprinkle with the remainder of the cheese and place the other tortilla on top, pressing down lightly.
Cook over medium heat until the bottom tortilla is golden brown. Carefully flip over and brown on the other side. Slide out to a baking tray and keep warm in a low oven while you make the other one, repeating the steps as above.
Once both quesadillas have been made, wipe the skillet clean. Heat a knob of butter in it until it begins to foam. Crack the eggs into the foaming butter.
Cook over medium heat until the white is cooked through and the edges are ruffled and golden, with the yolk being to your desired doneness. Season with a bit of salt and black pepper.
Slide quesadillas onto a cutting board and cut each one into six - eight wedges. Transfer each quesadilla to a heated plate.
Place one fried egg on top of each and scatter with chopped spring onion. Drizzle the Tabasco sauce (if using) and serve immediately.
These Quesadillas made for a really delicious and different supper. Not only are they economical, but they are perfect in the summer time when you don't want to be heating your kitchen up, or spending a lot of time in the kitchen.
I can't wait for my sons and grandsons to come over for a visit so that I can make these for them! I hope you will also be inspired to try them and that you will agree, they really are quite simply delicious!
STEAK AND EGGS - Perfectly seasoned beef strip loin steaks cooked to perfection, medium rare in my case. Served along wide some delicious fried free range eggs. I added a hashbrown patty to make a complete meal. You could have a salad on the side if you are enjoying this for supper or sprinkle some baby rocket/arugula over top for a nice peppery finish!
CROQUE MADAME PIZZAS - Delicious pizzas fashioned on a flat or naan bread. You have a deliciously creamy cheese spread on top. Layer on a couple of fresh eggs, some streaky pancetta slices and bake to perfection. These fork and knife pizzas are fabulously tasty and filling!
Big Breakfast Quesadilla
Yield: 2
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
These fabulously tasty, quick and easy breakfast quesadillas make a wonderful breakfast or even a light weeknight supper, especially if you add a salad on the side. They are simply delicious!
Ingredients
- 4 large flour tortillas
- 2 tsp cooking oil (I use light olive oil)
- 1 cup of baked beans in tomato sauce (in the UK, about 2 snap pots)
- 1 cup (120g) grated strong cheddar cheese
- 6 thin slices deli ham
- a knob of butter
- 2 large free range eggs
- salt and black pepper to taste
- 1 spring onion, trimmed and finely chopped
- green tabasco sauce to taste (optional)
Instructions
- You will have to make one of these at a time. Directions are given for one, repeat for the second one, keeping the first one warm while you do.
- Divide the cheese into two 1/2 cup (60g) lots. One lot for each quesadilla.
- Heat 1 tsp of the oil in a large skillet over medium heat. Add 1 TBS of the cheese to the top of one tortilla. Place the tortilla, cheese side up, in the pan.
- Lay three slices of deli ham on top, covering the bottom of the tortilla almost to the edges. Spoon 1/2 of the baked beans over top of the ham and spread them out with the back of a spoon. Sprinkle with the remainder of the cheese and place the other tortilla on top, pressing down lightly.
- Cook over medium heat until the bottom tortilla is golden brown. Carefully flip over and brown on the other side. Slide out to a baking tray and keep warm in a low oven while you make the other one, repeating the steps as above.
- Once both quesadillas have been made, wipe the skillet clean. Heat a knob of butter in it until it begins to foam. Crack the eggs into the foaming butter.
- Cook over medium heat until the white is cooked through and the edges are ruffled and golden, with the yolk being to your desired doneness. Season with a bit of salt and black pepper.
- Slide quesadillas onto a cutting board and cut each one into six - eight wedges. Transfer each quesadilla to a heated plate.
- Place one fried egg on top of each and scatter with chopped spring onion. Drizzle the Tabasco sauce (if using) and serve immediately.
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I had taken a chicken breast out of the freezer to cook for my tea today and was looking for something different to do with it. I got an e-mail from the people at Delish which had a link in it to 60 Summer Chicken Recipes you can enjoy all year round.
I thought to myself, how providential! This must be meant to be. I bookmarked quite a few of them actually but this one for Air Fryer Chicken Parmesan really caught my eye!
I am always looking for ways to use my air fryer! I don't believe in having kitchen appliances that you don't use. That is a huge waste in my opinion. I don't use my air fryer near often enough so when I saw this recipe I was immediately inspired to make it.
I love Chicken Parmesan. There is something about that crispy cheesy bread crumb coating on tender juicy pieces of chicken slathered in sauce and cheese that speaks to my Italian food loving heart.
It is often really messy to make however, especially with the frying. And its not the healthiest either.
This recipe promised to not only be a lot less messy to make, but quite a bit healthier as well, with no frying involved. It also looked to be a heck of a lot easier!
And it used only one chicken breast as well. I just had to give it a go!!
The most difficult part perhaps was slicing the chicken breast in half horizontally through the middle. My chicken breast was a bit frozen still, so that made it a lot easier.
Setting up a breading station also makes things easier. This is something I learned to do in Culinary school.
I set up all of my ingredients in three separate bowls, laying next to each other with a plate at the end to hold the coated chicken while I continue to coat subsequent pieces. Easy peasy lemon squeezy as they say!
WHAT YOU NEED TO MAKE AIR FRYER CHICKEN PARMESAN
The quantities given are for two servings. If you would like to feed more you can just double them, or check out the full size recipe on the Delish page.
- 1 large skinless, boneless chicken breast
- kosher salt and freshly ground black pepper
- 3 TBS plain all purpose flour
- 1 large free range egg
- 1/2 cup (60g) panko bread crumbs
- 2 TBS freshly grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp garlic powder (not salt)
- 1/2 cup (120ml) marinara sauce
- 1/2 cup (65g) grated Mozzarella cheese
- chopped parsley to serve
I think my chicken breast was about 6 ounces (170g) in weight, so not overly large, but 3 ounces is quite a nice portion of chicken per person without going overboard. I buy the free from Chicken breasts which are free from antibiotics.
I also only use free range eggs. You have to pick your battles and that is one of mine. I only buy and use free range eggs. In fact there is a person who has free range eggs for sale right around the corner from me. They are only $5 a dozen, which is not bad for good quality, fresh free range eggs.
Use a good quality of marinara sauce. One which is thick and rich in flavor. I used Classico Sweet Basil sauce. Its quite nice. You won't need a lot of it, but you can freeze what you don't use. I like to freeze it in 1 cup portions in air tight plastic containers.
The air fryer I have is a Kuraidori multifunctional digital air fryer. I got mine at Home Hardware and it works very well. It also has a rotisserie function.
My sister cooks her tater tots and chips in the air fryer all the time. She has the same model as I have. We both love ours. It comes with a large basket and two smaller baskets. I used one of the smaller baskets today.
No need to spray the basket with non stick spray. You can damage the non stick surface of your air fryer by doing that. I have never had anything stick. Well, cheese maybe, but that's all.
HOW TO MAKE AIR FRYER CHICKEN PARMESAN
Nothing could be simpler. Set up your breading station and everything will run smooth as smooth can be.
Using a sharp knife, carefully cut your chicken in half lengthwise all the way through the center to create two thinner chicken fillets. Season on both sides with some salt and black pepper.
Set up a breading station. In one shallow bowl place the flour as well as a hefty pinch of salt and some freshly ground black pepper. Beside it place another shallow bowl and beat the egg in it with a fork to blend. Place a third shallow bowl beside this one and into that one whisk together the bread crumbs, cheese, oregano, red pepper flakes and garlic powder.
Have a clean plate ready.
Working with one piece of chicken at a time, dip it first in the flour to coat, then into the beaten egg to coat and then finally into the bread crumb mixture gently pressing the crumbs so that they adhere to the chicken. Place onto the clean plate and repeat with the other piece of chicken.
Arrange the chicken in an air fryer basket in one single layer leaving space between each piece.
Air fry at 400*F/200*C for 5 minutes. Carefully flip over and air fry for 400*F/200*C for a further 5 minutes.
Remove the basket and top each piece of chicken with half of the marinara sauce and then half of the cheese. Slide3 back into the air fryer and cook for a further 2 to 3 minutes at 400*F/200*C until the cheese has melted and is golden brown.
Sprinkle with parsley and serve.
My chicken was tender and juicy and the crumb coating nice and crisp. Both were very well flavored. The sauce and cheese were perfectly heated through and melted in the given times.
I chose to serve mine with some pasta. Spaghetti which I tossed with a bit of butter, some seasoning a TBS or so of grated Parmesan cheese and some chopped parsley. The whole thing was quite delicious!
Quick, easy, healthy, delicious, this air fryer chicken parmesan recipe was what I would call a winner, winner chicken dinner!
Here are some other air fryer recipes that I have cooked in The English Kitchen that you might also enjoy:
AIR FRYER FRENCH BREAD PIZZA (FROM SCRATCH) - This is no frozen pizza. You use freshly cut French bread and all natural ingredients to make these delicious pizzas. Delicious, sized for two people and on the table in about 10 minutes. A salad on the side and dinner is served! You can't go wrong!
AIR FRYER TWICE BAKED POTATOES - These make a lovely side dish in the summer when the temperatures soar. You can have a delicious side dish that everyone will enjoy without heating up the oven and your kitchen in the process! Simple to make and delicious!
Air Fryer Chicken Parmesan
Yield: 2
Prep time: 10 MinCook time: 13 MinTotal time: 23 Min
Crispy coated, well flavored, tender and juicy pieces of chicken, topped with marinara sauce and cheese. This Air Fryer Chicken Parmesan is much healthier than the traditional version, is very simple to put together, less messy to make and cook, and is incredibly delicious! I will never make it the normal way again!
Ingredients
- 1 large skinless, boneless chicken breast
- kosher salt and freshly ground black pepper
- 3 TBS plain all purpose flour
- 1 large free range egg
- 1/2 cup (60g) panko bread crumbs
- 2 TBS freshly grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp garlic powder (not salt)
- 1/2 cup (120ml) marinara sauce
- 1/2 cup (65g) grated Mozzarella cheese
- chopped parsley to serve
Instructions
- Using a sharp knife, carefully cut your chicken in half lengthwise all the way through the center to create two thinner chicken fillets. Season on both sides with some salt and black pepper.
- Set up a breading station. In one shallow bowl place the flour as well as a hefty pinch of salt and some freshly ground black pepper. Beside it place another shallow bowl and beat the egg in it with a fork to blend. Place a third shallow bowl beside this one and into that one whisk together the bread crumbs, cheese, oregano, red pepper flakes and garlic powder.
- Have a clean plate ready.
- Working with one piece of chicken at a time, dip it first in the flour to coat, then into the beaten egg to coat and then finally into the bread crumb mixture gently pressing the crumbs so that they adhere to the chicken. Place onto the clean plate and repeat with the other piece of chicken.
- Arrange the chicken in an air fryer basket in one single layer leaving space between each piece.
- Air fry at 400*F/200*C for 5 minutes. Carefully flip over and air fry for 400*F/200*C for a further 5 minutes.
- Remove the basket and top each piece of chicken with half of the marinara sauce and then half of the cheese. Slide3 back into the air fryer and cook for a further 2 to 3 minutes at 400*F/200*C until the cheese has melted and is golden brown.
- Sprinkle with parsley and serve.
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Thanks so much for visiting! Do come again!
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