I love fresh cod. In Canada we hardly ever ate Cod unless it was salted, because it was known to be a somewhat wormy fish. Haddock was considered the prize. Over here in the UK, the Cod is beautiful.
Up until recently most of our sustainable cod has been coming from Iceland, Norway and Russia. A recovery from near total collapse has led North Sea cod stocks to be
labelled as sustainable by the Marine Stewardship Council for the first
time in 20 years, so we are now able to enjoy this lovely fish without guilt!
Of course we are really fond of our fish battered and fried . . . but that is a rare treat as it is none too healthy for you with all of that fat and the frying and all, nowadays I am more than likely to poach it and serve it with a parsley sauce, or simply pan fry it in a tiny bit of butter and herbs.
Today however I topped our fish with a delicious mix of bread crumbs, lemon and herbs and baked it until it was perfectly cooked and just flaking with the tines of a fork. It tastes somewhat indulgent, but it is actually quite healthy!
*Herb Crusted Cod*
Serves 4
A
simple manner of cooking your fish, which is healthier than frying and
quite delicious with a beautiful mix of herbs, lemon zest and garlic.
This is fabulous! I serve with mash and a vegetable on the side.
Preheat the oven to 220*C/425*F gas mark 7. Lightly butter a
baking tray large enough to hold your fish in one layer with plenty of
space between the fillets.
Wipe your fish and pat dry. Place onto the baking tray and season to taste with black pepper and fine sea salt. Mix together the bread or cracker crumbs, garlic, lemon zest and fresh herbs. Season well with salt and black pepper. Add the butter and mix all together with your fingers to combine. Divide the mixture amongst the fillets and press them down to help them adhere to the fish.
Roast in the preheated oven for 20 minutes, or until golden brown and the fish flakes easily with a fork. Serve hot with lemon wedges on the side.
We bought our fish at Costco. You can get really nice fish fillets there for a very reasonable price, and yes, sustainable. With some mashed potatoes, and a variety of vegetables, we both enjoyed this very much. Bon appetit!
No doubt about it, we eat a lot of chicken in our home. Generally speaking it is the meat of choice, although in all honesty, today we do not eat as much of it as we used to.
Not because we don't like it, but because we made the decision to only eat free range organic chicken, and it is more expensive than regular chicken. Oftimes I will also choose cornfed.
Why? Because it tastes better. Its as simple as that. There is a marked difference.
Because there are only two of us it is a bit easier. I can well respect the challenges and economy of feeding a larger family.
It is a bit of a blessing that there are only two of us. Most recipes are very easily cut in half, especially when you are talking about savoury dishes such as these delicious chicken legs I am showing you today.
I have given the recipe quantities for four servings, but again, it is very easily cut back to feed two. Delicious, tender chicken legs.
It is a common fact that the darker meat of the chicken is much tastier than the light. That is because it comes from the parts of the chicken that get exercised most . . . in this case the legs.
And a free range, organic, corn fed chicken has been allowed to roam and develop more tastiness in these joints. I apply a simple method of seasoning and cooking them.
Recipes don't really need to be complicated. Simple is best most of the time.
You don't need elaborate when you are talking about meat which is quite delicious to begin with. The legs are rubbed with softened butter.
I, then, scatter lemon zest, salt, pepper and parsley over top. The juice of the lemon is squeezed over finally, and they are cooked in the oven . . .
Tightly covered, long and slow . . . at a low temperature, and then a quick flash baking at a higher temperature, uncovered to finish them off and brown them to a beautiful golden brown.
Served warm with some of the pan juices spooned over top, you cannot get much better than this.
the juice of one lemon
1/2 tsp coarsely ground black pepper
Preheat the oven to 160*/300*F/ gas mark 3. Lay the chicken legs in a
single layer in a baking large enough to fit them. Rub them all over
with the softened butter. Sprinkle the lemon zest over all, aong with
the black pepper, parsley flakes and sea salt to taste. Squeeze the
lemon juice over top. Cover the dish tightly with foil and bake them in
the preheated oven for 1 hour. Increase the oven temperature to
225*C/425*F/ gas mark 7. Remove the foil and baste the chicken legs
with the pan juices. Continue to cook for a further 15 to 20 minutes,
or until the chicken is golden brown and the juices run perfectly
clear. Serve hot.
You are really going to enjoy these, even if you don't use free range chicken. They are . . . to be simple . . . quite quite delicious. I like to serve them with rice, with more of the pan juices spooned over the rice, and of course a tasty vegetable on the side.
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content (written and photography) is the sole property of The English
Kitchen. Any reposting or misuse is not permitted. If you are reading
this elsewhere, please know that it is stolen content and you may report
it to me at: mariealicejoan at aol dot com Thanks so much for visiting.
Do come again!
All scones are not equal . . . or are they? What makes a scone a scone, or a biscuit a biscuit? Are they interchangeable?
Are they the same thing? So many questions about scones and one could debate these things for hours . . .
I contend that scones and biscuits are two completely different things, both in how you put the ingredients together and in how they taste . . . I think scones are a bit lighter in texture than biscuits . . . most are sweet, but not all . . .
As evidenced by these very delicious savoury Cheese, Spring Onion & Bacon Scones I am showing you today.
Just look at how light and puffed up these beautiful scones are. They were fabulous served for breakfast this morning with hot cocoa . . .
But I think they would also be gorgeous served with eggs, or thick slices of ham . . . .
With salads or soups for lunch . . . in a portable lunch at the office. Enjoyed in leisure at home.
As a sneaky snack to partake of when nobody is looking, spread with plenty of cold butter. And maybe a bit of pickle or even jam.
In the evenings in front of the telly with a bit of chutney . . . and softened butter for spreading.
The possibilities are endless.
A scone does not have to be sweet to be enjoyed with abandon. These lovely svoury scones could not be more enjoyable, being filled as they were, to the hilt with strong cheddar cheese, smoky salty bacon bits and sharp spring onions . . .
You can't get too much better than that in my opinion.
We really could not resist scarfing down one a piece almost as soon as they came out of the oven . . . oh boy but they were some delicious!
Steaming hot and split. A large smattering of cold butter spread onto that hot surface. Yum . . . truth be old we enjoyed more than one a piece. Some days are like that.
*Cheese, Spring Onion & Bacon Scones*
makes 10 large scones
Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round. Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese.
Bake for 15 minutes until well risen and golden brown.
The original recipe came from a book I picked up at a National Trust shop the last time we were visiting one of their gardens. It is entitled simply, "The National Trust Book of Scones," containing over 50 delicious scone recipes and some curious crumbs of history.
Good on their own . . . . but also quite tasty with a bit of jam. Don't judge me! This was actually quite tasty! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
One of my favourite pieces of kitchen equipment is my waffle maker. I have a heart shaped one that I use a lot, I also have one that does waffle fingers. That one I use mostly for, well . . . waffles, but the larger one, I use for all sorts. A waffle maker is a very handy piece of kit to have!
Grilled sandwiches are really nice done in a waffle iron . . . you get all of those lovely crispy crevices to enjoy. I love crispy cheese. You can do potato waffles in them, and all sorts. Today I made breakfast quesadillas in them and they turned out fabulous!
They are really very easy to do. First you scramble some eggs. I like to add a bit of chopped onion and bell pepper to mine, both for colour and for flavour and crunch!
Next you will want some crisp streaky bacon, or you could even use sliced ham if bacon isn't your thing, or sliced cooked sausages . . . or you could leave meat out of them all together.
You then just layer everything in your waffle iron . . . first a tortilla, and a bit of cheese. I like to use a grated four cheese blend . . .
Top that with some of the scrambled egg and some slices of bacon and a generous portion of cheese, finally placing another tortilla on top . . .
Press your waffle iron shut, or as shut as you can get it. It won't shut all the way, but that's okay. You just want it shut enough to start toasting the tortillas and melting the cheese . . .
Once they are done you can cut them into quarters and serve them with your favourite quesadilla toppings. Guacamole . . . sour cream . . . tomato salsa . . . all work beautifully!
*Breakfast Waffle Quesadillas*
Serves 4
1 small onion, peeled and finely chopped
salt, black pepper and pepper sauce to taste
180g grated four cheese blend (1 1/2 cups)
6 slices streaky bacon cooked
4 (8-inch wheat tortillas)
butter or cooking spray
To serve:
guacamole, sour cream, salsa, etc. as desired
Melt a knob of butter in a nonstick skillet. Beat the eggs
together with the milk, onions, peppers, salt, pepper and hot pepper
sauce. Scramble them in the non-stick skillet, until cooked through.
These are really, really good. Crispy and delicious and very moreish. I baked some hash brown wedges to go along with them. This made for a really, really nice meal. Great for a weekend breakfast when you want to pull the stops out a tiny bit! Bon Appetit!
My husband is always wanting me to make him an Apple Pie. I think Apple Pie is one of his favourite pies of all.
He had Mitzie to the dog groomer today and so I decided to bake him an apple pie as a surprise for when he got home!
I went for a Dutch Apple Pie. He loves apple crumble as well and a Dutch Apple Pie ticks both of those boxes!
He is getting a double whammy of pleasure! Ain't nobody can complain about that!!
You will want to use a tart apple, not too sweet. I used a Cox's Pippen, because that is what I had.
I also had Granny Smiths, but I felt they would not bake down properly in the time required. I wouldn't use sweet eating apples.
The apples that I had worked great. I am not sure what the North American Equivalent would be, maybe a Cortland??
You do have to keep an eye on it while it is baking. The crumb topping has a tendancy to burn if you don't watch it closely.
If you see it getting too brown, loosely top the pie with a sheet of foil. Just don't tamp it down securely. You still want the air to circulate around the pie.
The original recipe is one I clipped from Women's Day magazine back in the 1970's and it has always worked very well for me.
I always loved to buy the Women's Day magazine. It was truly one of my favourites. Also Family Circle. Do they still publish them?
I have seen some Dutch Apple Pie recipes which require the addition of raisins, and you could certainly do that in this case, but the original recipe doesn't call for that.
Also if your apples are really juicy, you may want to add a TBS of flour with the sugar when you toss them together.
My apples today were really juicy . . . . you don't want a watery pie. The addition of a bit of flour helps to prevent this, but you be the judge.
We don't want soggy bottoms as Mary Berry would say.
This would be gorgeous served warm with a scoop of vanilla ice cream on top. We had none, so it was enjoyed simply plain.
I know my husband was wishing I had custard for on top of his, but well . . . he enjoyed it all the same! Its not every day I bake him a pie!
*Dutch Apple Pie*
Serves 6 - 8
Filling:
2 pounds tart apples, peeled, cored and sliced 1/3 inch thick
2 tsp lemon juice
126g granulated white sugar (2/3 vup)
1 tsp ground cinnamon
1/4 tsp each ground cardamom and grated nutmeg
dash ground cloves
pinch salt
For the topping:
125g softened butter (1/2 cup)
100g soft light brown sugar (1/2 cup, packed)
140g plain flour (1 cup)
You will also need:
1 unbaked 9 inch pie shell
icing sugar to dust (optional)
Put the apples into a bowl and toss together with the sugar, spices, salt and lemon juice. Set aside.
Cream
the softened butter together with the brown sugar. Add the flour and
rub it in with your finger tips until you get a crumbly mixture with
bits the size of small peas.
Take your pastry
lined pie dish and turn the apples into it. Sprinkle the crumbs evenly
over the apples. Place in the refrigerator to chill for 15 minutes to
set the crumbs.
While the pie is chilling
preheat the oven to 225*C/425*F gas mark 7, and place a large baking
sheet in the oven to heat. (I like mine with foil for easier clean up.)
*Standard Pastry for Single Crust Pie*
Makes one 8 or 9-inch crust
156g plain flour (1 cup plus 2 TBS)
1/2 tsp salt
6 TBS all vegetable shortening
2 1/2 to 3 TBS ice water
Sift
the flour into a bowl with the salt. Drop in the shortening and then
cut it in using two round bladed knives or a pastry blender, until it
looks like coarse meal. Add the water, 1 TBS at a time, stirring it in
with a fork, lightly, until the flour is moistened and the dough barely
clings together. Gather the dough into a ball and pat flat into a
disc. Roll out on a lightly floured board to 1/4 inch thickness. (1 1/2
inch larger in diameter of the inverted tin, if using a 9 inch pie tin,
and 2 inches larger if using an 8 inch pie tin). Transfer to a pie
tin. Leave an 1/2 inch over hang and trim. Fold under and flute the
edge all the way around, proceed as per recipe.
This is a mighty fine pie. If you like apple pies and you like apple crumble, then you will quite simply love this!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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