Tag Archives: chardonnay

Seared Scallops with Spinach and Risotto

A little while ago, when I made the baked fish with courgettes, I bought the fish from our local fishmonger, something I’ve been meaning to do for some time now.  Of course, I went in to this little shop with a £20 note and credit cards to buy a small piece of fish and the gentleman working there very kindly told me to pay him next time.  Then I got busy, was travelling and so forth, and forgot to go back.  So it was probably a month or so after the fact by the time I got back there and repaid them.  I didn’t buy anything more that day, but saw that they had scallops and so back I went to pick some up for this recipe (with the correct change this time). It’s a nice little shop, with all of the fish fresh caught in Cornwall – so it’s best to go in with an open mind. Fortunately they had the scallops this time so that saved a trip to the supermarket.

The recipe can be found at skinny taste.com.  It’s the first time I’ve cooked scallops and I didn’t get as nice a sear on them as I would have liked, but it still tasted nice!

Seared Scallops with Spinach and Risotto

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Creamy Mustard Chicken with Spring Greens

My veg box seems to have shifted from winter cabbage and purple sprouting broccoli to spring greens, so this recipe from Abel & Cole sounded like a perfect way to add them to a meal.  Another dish with mustard – this time grainy mustard – though it’s softened with the honey and crème fraîche.

Creamy Mustard Chicken with Spring Greens

I reworked the recipe a little – the timing seemed a little short for the chicken and I didn’t want to overcook the greens, so after before adding the greens, I put it in the oven at 200ºC for 10 minutes, then back on the hob, adding the greens and continued from there.  For the thyme, it doesn’t appear to have an amount listed so I used 1 tsp dried thyme.

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Salmon with Lentils and Mustard-Herb Butter

More often than not,  when I cook fish at home, it’s in the oven in a packet, which means a super quick clean-up and no lingering fish odors.  For something a little different, I decided to pan fry it in butter, paired with puy lentils, another recipe from Epicurious.

salmon with puy lentils

The herb butter, with tarragon and chives, added a creamy richness to the dish, while the mustard and lemon juice gives it a bit of zing. Good flavours that go well together.  The pan frying really gives a nice colour to the salmon and wasn’t as smelly as I feared!

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Chicken and Leek Pie

Last week was British Pie Week here in the UK and although I’m a little late to the party, here’s a chicken and leek pie recipe that I tried, compliments of Nigel Slater via BBC Food.  The recipe can be found on here on the BBC website.

One of the first cookbooks I bought when I moved to the UK was Nigel’s Real Food, so I knew this was the right one for me  when I found it.

Chicken and Leek Pie

It’s probably more of a pasty than a traditional pie (what we Americans would call a pot pie) as it’s made with two sheets of puff pastry with the filling in between and then baked on a baking tray rather than in a pie tin. Easy, tasty and a good way to use up the leeks I keep getting in my veg box!

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Winter Squash and Chickpeas with Tahini Dressing

A few months ago, I started getting a weekly veg box from Riverford Organic Farms.  It was like getting a present every Monday morning, but  the pressure of not wasting all of these lovely vegetables was always on my mind.  Eat out tonight?  No! We’ve got cabbage and carrots that won’t eat themselves!

So when they invited me to a dinner where the food was made from that week’s veg box, I thought it sounded like a great idea.  And it was!  The food (all vegetarian) was delicious and one that really stood out was a slaw made with a tahini dressing.  So when I came across this recipe, I knew I had to try it. Not only did it have some of my favourite foods (squash, chickpeas, coriander), but it also had a very yummy sounding tahini dressing.

Winter Squash with Chickpeas

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