Chicken Livers with Bacon in Red Wine

Chicken Livers with Bacon in Red Wine

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

 

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.

Coat the chicken livers in the plain flour and put them in with the bacon and cook for a further 5 minutes.

Add the wine and stir so that you get a thick paste coating the livers then add the chicken stock and stir well.

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.

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.

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Baked Rainbow Trout with Roasted Red Peppers

Baked Rainbow Trout with Roasted Red Peppers

400 Gm - Potatoes (1 cm slices)

200 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.

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.

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.

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

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

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Steak Au Pouvre

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.

 

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.

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.

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.

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Salmon Cakes with Tomato Coulis

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.

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

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

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.

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

Gently 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.

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.

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

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Sea Bass, How to Prepare For Pan Frying

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.

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

Removing the fins

Using a pair of kitchen scissors cut away the dorsal, pelvic and tail fins.

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.

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.

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.

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

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.

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.

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

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

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