Food and Drink

Healthy Fish Recipe

Alaska Salmon on Bubble and Squeak with Parsley Sauce

This delicious Alaska Salmon recipe is a tempting way to enjoy nutritious fresh fish and healthy seasonal vegetables in the Autumn.

Enjoy it with your family or serve it as an elegant dinner party meal. It serves four people.

Ingredients for the Fish

4 x 125g fillets of wild Alaska salmon
30g butter
2 tbsp olive oil
900g cold mashed potato
2 spring onions, finely chopped
100g cooked green cabbage, shredded
100g cooked carrots
100g cooked broccoli

Ingredients for the Sauce

30g plain flour
30g butter
400ml milk
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper

Method for the Fish

1. Preheat the grill. Arrange the fillets of Alaska salmon on the grill rack. Using half the butter, place a small knob on top of each fillet. Grill for 5-6 minutes, then turn the grill off.

2. Mix together the potato, spring onions, cabbage, carrots and broccoli. Season, then form into 4 patties.

3. Heat the remaining butter and olive oil in a large non-stick frying pan. Add the patties and cook for 4-5 minutes, turning once.

Method for the Parsley Sauce

1. Put the flour, butter and milk into a saucepan (all together). Heat, stirring constantly with a small whisk, to make a smooth sauce. Stir in the parsley and season to taste.

2. Serve the bubble & squeak patties with the salmon fillets on top, accompanied by the parsley sauce.

Recipe Tip

This is a clever way to use up leftover veg in a very stylish and tasty way.

Cooking time: 11 minutes

Serves 4

For more information and recipes for Alaska Seafood visit www.alaskaforeverwild.com

Hot Drinks for October

Cosy Drinks from Bonne Maman

Keep warm and cosy in the colder weather with these three lovely Cosy Drinks recipes from Bonne Maman.

Choose from Hot Caramel Chocolate, Spiced Hot Chocolate, Hot Hazelnut Drink and Caramel Chai.

Perfect as a soothing bedtime drink or a cheery afternoon beverage, these delicious hot drinks are the ideal way to bring cheer and comfort, and to lift your spirits on a cold and rainy day.

Hot Caramel Chocolate

Ingredients

450ml semi-skimmed milk
4 tbsp Bonne Maman Salted Caramel
100g milk chocolate, roughly chopped
2 tbsp instant malted chocolate milk drink powder (such as Horlicks)
1 tbsp cornflour
Pinch of ground cinnamon

Method

1. Pour the milk and caramel into a saucepan and bring almost to the boil over a medium heat, stirring. Take the pan off the heat, add the chocolate and leave until melted.

2. Meanwhile, mix together the malted milk powder, cornflour and cinnamon

3. Whisk the powder mix into the hot chocolate milk, put the pan back on the heat, bring to boil and whisk until smooth, thick and creamy.

4. Pour into warm mugs or heatproof glasses.

5. Top with a spoonful of cream, some flakes of chocolate and salted caramel.

Spiced Hot Chocolate

Ingredients

1 tbsp cornflour
450ml milk
2 tbsp Bonne Maman Bitter Orange Marmalade
2.5cm piece of fresh ginger, peeled and sliced
10g good quality dark chocolate (70%) roughly chopped

Method

1. Mix the cornflour to a smooth paste with 2 tbsp of the milk. Put all the ingredients into a small saucepan and heat gently, whisking all the time until the chocolate is melted.

2. Bring to boil, whisking and bubble gently for 2-3 minutes until thickened. Strain into two warm mugs.

3. Whip with a milk frother, if you have one, and add some chocolate stars and a dusting of cocoa powder.

Hot Hazelnut Drink

Ingredients

1 tbsp cornflour
450ml milk
3 tbsp Bonne Maman
Hazelnut Praline Caramel

Method

1. Mix the cornflour to a smooth paste with 2 tbsp of the milk. Put all the ingredients into a small saucepan and heat gently, whisking all the time.

2. Bring to boil, whisking, and simmer gently 2-3 minutes until thickened. Pour into two warm mugs. Top with nutmeg or cinnamon.

Caramel Chai

Ingredients

2 chai tea bags
2 tbsp Bonne Maman Salted Caramel
300ml hot frothed milk

Method

1. Make a small pot of chai tea.

2. Spoon the caramel into two mugs. Pour over the chai and stir to melt the caramel.

3. Top with hot frothed milk and add cinnamon sticks to stir.

For more information about Bonne Maman visit www.bonnemaman.co.uk

Isaac Carew Recipe

Harissa Baked Eggs 

This month we have a nutritious egg recipe and video from Isaac Carew, brand ambassador for British Lion Eggs, for his scrumptious Harissa Baked Eggs.

Isaac explains why this recipe is so special, “This is one of my ultimate brunch egg recipes, super quick, super easy, and really  delicious, Harissa Baked Eggs.”

Try this fabulous recipe with easy to follow step-by-step instructions below and watch the video so you can cook along with Isaac and make a delicious meal that your family and friends will enjoy.

Harissa Baked Eggs

Ingredients

4 large British Lion eggs
1 tin of chopped tomatoes
1 garlic clove, crushed
2 tablespoons of Harissa paste
2 slices of sourdough bread, toasted
2 tablespoons of Greek yogurt
Chilli oil
Coriander, chopped

Method 

1. Put a little oil and garlic in a pan and sauté for one minute.

2. Add the harissa paste and tinned tomatoes and cook for five minutes.

3. Make four pockets in the sauce and crack eggs into then cover with a lid.

4. Place in oven at 200°C for 8 – 10 minutes.

5. Serve and garnish with coriander, a spoonful of Greek yogurt and a drizzle of chilli oil.

Serves: 4

Preparation time: 5 minutes

Cooking time: 15  – 20 minutes

Now Watch the Video

Click on arrow to watch

For more British Lion Eggs recipes visit the website at website at British Lion eggs www.eggrecipes.co.uk   

October Family Baking

Tear and Share Brioche

This delicious Tear and Share Brioche is perfect for a family tea or get together with friends. Enjoy with a frothy cappuccino or a pot of traditional tea.

This recipe has been created by Bonne Maman.

Ingredients

7g sachet fast-action dried yeast
25g golden caster sugar
300g strong white-bread flour, plus extra for dusting
Grated rind of 1 large orange or 2 small lemons
1½ tsp sea salt
50ml warm milk
3 large free-range eggs, beaten, plus extra for glazing
225g unsalted butter, cubed and very soft
1 jar Bonne Maman conserve (370g) – choose your favourite!
1 tbsp ground hazelnuts or flaked almonds

Method

1. Mix the yeast, sugar flour, citrus rind and 1 tsp of salt in the bowl of an electric mixer with a dough hook. Make a well in the centre and pour in the milk and eggs.

2. Mix on a slow speed for 2 minutes, then on a medium speed for a further 3-4 minutes, until you have a soft, glossy and elastic dough.

3. Add the softened butter, a little at a time, and continue to mix for a further 4-5 minutes, scraping down the bowl from time to time to ensure that the butter is thoroughly incorporated. The dough will be very soft.

4. Tip the dough into an oiled plastic bowl, cover with oiled clingfilm and chill for 24 hours until it has firmed up.

5. On a lightly floured surface, divide the dough into 18 equal pieces, about 40g each. Working one at a time, roll each piece into a circle with a 10cm diameter. Spoon a teaspoon of conserve into the centre of each one. Bring up the sides and pinch together, then roll into a ball.

6. Piece 6 of the balls in a circle, seam side down, around a small, greased ramekin or ball of foil. Place the remaining 12 ball in an outer circle. Cover with oiled clingfilm an leave to prove for 2 hours until puffy.

7. Heat the oven to 190ºC fan/ 170ºC/ gas mark 5. Once the dough has puffed up, brush with a little egg, sprinkle with the remaining salt and nuts, then bake for about 20 minutes, until golden. Cover with foil and continue cooking for a further 10-15 minutes.

8. Serve warm with your favourite Bonne Maman conserve in the centre of the brioche for dipping.

(Serves 10-12)

Cook’s tips

The cooked brioche can be made ahead and frozen.

To use, wrap the frozen brioche in foil and reheat in a hot oven for about 12-20 minutes.

For more information about Bonne Maman visit www.bonnemaman.co.uk

Vegan-Friendly Recipe

Cumin Potato Cakes from Sopwell House

Fancy trying an Indian inspired potato cake recipe that will be sure to wow your vegetarian or vegan friends? 

You can enjoy this simple vegan-friendly recipe as a pimped up breakfast hash brown or as the perfect dinner-time starter or main.

Gopi Chandran, Executive Head Chef
at Sopwell House

This recipe is filled with flavour using a selection of authentic Indian spices and has been specially created by Sopwell House’s Executive Head Chef, Gopi Chandran.

Cumin Potato Cakes Recipe

Ingredients

• 2 large potatoes, peeled
 4 sprigs spring onion, finely chopped
 150g of tinned chickpeas, drained
 1 tbsp of cumin seeds
1 tsp garam masala
½ bunch of coriander, chopped
1 tbsp of olive oil
1 pinch of salt

Method

1. Preheat the oven to 180°. Boil or steam the potatoes for 10-12 minutes or until cooked. In a large bowl crush the potatoes to your preferred consistency.

2. Add the chickpeas, spring onion, cumin seeds, garam masala, chopped coriander and salt, gently mix together until well combined. Shape into small discs and refrigerate for half an hour.

3. Heat a non-stick pan and add a tablespoon of olive oil. Add the potato cakes and press down gently so they brown evenly; this is best done with a spatula. Flip the potato cakes over and do the same for the other side, until both sides are evenly browned.

4. Brush both sides of the potato cakes with olive oil and place in the oven for 5 minutes to finish cooking. Once cooked, leave to stand for another 5 minutes before serving with tomato salsa, spinach and rice crisps.

Serves 2

If you choose to recreate this recipe at home, Sopwell House would love to know, so be sure to tag them on social media at #SopwellHouseRecipes

About Sopwell House

Sopwell House is a stunning 18th Century Georgian house located in the city of St. Albans deep within the Hertfordshire countryside. Located only 20 minutes from London St. Pancras, the hotel is the idyllic getaway just outside of the hustle and bustle of the capital.

The hotel is the perfect place to dine boasting a 2AA Rosette restaurant, a vibrant Brasserie, an elegant cocktail lounge, and conservatory bar, all of which look out on 12-acres of beautiful gardens.

Sopwell House is based at Cottonmill Lane, St Albans, AL1 2HQ.

For reservations, please call: 01727 864477

Or visit www.sopwellhouse.co.uk

Parmigiano Reggiano Recipe

Red Onion, Thyme and Parmigiano Reggiano Tart Recipe

The beginning of autumn is the perfect time to pull out the jumpers, pack away the picnic blankets and restock the larder with Parmigiano Reggiano. With its artisanal production and unique flavour, this cheese is the perfect addition for hearty and comforting autumnal recipes

Try this flavoursome family recipe featuring Parmigiano Reggiano.

Ingredients

50g Unsalted butter
1kg Red onions, sliced lengthways
Salt and freshly ground pepper to taste
1 pack  Puff pastry, ready rolled
Oil and flour for the baking sheet
1 Egg, beaten with a pinch of salt
1.5g Fresh thyme, leaves only
100g Parmigiano Reggiano

Method

1. Pre-heat the oven to 180°C (fan). Melt the butter in a heavy pan and sauté the onions over a low to medium heat, stirring frequently, until completely softened. Season during and then check the seasoning at the end, as the eventual sweetness of the onions needs enough salt to balance the taste.

2. Whilst the onions are cooking, prepare the pastry base. Oil an approximately 35cm x 25cm baking dish and dust with flour. Unroll the pastry and place on the baking sheet. With a sharp knife, score a 1-2 cm border around the edge of the pastry and prick within the border with a fork. Brush the border with egg. Bake at 180°C (fan) for 20 minutes. When removed it should be golden and puffed up.

3. Increase the oven to 200°C (fan). Spoon the cooked red onions onto the pastry, within the border. The weight of the onions will collapse the pastry, but it will be cooked properly.

4. Cover the onions with the Parmigiano Reggiano then sprinkle the thyme leaves on top. Give the border another egg wash and then return to the oven for 10 minutes. Remove when lightly browned on top.

5. Best served after it’s been out of the oven for 15-30 minutes to allow to cool a little. Cut into four or six pieces and serve with a simple dressed green salad.

Serves 4 – 6

For more information, please visit www.parmigianoreggiano.com  

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