Salmon with Minty Salsa

Preparation time 10 minutes
Cooking time 15 minutes
Calories per portion 596 Kcal
Fat per portion 45g
of which saturated 10g
Serves 2

Salmon fillets 2 (approximately 150g (5oz) each), skinned
Lime ½ , grated zest and juice
Butter 15g (½ oz)
Salt and freshly ground black pepper
Cooked rice to serve, optional

For the salsa
Olive oil 2 tbsp
Lime ½ , grated zest and juice
Papaya ½ –1 small, peeled, deseeded and chopped
Avocado 1, stoned, peeled and chopped
Chopped mint 2 tbsp

1 Preheat the oven to 200°C/400°F/Gas 6. To prepare the salmon, brush the lime juice over the fish. Place a knob of butter on each fillet and scatter with the lime zest and season with salt and pepper.

2 Place the fish on a buttered baking sheet and bake in the centre of the oven for 12–15 minutes, or until it is just starting to turn golden in colour.

3 To make the salsa, tip the olive oil, lime zest and juice into a bowl and add the papaya, avocado and mint. Mix well. Season to taste.

4 Serve the fish on a bed of rice. with the salsa spooned on to the plate.

Cook’s tip
If the papaya is large, then only use half of it. Keep the other half wrapped in a plastic bag in the fridge for up to 2 days.

Shopper’s tip
Make sure the avocado and papaya are ripe to get the best flavours. Buy the fruits a few days early and allow them to ripen.

This scrummy summery recipe is taken from Clever Cooking for One or Two.

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Win A Dairy Diary Address Book

And now for a little treat……win a Dairy Diary address book.

We have ten up for grabs, so just enter your details at before Monday 26th April and you could win! Easy!

Happy St George’s Day

Hi all, a very quick blog this week as I am holidaying in the Cotswolds.

Let’s hope Nick survives alone in the office all week!

Not only will we be celebrating being on holiday but of course we can celebrate St George’s Day on Friday.

Regardless of what you think about St George, the myths and legends, it’s the perfect excuse to celebrate fantastic English food. In our cosy cottage we will be indulging in this fabulous traditional roast beef dinner from Around Britain Dairy Cookbook. Always a winner with all the family!

Saint George’s Day Roast Beef

To early Christians, the legendary slaying of a dragon by Saint George symbolised Christ’s triumph over evil. But it was not until the mid 14th century that Saint George was made patron saint of England, reputedly by Edward III when he founded the Order of the Garter in St George’s name.

Roast beefPreparation time: 30 minutes
Cooking time: approximately 2 hours
Serves 6

Fore-rib of beef, approximately 2kg (4lb 8oz)
Olive oil 1 tbsp
Salt and freshly ground black pepper

For the Yorkshire pudding:
Plain flour 110g (4oz)
Egg 1 large
Milk, full cream 300ml (1/2 pint)

For the hot horseradish sauce:
Butter 15g (1/2oz)
Plain flour 15g (1/2 oz)
Milk, full cream 300ml (1/2pint)
Hot horseradish, freshly grated (2-3 tsp)
Soured cream 3 tbsp

1 Preheat the oven to240degC/475deg.F/Gas 9. Wipe the beef well with kitchen paper, and then smear it all over with the olive oil. Sprinkle the fat liberally with salt.

2 Place the beef in a roasting tin, standing it upright, and cook for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4 and continue cooking for 1 hour, basting frequently – this cooks the beef to medium-rare. For meat that is more well done, continue cooking until done to your liking – testing every 10-15 minutes.

3 While the beef is cooking, prepare the batter for the Yorkshire pudding. Sift the flour and a good pinch of salt into a mixing bowl and make a well in the centre. Break the egg into the centre of the flour, and then gradually start to whisk it into the flour –preferably with a hand-held electric whisk. As the mixture starts to thicken, gradually add the milk – whisking well until all the milk is incorporated and the batter is smooth. Cover and leave to stand.

4 Meanwhile, make the horseradish sauce. Melt the butter in a small saucepan, stir in the flour, add the milk and bring to the boil – stirring continuously until the sauce thickens. Stir in the grated horseradish, season well with salt and stir in the cream. Cover the surface of the sauce closely with cling film, cover the pan with a lid and keep warm.

5 When the beef is done to your liking, carefully remove it from the roasting tin onto a serving plate. Loosely cover with foil and leave to stand until ready to carve. Increase the oven temperature to 220degC/425degF/Gas 7.

6 Skim 3 tablespoons of the fat from the roasting tin into a 19cm (71/2in) round, ovenproof glass or metal pie plate, and heat in the oven until sizzling hot. Stir the batter, carefully pour it into the pie plate and cook for 30-40 minutes, until the pudding is very well risen, golden brown, and crispy.

7 To make the gravy, skim all but approximately 2 – 3 tablespoons of the fat from the roasting tin into a small bowl and use for roasting potatoes. Stir flour into the fat remaining in the tin, and add the beef stock.

8 Place the roasting tin over a moderate heat and bring to the boil stirring continuously, and scraping the browned residue from the bottom of the tin. Simmer for 5 minutes, season well with salt and pepper and then strain into a warmed gravy boat.

8 While the gravy is simmering, reheat the horseradish sauce and pour it into a serving jug or bowl.

Recipe taken from Around Britain Dairy Cookbook.

Foodie chuckles

There has been many a food-related chuckle this week. I am loving Jamie Oliver’s adverts for his new Channel Four TV show, Jamie Does, they are gloriously Fast Showesque.

Let’s hope the actual program is as amusing and tempts us with some delicious regional delicacies from around the world – I’m afraid his American Road Trip, though entertaining, did little to inspire the cook in me.

I also read this little anecdote in my Graze box this week. To propose to a woman in ancient Greece, a young man would simply have to throw her an apple. If she caught it, he knew she had accepted his offer.

Well thank goodness I wasn’t born in ancient Grecian times! I would have remained a life-long spinster, such are my catching skills. I must admit, I am much more impressed by a proposal on a gondola in Venice – just call me fussy!

This week, our Year Round Dairy Cookbook has been reduced to less than half price. It’s a staggering £2.99 for gorgeous seasonal inspiration. Here’s my favourite recipe from the spring section, Lemon Chicken with Potato Wedges, an easy and healthy dinner – good enough to cook for friends.

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Lemon chicken with potato wedges

This recipe is a good alternative to roast chicken, especially if you have visitors, as it looks great and is easy to double up on ingredients for more people.

Lemon chicken with potato wedges

Preparation time 10 minutes
Cooking time 50 minutes
Serves 4

426 Kcal per portion
20.5g Fat per portion of which
6.9g is saturated

Potatoes, 4 medium (about 800g) peeled and cut into wedges
Olive oil, 3 tbsp
Lemons, 2, 1 cut into 6 wedges and the other into 8 thin slices
Garlic 4 cloves, unpeeled
Thyme or oregano sprigs, handful
Chicken breasts 4, skin left on
Salt and freshly ground black pepper
Nutmeg, freshly grated
Parma ham, 4 slices
Chicken stock 150ml (¼ pint)
Crème fraiche 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Put a large baking tray in the oven to heat up. Add the potato wedges to a pan of boiling salted water and simmer for 5 minutes. Drain the potatoes well, dry for a few seconds in the pan.

2 Put 2 tablespoons of oil on the hot baking sheet, add the potatoes and toss in the oil. Gently squeeze each lemon wedge over the potatoes and add them the baking tray, along with the garlic cloves and herb sprigs. Roast near the bottom of the oven for about 50 minutes, turning them after about 25 minutes and then once again to crisp and brown all over.

3 Meanwhile, put the chicken breasts in a roasting tin, rub the skin with the lemon ends then season well with salt, pepper and nutmeg. Arrange a slice of ham on each piece of meat, ruching it to look attractive, then put 2 lemon slices on top. Drizzle with 1 tablespoon of oil. Put the chicken above the potato wedges in the oven and cook for 20 minutes, then pour the stock into the tin and cook another 20 minutes.

4 Transfer the chicken to a hot platter. Pour the roasting tin juices into a small pan, bring to the boil and reduce to about 90ml (3fl oz) then whisk in the crème fraiche to make a thin creamy sauce. Spoon some sauce onto 4 hot dinner plates and place a chicken breast on top. Serve with the lemon flavoured chips, garlic cloves  and some green vegetables.

Cook’s tips
If you want less fat in this recipe, take the skin off the chicken and  don’t add the crème fraiche to the sauce – it still takes good.

The recipe works well with chicken leg portions too – cook them for 50 minutes.

Recipe taken from Year Round Dairy Cookbook. Available for just £2.99!

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