Pan Fried Salmon Steaks with lime and coriander mayo

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One from last April – a super simple Saturday salmon supper that zings with flavour and is beyond tasty!

From Alfredo's With Love

Pan Fried Salmon Steaks with lime and coriander mayo

Last night’s supper was easy and phenomenally tasty. Salmon, lime and coriander were made for each other. My photo does not do it justice and the plate I was going to use had been whisked away before I could snap it – so this one had to do!

I seasoned the salmon steaks with salt and pepper, heated 2 tbsps of olive oil and 15 gms of butter in a frying pan over a medium heat. I cooked them on the skin side for 5/6 minutes and 4 then on the flesh side. You could use skinned salmon steaks – in which case just do 4 minutes per side.

For the sauce mix 110 gm mayo with a small handful of chopped coriander, the zest of a lime and juice of half a lime. Mix well.

I served it simply with steamed broccoli spears and pearl maris piper potatoes in…

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The Legend that is…. the Lemon…

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A recipe from last year perfect for the coming warm Easter days – Double lemon pud – delicious – and fab art from Bonnie Lalley!

From Alfredo's With Love

The Legend that is.... the Lemon...

Bonnie Lalley has sent me this wonderful painting inspired by my lemon pudding recipe which follows. I haven’t made it for a while so now that the lemons in the market are looking so attractive, this will be on the menu again this week! It is perhaps my favourite pudding recipe and shows off this fabulous fruit to perfection. Thank you, Bonnie, for reminding me!

The lemon is to my mind one of the sexiest fruits there is – it just looks so perfect – and it is, almost unquestionably,  the most important fruit in European cookery. As in Bonnie’s painting they cheer up any room even when doing nothing more than simply lounging in a bowl; their fragrance entices and they inspire so many ideas for dishes. The lemon partners so perfectly such foods as chicken and fish as well as making its mark in tempting drinks (citron pressé..

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Tikka Lamb Leg for a Lazy Sunday afternoon…

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Will be eating this again at Easter – a really fab way with lamb!

From Alfredo's With Love

Tikka Lamb Leg for a Lazy Sunday afternoon...

Well…this was one of those days when..despite me thinking it was all going pear shaped..it all turned out absolutely tickety boo! Mid morning shenanigans centring around trying to ferry my 17 year old daughter to a bus stop to go to London for a concert were time-chewingly annoying as she then realised that she had misread the timetable…no bus on a Sunday.and this all occupied steak-like chunks of my time knowing I had folk round for a late late lunch that I had to get into the oven as soon as…anyway, I ended up driving her and her friends to the station..it’s what Dad’s do…but it also put me slightly…understatement being used here big time – behind time…anyway…all I do here is set the scene…I got back in time to throw the tikka marinade together, slam in the lamb, then grab an hour in the sun, shades on, cricket on…

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Cumin roasted and fried squash, potatoes and cannellini beans…

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This is perfect for a warming Saturday supper….

From Alfredo's With Love

Cumin roasted and fried squash, potatoes and cannellini beans...

I reckon this is a dish I could eat a lot of, and on its own. It is a mouthful to say and indeed a mouthful to eat! And a fine mouthful at that.

I had a butternut squash but wanted to experiment rather than just roast it straight. I peeled the beast, cut it into rings then halved the pieces. I then cut about 8 baby new potatoes in half.

I gurzled – new word I just made up (and I like it!) – some olive oil into a roasting tin and scattered over 2 tablespoons of cumin seeds . I popped this into a hot oven – 200c- for about 10 minutes, then added (carefully mind) the squash pieces and the potatoes. I then put the roasting tin back in the oven for around 40 minutes.

I had a loin of pork in the oven roasting satisfyingly…

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Bresaola…make your own!

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Time I was making some more of this! I adore this recipe!!1

From Alfredo's With Love

Bresaola…make your own!

When I first set eyes on this latest painting from the wonderful Bonnie Lalley, I was immediately reminded that I had not made any of my own bresaola for over two years! Not good. The time is ripe for making another – thank you for the prompt, Bonnie! Lemon and beef are such an Italian pairing – they squidge a shot or two of lemon over their carpaccio and their bresaola at will. And basil and lemon are seemingly ever present in any mediterranean kitchen – as essential for summer cooking as a bucket and spade are for a trip to the beach!

Bresaola is an air dried beef, aged traditionally for two to three months. I always use topside – it is possibly the best thing for this cut I reckon. You could use silverside too if you cannot get hold of a piece of topside.

The word…

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Seared Scallop Spring Delight

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Fabulous supper for this coming week!

From Alfredo's With Love

Seared Scallop Spring Delight

Radishes, as you may recall if you read my blog last June, are one of my very favourite salad veg. It is a relation of the turnip, and not surprisingly given its mild pepperiness – horseradish. It has been used since prehistoric times over a huge swathe of the Old World from Western Europe to China and Japan. There was a rumour reported by the Greek writer, Herodotus, that the slaves who built the pyramids ate them whilst they worked. He actually mentions an inscription on the Great Pyramid itself to that effect – sadly it has long since been worn away. Like the thought though of them having pocketfuls – did they have pockets? – of radishes whilst they shovelled sand and shifted rocks. Pliny in the 1st century mentions radishes up to 3kg in size (clearly not cut out for salads!) in his writing and there are records…

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Poor man’s pots with lemon & thyme pork chops…

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This is a post from a year ago but this dish is perfect to blow away the winter blues

From Alfredo's With Love

Poor man's pots with lemon & thyme pork chops...

This is a take on the famous Spanish dish of patatas a lo pobre – it is wondrous in its simplicity yet divine in its complexity of flavours. There is little like it – I could easily eat it on its own – or it could just as easily accompany anything from lamb to fish. I ate it in Menorca last August snuggling up to a snow white slice of monkfish and it was delectable – I swear I can still taste it when I close my eyes. That version was with green peppers. This one is based on Nigel Slater’s version from ‘Eat’.

For 4

750 kg baby new potatoes – scrubbed and halved
Olive oil
A red chilli, deseeded and finely chopped
2 red peppers – deseeded and cut into thin strips
Large red onion sliced thinly
A clove of garlic finely chopped
Pinch of smoked paprika
Large…

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Pasta Broccoli…seriously good for you!

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A quick supper idea for tonight for you- or for the coming week – healthy, simple and tasty – from Sept.2013

From Alfredo's With Love

Pasta Broccoli...

The photo does not really do this dish justice – if you have never tried this combo before – you must. I had something like this in a restaurant over the summer – and I think this is roughly how they did it – but anyway – I like it like this!  It is simple, healthy and delicious.

I was never a fan of this particular greenery but since reading an article on men’s health last year we are now best buddies! This following article is from research into broccoli and the advantages for men in particular – though it is, no doubt, great for ladies too! It caught my eye because I had a creaky joint – not that type! – it was actually my hip! – and, yes, this stuff is good for joints – so, if you can get through the article the recipe follows – but…

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Christmas Carpaccio!

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One from last year that always hits the spot…

From Alfredo's With Love

Christmas Carpaccio!

Which is just the same as at any other time of the year! But it got our Christmas day lunch under way with a gentle zing of flavours and textures. Carpaccio was an invention of the guy who owned Harry’s Bar in Venice and originally allegedly made for a visiting countess who had been advised by her doctors to eat only raw meat. Lucky for us! There happened to be an exhibition on at that time in the 50s in Venice for the great painter Carpaccio – who had a penchant for the colours red and white – appropriate for the dish (and for my current blog look too!) .

So that was who it was named after.

Traditionally made from fresh sirloin sliced very thin and scattered, as here, with lemon juice, olive oil and shavings of good parmesan, it is just so delicious, and light too, as an…

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Duck à l’epoisses

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Been very busy recently and will be back on here very soon…in the meantime, one of my daughter’s favourites…perfect for early Autumn…you can replace the asparagus with fennel, roasted butternut squash or leeks.

From Alfredo's With Love

Duck à l'epoisses

Last night’s supper – I have to say – and I know perhaps I shouldn’t – was… magnificent. I love my food – but like all cooks I can be quite overly critical at times – but last night – everything tasted spot on and turned out just as I had imagined – just how I wished.

I wanted to mix a few of my favourite flavours from other dishes and see how they worked.

I had two wonderful duck breasts – plenty for this dish for 4. I scored them 4 or 5 times on the diagonal and rubbed the skin with sea salt and black pepper.

Next into my lightly oiled griddle pan on a hot heat for 2 minutes then down to a medium heat for 4 more minutes.

IMG_5033

Then I flipped them gently over for 30 seconds before popping them in a preheated oven at 200c…

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