A RECIPE COLLECTION BY OUR FAVOURITE FOODIE BLOGGERS

A RECIPE COLLECTION BY OUR FAVOURITE FOODIE BLOGGERS

INTRODUCTION We ve reeled in these amazing fish recipes from our Fish Tribe foodie bloggers. There s a variety of dishes, including scrumptious Chilli and Garlic Mussels, saucy Smoked Haddock and Tuna Steak au Poivre. If you re one of our Fish Tribe and looking to get the perfect plaice every time, we d recommend using our Dual Fuel Cuisinemaster cooker; perfect to beautifully blanch, baste and fry your fillets. With multiple hob burners, you ll be totally on top of your tuna steaks, while at the same time you can be perfecting your prawns and cooking mackerel a la mauniére. A Leisure range cooker takes the heat off in the kitchen, and allows you to create the perfect Fish Tribe Feast. Enjoy the catch of the day with the Leisure Fish Tribe Cookbook.

THE RE CIPES THE CHEFS Chloe PAGE 6 PAGE 8 PAGE 10 NINEGRANDSTUDENT.CO.UK Jamie s Fish Pie, My Way Kedgeree Tuna Steak au Poivre Debbie NOMADSEEKSHOME.CO.UK Catherine NINEGRANDSTUDENT.CO.UK NOMADSEEKSHOME.CO.UK NUTRITIOUSDELICIOUSNESS.COM SUGGESTIVEDIGESTIVE.COM PAGE 12 Chilli & Garlic Mussels with Spaghetti PAGE 14 Smoked Haddock with Parsley & Caper Sauce PAGE 16 Pasta de Señorita Sophie SOPHIELOVESFOOD.COM Nutritious Deliciousness NUTRITIOUSDELICIOUSNESS.COM SUGGESTIVEDIGESTIVE.COM SOPHIELOVESFOOD.COM THEYCALLEDITTHEDIAMONDBLOG Flick THEYCALLEDITTHEDIAMONDBLOG

JAMIE S FISH PIE, MY WAY Chloe at www.ninegrandstudent.co.uk I ve taken this oozy, creamy, cheesy comfort food and given it my own twist. I ve bulked it out with veg, cut down on the cheese, and made it that bit healthier. In all honesty my version isn t better, but it s definitely yummy and far better on the hips! The only thing I would say is ignore Jamie s mash topping recipe I found it far too dry. You want the mash relatively wet so it gives the sauce some liquid. SERVES ONE P R A W N S INGREDIENTS (SERVES 1) 1 frozen white fish fillet, defrosted (mine is basa, Sainsbury s value, and very nice it is too!) 1 small handful of cooked prawns 1-2 cubes of frozen spinach 1 stick of celery, finely chopped 1 carrot, finely chopped ½ red chilli, finely chopped (taste it first my half was extremely fiery!) Juice and zest of one lemon 1 tbsp of olive oil 1 tbsp of finely grated parmesan (and more to top, if you want) A serving of mash This is really easy! Once all the veg is finely chopped, slice the fish into chunks and toss it all together in a pie dish. Drizzle over the parmesan, lemon juice, lemon zest, olive oil, and toss again you want to really combine everything. Season with pepper and salt. Top the veg and fish mix with mash and extra cheese, if desired. Bake it at 180 C for 30-40 minutes, until cooked through and golden. Serve with plenty of green vegetables. To me, this is the perfect Saturday night supper easy to eat on your lap, hearty, comforting, but still healthy. As Jamie would say; perfection! 6 7

KEDGEREE Diane at www. nomadseekshome.co.uk For those who haven t heard of Kedgeree, it s basically a curried rice dish with a seafood twist. It can be eaten for breakfast or dinner, hot or cold. It s very flexible and very delicious. My mum used to make it and I was thrilled to see a healthier version of it in Slimming World s latest magazine. I ve already cooked it twice, and me and my boyfriend have gobbled the entire thing up both times. HADDOCK INGREDIENTS (SERVES 4) 400g boneless, undyed smoked haddock fillets Frylight 1 onion, finely chopped 2 courgettes, halved lengthways and sliced 300g easy-cook long grain rice 1 tsp hot curry powder ¼ tsp turmeric 4 large eggs 200g cherry tomatoes, halved A bunch of spring onions, finely sliced A handful of fresh coriander, roughly chopped (reserving a few whole leaves to garnish) Salt & pepper Pour 750ml water into a shallow pan and add the haddock, skin-side up. Bring it to a simmer and poach for 8-10 minutes or until the fish is just cooked and flakes easily. Transfer it to a plate using a slotted spoon and reserve the cooking water. Place a large frying pan (I use a wok it makes things easier later) sprayed with Frylight over a medium heat. Add the onion and courgettes, and stir-fry for 6-8 minutes until soft and golden. Next, add the dry rice, sprinkle the curry powder and turmeric, then cook for 30 seconds, stirring well. Pour over the reserved water, bring it to a simmer and cook for 8-10 minutes, stirring occasionally, until the rice is just tender and all the liquid has been absorbed. I use a lot more curry powder and turmeric than the recipe states. Meanwhile, hard boil the eggs for 9 minutes, then drain and put them on the side to cool. Don t try and peel them straight away. That hurts. Strip off and discard the haddock skin and break the fish into large chunks. No cheekily eating any of the chunks I m looking at you! Place a large frying pan sprayed with Frylight over a medium heat. Add the flaked fish, cherry tomatoes and spring onions, and stir fry for 2 minutes. Then stir it into the rice mixture with the coriander, season and toss well. Next, peel and quarter the eggs. Scatter them over the rice with the reserved coriander leaves and serve. 8 9

TUNA STEAK AU POIVRE Guest post Mr ND at www.nutritiousdeliciousness.com Tuna Steak au Poivre is a successful variation on one of the tastiest and simplest dishes ever to come out of classical French cuisine. You can follow any of the numerous recipes available; just replace the traditional beef steak with tuna. key ingredient: TUNA TUNA Coarsely crush the peppercorns, preferably Add the double cream to the pan and stir with a pestle and mortar. quickly until it is gently bubbling. Rinse the tuna steaks in cold water, remove any excess moisture with a piece of kitchen towel, then coat both sides evenly with the crushed peppercorns. Pour the sauce over the tuna steaks and serve immediately. Delicious! INGREDIENTS (SERVES 2) 2 tuna steaks 1-2 tbsp of black peppercorns 30g unsalted butter 1-2 tbsp olive oil 200 ml double cream 30-60ml brandy Heat the olive oil and butter in a heavy based frying pan over a fairly high heat. Just as the butter is starting to turn a light brown colour, reduce the heat and place the peppered steaks in the pan. Cook for about 2 minutes on each side. Carefully pour in the brandy and flambé. When the flames have subsided, remove the tuna steaks carefully from the pan and place them into a serving dish. Keep them somewhere warm.

CHILLI & GARLIC MUSSELS WITH SPAGHETTI Catherine at www.suggestivedigestive.com This is just about the easiest meal ever. It s also a great way to use up tomatoes that might otherwise get tossed out for being too soft. The recipe serves two, or one if you re a greedy guts like me. Just scale it all up/down for the right numbers. MUSSELS INGREDIENTS (SERVES 2) 30 mussels (I got the air-packed microwave ones, but fresh are better) 1 medium white onion 1 clove of garlic 1 anchovy fillet (optional, but very much recommended) 250g ripe cherry tomatoes A few basil leaves ½ teaspoon chilli flakes (more if you like it spicy) 16 black olives Spaghetti Bring the spaghetti to the boil. Finely chop the onion and garlic and fry on a low heat in a glug of oil. They should become soft, but not brown if you can manage it. Add in the anchovy fillet, chopped. Cook for a few minutes the anchovy will start to dissolve. Cut all of the tomatoes in half and squeeze their juice into the pan, then add the shells to the pan too. Cook for about 5 minutes until the oil/ tomato/anchovy combo makes a sauce. Add a bit more oil if it s looking dry. Throw in the chilli and basil then season with salt and pepper if you want (I don t). Empty the mussels into the pan and stir them around. (If you re using microwave ones, don t cook them first!) Cover them with a lid and cook for 3 minutes. Uncover and remove any mussels which haven t opened. Keep the pan off the heat until the pasta is done, then drain the pasta, saving a little bit of the water. Pour the mussels and sauce into the pasta, add olives and toss evenly. Heat with a lid on for another minute or two, until everything is hot, and serve with basil garnish and bread with oil and balsamic vinegar. 12 13

SMOKED HADDOCK WITH PARSLEY & CAPER SAUCE Sophie at www.sophielovesfood.com HADDOCK My favourite type of midweek dinners are anything free of fuss and ideally made in as few pans as possible, to save washing up. This recipe for poached smoked haddock and steamed veggies can be made in less than 30 minutes, including a homemade sauce! In this recipe, poaching the fish in milk is a great way to make it tender and flaky. The sauce gives a fresh and salty balance, and the veg can be steamed in one pan. INGREDIENTS (SERVES 2) 300ml milk 2 smoked haddock fillet 4 tbsp cornflour 1 tbsp capers 2 tbsp fresh parsley, finely chopped Salt and ground black pepper 250g new potatoes, steamed 2 carrots, finely shredded Bring a pan of water to the boil and add new potatoes and a pinch of salt. Simmer them for around 10 minutes, until tender. In a large pan, add the haddock fillets and milk (add parsley stalks if you have some). Bring it to the boil, cover and leave to gently simmer for 3-5 minutes. Take the pan off the heat but leave the fish in the pan to continue to steam for another 5 minutes, after which the fish will flake when a fork is pressed into it. Place the fish on warm plates and set them aside. Set a colander on top of the potatoes and add the carrots to steam for 2-3 minutes, whilst making the sauce. Mix the cornflour with 2 tablespoons of water. In a small pan, bring the milk from the fish to the boil and add the cornflour mix. Stir continuously until the sauce thickens. Stir in the capers, most of the parsley, and season. Spoon the sauce over the fish or around the plate. Serve with carrots, potatoes and a sprinkle of leftover parsley. 14 15

PASTA DE SEÑORITA Flick at www.theycalleditthediamondblog.com INGREDIENTS (SERVES 2) 200g whole wheat pasta This is one of our go-to dishes and you wouldn t believe such a quick and easy dish could pack so much flavour. But, with garlic and chilli, tomato and bacon, and sherry and paprika, it s a Spanish fiesta of flavour! 160g king prawns 2 slices of smoked bacon 1½ glugs sherry 2½ tbsp parsley ¼ tsp smoked paprika 2 large vine tomatoes 2 cloves garlic 1 red chilli 2 tbsp single cream Squeeze of lemon Olive oil Salt Cut the bacon into strips and fry them in a pan without any oil until they re crispy, then remove them from the pan. Heat a pan of water, adding salt to aid boiling and a splash of olive oil. Once the water is boiling, add the pasta, cook for the desired amount of time and then drain. I used whole wheat pasta because I like the nutty flavour it gives this dish. Cut the tomatoes into eighths and fry them in a little bit of olive oil until the skin starts to pucker. Peel and dice the garlic and chilli and add and a half of sherry (I use cream sherry as it gives the dish a more rounded flavour). Turn the heat down to a simmer and add the prawns (if they re not deveined you may want to do this first). Cook the prawns for about 30 seconds on each side or until they re pink. Add the cooked bacon, paprika, lemon and half the parsley and stir it all in. Take the sauce off the heat and add the cream and cooked pasta. Stir and scatter with the remaining parsley before serving. Then devour! them to the pan. Cook for 1 minute until the garlic is fragrant and then add a good glug PASTA 16 17

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