Lunch for a summer’s day – prepared by Tony Sargeant

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lunch of baby squid pieces on green salad with wild garlic pesto black olive tapenade, greenolive tapenade and spicy pepper luteniza on toast

Anthony Sargeant prepared this simple lunch of baby squid and octopus pieces on a green leaf salad with four different relishes/ tapenades on toast segments around the plate.

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Supper of flaked Arbroath Smokie baked in a potato dauphinoise with courgette and pakchoi

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supper of arbroath smokies potato dauphinoise with courgette and pakchoi

A delicious recipe from Rick Stein’s excellent book ‘Seafood Lovers’ Guide. For those who don’t know Arbroath Smokies are a delicacy from the East Coast of Scotland. They are small haddock which are traditionally hot-smoked in a kiln over hardwood chips – thus they are already cooked and ready to eat. In this recipe used by Anthony Sargeant the meat has been flaked from the bone and skin and incorporated in layers with potato dauphinoise to be baked in the oven. It is delicious comfort food. Here it is served with a few stir fried courgette and pakchoi pieces.

Prawns with Courgettes served with rice and Pak Choi

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Looks good – tastes wonderful. Below is the recipe for the Prawns and Courgettes. Anthony Sargeant recommends this light stir fry dish but beware of overcooking the prawns – they will turn rubbery and only need a few minutes in the pan at the very end. The Pak Choi was simply chopped across the leaves with garlic and fresh ginger added with a little soya sauce. (A small yoghurt Raita would be nice on the side)

Recipe:

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Squid and chips – simple but delicious

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squid-and-chips

Squid is cheap and readily available. Anthony Sargeant prepared and cooked this squid for supper on Tuesday evening. It helps to turn the squid inside out before cutting the rings so that they remain open when frying also to get the batter to stick it is a good idea to first coat with rice flour before putting in the batter. Lift then out and put the battered rings onto a long skewer ready to slide them off into the hot oil.

Blackberry crumble with apples and cream

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blackberry-crumble-with-pan-fried-caramelised-apples-and-cream

Blackberry crumble with pan fried Cox apple segments caramelised with brown sugar: served for supper last week.  Anthony J Sargeant thought the combination made a delicious dessert dish with the crunch of the crumble topping balancing the softness of the apple.