25 June 2017

How to Make the Most of a Bargain Salmon

I had salmon for dinner last night and then again for lunch today – I eat a lot of salmon. Every time Tesco has whole fish at half price price (so about £16 depending on the size) I buy one and eat it all myself – my real man, of course, not liking it.

So, I thought I’d go on a bit about salmon and some of the great ways to eat it.

When I first took to buying whole salmon, I didn’t have the shop scale and fillet it for me because I know how to do it. After a while I realised my silliness – it saves quite a lot of work and mess if they do it for you and they still let you take home the head and bones.

lots of salmon recipes

I always put the skeleton and head in a large pot with just enough cold water to cover it. Bring it to the boil, turn down the heat, cover and simmer for about 5 mins till the flesh is translucent. Drain (there is not much point in keeping the “stock” it won’t have assumed much flavour in that short time) and set aside till cool enough to handle. Then, using your fingers, remove every useful bit of salmon you can from the wreckage. 

make the most of fish bones
See later in this post for some ideas for these scraps.

When I portion the salmon fillets I usually get about 12 x 170g/6oz fillets, I have, however, a small (but perfectly formed!) appetite so I often have a little salmon leftover after dinner. Adding this to the scraps removed from the bones I generally get 18 or 20 meals out my salmon so it’s quite a bargain.

how long to cook fish

Some Easy & Delicious Ways to Cook Salmon Fillets

Roasted Salmon with Asparagus & New Potatoes

This is what I ate last night, I have been having this a lot recently, it is so summery and we do have a sack of new potatoes to eat up! (Another salmon recipe here too!) 

Per person …

4 or 5 new potatoes – skin still on
1 x 170g/6 oz salmon fillet
1 tablespoon olive oil
salt and pepper
a handful of frozen peas
6 asparagus spears, halves – woody ends discarded
generous knob of butter
½ lemon

~ Preheat oven to 200°C/400°F/180ºC fan/gas 6.
~ Wash and prepare enough new potatoes for one.
~ Cover potatoes in cold water, add a little salt, bring to the boil, turn the heat down to a simmer, cover the pan and cook till tender - about 20-25 minutes.
~ When the potatoes are almost done coat the salmon piece(s) with a little oil and season.
~ Place in an oven proof pan and roast in the oven for 10 minutes or until the fish flakes easily.
~ Now cook the peas and asparagus – just put together in a small pan, cover with boiling water, put on the lid, turn down the heat and simmer 5 minutes.
~ When the potatoes and the vegetables are cooked drain and leave warm in their pans till needed.
~ When the fish is cooked remove from the pan and set in a warm place lightly covered with foil.
~ Add a generous knob of butter to the warm pan, turn the potatoes and vegetables in the butter.
~ Return the salmon to the pan and turn gently together with everything else.
~ Add a good sprinkle of lemon juice.
~ Serve.
~ Drizzle with mayonnaise.

Salmon & Leek Gratin

seafood gratin

Per person …

170g salmon fillet
1 small leek – cleaned and thinly sliced
15g butter
1 tablespoon of dry white wine or stock
90g double cream
a girly handful of breadcrumbs

~ Melt the butter in a small pan and stir in the leeks to coat thoroughly.
~ Turn down the heat and press something suitable (ie. a butter wrapper, greaseproof paper of piece of foil) directly onto the surface of the leeks. Cover the pan.
~ Cook gently for 10-15 minutes keeping an eye on things and giving the occasional stir till very tender.
~ Place the piece of salmon on top of the leeks and cook for another 6-8 minutes till the fish flakes easy with the simple application of a fork.
~ Set the fish aside, and crumble the vegetable Oxo or similar into the leeks.
~ Add the wine or water and stir to dissolve the stock cube.
~ Add the cream, bring to a boil and cook a minute or two.
~ Taste and season.
~ Remove from the heat, flake the salmon and fold into the creamy goo.
~ Turn into a heatproof dish, sprinkle with the crumbs, dot with butter and finish under a hot grill.

Marmalade Glazed Salmon

Simply glaze salmon by brushing a little marmalade (almost any will do!) over the fish for the last few minutes of baking or grilling. I like a good sprinkle of freshly ground black pepper on mine.
salmon glazed with marmalade

Salmon with Hollandaise Sauce

Cook your salmon as you wish; roast, fry, poach, etc and serve with Hollandaise Sauce which is a perfect complement to most seafood.

poached salmon

Salmon Poached in Ginger & Lemon Tea

This is something I made when reviewing some fruit and herb teas – it was a peculiar idea but worked so well I have made it several times since. 

And here are some ideas for the …

Salmon Trimmings & Leftovers

Salmon & Boursin Pâté – ish Stuff

This was today’s lunch, it is delicious, rather strange and a bit of a cheat. Call me Delia if you wish!

Put the leftover pies of salmon into bowl together with an equal-ish quantity of herb and garlic Boursin. Add a generous squirt of roasted garlic mayonnaise (I always keep M & S roasted garlic mayo in stock because my real man doesn’t like the smell of garlic so I don’t often roast my own) and a teaspoon or two of sweet chilli sauce. Mix and stir and crush to amalgamate. Eat with toast and a glass of white wine.

quick salmon and Boursin pate

Lemony Salmon Salad

See here for Six Sexy Salads for Summer including this salmon salad.

salmon and lemon salad

Tagliatelle with Salmon Alfredo

Gently warm the salmon leftovers in this lovely Alfredo Sauce and maybe add a touch of lemon and some black pepper.

Alternatively toss with pasta in garlic butter with lemon and herbs. Top with pangrattato for a lovely, quick, easy, cheap, crunchy finish

Seafood Chowder

Use salmon scraps in this gorgeous seafood chowder recipe.

salmon chowder

Salmon, Chilli & Sweet Potato Cakes

Or other fishcakes, of course, but these are good.

100g cooked salmon 
1 sweet potato – approx. 200g
sweet chilli sauce to taste – about 2 tsp

~ Peel and dice the sweet potato, cover with cold water, add the salt, bring to a boil, turn down the heat, cover and simmer for about 15 minutes till tender.
~ Drain and cool to room temperature.
~ Break up the salmon, add to the sweet potato together with Sweet Chilli Sauce, if using, and munge the lot together.
~ Taste and season, form into cakes, coat in seasoned flour and shallow fry till hot and crisp and golden on both sides.

Also, of course, salads, sandwiches etc.

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5 June 2017

How to Make the Most of New Potatoes

Cornish Earlies
My real man and I buy a sack of potatoes every few months and, keeping them happy in the cool and dark, we easily get them all eaten before they go off.

This week we needed a new sack but were tempted by 12kg sack Cornish New Potatoes instead of our normal 25kg of our favourites, Wilja.  Of course, new potatoes are not such good keepers as old potatoes but, luckily, they are quite muddy which will protect them from deterioration. 

We are, however, going to have to eat even more potatoes that we usually do to get through them.  Not a problem!

Ideas for boiled new potatoes

Firstly – how to prepare and boil new potatoes …

~   There is no need to peel new potatoes; their skins are tender, tasty and nutritious. You must, of course, wash off all the dirt before cooking.
~   Tiny potatoes can be cooked whole, large ones should be cut to a similar size so that they all cook at once.
~   Put the clean potatoes into a pan of lightly salted cold water, enough to cover the potatoes. Maybe add a sprig or two of fresh mint if you have such a thing – makes them taste even more summery!
~   Bring to a boil over high heat, turn the heat right down, cover the pan and simmer till tender. Whole, tiny baby potatoes will take about 10 minutes, larger potatoes or pieces of potato a little longer. Check for doneness with a small sharp knife, if they feel tender they are ready, if not carry on cooking.
~   Strain, allow to steam dry a few minutes then do with them what you will, such as ...
~   Add a knob of butter (perhaps a delicious flavoured butter – lots of ideas here) and serve alongside lovely summery dishes. 
~   Toss freshly cooked new potatoes in melted brown butter with maybe some fresh herbs - read here about how to make delicious brown butter and lots of ideas for using it including  Laphroaig & Brown Butter Ice Cream! 

how to make potato salads

~   New potatoes are perfect for making potato salad – if this is your intention do dress the potatoes with mayonnaise or dressing whilst they are still warm; they will absorb some of the dressing and become even more delicious.  Here’s further details plus lots of potato salad recipes and ideas. 

Crispy Crushed New Potatoes ~ a slight recipe!

roast new potatoes
~   Preheat the oven to 200°C/400°F/180ºC fan/gas 6.
~   Once the potatoes are cooked and drained arrange them in a single layer in a baking dish.
~   Using a potato masher crush each potato so that it has a broken skin and ragged top.
~   Drizzle with melted butter, brown butter or olive oil, sprinkle with herbs, spices or what have you and bake till golden and crisp.

Ideas for new potatoes, other than boiling them …

New Potato & Spring Onion Pizza

Before we start, here is an easy and flexible pizza dough recipe  which is enough for two pizzas but you can, of course, use a bought in pizza bases.

potato pizza
2 bunches spring onions
2 tablespoons olive oil
500g well washed new potatoes
freshly ground black pepper - optional
150g (or to taste) strong cheddar cheese, grated

~   Coarsely chop the spring onions and cooking them in the olive oil in accordance with my instructions for the best way to cook onions.
~   When the onions are tender thinly slice the potatoes and stir into the onions together with a fair bit of black pepper, to taste.
~   Spread the oniony potatoes over the pizza bases and manually arrange attractively.
~   Sprinkle with grated Cheddar and bake till the potato is tender and the pizza is crisp, golden and fragrant.

salmon and potato gratin

Potato and Hot Smoked Salmon Gratin

This is so lovely - here's the recipe. 

New Potato, Caramelised Onion & Cheddar Omelette

This has long been a favourite of mine and here’s a photo of one I ate yesterday. Use lovely strong, punchy cheddar cheese for this.

Per omelette

1 small red onion
½ tablespoon olive oil
1 medium new potato
2 eggs (or 3 if you are a greedy bugger)
salt and pepper
a knob of butter
60g mature cheddar cheese

~   Prepare and cook the onion my favourite way!
~   When utterly tender thinly slice the potato and stir into the onions. Add a tablespoon of water, cover the pan and cook till the potatoes are tender (you may need to add a little more water if they start to stick to the pan).
~   Grate the cheese.
~   When the potatoes are tender make the omelette in accordance with my omelette making instructions here.
~    Add the potatoes and onions when the omelette is just moist on top and sprinkle with the cheese.
~    Fold in half and serve immediately.

onion and potato omlet recipe
P.S.  Sorry I've not written for a while - computer problems but its OK now (fingers crossed!)

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15 May 2017

Travelling with my Sourdough

I don’t know if anyone noticed but I haven’t written a blog post for about 2 months, my apologies. I have several varied reasons amongst which are ...

~   I have been a bit of slacker, 
~   Taking long walks in bluebell woods,

Cornish bluebells

~   My favourite reason – we have been travelling around visiting friends and family for a few weeks. It was so good to catch up with everyone but particularly exciting to meet my new great niece Amelia - she's lovely, incidentally!

Actually, all my nieces are lovely but Amelia is the first child of the next generation in our family and we are all delighted.

Have Sourdough will Travel

As we were away for a few weeks I took my sourdough starter with me, keeping it in a cool box on the road, taking up room in everyone’s fridges, feeding it and sharing out a bit here and there. I brought it home in perfect health (whilst the stuff I had left in the fridge to see how it got on had, sadly, not survived and had made a helluva pong!).

I have been making sourdough bread ever since my friend Carol gave me half of her sourdough starter over 18 months ago but, after a while, had stopped feeding it between loaves.  It seemed so wasteful throwing out half the dough every day, so I just fed the remaining starter when I split it to make a loaf.

sourdough mother

The bread turns out fine, indeed more than fine, but I’ve decided to return to feeding it on a daily basis, at least for a while, so that I can play with the other half rather than discarding it.

homemade sourdough bread

I have already made sourdough pizza which worked well but now want to branch out somewhat  – so hopefully I will stop being a slacker and write again soon with my results.

sourdough pizza base

See you later!

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19 March 2017

Delicious Ways to Sneak in those Ten A Day

I was somewhat discombobulated recently to hear that the recommended 5 portions of fruit or veg a day had been doubled.  As a portion is considered to be 80g that makes 800g and I’m not sure I eat that weight of food altogether in a day! 

Nevertheless, I had a look into it and found that eating ten portions of fruit and veg daily is more achievable than I first thought.  I learned the following …

~   Whilst potatoes apparently don’t count (surprise!) sweet potatoes do and as they are so delicious I eat quite a lot of these already.
~   Beans and pulses count but, oddly enough, no matter how many you eat they only count as one portion.  Presumably this is one per day and not one for your whole life!!!
~   Tinned fruit and veg count.
~   Just 30g of dried fruit is considered a portion – probably get that much in a slice of fruit cake!
~   Fruit and vegetables in ready made bought in foods also count.
~   Mushrooms are in!
~   Tomato sauces (I’m not talking ketchup – I don’t think) are a portion.
~   Vegetable soup is a good source of veg goodness whether homemade, chilled readymade or tinned.

This being the case here are some ways that should help you meet the new requirements without really noticing!


If you are getting your fix via soup then making homemade is surely the way to go – see here for a Seriously Useful Soup Recipe with lots of variations. 

Hummus and Other Bean Dips 


White Fish with Beans and Chorizo 

This is one of may favourite dinners, the recipe for my beany fish stew is here.

Roasted Cauliflower “Steak” 


See here for how to roast cauliflower plus several other cauliflower recipes and ideas.


A 150ml glass of real fruit juice equals one of your daily portions but how about having a fruit sorbet too?  Here is a recipe for Blackberry Sorbet  – it does a have modicum of vodka in it but nowhere does it say you have to give up alcohol to take your ten a day!


Roasted Sweet Potato, Cinnamon and Brown Sugar Ice Cream

The recipe for this plus recipes and ideas for other Savoury, Interesting & Peculiar Ice Creams is here. 

Fartes de Batatas

These are little sweet gooey cakes or sweeties from Portugal. Their name means something like “Potatoes that Satiate”, what did you think it meant?

170g caster sugar plus more for sprinkling
1 egg
15g soft butter
170g cooked, mashed and cooled sweet potato
(slightly warm the sweet potato before removing from its skin and mashing.)
70g ground almonds
finely grated zest of 1 orange
a squeeze of lemon or orange juice
1 egg white, lightly beaten with a pinch of salt

~   Whisk together the first three ingredients very well indeed till light and fluffy.
~   Stir in the mashed sweet potatoes, ground almonds, citrus zest and juice.
~   Scrape the mixture into a pan and stir over medium heat to dry out; when the texture of stiff mashed potato spread onto a floured board to cool.
~   Preheat the oven to 200°C/400°F/180ºC fan/gas 6.
~   Roll into walnut sized balls then flatten into little cakes.
~   Place on a greased baking tray, brush with the beaten egg white and sprinkle with caster sugar.
~   Bake for about 20 minutes till slightly puffed up, golden and fragrant
~   Cool on a rack and serve with coffee.


So go on - get some of the good stuff down you!

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24 February 2017

Why would you eat Pancakes? (and other questions)

Recently I have been spending some time on Quora, I don’t intend to but it’s addictive.

I joined Quora to research things and to maybe sometimes answer questions. When I signed up I said I could answer questions on food, cooking, recipes, leftovers, ice cream and the British Virgin Islands. Now I can’t leave it alone, mainly because of the utterly weird and delightful questions people ask.

But before we get into the funny stuff I recently answered this question …

Why would you eat pancakes?

Well apart from the fact that, made properly, they are delicious, here are 7 good reasons …

1.   Quick and Easy – that’s two points really. It takes literally a minute or two to whisk up the batter and only a few minutes to cook a batch.

2.   Cheap - probably 40p-60p per batch depending on which pancakes you make.


3.   Super Flexible – sweet, savoury, thick, thin etc. See How to Make All Sorts of Pancakes for Pancake Day for how to make crèpes, gluten free galettes, thick fluffy American style pancakes and how to use different liquids, fillings etc. 


4.  Pancakes are (almost) infinitely variable lots of topping ideas for pancakes here.


5.   You can use all sorts of leftovers in pancakes. Shrove Tuesday was/is the day when all the goodies in the pantry, such as eggs, were eaten up before fasting for Lent. Read more about Shrove Tuesday and Pancake Day here.  Pancakes were a great way of using up all the leftovers – and they still are. You can add pretty well anything you like and if they won’t actually form part of the pancake then add as a filling – as I did with these Scallop and Leek pancakes

6.   Suitable, in various forms, for breakfast, lunch, dinner and side dishes.

7.   You can even make a cake out of pancakes

So, that was my answer, someone else put …

Simply because it will annoy, upset, and anger members of the International Coalition of Anonymous People Who Judge Others’ Choices.

This answer went on, quite amusingly, at some length but must have angered some members of the aforementioned coalition; it was removed by the administrators!

Other questions that have been asked on Quora ...

What if any person's shoes you touched turned to cheese, would you eat those shoes?

Did Jesus like bananas?

And ...

Is it unethical to eat vegetables when they are unripe? I mean as in being below the age of vegetable-puberty. What if the vegetable really wants to be eaten?

I also enjoy the excellent answers sometimes given, for instance to this question ...

Can I eat banana in the morning?

To which someone replied …

This might come as a surprise but in fact you eat anything you want in the morning. It's really possible, try it. Just as long as you believe in yourself, you'll be able to do it! Don't give up, keep working to get that banana down your throat!

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13 February 2017

Cooking for Beginners - I'm trying to help!

I have written before on how important it is to learn to cook  but recently, due to joining a Faceboook group on cooking, I have been amazed to read how very little some people seem to know about the utterly basic skills of cooking and how little food knowledge they have. 

Some say that this is because cooking is no longer taught in schools (is that true?) and some say it is because mothers now go out to work and no longer cook at home so do not pass on what they learnt from their Mums. Here is how I learned to cook  – and it is thanks to my Mum, but not in the usual way!

This is such a sad loss to people that I’ve decided to go into more detail in the hope that I might be able to help or at least encourage people to give it a try. Please believe me, learning to cook is one of the best things you can do for yourself and your family.

7 Excellent Reasons to Learn to Cook …

1.   You will save money

Bought in food is so much more expensive than making your own! Here are two examples but I could go on (and on and on!).

Yorkshire Puddings – six ready-made Yorkshire puddings cost about £1.70 in Tesco but see here for how to make six lovely Yorkshire puddings for only 26½p! Not only that; mixing the batter takes literally two minutes, maybe less! 

Croutons – these are about 75p an ounce in Tesco and contain all these things!!!

See here for how to make all sorts of delicious croutons using different breads, oils, seasonings and additions from scraps of bread you might otherwise throw away.  Lots of ideas for using them too!  Say a loaf of standard white bread costs £1 for 800g that means the croutons costs approximately 3½p an ounce.  Actually, this simple idea is so good it may qualify as a genius recipe – see below! ***

2.   You will save time.

It might seem that having take-out is a quick way to get a meal but really, if you have had the presence of mind to think ahead a little and have the ingredients, making a burger, for instance, at home is so much quicker than driving to, parking outside and queuing in a take away and then driving home. Not only that, your food is fresh from the stove so in prime condition.  Read more here, including how to make the perfect burger.

3.   You can eat “cleanly”

I recently enjoyed watching Clean Eating's Dirty Secrets on the Beeb presented by Grace Victory which was about extreme and sometimes ill-informed advice on “healthy” eating to lose weight etc. I am not proposing that my readers do anything extreme such as go gluten free (apparently only about 1% of the population are gluten intolerant) or give up carbs or protein unless medically advised to do so. See what you think ... 

What I mean by eating “cleanly”, however,  is that by cooking at home you can avoid things that might be seriously bad for you. See, as an example, the ingredients in bought in croutons pictured above.

Even if bought in foods don’t contain any chemicals, e-numbers,  etc. they may still be high in salt, sugar and/or fat.  When you make your own you know exactly what is in your food.

4.   Personalise your food 

Make it is exactly how you and your family like it. My real man and I both love eating but eat very differently.  I like spices and garlic and all sorts of delicious stuff (have you tried black garlic, for instance, it is wonderful) he doesn’t even like pepper! I seriously believe he is a super taster – find out if you are a supertaster here – so even if we do have basically the same meal I will make adjustments. For instance, when he has steak and chips I might have Peppered Steak Salad with Two Dressings!    That way we are both happy.

If you are a supertaster don't get too excited! John Hayes, professor of food science at Penn State University, does warn …

It's not a superpower, you don't get a cape and it doesn't
make you better than other people

5.   Treat your loved ones

Related to above, if you can cook and want to spoil someone then you can make them their absolutely favouritest meal ever!

6.   Pass on this apparently dying skill – teach your kids, it seems no-one else will!

7.   Stay happy – I have read that eating fast food can make people depressed and not just because it is not quite what they wanted! 

As I say on all my social media ...


Learn some Essential Cooking Skills

Here are some important ones, I have more but don’t want this post to get out of hand! I am gradually archiving my Sudden Lunch posts on Flipboard here so take a look, or several looks as I keep on adding things!


Knife skills

You will be gobsmacked how much being able to use a knife properly speeds up food preparation. This is how to hold a knife.

To learn some knife skills watch this ...

... or if you’d rather read about it than watch a video then see here.


How to brown meat – and why you should!

The reason it is important to brown meat before braising, stewing or whatever, is that the searing of the meat causes a reaction (known as the maillard reaction, if you’re interested) which creates great flavour!  Read all about how to brown meat properly here. 


How to cook eggs

There's lots of information on cooking eggs here including important and surprising stuff about how to store eggs!

You might like to read my post 12 Commandments of Cooking Well and also see my book of cooking tips mentioned at the end of this post.

Useful “Genius” Recipes ***

I’ve written about these all over the place but they are such a boon to home cooking I am going to mention them again.  Basically, what I call a genius recipe is a simple basic recipe with the potential to be varied ad infinitum, limited only by your ingredients and imagination.  These are truly useful and genius  – read more about genius recipes here

A Well Stocked Storecupboard

It’s no good picking up a bargain or a wonderful find, being inspired and then not having the wherewithal! A well-stocked storecupboard (and fridge) allows you to be spontaneous and creative.

I can’t tell you what, exactly, you need to keep in stock, other than the basics such as salt and pepper and flour and sugar, cooking oil, onions etc.; it all depends on what you and yours enjoy eating.  But once you know your preferences start gradually stocking up.

Further help with Cooking

The internet (including this blog) is awash with recipes – choose something simple from a reliable site such as the BBC  (or this blog!) and follow it exactly, to the letter. When you are confident maybe try adding a pinch of this or a little of that (except in the case of baking which is a chemical reaction, don’t mess with those recipes).  Try another recipe and so on.

In the sidebar of this blog you will find a section Useful Foodie (and drinkie!) Links where you can find links to all sort of useful information.

I have written a kitchen "hacks" book in which I give over 500 useful ideas, methods, hints, tips and tricks I have learned or come to realise. They are all ways of making cooking quicker and/or easier and/or more effective and/or more delicious, additionally they will probably help you save money and eat more healthily. 

You will be glad to know I have not included any of the silly hacks one sees on the web – read about some of these here but don’t bother trying any of them! 

If you would like to hear more from me (as you can tell I am very interesting) please sign up at the top of the page to receive Sudden Lunch! straight into your inbox and please like my Facebook page, it is appropriately named Learn to Cook!

Happy Cooking!

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