Author Archives: tara

Fish Tacos on Weekend AM Virgin Media One

A great healthy and delicious dish! With the clip here and see the recipe below:

Fish Taco with Guacamole and Salsa

These tacos are crunchy, a little spicy and a little zingy! This recipe is also a budget-friendly way of eating healthily! 

Serves 4 

Ingredients 

2 fillets of salmon/hake/cod 

1 portion tomato salsa (see below)

1 portion guacamole (see below)

For the taco shells (makes 8):

8 mini wraps. Folded over an oven shelf and baked at 180˚C for 5-10min. Keep an eye on them!

For the spice mix: 

1 teaspoon sea salt

1 teaspoon caster sugar

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon chilli powder

½ teaspoon oregano

½ teaspoon ground black pepper

½ teaspoon paprika

2 tablespoons rapeseed oil
Method 
Preheat the oven to 180˚C/fan 160˚C/gas mark 4

Place the wraps on an upside-down muffin tin to create a cup shape and bake for 15 minutes or until crispy.

Combine all the ingredients for the tomato salsa in a bowl (see above)  at least 10 minutes before serving.

Mix together all the ingredients for the spice mix in a bowl.

 Brush an oven proof dish with a little oil and place the fish into the dish. Drizzle the spice mix over, making sure the salmon is well coated. Place in the oven for 15 to 20 mins or until cooked through. 

Flake the fish and place it into the taco cups. Top with the guacamole and the salsa and dig in!

For the Tomato Salsa:

2 Tomatoes, chopped

1 clove of garlic, minced

½ a red onion,

1 tsp sugar

2 tablespoons red wine vinegar

A handful of fresh coriander chopped 

Pinch of Sea Salt 

Combine all the ingredients in a bowl

Guacamole

1 avocado, ripe & chopped roughly

1 garlic clove, minced

Juice of ½ a lime

Small handful of fresh coriander

Red chilli, deseeded & chopped finely. How much is up to you!

A pinch of sea salt flakes

Mash all the ingredients together in a bowl until all are combined. Taste of seasoning and adjust the balance if necessary

Seafood Linguine on Weekend AM Virgin Media One

Watch the clip here:

Ingredients:

(Serves 4)

1 tsp Fennel Seeds

1 to 2 cloves of garlic, chopped

½ tsp Chilli Flakes

1 tsp Smoked Paprika

75ml White Wine

1 Tin of Tomatoes

A dash of cream

500ml fish stock or water

Tsp Sugar

A glug of Olive Oil

500 g mixed fish

300g Linguine, cooked

To garnish: fennel fronds and/or flat leaf parsley.

Optional: Serve with Garlic Bread for extra indulgence!

Method:

Toast the fennel seeds in a large dry frying pan with a lid.  Grind down in a pestle and mortar. Add the oil to the pan over a medium heat and add the garlic with a pinch of salt. After a minute, add the fennel, chilli flakes and paprika. After about two minutes, add the tomato puree and cook out for a moment or two. Next, add the wine to deglaze the pan and allow to evaporate.

Add the tin of tomatoes, sugar, stock or water and the cream. Simmer for about 20 minutes to allow the flavour to intensify. Add the non shellfish and allow to cook for a minute or two before adding the prawns and mussels.Replace the lid and cook for a further two minutes or until the mussels have opened.

Serve by tossing the linguine through and and topping with the herbs.

Killua Venison Recipes LMFM

Venison Sausages braised in Red Wine, Shallots & Button Mushrooms

1 lb (450 g) venison sausages

About 10 Shallots, peeled but left whole

About 10 button mushrooms, cleaned off and left whole

2 cloves of garlic, chopped

1 tablespoon of flour

1 tablespoon mustard powder

1 teaspoon tomato puree

A knob of butter

10 fl oz (275 ml) red wine

A plug of Rapeseed oil

1 teaspoon Juniper berries

2 bay leaves

Optional Garnish : Fresh thyme and parsley, chopped

Method:

Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over.

Remove them to a plate while you brown shallots with a pinch of salt. This takes a few minutes on a medium heat, covered. When the shallots are golden, add the mushrooms and the knob of butter. Brown the mushrooms for a couple of minutes, then add the garlic. After another moment or so, add the tomato puree, flour and mustard powder, stirring.

Now crush the juniper berries very slightly without breaking them – just enough to release their flavour and add them to the casserole.

Return the sausages to the casserole, pour in the wine and add the bay leaves. Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole and place in the oven for 30-40 minutes or until the sauce has reduced slightly. You might want to add a cup or two of water to ensure the liquid half covers the sausages.

Garnish with the fresh herbs and serve with mashed potato.

Venison Tagliata
(Serves 2)
I really love this recipe as the venison is so tasty but low in fat so it feels indulgent but isn’t really!

Ingredients:


2 venison steaks

1 clove of garlic

10 juniper berries

A good glug of rapeseed oil

A large handful of Rocket Leaves, washes

French dressing to drizzle.
Method:

  1. Place the juniper berries and garlic in a pestle & mortar and bash until combined, then pour the olive oil in
  2. Place the venison steaks on a plate and rub the rapeseed  oil mixture in to the meat
  3. Heat a griddle pan until very hot and place the venison steaks on it
  4. Cook for about 2 minutes on each side, depending on the thickness of the steaks and the level of doneness you like. Venison really is served rare or at least medium rare.
  5. Place on a warmed dish to rest for at least 5 minutes before slicing very thinly.
  6. Place the rocket leaves on a large shallow plate and drizzle the dressing over.
  7. Lay the slices on the rocket leaves and serve.

Beautiful Pan-fried Brill with Chilli, Coriander & Lemon Dressing and Ballymakenny Farm Long Stem Broccoli

Watch the clip here

(Serves 2)

Ingredients:

2 fillets of flat fish such as John Dory, Turbot or Brill

Bunch of Coriander

1 red chilli

1 clove of garlic

1 lemon

Olive oil

Butter (not too cold)

Flour (just enough to coat the fish)

Method:

  1. Finely chop the coriander, garlic & chilli
  2. Juice lemon and put in a bowl with the coriander, chilli and garlic
  3. Add olive oil, salt and pepper
  4. Taste for seasoning and leave to infuse while fish is cooking
  5. Place flour on a plate and season
  6. Pat the fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
  7. Spread butter on the fish as if you were buttering a piece of bread
  8. Heat a frying pan on the hob until very hot
  9. Place the fish, flesh side down on the pan-it should sizzle
  10. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
  11. Remove to a warm plate and drizzle with the coriander and chilli dressing

Serve with oven roasted potato wedges and steamed longstem broccoli

Oven Roasted Potato Wedges

  • Preheat oven to 180°C, 160°C Fan or Gas Mark 4
  • Cut potatoes into wedges (Roosters are best for this)
  • Place on a baking tray with salt & pepper and drizzle olive oil over
  • Cook for 20-30mins or until soft in the centre and crunchy on the outside.

LMFM Flavours of the Boyne Valley-Nick’s Fish

67487634_2595781730441390_2384709273172049920_n68677855_2595781803774716_3315969968058662912_n67623544_2595781890441374_2014543561101410304_n67892907_2595781933774703_5246324774224789504_n67508547_2595782040441359_2522217349847711744_n

67602987_2595781663774730_3920732987179663360_n

Listen here

Griddled Whole Prawns

This is a really nice simple summery lunch or suppertime dish. Although I have used a griddle pan here, it really is perfect for the BBQ and is best enjoyed al fresco with a chilled glass of white wine. A crisp sauvignon blanc would be good or maybe even a Riesling or gewürztraminer.

(Serves 4)

Ingredients:

16 Prawns in the shell(Plump & fresh Dubin Bay are by far the best for this)

1 red chilli, sliced

1 lemon, zest & juice

1 clove of garlic, chopped

Method:

Firstly, assemble the prawns. Cut the prawn tails in half lengthways and place in a shallow dish. Drizzle some oil over them and sprinkle  half the garlic, lemon zest & chilli (check your chilli for heat!) over them.

Put a  griddle pan on a high heat and place the skewers on it, turning occasionally until the prawns are opaque and pink. Try not to overcook them. Depending on the size of the prawns, it shouldn’t take longer than 5mins. Drizzle the rest of the oil, garlic and lemon over and serve.

Plaice with Coriander, Chilli & Lemon Dressing(Serves 2)

Ingredients:

2 fillets of Plaice

Bunch of Coriander

1 red chilli

1 clove of garlic

1 lemon

Olive oil

Butter (not too cold)

Flour (just enough to coat the fish)

Method:

 

  1. Chop coriander, garlic & chilli
  2. Juice lemon and put in a bowl with the coriander, chilli and garlic
  3. Add olive oil, salt and pepper
  4. Taste for seasoning and leave to infuse while fish is cooking
  5. Place flour on a plate and season
  6. Pat fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
  7. Spread butter on the fish as if you were buttering a piece of bread
  8. Heat a frying pan on the hob until very hot
  9. Place the fish, flesh side down on the pan-it should sizzle
  10. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
  11. Remove to a warm plate and drizzle with the coriander and chilli dressing

 

Serve with oven roasted potato wedges and salad or green vegetables such as asparagus or tender stem broccoli

Mediterranean Style Roast Whole Wild Seabream

Serves 4

Ingredients:

1 whole Seabream, gutted and cleaned

About 15 Cherry Tomatoes, whole

A tablespoon of Tomato Puree

2 cloves of garlic, finely chopped 

100 mls water

A splash of Red Wine 

About 15 black Olives, destoned, I find Kalamata best

1 tsp Soy sauce

1 courgette, sliced

A handful of fresh Basil

A good knob of butter

Salt & Pepper

Method:

Preheat the oven to 160˚C. 

Place  all of the ingredients except the fish, basil and cherry tomatoes in a large oven proof dish.

Place the fish on top and place a few small knobs of butter on top, dotted around. Season well with salt and pepper. 

Bake for 25 mins or until the fish is cooked through. Place the tomatoes into the dish about half way through. To serve, lift the fish out carefully and serve by gently pulling the skin back and removing the flesh from the bones. Scoop up the sauce and veg and serve with the basil.