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Simply smokin’ garlic chicken
This recipe is a lot less costly than buying a whole smoked chicken
Thank you to the reader a few weeks ago who made me aware of the website www.fishonline.org with the lists of fish to avoid cooking.
The recipe that I used on July 13 was in fact a Robert Carrier recipe and he would have written it before over fishing began.
Also I am slightly torn due to talking to my professional fishing friend in Cornwall who says that the quotas are worked out and for example there are certain times of the year when you should catch less cod etc and then other times of year when that quota can rise.
It is professionally controlled and if we did not eat ‘the fish to avoid’ then he says he would be out of a job. So my advice is to look up the web site, control your own intake but don’t go to extremes. The following recipes are on the ‘eat list’.
Pasta Volgole
This is a lovely simple dish with heaps of flavour.
Just make sure the shellfish is cleaned well and fresh when bought.
All the shells should be tight shut. Serve with chunks of nutty brown bread or garlic bread and a salad.
Ingredients
serves 6
200g cannelloni beans, soaked overnight in water;
one bouquet garni;
three tbsp olive oil;
two garlic cloves, peeled and crushed;
one medium onion, peeled and chopped;
one teasp chilli, dried;
150g cherry tomatoes, stalks removed;
200g dried pasta shapes, cooked;
Salt and freshly ground black pepper;
500g clams or cockles, washed well;
Splash white wine;
Handful parsley, chopped.
Method
Drain the beans and then put into a large pan of boiling water with the bouquet garni and boil rapidly for 10 minutes.
Reduce the heat and simmer for a further 30 minutes or until soft. Drain and set aside.
Heat the olive oil in a large pan and add the garlic, onion and chilli and fry gently for five minutes.
Add the cherry tomatoes, pasta and season with salt and pepper, stirring well.
Add the clams (discard any that remain open when moved) and pour in the white wine. Cover, turn up the heat and cook for about three minutes.
Stir and now all the clams should be open (discard any closed ones). Sprinkle over the chopped parsley and serve hot.
Tuna with Anchovy Sauce
I am often asked how to cook tuna and this is one of the best ways.
It is easy, quick, full of flavour and a joy to eat due to having no bones in the steak. Serve with mashed potato and a green vegetable.
Ingredients
serves 4
Two garlic cloves, peeled and chopped;
one small onion, peeled and chopped;
one large field mushroom;
Handful of parsley and oregano;
five anchovies, with oil from tin;
one desp flour;
150ml white wine;
four line-caught tuna steaks;
two tbsp olive oil;
Juice of one lime.
Method
Put the garlic, onion, mushroom, herbs and anchovies into a small blender and whiz until just smooth.
Put the mixture into a frying pan and cook for a few minutes over a low heat stirring well. Add more oil if necessary and then add water if you think it is too thick.
In another large frying pan, heat the olive oil and then fry the tuna steaks for two to three minutes on each side keeping then slightly underdone otherwise the flesh turns tough.
To serve, spoon the sauce over the steaks and squeeze over the lime juice. Serve hot. |
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