Recipes
We have listed some recipes which we are currently using or have used in the past for you to browse, seek inspiration from, or to cook yourself. It may be that you have tried one of the recipes at an event of ours or as one of our frozen meals and would love to know how to make it. So please help yourself.
We would also be grateful for your comments on any of the recipes listed. Try them and let us know what you think…..
Latest Recipe
Red Mullet with New Potatoes, Courgettes and a Green Olive Dressing
serves 4
Ingredients
- 8 Red Mullet Fillets, with the skin on
- 4 tbsp Olive Oil
- 8 Good Sized New Potatoes
- 2 Medium Courgettes, cut into 5mm angled slices
- 100g Rocket, leaves picked and roughly chopped
- 2 Garlic Cloves, peeled and finely chopped
- 2 tbsp Capers, well rinsed
Dressing
- Juice of 1 Lemon
- 100g Pitted Green Olives
- 2 Garlic Cloves, peeled and worked to a paste with the blade of a knife
- 25g Italian Leaf Parsley, finely chopped
- 150ml Extra Virgin Olive Oil
Equipment
- 1 food processor
- 1 saucepan
- 2 frying pans
To make the dressing, place the lemon juice, olives, garlic and 50ml of the olive oil in the processor and puree. Add the remaining oil and parsley. Do not season as it will be salty enough! Set aside.
Bring some water to the boil in a saucepan and cook the new potatoes (15-20mins). When done rinse under cold water for a couple of minutes to stop them cooking further. Cut into slices.
Heat two good sized frying pans. Split the olive oil between the two pans. In one fry the potatoes for 3-5 minutes to take on some colour. Then add the courgettes and continue to fry for 2-3 minutes before adding the rocket, garlic and capers. When the rocket has wilted, take off the heat. Season. Finally pour half the dressing over the mixture and stir well.
In the second pan fry the red mullet for 2 minutes skin side down. Turn over and fry for a further 30 seconds.
To serve, place two fillets (skin side up) per person on top of the fried potato, courgette and rocket. Give the remaining dressing a good stir and spoon over the fillets.