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QUICK AND EASY MEALS

I WAS A HEAD CHEF FOR OVER 12 YEARS ,AND NOT WANTING TO BLOW MY OWN TRUMPET TOO MUCH ,I HAD ALOT OF GOOD REMARKS ABOUT MY FOOD ....SO I´M GOING TO START TO SHARE SOME OF MY RECIPIES WITH YOU ALL AND HOPE YOU ENJOY................... TO START A QUICK AND EASY MEAL THATS ALSO QUITE HEALTHY..... FRIZZEE GOATS CHEESE SALAD AND PAN FRIED COD WITH BUTTERNUT SQUASH AND NUTMEG PUREE..... INGREDIENTS... FOR THE SALAD FRIZEE LETTUCE GOATS CHEESE(THE LITTLE ROLLS YOU BUY IN THE SUPERMARKET ARE FINE) CHERRY TOMATOES SMOKED BACON CUT IN SMALL PIECES PINE NUTS RAISINS BALSAMIC VINAGER OLIVE OIL SALT /PEPPER FOR THE FISH AND MASH I FILET OF COD PER PERSON 200G IS ENOUGHYOUR SALAD ROCK SALT AND A LITTLE OLIVE OIL POTATOES AND BUTTERNUT SQUASH OF EQUAL QUANTITY. METHOD FISRT CUT AND DICE THE POTATOES AND SQUASH AND PLACE INTO BOILING WATER TO COOK FOR YOUR MASH... THEN PREPARE YOUR SALAD.....WASH THE FRIZZEE AND PLACE IN BOWL..FRY OFF THE BACON FIRST AND TAKE OUT TO COOL...THEN ADD THE RAISINS TO THE BACON FAT IN THE PAN AND LIGHTLY FRY ...THEN ADD THE PINE NUTS...(BE CAREFUL THEY BURN EASILY ,ALWAYS GENTLE HEAT)TAKE THEM OUT ONCE GOLDEN BROWN AND LEAVE TO COOL ALSO.....CUT UP THE CHERRY TOMATOES IN HALFS AND DICE THE GOATS CHEESE.....ONCE THE CHEESE IS CUT PLACE IT WITH THE TOMATOES AND THE FRIZZEE IN THE BOWL LEAVING JUST THE PINE NUTS ,BACON AND RAISINS SEPARATE WHICH I ALWAYS FLASH HEAT AT THE LAST MINUTE BEFORE SERVING...AND ADD TO THE SALAD...OIL VINAGER SALT AND PEPPER TO TASTE. CHECK YOUR POTATOES AND IF THEY ARE READY JUST TURN OFF THE WATER AND LEAVE THEM WHILE YOU COOK THE FISH......MEDIUM HEAT ..FIRST ROCK SALT IN THE PAN AND A LITTLE OLIVE OIL (I PREFER BUTTER )AND SLOWLY PAN FRY UNTIL THE FISH IS FIRM AND COOKED THROUGH...JUST BEFORE IT IS FINISHED DRAIN YOUR BUTTERNUT SQUASH AND POTATOES AND ADD PLENTY OF NUTMEG SALT AND PEPPER (ALWAYS TASTE AS YOU GO AND REMEMBER ITS EASY TO ADD BUT NOT TO TAKE AWAY) ALL READY SERVE THE FISH WITH THE MASH AND THE SALAD ON THE SIDE QUE APROVECHE..

Stilton Mushrooms and Chicken breast with rocket lettuce cracked pepper and balsamic vinegar.and
09 April 2012 @ 19:39

Another quick and easy meal ,thats really tasty and can be server as a light meal or add a good sized jacket potatoe if you need the carbs....

ingredients

1 kilo mushrooms...whole ,  washed and with the mushrooms trunk taken off completely (dont throw the trunks or storks away you can always use them in salads and soups)

150 g Stilton broken up

Olive oil or Butter for frying the mushrooms ,just a small amount.25g butter or a drizzle of oil.

salt and pepper for seasoning

 

Rocket lettuce(Rucola )

Chicken breast fileted so it cooks quicker 

Balsamic vinegar

whole peppercorns smashed up.

 

Method

Using a non stick frying pan on medium  heat, for frying the Whole mushrooms ,(I always find it best to turn the heat right up and when its hot,you add the ingredients and turn down the heat)they should sizzle slowly I think is the best explanation ,add salt and pepper and cook both sides and turn your grill on to medium heat while they are cooking(for later).They should be golden brown in colour when they are ready.

Once cooked place in an ovenproof dish bottoms up ,so that you have a little bowl to put a knob of Stilton in each one of the mushrooms.Then under the medium grill.

Then you place the chicken fillets in in the still hot non stick pan and once again heat up the pan and they should sizzle when placed in the pan ,then turn the heat down slightly,Season the chicken and prepare your plates with the rocket lettuce and balsamic vinegar with  the cracked pepper.

If all goes well you should have the melted stilton mushrooms ready at the same time as your Chicken fillets ,and you serve this on the base of rocket lettuce that has been seasoned with balsamic ,cracked pepper and salt(I also like capers sprinkled but they are not to everyones taste,and toasted pine nuts give it a nice texture)

Buen provecho 

Remember if you like or dislike , the meals let me know with a comment and if you are on the Costa Blanca between Alicante and Valencia I am doing......... 'Traditional Tapas Training' you can mail me at ...tapastraining@gmail.com   for info.

 



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