What's everyone eating this week?

[Stokey Sue Profile]

I've mentioned this before
When I was at uni I used to buy coley, also known as coalfish, or in some places as saithe, though in other places saithe refers to pollack (lieu in French).
My friends asked why it was so cheap? I explained that it was grey when raw, which put people off and it was often fed to cats, but it makes nice fish pie or fish cakes when cooked carefully

After that I got requests for fish-for-the-cat

[Yana Profile]

Alexandria, here is the recipe that I used for the Chicken Marbella. I used chicken thighs with skin and on the bone. the light sprinkling of brown sugar on the top works well, both with the appearance and balancing the flavours. I marinated overnight.


https://www.simplyrecipes.com/recipes/chicken_marbella/

Thank you for the recipe. I cooked it for our latest dinner, everybody was impressed. The chicken tasted really delicious. I happened to eat something similar at one of our local paces. I guess it was at Joe's. Maybe,the set of ingredients was just the same.

[Pampy Profile]

Welcome to the board, Yana!

[Sakkarin Profile]

Yep, welcome Yana.

Having spotted a half empty bag of prunes in the cupboard earlier, I realised I've got everything for Renee's recipe except the parsley, so I think I'll give it a bash too, with two chicken leg portions. Hardly seems worth opening a bottle of wine for a couple of tablespoonsful, but it gives me an excuse to try the £6 bottle of Wolf Blass chardonnay I bought the other day at Morrisons (2016 was £6, 2017 £8.25)...

Not a huge fan of fruity meat, so I'm not guaranteeing I'll approve!

EDIT: Also a perfect size for my new pyrex dish.

[Badger's Mate Profile]

Have only last week made a fish pie with coley in it. I often salt coley too. It also makes a perfectly passable ceviche.

[Sakkarin Profile]

Yes, I've got no problem with coley, just slightly "fishier" smelling than cod and haddock, and not quite the definition flakewise. I seem to remember that when they did an expose on chippies a while back, it was being fobbed off as cod with punters being none the wiser. I haven't had it for a long time, however, I don't eat much fish, I need to change that.

[Stokey Sue Profile]

I tend to find pollack rather than coley at my fishmonger these days, when looking for a basic white fish, but I'm still happy to cook and eat fish-for-the-cat. Oddly enough Rani didn't like it - but she preferred oily fish

Meant to say I had a fish finger sandwich made with home made fish fingers and tartare sauce at Byward on Tower Hill at lunch time, not sure what the fish was but good. I could make a fish finger sandwich at home but naturally they are better of not healthier cooked in a proper deep fryer

Artisan fish finger sandwiches are very hipster - given the location I was pleased to see it involved two slices of a proper London bloomer loaf.

[Badger's Mate Profile]

I'm not sure why we used to get rock salmon rather than the flaky fishes when we had family fish and chips, was it cheaper back then? We were extremely impoversihed! All I know is I found it unpleasant as a kid.

I hated rock eel when I was a child. Dad loved it. I don't think it was dearer than the usual gadoids, unlike plaice or skate for example. However, I tried rock eel again in my late teens or early twenties and have loved it ever since.

[Renée Profile]

Welcome to the board Yana and thank you for the link. What a great place to eat. I love Lebanese food.

Sakkarin, I'm sure that you'll love the chicken dish because all the flavours are balanced, having bitterness from the olives, the dry white wine, red wine vinegar and then the sweetness from the prunes. I have never wanted to make a savoury dish using prunes, but I won't hesitate to make it again.
Asda didn't have any fresh parsley, so I bought frozen and there is sufficient for three dishes.

An aunt used to buy a fish called Mock Halibut. I've no idea what it was but I loved it. Maybe it was rock salmon or one of the others mentioned?

[Sakkarin Profile]

Yes that was very tasty Renee. I had it with vegetable rice.

[Renée Profile]

It looks lovely Sakkarin!

Funnily enough I had the third portion tonight with Uncle Ben's Vegetable Rice.

[karadekoolaid Profile]

Lunch today HAD to be quick and simple. I´d just spent 4 hours in the garden and was about to collapse (getting old!!)

So I opened the fridge door and found two balls of mozzarella di bufala languishing in a pot. Took them ouut, sliced them into 12 pieces. Added 12 slices of tomato and some basil - Ta-Ra! Capressa.
Meanwhile, I had put a large pot of water to boil. Whipped out the gorgeous head of broccoli I´d bought in the market, plus some anchovies and a load of garlic.
Added some rigatoni to the boiling water. Blanched the broccoli (now in dinky little florets) .Fried the chopped garlic/anchovies for a minute, added the broccoli, a tbsp of lime juice and a pinch of chile powder. Once the pasta was cooked, I drained it, put it back in the pan, added the broccoli, mixed, EVOO, served, eat. Yum. 30 minutes (I kid thee not).

The rest of the afternoon watching zombie movies

[Renée Profile]

I called in at Booths in Chorley this morning and bought two very interesting sourdough artisan loaves. They are made by a specialist baker. I tried each of them and put some in the freezer. One of them contained caraway seeds and the other was a light rye. Both were delicious when toasted and spread with Rodda's classic churned Cornish butter, also a Spanish butter, Gran Bonta. You might know of it, Alexandria! Both were delicious.

That's all I've had today so far, but will eat properly tonight! I made an Italian sauce yesterday, using up some very nice Spanish vine tomatoes, garlic, wild oregano, a splash or two of red wine vinegar and half a teaspoonful of brown sugar. I will add some mascarpone and prawns.








Your lunch sounded so good, KK, but I don't quite call that quick and simple!

[karadekoolaid Profile]

Only took 30 minutes from start to finish! Seriously!!

[Renée Profile]

Yeah right! A bit like Jamie's 15 minute meals! You probably work at high speed the way that he does!

[jeral Profile]

Only took 30 minutes from start to finish! Seriously!!

I believe you since some things really are just a few mins prepping (say 5-10 mins) with the rest of the time spent watching things sauté or simmer, like my flavoursome chickpea soup yesterday, also about 30 mins total, 8 ingredients. Made mostly during advert breaks when watching favourite sci-fi prog of lands far across the galaxy where outdoor terrain looks remarkably identical to Canada's Zombies are way too scary - especially when I have soup to protect.

Smoked haddock for tea tonight. Very good and the usual suspects on the plate, but not supremely unbelievably delicious, as Alexandria might describe a notable plate so I must try harder.

Pastry pie tomorrow. Some sort of veggie one that'll be tasty, not watery or claggy, but hopefully eatable and with any luck enjoyable too.

[karadekoolaid Profile]

Yeah right! A bit like Jamie's 15 minute meals! You probably work at high speed the way that he does!

How flattering to be compared to JO.

But it was 30 minutes. Honest, guv!

1) Fill pan with water, add salt, put on to boil.
2) Put 2 inches water in a smaller pan to blanch broccoli. Add salt.
3) Remove broccoli from fridge and break off enough florets for 3 people.
4) Remove anchovies from fridge ( already in oil) and fish out about 5-6.
5) Remove garlic from fridge, chop up with the anchovies.
6) Water for broccoli now boiling; toss in the florets and put on the kitchen timer for 3 minutes.
7) Remove 2 mozz. balls from fridge, slice into 12 pieces.
8) Grab 2/3 tomatoes and make 12 slices.
9) Find the basil.
10) Drain broccoli and refresh with cold water. Return (hot) pan to stove and add olive oil.
11) Add the pasta to the boiling water and time for 7 minutes.
12) While the pasta is cooking, arrange the mozz, tomatoes and basil in a line. Then move it around to form a circle. Sprinkle with salt, pepper and olive oil.
13) Whack the anchovies and garlic into the oil. Allow to sizzle for a couple of minutes. Then add drained broccoli and a sprinkle of pepperoncini. Add a Tbsp or two of pasta water if it gets a bit dry.
14) Drain the pasta, return to the pan, add contents of other pan , stir briefly and serve.

Done - 30 minutes, no more!

[Gillthepainter Profile Website]

Gawd, I'm so slow in the kitchen.
I only had to prepare chicken breast, with a cauliflower side dish last night. Took me 30mins, I told Tony I'd be back in 10 & Tony believed me, silly boy as he paused our film patiently waiting for me.

Clive, I bet you're on fire in the kitchen.

[Badger's Mate Profile]

I'm sure time goes more quickly in the kitchen. A variation on the twins paradox...

[Alexandria Profile]

Just a simple boneless breast of chicken, "piccata " with fresh lemon juice and White wine and a lovely rocket & raddichio salad ..


Had worked from home today ..


Tomorrow, Wednesday back to office and out to eat, Japanese with staff ..