Lime baked Tilapia with purple basil pesto crust, garlic’n rosemary sweet potato fries and creamed spinach

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This dish, like some of the best, wasn’t planned. I mean we planned to eat, don’t get me wrong, I just had no idea what to do with the few ingredients left in the fridge a couple hours before cooking. We were heading away for a long weekend so it was time to use up whatever was available. The purple basil pesto, I must admit, was planned but not for this dish so the sentiment still rings true. I’m glad to say though, it was a right success. The punch from the basil with the lime baked fish was a triumph and the sweet potato fries were the best yet. I’ll put that down to taking a few minutes to blitz the coating before making sure it was rubbed evenly all over the fries resulting in an even and crisp cook all round. Perfect. And for the creamed spinach, well, any excuse really. Love it. I’ll be making this again for sure and this time, it will be planned! Enjoy!  Continue reading “Lime baked Tilapia with purple basil pesto crust, garlic’n rosemary sweet potato fries and creamed spinach”

Leftover pulled barbacoa puff pastry empanadas with chimichurri

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This recipe works great for any leftovers (meat or veg) you’re unsure on what to do with. It’s quick, easy and sure to be devoured in no time by anyone lucky enough to be around when they come out of the oven. We happened to have some proper barbacoa leftovers given to us by Gaby’s uncle who had arranged for it to be made in my honour (very honoured) at a father’s day get together with the family at a ranch near Naolinco. Barbacoa is a traditional Mexican lamb dish slow cooked in a pit dug in the earth. The meat is marinated in orange juice, lime juice, chili, and spices, wrapped in banana leaves and cooked for hours and hours until tender and falling off the bone.

The empanadas are served with chimichurri on the side which I felt was appropriate given the Argentinian home of empanadas, even if these are not of the traditional Argentinian variety.

I’d alternatively like to have made a creamy, spicy avocado dip to accompany these but that will have to wait until next time.

Whip these up and watch them fly! Delish. Continue reading “Leftover pulled barbacoa puff pastry empanadas with chimichurri”

No fuss clams in white wine

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One of life’s great pleasures. A bowl of steaming hot clams on a cold day.

I love the sound of clams dropping into the pan. It’s one of the great kitchen sounds, like a beautiful steak hitting a searing hot pan or popcorn starting to pop. It’s a sure fire sign, things are getting exciting. In this case, it says, the clams are in and primed to fill the house with the most incredible aroma. The anticipation mounts.

This is a simple yet decadent no fuss celebration. A celebration for any occasion. A celebration just because, or a celebration that is perfect for bringing friends and family together.  To make a mess or elegantly quaff (if such a thing exists) a bottle or two wine. Best enjoyed by the sea, but I’ll settle for the kitchen table in which it was cooked.  I love the joy of clams and already can’t wait for our next bowl. Buy fresh and enjoy! Continue reading “No fuss clams in white wine”

Balsamic roasted beetroot with ash rolled goats’ cheese

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This is my interpretation of one of my favourite classic combos, roasted beetroot and goats’ cheese. I love how the caramelisation from the balsamic on the beetroot adds to the vibrant flavour of the juicy flesh and when combined with the goats’ cheese creates a mouthwateringly tangy-creamy combo. The ash on the goats’ cheese compliments the beetroot very well adding to the earthy notes of the beets.

This is a great dish to serve as a starter when entertaining or simply as a weekend treat. It’s low fuss, packed full of flavour, full of nutrients and light on the wallet while it’s at it.

The watercress adds a welcome peppery note and the purple basil complements the beetroot perfectly on the plate but more importantly on the palate. Served with an ice cold, crisp and fruity Grüner Veltliner you’ll be on to an absolute winner. Enjoy! Continue reading “Balsamic roasted beetroot with ash rolled goats’ cheese”

Hot Smoked Salmon with chilli and garlic kale

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This delicious and nutritious salmon dish makes for a great weekend lunch or light meal any night of the week. It’s packed with healthy goodness, looks great and packs a proper punch while it’s at it. It’s quick, simple and perfect when you’re in the mood for something killer but you don’t have the time or you’re simply just knackered. I’d take this over a take away any day of the week and you’ll feel great to boot. If you can’t get a hold of hot smoked salmon then try it with pan-seared salmon fillets, you really can’t go wrong. Continue reading “Hot Smoked Salmon with chilli and garlic kale”

Clucking great spatchcock chicken with Mediterranean roast veg

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I absolutely love a spatchcock chicken. It’s my favourite way to cook a whole bird. It’s super easy and proper delicious. Ideally, I’d be doing this on the bbq but for a no fuss alternative the oven is very nearly just as good and you certainly won’t hear any complaints. All you need to do is remove the backbone with a pair of sharp scissors or a sharp knife (or get your butcher to do it), flatten the breasts and marinate to your heart’s content. The marinading options are endless and I dare say I’ll be posting a few more of my favs as time goes by but, for now, here’s my “clucking great spatchcock chicken” in all it’s glory. Continue reading “Clucking great spatchcock chicken with Mediterranean roast veg”

Welcome

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Hello and welcome to Feed me! Feed me! Feed me! I’d like to tell you a little bit about myself and why I started this blog. When I’m thinking about food, in a restaurant or planning to cook, I’m not simply looking for sustenance, I’m in pursuit of pleasure. Whether it’s getting a health high from hot smoked salmon aside chilli garlic kale and avocado or indulging in a juicy rump steak aside baked camembert with rocket salad, sliced buttered baguette and lashings of Malbec, for me, it’s all about getting the endorphins flowing and the flavours singing. Continue reading “Welcome”