Tag Archives: chives

Salmon And Sour Cream Bake With Chives

image

This is one of those fab dishes that you just stir everything together, top it and bake, so, no sauce to thicken and gluten free to boot!

Feel free to use regular breadcrumbs if you don’t need to do the gluten free thing, if using gluten free bread, I whizz up the crusts as well, GF bread is too expensive to throw away the crusts.

Serves 6.

Ingredients

400g fresh salmon, skinned, boned and cut into 2 cm cubes

160g hot smoked salmon, skin removed

400mls full fat sour cream

juice and zest of one lemon

salt and pepper

1 large bunch of chives, two tablespoons set aside

60g gluten free fresh breadcrumbs

60g finely grated Gruyere cheese

Method

Preheat the oven to 180 degrees Centigrade.

In a bowl combine the two salmon, sour cream, juice and zest of the lemon, the chopped chives, keeping two tablespoons to the side, salt and pepper.

In another bowl, combine the breadcrumbs, cheese, reserved chives and pepper.

Spoon the salmon mix into and oven proof of dish, I use a dish that’s 23x18cm.

Sprinkle over the breadcrumb mix.

Pop the bake into the oven and bake for 25 minutes.

Beetroot and Parsnip Rosti With Eggs

image

These are so versatile and a nice change from potato rosti or latkes.

Great for breakfast or brunch with an egg or dinner with  barbecued fish and salad.

If you are having eggs with these, I just use the pan that I have cooked the rosti in and fry the eggs, seasoned with salt, pepper and a little pinch of smoked paprika, yummy!

Makes 14 rosti. You can make these ahead of time, once you have fried them, lay them onto the baking sheets and refrigerate until needed.

Ingredients

700g beetroots, peeled

320g parsnips, peeled

30g chives

70g cornflour

3 eggs

1 tablespoon ground cumin

a pinch of chilli flakes

salt and pepper

oil to fry

Method

Using a mandolin or grater, grate the beetroot and parsnip into a large bowl.

Snip the chives into the bowl with the beetroot and parsnip.

In a small bowl, weigh the cornflour, crack the eggs into the cornflour and whisk well.

Add the cumin and chilli to the egg mix and season well.

Pour the egg mix into the vegetables and stir well.

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Heat a frying pan over a medium to high heat with enough oil to cover the base.

Take a spoonful of the vegetables and tip onto the pan, use the side of the spoon to spread it a little.

Repeat until the pan is full, I can fit three rosti in my pan.

Cook for three minutes and then flip and cook again for three minutes.

Remove and allow to drain on kitchen towel before placing on the prepared baking sheet.

Continue to cook the remaining rosti.

Once you have finished with all of the rosti, pop them into the oven for ten minutes to crisp up.

Gorgeous Pink Beetroot Soup

image

I have mentioned before the need to get some more pink into my household of boys!

I use chicken stock for this recipe but a good vegetarian stock works really well too and if you don’t have sour cream a wee swirl of regular cream is perfect.

Serves 6.

Ingredients

50g butter or oil

1 large onion, diced

900g beetroot, peeled and diced

1 large potato, peeled and diced

2 garlic clove, peeled and roughly chopped

1.8l stock

sour cream and chives to serve

Method

In a large pan, melt the butter over a medium heat.

Add the onion, beetroot, potato and garlic, stir well and cook gently until the onion has softened.

Add the stock and bring up to a simmer.

Simmer gently  for 30mins.

Allow to cool slightly and then use a stick blender to process.

Once you are ready to serve, warm the soup again gently, spoon into bowls and top with a dollop of sour cream and some snipped chives.

Fried Potatoes with Eggs

image

We recently got some new chickens and this is the third double yolk egg they have given us! I find with the girls eggs that they are too bulbous once cracked in the pan so I have to flip them over to cook all of the white, I only turn them for a few seconds before flipping them back and serving.

I often cook extra potatoes, either boiled or baked as these were, as they are so handy for leftovers, so, here are last nights baked baby potatoes.

Serves 4

Ingredients

40g butter

12 cooked baby potatoes, sliced into thick chunks

4-8 eggs depending on appetite

salt and pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried chilli flakes

A few chives, snipped with scissors

Method

In a large frying pan heat the butter.

Once hot, add the potatoes and cook until golden on both sides.

Move the potatoes to the side of the pan.

Crack the eggs in the pan, season with salt and pepper, smoked paprika and chilli flakes,  fry turning if you want.

Spoon potatoes onto your plates, top with the eggs and sprinkle with chives.

Quick and Easy Risotto

image

Possibly the easiest risotto on the planet!

Made easier by using up whatever leftovers you have lying around and if you happen to have a jar of caramelised onions in the fridge, recipe in the blog, then use those to save on cooking up the onions, even easier!

For the stock I tend to use the pan juices and add water to them or a good powdered vegetable stock, there is no need to use up your home made stock from the bones of your roast.

To make this vegetarian, use leftover roast vegetables and think about adding some asparagus and peas at the same time as the roast veggies.

Leftovers freeze well in individual portion boxes in the freezer.

Serves 6.

Ingredients

100g butter or olive oil

2 large onions, diced

2 garlic cloves, sliced finely

300g mushrooms, sliced

240g arborio rice

700mls stock

120mls dry sherry or white wine

600g leftover ham, chicken, turkey, pork, roast vegetables

160g Parmesan, grated

40g chives

120mls cream

salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

In a large oven proof pan or casserole, melt the butter over a medium heat and add the onions and garlic, cook until falling apart and caramelised.

Add the mushrooms and cook for 2 mins.

Add the rice and cook for 1 min, stirring thought the buttery onions and mushrooms.

Pour in the stock and sherry and place in the oven.

Bake for 20mins, remove and stir in the meat or roast veggies, cream,  half the cheese and two thirds of the chives, return to the oven for 5 mins.

Remove and serve sprinkled with the remaining cheese and chives.