Tag Archives: nutmeg

Smoked Haddock with Spinach

I recently got my hands on some beautiful smoked Haddock from Scotland. Any firm fish, smoked or not, works really well here.

Serves 6.

Ingredients

800g baby potatoes, cooked and halved

400g baby spinach leaves

A little freshly grated nutmeg.

50g shallots, peeled and finely sliced

500g fresh of smoked fish

150ml cream

150mls mascarpone

40g fresh chives

Method

Preheat the oven to 180 degrees Centigrade.

Place the spinach in a large colander, pour over a kettle full of just boiled water, set aside.

Butter the inside of an oven proof dish.

Once the spinach is cool enough to handle, squeeze out the water and chop roughly.

Place the potatoes in the bottom of the prepared dish.

Sprinkle over the chopped spinach and grate over a little nutmeg.

Top the spinach with the shallots and then place the fish on top, I break it up a little.

In a jug, combine the cream, mascarpone and chives, pour this over the fish.

Sprinkle over a few more chives and then bake in the oven for 20-25 minutes until the sauce has thickened a little

Rich and Creamy Baked Ricotta with Thyme

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Now, I know this doesn’t look too tempting! However, it is delicious and reminds me of nursery style comfort food.

A great way to use up leftover egg yolks, mine are from making my meringues, recipe in the blog, this can be made a day ahead and sits quite happily in the fridge in the loaf tin with some plastic wrap over it. Serve at room temperature.

Serves 4-6, lovely with a salad and garlicky potatoes, recipe is in the blog too.

Ingredients

10g butter, melted

500g fresh traditional ricotta

2 eggs

4 egg yolks

100mls whipping cream

1 tablespoon fresh thyme leaves, chopped

1/4 teaspoon freshly grated nutmeg

200g Parmesan cheese, finely grated

salt and pepper

Method

Preheat the oven to 150 degrees Centigrade.

Grease a 1litre loaf tin with melted butter.

In a large bowl, whisk the ricotta, eggs and yolk.

Add the cream, thyme, nutmeg, cheese and seasoning and stir well with a spoon.

Pour into the prpared loaf tin.

Fill a roasting pan with water until one third full, place the loaf tin in the centre, ensure the water comes half way up the sides, add a little more if needed.

Place carefully in the oven and bake for 45-50mins until set and a little coloured on top.

Set aside and allow to cool to room temperature before slicing or popping into the fridge for the following day.

Steak and Bacon Pâté

imageWhether you call this pâté, paste or spread it is a lovely versatile recipe that can be dressed up or down.

To dress it up, serve in small ramekins topped with melted butter and beautiful bread for dinner parties or dress it down, dolloped on gluten free crackers or as a sandwich filling for the school lunch boxes.

To cook it you need to steam the meat for four hours, until it is falling apart. I use a large 8litre pan and a large Pyrex bowl with a saucer under the bowl to lift it away from the heat source.

As this recipe makes a large quantity of pâté I normally freeze half in two smaller boxes for a later date.

Ingredients

1kg steak, diced

600g bacon, back and middle cuts, diced

8 anchovies in oil, drained

2 teaspoons smoked paprika

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne powder

Method

You need a large pan, with a lid,  that your heatproof bowl will fit in and a plate or saucer on the base.

Place all the ingredients in the heat proof bowl.

Turn the saucer or plate upside down and place in the base of the pan.

Place the bowl on top of the plate and carefully pour water into the pan, around one third of the way up the bowl.

Cover with a lid and bring up to the boil, allow to simmer for 4hours, covered.

Check the water level regularly, top up with boiling water if needed.

After 4 hours, turn off the heat and allow to cool completely.

Once cool, process the meat in batches until smooth and spoon into ramekins, jars or boxes.

Rice with Caramelised Onion

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This is continued on from my Caramelised Onion recipe. I like to think that is saves on washing up! If you use my onion recipe you need around 2 heaped tablespoons of the onions in the pan you cooked them in, there is no need for more butter. Warm the onions in the pan, add the spices and continue with the recipe from there.

Inspired from Middle Eastern recipes this goes beautifully with most Middle Eastern dishes as it has a lovely subtle flavour.

Serves 6.

Ingredients

2 onions, peeled, halved and finely sliced

50g butter

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon salt

380g basmati rice

750mls water

small bunch of parsley, leaves removed and chopped.

Method.

Heat the butter in a heavy based pan with a well fitting lid over medium heat.

Add the onion and cook until soft and  golden brown.

Add the cinnamon, nutmeg and salt, stir well.

Once fragrant add the rice and stir to cover in butter, turn up to high.

Add the water, stir and cover.

Once boiling, turn the heat down to low, do not remove the lid.

Cook for 15mins, turn off the heat and leave to rest for 5 mins without removing the lid.

After 5 mins, stir rice gently, mix in the parsley and serve.

 

Bacon and Egg Pie

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This recipe manages to sneak some spinach into fussy kids with the flavours of bacon and cheese disguising a vegetable.

I make two pies at a time and freeze one, great for lunch boxes and picnics. Using a cake tin allows for more depth so I use a 20cm fixed base tin.

The pies in the picture have been made with home made pastry, only because I didn’t have any frozen at home! Frozen butter puff pastry works well and usually I have some in the freezer, frozen spinach is very handy too.

Over time I have changed the layering depending on what the boys aren’t eating at the time so feel free to mix it up, bacon on top, cheese through the spinach mix, whatever works for your family!

Serves 6

Ingredients

500g block of puff pastry, defrosted

150g bacon, diced

125mls sour cream

125mls milk

7 eggs

1 egg beaten

150g frozen spinach, defrosted and all water squeezed out

Freshly grated nutmeg

salt and pepper

50g finely grated Parmesan

Method

Preheat the oven to 180 degrees Centigrade.

Heat a pan over a medium heat and cook the bacon, set aside.

In a jug, combine the sour cream, milk, spinach, 3 eggs, grated nutmeg to taste and salt and pepper.

On a floured surface, cut 2/3 of the pastry off and roll out until it fits the tin including the sides, leave any overhang.

Spread the bacon on the pie base, pour over the spinach mixture.

Gently crack the four remaining eggs on top, try to keep them a little separate.

Sprinkle the cheese on top.

Roll out the remaining pastry, until slightly larger than lid required.

Brush the beaten egg around the edges of the pie base, top with the lid.

With a fork, gently press all around the pie to seal.

Take a sharp knife and gently remove any excess pastry, giving you a smooth edge against the tin.

Make two slits in the top to allow steam to escape.

Brush the lid with beaten egg.

Place on a baking tray, just in case it leaks.

Bake for 40 mins until golden.

Allow to sit for 20mins before cutting.

Creamed Spinach

Creamed Spinach

Often served alongside steak, creamed spinach has other uses too.

Liquidize and use as a “hidden vegetable” sauce on fussy children’s pasta or pop a poached egg on top  and you have eggs Florentine, delicious for breakfast or a light lunch. It can also be made ahead of time to save time when you are entertaining, just reheat gently.

If your spinach comes with roots get the kids to plant them out in the garden to give an instant veggie patch and more spinach in the future.

Serves 4-5.

Ingredients

600g spinach, stalks removed

400mls cream

nutmeg

salt and pepper

Method

Wash the spinach and place in a pan with a well fitting lid.

Cover and heat on a high heat for 3-5mins stirring once, the spinach should be completely wilted.

Drain spinach in a colander and then squeeze all the liquid out of it by hand.

Chop the spinach and return to the pan, add cream, heat over high-medium heat, stirring occasionally until reduced to a thick cream consistency.

Season with nutmeg, salt and pepper. Serve warm over steak.

If making for pasta sauce don’t allow to thicken quite so much and if hiding the vegetable liquidize or use a hand held blender to make a smooth green sauce.