I’m home alone this week, Mr Bolton is checking up on family members in the south, sleeping in his van and stocking up on essentials. I have a lot of eggs, and a lot of potatoes, so frittata was inevitable. I also had a box of Salar off-cuts from a local supermarket, so I made this. I had half last night and half tonight.
2 medium potatoes, cooked with the skins on and cooled. (left-over potatoes are the best)
4 eggs, beaten
flaky smoked salmon
Garnish – choose from chive flowers, chopped parsley, or dukkha spice mix
Heat the grill
Cut the potatoes into thick slices, and fry in the olive oil until crisp and golden brown on both sides
Season the eggs with the pepper, and pour over the potatoes, and scatter the salmon and garnish over the top. Stir a little to allow raw egg to the bottom of the pan.
When it is nearly cooked, pop it under the grill so that the top begins to set.
Our fridge went on the blink, so we are making our way through a selection of ingredients that need eaten up. At the same time, we have got a lot of vegetables, mostly home-grown. Tonight’s triumph sorted out the massive bit of smoked salmon, a jar of capers and a lemon that needed used, plus some of the potatoes.
500g potatoes (a variety good for mashing)
500g sliced leeks
250g shredded cabbage
1 tbsp lemon juice
1 tsp capers
500g smoked salmon (or a mixture of salmon, prawns and scallops)
Salt and pepper
Peel the potatoes, and boil in salted water for 15 minutes until cooked. Drain when cooked.
Meanwhile chop the leeks and boil in salted water for 10 minutes.
After around 5 minutes, add the shredded cabbage to the leeks, so that the cabbage cooks as well, and is ready at the same time.
Melt half the butter in a pan, and roughly mask the potatoes. Add the cabbage and leeks, salt and pepper.
Quickly fry any raw shellfish in the rest of the butter, if you are using these. Add the lemon juice, capers and the salmon, and season with salt and pepper, heat until warm.
Serve each scoop of mashed potato with a scoop of the salmon, garnished with chopped parsley
This dish is sensational. We bought 3kg of small Dublin bay prawns from a local fisherman, and boiled them for a couple of minutes in batches. The cooking water was flavoured with a pinch of saffron. We peeled them after they had cooled. Then I made this sauce and served them with toasted pitta bread and a green salad, as well as a stupendous white burgundy.
Cooked peeled prawns, as above
3 tbs olive oil
3 cloves of garlic, sliced and chopped
1 1/2 tsp caraway seeds
2 small dried hot chillies, crumbled
1 green pepper, diced small
2 cans chopped tomatoes
1/2 tsp honey or sugar
salt and pepper
Heat the olive oil in a medium saucepan, and fry the garlic over a medium to low heat until it starts to brown.
Add the caraway and the chilli and cook for a further 30 seconds before adding the green peppers. Cook for another 10 minutes.
Add the tomatoes and bring to a slow simmer. Cook for another 20 minutes, so that the sauce is reduced and thickening. Add sugar, salt, and pepper to your taste.
Add the prawns and simmer for another couple of minutes to heat them through.
Serve in a bowl, garnished with chopped parsley. A rocket salad and toasted pitta bread is ideal as an accompaniment.
This is a delicious recipe, you can use it with just about any seafood you like. We made it with some fish that Hector gave us, and some squat lobsters. Any mixture of fillets of white fish, mussels, prawns, etcetera could be used. I started with a recipe in ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi. A few adaptations were made – I want to use local fresh seafood, and good cooking tomatoes are not always available.
2 tbsp olive oil
4 cloves of garlic, sliced
2 fennel bulbs, cut into thin segmental wedges
1 large firm-fleshed potato such as Maris Piper, or 200g of any waxy potatoes, cut into 1.5cm cubes.
700 ml fish, vegetable or chicken stock
1/2 a medium preserved lemon, finely chopped
1 red chilli
1 tin of chopped tomatoes
1 tbsp sweet paprika
a pinch of saffron
chopped fresh parsley
mixed prepared seafood – enough for four people, around 600g
3 tbsp raki or similar spirit
1 tsp dried tarragon
salt and pepper
Put a wide casserole dish over a low heat, and add the olive oil, and gently fry the garlic for a couple of minutes
Add the fennel and potato, and cook for a further three to four minutes
Add stock, preserved lemon, a pinch of salt and black pepper, and bring to a simmer. Cook for around 12 minutes, until the potatoes are done.
Add the chilli, tomatoes, paprika, saffron, half the parsley, tarragon, and cook through for another few minutes. Add the raki and bring to the boil.
Add the seafood, and enough boiling water to cover, bring back to the boil and cover, cooking fast for three to five minutes, until the fish is just done.
Serve over couscous, garnished with chopped parsley.
The original recipe suggests taking out the seafood once it is cooked , and then adding the raki, reducing the sauce then adding the fish back in. I didn’t have the patience.
We had some white fish in the freezer, so I had another go at making this, from a recipe book called Moro. The first time I made it, the fish was wildly over-cooked, so it is adapted to take cognisance of the random bits of fish we sometimes get.
Approximately 600g fish – white fish fillets, prawns, etcetera
A bag of approx 20 small salad potatoes
3 tbsp olive oil
4 garlic cloves
15 cherry tomatoes
4 green peppers
2 tbsp oily black olives
salt and pepper
2 cloves of garlic
1 tsp salt
2 tsp ground cumin
juice of 1 lemon
1/2 tbsp red wine vinegar
1 tsp paprika
1 bunch fresh coriander
1 tbsp olive oil.
Make the marinade. Crush the garlic to a paste with the salt.
Add the cumin and paprika, and continue to crush together, adding the other ingredients until reasonably well blended.
Cut the fish into portions
Mix about two thirds of the marinade mix with the fish, cover and set aside.
Next, prepare the other ingredients:
Boil the new potatoes in salted water for 15 minutes, then drain, cool and peel. Cut into halves.
Slice the four garlic cloves
Cut the cherry tomatoes in half
Take the stems off the green peppers, and scrape out the seeds. Put them in a microwave dish with a lid and cook on high for about seven minutes. Take them out, and remove the lid after a couple of minutes. Peel the outer skin off the cooked peppers. Chop the peppers into strips.
In a medium pan, heat the olive oil, and over a medium heat, fry the garlic for a couple of minutes until it starts to brown.
Add the tomatoes, and continue to cook for a couple of minutes.
Add the green peppers and the rest of the marinade, and cook for a couple of minutes
Put the cooked potatoes in the bottom of a large flat casserole dish or tagine dish. Cover with most of the tomato mixture, then add the fish in a layer, still coated with the marinade. Then complete with the rest of the tomato mixture, and the olives.
Add 100ml hot water, and cook for a further 6 minutes or so, until the fish is just cooked through.
We adapted this from Madhur Jaffrey’s book, Curry Easy. Her recipe uses farmed tiger prawns, which are available frozen. We used fresh local prawns. It was really delicious. We had to adjust quantities as well, as we are only cooking for two people. I added some spices and herbs from similar recipes from Iran.
1 kg fresh prawns
1 clove of garlic
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper
salt and pepper
1-2 tbsp vegetable oil
2 tsp lemon juice
chopped coriander and mint leaves
2 cardamom pods
Small pinch of saffron in 1 tbsp boiling water
1/2 tsp Caraway seeds
1 tbsp butter
Put the rice in a large measuring jug of cold water, and leave to soak. Drain off and refresh the water from time to time.
Cook the prawns for a couple of minutes in boiling water, then drain. When the prawns are cold, peel the tails, and cut them in half around the middle.
Put the prawns in a bowl with garlic, cumin, turmeric, cayenne, a pinch of salt and pepper and mix well. Cover and set aside.
Bring a large pan of water to the boil, flavoured with salt, half a teaspoon of caraway and 2 cardamom pods.
When the water is boiling, add the drained rice. Bring back to the boil and cook until the rice is not completely cooked, but almost. Drain the rice.
In a frying pan, heat up a tbsp of vegetable oil and fry the prawns for 2 minutes or so.
Mix the cooked prawns with the lemon juice, coriander and mint leaves.
Grease the bottom of a large pan with the butter, then add half the drained rice, then the prawns, and then the rest of the rice. Sprinkle the top with the saffron water.
Cover the rice and cook over a low heat for another ten minutes or so, until the rice is fully cooked.
I made these with prawns from DA and Tina. There are some great food producers locally, and they need our support, having lost their overseas markets during the Covid-19 pandemic. DA and Tina have had such a good experience selling their catch locally, they may be able to continue working this way in the future.