Great Kitchen

Asian Glazed Salmon Ingredients: 4 (4 to 6 ounce) salmon fillets, boneless, skinless, thawed if frozen 100g soft light brown sugar (1/2 cup) 120ml asian soy sauce (1/2 cup) 2 TBS hoisin sauce 2 TBS ground ginger-root 2 tsp red pepper flakes (or to taste) 1 tsp ground black pepper 1 TBS fresh lime juice Instructions: Preheat the oven to 180*C/350*F. fas mark 4.  You will need a glass baking dish large enough to hold the fish fillets in a single layer with some room around each. Spray the dish with non-stick cooking spray.  Place the salmon into the dish in a single layer. Place all of the remaining ingredients into a glass microwavable safe measure.  Whisk together to combine and then heat in the microwave on high until the  mixture comes to the boil, about 1 1/2 minutes.  Alternately measure the ingredients into a saucepan and cook over moderate heat until the mixture comes to the boil. Pour the hot glaze over the salmon fillets in the baking dish. Bake in the p...

Garlic Herb Cod  Ingredients: For the chips: 4 medium to large red potatoes, washed and dried unpeeled 2 TBS oil 1 tsp garlic herb seasoning For the fish: 4 cod loin fillets 4 TBS real mayonnaise 4 TBS freshly grated Parmesan cheese 1 TBS each dried flat leaf parsley and basil 1 clove garlic, peeled and minced fine sea salt and fresly ground black pepper to taste Instructions: Preheat the oven to 230*C/450*F/ gas mark 7.  Line two baking sheets with foil and butter the foil. Cut your potatoes into chips. Just cut them in the size you  and your family enjoy having them. I do mine about 1/2 inch width/depth.  Put the potatoes into a bowl and toss together with the oil and Italian garlic herb seasoning to coat all well.  Pour onto one of the baking sheets and spread out in a single layer.  Bang the baking sheet into the oven.  Roast for 15 minutes. While the potatoes are roasting, prepare the fish.  Wipe and pat dry with paper toweling.  Season ...

Cheese Vegetable Rice with Fish Stick Casserole  Ingredients: 250g of cooked long grain rice (2 cups) 180ml evaporated milk (3/4 cup) 60ml creamy ranch salad dressing (1/4 cup) seasoning to taste (I didn't use any) 12 frozen fish sticks (if using the larger ones, then you only need one per serving) 180g strong cheddar cheese, divided (1 1/2 cups) 2 cups of frozen vegetables, cooked for 2 minutes in the microwave (I used corn, peas and green beans) Instructions: Preheat the oven to 190*C/375*F/gas mark 5.  Butter an 8 by 11 inch casserole dish.  St aside Mix together the rice, milk, salad dressing, 3/4 of the cheese, any seasoning as desired (remember cheese is salty) and the partially cooked vegetables.  Spread this in the prepared casserole dish.  Lay the frozen fish sticks on top.  Sprinkle the remaining cheese over all. Bake for 35 to 40 minutes until heated through, the fish sticks are cooked through and the casserole is golden brown.  Serve immedi...

Gremolata  Baked Cod ingredients: 2 thick cod loin portions 3 TBS olive oil salt and black pepper to taste the juice of 1/2 lemon 60ml white wine (1/4 cup) 1 large clove of garlic, peeled and minced finely 70g panko bread crumbs (1/4 cup) the finely grated zest of 1/2 lemon 1/2 TBS chopped fresh flat leaf parsley 1/4 tsp dried oregano pinch red pepper flakes lemon wedges to serve (optional) instructions: Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with some aluminium foil and butter the foil. Sprinkle the cod fillets lightly with salt all over and pat it in. Combine 1 1/2 TBS of the olive oil, white wine,lemon juice and 1/4 teaspoon salt together in a bowl, whisking well together.  Add the minced garlic. Moisten the fish on both sides in this mixture, then place on the baking tray. Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes,  1/4 tsp salt, some pepper and the remaining olive oil.  Divide the crumb mixture betwee...

Smoky Tomato & Garlic Prawns ingredients: 2 TBS extra virgin olive oil, plus more to drizzle 1 medium brown onion, peeled and thinly sliced 2 cloves garlic, peeled and minced 1/2 tsp smoked Spanish paprika (pimenton) 400g tin of chopped tomatoes, in tomato juice, undrained (14 1/2 ounces) splash of balsamic vinegar pinch of sugar 125g raw king prawns (1/4 pound) handful of fresh coriander, washed and chopped (cilantro) salt and black pepper to taste lemon wedges to serve sliced green chilies to serve (If you like things hot) instructions: Heat the oil in a large skillet.  Add the onion and cook gently over low heat, for about 10 minutes, until softened but not coloured.  Add the garlic and smoked paprika.  Cook and stir for a further 3 to 4 minutes until very fragrant. Add the tomatoes, vinegar and pinch of sugar.  Bring to a gentle simmer and then cook over low heat, stirring often, until the tomatoes have reduced and the sauce is rich and thick.  Taste and...

Sheet Pan Roasted Sea Bass  ingredients: 2 baking potatoes, scrubbed, dried and cut into 8ths 1TBS olive oil 1 small red onion, peeled and cut into wedges 2 medium tomatoes cut in half 1 TBS balsamic vinegar 1/4 tsp dried rosemary leaves 1/4 tsp dried sage leaves 1/4 tsp dried thyme leaves 1//2 tsp dried parsley flakes 2 sea bass fillets sea salt and freshly ground black pepper to taste 2 TBS chopped raw cashew nuts instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking tray with aluminium foil, spritz with some low fat, nonstick cooking spray. Set aside. Toss the potatoes together with the oil and some seasoning to taste.  Spread them out onto the baking tray.  Roast in the oven for 10 minutes. Remove the tray from the oven, stir the potatoes.  Add the tomato halves and onion wedges. Drizzle everything with the balsamic vinegar and sprinkle the herbs over everything.  Return the tray to the oven and roast for a further 10 minutes. ...

Gingered Lemon Sole ingredients: 2 skinned and boned fillets of lemon sole 1 ball of preserved stem ginger 1 TBS of stem ginger syrup from the jar 2 cloves garlic, peeled and minced 1/2 small red chili, seeded, trimmed and finely chopped 1 TBS dark soy sauce instructions: Preheat your grill to high.   Mince the stem ginger and put it into a bowl, along with the ginger syrup, garlic, red chili and soy sauce.  Whisk together well. Place the sole fillets onto a baking tray.  Drizzle the ginger mixture over top.  Pop under the heated grill and cook for 4 to 5 minutes, or until the fish flakes easily with the tip of a fork.  Cook time depends on the thickness of your fillets.  Remember it will continue to cook a bit upon resting. Serve hot, with the pan juices.  I like to serve this with some steamed brown rice and a mix of steamed vegetables. source  :    https://theenglishkitchen.blogspot.com/

Fresh Salmon Chowder ingredients: 1 1/2 TBS butter 1 stick celery, finely chopped 1 small carrot, peeled and chopped 2 TBS minced onion 1 TBS plain flour (all purpose) 180ml chicken stock (3/4 cup) 1 medium potato, peeled and diced 2 boneless, skinless salmon fillet portions 75g frozen peas thawed (1/2 cup) 240ml whole milk or half and half (1 cup) 120g strong cheddar cheese sea salt and freshly ground black pepper to taste a few splashes of Tabasco sauce chopped fresh flat leaf parsley to garnish instructions: Melt the butter in a saucepan.  Add the chopped vegetables and cook over low heat, stirring periodically, until the onion is translucent and the celery is tender.  Whisk in the flour and then whisk in the chicken stock.  Add the cubed potatoes.  Cook over very low heat, covered,  until the vegetables are crispy tender.  Add the salmon fillets.  Cover and cook for 3 to 4  minutes until the salmon is tender.  Break up into chunks.  ...