Great Kitchen

Tuna Pot Pie Ingredients: For the pastry: 140g all purpose flour (1 cup)   1/2 teaspoon salt 2 1/2 TBS butter 2 1/2 TBS lard   3 to 4 tablespoons of ice water For the sauce: 2 TBS  butter 2 TBS plain flour 240ml  whole milk (2 cups) 1 small onion, peeled and chopped salt and pepper to taste a splash of hot sauce a squeeze of fresh lemon juice 1/2 tsp dill weed You will also need: 240g jar of albacore tuna in spring water drained (8 ounces) 1 cup each cubed carrot and frozen peas, cooked Instructions: To make the pastry, mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball, flatten, wrap in cling film and chill.  Melt the butter in a saucepan for the sauce. Add the onion and cook over medium heat, without colouring, until the onion is softened.  Whisk in the flour. Cook for a minute, then slo...

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...

Honey Mustard Salmon ingredients: 2 fresh salmon fillets, rinsed and patted dry with paper towells 1 TBS mayonnaise 1 TBS Dijon mustard 1/2 tsp yellow mustard 1 TBS liquid honey 1 tsp white vinegar pinch each paprika, salt and black pepper 1 TBS butter, melted 3 TBS panko bread crumbs 1 tsp parsley flakes instructions: Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with aluminium foil and spray with nonstick cooking spray. Whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, paprika, salt and pepper, combining well. Pat the salmon dry and place onto the baking sheet. Divide the mustard sauce between each salmon fillet, brushing it all over to coat. Mix together the butter, panki and parsley flakes. Pat half of this mixture onto each salmon fillet. Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately. source :  https://theenglishkitchen.blogspot.com/

Garlic Butter Salmon & Broccoli  ingredients: You will need: 2 boneless, skinless, salmon filets 1 small head of broccoli, washed, trimmed and broken into florets (about 2 cups) For the garlic butter: 2 cloves of garlic, peeled and minced 3 TBS butter, melted 1/2 TBS soft light brown sugar, packed 1/4 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp dried rosemary salt and black pepper to taste 1/2 lemon, divided in half instructions: Preheat the oven to 200*C/400*F/gas mark 6. LIne a baking tray with aluminium foil and spray lightly with some non-stick cooking spray. Pat the salmon dry and then arrange on the baking sheet. Scatter the broccoli florets around the salmon on the sheet. Whisk together the melted butter, brown sugar, oregano, thyme, and rose mary. Drizzle this mixture over the salmon and the vegetables. Take one lemon quarter and squeee it over the fish. Season all to taste with salt and pepper. Bake in the preheated oven for 12 to 15 minutes until the salmon flakes e...

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...

Wild Alaska Salmon & Warm Vegetable Salad ingredients: 1 X (418g) or 2 (213g) cans of  red or pink wild Alaska Salmon (14 3/4 oz or 2 X 7.5 oz) 3 TBS olive oil 2 shallots, peeled and sliced 12 cherry tomatoes, halved 250g (9-oz) roasted peppers in brine, drained 175g (6-oz) grilled artichokes in brine or oil, drained 1 tsp finely grated lemon zest 2 TBS lemon juice 1 tsp wholegrain mustard salt and freshly ground black pepper 1 X bag rocket, watercress, and spinach salad leaves (about 4 cups) instructions: Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks with a fork. Heat 1 TBS of the olive oil in a frying pan and add the shallots. Cook gently for a couple of minutes, then add the cherry tomatoes, peppers and artichokes, tossing them together as they cook for about two minutes, to warm them through. Whisk together the remaining olive oil, lemon zest, lemon juice and mustard.  Season with salt and pepper. ...

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.  ...