Fresh Haddock Mousse – Serves 6
I love this dish! You can have it in so many ways, as a starter in a family dinner, for a healthy lunch or for a snack. Haddock is a good source of vitamin B6 and B12, magnesium, niacin, phosphorus, and selenium.
A raw fillet contains around 143 calories, 31.5g of protein, and 0.9g of fat. It contains no carbohydrates or sugar, perfect to recharge our body and mind in healthy and delicious way.
350g Haddock fillet, skinned
1 bay leaf
30g plain flour
7.5ml powder gelatine
15ml Dijon mustard
30ml tomato ketchup
5 Worcestershire sauce
90ml double cream
20ml lemon juice
Salt and Black pepper
1. Place the haddock in a frying pan, pour over the milk and add the bay leaf and peppercorns with a good pinch of salt. Bring slowly to the boil, cover and simmer for 5-10 minutes or until the fish flakes easily when tested with a fork.
2. Meanwhile, place 30ml of hot water in a small bowl and sprinkle the gelatine. Stir briskly until dissolved, then leave to cool. Strain the liquid from the fish and reserve. Flake the haddock, discarding any bones.
3. Melt the butter in a medium saucepan, add the flour and cook gently, stirring for 1-2 minutes. Remove from the heat and gradually blend in the fish juice you kept. Bring to the boil, stirring constantly, then simmer for 3 minutes until thickened and smooth. Remove from the heat and stir in the soaked gelatine.
4. Mix the sauce, fish, mustard, tomato ketchup, Worcestershire sauce, salt and pepper in a blender or food processor until smooth. Turn out into a bowl and cool. Lightly whip the double cream.
5. Stir in the mayonnaise and lemon juice with cream. Adjust the seasoning if need be, place the mix in a food container and refrigerate for 4-5 hours.
6. When firm, cover with cling film. Always remember to remove it from the fridge 30min before serving. Excess chilling takes the edge off the flavour of the fish.
Recommended Wine: Gewürztraminer (Germany or Austria)
Chicken, Parsnip and Mushrooms – Serves 4-6
This is a variation of the very famous classic French dish pot-au-feu. I love this classic dish, the broth, the tender poached chicken and the nutty mushrooms. A healthy feast that will recharge the body and mind.
3 tablespoon olive oil
2 leeks, washed and thickly sliced
2 parsnip, peeled and cut into chunks
4 bay leaves
8 cloves garlic, unpeeled
1 small handful thyme
200g assorted mushrooms, cleaned
1 large (1-1.2kg) chicken, trussed and rubbed with 1 teaspoon salt
Salt and black pepper
1. Heat oil in a large deep saucepan or casserole dish (one can fit the whole chicken, preferably with a tight fitting lid). Fry the leeks, parsnip, bay leaves, garlic and shallots until they begin to turn golden. Add thyme and mushrooms and fry for one minute.
2. Sit chicken on top of the vegetables and pour in enough boiling water to just about cover the chicken. Bring to the boil, then lower the heat to a simmer, cover and poach for 60-90 minutes. The chicken is cooked when the meat on the thigh is no longer pink – test with a skewer.
3. Once ready add a little salt and pepper to taste, then leave to sit in the broth for 15 minutes off the heat.
4. Remove the chicken and place it on a serving plate, cut up the chicken and serve with the vegetables and mushrooms. Place the broth in a jug and use as the sauce. Enjoy!
Recommended Wine: Pinot Noir (New Zealand)
Nectarine Stuffed with Pistachios and Honey – Serves 4
This is a different take on an Italian classic. You can serve it warm for a family dinner or at a picnic.
4 large free-stone nectarines
150g unsalted butter
1 cup shelled, unsalted pistachio nuts, coarsely chopped
100 ml light honey
Finely grated zest of 1 lemon
1. Preheat oven to 180c or mark 4. Half the nectarine and remove the stones. Using a teaspoon, scoop up a little of the flesh to allow more stuffing.
2. Lightly grease a roasting dish with butter and place the fruit halves in, cut side up.
3. Bring the pistachios, honey, remaining butter and the lemon zest to boil in a small saucepan, stirring slowly. Boil for a few minutes until it starts to caramelise.
4. Spoon our mix into the fruit cavities, bake for 20 minutes or until the pistachios start to go a golden brown colour.
5. Rest them for 15 minutes before serving with whipped cream. All done!