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Gurnard and Kelp Tagliatelle

Gurnard and Kelp Tagliatelle

Yes you read Kelp as in the Sea Weed. We did actually buy this from a Chinese Supermarket dried a while ago. But Kelp is Kelp. If you are near the coast and the water quality is good, there’s no reason why your shouldn’t harvest your own and give it a go.

The Gurnard were a Yellow Sticker gig. It’s not a Fish I would personally generally buy as unprepared they look a bit scary! Filleting them was a bit tricky but I managed to get all the fine bones out and we really enjoyed the ‘Meaty’ texture.

Ingredients:-

2 Gurnard, filleted into strips
Spaghetti (Gluten Free for us)
2 Kelp ‘Leaves, cut into strip with scissors, after soaking in cold water
2 Tbsp of Olive Oil
2 Cloves of Garlic, minced
1 Red Chilli, de-seeded and finely chopped
2 Plum Tomatoes, chopped
1 Tbsp of Capers
1 Sweet pointy Pepper, chopped
½ a Lemon juiced
½ a Lemon cut into wedges to garnish
Salt & Pepper to season
A handful of Balcony Parsley, chopped ( It grows quite happily on our little balcony)

Method:-

(1) Add the Olive Oil to a frying pan and fry the fillets on both sides for a minute over a low heat and season with Salt & Pepper.
(2) Add the Tomatoes, Sweet Pepper, Chilli and Garlic, stirring gently for a further 2 minutes.
(3) Add the Caper and Lemon Juice.
(4) Blanch the Kelp in water for 4 minutes over a low heat and drain.
(5) Cook the Spaghetti according to the packet instructions and drain.
(6) Stir the Kelp and Spaghetti though the other cooked ingredients.
(7) Serve garnished with chopped Parsley and a wedge of Lemon.

This was based on a Rick Stein recipe which Sue ‘Pimped Up’ a bit. We really enjoyed this. The Kelp has a real taste of the sea and a pleasing bite to it.

 

 

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‘Creamy’ Garlic Mushroom Chicken Thighs

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Category: Recipes

‘Creamy’ Garlic Mushroom Chicken Thighs

OK ‘Creamy’ is bracketed as Dairy products are now off the menu due to Sue’s digestive issues. So she’s found a way around this!

Ingredients for the Thighs:-

4 Chicken Thighs
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
½ Tsp of Dried Rosemary
½ Tsp of Dried Thyme
Salt & Pepper to season
2 Tbsp og Honey
2 Tbsp of Olive Oil
1 Tsp of Paprika

Ingredients for the Sauce:-

1 Tbsp of Olive based Margarine
1 Tbsp of Oil
100g of Mushrooms, sliced
4 Cloves of Garlic, minced
1 Tbsp of fresh Parsley, chopped
½ Tsp of Dried Rosemary
½ Tsp of Thyme
1 Tsp of Dijon Mustard
200ml of Almond Milk
200ml of Chicken Stock
2 Tbsp of Almonds, blitzed
Salt & Pepper to season

Method:-

(1) Combine the Garlic Powder, Onion Powder, Rosemary, Thyme, Olive Oil, Honey, Paprika and Salt & Pepper.
(2) Spoon over the Chicken evenly.
(3) Place the Chicken in a tray.
(4) Spoon over a little more Oil and place in a pre-heated over at 180c for 25 to 30 minutes, until the Chicken is cook through.
(5) Over a medium heat add the Oil & Margarine to a pan.
(6) Add the Garlic and fry for 30 seconds.
(7) Add the Mushrooms, Thyme, Rosemary and Salt & Pepper.
(8) Continue to fry until the Mushrooms have softened.
(9) Combine the blitzed Almonds to the Almond Milk and whisk into the Chicken Stock.
(10) Pour over the Mushrooms and stir until the Sauce thickens.
(11) Stir in the Mustard and Parsley.
(12) Arrange the Chicken on your plate and pour the Sauce over.


We were over-run with rather sad looking Mushrooms and had all the other ingredients. This recipe was the result and it was really good. We served ours with Bhaji style battered Garlic Mushrooms and tender stem Broccoli wrapped in Bacon.

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