Some of the simplest dishes are those that sizzle on top of the stove, leaving the oven free for a baked potato accompaniment, or a got dessert. With wok or frying pan at the ready, sample such delights as Hake au Poivre with Red Pepper Relish or Chicken with Tarragon Cream. Pan-fried dishes include fritters and fish cakes of various kinds, including the irresistible Sweet Potato, Pumpkin and Prawn Cakes. On night when meat is on the menu, plump for Lamb Burgers with Red Onion and Tomato Relish or a spicy stir-fry.

  • TURKEY CROQUETTES

  • In these crisp patties, smoked turkey is mixed with mashed potato and spring onions, rolled in breadcrumbs, and served with a tangy tomato sauce. SERVES FOUR INGREDIENTS 450 g / 1 lb potatoes, diced 3 eggs 30 ml / 2 tbsp milk 175 g / 6 oz smoked turkey rashers (strips), finely chopped 2 spring … Continue reading “TURKEY CROQUETTES”

  • CHICKEN WITH TARRAGON CREAM

  • The aniseed-like flavor of tarragon has a particular affinity with chicken, expecially in creamy sauces such as the one in this favorite French bistro-style dish. Serve seasonal vegetables and boiled red Camargue rice with the chicken. SERVES FOUR INGREDIENTS 30 ml / 2 tbsp light olive oil 4 chicken supremes, each weighing about 250 g … Continue reading “CHICKEN WITH TARRAGON CREAM”

  • SALMON FISH CAKES

  • The secret of a good fish cake is to make it with freshly prepared fish and potatoes, home-made breadcrumbs, and plenty of interesting seasoning. SERVES FOUR INGREDIENTS 450 g / 1 lb cooked salmon fillet 450 g / 1 lb cooked potatoes, mashed 25 g / 1 oz / 2 tbsp wholegrain mustard 15 ml … Continue reading “SALMON FISH CAKES”

  • RED SNAPPER BURRITOS

  • Fish makes a great filling for a tortilla, especially when it is succulent red snapper mixed with rice, chilli, and tomatoes. SERVES SIX INGREDIENTS 3 red snapper fillets 90 g / 3½ oz / ½ cup long grain white rice 30 ml / 2 tbsp vegetable oil 1 small onion, finely chopped 5 ml / … Continue reading “RED SNAPPER BURRITOS”