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Smoked Haddock & Colcannon


A very quick and easy meal to whip up … either for lunch or a light dinner … simple yet delicious!



2 smoked Haddock fillets .. this is dyed as I can’t get undyed ones …


Peel, cut potatoes into quarter and boil with some salt


Blanch the cabbage or kale and chopped it up …. finely chop the onion


Mash the potatoes, add in the chopped cabbage and mix well … add a little milk if the mashed potatoes is too stiff


Add the cooked onion and mix well with the the mashed potatoes & cabbage/kale


Season with freshly ground pepper and salt


Turn the potato mixture onto a very hot pan ….


… spread potato mixure out .. fry until brown …


….cut it roughly into pieces ….


…continue frying until it is crisp and brown


Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover


Ingredients :

2 smoked haddock fillets, preferably undyed about 140g/5oz each

            good splash milk

            2 eggs

1 tsp vinegar

For the Colcannon :            

300g  potatoes, peeled & boiled

300g curly kale or cabbage, blanched

milk, if necessary

50g butter

1 medium onion, finely chopped

salt & ground black pepper

Methods :

  • To make the Colcannon : mash the boiled potatoes 
  • Chop the blanched kale/cabbage …add to the mashed potatoes and mix well … stir in a little milk if the potato is too stiff
  • Melt a little butter in a frying pan over a medium heat and add the onion …cook until soft …remove from heat and mix well into the potato & kale/cabbage mixture
  • Add remainder of butter to the pan … when pan is very hot, turn the potato mixture onto the pan and spread it out
  • Fry until brown, then cut it roughly into pieces  and continue frying until they are crisp and brown … set aside and keep warm
  • Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover
  • Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily
  • Meanwhile, get a pan of water on for the eggs … add a tsp of vinegar to the water … crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft
  • Divide the colcannon between 2 plates ….top with the haddock then a poached egg 

Szechuan Hot & Sour Soup


This is one soup that is tough to get the right consistency of .. I’ve personally followed various recipes from various cookbooks/online with no joy …. ultimately, I attempted making the soup with my own adaptation and through practice, I now can make it superbly with my eyes closed 😉


These are about the main ingredients I used … wood ear, shitake mushrooms, preserved Szechuan vegetable, tofu, pork/chicken, potato/corn starch, chopped onions & garlic … + the water from the re-hydrated mushrooms and chicken stock


Ingredients :

3 – 4 dried Shitake mushrooms, rehydrated by soaking in hot water (reserve water for soup)

1 big wood ear (about 8-10g), rehydrated by soaking in hot water

1 preserved Szechuan vegetable, soak in water for an hour to leach salt out

30g bamboo shoots (optional)

1pc firm tofu

1 chicken breast/100g lean pork

1 medium onion, chopped

2 cloves garlic, chopped

3 – 4 Tbsp potato/corn starch, mix with some water to make a paste

1 – 1½ ltr chicken stock (adjust accordingly)

1 Tbsp sesame oil

1 Tbsp Shaoxing wine

1 Tbsp sweet dark soy sauce

¼ cup Chinese black vinegar / Malt Vinegar

1 – 2 tsp chilli powder (adjust accordingly)

½ tsp ground white pepper

1 egg, beaten

2 Tbsp cooking oil

Scallion, diced for garnishing (optional)

Methods :

  • Julienne the Shitake mushrooms, wood ear, bamboo shoots (I don’t use this as I can’t stand the smell!) and preserved Szechuan vegetables
  • Sliced tofu into ½” by 1″ thick strips
  • Heat pot with 2 Tbsp cooking oil, toss in the garlic & onion and cook till soft then add in the chilly powder … stir for about 30 seconds then add in the meat, stir to mix till meat is opaque then add in all the julienned ingredients, i.e. mushrooms, wood ear, bamboo shoots and preserved Szechuan vegetables … stir to mix and cook for another minute
  • Pour in the chicken stock + the reserved water from rehydrating mushrooms …. if you wish for a more diluted soup, you may add more chicken stock and vice-versa
  • Bring soup to the boil and reduce heat and allow soup to simmer for 15 minutes
  • Add in the vinegar … taste and add more vinegar if you feel you want it more sour and then stir in the sweet dark soy sauce, sesame oil and the Shaoxing wine
  • Add in the tofu, stir to mix and allow to heat through for a few minutes then pour in the starch paste, stirring as you do so and you will see the soup thickening up … if too thick, add some more chicken stock and if not thick enough, add more starch
  • Add ground white pepper, stir and taste and adjust salty/sweetness/spiciness seasoning accordingly
  • Now swirl in the beaten egg and voila! soup is ready 😉
  • Serve hot with some diced scallions sprinkle over for garnish and a dash of white pepper, if so desired … I didn’t bother with any garnishing 🙂

Tipsy Fruity Apple Tea Loaf


Okay, this is exactly the same recipe as the Fruity Apple Tea Loaf I posted earlier but this one is “tipsy” with some cognac 😉


What I did is I soaked the golden sultanas with some Remy Martin XO Cognac …I used about 3 Tbsp of cognac and soaked overnight 😉


Soaking the sultanas in cognac and made this loaf very moist and tasty … I added 1 Tbsp to the batter mixture but can hardly taste it!

Black Pudding

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Loads of this left after our big breakfast fry-up … any good suggestions how else I can use this in a dinner dish?

Steamed Lemon Sole Fillet & Asparagus Rolls

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A very easy, healthy & simple light dinner … Season the lemon sole fillets with salt & pepper then roll it tightly around the asparagus stalks …steam in a steamer basket for 15 minutes or until the fish has turned opaque white …

Lift rolls out of steamer basket onto serving plates and serve up by drizzling a mixture of garlic oil & soy sauce …a wholesome meal that can’t get any easier than this! To make the garlic oil & soy mixture, chop up 4 cloves garlic, brown it lightly in 2 Tbsp oil in a pan then remove from heat and add 2 Tbsp soy sauce and drizzle over the fish & asparagus rolls

What’s These 2 “prickly nuts”??

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Can anybody guess what’s these 2 “prickly nuts”????

the ‘birth’ of a pre-mature chestnuts … 😉

Crispy Fried Butterflied Garfish

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Okay .. WHAT is Garfish??  According to Wikipedia, The garfish (Belone belone), or sea needle, is a pelagicoceanodromous needlefish found in brackish and marine waters of the EasternAtlantic, the Mediterranean Sea, the Baltic Sea, etc. The fish lives close to the surface and has a migratory pattern similar to that of themackerel, arriving a short time before the latter to spawn. It is long and slender, sometimes 2 or 3 feet (0.91 m) in length. From the North Sea, garfish migrate to shallow waters in April and May. They spawn in areas with eel grass in May and June. In the autumn they return to the open sea, including the Atlantic west of the British Isles.

Garfish are pelagic. They feed on small fish and leap out of the water when hooked. The garfish are oviparous and the eggs are often found attached to objects in the water by tendrils on the egg’s surface. Garfish have unusually green bones (due to biliverdin) which discourages many people from eating them, but the green color is harmless. They are caught mainly in fixed nets along the coast in shallow waters. Garfish are eaten fried, baked, barbecued or smoked.

So, as you can guess, this is the first time we are having Garfish!!

THESE are butterflied Garfish fillets … all the way from Australia 😉 … admittedly, it’s not a cheap fish … 500g (as what’s seen on pix here) costs about US$30 …almost £20??!!

Close-up view of butterflied Garfish fillets ….

This is an image of what a Garfish actually looks like 😉

Sprinkled with lemon juice and dredged in flour mixture

Dip garfish into beaten eggs

Coat Garfish with breadcrumbs …

Garfish perfectly coated with breadcrumb …

Panfry the breaded Garfish until crisp & golden

Crispy Fried Butterflied Garfish served up with simple steamed Asparagus and Baby Carrots and Crispy Cajun Potato Wedges

Oven-frying Cajun Potato Wedges

Crispy OvenFried Cajun Potato Wedges