Sorry for the slight hiatus in blogging, Bird started a new job and it’s been pretty busy in the Fats and Bird world! But we have still, of course, been cooking loads and have so many recipes to share with you. This one was a find on the BBC Food website as we were looking for inspiration on how to use up half a tenderloin of pork. While this dinner was gorgeous we can only imagine how much better it would be if cooked on a barbecue… bring on summer!
- About 150-200g pork tenderloin cut into 8 pieces
- 8 baby new potatoes, boiled in their skins until tender
- 8 thick slices of chorizo
- Juice of half a lemon
- 1-2 tbsp olive oil
- 3 sprigs of rosemary, leaves finely chopped
- About 200-300g broad beans (fresh or frozen, we always keep frozen broad beans in the house!)
- 3-5 mint leaves, chopped
- Extra virgin olive oil
- Salt & pepper
- About 75g feta cheese
To start with whack the grill on. This is a super quick recipe, it will be ready in less than 20 minutes excluding cooking the potatoes. Thread some skewers with the pork, chorizo and potato – we used four skewers for more even cooking.
Mix together the lemon juice, olive oil, rosemary and some seasoning and brush it all over the kebabs and then pop them under the grill.
They will take about 7-8 minutes per side which leaves plenty of time to make the broad bean salad. Turn the kebabs over once halfway through, if yours are anything like ours they will refuse to stay the way you want them to so you may have to get creative with a knife to hold them in place. Let’s just say Fats’ engineering degree certainly wasn’t wasted!
Bring a pan of water to the boil and add the broad beans. Cook for 4-5 minutes, then drain and rinse under the cold tap to cool them down. Once cooled and drained toss the broad beans with the extra virgin olive oil, chopped mint and seasoning then divide between two plates and crumble the feta over the top. Delicately plonk the kebabs on top and tuck in!
When we were planning our weekly meals we decided to have some smoked haddock fishcakes just like these ones we made a while ago – they make a perfect light meal that feels a little bit special. But Sainsburys didn’t have any undyed smoked haddock for offer online so we had to change plans, and we’re so glad we did because it gave us the chance to come up with these little beauties! These don’t come with a sauce unlike the smoked haddock ones so are even lighter and would make a great spring or summer dish – give them a try as the weather warms up.
- 1 large potato, peeled and diced
- 1 tsp butter
- 1 heaped tsp of wholegrain mustard
- 2 spring onions, finely diced
- A small bundle of chives, finely chopped
- 1 tbsp capers, roughly chopped (optional)
- 60g/1 small pack of smoked salmon, chopped/torn into bitesize pieces
Start by boiling the potato until tender and then drain. Mash this with the butter and mustard – give it a really good mashing so it’s nice and smooth. Then just mix in the rest of the ingredients and season! We only used a tiny bit of salt as the salmon is salty but put plenty of black pepper.
Shape the mixture into little patties (we did 2 per person) and pop into the fridge to chill for at least 20 minutes.
As everything in the cakes is cooked they just need to get a nice golden colour so coat lightly in flour and shallow fry for a couple of minutes per side – try not to turn them too much as they are quite delicate. Serve as we did, we wilted spinach and a wedge of lemon or with a simple green salad.
Another one-pan quickie here, definitely with a spring influence – we went out and saw crocuses (crocuses? Croci? Apparently both are correct) and snowdrops in the sunshine today… blame that! Technically you do use two pans as you use one to toast the fennel seeds but this isn’t essential and they don’t exactly make much of a mess. So if, like us, you are ready for a little spring on your plate then give this one a try.
- 1 tsp fennel seeds, lightly toasted and crushed
- Pasta of your choice
- Raw king prawns, about 6-8
- 1 large handful of frozen peas
- Zest of 1 lemon
- A handful of parsley, roughly chopped
- 2 tbsp creme fraiche
- Salt & pepper
Pop some water on to boil and when it’s boiling salt the water and drop the pasta in (pretty sure you don’t need telling how to cook pasta). When the pasta is a couple of minutes away from cooked add the peas to the pan. Once the pasta is cooked reserve about 1/2 a mug of the pasta water and then drain. Put the pan back over a low heat, add the fennel seeds, lemon zest, parsley, prawns and creme fraiche to the pan and stir over the low heat until the prawns are cooked. While doing this add in a little of the pasta water you saved as you need it until it looks like a perfect, creamy consistency. Season to taste and serve!