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Parmesan Crusted Plaice and Salad

A Jamie Oliver Recipe from App Store
Made this in London

For 2 people

4 x 100g plaice fillets skinned (mine weren't skinned but I can see the benefit) for how to skin fish look up youtube or get fishmonger to do it. you will need a sharp and thinnish knife.

1 med avocado ( I used two)
100g watercress
1 punnet cress (I used rocket)
1 lemon
half a fresh red chilli
2 tablespoons plain flour
1 medium egg (this was touch and go, might need two)
50g parmesan cheese ( i think we used half one of those blocks of parmesan)
salt and pepper
extra virgin olive oil

pre heat oven to a low setting, warm plates if you want.

Stone and peel avocado , this is how: first cut into avocado lengthwise until you can feel stone, and roll knife all the way around the fruit, then do the same thing lengthwise so that you have quarters segmented. Hold the fruit and twist like taking a top off a jar. and the flesh should come away from the stone. Throw away stone and hold the skin and peel off flesh, should come away easily. Flesh is a bit soft but you should be able to chop it into bite size pieces.

Put avocado pieces into a bowl
Take stalks off watercress and add to bowl also put in snipped cress or rocket.

Make the vinaigrette:
Finely grate the zest of the lemon into a small bowl then squeeze lemon juice into same bowl. Add three times as much extra virgin olive oil and season with salt and pepper- put to one side.

De-seed and finely chop chilli

Coating the Plaice, Ideally you need three plates one of which should hold a lightly whisked egg (bowl?)

First plate put flour with salt and pepper
Second plate put whisked egg
Third plate grated parmesan

get a frying pan with a bit of oil hot.
Place the fish fillets on the plate with the flour and turn so that they are coated with flour, then dip the fillets into the egg and then into the cheese so that they now have a cheese coating. I find it easiest to put them straight into the frying pan.

They dont need much cooking, fry until golden brown underneath and then turn over add the chopped chilli for the last minute. Toss the salad in the dressing and serve with the fish.

Spicy Parsnip Soup

Just thought I would add this one as its and all time favourite of mine and cheap.

serves 2

2 tablespoons butter
1 small onion chopped
1 med potato peeled and chopped
250g parsnips (2 parsnips?) peeled and chopped
1/4 tsp of curry powder
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp ground cardomen
3/4 litre of veg stock
salt and pepper
double cream/creme fraiche

Melt the butter, cook onion and potato 3 to 4 mins until softened add parsnips and mix well. Stir in ground spices and cook for another minute. Should smell nice.. Pour in stock and bring to the boil. Lower heat and cover pan , simmer for 20mins until parnips are soft. ( all depending on how small you cut them) . Remove from heat and use blender to process until smooth , season and serve with a swirl of cream.

menu for the week

Tues: Potato and Fennel Soup (Hugh FW)

Wed: Full English Breakfast (Ainsley Friends and Family)

Thu: Gills Poached Leek and Dorset Blue Vinny Tart (Hugh FW)

Fri: French Bread Pizza Toasts (Ainsley FF)

Sat: Baked Chicken/Quorn Curry (Hugh FW)

Sun: Caremelized Leek and Bacon Pilaff (Ainsley FF)

Mon: Pizza (Hugh FW)

Suprise Tatin

This is a very tasty recipe, best to use ready rolled pastry, we used a rectangular baking dish to bake it in and then turn it upside down to serve.

serves 4
200g cherry tomatoes
2 tablespoons olive oil
500g baby potatoes
1 large onion
40g sugar
10g butter
2 tsp oregano
150g hard goats cheese
1 sheet of puff pastry
salt and pepper
parchment paper
oven 130C

First the Tomatoes

Cut them in half on a baking sheet, drizzle with oil and salt and pepper. place in oven for 45mins to dry.

Then potatoes

Boil for 25mins in salted water, cut into 1 to 2cm discs.

Then onions

Fry the onion with the oil and some salt for 10mins until golden brown.

Brush the baking dish with oil (we used a rectangular dish but the recipe says 22cm round cake tin)
cut parchment paper to line the bottom. In a small pan cook the sugar and butter on a high heat stirring constantly with a wooden spoon to get a semi dark caramel. Pour the caramel evenly over the bottom scatter the oregano.

Lay the potato slices close toggehter, cut side down on the bottom of the tin Gently press onion and tomatoes into the gaps and sprinkle gently with salt and pepper. Spread the slice of goats cheese evenly over the potatoes . Cut puff pastry to fit and put on the top, gently tucking the edges in.

Pre heat oven to 200C and bake the tart for 25mins turn it down and bake for 15mins , though we found it took a lot less time say 20 mins.
Turn it upside down to serve, yes you can, be careful its very hot.

Menu for the week

Tue: Suprise Tatin (Ottolenghi)

Wed: Hot Smoked Trout Pate (Hugh FW)

Thu: Seasonal Tempura vegetables (Ottolenghi)

Fri: Fried Fish Fillet in Herbs and Lemon (Hugh FW)

Sat: Black Pepper Tofu (Ottolenghi)

Sun: Tartiflette toastie (Hugh FW)

Mon: Very Full Tart (Ottolenghi)

Menu for the week

Tues: Cheese topped trout (Trout Book)

Wed: Vindaloo (Jamie MOF)

Thur: Carrot and Dill Soup (Rose Elliot)

Fri: Sticky Chicken (Jamie at Home)

Sat: Toasted Cheese sandwich and Slaw (Nigella)

Sun: Bruschetta(Ainsley F&F)

Mon: Stuffed peppers(Jamie at Home)