The Sun has got his hat on . . . .

Bank Holiday Saturday and the sun is shining!  Looks like being a wonderful weekend – so you don’t want to be spending too long in the kitchen!  The main fish dish should take you about 5 minutes to assemble, 15 minutes to cook – and  pudding is the easiest ice cream recipe you will ever find, with no need for an ice cream maker!

My lovely niece, Nicola, who lives in Glasgow, sent John some bottles of chilli sauce to add to his collection.  He thinks its one of the best and I’ve been wondering how to use it in a recipe – and here it is!  For those of you can’t find it , I have given an alternative – or you could just use your favourite.

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Baked Cod Loin with sizzling spinach, ginger and chilli

  • 1 piece of cod loin
  • 1 tablespoon rice wine   )
  • 1 tablespoon soy sauce   )  or a smear of Glasgow Death/alternative chilli sauce
  • 1 garlic clove, crushed    )
  • 150g spinach leaves
  • 2 salad onions
  • 5 grams fresh root ginger  ) don’t forget the frozen ones you can buy to save waste
  • 1/2 red chilli                          )
  • 1 tablespoon sunflower oil

Preheat the oven to 200oC.  Place a large sheet of foil on a baking tray and sit the cod on top.  Drizzle over the rice wine, soy sauce and crushed garlic – or smear, to taste, with chilli sauce.  Massage into the fish and tightly seal the foil parcel.  Bake for 12 minutes. Cook the spinach till just wilted and drain,  Cut the salad onion, ginger and chilli  into thin slivers.  Arrange the spinach on a serving plate top with the cod and any cooking juices.  Pile onto the fish the chilli, ginger and onion.  Heat the oil until smoking and pour over it all so it sizzles! Serve with stir fried vegetable and bean sprouts.

Lemon Ice Cream

  • 1 large lemon, juiced and zested
  • 200g Castor sugar
  • 250 ml milk (semi or whole)
  • 250 ml double cream

Combine zest and sugar in a bowl. Put in milk (not heated) and stir till dissolved. Stir in juice. Whip cream till stiff. Fold into the lemon mixture. Line a loaf tin with cling film. Pour mixture in and cover. Freeze.  Tip out and slice to serve.

Bon Appetit!

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