Tagged: olive oil

Baked Salmon with a different Coleslaw

Ok, have you sussed that I’ve still got a lot of Salmon left? Well what the hell to do with it is the quest and here is a recipe that should tickle yer cockles.

It involves cooking Salmon in a tin foil parcel. As it wasn’t cooked in Parchment paper, I can’t really call it “en papillote” as Frank would insist.

I had this with a nice tasty rice that I cooked in some chicken stock that I made previously. [see http://fabfoodblog.info/?p=74 ]

The “different coleslaw” is just a quick thing that I knocked up from things I had in the fridge.

For the Salmon you need er, salmon, and a piece of foil that is large enough to make a parcel that the salmon will fit in, without being too cramped

Place the salmon onto the foil and then add a glug of olive oil and a few slices of lemon and lime some sea salt and a twist of pepper and wrap the salmon up. Make sure the parcels are tightly done up at the edges as you don’t want the juices to run out.


Now put the parcels into a hot oven for 15-20 minutes

For the coleslaw , it’s easy to make your own as all it realy is , is shredded veg and mayonnaise. You could make your own mayo, or even an aioli or just use a shop bought one.  I was lucky as Frank had brought me some aioli ,(garlic mayo to me & you!) and mixed it with some low fat mayo.  For the veg ingredient I finely sliced beetroot, cucumber and spring onions

And that is is , take the salmon out of the oven, unwrap the parcel and slide the salmon onto your plate along with the coleslaw and rice

Squeeze some of the leftover lemon or lime over the fish and enjoy.

More Salmony stuff later on . Mugsie.

Liver Paté

Ok, it’s getting that time of year for eating some things that have been grown, and I think a good partner for these is a Paté
It’s a very simple thing to make but the reward in flavour has to be up there with the best. Of course there are different types of paté, but this is a tried and very well tested recipe by many members of my family as it is something that I make every Christmas.

There is one bit of kit that you will need and I think every modern kitchen should not be without one, and that is a Hand Blender.

This is a very handy tool for you to use when making a soup. Especially when you have made your own stock of course




Here’s what you need.

Pigs Liver (Packet of)
2 Onions
4 Garlic cloves
Qtr pack of Butter
Olive Oil
2 Red Peppers (Finely diced)
Half a pack of Mushrooms (Finely diced)
Optional Chilli

In a saucepan add 2 chopped onions and 4 large cloves of garlic, a glug of oil, and a quarter of a block of butter. At this stage I always add a couple of chopped chillis.
Soften all the onions and garlic by gently frying for 5 minutes,  then add a packet of Pigs Liver, you know, the ones they sell at supermarkets. [normally something like 500g]
Keep moving the liver about till it is cooked all the way through. You cannot overcook liver for a paté.
Meanwhile in a frying pan gently fry 2 Red Peppers that have been finely chopped till softened and then at the last minute add half a pack of finely chopped mushrooms and fry for no more than a minute.

Now get your hand blender out and blend the Liver/Onion mixture to a smooth paste, add a little more oil if needed. At this point add your salt and keep tasting till you think it is right, and when you think it is right, add a little more. You will be eating this out of the fridge and coldness kills flavour.
Now add your peppers and mushrooms and mix it all together with a spoon. Now you can add your herbs and pepper. I used chives as that is what was growing in a pot outside. Other good herbs would be Parsley, Thyme, Sage.
Put it all into a receptacle and chill till you need it.

Serve with toast and some lettuce . This does make quite a bit so maybe you’d like to give some away, it doesn’t cost much to make, and sharing food is what this site is all about.

You will never buy another shop paté ever again!

Happy Blending. Mugsie