Recipe: weeknight fish tacos

 

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As much as I sometimes like to make an elaborate all-from-scratch meal on weeknights I am often tired and temped to reach for my phone and Deliveroo. But, most of the time I manage to resist because I can come up with a quick and lovely meal that takes only minutes to cook but gives as much satisfaction as a takeaway.

These fish tacos definitely belongs in that category, and although you can bread your own fish it’s not that much better than the good ones you find at M&S or Waitrose, so I take the easy way and buy it. And since I love these tacos so much, I always buy more breaded lemon sole goujons than I need so I can put some in the freezer for the next time the laziness (or craving) hits.

So, when the fish is cooking in the oven, all you have to do is cut some vegetables (out of the suggestions below I find avocado, lettuce and spring onions most pertinent – although my supermarket was out of spring onions when I took the photos – the rest are nice if you have them to hand already but no need to pop to the supermarket to get them) and mix the spicy mayo, which literally takes minutes, and once the fish is cooked, you just assemble and tuck in.

Plus it’s ready before your takeaway would even arrive, which is quite important for us hangry people.

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Weeknight fish tacos, serves 2

4 soft corn or flour tortillas

6-8 store-bought lemon sole goujons

1 little gem

1 avocado

a handful of cherry tomatoes

1/4 cucumber

1/2 lime

spring onions

coriander

100 ml Hellmann’s mayo

2-3 tsp Gochujang paste (or if you prefer a smokier flavour; chipotle paste)

Pre-heat the oven to 180-200C. Line an ovenproof dish with parchment paper and place the fish on it. Place in the hot oven for approx 15 minutes until cooked through and crisp. 

Mix mayonnaise and Gochujang paste together in a bowl and set aside. 

Cut the vegetables into chunks. Slice the spring onions and chop the coriander. When the fish is ready, take it out of the oven and tear the goujons into chunks. Heat up the tortilla breads in the oven for 30 seconds and start the assembly. I prefer to start with some spicy mayo spread onto the tortilla, then fish, more mayo, vegetables and last the spring onions and coriander. Finish with a squeeze of lime and some salt and dig in. 

PS. Since I have a sensitive stomach I’ve only listed the vegetables I use myself, but Rosie’s fish tacos with cabbage looks just as scrummy!

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Sweet potato muffins with feta

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Savoury muffins are great as a snack in between meals or for breakfast on the go, and these lovely ones with sweet potato (the best vegetable there is according to Jamie Oliver!), spring onions, chilli and feta are absolutely delicious!

The recipe is courtesy of Jamie’s latest cookbook, but I have substituted feta for parmesan and white flour for wholemeal. Obviously, the picture above is before they went into the oven; I was so mesmerised by the smell when they were done I just dove straight in and forgot all about photographs. Sorry, but if you make them you’ll understand.

Sweet potato muffins with feta, serves 12

Adapted from Jamie Oliver’s recipe.

olive oil

600 g sweet potatoes

4 spring onions

1-2 red chillies

6 eggs

3 tbsp cottage cheese

250 g self-raising flour

1/2 packet of feta 

Pre-heat the oven to 180C. Line a 12-hole muffin tin with paper cases. Lightly wipe each one with oiled kitchen paper. Peel the sweet potatoes and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.

Divide the muffin mixture between the cases. Add a slice of chilli to each one. Bake at the bottom of the oven for 45 to 50 minutes. They freeze well. 

 

 

Tuna tartare with avocado

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I prefer most my fish raw, marinated or cold smoked. Maybe it’s in my Scandinavian genes or maybe it’s because I love sushi so much. Regardless, I like to try new fresh recipes with raw or marinated fish.

This version of tuna tartare is very easy to make, and feels really fresh on your palate, which is just what I like. No need to over-complicate matters when you’re using good ingredients.

Do remember to choose a sustainable tuna, like pole-caught yellow fin tuna.

Tuna tartare with avocado, 2 starter size portions

Most important when eating raw fish is to make sure it’s super fresh. And that you freeze it before you eat it if it’s a wild fish, to kill of any bad bacteria. Farmed fish usually doesn’t have the same bacteria, but if you’re unsure do freeze it first – better to be safe than sorry. Most fish is transported frozen, if that’s the case you don’t need to refreeze it.

120 g sustainable tuna

1 avocado

1 lime, the juice

4 spring onions

small bunch oriander

a few drops Tabasco

1-2 tsp olive oil

a few splashes Worchestershire sauce

salt and pepper

Trim the fish and cut into small cubes. Place in a bowl. Chop the spring onions and coriander. 

Spoon the avocado into a bowl and mash with a fork. Season to taste with lime juice, Worchestershire sauce, salt and pepper. 

Season the tuna with Tabasco and lime juice. Add some olive oil to coat it. Add salt and pepper. 

Divide the avocado mash between two plates and shape into circles. Top with the tuna tartare and decorate with spring onions and coriander. 

Loaded potato skins with spring onions and cheese

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I don’t know about you, but I really dislike January. I am constantly tired, cold and it seems like the longest month ever.

At times like these one needs comfort, and I like mine in the form of food, scented candles, duvets or blankets and either a good television series or a good film.

Comfort food no 1 for me always involves melted cheese. Nothing can beat its gooeyness and oozing warmth. Paired here with spring onions for both texture and bite, sour cream for creaminess as well as a binding agent and fluffy baked potato and crispy skins. Yummy!

The inspiration is Nigella and of course America. And I will not give you a recipe – you don’t need one – just a quick sketch.

Loaded potato skins with spring onions and cheese

1 baking potato per person

grated strong cheese, cheddar or a matured Red Leicester works well

chopped spring onions

sour cream or creme fraiche

salt & pepper

Wash the potato(es). Bake it/them whole but pierced in a 200C oven until soft. This depends on both oven and the size of the potato but somewhere between 40 and 60 minutes. Cut the potato(es) in half lengthways. Spoon out the fluffy potato and place in a bowl. Mix with spring onions and grated cheese. Add sour cream and mix to combine. Season. Spoon the mixture into the potato skins. Top with some more grated cheese. Place on a baking tray and bake for another 5-10 minutes for the cheese to melt. 

Serve with crispy bacon and a salad, or just plain. 

 

Servera gärna med knaperstekt bacon och sallad. 

Cream of corn soup topped with crispy chorizo, grated cheddar and spring onions

The soup season will soon give way for the salad season, but before it is completely over I would like to serve you this delicious soup.

It is a pretty straightforward cream of corn soup, but topped with lovely crispy chorizo, grated cheddar and salad onions. It is the ultimate soup topping for this particular soup and for some reason I picture a cowboy making this in his battered metal saucepan over an open fire. I don’t know why this image pops up but it might have to do with the slight texmex-vibe the combination gives off. To make this connection even more visible, try serving it with tortilla wedges fried crispy in butter. Delicious!

Cream of corn soup topped with crispy chorizo, grated cheddar and spring onions, serves 2

1 can (400 g) tinne sweet corn

200 ml water

1 tsp concentrated vegetable stock

75 ml cream

salt, white pepper

a dash of sherry vinegar

Topping:

1/4 chorizo, roughly chopped up

2 salad onions, chopped

2 tbsp grated cheddar

To serve:

1 wheat tortilla, cut into six triangles/wedges

1 tbsp butter for frying

Rinse the sweetcorn and drain. Place in a saucepan and add the water and stock. Bring to the boil and let it simmer for about 5 minutes on medium heat. Fry the tortilla pieces golden brown in the butter. Drain on kitchen towel. Fry the chorizo pieces in the same frying pan. Drain on separate kitchen towel.

Mix the corn with the water until smooth. Pour it back into the pan. Add the cream and vinegar. Bring to the boil and season to taste with salt and pepper. Pour into bowls and top with grated cheese, chorizo and spring onions. Serve with the fried bread.

Ottolenghi inspired beans with spring onions and feta

I have probably raved about Ottolenghis vegetarian cookbook Plenty enough for you to know that I love it and use it quite a lot.

The only ‘problem’ I have with the some of the recipes are the more uncommon ingredients that are sometimes required. At least uncommon when not found in a London supermarket. If you live in the countryside and have your own garden it is of course different.

I found a lovely recipe of fried butterbeans with feta, springonions and sorrel. Sorrel being that difficult ingredient to find in a London supermarket this time of year.

Because of omitting the sorrel and making a few other substitutes, this is not an Ottolenghi recipe anymore, but close enough. If you want the real deal, then look in his book and make sure you source some sorrel.

I ate this bean salad as it is with some nice bread for supper, but you can easily serve it as a side dish at a barbecue, instead of mash with sausages or any other way you want.

Ottolenghi inspired beans with spring onions and feta, serves 2

1 can (400g) cannellini beans

plenty of butter and oil for frying

1 garlic clove

1 red chilli, finely chopped

8 spring onions, chopped

2 tsp sumac

1/2 lemon, the juice

1/2 tsp salt

more olive oil

as much crumbled feta as you like

Rinse the beans and drain. Heat up the butter and oil in a frying pan and only add enough beans to cover the bottom, to fry them in batches. Fry until the beans are golden brown, remove and fry the other batch(es). Add the garlic, chilli and onions to the last batch. Fry for a couple of minutes and add the other beans. Remove from the heat and add the lemon juice and sumac. Add salt and olive oil and lastly the feta.