Been a while

Tonights offering was Sea Bass fillets with Chozio and Butter Beans. This was really quick and totally tasty. Full recipe to follow soon. image

  • Ingredients

  • 2 large, ripe tomatoes
  • 2 boneless sea bass fillets
  • 1tbsp olive oil, plus 1tsp
  • 1 medium onion, finely chopped
  • 1 garlic clove, peeled and very finely sliced
  • 50g diced chorizo
  • 410g butter beans
  • 100ml water
  • 100ml dry white wine
  • 31g flat leaf parsley, leaves roughly chopped
  • flaked sea salt
  • freshly ground black pepper

Make a cross in the bottom of each tomato and put in a heatproof bowl. Pour over enough just-boiled water to cover the tomatoes and leave for 1 minute until the skins shrink back under the hot water. Drain and leave until cool enough to handle. Slip the skins off the tomatoes and discard. Cut the tomatoes into quarters, scoop out the seeds and discard. Cut the tomato flesh into roughly 1.5cm pieces and set aside.

Slash the sea bass fillets 2-3 times diagonally through the skin. Rub the skin with ½ tsp of the oil and season on both sides with salt and pepper. Place a large non-stick frying pan over a medium-high heat. Cook the sea bass fillets, skin-side down, for 2 minutes until the skin is lightly browned. Transfer to a warm plate.

Return the pan to the hob and reduce the heat to low. Add the remaining 1 tbsp of oil, onion and garlic. Cook for 5 minutes, stirring regularly until softened. Add the chorizo and cook for a minute more, stirring. Tip the tomatoes and butterbeans into the pan and cook for a further 2 minutes, stirring.

Pour over the water and wine and bring to a simmer. Stir in the parsley and simmer for 2 minutes, stirring. Place the fish fillets, skin-side up, gently on top of the tomatoes and beans and heat through for 1-2 minutes until the fish is hot.

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Paprika Chicken

Will be giving this one a go soon.

Cooking Up The Pantry


This chicken sits quite happily in the fridge for 24 hours to deepen the marinade flavour and darken the outside of the meat. I cook in a preheated oven or it is excellent cooked on the BBQ.

I like to buy a whole chicken and then cut it into 8-10 pieces, that way, everyone gets a bit that they like and everyone gets some crispy skin which is part of the pleasure of this chicken.

Serves 6.


1 x 2kg chicken, jointed into 8-10 pieces

60mls olive oil

2 tablespoon smoked paprika

1 tablespoon sweet paprika

2 tablespoons dried oregano

2 teaspoons dried thyme

1/2 teaspoon cayenne powder

1 tablespoon salt

Freshly ground pepper


Combine all of the ingredients in a bowl, cover and leave to marinade for at least 12 hours if you can.

Preheat the oven to 200 degrees.

Line a baking sheet with baking parchment…

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Tuesday night=grown ups food.


Every Tuesday is a wee treat, no kids to cater for.

Last night was a rare thing for Scotland, it was dry and it was warm. What better to do than break out the BBQ? Unfortunately things didn’t all go to plan (when do they ever?) and by the time the shopping and tidying was finished it was starting to cool down a bit outside. Never mind burgers can taste just as good cooked indoors so long as there is plenty going on in the flavour department.

The starting point was some particularly nice big juicy venison burgers. These were duly cut in half, crammed with as much stilton as possible and reformed into (nearly) burger shapes. Once cooked (8 mins in a frying pan) these were joined on the wholemeal rolls with some chilli mayo, rocket and cooked and crunchy shallots. The remainder of the plate was to be occupied by some left over sweetcorn salsa and some newly deep fried sweet potato chips.

Given the fact that this meal was almost entirely improvised to take advantage of the fabulous weather, it turned out really rather well. I do however have to work on my portion control as my trouser waistband did seem to be even more snug than usual this morning.

Sunday night with the kids.

This was just a wee something I threw together for the kids and I this evening.


Some pan fried pork steak with a butter bean and mushroom sauce. Pork was rubbed with oil and spices first before being put in the pan. Sauce was just a straight forward white sauce with some sliced mushrooms, sage, white wine, butter beans and a little drop of cream at the end of cooking. Both kids really liked it with number two child going back for seconds.

Spicy Cajun Chicken (Jamie Oliver 15 min)

So,  finally got round to making this.


First time cooking in the new kitchen and took slightly longer than the 15 mins Mr. Oliver manages to rustle this up in. I’m sure that man has some kind of a time portal that makes it possible. The sweetcorn salsa with this is amazing, one of my favourite things to cook and eat right now. Even managed to do a veggie version with quorn chicken breast for the non meat eating members of the family. All in all, really tasty.

Kids Choice Night

So, every Wednesday afternoon I get to pick my kids up from school and they stay with me for the night. We tend to have quite an involved discussion when I get them as to what will be for dinner. The discussion broadly always follows the same pattern.

ME: What do you fancy for dinner tonight?

KID 1: Not sure.

KID 2: Not sure.

ME: What did you have at your Mums last night?

KIDS: Can’t remember.

ME: Ok

There then follows an argument/discussion/mediation session where we try to come to some sort of agreement on what will be consumed.

Last night was unusual in that they both suggested the same thing, chilli. Great, something nice and easy, doesn’t take to long as time is limited thanks to my kids social lives being more hectic than mine (cycle club, gymnastics that sort of thing-none of which I remember being available to me when I was their age).

As I tend to make it up as I go along for chilli and my kids have a varying degree of spicy tolerance it is always a bit of a lottery for them. Last night however, I managed the virtually impossible task of making a sing pot of chilli that they both liked! The ingredients for my own future reference were:

450g lean steak mince
1 medium onion
1 clove garlic
1 tin chopped tomatoes
1 beef stock cube
1 teaspoon chilli powder
0.5 teaspoon chilli flakes
1 teaspoon cayenne pepper
1 tin red kidney beans

All served up with boiled rice and cheese for my daughter and me (Red Leicester, must be Red Leicester!!!).

Was rather tasty once I had topped my portion with some extra chilli sauce.

Hello world!

New Kitchen, old recipe.
Spicy Cajun Chicken JO
Will be giving this one a go again tonight. You can see the man himself preparing it here:
Spicy Cajun Chicken
Don’t know about anyone else but I always find these 15 minute recipes take me about 30 mins. Even so, that’s not too bad and manageable after a day in the office.

Off to a  bit of a false start. No need to cook tonight as dinner was ready for me.

Will be cooking for the kids tomorrow though, must get my thinking cap on.