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Ricky Murray

Cooking good food on a budget and full flavours

Moules Marinière

I’m a huge lover of seafood and it was my dad that got me tasting seafoods when I was younger so I have him to thank for my love of this dish really! The mussels are the only thing that cost but even those are pretty cheap for a treat! the flavours are amazing. Sometimes I just want something to make the dish a little more filling so I went with linguine.

3lb mussels

1 Onion, diced

a bouquet garni of parsley, thyme and bay leaves (you can buy them in little teabag type things now)

1oz (30g) butter

2 1/2fl oz (73ml) fish stock

1 garlic clove, chopped

5fl oz (147ml) double cream

handful of parsley leaves, chopped

12oz (340g) linguine

Add the linguine to a large pan of salted boiling water over a high heat and leave to cook.

Wash the mussels under plenty of cold running water and discard any open ones that don’t close when lightly tapped on the side. Remove and fibrous beard coming from the shells and knock and large barnacles of with a knife, rinse again and remove any little pieces of shells.

Add the onion, garlic, bouquet garni and butter to a large high sided pan over a medium heat and soften, next crank the heat up, add the mussels and fish stock and cover to steam for 2-3 minutes, giving the pan a shake every now and then.

Remove the bouquet garni, drain the pasta and add to the mussels along with the cream and parsley.

Give everything a good stir and leave it cooking just for a further 1-2 minutes.

Enjoy

Mussels

 

 

 

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Please take a minute to read

Hey I’ve been asked a few times if I have a YouTube channel and I haven’t but it got me thinking, lots of people have come to me and said that so many recipes are hard to follow but mine are nice and friendly to follow so I thought well lets give it a go and start a YouTube “I’ve got nothing to loose” and with two companies sending me their products, its a way to showcase them more and also its something I have a real passion for! I enjoy nothing more than cooking and creating! Please take to time to check it out please and leave a subscribe….. that would be appreciated more than you could ever know. And maybe check out my other networks too…… links below.

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Thanks for reading

 

Naan Bread With A Twist

Seen as the local farm has sent me their eight different flavours of soft cheeses I thought it was time to experiment again. Ever tried making naan bread with cheese? Nope I haven’t either! But it worked so good.

1tbsp ‘Rickett field’ garlic soft cheese

2tbsp milk

7oz plain flour

1tsp dried yeast

1tbsp veg oil

1tsp sugar

3tbsp butter

1tbsp black mustard seeds

In a jug add the yeast, sugar and 2 tbsp warm water, stir and leave in a warm place for 10 minutes until you have froth on the top.
While that’s happening, put the cheese and milk into a small bowl and stir to loosen it up then set aside. Next place the flour into a mixing bowl, stir in the cheese mixture, oil, mustard seeds then the active yeast mixture.
Mix together until you can tip it out on the side to knead for 10-15 minutes until you have a smooth dough.
Place back in the mixing bowl with a little oil, cover with a damp cloth then place in a warm place for 10-15 minutes to rise a little.
When risen, divide into 3 balls on a floured work surface but you can make more i just wanted large ones.
Roll out into oval shapes to about 1/2cm thick, you can cook in the oven but I like to do them in a frying pan.

Add 1tsp butter into a large pan over a high heat, when melted add the naan and fry until golden brown, flip over and add another tsp butter and cook the same.

While that’s cooking you can whip up some mint yoghurt to go nicely with them.

Naan copy

Spinach and Cheese Lasagne

This week a local farm to me were kind enough to bring me some of their soft cheeses to cook with and create some recipes with. There’s eight different flavours as can be seen in the photos. “Rickett Field” soft cheeses are SO creamy and delicious and all the flavours are superb!! I have a few ideas in mind for the cheeses and today I went with a lasagne which turned out brilliant and non was left! These guys are in South Yorkshire, Bradfield, Dungworth and are on Facebook and Instagram. Give them a look!

10.5oz (300g) “Rickett Field” cheese with chives

4 fresh lasagne sheets, 1 extra for gaps

1 400g tin of chopped tomatoes

1 large carrot, diced

1 celery stick, diced

1 medium onion, diced

1tbsp tomato puree

2 garlic cloves, minced

1tbsp mint leaves, chopped

4tbsp hard cheese (I used parmesan)

2tbsp oil

6oz (170g) spinach leaves

Pre-heat oven to 220c (gas 7).

Add the oil, carrot, celery, onion and garlic to a pan over a medium to low heat and soften, you’re best doing it on a low to medium heat so that you don’t colour them.

While that’s cooking, place the spinach in a colander then pour over boiling water to wilt them, place in a tea towel and squeeze all the water out then set aside.

When the veg mix has softened after about 6-7 minutes, stir in the tomato puree and cook for a further 5 minutes. Add the chopped tomatoes then simmer for around 20 minutes to thicken, season well with salt and pepper. Then with a food processor or hand blender puree the sauce which should be nice and thick and set aside.

To make the spinach filling just place the soft cheese, hard cheese of your choice, mint and spinach into a large bowl and mix well and again season with salt and pepper.

Next to build the dish just take a medium size oven proof dish, spread a layer of tomato sauce on the bottom followed by a lasagne sheet then spread a layer of cheese filling followed by tomato sauce and continue the process, top with tomato sauce & the rest of the cheese.

Bake in the oven for 25-30 minutes until bubbling nicely! Serve and drizzle over some extra virgin olive oil.

SkintcookingCheese

 

Spicy Mackerel Kebabs With Saffron And Dill Couscous

Love BBQ weather plus I love creating recipes so with BBQ weather coming I thought I’d get onto some summer recipes and this one will thrill at any BBQ, it looks fantastic and tastes superb!

4 Mackerel fillets

3 Tbsp ‘Spicenutrition metabolic blend of herbs & spices’

3oz sweetcorn

1 Tsp saffron

2 Tbsp dill, chopped

1 chilli, chopped

1 spring onion, chopped

Salt and pepper

5oz couscous

Place the mackerel fillets on a plate and evenly sprinkle the Spicenutrition herbs & spices over the flesh, cling film and into the fridge for 1-2 hours.

Pre-heat the grill to full whack, while that’s warming, place the couscous in a large bowl along with the sweetcorn, saffron, dill and spring onion but keep the green parts for later. Season then pour in enough boiling water to cover by about 1cm, cover with a tea towel and leave for 4-5 minutes then give everything a good mix, set aside.

Thread the mackerel fillets onto the skewers and make sure they’re secure so they don’t twist and turn then under the grill skin side up first for 2-3 minutes, turn over and cook for a further 2 minutes and they’re done.

Serve the couscous on a big plate or serving platter with the fillets on top and sprinkle over the chopped chilli, rest of the spring onion and pick over some dill.

This is perfect BBQ cooking.

Link to Spicenutrition

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Fresh mackerel with roasted rhubarb

With good Friday coming and my love for fish and unused fish! I went with mackerel. So under used because people are scared of using anyother fish than the normal one we all know, plus using fish like this helps substain our oceans.

1 mackerel, filleted (you could buy two mackerel fillets if you’ve never filleted before

5 sticks of rhubarb about 5inch long

Few sprigs of rosemary

1/2 chilli, finely chopped

1tbsp capers

1tbsp olive oil

1tbsp brown sugar

2tbsp plain flour

Salt and pepper

To start of, place the rhubarb in a baking tray, sprinkle over the sugar then add 1/2 cup of water. 

Place in a preheated oven for 15 minutes or until it takes no force to stab with a sharp blade, remove the rhubarb from the cooking liquid and allow to cook.

Meanwhile season the flour with salt and freshly ground pepper and put on a plate, dip the fillets skin side down in the flour to cover the skin and shake of any excess. 

In a large frying pan over a medium to high heat, add the mackerel skin side down the one side of the pan and the rhubarb on the other, cook the fish for 2 minutes then turn over, add the capers, rosemary, chilli and 1/2 cup of the rhubarbs cooking liquid (but not over the fish).

After 1 minute remove the fish and rhubarb, then crank up the heat to high, stir everything and allow to reduce and thicken.

Serve up the mackerel and rhubarb along with the sauce.

This is what I love cooking for! 

Spinach, Potato and chorizo tortilla with roasted tomato, basil and feta giant couscous

2oz Spinach, chopped

handful of new potatoes, halved

3 1\2oz cooking chorizo, cut into slices

2tbsp olive oil

1 garlic clove, minced

1 sprig of rosemary

1tsp smoked paprika

8 eggs, beaten

salt and pepper

3oz giant couscous

handful of cherry tomatoes, halved

handful of fresh basil, chopped

2oz feta cheese

1 garlic clove minced

3tsp olive oil

Pre-heat oven to 170c (gas 3) bit lower if using fan oven.

Heat the oil in a large frying pan with a lid over a low to medium heat, add the potatoes, onion, rosemary, garlic and paprika and gently fry for 10-12 minutes, stirring frequently to stop any colouring.

While that’s cooking away, add the couscous to a pan of boiling salted water for 6-8 minutes or until the couscous has gone see through.

Put the tomatoes, garlic and basil into a small oven proof dish then drizzle over the olive oil and into the oven for 15-17 minutes.

Next add the chorizo and fry for a further 6-7 minutes to allow the flavoured oil in the chorizo to mingle and soak into everything else, season then add the spinach and give everything a good mix.

Add the beaten eggs to the frying pan then into the oven for 15 minutes or until just set but still has a little wobble to it, let it rest for 5 minutes.

Drain the couscous, put in a large mixing bowl along with the roasted tomatoes, crumble in the feta and give everything a good mix and serve up.

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Potatoless ricotta & spinach gnocchi with a tomato & basil sauce

This is a potatoless gnocchi, saw it many years ago (I think, could have been a dream…. have loads of food/recipe dreams) haha. Anyway been a lover of gnocchi I got my notepad and paper out and three weeks later…… here we are.

1x 250g tub of ricotta

300g/10.5oz spinach leaves

2 eggs, beaten

125g/4.4oz plain flour

110g/3.8oz Parmesan 

Salt and pepper

For the sauce

3tbsp oil

2 garlic cloves, minced

250g/8.8oz cherry tomatoes 

1tbsp cream

Handful fresh basil, chopped

Blanch the spinach leaves by putting them in a culinder and pouring over boiling water, when cool enough to handle, place in a tea towel and squeeze out all the water then chop nice and fine then place in a big mixing bowl along with the ricotta, eggs, flour and Parmesan then season with salt and pepper.

Slightly flour your hands to stop it sticking when rolling into balls (got myself in a right mess the first time) roll into small balls the size you want, cling film then place in the fridge for 30 minutes.

When ready to cook, place in a pan of boiling salted water for 10-12 minutes or until they float to the top, while they’re cooking put the oil into a frying pan over a medium to high heat with the garlic and fry for 2/3 minutes, add the tomatoes and basil, season and stir well. Cook until the tomatoes just start to break down but still have their shape, add the cream and 2-3 tbsp of the water from the gnocchi, give everything a mix and serve.

Cod lion with crushed new potatoes, wilted spinach, peas and a thyme beurre noisette

As it’s pancake day…… I’m having fish!!!

Because it was reduced and we all know I’m about that budget food with extra flavour and va va voom! 

2 cod loins 

8oz new potatoes 

A good handful of spinach

1oz fresh peas

1tsp fresh thyme, chopped

1/2tsp paprika 

1/2tsp dried thyme 

1/2tsp cumin seeds

3oz butter

Salt and pepper

Preheat oven to 220c/gas 7.

In a large pan of boiling salted water over a high heat, add the potatoes and cook for 13-15 minutes or until tender.

While they’re cooking mix together the dried thyme, cumin seeds and paprika, season the fish with salt, pepper and the spice mix, wrap loosely in foil and place in the oven for 8-10 minutes.

In a small pan add the butter and fresh thyme. When the potatoes have cooked, crush them slightly, season and set aside but keep warm, in the same pan as the potatoes over a medium to high heat add a knob of butter along with the peas, spinach and a pinch of nutmeg, stir well and take off the heat. Back to the thyme beurre noistte, turn the heat up to high and keep stirring and just as the butter takes on a slightly brown colour it’s done.

By now the fish should be nicely cooked, so serve up.

Don’t waste them cooking juices in the foil! 

My fish was seasoned with spicenations recovery herb and spice blend, thanks to them guys for sending me their products 

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