An ideal accompaniment to the baked haddock and spinach dish below!
Serves two
2 medium sized sweet potatoes, cut in half then twice lengthwise, to get about six wedges out of each potato
A couple of lugs of groundnut oil
For the spice rub:
2 tsp fenugreek
1 tsp black peppercorns
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
pinch cayene pepper
1 clove garlic, finely chopped
Pinch Maldon sea salt
Parboil the potato wedges for ten minutes or so until just cooked. Set aside.
Meanwhile, put all the spice rub ingredients in a mortar and pound with a pestle until well crushed.
In a baking tray, put the cooked sweet potatoes, the oil and spice mix. Rub them all over until well coated with the oil and the spices, then bake at 200C for 25 minutes or so until crispy.
Saturday 13 October 2012
Smoked haddock baked with spinach and almonds
We're getting autumnal now, and this is a sort of autumn warmer supper dish.
Serves two
2 fillets of undyed smoked haddock, ideally quite thin (this would also work well with plaice fillets or other flatfish)
For the stuffing:
two or three big handfuls of spinach, wilted under boiled water
tablespoon of capers, rinsed
two tablespoons of flaked almonds, lightly toasted in a dry pan
splash of cider vinegar
a lug of olive oil
grated nutmeg
white pepper
Preheat the oven to 200C. Prepare the stuffing, squashing the excess water out of the wilted spinach, chopping roughly, then putting into a food processor. Add the toasted flaked almonds and all the other stuffing ingredients, then blend to a rough paste.
Lay one of the fillets on a board and spread spinach paste all over. Lay the other fillet on top, then slice lengthwise to form two portions. Place the fish portions on a piece of lightly buttered baking foil, and wrap loosely. Bake in the oven for 20 minutes or until done. Serve with lemon.
This dish goes really well with baked sweet potato wedges, which you can do in the oven at the same time (the wedges will need to go in first for five or ten minutes), and some stir-fried kale.
Serves two
2 fillets of undyed smoked haddock, ideally quite thin (this would also work well with plaice fillets or other flatfish)
For the stuffing:
two or three big handfuls of spinach, wilted under boiled water
tablespoon of capers, rinsed
two tablespoons of flaked almonds, lightly toasted in a dry pan
splash of cider vinegar
a lug of olive oil
grated nutmeg
white pepper
Preheat the oven to 200C. Prepare the stuffing, squashing the excess water out of the wilted spinach, chopping roughly, then putting into a food processor. Add the toasted flaked almonds and all the other stuffing ingredients, then blend to a rough paste.
Lay one of the fillets on a board and spread spinach paste all over. Lay the other fillet on top, then slice lengthwise to form two portions. Place the fish portions on a piece of lightly buttered baking foil, and wrap loosely. Bake in the oven for 20 minutes or until done. Serve with lemon.
This dish goes really well with baked sweet potato wedges, which you can do in the oven at the same time (the wedges will need to go in first for five or ten minutes), and some stir-fried kale.
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