I always find I’m really lazy when it comes to cooking on Monday nights so I’m always trying to find quick and easy recipes!! Last week it was scrambled eggs with borlotti beans which was surprisingly “yum”, I’ll post it at some stage as it is definitely one of those recipes for those nights when you really couldn’t be bothered. They had nice cod in Superquinn yesterday so I whipped out the Silver Spoon and found this delicious recipe which was a great hit in the Italian foodie house – simple, little preparation and tasty (our kind of food). In saying that Alessandro our “Italian chef to the stars”:) came over last Tuesday and cooked us a 3 course meal based on dishes he used to cook when he worked in Michelin star restaurants in Italy:
antipasto – marinated salmon served on a bed of rocket with a balsamic reduction.
pasta – tagliatelle with marinated sea bass with lemon and red onion, I think it was probably one of the nicest pasta dishes I’ve ever had and the sea bass wasn’t even cooked.
main – tonno cacciatore – tuna steak pieces served in a white wine sauce with garlic, tomato and rosemary!!
The whole lot was absolutely delicious so we’ve invited him over again tonight with meat being the main feature, he’s decided he might stay here now as he loves it so much so watch this space:) Back to my home cooking:
what you need:
– 2 cod fillets
– 3 leeks, white parts only sliced
– plain flour
– 1 egg
– breadcrumbs (I use the fresh bag from Superquinn)
– 50g butter
– salt and pepper
– vegetable oil or frying olive oil for deep frying
– 1 lemon
what to do:
– melt the butter in a saucepan, add your leeks and cook for 5 mins over a medium heat, stirring occasionally. Lower the heat, cover and cook gently for 15 mins.
– spread out the flour in a dish, lightly beat the egg in another shallow dish and spread out the breadcrumbs in a third.
– heat lots of oil in a deep frying pan, dip your cod into the flour, then the egg and finally the breadcrumbs.
– fry in the hot oil, turning occasionally for about 10 mins until golden brown and cooked through. The best way to check if fish is cooked through is to use a cocktail stick and pierce the centre of the fish, if there is no resistance then it is cooked – saw this on Market Kitchen and it does work!!
– drain your cooked fish on some kitchen towel – btw Superquinn are stocking an Italian range of kitchen towels which is even better than Bounty, I kid you not:) The brand is called Regina, you can wet it and it doesn’t even tear, now that’s how exciting my life is:):):)
– season your fish with salt and a squeeze of lemon juice and serve with your leeks and some crusty bread.
p.s. we’ve been shortlisted for the Irish blog awards (YAHOOOOOO)!! We haven’t a hope of winning as the competition is tough but it’s nice to be shortlisted all the same:)