recipes,seafood, salmon,Quick and easy

Salmon fillet on slate to parsley sprigs, lemons,

Fillet of salmon with fennel salami, creme fraiche, & spring onion mash


With St. Patrick’s day around the the corner, just thought this would be a perfect dish to have to celebrate with, simple and easy.

Pan-fried salmon, smoky fennel salami, pea & crème fraiche sauce

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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Easy dish to prepare and something very quick to cook.


Ingredients

  • 2 x 150g Salmon fillets (Sourced from Egan’s seafood in Skerries)
  • 20g Fennel salami cut into small strips (I used ‘Wooded Pig’, the produce their own selection of charcutiere in County Meath, very tasty)
  • 50g Unsalted butter
  • 80g Crème fraiche
  • 1tbsp x Rapeseed oil
  • 200ml Fish Stock or vegetable
  • 50g Peas lightly blanched in boiling water
  • Salt & black pepper

Directions

  1. Start by making the sauce by placing the stock in a shallow pan and reduce by half, whisk in the crème fraiche, add in the fennel salami and a squeeze of lemon wedge, set aside.
  2. Put a non-stick frying pan over a medium heat and add the rapeseed oil. Season the salmon fillets on both sides with salt.
  3. Lay the salmon fillets skin-side down in the pan and press gently with spatula or the back of your hand to keep the salmon flat. Cook for about 4-5 minutes until the skin is nice and crispy.
  4. Turn the salmon over and continue cooking for a further 3-4 minutes on a medium-low heat, adding the butter, allowing the butter to foam, spooning some of it over the fish. Set aside until ready to assemble the dish. You can leave on some kitchen towel covered with tin foil.


I served the salmon with Buttery spring onion mashed potatoes using some locally grown queens, and just in season, some purple sprouting broccoli, Enjoy

Recipe alternative, quick Asian flavoured marinade

  • Servings: 100ml approx.
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Ingredients

  • 1 x tbsp Sesame oil
  • 2 x tbsp Soy sauce
  • 2 x tbsp Palm sugar or soft dark brown sugar
  • 1 x cm Finely chopped ginger
  • 1 x Clove of garlic finely chopped
  • 1 x tbsp Toasted sesame seeds.
  • 10g x Coriander leaves
  • ½ x Small chilli chopped
  • 1 x tbsp Plum Ketchup or Ketchup Manis

Directions

  1. Stir all the ingredients together and marinade the salmon for around 30 minutes before popping them on to a grill and basting regularly with the marinade.
If your ever get the chance to make some plum ketchup it will be well worth the effort-I’m lucky to have a plum tree in the garden which my wife makes great use of.

Grilled veggies
Salmon fillets
Salmon fillet on slate,parsley sprigs, lemons, fennel salami

Great fish for soaking up flavours I’ve kept it simple on this recipe but Asian flavours, such as soy, ginger & sesame are great. Remember, leave the skin on when pan-frying as this will help to keep in moisture.

Enjoy!



Recipes, Romantic meal for two for valentines day

Romantic meal for two

So we can’t go out for dinner this year – but that shouldn’t stop us from dining in style!

Moules Mariniere

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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Very economical dish to make and easy to prepare, try & use fresh from a good fish supplier or a good supermarket with a fish counter.


Ingredients

  • 1 x kg Fresh Mussels
  • 2 x shallots peeled & finely chopped
  • 50g butter
  • 1x bay-leaf
  • 1 x clove of garlic
  • 150ml white wine, preferably dry
  • bunch of flat leaf parsley chopped
  • Salt & black pepper

Directions

  1. Give the mussels a good scrub in cold running water and discard any broken or open ones that do not close when tapped. Remove any dirt or barnacles that are still attached to the shells and pull out the little beards by giving them a sharp tug towards the narrow end of the mussel.
  2. Place a large pot, which also has a tight-fitting lid, over a medium heat, add the butter and melt, drop in the shallots, and sauté for 2min, stirring frequently just to soften slightly, not brown. Add in the garlic, sauté for 1 min more, add in the wine and reduce by 1/3. Add in the mussels and cover with the lid – cook for 2-3 min until all the mussels have opened. Remove lid and add in chopped parsley & season lightly with salt and pepper.
  3. Discard any mussels that have not opened.
  4. Serve in good sized bowls with crusty bread or sourdough slices drizzled with olive oil. (Provide small bowls of water with some lemon juice to rinse fingers while eating)


If you like a richer texture add in 150ml double cream when you add in the mussels. Enjoy

Beef Tournedos Rossini

  • Servings: 2
  • Difficulty: medium
  • Rating: ★★★★★
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We used to sell this dish by the bucket loads in the first hotel I worked in. It was named after 19th-century composer Gioachino Rossini, not sure which chef it was, maybe, by the 19th-century chef Casimir Moissons? Well worth making for a special occasion


Ingredients

  • 2 x 200g Beef fillet steaks
  • 1 x Shallot finely chopped
  • 1 x Tbsp Rapeseed oil for frying the steaks & 1 x tsp for sautéing the shallots
  • 85g Butter
  • 200ml beef stock
  • 250ml Madeira wine
  • 100g Duck Liver Pate, although classically this would have been Foie gras.
  • 2 x croutes stale bread or I have used sourdough cut into circles, which have been sauteed in little oil and butter until crispy. Alternatively, you can put them in the toaster, if you are thinking there is a lot of oil and butter already in this recipe. 😉

Directions

  1. Add 1 x tsp oil to the pan on a medium heat, pop in the shallot and start to sauté for 1mins until starting to brown lightly, add in 20g butter and continue cooking for further minute, reducing the heat so that the butter does not burn.
  2. Pour in the madeira and reduce by half, then add in the stock and reduce by half. Whisk in 25g of the butter, this will give the sauce a nice glossy & silky finish, strain through a sieve and keep warm. You should end up with around 100-120ml sauce.
  3. Put a frying pan onto heat and add in 1x tbsp oil, fry each steak on both sides for approx. 2-3 min, this would be medium rare, adding in the remaining butter halfway and season with salt & pepper. Set aside covered with foil or parchment to allow the steaks to rest.
  4. To serve place a slice of paté on each steak, set your croute onto the plates place the steak on top, spoon over some of the sauce and serve the rest on the side. Enjoy

Great with some Fresh cut chips & a green veg’ steamed then lightly sautéed in butter. If you require your steak more well done put into a pre-heated oven for another 4-5 minutes after you have finished cooking them in the pan, and rest in the same way.

Crème Brûlée

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Simple ingredients which make for a silky-smooth dessert with crunchy sugar glaze, best made the day before.


Ingredients

  • 6 x Egg yolks. (Whites can be frozen for later use)
  • 70g x Golden Caster sugar.
  • Demerara sugar for sprinkling on top to caramelise.
  • 1 x Tsp vanilla extract or one vanilla pod with the seeds scraped out
  • 450ml Double cream.

Directions

  1. Pre-heat oven to 140c/gas1.
  2. Place the cream in a saucepan and bring to a gentle heat – remove from heat just before it reaches boiling point.
  3. While the cream is heating, whisk the sugar, vanilla extract, and the egg yolks.
  4. Pour in the heated cream to the egg mix and whisk together. Pour into ramekin moulds.
  5. Place into a roasting tray with sides. Pout in hot water – enough to come up halfway of the ramekins. Place into the oven and bake for 35-40min approx. or until just set.
  6. Remove from the oven and water, cool & then chill in the fridge.
  7. When you are nearly ready for the brulées, sprinkle demerara sugar on top as evenly as possible, just enough to coat the surface. Then place under a hot grill & caramelise. Cool slightly before serving.

For something romantic for Valentine’s day you could serve with some crystalized rose petals. Just brush a few pre-washed & dried rose petals with egg white and dip into fine sugar e.g., icing sugar and leave to dry for 2-3 hour. The rose petals will harden as they dry.


Recipes, Slow cooked pulled bacon with chorizo & blackbean chilli

Marinaded bacon loin before heading into the oven
Marinaded bacon loin before heading into the oven

Slow cooked pulled bacon with chorizo, & black bean chilli

  • Servings: 6
  • Difficulty: easy
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This is my take on a state-side classic, using Irish bacon joint and local wooded pig chorizo. Just in time for your Superbowl party, pop it the oven early afternoon and it will be ready for your late-night feast, and a few of your favourite Irish or American beers. Don't worry if you do not have time to marinade overnight, it will still taste great.

Ingredients


• 1.2-1.6kg Bacon joint any excess fat removed
• 125g Sliced chorizo
• 2 x Onion roughly sliced🔪
• Marinade
• 2 x Cloves garlic, chopped
• 3 x tbsp Dark brown sugar
• 500ml of Apple Juice
• 300ml water
• 1 x tbsp Miso paste
• 2x tbsp Balsamic vinegar
• 1 x tbsp Soy sauce
• 1 x tbsp Worcestershire sauce
• 1 x tbsp Treacle
• 2x tsp Smoked paprika
• 2 x Chillies split down the middle; seeds removed🌶
For the sauce to finish.
• 2 x tsp Ground cumin
• 1 x tsp Ground coriander
• 1 x tbsp Tomato paste
• 1 x Can chopped tomatoes
• 1 x Can black beans drained

Directions

  1. Blend all the marinade ingredients together by whisking, place the meat in a suitable container or ideally in a zip-lock plastic bag and refrigerate overnight, turning the bag or meat in the container just before you go to bed.
  2. To cook, place onions on bottom of roasting tray, put meat on top, pour over the marinade, then cover with parchment and tin foil and seal well, place in pre-heated low temperature oven 120/c gas ½ and cook for 7- 8 hours. The meat should be easily shredded with a couple of forks, when finished.
  3. Remove from the oven, take of the foil, and remove bacon and set aside to rest, meanwhile skim off any excess fat from the liquid. In a deep saucepan temper the cumin, coriander & tomato paste in 1 x tbsp rapeseed oil for 1 minute over a medium heat, this will help in releasing the flavour, add in the black beans, can off chopped tomatoes and the rest of the liquid, reduce slightly to a syrup liquid, around about 20-25 min, add in the pulled bacon.
  4. Adjust with little extra hot sauce if you like it hot!
  5. Serve with your favourite sides, of tacos, sour cream, jalapenos, sharp cheddar, tortilla chips & chopped fresh coriander.

Tempering is just a term used when you heat whole or ground spices in hot oil.
If you prefer you can use a pork joint, or beef, which are ideal for slow cooking, You could try pork neck, shoulder of pork or beef silverside or brisket-generally the slow cooking times will be similar.

Pulled bacon for the chilli
Pulled bacon for the chilli
Tempering the spices for the chilli
Tempering the spices for the chilli
Slow roast bacon & chorizo, just out of the oven
Slow roast bacon & chorizo, just out of the oven


Welcome to the brokenoven.com

Hi all,

sketch of broken oven, logo

You might be wondering where I came up with the name for the site? Well, they say write about what you know about and during lockdown, my main oven broke down.  Buying a new oven at the best of times can take time but this was a bit of a nightmare.  I finally found the one I was looking for and waited for delivery – on the day, I got a call to say it would be with me in an hour (brilliant!)..half an hour later, I got a call looking for directions (strange…) another half hour no sign of an oven.  Thinking they were lost, I called the shop only to be told it was faulty and couldn’t be delivered! Anyway, I finally got a new oven but it took a couple of months to arrive and that provided ample opportunities to try out dishes that could be done on a hob or a small top oven so that’s what you will find here – tasty dishes that don’t take much hassle or equipment….you will also find more complicated recipes and approaches to try out – I’m a professional chef and lockdown meant a lot of time at home – time I thought I’d put to use perfecting some of my own recipes and sharing them with you.  I hope you enjoy!