This is how to make fish pie, as seen in series two episode one of Rick’s Stein’s Cornwall on BBC2. Rick’s fish pie recipe is a comforting classic that’s easy to cook at home for your friends and family for a midweek supper or weekend gathering with a glass of something decent...
Cook for skin side down for about 6-8 minutes on hot grates to ensure the fish (or any other protein) won’t stick to the grates and will lift easily away once it’s done. Oil the fish, not the grill. Contrary to popular belief, there’s no need to oil the grill grates. Oiling...
When cooking a haddock fillet, make sure that it has been pin-boned first. ... To crisp the skin of haddock when pan-frying,place it skin-side down in a preheated pan for a majority of the cooking time, and only turn it over in the last minute to finish it off. ...
Luckily this room is air conditioned unlike the rest of the house, but I’m wondering what on earth to cook for dinner. Last time it got nearly this hot I made this, but I think I have a batch of Karen Martini’s amazing Syrian chicken in the freezer, so I think we’ll have ...
It's best to cook fresh fish the same day you buy it. (Fish generally spoil faster than beef or chicken, and whole fish generally keeps better than steaks or fillets.) But fish will keep in the refrigerator overnight if you store it in an airtight container over a bowl of ice. ...
Whenever I’ve invited people over for dinner and then find I have ended up with almost no time to cook, I tend to fall back on an old favourite in this house – roast chook. This happened on Tuesday evening. I’d invited six pals around, having forgotten that the plasterer was comi...
Fish (Frozen or Fresh) - Salmon, Basa Fillet, or any type of fish. I like to slice them thick, around ½ inch so they don't fall apart in the hot pot. Squid or Octopus - This may be a hit or miss because of how chewy it can be if you overcook it. Vegetables and Mushroom...
100 lbs of King Salmon, Right Off The Boat — Five Smallish Fish. These were caught in a set net in the Knik Arm of Cook Inlet, Anchorage. They still had sea lice on them, indicating that they had not entered fresh water. Their quality starts to decline as soon as they leave salt...
Inu said he taught each year at a vocational culinary school, in a town called Narsaq, where a new crop of enthusiastic chefs-in-training were learning the most modern techniques; in one case, he'd even paid for a young chef to go to Italy, to cook in kitchens there. But according ...
If you don’t have time to pack your lunch in the morning, you can always set a day when you precook your meals for the rest of the week and then put them in the fridge and take them with you. Excuse 2:“It’s just too hard.” ...