Nicholas' Magical Sea Bream in White Wine

Ingredients

• 2 plump sea bream
• 1/2 cup chicken stock
• 1 cup white wine
• rosemary
• leeks
• red peppers
• snow peas (mangetout)
• carrots

 

Preparation method

Mix chicken stock, white wine and rosemary in a bowl. Pour over fish in a baking dish. Scatter diced red peppers over top. Bake with leeks, snow peas and carrots placed around in dish.


First time Nicholas made this recipe for Robyn was: on March 11, 2014!


 

Dolphins Are Not Food!

Protesting against the horrific dolphin killing in Taiji, Japan outside the Japanese Embassy near Green Park in London on Friday, February 21, 2014.

 

Blinis with Smoked Salmon, Avocado, Cream Cheese and Dill

Ingredients

• 3 tablespoons warm water (105°F to 115°F)
• 1/2 teaspoon active dry yeast
• 3/4 cup whole milk, room temperature
• 2 tablespoons (1/4 stick) unsalted butter, melted, cooled slightly
• 2 tablespoons cream cheese plus additional for serving
• 1 large egg, separated
• 1/8 teaspoon sugar
• 1/8 teaspoon salt
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon chopped fresh dill
• Vegetable oil (for frying)
• lots of smoked salmon
• ripe avocados
• fresh dill

 

Preparation

Pour 3 tablespoons warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. 

Whisk milk, melted butter, 2 tablespoons sour cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 1/2 to 3 hours (batter will not rise). 

Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. 

Load up with cream cheese, avocado, smoked salmon and dill!

DO AHEAD: Can be made 2 hours ahead. Rewarm uncovered in 350°F oven 5 minutes.

Alternate suggestion: Serve blinis with sour cream and caviar. 

First time we made this recipe was:  dinner on Tuesday, September 3, 2013 after an unbelievably long 'short' walk around Wormwood Scrubs.

Fish in White Wine and Lemon Sauce

 

Ingredients

• 1 white fish/person such as halibut, snapper, flounder, and/or bass
• 2 large onions, sliced
• 1 large lemon, sliced
• fresh dill
• 1 tablespoon fresh lemon juice
• 2/3 cup fish stock
• 2/3 cup dry white wine

 

Preparation

Gut and prep fish. Slice onions and lemons in circles. Fill belly of fish with half, place rest of onions and lemons around fish in a ceramic baking tray. Pour wine, lemon juice, water (or substitute more wine!) over fish. Chop dill and garnish fish. Bake in oven for 15 minutes at 120 degrees Fahrenheit.

Temperature guide

First time we made this recipe was:  dinner on Tuesday, September 3, 2013 after an unbelievably long 'short' walk around Wormwood Scrubs.

Served with: Pouilly Fumé

Regent's Park, Smoked Salmon & Canal Walk

Sensible Pad Thai

Makes 2 servings

Ingredients

• 5 ounces pad thai rice noodles
• 3 tablespoons vegetable oil
• 1 large egg, room temperature
• 6 medium shrimp, peeled, deveined (optional)
• 2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
• 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces
• 1 cup bean sprouts
• 5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
• 1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
• 1 1/2 tablespoons simple syrup made with palm sugar (or honey?)
• 4 garlic chives, 2 cut into 1" pieces
• 2 tablespoons crushed roasted, unsalted peanuts, divided
• 2 lime wedges
• Optional: 1/2 teaspoon ground dried Thai chiles, divided

 

Preparation

Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside. 

Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds.

Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.

Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.

First time we tried (something like) this recipe was: with Napier at his recording studio on July 2, 2013. Then a walk all over Camden.