Posts Tagged ‘slow cooked’

There are two very simple salmon fillet recipes in Delicious Dishes for Diabetics–published a couple of days ago in the USA–hooray!and in August in the UKhooray 2!.

Quentin Blake the illustrious illustrator of children’s books offered this slow-cooked way with salmon (and a very simple Sea Bass recipe–also in the book) in a “What’s your favourite recipe? ” magazine piece some  years ago–sadly unillustrated!

The slowness is the key to the succulent mouth-watering result!

for 2

2 fillets of salmon–skin left on and weighing about 180–200g/6–7 oz each

salt and pepper

  • Run your finger over the surface of the fillets to check for bones.
  • Rinse the fillets and pat them dry.
  • Place them in a sauté pan skin side down.
  • Without any oil added to the pan, cook them over the lowest possible heat for about 20 minutes or until you see the lower half becoming opaque.
  • Season with salt and pepper then cover the pan.
  • Continue cooking about another ten minutes until a creamy white juice oozes onto the surface of the fillets, indicating they are done.
  • So about 30 minutes for the whole process–depending on the thickness of the fillets.
  • Swiss chard or spinach goes well and lends a lovely contrast in colour.

We had some little silver grey lentils too for lunch just now; I love them–though they can be “windy”!

Read Full Post »

This is very simple to do.

Slow cooked sausages are added to slow cooked strips of red cabbage and are slow cooked on a little, to let them get to know each other!

This is adapted from a recipe in the remarkable Marcella Hazan’s 2nd Classic Italian Cook Book.

For me, her books have been–still are–inspiring treasure troves of  authenticity.

Nothing else is needed here except perhaps a little of your favourite mustard.

for 3/4

  • 700gms/1.5 lb red cabbage– cored and sliced fine
  • 450 gms/1lb of your favourite pork sausages– cut in 3″/4″ lengths
  • 2 cloves garlic– chopped
  • 6 tablespoons of olive oil
  • salt and pepper
  • Heat the olive oil in a large pan or casserole and gently sauté the garlic until it is golden.
  • Add the cabbage and turn it over well in the oil and garlic.
  • Let it reduce gently–turning it from time to time–for about 20-30 minutes.
  • While the cabbage is cooking–sauté the sausage pieces in a separate pan brushed with a little oil.
  • Brown them gently all over.
  • When the cabbage has reduced, season well with salt and pepper.
  • Tuck the sausages under the gleaming purple cabbage and cook them together for another 20 minutes–turning them from time to time.
We had some lovely steamed  broccoli with it last night–a touch of green on the plate, for colour contrast.
Bon apetit!

Read Full Post »