EDWARD ENTERTAINS WITH EDWARD HAYDEN
THIS WEEK: PAN SEARED COD, GREEN VEGETABLE STIRFRY
(Serves 4)
Hi Everyone, hope you are all keeping well. It certainly is strange times at the minute. Whilst we are living through difficult times at the moment; the fact that we are staying at home, where possible, we have the opportunity to spend some time creating wonderful dishes in our kitchens. This week I am guessing you are all like me, and have polished off all the sweets, crisps, and wine. You are now perhaps beginning to look at some healthy options. For me when I go on the ‘virtuous route’ it’s important that the food is super tasty. I have done all the ‘ half a grapefruit and a cup of cottage cheese’ diets so I plan now to just eat good quality home cooked (not laden with cream) dishes for a couple of weeks to get back on track. This time of the year, I also try to add more fish to my diet and this Cod dish is a perfect quick supper option, and the fact that it is so quick is just an extra advantage! I hope you enjoy cooking it. Keep safe until we cook together again next week!
RECIPE
Pan Seared Cod:
* 4 portions Cod
* A little rapeseed oil * Seasoning
Green Vegetable Stir Fry:
* 1 green chilli-chopped very finely
* 2 cloves of garlic-chopped
* 1/2 onion-finely diced
* 1 leek-thinly sliced
* 1 green pepper-thinly sliced
* 5oz/150g broccoli-broken into spears
* 2 tablespoons sweet chilli sauce
* 2 tablespoons soy sauce
METHOD
* Heat a large frying pan with a tiny amount of oil. Season the cod with a little bit of salt and pepper and then pan fry on both sides for about 4-5 minutes.
* If you wish, you can remove the skin off the cod first or leave it on, whichever you find most appealing.
* If the cod is very thick a good idea, and to prevent it from drying out, is to put it in the oven for a further 5-10 minutes to continue cooking into the centre.
* Heat a large wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.
* Add a little oil to the wok together with the chilli, garlic and onions and sauté quickly for 2-3 minutes. * Next, add in the sliced peppers, leek and broccoli and allow these to cook quickly for approximately 2-3 minutes on a high heat. Add a tablespoon of water when the wok is very hot to introduce some steam into the stir-fry.
* Mix together the sweet chilli sauce and the soy sauce.
* When the vegetables are almost fully cooked, add in the sweet chilli sauce and soy mixture and allow to cook for a further 2-3 minutes.
* Correct the seasoning of the dish at this stage
* Place the vegetable mixture (with all pan juices) onto a large serving platter and place the cooked cod on top. Garnish with lemon wedges and chopped herbs.