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Fish | Nick Coffer | My Daddy Cooks
[NEW VIDEO] Archie & me cooking at Real Food Festival (2 book recipes!!)

[NEW VIDEO] Archie & me cooking at Real Food Festival (2 book recipes!!)

I was thrilled to be invited to cook at the Real Food Festival at Earls Court on Sunday – and here is the full video of me and Archie cooking two recipes from my new book (which is available for pre-order for only £9.45 by clicking here to Amazon)! We cooked my Mexican Lasagne, which is basically a deliciously easy chilli con carne, layered with flour tortillas instead of lasagne sheets. Possibly my favourite recipe in the book. We also made my “no-cook smoked salmon, lemon, cheese and dill” pasta, part of a whole chapter in the book where the sauces literally require no cooking. You’ll understand that I can’t yet post the full recipes here on the blog but if you watch the video, you’ll soon see how they are made. As ever, all I can commit to is being there on stage myself. There is no guarantee whatsoever that Archie will want to cook with me on stage. As it so happens, this time round he seemed more than happy to be on stage with me. Indeed, he was with me throughout our whole slot on stage, creating more messy havoc than I fear the lovely Valentina Harris and her extra patient assistant, Sancha, could possibly have imagined was coming their way! Still, Jo and I will always remain vigilant to where Archie is at, and coming on stage with me will always be 100% his own choice. Sunday also marked a big day as it was the first public airing of my book! I was really proud to have 2 copies standing on the worktop with...
[RADIO] Three very lovely barbecue dishes

[RADIO] Three very lovely barbecue dishes

Listen to the show here: http://www.mydaddycooks.com/wp-content/uploads/2010/07/bbqexpert-AAC-128Kbps.mp3 Lorna Milton invited me to be in her “expert hot-seat” and cook 3 barbecue recipes. I thought the use of the term “expert” was a little amusing as I am renowned for being completely unable to light a BBQ! I am fine once (and if) it has got going, but the wait can sometimes be a tortuous one. Anyhow, all worked pretty well this time round and I made Lorna the following very tasty BBQ dishes. Five Spice and Honey Chicken This is a lovely, sticky and sweet marinade which lends itself to pretty well any kind of meat, fish or vegetable. 8 skinless chicken legs/thighs 5 tbsp soy sauce 5 tsp liquid honey 2 tsp five spice powder 3 cloves garlic, chopped 2 cm cube of fresh ginger, chopped Some freshly ground pepper 15g fresh coriander, chopped Mix together all the marinade ingredients and marinade the chicken pieces for a couple of hours in the fridge, turning from time to time to make sure all the pieces get well-covered. Bring the chicken back to room temperature before putting it on grill. Cook the pieces for about 15 minutes on a medium-hot part of the grill, turning them every few minutes to ensure the chicken doesn’t burn. Serve when the pieces are cooked through to the bone. Mildly spiced lemony tilapia This marinade paste uses mild spices, yoghurt and lemon to add flavour to a plain fillet of tilapia. Tilapia is one of the few fish fillets which can be placed directly on the grill and not fall apart. I have seen the...
[VIDEO] Sea bream baked in a parcel (en papilotte)

[VIDEO] Sea bream baked in a parcel (en papilotte)

This is one of the simplest and most fool-proof ways of cooking fish. It’s also a lot of fun preparing fish in this way with kids as it’s almost arts-and-crafts meets cooking! As the video shows, Archie certainly had fun making the parcels – although I will readily admit that his eye stabbing technique (the fish, not his daddy’s!) did leave something to be desired… That said, his accidental preparation of rosemary olive oil (about 5 and a half minutes into the video) will be forgiven when I use it too cook lamb later in the week! As I have said before, I am lucky to have a great value fishmonger at a market nearby and these two whole sea breams cost me a little over £6 (bought at the end of the day, as I always do). If you don’t have a local fishmonger, keep an eye out at the supermarket for specials. I was in Tesco last week and they had 2 sea bass for £6. As fish is easily frozen, it pays to buy when you see the deals and freeze for when you will want to use them… Sea bream baked in a parcel Preparation time 10 minutes, cooking time 25 minutes. Ideally we would have needed one and a half fishes so these two fish amply fed the three of us – and they would easily feed a family of four. Preheat your oven to a little below its maximum temperature (somewhere around 230°C / 445°F) 2 whole sea bream, gutted and scaled 1 fennel bulb, sliced VERY thinly (a mandolin or grater is...
[VIDEO] Oven-baked salmon w/ roasted butternut squash, new potatoes, red onion and chestnut mushrooms

[VIDEO] Oven-baked salmon w/ roasted butternut squash, new potatoes, red onion and chestnut mushrooms

Archie was in cracking form for this video – talkative, funny and at times bolshy (on camera, “What you talkin’ about daddy?!”). I thought I was almost giving myself a week off by doing this meal, expecting the editing to be a breeze after just throwing a few ingredients into a baking dish. But Archie was having none of this, hence having much more content to edit than expected. You will have noticed that I usually prepare all the ingredients before Archie gets into the kitchen but circumstances (getting back late from Tesco!) dictated otherwise. It didn’t matter and Archie was more than entertained by cutting with his own (relatively blunt) knife. The butternut squash is so sweet and smoky baked like this. In fact, the vegetable bake could be a meal in itself. I would not normally choose to cook salmon in an oven dish (frying and grilling would be my preferred methods) but cooking the fillets in the same dish as the vegetables at the end of the cooking time is just pure practical expediency. One less pan to wash up and an extremely tasty supper. Oven baked salmon with roasted butternut squash, new potatoes, red onion and chestnut mushrooms This easily served three of us. There should have been some vegetables left but it all went! If you are making for a family of four, I would increase the quantity of salmon fillet to around 500g. Preheat the oven to 220°C / 425°F 1 butternut squash, peeled and cubed Approximately 400g new potatoes, sliced into 8mm slices 1 large red onion, thinly sliced 150g chestnut mushrooms,...
Vegetable fritatta

Vegetable fritatta

This video is probably worth watching just for the final 30 seconds! It had to happen – and in many ways it is amazing that it has taken 17 videos for it to happen! All this will make complete sense when you watch it… Whenever we cook new potatoes, I very often make a few too many and use them in a fritatta the following day. For me, the differences between an omelette and a fritatta are that a fritatta is finished off under the grill, it is thicker, generally much “fuller” of ingredients and usually contains potatoes… Fritattas are wonderfully colourful, flexible, easy meals and lend themselves to pretty well any vegetables (and cold meats) you may have to hand. They are also delicious with added feta, cheddar or parmesan cheese. Vegetable fritatta Preparation time 5 minutes, cooking time 10-15 minutes in total. This served three of us for lunch and there were still two portions for freezing. 6 large eggs 50ml milk One sweet red pepper, chopped 5 large asparagus spears, chopped A good handful of frozen peas 5-7 new potatoes, peeled and sliced (after they have been cooked) Salt and pepper to taste Preheat the grill in your oven to high. Pour a really good glug of olive in an 8 inch non-stick and oven-proof frying pan and gently sauté the red peppers and asparagus. There is no point in rushing this, the vegetables will be all the more flavoursome if cooked relatively slowly. When the asparagus and red pepper is cooked, add the peas and the potatoes. Stir them around the pan so that all...
[VIDEO] The snowed-in, no shopping, tuna puttanesca

[VIDEO] The snowed-in, no shopping, tuna puttanesca

Tired [frankly borderline grumpy at times!] daddy. Tired[ish] toddler. Mildly stressful video! It’s funny how we went from the lovely relaxed and buzzy atmosphere of making the chicken hotpot to this slightly more “edgy” affair. At least Archie’s impeccable sense of comic timing lightened my mood. I think he picks up when I am not on top form – and plays up to it too! We had found ourselves unexpectedly snowed in on Wednesday (there must have been at least, well, 2cms of snow making it impossible to drive on the ungritted roads of our village), meaning we couldn’t do our weekly shop as planned, scuppering our cooking and videoing plans for the evening. At times like this, I revert to the store cupboard, usually pastas, and just make do with what I can find. A lonely tin of tuna immediately said “cook me”. I used a few vegetable from the fridge, my ever-reliable bottle of “in case of no food” tomato passata and some olives too. As it happens, the resulting meal was both simple and tasty and, as a home cook, I cannot ask for much more than that… “Snowed-in, no shopping, tuna puttanesca” Preparation time 5 minutes, cooking time 20 minutes. This amply served three of us, with a little to spare 350g conchiglie pasta 300ml tomato passata (or chopped tomatoes) 1 chopped onion 2 chopped garlic cloves 1 chopped sweet red pepper 1 chopped carrot 2 chopped celery sticks 150g green pitted olives, sliced in half 1 tin of tuna Cook the pasta as per the instructions on the packet. Meanwhile, in a large pan...
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