Hi Crystaltips, here are a few recipes I've got on my PC, inc the Nigella slut red berries in jelly so here you go! I think the Jamie trout would go down well and would be easy to cook en masse as well as looking impressive and not needing too much doing to it. We've had it and it was lovely. HTH!
Nigella: "From a quirky American book called Pacifica Blue Plates by Neil Stuart, I picked up a way of cooking salmon that has contrast and impact. The title - sugar-spiced salmon with Chinese hot mustard - takes almost longer to write than the recipe does to cook. I've adapted the original idea (leaving out the stipulated ¼ teaspoon cocoa), but the result, the almost uncooked Dayglo interior, the crisp, dull bronze but sharp-spiced seared casing around, provides the satisfactions of the original. For a 225g juicy thick salmon fillet (cut from the top end of the fish) mix a ¼ teaspoon each ground ginger, cinnamon, cumin, cayenne, sugar, salt and (Colman's) mustard powder. Heat the griddle (smooth side up) or a non-stick pan and, when hot, thickly dredge the fish in the spice mixture and cook for 2-3 minutes a side. Remove and let stand while you make the purportedly Chinese hot mustard sauce, just by mixing a teaspoon and a half each of sugar and mustard powder with 1 teaspoon of water from the warm tap. I like this with barely-cooked sugar-snaps. And the hot, sweet mustard sauce will jumpstart even the dullest piece of plain grilled farmed salmon. If you can find or afford wild salmon, let nothing interfere, save some lemon or the merest ghost of some freshly chopped tarragon."
Jamie Oliver?s baked trout and potatoes with a crème fraiche, walnut and horseradish sauce
"Trout is a fantastic and readily available fish. The combination of hot horseradish, nutty walnuts and creamy crème fraiche is a pukka marriage with trout as well as with the more obvious beef and lamb. serves 4
455g/1lb potatoes, peeled and finely sliced
olive oil
salt and freshly ground black pepper
4 whole trout. approx 400-455g/14oz-1lb each, gutted and scaled
1 heaped tablespoon grated fresh horseradish
255g/9oz crème fraiche
2 handfuls of fresh walnuts, shelled and crushed
juice of 1 lemon
optional
a little fresh thyme, leaves picked
1 lemon, sliced
Preheat the oven to 240°C/475°F/gas 9. Dry your sliced potatoes with kitchen paper and lightly coat in olive oil. Season and place in a single layer in a large roasting tray. Place on a low oven shelf and roast for around 15 minutes, until crisp and golden. Meanwhile pat the trout dry, then with a sharp knife slash each fish at an angle on both sides - this will allow the heat and seasoning to penetrate. Rub with olive oil and seasoning. For extra flavour you can stuff the fish with fragrant herbs. I like to use thyme with some lemon slices too. Cook for around 12 minutes at the top of the oven until crisp and golden. While the fish and potatoes are cooking make your sauce. Fresh horseradish, which you should peel and grate, is nicer, but you can also use the creamed horseradish bought in jars. Not quite as hot but still tasty. Mix the horseradish in a bowl with the crème fraiche and the walnuts and season well. Squeeze over some lemon juice to taste. Serve the fish and potatoes side by side with a good lob of the crème fraiche sauce. Really nice with a green salad, some buttered bread and a glass of beer."
Delia's Smoked Haddock with Crème Fraîche, Chive and Butter Sauce
"This is a great recipe, a) because it's the most wonderful combination of flavours, and b) because it takes only 12 minutes from start to finish. Serve it with spinach cooked in its own juices with a little butter, then drained well, and you'll have a sublime meal in no time at all. Serves 2.
12-14 oz (350-400 g) smoked haddock or smoked cod, skinned, or same weight golden haddock cutlets, skinned
2 rounded tablespoons crème fraîche
1 heaped tablespoon snipped fresh chives
1/2 oz (10 g) butter, diced
5 fl oz (150 ml) whole milk
freshly milled black pepper
You will also need a frying pan with a diameter of 10 inches (25.5 cm).
First place the fish in the frying pan and add a little freshly milled black pepper but no salt. Then pour in the milk (it won't cover the fish, but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you're using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets. You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.
Now carefully remove the fish to a plate using a fish slice, increase the heat and add the crème fraîche to the pan. Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly, then whisk in the butter and return the fish to the sauce briefly. Scatter in the chives, let it bubble for about 30 seconds and it's ready to serve."
Seafood on rosemary skewers - this is mine:
Buy scallops, prawns and monkfish tails from the fishmonger and marinate them in lemon juice & garlic. Cook in the marinade and olive oil before threading them onto Rosemary skewers and pouring the remaining marinade from the pan over the top. We had them on a bed of Rocket and Lollo Rosso and they were lovely.
Coconut and chilli Salmon kebabs - Nigella
"I tend to shunt these kebabs on to my barbecue, but you can just as easily blister them under the grill. Think green Thai curry without the sauce - and to be frank you could stay within the correct register and just as easily make up kebabs by using chunked chicken or whole tiger prawns instead.
2 small Thai green chillies, roughly chopped
juice of 2 limes
1 x 400g tin coconut milk
6 spring onions, roughly chopped
pinch salt
bunch fresh coriander, roughly chopped
1 teaspoon caster sugar
1 tablespoon Thai fish sauce
1 kg salmon fillet, cut into large cubes
Put the chillies, spring onions and coriander in a food processor and blitz until finely chopped. Add the fish sauce, lime juice, coconut milk, salt and sugar, and puree again until you have a thick paste. Put the salmon cubes into a freezer bag and pour in the coconut marinade. Squeeze out the air, seal the bag tightly and leave in the fridge for at least an hour. Thread the salmon on to wooden skewers that have been soaked in water; roughly, you should get about three cubes of fish for each kebab. Barbecue for about 5 minutes; it's hard for me to be specific since I don't know how hot you can get your barbecue. And I find about 3 minutes a side more or less does it under a hot grill. Makes about 10 skewers."
Slut red raspberries in chardonnay jelly: Who else? Nigella!
"You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep. If there's one pudding you make from this book, please, please make it this.
This recipe was emailed to me from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a bit, but it is the best present a foodwriter could ever have. Now it's yours.
1 bottle good fruity Chardonnay
300g raspberries
1 vanilla pod, split lengthways
5 gelatine leaves
250g caster sugar
double cream to serve
Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
Soak the gelatine leaves - which you can find in the supermarket these days in cold water for about 5 minutes. Meanwhile, after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.
Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug. Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving. Serve some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat. Serves 6."
Nigella's No cook chocolate cake
"There are many versions of this refrigerator chocolate cake but this is the best. Why? Because it is made with a generous hand, rather than those versions that include cheap chocolate and too many biscuits. You only need a square or two, and an espresso on the side. Serves 8
340g fine chocolate
200g butter
90g each hazelnuts, almonds and Brazil nuts
2 free range eggs
75g raisins
50g natural-dye glace cherries
75g digestive biscuits, roughly crumbled
Line a 20cm square cake tin with silicone baking parchment. You can use grease proof but you may end up picking it off the finished cake bit by bit. Melt 230g of the chocolate and all the butter in a heavy bottomed saucepan over a moderate heat.
Spread the nuts on a baking sheet or grill pan and toast under a hot grill till the skins start to blister. Rub the nuts with a cloth, discard any of the skins that have flaked off and return the nuts to the grill until they are golden.
Remove the chocolate from the heat when completely melted and stir in most of the toasted nuts (reserve a few for decoration). Beat the eggs lightly with a fork and add to the chocolate and nuts with the raisins and most of the cherries. Stir in the crumbled biscuits, then spoon into the lined cake tin. Leave in the fridge overnight to set.
When the cake is completely set, melt the remaining chocolate in a small bowl set over a pan of simmering water. Pour the chocolate over the cake, then scatter over the reserved nuts and cherries and drizzle with any remaining melted chocolate."