Fish in Parmesan Crust with Courgette and Spinach Salad
A really light and satisfying dinner using only just a few basic ingredients.
Serves 2
English
Ingredients
60g finely grated Parmesan
2 plaice fillets of 150g each (or other white fish)
1 egg
1 red chilli
1 lemon
2 courgettes
75g baby spinach
3 tablespoons sunflower oil
2 tablespoons olive oil
4 tablespoons flour salt and pepper
Method
Finely chop the red chilli. Using a vegetable peeler, pull thin ribbons from the courgette, making sure to stop once you reach the seeds. Place the courgette ribbons in a bowl.
Place 4 tablespoons flour on to a plate and mix salt and pepper through. Crack an egg on another plate and beat to loosen. Plaice the grated Parmesan on a third plate.
Heat a frying pan over medium heat with 3 tablespoons sunflower oil. Dust the fish through the flour, then dip in the egg and finally in the Parmesan. Fry the fish on both sides until golden.
Dress the courgette with 2 tablespoons olive oil, lemon juice and chilli to taste, salt and pepper. Mix through the spinach. Divide the salad between 2 plates, lay the fish on the side and serve.
Nederlands
voor 2 personen
Ingrediënten
60g fijn geraspte Parmezaan
2 scholfilets a 150g per stuk (of een andere witvis)
1 ei
1 rode chilipeper
1 citroen
2 courgettes
75g jonge spinazie
3 eetlepels zonnebloemolie
2 eetlepels olijfolie
4 eetlepels bloem
zout en peper
Bereiding
Snijd de rode chilipeper fijn. Trek met een dunschiller lange slierten van de courgettes totdat je bij de zaadjes komt en doe ze in een kom.
Doe 4 eetlepels bloem op een bord en meng er wat zout en peper doorheen. Breek het ei in een ander bord en klop het los. Doe de geraspte Parmezaan op een derde bord.
Verwarm een koekenpan op medium vuur met 3 eetlepels zonnebloemolie. Haal de vis door de bloem, vervolgens door het ei en daarna door de Parmezaan. Bak de vis, aan elke kant goudbruin.
Maak de courgette aan met 2 eetlepels olijfolie, citroensap en chilipeper naar smaak, zout en peper. Meng de spinazie erdoorheen. Verdeel over 2 borden, leg de vis er naast en serveer.
Sweet Potato and Lentil Curry
Serves 2
Ingredients
2 sweet potatoes
2 teaspoons mild curry powder and 1 teaspoon ground ginger
1 tin lentils
1 small bunch coriander
1 small tub Greek yoghurt
1 onion
1 clove garlic
1 red chilli
1 tin tomatoes
1 tin coconut milk
300g bag young spinach
4 tablespoons olive oil
salt & pepper
Method
Finely chop the onion, garlic and red chilli. Peel the sweet potatoes and cut into chunks.
Heat a pan over medium heat with 2 tablespoons olive oil and fry the onion for 5 minutes. Add the garlic and chilli to taste and fry for a further 1 minute.
Add the sweet potato and spices to the pan and fry for 2 minutes. Add the tinned tomatoes and coconut milk. Season with salt and pepper, bring to the boil and simmer for 15-20 minutes or until the sweet potato is soft.
Finely chop the coriander. Drain the lentils and rinse off under cold water. Add the lentils and spinach to the sweet potato and cook until the spinach has wilted.
Add extra salt and pepper if necessary and divide between 2 bowls. Sprinkle over the coriander and serve with the Greek yoghurt.
Chana Masala
Ingredients
1 onion, sliced
5 cm piece ginger, peeled and roughly sliced
3 cloves garlic, roughly sliced
1 green chili pepper, roughly sliced
4 teaspoons creme fraiche
2 tablespoons coriander, finely chopped
2 teaspoons fenugreek seeds
1 teaspoon five-spice powder
1 bay leaf
1 cinnamon stick
1 teaspoon turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
3 tablespoons oil
3-4 cans organic chickpeas
2 tablespoons passata
salt
Method
Heat 1 tablespoon olive oil in a pan and fry the onion, ginger, garlic and chili pepper for 6-7 minutes until they are soft and golden brown. Put the mixture in a blender with 2 tablespoons of the chickpeas and the passata. Add 180-200 ml of water and blend into a smooth paste.
Heat the rest of the oil in the same pan over medium heat and add the fenugreek, five spice powder, bay leaf and cinnamon stick. Cook for 30-40 seconds.
Add the chickpea paste and fry for 1 minute. Add the turmeric, garam masala and cumin, along with 1 tablespoon finely chopped coriander and salt to taste.
Stir in the rest of the chickpeas, add 100 ml of water, put the lid on the pan and let simmer for 5-6 minutes. Stir in the creme fraiche and the rest of the coriander and cook for 5 minutes until the sauce is thick and creamy.
Sprinkle with a little coriander and garam masala and serve swirled with a little extra creme fraiche.
Spinach and Chickpea Curry
Serves 2
Ingredients
1 onion
1 garlic clove
5 cm piece fresh ginger, peeled and finely chopped
1-2 Tablespoons mild curry paste
1 tin chopped tomatoes
1 tin chickpeas
300 g fresh spinach
1 bunch coriander
2 naan breads
1 small tub Greek yoghurt
2 Tablespoons Olive or sunflower oil
Salt and freshly ground black pepper
Method
Finely chop the onion garlic and ginger.
Heat the oil in a pan on medium-high heat. Add the chopped onion, garlic and ginger to the pan and fry for 4-5 minutes until golden brown. Add the curry paste and fry for another 2 minutes.
Drain the liquid from the chickpeas. Add the tomatoes, 125 ml cold water and the chickpeas to the pan. Bring to the boil.
Simmer for 10 minutes over a low heat until the liquid has reduced slightly. Mix the spinach through until wilted. Season with salt and pepper.
Finely chop the coriander and mix through.
Serve the curry with the naan bread and yoghurt.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.
Pumpkin Salad
This recipe is inspired by one of our favourite chefs of the moment, Yotam Ottolenghi.
Serves 4
Ingredients
2 medium butternut, halved, seeds removed and each half cut into thirds (peel the skin off if you like, but we tend not to)
3 red onions, cut into wedges
50 ml olive oil, plus extra to drizzle over the salad
4 Tablespoons white tahini (available from health food shops)
lemon juice, to taste
1 garlic cloves, crushed
50 g pine nuts
2 Tablespoons za'atar (a Middle Eastern spice mix of dried thyme, sumac and sesame seeds)
small bunch flat leaf parsley, finely chopped
50 g rocket leaves
50 g baby spinach
Method
Preheat the oven to 220C.
Place the butternut and onion on an oven tray, add 40 ml olive oil, salt, pepper and the za'atar. Spread out evenly and roast for about 30-40 minutes until the vegetables have coloured and are cooked through. Keep an eye on the onions that they don't burn. Set aside to cool.
Make the dressing by mixing the tahini with lemon juice to taste, 2-3 tablespoons water, garlic and salt. Whisk until the sauce is the consistency of cream.
Heat a frying pan with the remaining 10 ml olive oil over medium heat and fry the pine nuts until golden. Transfer to a bowl to cool.
To serve, place the roasted pumpkin and onions on a serving dish. Drizzle over the tahini dressing and sprinkle with the toasted pine nuts and chopped parsley. Top with the rocket and spinach leaves, drizzle with olive oil and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Scallops with Garlic Butter and Spinach
For 2 as a starter
Ingredients
4 scallops
2 cloves garlic
1 small bunch flat leaf parsley
1 lemon
300 g baby spinach
30 g butter
olive oil
salt and pepper
Method
Heat a wok with 2 tablespoons olive oil and stir fry the spinach for 2 minutes until wilted. Drain as much liquid from the spinach as you can. Season with salt and pepper and keep warm.
Lightly season the scallops with salt and pepper. Heat a non-stick frying pan with 1 tablespoon olive oil. Fry the scallops for 1 minute on each side until golden brown and still slightly translucent in the middle. Transfer to a plate and cover loosely with aluminium foil.
Wipe the pan clean with kitchen paper and place on a medium heat. Finely chop the garlic and parsley.
Add the butter to the pan and as soon as it begins to foam, add the garlic and parsley. Swirl the pan to mix the ingredients.
Season with salt, pepper and ± 1 tablespoon lemon juice. Return the scallops to the pan with the butter.
Divide the spinach between 2 plates and place the scallops on top. Spoon over the garlic butter and serve with a wedge of lemon. Delicious with crusty bread to mop up the juices.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours