QUICK AND EASY MEALS

I WAS A HEAD CHEF FOR OVER 12 YEARS ,AND NOT WANTING TO BLOW MY OWN TRUMPET TOO MUCH ,I HAD ALOT OF GOOD REMARKS ABOUT MY FOOD ....SO I´M GOING TO START TO SHARE SOME OF MY RECIPIES WITH YOU ALL AND HOPE YOU ENJOY...................
TO START A QUICK AND EASY MEAL THATS ALSO QUITE HEALTHY.....

FRIZZEE GOATS CHEESE SALAD
AND PAN FRIED COD WITH BUTTERNUT SQUASH AND NUTMEG PUREE.....

INGREDIENTS...
FOR THE SALAD
FRIZEE LETTUCE
GOATS CHEESE(THE LITTLE ROLLS YOU BUY IN THE SUPERMARKET ARE FINE)
CHERRY TOMATOES
SMOKED BACON CUT IN SMALL PIECES
PINE NUTS
RAISINS
BALSAMIC VINAGER
OLIVE OIL
SALT /PEPPER

FOR THE FISH AND MASH
I FILET OF COD PER PERSON 200G IS ENOUGHYOUR SALAD
ROCK SALT AND A LITTLE OLIVE OIL
POTATOES AND BUTTERNUT SQUASH OF EQUAL QUANTITY.

METHOD
FISRT CUT AND DICE THE POTATOES AND SQUASH AND PLACE INTO BOILING WATER TO COOK FOR YOUR MASH...

THEN PREPARE YOUR SALAD.....WASH THE FRIZZEE AND PLACE IN BOWL..FRY OFF THE BACON FIRST AND TAKE OUT TO COOL...THEN ADD THE RAISINS TO THE BACON FAT IN THE PAN AND LIGHTLY FRY ...THEN ADD THE PINE NUTS...(BE CAREFUL THEY BURN EASILY ,ALWAYS GENTLE HEAT)TAKE THEM OUT ONCE GOLDEN BROWN AND LEAVE TO COOL ALSO.....CUT UP THE CHERRY TOMATOES IN HALFS AND DICE THE GOATS CHEESE.....ONCE THE CHEESE IS CUT PLACE IT WITH THE TOMATOES AND THE FRIZZEE IN THE BOWL LEAVING JUST THE PINE NUTS ,BACON AND RAISINS SEPARATE WHICH I ALWAYS FLASH HEAT AT THE LAST MINUTE BEFORE SERVING...AND ADD TO THE SALAD...OIL VINAGER SALT AND PEPPER TO TASTE.

CHECK YOUR POTATOES AND IF THEY ARE READY JUST TURN OFF THE WATER AND LEAVE THEM WHILE YOU COOK THE FISH......MEDIUM HEAT ..FIRST ROCK SALT IN THE PAN AND A LITTLE OLIVE OIL (I PREFER BUTTER )AND SLOWLY PAN FRY UNTIL THE FISH IS FIRM AND COOKED THROUGH...JUST BEFORE IT IS FINISHED DRAIN YOUR BUTTERNUT SQUASH AND POTATOES AND ADD PLENTY OF NUTMEG SALT AND PEPPER (ALWAYS TASTE AS YOU GO AND REMEMBER ITS EASY TO ADD BUT NOT TO TAKE AWAY)

ALL READY SERVE THE FISH WITH THE MASH AND THE SALAD ON THE SIDE

QUE APROVECHE..