The Family Cook Book

This recipe has long been a big favourite in the Cook house. Joe is a major league fan and has even cooked it at Uni. However it has never made it to the blog. The eagle eyed of you will notice that a request from Suzy Price was posted yesterday because she had lost the scrap of paper I had written the recipe on many drunken moons ago. So here it is; remember that things have moved on in the Tuna world since this was written so try to make sure the tuna is sustainable or serve it with another Asian influenced source of protein. If you are feeling particularly virtuous you could just add a handful of chopped rocket leaves and have it on its own. Thinking about it has made me want to have it again.... 9.00 in the morning might be a bit early though. Loin of Tuna with Spiced Lentils and Rocket Serves 8 The best quality bluefin or yellowfin tuna must be used for this dish. Ask your fishmonger to skin and clean the blood line, and to cut the tuna into 10 cm by 4 cm blocks: the fish will be

This stroke of genius comes from Jamies extremely user friendly website www.jamieoliver.com.The only adaptation I have made is to take this recipe inside from the barbecue and cooked it in the oven instead. This for me is a perfect example of what makes him so good. He takes the humble baked potato and elevates it to mid-week heaven with the simple addition of anchovy (streaky bacon if you don't like anchovy, but to be honest there's something wrong with you if you don't)garlic, butter and thyme. This is cooking that anyone can do. It would be great on its own or you could have it as I did, as an accompaniment to some chicken thighs roasted with a little finely chopped garlic, salt and thyme shoved under the skin. Add a little rocket salad and some roasted vine tomatoes and we're talking feast and kings. ingredients • 1 garlic cloves, peeled and crushed • 2 tablespoons butter, softened • freshly ground black pepper • sea salt • 4 baking potatoes • 4 anchovies . a handfu

Joe has now finally started life as an undergraduate ... after a slightly longer than expected trip to drop him off we needed some emotional and physical restoration. The eagle eyed of you will spot that this is a spin on Bill Granger's meatball recipe. All we did was made the tomato and tamarind sauce and then popped the fish in and cooked it through ... about 5 minutes. We served it with the raitha, the sambal and plain boiled basmati rice. I suspect it was slightly more nourishing than Joe's first university meal. Ingredients 300gms Fish of your choice per person (we had prawns and cod) Tomato and tamarind sauce 2 tbsp extra virgin olive oil 1 spanish onion, finely diced 2 cloves of garlic, sliced 1 tbsp grated ginger 1 tbsp ground cumin 1 tsp turmeric 2 x 425g tins chopped tomatoes 1 tbsp tamarind pulp (or 2 tbsp lime juice) 1 tsp sugar 1 tsp sea salt Freshly ground black pepper Heat the olive oil in a large heavy-based pan over a medium to low heat. Add the onion and cook,