There's nothing quite like being all snug on a Sunday evening, curled up on the sofa, catching up on the week's TV and tucking into a home cooked dinner! If you can keep the Monday morning fear at bay there isn't much to complain about...except of course slaving away in the kitchen.
This is definitely something the majority of us took for granted growing up...every evening a different home cooked plate of goodness appeared in front of us, prepared lovingly whilst we kicked back in front of 'Round the Twist', 'Blind Date' and 'Gladiators'. At the time it seemed nothing more than a given from your parents, where as now, I fully appreciate the effort, thought and energy this must have taken along with doing cleaning, washing and ironing for an entire family...I struggle with just my own!
Anyway our solution to this is easy recipes that taste divine...the cooking time might be over an hour but preparation time is very minimal, once everything is chopped and in the pan, you can happily let it bubble away whilst you get to grips with the latest episode of Revenge!
Here's one we made a few Sundays ago and I would highly recommend it, it's absolutely delicious!
Jamie Oliver's Cod and Spring Onion Stew
Ingredients - serves 4-6
1 onion, peeled and finely chopped
1 leek, washed and finely sliced
Extra virgin olive oil
2 medium courgettes, halved length ways
1 kg potatoes, peeled
2 anchovies
1 wineglass white wine
565 ml milk
565 ml organic stock
1 kg cod fillet, skinned and pin-boned
Salt
Freshly ground black pepper
1 handful fresh flat-leaf parsley, roughly chopped
1 bunch spring onions, finely sliced
Juice of ½ lemon
1 Orange
1 onion, peeled and finely chopped
1 leek, washed and finely sliced
Extra virgin olive oil
2 medium courgettes, halved length ways
1 kg potatoes, peeled
2 anchovies
1 wineglass white wine
565 ml milk
565 ml organic stock
1 kg cod fillet, skinned and pin-boned
Salt
Freshly ground black pepper
1 handful fresh flat-leaf parsley, roughly chopped
1 bunch spring onions, finely sliced
Juice of ½ lemon
1 Orange
Method
1. In a large pan, fry your onion and leek with approx 5 tablespoons of olive oil until soft and tender (approx 5 minutes).
2. With a teaspoon, remove the fluffy tasteless core from the courgettes and grate the rest into the pan.
3. Chop the potatoes into rough 2cm cubes and add to the pan. Give everything a good stir and then add the anchovies.
4. Turn the heat up and add the wine, cook down by at least half before adding your milk and stock.
Bring to the boil and simmer for half an hour until the potatoes are tender.
5. Once tender, add your cod and simmer for a further 15 minutes until the flesh flakes away; feel free to stir and break up the fish, but it's quite nice to leave some big chunks as well.
6. Season carefully to taste, divide between your bowls and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.
7. Optional: sprinkle some orange zest over the parsley and spring onion - it tastes amazing and works really well with the cod - definitely a must I think!
ENJOYYYYY!!
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