Yummy things

This is a 5kg fresh salmon that I have stuffed with prawns and a ginger, chilli, garlic and coconut sauce and you can see the final result below. The recipe is from Good Food Magazine (http://www.bbcgoodfood.com/). It is called Hot Salmon Parcel. I have adapted the recipe to my taste, using the top half of a coconut milk tin (full fat!!), and as for the glaze I only used soy sauce, lime juice and chopped parsley (I hate fresh coriander and honey)

ROAST CHICKEN WITH LEMON AND THYME

Squeeze half a lemon on the chicken, put the other half inside the bird cavity. Sprinkle the chicken with thyme, ground coriander, salt, pepper and 3 tbsp of vegetable oil. Put in a preheated oven at 180° for about 20 minutes per pound. After 20 minutes baste with half a glass of white wine and 1 pint of chicken stock. Keep on basting with the juices every 15-20 minutes until cooked through and golden brown. Put the chicken on a tray to rest while you make a gravy with the juices left in the tin.

September's Recipe: Pesto

PESTO

1 bunch of fresh basil
1 garlic clove
20g of pine nuts or walnuts
40g of parmesan cheese
1 pinch of salt
50ml olive oil (preferably extra virgin)

Put the first 5 ingredients in a blender and blitz for a few seconds, slowly add the olive oil (preferably extra virgin) leaving the blender on until the sauce is creamy. Add a couple of tablespoon of the water you used to cook the pasta. Toss the cooked pasta in the sauce before serving. The pesto can be stored in the fridge for a couple of days in a jar topped with a tbsp of olive oil.