SouthseaScene

This orange and Harissa glazed mackerel take minutes to cook and ideal for a midweek supper. Mackerel has a strong flavour and so can take the robustness of the Harissa sauce.  Mackerels are easy to fillet yourself because there are no scales to clean and the flesh would usually come off the bones easily. Fresh fish should have bright eyes, shiny skin and smells of the sea.  Ingredients for cooking 2 mackerels: 2 tbsp vegetable or olive oil 1 tbsp plain flour 1 tsp paprika 2 tbsp Harissa powder 1 tbsp extra virgin olive oil zest and juice of 1 small orange In a small bowl, mix 2 tablespoon Harissa powder with 1 tablespoon extra virgin olive oil and zest and juice of one small orange. Then mix 2 tablespoons of flour with 1 teaspoon paprika and dust the fillets in this. Fry the fillets skin side down first for about 3 minutes and then the other side for 2 minutes. When the mackerel is fried, add this mixture and let it boil to a sticky sauce.  Serve these delicious fillets ...

Cooking for Valentine's Day need not be complicated. In fact, the joy is in preparing something to savour together. It's all about sharing the experience. So try this recipe for a romantic dinner. Ingredients: 1 tbsp vegetable oil 100g minced beef 1 small carrot, diced 1 small stick of celery, diced 1 small onion, diced 1 tsp thyme, fresh or dried salt and pepper puff pastry Heat the oil in a pan and add the onion, carrots and celery. Fry on medium heat for 5 minutes and let it sweat a little. Then add the mince and garlic, stir for 5 minutes or until the meat has turned brown. Add salt and pepper to taste. Spoon the mixture into two small baking dishes; heart-shaped ramekins if you have them. Roll the puff pastry and cut into shape to cover the top of the baking dishes. You can add pastry hearts or initials if you want make it even more special. Pre-heat the oven as the pastry perform much better in a preheated oven. Bake for 15 minutes or ...