Sea bass With Pesto Dressing

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Sea bass With Pesto Dressing Yum
Sea bass tastes great all year round as both a dinner party dish or a light supper. This recipe is an extremely simple, but delicious meal for two people that is packed full of colour and flavour.
Prep Time 25 minutes
Cook Time 10-30 minutes
Servings
people
Prep Time 25 minutes
Cook Time 10-30 minutes
Servings
people
Recipe Notes

1.  To prepare the fish, slash the sea bass diagonally on each side. Now carefully tuck the rosemary sprigs into the gut cavities and lightly brush over the fish with olive oil and a sprinkling of salt.

2. Now heat the olive oil (2 tbsp) in a pan and set to a medium heat and fry the sea bass skin-side down for 4 minutes. Turn the sea bass and fry for a further 4 minutes until the skin is crisp and golden. Once cooked, place the fish in a serving plate and dress with your favourite salad.

3. To make the pesto, simply blend all the pesto ingredients together in a food processor until you achieve a coarse texture and spoon the mixture over the sea bass.

Father’s Day Gourmet Beef Burgers

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Father's Day Gourmet Beef Burgers Yum
What better to impress your dad with this Father’s Day than a gourmet burger? Perfect for popping on the BBQ or under the grill, these are really easy to make and taste delicious with sweet potato wedges or skin-on chips.
Instructions
  1. Preheat your grill to medium heat or light your BBQ.
  2. Finely chop the onion, garlic cloves, parsley and gherkin.
  3. Place all of these ingredients plus the mince, mustard, yolk, herbs and chilli flakes into a large bowl and season with salt and pepper.
  4. Mix well.
  5. Shape the mixture into 8 burgers and brush with oil.
  6. Cook on the BBQ or in a grill.
  7. Serve on a soft sesame seed bun with your choice of toppings. A slice of beef tomato, lettuce, caramelised onion and a chunk of fresh avocado would work wonderfully, as well as a dollop of lemon mayonnaise.
  8. Hold together with a wooden skewer for a professional look

Moussaka

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Moussaka Yum
Inspired by Alison's recent trip to Greece, we've brought you a traditional Greek recipe-Moussaka. This dish is perfect for family gatherings or entertaining friends as it can be made in one big bowl and served in the middle of the table. Absolutely delicious.
Course Big Bites
Cuisine Greek
Servings
Ingredients
For the Lamb Sauce
For the White Sauce
Course Big Bites
Cuisine Greek
Servings
Ingredients
For the Lamb Sauce
For the White Sauce
Instructions
  1. Heat some oil in a large frying pan, and cook the onions and garlic until browned.
  2. Combine with the mince and heat for about 4 minutes.
  3. Add the red wine, canned tomatoes, tomoato puree, oregano and cinnamon.
  4. Gently simmer for 35 minutes, stirring occasionally to prevent from sticking.
  5. Whilst this simmers, slice the aubergines and brush with oil.
  6. In a frying pan, fry the aubergine until browned on both sides.
  7. Lay half of the aubergine slices over the base of a shallow ovenproof dish. Season well.
  8. Once the lamb sauce is ready, remove the cinnamon stick and spoon half over the aubergines.
  9. Add the remaining aubergines and add the other half of the lamb sauce.
  10. Preheat your oven to 200C.
  11. For the white sauce, melt the butter in a pan then stir in the flour and cook for one minute.
  12. On a low heat, gradually beat in the milk until the mixture starts to thicken-this should take about ten minutes.
  13. Add the cheese and nutmeg and season.
  14. Allow to cool slightly, and then beat in the eggs.
  15. Pour the white sauce over the lamb and bake in the oven for 35 minutes until a delicious golden brown.

Organic Mushroom Risotto

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Organic Mushroom Risotto Yum
As Autumn approaches, the Alison at Home team has been dreaming of hearty, warming dishes which are both simple to make and mouth watering. Being Zero Waste Week, we also wanted to bring you a recipe which allows you to use those ingredients in your fridge or cupboard which might be thrown away, and we couldn’t think of a dish which embodied all of these qualities more than risotto.This mushroom risotto recipe also encourages you to use organic ingredients which are both better for you, and the environment. The term can be a little confusing, but essentially organic food is food which is produced using environmentally and animal friendly methods from organic farms. There are no chemical additives in organic food, and the animals enjoy the very highest welfare standards with plenty of access to fields.So if you fancy, then where possible try and use organic produce for this comforting recipe, and feel free to throw in other ingredients lingering in your fridge which you think could complement the dish. Enjoy!
Course Big Bites
Servings
Ingredients
Course Big Bites
Servings
Ingredients
Instructions
  1. Soak the porcini mushrooms in hot water for 10 minutes.
  2. Once soaked, drain the mushrooms well.
  3. Gently heat the oil in a large pan, and add the onion and garlic.
  4. Fry for 3 minutes or until the onions are softened.
  5. Add the chestnut mushrooms and fry for a further 3 minutes, until browned.
  6. Once browned, stir in the rice.
  7. Add the wine on a gentle heat, constantly stirring until the liquid has been absorbed.
  8. Allow the mixture to simmer, and slowly ladle in some of the stock whilst stirring until the liquid has been absorbed and the rice is plump.
  9. Chop the porcini mushrooms.
  10. Add these along with the parsley, butter, salt and pepper to the risotto mixture. Shave some parmesan over the top and serve.

Zesty Bean Bruschetta

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Zesty Bean Bruschetta Yum
These lovely lemony delights are just perfect for summer entertaining, and are particularly delicious when the bread is toasted on a charcoal fire. If you don’t have one, they are also tasty when toasted on a gas grill. Simple, fresh and seriously mouth watering.
Course Small Bites
Servings
Course Small Bites
Servings
Instructions
  1. Light your charcoal fire or preheat your grill on a medium heat.
  2. Slice the bread diagonally into 1 inch thick slices.
  3. Grate ½ a teaspoon of lemon peel then squeeze 1 tablespoon of lemon juice.
  4. Mash the beans in a medium bowl.
  5. Add the lemon juice, peel, oil, pepper, parsley, salt and pepper and mix.
  6. Grill the bread slices for a couple of minutes until they are lightly browned on both sides.
  7. Rub one side of the bread with garlic.
  8. Smother the toast with the bean mixture
  9. Garnish with mint and a squeeze of lemon just before serving.

Lemon Balm and Parsley Spaghetti

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Lemon Balm and Parsley Spaghetti Yum
A friend of Alison at Home, Red magazine's Lifestyle Director Pip McCormac has just released his first recipe book. The Herb and Flower Cookbook is simply bursting with recipes which are not only a feast for the tastebuds, but also the eyes. We asked him to suggest a recipe which is perfect for the summer months...and here it is! Lemon balm adds a very pleasant zing – the citrus flavour you’d expect and a slight savoury undertone. Use it instead of lemon zest in cakes, to make lemon drinks or in this very peppy pasta. Substitute the lemon balm and parsley with...mint and basil, lemon thyme and oregano or nasturtium and thyme.
Course Big Bites
Servings
Ingredients
Course Big Bites
Servings
Ingredients
Instructions
  1. Add a splash of olive oil to a large pan of water and bring to the boil.
  2. Once bubbling, add the spaghetti and cook according to the packet instructions.
  3. Meanwhile, add a glug of oil to another saucepan with a lid, and set over a medium heat.
  4. Once warm, add the garlic and chilli and cover, letting them sweat for 2–3 minutes until the garlic is a golden brown.
  5. Trim and slice the courgette in half lengthways and then chop into slices about 1cm thick.
  6. Add the courgette to the pan of garlic, stir, cover and cook for around 5 minutes, until the courgette is soft and beginning to brown.
  7. Remove the courgette pan from the heat and stir in the lemon juice – it will splutter – and return to the heat to cook off some of the liquid.
  8. Once cooked, drain the pasta and add it to the courgette pan with the leaves from the lemon balm.
  9. Stir everything together; place the pan back on the heat if you feel it needs another minute to warm through.
  10. Divide the spaghetti mixture between two bowls, sprinkle over the parsley and some Parmesan if you like. Eat immediately.
Recipe Notes

Baba Ganoush

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Baba Ganoush Yum
Here at the Alison at Home HQ, we love Lebanese food. We also like to try to bring you recipes where the key ingredient is in season and so will taste its best. Those things considered, here is our baba ganoush recipe in which aubergine steals the show. Perfect as a starter at an informal dinner party or for sharing at a picnic, we challenge you not to devour the whole thing in one go.
Course Small Bites
Servings
Ingredients
Course Small Bites
Servings
Ingredients
Instructions
  1. Prick the aubergines with a fork and then grill for about 20 minutes until the skin is charred and blacked (the skin flesh should feel soft when you press it).
  2. Crush the garlic with the lemon juice, tahini, olive oil and pepper in a pestle and mortar
  3. Cut the aubergines in half and scoop out the flesh.
  4. Mix the soft flesh with the remaining ingredients.
  5. Spoon into a bowl and finish with a drizzle of olive oil
  6. If you fancy, sprinkle some pistachio nuts and/or pomegranate seeds over the top and serve with a toasted bread of your choice.