Poussin with parsnip, carrots and courgette in a rosemary sauce

Ingredients for the main and side:

  • Poussin with rosemary and parsnip

    Poussin with parsnip, carrots and courgette in a rosemary sauce (the poussin is hiding in the middle)

  • 1 poussin (500g)
  • 1 red onion (130g)
  • 3 cloves of garlic
  • 3 small parsnips, whole (225g)
  • 2 small carrots, whole (125g)
  • 1 green pepper (100g)
  • 20g rosemary
  • 1 chicken knorr cube
  • 1 large courgette (300g)
  • 270g brussel sprouts, as a side
  • 1 cup dry white wine
  • 1 cup pear cider
  • 1 tbsp olive oil
  • salt, pepper, thyme and paprika

Preparation: Use a pressure cooker for speediness and concentrated flavour! Continue reading

Coley and squid marinara

This starts a series of light, day-to-day recipes serving 2 people (unless stated otherwise). Some may be more inventive, others are just adaptations. None of them follows strict recipes from memory nor recipe books, so they’re just a combination of several influences and inspirations.

Main – Coley and squid rings marinara

Coley and squid marinara

A small, not too outlandish variation of marinara. For the fish purists, beware that the tomato and the black olives may overshadow the light flavours.

  •  2 coley fillets
  • 175g squid rings
  • 1 medium, ripe tomato (230g)
  • 1 large shallot (100g)
  • 1 garlic clove
  • 1/2 green pepper (80g)
  • 420g tomato passata
  • 30g black olives, pitted
  • 1 tbsp olive oil
  • Salt, cayenne pepper and paprika

Preparation:

Cut the pepper in long, thin strips, the garlic in tiny cubes and the shallot in thin rings. Add 1 tbsp olive oil to a wide frying pan and season the pepper, garlic and shallot for about 5min, stirring well. Add the tomato, cut in small pieces and continue stirring. Continue reading