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Try this fishy dishy from Come Dine With Me Portsmouth

Serves 6 Ingredients
  • 6 x 100g fresh skinless salmon fillets
  • 4 tbsp dark soy sauce
  • 1 tbsp dried flaked chilli
  • 6 slices smoked salmon
  • 40g rocket leaves
  • 2 tbsp sunflower oil
  • Scottish oatcakes, to serve
For the salmon mousse
  • 200g fresh skinless salmon fillet, cut into 3-4 chunky pieces
  • 250ml milk
  • ½ lemon, sliced
  • 3 tbsp finely chopped dill
  • 15g butter
  • 1 large free-range egg, separated
  • 250g soured cream
  • 50g anchovy fillets in oil, drained and finely chopped
  • 1 sachet powdered gelatine
Method: How to make trio of Scottish salmon

1.
To make the salmon mousse, put the salmon fillet in a small saucepan and pour over the milk. Add the lemon slices and 2 tbsp of the dill. Bring to a gentle simmer, then remove from the heat and leave the salmon to cook in the hot liquid for 10 minutes.

2. Discard the lemon slices and drain the salmon in a sieve. Put the fish to one side. Beat the butter, egg yolk and soured cream together. Flake the salmon into the cream mixture and stir in the anchovies and remaining dill.

3. Dissolve the gelatine in 6 tbsp of hot water according to the packet instructions. Cool for a few minutes then stir into the mixture. Whisk the egg white until stiff and fold into the mousse. Divide the mousse between six ramekins lined with cling film. Cover and leave to chill overnight.

4. To prepare the marinated salmon, place the six salmon fillets in a small dish and pour over the soy sauce. Sprinkle with flaked chilli and turn to coat the fish in the marinade. Cover and leave to chill for 1 hour.

5. Remove the salmon mousses from the fridge 30 minutes before serving. Turn out onto six plates and discard the cling film. Arrange a small pile of rocket leaves on each plate and set aside.

6. Heat the oil in a large non-stick frying pan until hot. Add the salmon fillets and cook for 3 minutes on each side. Remove from the pan and put on the plates with the salmon mousses. Pour the marinade into the pan with 100ml water and bring to the boil. Cook for a minute or two, stirring. Spoon a little over each pan-fried salmon fillet. Serve with oatcakes.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Noorani Williamson got wheel-y busy in the kitchen making these fishy bites on Come Dine With Me Luton

Serves 4 Ingredients
  • 500g medium potatoes
  • 1 medium onion, peeled and finely chopped
  • 1 tsp crushed garlic
  • 1 tsp finely grated fresh root ginger
  • 1-2 plump green chillies, deseeded and finely chopped
  • ½ tsp ground black pepper
  • 1 tsp salt, to taste
  • 500g can tuna or salmon, drained
  • Freshly squeezed juice of 1 lime
  • Pinch caster sugar 1 medium free-range egg, beaten
  • 200-300g dried white breadcrumbs
  • Sunflower oil for deep frying
  • 40g rocket leaves, to serve
  • ½ lime, sliced, to garnish
For the sauce
  • 5 tbsp good ketchup
  • 1 tbsp hot chilli sauce
Method: How to make golden fish wheels with tomato chilli sauce 1. Boil the potatoes in a large pan without peeling until tender. Drain and cool for a few minutes before removing the skins. Return the potatoes to the pan and mash until smooth. Transfer to a large bowl and leave to cool. Mix the ketchup and chilli sauce in a small bowl and set aside.

2. Heat the oil in a large frying pan and fry the onion, garlic, ginger and chillies for 3-4 minutes until softened, stirred. Add the black pepper and salt. Stir into the potatoes and mix well.

3. Flake the fish into the bowl with the potatoes. Add the lime juice, sugar and salt to taste, stirring well until thoroughly combined. Form the potato mixture into roughly 12 balls and flatten slightly. Dip into the egg and then the breadcrumbs until evenly coated.

CAUTION Do not leave hot oil unattended. Do not allow oil to overheat.

4. Heat the oil in a deep fat fryer to 180°C and cook the fishcakes a few at a time until golden brown and hot throughout. Drain on kitchen paper.

5. Serve the fishcakes on a bed of rocket leaves garnished with slices of lime. Serve with the tomato chilli sauce.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Bernice is turning Japanese with her grilled salmon teriyaki style - but there's a little bit of Europe there too, in the form of leek and potato gratin. How will her Come Dine With Me Sunderland react to the fusion?

Serves 4 Ingredients
  • 4 x 200g fresh salmon fillets
  • Wilted spinach, to serve
  • 1 tbsp finely grated fresh root ginger
  • 3 garlic cloves, peeled and crushed
  • 4 tbsp dark soy sauce
  • 2 tbsp runny honey
  • 2 tbsp olive oil, plus extra for greasing
  • 1 tbsp wholegrain mustard
  • 1 tbsp good quality balsamic vinegar
For the leek and potato gratin
  • 5 large potatoes (preferably Maris Piper), peeled
  • 2 medium leeks, trimmed and thinly sliced
  • 50g softened butter, plus extra for greasing
  • 300ml double cream
  • 50g Parmesan cheese
  • Salt and freshly ground black pepper
Method: How to make teriyaki salmon with leek and potato gratin

1. Mix all the marinade ingredients together in a large bowl. This marinade is slightly a matter of personal taste, so keep trying it until you have a strong but slightly sweet flavour. Put the salmon fillets in the marinade and turn to coat. Cover and chill for 2-3 hours.

2. Preheat the oven to 200ºC/gas mark 6. Brush a baking tray with a little olive oil and heat in the oven for 10 minutes. Remove from the oven. Take the salmon fillets out of the marinade and place, skin-side down, on the baking tray – they should begin to sizzle. Spoon a little of the marinade over each one.

3. Return the tray to the oven and cook the salmon for about 15 minutes until the flesh just begins to flake - the salmon should remain moist in the centre. Serve on top of wilted spinach tossed in hot butter and plenty of seasoning.

4. For the leek and potato gratin, parboil the potatoes in boiling salted water for about 10 minutes or until just beginning to soften. Blanch the leeks in boiling water for 1 minute. Drain the potatoes and leeks thoroughly.

5. Preheat the oven to 200ºC/gas mark 6. Butter a large, shallow ovenproof dish. Slice the potatoes thinly and arrange in layers in the dish, alternating with the leeks. Season well and dot with butter between each layer.

6. Pour the cream over the vegetables and leave for a couple of minutes. Top up with more cream if necessary, until the vegetables are almost completely covered. Dot with a little more butter and sprinkle with the Parmesan cheese.

7. Season with ground black pepper and bake for 40-50 minutes or until the potatoes are completely tender and the top is golden and crisp. Serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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This is just one of Dan's many different canapes, prepared in a sterling effort to win the Liverpool leg of the third series of Come Dine With Me.

Makes 25, depending on size Ingredients
  • 25 cocktail blinis
  • 200g kiln-roasted, hot smoked salmon
  • 125ml soured cream
  • capers or caper berries
Method: How to make hot smoked salmon blini

1.
Cook the blinis in batches. Heat 1 tbsp butter in a small non-stick frying pan. Place the blinis in the pan, leaving space between each one. Cook in batches if necessary. Cook until lightly browned on each side. Remove from the pan and place on kitchen towel.

2. Spoon a little soured cream on to each blini and top with a piece of salmon and a caper to serve.
 
 
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Philip Olivier mixes things up for his Come Dine With Me Celebrity Special guests with a sour cherry and pine nut stuffing with his pan-fried red mullet dish

Serves 4 Ingredients
  • 4 x 500g fresh red mullet, scaled and gutted
  • 20g packet flat leaf parsley, finely chopped
  • 2 garlic cloves, peeled and crushed
  • Pinch of salt
  • Finely grated zest of 1 lemon
  • 50g fresh white breadcrumbs
  • 200g pine nuts
  • 200g dried sour cherries, roughly chopped
  • Freshly squeezed juice of half a lemon
  • Dash of pomegranate molasses (available from health food shops)
  • 3 tbsp plain flour
  • 1 large free-range egg, beaten
  • 3 tbsp mild olive oil
Method: How to make pan-fried red mullet with sour cherry and pine nut stuffing

1. Mix the parsley, garlic lemon zest, breadcrumbs and salt in a large bowl to make a gremolata. Set aside. Toast the pine nuts in a dry non-stick frying pan over a medium-low heat for 2-3 minutes, turning occasionally until golden.

2. Tip the pine nuts and cherries into a bowl and stir in 3 heaped tbsp of the gremolata and the lemon juice. Add a dash of pomegranate molasses and toss well together.

3. Preheat the oven to 180ºC/gas mark 4. Trim the fins and carefully slash the fish 3-4 times on each side with a sharp knife. Fill the fish with the parsley and cherry mixture.

4. Sift the flour onto a plate, pour the egg yolk onto a second plate and put the remaining gremolata on a third plate.

5. Heat 2 tbsp of the oil in a large non-stick frying pan. Coat the fish lightly in the flour, then egg and finally gremolata. Add to the pan and cook in batches for 2 minutes on each side until golden.

6. Transfer to a baking tray, drizzle with the remaining oil and bake in the centre of the oven for about 10 minutes or until the fish is cooked and the stuffing is hot.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Julia Bradbury makes a foray into Eastern Europe for her Come Dine With Me Celebrity Special starter of smoked salmon and blinis, then to the Middle East with a side of tabbouleh

Serves 4-6 Ingredients
  • 200g smoked wild salmon slices
  • 150ml carton double cream
  • Coarsely ground black pepper
For the blinis
  • 80g plain flour
  • 40g cornflour
  • 2 medium free-range egg yolks
  • Pinch of salt
  • Pinch of ground white pepper
  • 300ml full cream milk
  • 1 fresh corn cob, kernels removed
  • 1 tbsp sunflower oil
For the tabbouleh
  • 1 large bunch fresh flat leaf parsley, trimmed
  • 3 tbsp capers, drained
  • 50g pitted green olives
  • Freshly squeezed juice of half a lemon
  • 6 cherry tomatoes, chopped
  • 1 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
Method: How to make smoked salmon paté on blinis with tabbouleh

1. Put the salmon in a food processor with the cream and plenty of ground black pepper. Blend to a chunky puree. Put aside.

2. To make the blinis, blanch the sweet corn in boiling water for 2 minutes, then drain and put to one side while the pancake batter is prepared. Sift the flour and cornflour together into a large bowl.

3. Make a well in the centre and add the egg yolks, salt and ground white pepper. Gradually add the milk, whisking all the time with a large metal whisk or electric beaters until the batter is smooth and thick. Stir in the sweet corn kernels.

4. Heat the sunflower oil in a large non-stick frying pan. Add heaped dessertspoons of the blini batter to the pan, leaving plenty of room between each one to allow the pancakes to spread. Cook over a medium-high heat for about a minute on each side until golden. Drain on kitchen paper while the remainder are prepared.

5. For the tabbouleh, roughly chop the parsley, capers and olives. Transfer to a bowl and stir in the lemon juice and tomatoes. Drizzle with oil and season with plenty of salt and pepper. Toss well together.

6. Spread the blinis generously with the pate and arrange on plates. Serve with the tabbouleh.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Jo Mills gave her supper some Spanish flava in Come Dine With Me West Yorkshire with this tasty tapas treat

Serves 4 Ingredients
  • 8 large raw prawns (whole and in the shell if possible)
  • 5 tbsp olive oil
  • 1 red chilli, finely chopped (deseeded if preferred)
  • 4 garlic cloves, peeled and crushed
  • Chopped parsley and lemon wedges, to serve
Method: How to make gambas al ajillo

1. Put the prawns in a bowl and drizzle with 1 tbsp of the olive oil. Stir in the chopped chilli and the garlic. Cover with cling film and leave to marinate in the fridge for 2-3 hours.

2. Preheat the oven to 200ºC/Gas 6. Pour the remaining olive oil into a small shallow ovenproof dish, put on a baking tray and place in the oven to heat for 4-5 minutes.

3. When the oil is hot, carefully add the prawns and all the chilli and garlic. Watch out for splashes as the oil will be very hot. Return to the oven and cook for 3-4 minutes, turning once. By this time the prawns should be cooked and become completely pink.

4. Sprinkle with chopped parsley and serve sizzling hot with lemon wedges for squeezing.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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This gutsy dish from Come Dine With Me West Yorkshire conjures up the true taste of Spain

Serves 4 Ingredients
  • 1 medium/large octopus
  • 10 black peppercorns
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • Lemon wedges to serve
Method: How to make Pulpo Gallego 1.Wash the octopus thoroughly. When clean cut between the head and the tentacles of the octopus, just below the eyes. Hold the body of the octopus and push the beak (the hard part) out and up through the centre of the tentacles with your fingers.

2.Cut the eyes from the head by slicing a small disc off with a sharp knife and then discard the eyes.

3. Clean the head by carefully slitting through one side, taking care not to break the ink sac and scrape out any gut from inside. Rinse under running water to remove any remaining gut.

4. Bring a large pan of salted water to the boil and add the peppercorns and the octopus (both the head and the body). Reduce the heat and simmer for about an hour or until tender. Remove the octopus from the water and drain well.

5. Cut the tentacles into ½ inch thick slices and cut the head into bite sized pieces.

6. Keep in the fridge until ready to eat. Just before serving heat the olive oil in a pan and add the garlic and octopus. Gently fry for 3-4 minutes. Serve hot with lemon wedges.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Jon Wiltshire rustled up this seafood soup on Come Dine With Me West Yorkshire

Serves 4 Ingredients
  • 500g large raw prawns, with shell on
  • 6 large shelled scallops
  • 50g butter
  • ½ scotch bonnet chilli, deseeded and finely chopped
  • 2.5cm piece fresh root ginger, peeled and finely chopped
  • 4 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 3 spring onions, trimmed and finely chopped
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 2 tsp medium curry powder
  • 750ml good fish stock
  • 400ml can coconut milk
  • Salt and freshly ground black pepper
  • 3 tbsp finely chopped fresh parsley, to garnish
Method: How to make prawn and scallop soup

1.
Peel and de-vein the prawns. Cut into roughly 2cm pieces. Cut the scallops into quarters.

2. Melt the butter in a large saucepan and gently fry the chilli, ginger, shallots, garlic, spring onions, and peppers for 3-4 minutes until softened but not browned, stirring regularly. Add the curry powder and cook for 1 minute, stirring.

3. Pour over the fish stock and coconut milk and bring to a gentle simmer. Cook for 5 minutes.

4. Stir in the prawns and scallops and cook gently for 3-4 minutes until the shellfish is thoroughly cooked. Season the soup to taste with salt and pepper. Ladle into warmed bowls and sprinkle with coriander to serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Linda Lennon treated her guests to a taste of the Caribbean in Come Dine With Me West Yorkshire

Serves 4 Ingredients
  • 150g dried salt cod
  • 2 tbsp sunflower oil
  • 1 large onion, peeled and finely chopped
  • 3 medium tomatoes, roughly chopped
  • 2 x 280g cans ackee, drained
For the dumplings:
  • 225g self-raising flour
  • 150-200ml cold water
  • 1 tbsp sunflower oil
Method: How to make ackee and salt fish with fried dumplings 1. Soak the salt fish in plenty of cold water for 2 hours to help remove the salt. Drain, put in a saucepan and cover with more water. Bring to the boil, then reduce the heat slightly and simmer for 15-20 minutes until soft.

2. Meanwhile, make the dumplings. Mix the flour with enough water to form a soft, pliable dough. Knead the dough and shape into eight balls. Flatten slightly. Heat the oil in a large non-stick frying pan and shallow fry the dumplings for 5-8 minutes on each side until golden brown. Keep warm.

3. Check the fish for salt and if too salty, drain then return to the pan and add freshly boiled water. Return to the boil and drain. Break the fish into bite-size pieces with a fork, removing any skin or bones.

4. Heat the 2 tbsp of oil in a large frying pan and gently fry the onion and tomatoes until soft. Stir in the fish and drained ackee. Cook over a medium heat until the fish and ackee are piping hot, stirring occasionally. Serve with the freshly cooked dumplings.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.