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Cod Loin with Bacon Crumble Topping <\/strong><\/span><\/span><\/p>\n 50g butter, room temperature<\/p>\n 1 tbsp coarsely chopped tarragon leaves<\/p>\n 4 rashers streaky bacon, chopped small<\/p>\n 25g fresh white breadcrumbs<\/p>\n 4 plump cod loins<\/p>\n 1 tbsp flour, seasoned with salt and fresh black pepper<\/p>\n 1 – 2 tbsp olive oil<\/p>\n Fresh tender stem broccoli and green beans to suit [<\/p>\n Mix the butter and tarragon with a grinding of black pepper. Tip the bacon into a hot frying pan and dry fry until starting to go nice and crisp. Stir in the breadcrumbs, a little pepper and fry, stirring, until turning golden Stir in a third of the tarragon butter and, as soon as it has melted remove pan from the heat. Score the fish on the diagonal and coat each loin in the flour, pat off any excess. Heat the oil in a nonstick pan frying pan until very hot. Put in the fish skin side down. Let it cook, don’t move it for about 5-6 mins. Meanwhile cook the green vegetables until just done. Turn the fish over, turn off the heat and let the fish cook for 2-3 more minutes until cooked through. Drain veg and toss in the remainder of the tarragon butter. Divide veg between four plates Lay the fish on the veg skin side down and sprinkle over the bacon crumble topping<\/p>\n <\/p>\n Spaghetti with Leeks, Gorgonzola and Walnuts <\/strong><\/span><\/span><\/p>\n 1tbsp olive oil \nHeat oil in a large, lidded frying pan over a low heat. Add the leaks, season and stir to coat in the oil. Cover and cook on a low heat for about 10 mins or until the leeks start to soften. Add the garlic and cook for a further 4 mins until the leeks are completely soft. Toast the walnuts in another frying pan over a medium heat 5 – 6 mins, stirring occasionally. Cook the spaghetti to the pack instructions adding the broccoli for the final 2 mins. Drain and reserve 100ml of the cooking water, crumble the cube into the water then add to the leeks and stir in the creme fraiche. Cook over a low heat for about 1 min. Add the spaghetti, broccoli and Gorgonzola. Toss to coat the pasta in the sauce and melt the cheese. Scatter the walnuts and serve<\/p>\n <\/p>\n Cod Loin with Bacon Crumble Topping 50g butter, room temperature 1 tbsp coarsely chopped tarragon leaves 4 rashers streaky bacon, chopped small 25g fresh white breadcrumbs 4 plump cod loins 1 tbsp flour, seasoned with salt and fresh black pepper 1 – 2 tbsp olive oil Fresh tender stem broccoli and green beans to suit [ Mix the butter and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-3DL","jetpack-related-posts":[{"id":3638,"url":"http:\/\/wenvoe.org.uk\/?p=3638","url_meta":{"origin":13997,"position":0},"title":"Cod Loins with Fennel, Olives, Capers and Lemon Potatoes","author":"Alan Williams","date":"25th August 2017","format":false,"excerpt":"\u00a0 Cod Loins with Fennel, Olives, Capers and Lemon Potatoes 4 good sized cod loins, skinned and boned 2 medium sized fennel bulbs 3 medium shallots the juice and zest of one large lemon 2 tbsp capers, drained and chopped 2 tbsp black pitted olives, thinly sliced 1 large clove\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3211,"url":"http:\/\/wenvoe.org.uk\/?p=3211","url_meta":{"origin":13997,"position":1},"title":"Leek, Ricotta & Gruyere Tart","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"Leek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 2 large leeks, thinly sliced 250 ricotta 100ml double cream 2 eggs, beaten 2 tbsp chopped tarragon 100g gruyere cheese grated Heat the oven 180C fan. Butter a 23cm loose base tart tin. Roll the pastry, line the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9630,"url":"http:\/\/wenvoe.org.uk\/?p=9630","url_meta":{"origin":13997,"position":2},"title":"Coriander Cod with Carrot Pilaff","author":"Alan Williams","date":"6th May 2021","format":false,"excerpt":"\u00a0 Coriander Cod with Carrot Pilaff 2 tbsp olive oil 4 skinless cod fillets, about 175g each 2 tbsp chopped fresh coriander zest and juice of one lemon 1 onion, chopped 2 tsp cumin seeds 2 large carrots, grated 200g basmati rice 600ml vegetable stock [OXO cube, use two for\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13590,"url":"http:\/\/wenvoe.org.uk\/?p=13590","url_meta":{"origin":13997,"position":3},"title":"Garlickly Lamb with Peppers and Couscous & Chicken Pesto Crumble","author":"Alan Williams","date":"5th September 2023","format":false,"excerpt":"Garlickly Lamb with Peppers and Couscous 2 x 110g packets flavoured couscous [ or plain ] 50g bought or homemade garlic butter 2 tbsp garlic olive oil 4 lamb leg steaks 250g peppers seeded and cut into strips 20 - 25 Kalamata olives handful of fresh mint or flatleaf parsley\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6996,"url":"http:\/\/wenvoe.org.uk\/?p=6996","url_meta":{"origin":13997,"position":4},"title":"XMAS and NEW YEAR Leftovers 2","author":"Alan Williams","date":"1st January 2020","format":false,"excerpt":"Cheeseboard Macaroni Cheese 350g pasta shapes [use a mixture of shapes] 2 tbsp. butter 2 large cloves of garlic, finely chopped 1 tsp mustard powder 1\/2 tsp cayenne pepper 3 tbsp. plain flour 500ml whole milk 250g mix of cheeses [ Cheshire, cheddar and camembert] extra hard cheese for the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11010,"url":"http:\/\/wenvoe.org.uk\/?p=11010","url_meta":{"origin":13997,"position":5},"title":"Rosti-Topped Salmon Pot Pie","author":"Alan Williams","date":"7th February 2022","format":false,"excerpt":"Rosti-Topped Salmon Pot Pie 300g potatoes peeled, and cut into large chunks 250g sweet potatoes, peeled and cut into large chunks 450g skinless salmon fillets 450ml skimmed milk 25g butter, melted 2 leeks, sliced into chunks 2 cloves of garlic, crushed 1 tbsp plain flour 100g peas, defrosted if frozen\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/13997"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13997"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/13997\/revisions"}],"predecessor-version":[{"id":13998,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/13997\/revisions\/13998"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13997"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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\n500g pack of leeks, trimmed, halved lengthways and finely sliced
\n3 large garlic cloves, finely chopped
\n20g walnuts, roughly chopped
\n300g wholewheat spaghetti
\n50g broccoli florets, small
\n1 vegetable stock cube
\n2 tbsp 50% less fat creme fraiche
\n120g best Gorgonzola rind removed.<\/p>\n
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