SMOKED HADDOCK CHOWDER by MARCONI McCONNELL

THIS RECIPE IS FROM HELLO MAGAZINE AND WAS WRITTEN BY CHRISTIAN JESSEN ( A DOCTOR, WHO IS ON BRITISH TV A LOT THESE DAYS). AND I MUST SAY THAT I LOVE THIS DISH.

BELIEVE ME OR NOT! BUT I HAD THE PLEASURE OF COOKING FOR THIS VERY GENTLE GUY IN 2008. I WAS ASKED TO COOK FOR A GROUP OF PEOPLE AND HE WAS ONE OF THE GUESTS. HE WAS VERY POLITE AND SEEMED TO BE A NICE GUY. I WAS VERY PLEASED INDEED WHEN HE SAID HE ENJOYED THE MEAL WHICH I HAD PREPARED BY MYSELF. THE DINNER CONSISTED OF: BROWN BREAD AND CRAB PATE FOR STARTER; PAN-FRIED SEA BASS WITH WARM GREEN BEAN, TOMATO AND OLIVE SALAD FOR MAIN COURSE; PEACH MELBA ICECREAM FOR DESSERT. APPROXIMATELY ONE MONTH LATER I WAS READING HELLO MAGAZINE WHEN I SAW HIS NAME ALONG HIS RECIPE (SMOKED HADDOCK by CHRISTIAN JESSEN) I DID NOT KNOW THAT HE WAS QUITE FAMOUS BY THEN... HOW FUNNY!!!
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ESTA RECEITA E DA REVISTA HELLO (REVISTA CARAS NO REINO UNIDO) E FOI ESCRITA PELO CHRISTIAN JESSEN (UM DOUTOR FAMOSO, QUE ESTA APARECENDO NA TV BRITANICA RECENTEMENTE) E EU DEVO ADMITIR QUE EU ADORO ESTE PRATO.

ACREDITE OU NAO! MAS EU TIVE O PRAZER DE COZINHAR PARA ESTE CARA MUITO GENTIL. EU FUI CONVIDADO PARA COZINHAR PARA UM GRUPO DE PESSOAS E ELE ERA UM DOS CONVIDADOS. ELE FOI MUITO EDUCADO E PARECIA SER UMA PESSOA LEGAL. EU FIQUEI MUITO CONTENTE QUANDO ELE DISSE QUE GOSTOU DA COMIDA QUE EU MESMO TINHA PREPARADO SOZINHO. O JANTAR CONSISTIA DE: PATE DE CARANGUEJO COM PAO PRETO NA ENTRADA; FILE DE SEABASS FRITO COM FEIJAO VERDE AQUECIDOS, TOMATE E AZEITONAS NO PRATO PRINCIPAL; SORVETE DE BAUNILHA COM PESSEGO E CALDA DE FRAMBOESA DE SOBREMESA.
APROXIMADAMENTE UM MES DEPOIS EU ESTAVA LENDO A REVISTA HELLO QUANDO EU VI O NOME DELE AO LADO DA RECEITA (HADDOCK DEFUMADO por CHRISTIAN JESSEN) EU NAO SABIA QUE ELE ERA FAMOSO ATE ENTAO.... QUE ENGRACADO!!!
MARCONI McCONNELLxxx

EGG FRIED RICE with TUNA FISH by MARCONI McCONNELL

LIME and CORIANDER RICE with SALMON by MARCONI McCONNELL

HI GUYS!!! THIS DISH IS VERY TASTY AND IT IS EASY AND QUICK TO PREPARE IT!!! (THE LIME AND CORIANDER RECIPE IS FROM JAMIE OLIVER'S BOOK - MINISTRY OF FOOD) * COOK YOUR RICE AS USUAL AND SET ASIDE. * CHOP A LARGE BUNCH OF CORIANDER FINELY* ZEST OF 2 LIMES * MIX THE INGREDIENT ABOVE INTO THE RICE, THEN CUT THE LIMES IN HALF AND SQUEEZE THE LIME JUICE WITH A LUG OF EXTRA VIRGIN OLIVE OIL OVER THE RICE AND SEASON WITH SALT AND PEPPER * STIR WELL AND SET ASIDE AGAIN

* IN A LARGE PAN, HEAT SOME BUTTER AND STIR IN 2 LARGE HANDFUL OF SPINACH. * AS SOON AS THE SPINACH IS WILTED AND SHINY, STIR IN THE LIME AND CORIANDER RICE FOLLOWED BY 1 OU 2 PACKS OF HONEY ROAST SALMON FLAKES. STIR WELL UNTIL THE SALMON IS HOT. THAT'S ALL. BOM APETITE

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OLA PESSOAL!!! ESTE PRATO E MUITO SABOROSO E FACIL DE PREPARAR!!! (A RECEITA DO ARROZ COM QUENTRO E LIMA E DO LIVRO DO JAMIE OLIVER - MINISTRY OF FOOD) * COZINHE O ARROZ NORMALMENTE E RESERVE. * PIQUE UMA MAO DE QUENTRO BEM FININHO. * RASPA DE 2 LIMAS * MISTURE OS INGREDIENTES ACIMA COM O ARROZ, ENTAO CORTE AS LIMAS PELA METADE E EXPREMA O SUCO DE LIMA COM UM POUCO DE AZEITE DE OLIVA EXTRA VIRGEM E TEMPERE COM SAL E PIMENTA A GOSTO. * MEXA BEM E RESERVE NOVAMENTE.

*EM UMA PANELA LARGA, AQUECA UM POUCO DE MANTEIGA E ADICIONE 2 MAOS CHEIAS DE ESPINAFRE * ASSIM QUE O ESPINAFRE ESTIVER MURCHO E BRILHANTE, ADICIONE O ARROZ COM LIMA E QUENTRO, SEGUIDO DE 1 0U 2 PACOTES DE FLOCOS DE SALMAO ASSADO AO MEL. MEXA BEM ATE QUE O SALMAO ESTEJE QUENTE. E ISSO AI!!! BOM APETITE