2015 recipe -Taste USA

Thursday, December 3, 2015

penne with peas and beans

How to make penne with peas and beans recipe

Serves 4

Preparation time 5 minutes, Cooking time 10–12 minutes

Ingredients:
400 g (13 oz) wholewheat penne
1 tablespoon extra virgin rapeseed oil or olive oil
2 spring onions, finely chopped
250 g (8 oz) reduced-fat mascarpone cheese
4 tablespoons lemon juice
250 g (8 oz) frozen peas, thawed
250 g (8 oz) frozen baby broad beans, thawed
1 small bunch of basil, roughly chopped, a few leaves reserved for garnish
salt and pepper

Method:
Cook the penne in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.

Meanwhile, heat the oil in a large frying pan over a medium-low heat, add the spring onions and fry for 1–2 minutes or until softened. Stir in the mascarpone, lemon juice, peas, broad beans and basil. Season with salt and pepper to taste and stir for 1–2 minutes or until bubbling.

Drain the penne, reserving 3 tablespoons of the cooking water. Stir the pasta and the reserved liquid into the creamy peas and beans. Serve immediately, garnished with extra basil leaves.

For broad bean & pea risotto, melt 25 g (1 oz) butter with 1 tablespoon olive oil and cook the spring onions until softened. Add 350 g (11½ oz) risotto rice and stir for 1–2 minutes or until translucent.

Add 200 ml (7 fl oz) white wine, then 1 litre (1¾ pints) boiling vegetable stock, a small ladleful at a time and stirring constantly only adding more once the rice has absorbed the previous ladleful. Continue until all the liquid has been absorbed and the rice is just cooked. This should take about 18 minutes.

Stir in the peas, beans and basil 2 minutes before the end of the cooking time. Remove from the heat, stir in 125 g (4 oz) mascarpone and serve immediately.

penne with peas and beans

lemony mushroom spaghetti

How to make lemony mushroom spaghetti recipe

Serves 4

Preparation time 8 minutes, Cooking time 18–20 minutes

Ingredients:
250 g (8 oz) chestnut mushrooms
1 garlic clove, finely chopped
2 tablespoons olive oil
400 g (13 oz) wholewheat spaghetti
150 g (5 oz) fresh wholemeal breadcrumbs
finely grated rind and juice of 1 lemon
1 small bunch of parsley, chopped
½ teaspoon chilli flakes (optional)
salt and pepper
grated Parmesan cheese, to serve (optional)

Method:
Place the mushrooms, stalk side up, in a large roasting tin. Scatter with the garlic, drizzle with the oil and season generously with salt and pepper. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until tender and juicy.

Meanwhile, cook the pasta in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.

Put the breadcrumbs, lemon rind, half of the parsley and the chilli flakes, if using, into a large, nonstick frying pan over a medium high heat. Dry-fry for 4–5 minutes, or until golden brown and crispy, stirring continuously. Set aside.

Remove the mushrooms from the oven and cool slightly, then roughly chop. Drain the pasta and toss with the mushrooms, lemon juice and remaining parsley.

Season with salt and pepper to taste, then heap into serving bowls. Scatter over the breadcrumbs and serve immediately with Parmesan, if liked.

For wild mushroom pasta, cook the spaghetti as above. Roughly chop 150 g (5 oz) chestnut mushrooms. Heat the oil in a large frying pan over a medium-high heat, then add the mushrooms and garlic and fry for 3–4 minutes until softened.

Roughly chop a drained 280 g (9 oz) jar mixed or wild mushrooms, add to the pan and heat through. Stir in the lemon juice and rind, chopped parsley and chilli flakes, if using. Toss with the drained pasta, season to taste and serve.

lemony mushroom spaghetti

duck, pear and pomegranate salad

How to make duck, pear and pomegranate salad recipe

Serves 4

Preparation time 15 minutes, Cooking time 15–20 minutes

Ingredients:
2 large, lean duck breasts
2 Comice pears, cored and diced
125 g (4 oz) mixed leaf and herb salad
50 g (2 oz) walnut pieces
1 pomegranate, seeds removed

Dressing:
2 teaspoons lime juice
2 teaspoons raspberry vinegar
2 teaspoons pomegranate molasses (optional – see right for homemade)
2 tablespoons walnut oil
salt and pepper

Method:
Remove any excess fat from the duck breasts and score the surface using a sharp knife. Heat a ridged griddle pan until hot, then add the duck breasts, skin side down, and cook for 8–10 minutes.

Turn them over and cook for a further 5–10 minutes or until cooked to the pinkness desired. Remove from the pan, cover with foil and leave to rest.

Mix together the pears and leaf salad in a bowl. Arrange on serving plates and scatter with the walnut pieces.

Whisk together all the dressing ingredients in a bowl and season to taste. Drizzle over the salad.

Slice the duck breasts and arrange on the salad. Scatter over the pomegranate seeds and serve immediately.

For homemade pomegranate molasses, juice 2 large pomegranates with a citrus press or remove the seeds and pulse in a food processor or blender.

Pour the juice into a small saucepan, add 1 tablespoon sugar and stir until the sugar dissolves. Bring to the boil, then reduce the heat and simmer rapidly until reduced to a thick, sticky molasses. Cool and store in an airtight bottle in the refrigerator for up to 2 weeks.

duck, pear and pomegranate salad

asian minced turkey salad

How to make asian minced turkey salad recipe

Serves 4

Preparation time 20 minutes, Cooking time 8–10 minutes

Ingredients:
500 g (1 lb) minced turkey
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 small red chilli, deseeded and finely chopped
1½ tablespoons groundnut oil
½ Chinese cabbage, shredded
150 g (5 oz) mangetout, shredded
½ small cucumber, cut into thin matchsticks
250 g (8 oz) bean sprouts
1 carrot, peeled and cut into thin matchsticks
3 spring onions, thinly sliced
4 tablespoons unsalted peanuts, chopped
chopped coriander

Dressing:
1½ teaspoons peeled and grated fresh root ginger
1½ teaspoons fish sauce
1 tablespoon light soy sauce
2 tablespoons lime juice
2 tablespoons groundnut oil
1½ teaspoons palm sugar

Method:
Mix together the turkey, garlic, shallot and chilli in a bowl. Heat the oil in a large frying pan over a medium-high heat, add the turkey mixture and then stir-fry for 8–10 minutes or until the meat is browned and cooked through. Tip into a large bowl.

Whisk together all the dressing ingredients in a small bowl and pour over the cooked turkey. Leave to cool for 10 minutes.

Meanwhile, mix together the Chinese cabbage, mangetout, cucumber, bean sprouts, carrot and spring onions in a bowl. Pile on to serving plates and spoon over the turkey. Sprinkle with the peanuts and coriander and serve immediately with lime wedges on the side.

For Asian-style pork parcels, replace the turkey with 500 g (1 lb) minced pork. Prepare as above, keeping the Chinese cabbage whole and separate from the salad.

Serve the whole leaves, dressed pork and salad in 3 separate piles. To eat, pile the mixed salad and minced pork into the whole leaves, sprinkle with the coriander and peanuts and fold to create a parcel before eating.

asian minced turkey salad

chicken and pickled walnut pilaf

How to make chicken and pickled walnut pilaf recipe

Serves 4

Preparation time 20 minutes, Cooking time about 35 minutes

Ingredients:
400 g (13 oz) boneless, skinless chicken thighs, diced
2 teaspoons Moroccan spice blend (see below for homemade)
4 tablespoons olive oil
50 g (2 oz) pine nuts
1 large onion, chopped
3 garlic cloves, sliced
½ teaspoon ground turmeric
250 g (8 oz) mixed long-grain and wild rice
300 ml (½ pint) chicken stock
3 pieces of stem ginger, finely chopped
3 tablespoons chopped parsley
2 tablespoons chopped mint
50 g (2 oz) pickled walnuts, sliced
salt and pepper

Method:
Mix the chicken with the spice blend and a little salt in a bowl.

Heat the oil in a large frying pan over a medium heat, add the pine nuts and fry until beginning to colour. Remove with a slotted spoon and drain on kitchen paper. Add the chicken to the pan and fry gently for 6–8 minutes, or until lightly browned, stirring occasionally.

Stir in the onion and fry for 5 minutes. Add the garlic and turmeric and fry for a further 1 minute. Add the rice and stock and bring to the boil, then reduce the heat to low and simmer very gently for about 15 minutes or until the chicken is cooked through, the rice is tender and the stock absorbed. Add a little water if the liquid has been absorbed before the rice is cooked through.

Stir in the ginger, parsley, mint, walnuts and pine nuts. Season with salt and pepper to taste and heat through gently for 2 minutes before serving.

For homemade Moroccan spice blend, mix together ½ teaspoon each of crushed fennel, cumin, coriander and mustard seeds with ¼ teaspoon each of ground cloves and cinnamon.

chicken and pickled walnut pilaf

lemony poached chicken

How to make lemony poached chicken recipe

Serves 4

Preparation time 10 minutes, Cooking time 1¾–2 hours

Ingredients:
1 whole free-range chicken, about 1.5–2 kg (3–4 lb)
3 shallots, halved
2 garlic cloves, lightly crushed
1 celery stick, roughly chopped
1 rosemary sprig
8 black peppercorns
100 ml (3½ fl oz) balsamic vinegar
1 preserved lemon, chopped
1 small bunch of sage, leaves removed
2 tablespoons extra virgin rapeseed oil
salt and pepper

Method:
Place the chicken, shallots, garlic, celery, rosemary and black peppercorns in a large saucepan. Add the balsamic vinegar and pour in enough cold water to almost cover the chicken. Place over a medium heat and bring slowly to the boil, skimming the surface to remove any scummy froth. Cover and simmer gently for 1 hour.

Add the preserved lemon and half the sage leaves, then simmer gently for a further 15–30 minutes, depending on the size of the chicken, until the juices run clear when the thickest part of the leg is pierced with a knife.

Carefully remove from the pan and place in a deep dish, cover with foil and leave to rest.
Increase the heat and boil the stock for 20–25 minutes or until reduced by half. Remove from the heat and leave to cool slightly. Season to taste.

Heat the oil in a small frying pan and shallow-fry the remaining sage leaves for 30 seconds until crisp. Remove with a slotted spoon and drain on kitchen paper.

Cut the chicken meat from the carcass, discarding the skin, and spoon into shallow bowls with plenty of cooking broth. Garnish with the crisp sage leaves and serve with steamed asparagus and broccoli.

For lemony chicken breasts, replace the whole chicken with 4 large boneless, skinless chicken breasts. Place in a large saucepan with the garlic, rosemary, peppercorns, balsamic vinegar and preserved lemon and just cover with water.

Simmer gently for about 12 minutes or until the chicken is cooked through. Cut the chicken into thick slices and serve in bowls with the chicken broth, garnished with sage leaves as above.

lemony poached chicken

Thai red chicken curry

How to make Thai red chicken curry recipe

Serves 4

Preparation time 15 minutes, Cooking time 35 minutes

Ingredients:
1 tablespoon sunflower oil
3 shallots, finely chopped
3 garlic cloves, finely chopped
2 tablespoons Thai red curry paste
2 teaspoons galangal paste
400 ml (14 fl oz) can reduced-fat coconut milk
2 teaspoons Thai fish sauce
1 teaspoon palm sugar or soft light brown sugar
3 kaffir lime leaves
6 boneless, skinless chicken thighs, diced
handful of Thai basil leaves (optional)

Method:
Heat the oil in a saucepan over a medium heat, add the shallots and garlic and fry for 3–4 minutes until softened. Stir in the curry paste and galangal paste and cook for 1 minute. Mix in the coconut milk, fish sauce, sugar and lime leaves and bring to the boil.

Stir in the chicken, then reduce the heat, cover and simmer for 30 minutes, or until the chicken is cooked through, stirring occasionally. Stir in the basil leaves, if using, and serve with boiled rice.

For Thai green chicken curry, make the curry as above, adding 2 peeled and finely chopped lemon grass stalks when frying the shallots and garlic.

Replace the red curry paste with 2 tablespoons Thai green curry paste and stir in, then continue as above. To finish, stir in the grated rind of 1 lime and lime juice to taste, garnish with chopped coriander and serve immediately.

Thai red chicken curry

chicken and aduki bean salad

How to make chicken and aduki bean salad recipe

Serves 4

Preparation time 15 minutes, Cooking time 2–3 minutes

Ingredients:
1 green pepper, cored, deseeded and chopped
1 red pepper, cored, deseeded and chopped
1 small red onion, finely chopped
400 g (13 oz) can aduki beans, drained
200 g (7 oz) can sweetcorn, drained
1 small bunch of coriander, chopped
50 g (2 oz) unsweetened coconut chips or flakes
250 g (8 oz) cooked chicken breast, shredded
small handful of alfalfa shoots (optional)
Dressing
3 tablespoons light groundnut oil
2 tablespoons light soy sauce
2 teaspoons peeled and grated fresh root ginger
1 tablespoon rice vinegar

Method:
Mix together the green and red peppers, onion, aduki beans, sweetcorn and half the coriander in a large bowl. Whisk together the dressing ingredients in a separate bowl, then stir 3 tablespoons into the bean salad. Spoon the salad into serving dishes.

Place the coconut chips or flakes in a nonstick frying pan over a medium heat and dry-fry for 2–3 minutes or until lightly golden brown, stirring continuously.

Scatter the shredded chicken and remaining coriander leaves over the bean salad and sprinkle with the toasted coconut and alfalfa shoots, if using. Serve with the remaining dressing.

For prawn, avocado & coconut salad, make as above, replacing the chicken with 250 g (8 oz) cooked, peeled prawns. Dice the flesh of 1 firm, ripe avocado, toss in 1 tablespoon of lime juice and add to the bean salad. Serve as above.

chicken and aduki bean salad

chicken and barley risotto

How to make chicken and barley risotto recipe

Serves 4

Preparation time 15 minutes, Cooking time about 1 hour 10 minutes

Ingredients:
2 tablespoons olive oil
6 boneless, skinless chicken thighs, diced
1 onion, roughly chopped
2 garlic cloves, finely chopped
200 g (7 oz) chestnut mushrooms, sliced
250 g (8 oz) pearl barley
200 ml (7 fl oz) red wine
1.2 litres (2 pints) chicken stock
salt and pepper
parsley leaves, to garnish
Parmesan cheese shavings, to serve

Method:
Heat the oil in a large frying pan over a medium-high heat, add the chicken and onion and fry for 5 minutes, stirring until lightly browned.

Stir in the garlic and mushrooms and fry for 2 minutes, then mix in the pearl barley. Add the red wine, half the stock and season with plenty of salt and pepper, then bring to the boil, stirring continuously. Reduce the heat, cover and simmer for 1 hour, topping up with extra stock as needed, until the chicken is cooked through and the barley is soft.

Spoon into shallow bowls and garnish with the parsley and sprinkle with Parmesan. Serve with garlic bread and salad, if liked.

For chicken & red rice risotto, fry the chicken and 1 chopped red onion as above. Add the garlic and 200 g (7 oz) skinned and diced tomatoes, omitting the mushrooms and pearl barley.

Stir in 250 g (8 oz) red Camargue rice, cook for 1 minute, then add the red wine. Gradually add the hot stock a small ladleful at a time and stirring constantly, only adding more once the rice has absorbed the previous ladleful.

Continue until all the liquid has been absorbed and the chicken and rice are tender. This should take about 25 minutes. Crumble 125 g (4 oz) St Agur or Roquefort cheese on top.

chicken and barley risotto

herby chicken and ricotta cannelloni

How to make herby chicken and ricotta cannelloni recipe

Serves 4

Preparation time 20 minutes, Cooking time 40–50 minutes

Ingredients:
2 tablespoons olive oil
500 g (1 lb) boneless, skinless chicken thighs, finely chopped or minced
2 leeks, trimmed, cleaned and diced
500 ml (17 fl oz) passata
6 tablespoons chopped mixed herbs, such as parsley, chives, sage, marjoram and dill
1 teaspoon fennel seeds
250 g (8 oz) ricotta cheese
finely grated rind of 1 lemon
½ teaspoon ground nutmeg
1 teaspoon sweet paprika
100 g (3½ oz) frozen chopped spinach, thawed
75 g (3 oz) sun-dried tomatoes (not in oil), chopped (optional)
250 g (8 oz) cannelloni tubes
2–3 tablespoons finely grated Parmesan cheese
salt and pepper

Method:
Heat 1 tablespoon of the oil in a large, nonstick frying pan over a medium-high heat, add the chicken and fry for 3–4 minutes or until browned, stirring frequently. Reduce the heat slightly, add the leeks and cook for a further 3–4 minutes or until the leeks are translucent.

Meanwhile, heat the passata in a saucepan and stir in one-third of the chopped herbs, the fennel seeds and the remaining oil. Season with salt and pepper to taste, then simmer gently for 2–3 minutes.

Remove the chicken from the heat and stir in the ricotta, the remaining chopped herbs, the lemon rind, nutmeg, paprika, spinach and sun-dried tomatoes, if using. Season to taste. Stand the cannelloni tubes upright and use a narrow spoon to fill them with the ricotta mixture.

Spoon half of the passata over the base of a large, shallow ovenproof dish. Arrange the filled pasta tubes, side by side over the tomato sauce, so that they all fit in one closely fitting layer. Pour the remaining passata over the top of the cannelloni, then sprinkle with the Parmesan.

Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes or until cooked through and bubbling. Serve hot with a crisp green salad.

For chicken & ricotta lasagne, replace the chicken thighs with 250 g (8 oz) chopped cooked chicken and omit the leeks. Stir the chicken and fennel seeds into the ricotta mixture as above. Layer lasagne sheets with the chicken mixture and the passata. Sprinkle with Parmesan and cook as above.

herby chicken and ricotta cannelloni

Sunday, November 29, 2015

griddled beef and truffle polenta

How to make griddled beef and truffle polenta recipe

Serves 4

Preparation time 15 minutes, Cooking time 15–20 minutes

Ingredients:
50 g (2 oz) dried porcini mushrooms, soaked in 250ml (8 fl oz) boiling water for 10–15 minutes
7 teaspoons olive oil
1 garlic clove, chopped
800 ml (1½ pints) hot beef or vegetable stock
6 tablespoons chopped chives
4 beef fillet steaks, about 175 g (6 oz) each
200 g (7 oz) quick-cook polenta
50 g (2 oz) Parmesan cheese, finely grated
2 teaspoons truffle oil
½ teaspoon truffle salt (optional)
handful of rocket leaves
salt and pepper

Method:
Drain the porcini, reserving the soaking liquid, then squeeze dry and roughly chop. Heat 3 teaspoons of the olive oil in a small frying pan over a medium heat, add the garlic and fry for 30 seconds.

Add the mushrooms and fry for 1–2 minutes, then stir in 3 tablespoons of the reserved soaking liquid, 3 tablespoons of the stock and 1 tablespoon of the chives. Bubble for 1 minute, then remove from the heat and keep warm.

Rub 1 teaspoon of the remaining olive oil over each of the steaks, season with pepper and place on a preheated hot griddle pan. Cook for 2–5 minutes on each side until cooked to the pinkness desired. Remove and leave to rest for 4–5 minutes.

Pour the remaining mushroom soaking liquid and stock into a large saucepan and bring to the boil. Pour in the polenta in a steady stream, whisking gently until the polenta thickens, then reduce the heat and cook for 2 minutes. Stir in the Parmesan, truffle oil and 4 tablespoons of the chives. Season to taste.

Spoon the polenta onto serving plates and spoon over the mushrooms and sauce. Slice the steaks in half diagonally and place on top with any cooking juices.

Sprinkle with pepper and a scant pinch of truffle salt, if using. Garnish with the remaining chives and serve immediately with griddled courgettes (see below).

For griddled courgettes, to serve as an accompaniment, thinly slice 2 courgettes lengthways. Heat a ridged griddle pan until very hot, add the courgettes and cook for 2–3 minutes on each side or until softened and charred.

griddled beef and truffle polenta

slow cook beef curry

How to make slow cook beef curry recipe

Serves 4–6

Preparation time 20 minutes, Cooking time 2¼ hours

Ingredients:
1 tablespoon groundnut oil
1 large onion, chopped
750 g (1½ lb) stewing steak, cubed
2 tablespoons tomato purée
3 tomatoes, chopped
3 tablespoons fat-free natural yogurt, plus extra to serve
1 teaspoon black onion seeds
salt and pepper
Curry paste
2 teaspoons cumin seeds
1 teaspoon coriander seeds
½ teaspoon fennel seeds
2 garlic cloves, chopped
1 tablespoon peeled and grated fresh root ginger
1–2 small green chillies, according to taste
1 teaspoon ground paprika
1 teaspoon turmeric
2 tablespoons tomato purée
2 tablespoons groundnut oil
25 g (1 oz) coriander leaves, plus extra to garnish

Method:
Make the curry paste. Place the whole spices in a small frying pan and dry-fry over a medium heat for 2–3 minutes, stirring frequently, until fragrant and beginning to pop. Grind to a powder in or mini chopper. Add to the remaining curry paste ingredients and blend to a smooth paste.

Heat the oil in a large, heavy-based saucepan over a medium heat, add the onion and cook for 5–6 minutes or until beginning to colour, stirring occasionally.

Add 3 tablespoons of the prepared curry paste and stir-fry for 1–2 minutes to cook the spices.

Stir in the beef and cook for 4–5 minutes or until the meat is browned and well coated. Stir in the tomato purée, tomatoes and 250 ml (8 fl oz) water. Stir in the yogurt and bring to the boil, then reduce the heat, cover and simmer very gently for 2 hours or until tender, adding more liquid if necessary. Alternatively, cook in a slow cooker.

Season well with salt and pepper, then ladle into bowls. Spoon over extra yogurt and sprinkle with the black onion seeds and extra coriander. Serve hot with naan bread and steamed basmati rice, if liked.

For lamb curry with spinach & chickpeas, make the curry as above, replacing the curry paste with 4 tablespoons ready-made madras or rogan josh curry paste and the beef with 750 g (1½ lb) cubed lean leg of lamb.

Stir a drained 400 g (13 oz) can chickpeas into the curry with the yogurt. Cook as above, stirring in 125 g (4 oz) baby leaf spinach at the end of the cooking time. Serve with naan bread and yogurt, if liked.

slow cook beef curry

Restaurant Thai style beef salad

How to make Restaurant thai style beef salad recipe

Serves 4–6

Preparation time 20 minutes, Cooking time 10 minutes

Ingredients:
125 g (4 oz) green papaya, peeled and deseeded
125 g (4 oz) green mango, peeled and stoned
handful of mint leaves, chopped
handful of Thai basil leaves
2 small, elongated shallots, finely sliced
1 tablespoon vegetable oil
4 sirloin steaks, about 125 g (4 oz) each
Dressing
1 cm (½ inch) piece of fresh root ginger, peeled and finely sliced
1½ tablespoons palm sugar or soft light brown sugar
½ red chilli, deseeded and finely sliced
juice of 2 limes
2 tablespoons Thai fish sauce

Method:
Grate or slice the papaya and mango into long, thin strips. Put the papaya and mango, mint and basil leaves in a large salad bowl and mix together, then stir in the shallots.

Make the dressing. Crush the ginger and sugar using a pestle and mortar. Add the chilli, lime juice and fish sauce, to taste.

Heat a griddle pan over a high heat, add the oil and fry the steak for 5 minutes on each side or until cooked to the pinkness desired. Remove from the pan and leave to rest for 5 minutes.

Slice the steak diagonally into thin slices and arrange on serving plates. Add the dressing to the salad, mix well to combine and serve with the steak.

For toasted rice khao koor, a special garnish you can add to this salad, put 3 tablespoons raw jasmine rice in a small frying pan over a medium heat, stirring continuously, until all the rice is golden in colour. Allow the rice to cool, then grind it coarsely in a spice grinder or using a pestle and mortar, and sprinkle over the finished salad.

Restaurant Thai style beef salad

Japanese beef noodles

How to make Japanese beef noodles recipe

Serves 4

Preparation time 10 minutes, plus freezing, Cooking time 8 minutes

Ingredients:
400 g (13 oz) thin beef fillet
3 tablespoons Japanese soy sauce
3 tablespoons mirin
3 tablespoons sake
1½ teaspoons sugar
400 g (13 oz) brown udon noodles
1 tablespoon toasted sesame oil
2 onions, sliced
200 g (7 oz) shiitake or chestnut mushrooms, sliced
160 g (5½ oz) bean sprouts or enoki mushrooms
1 spring onion, thinly sliced
2 teaspoons sesame seeds

Method:
Wrap the beef fillet in clingfilm and place in the freezer for about 1 hour until it is semi-frozen. Remove and use a sharp knife to slice very thinly, against the grain.

Whisk together the soy sauce, mirin, sake and sugar in a small bowl to make a sauce.

Cook the noodles in a large saucepan of boiling water for 6–8 minutes, or according to the packet instructions, until tender.
Meanwhile, heat a wok or large frying pan until smoking hot, add the sesame oil and onions and stir-fry for 2–3 minutes.

Add the shiitake or chestnut mushrooms and the bean sprouts or enoki mushrooms and stir-fry for a further 2–3 minutes or until softened. Stir in the beef and fry for 2 minutes, then pour in the prepared sauce and bubble for 1 minute.

Drain the noodles and heap into deep bowls, then spoon over the beef, pouring over any sauce left in the wok. Sprinkle with the spring onion and sesame seeds and serve immediately.

For tofu, mushroom & mangetout stir-fry, make the sauce and cook the noodles as above. Replace the beef with 400 g (13 oz) firm silken tofu, sliced.

Stir-fry the onions and mushrooms as above, then add the tofu and 125 g (4 oz) mangetout and stir-fry for 2–3 minutes. Pour in the sauce and continue as above.

Japanese beef noodles

lamb skewers with turkish salad

How to make lamb skewers with turkish salad recipe

Serves 4

Preparation time 20 minutes, Cooking time 5–10 minutes

Ingredients:
750 g (1½ lb) lamb fillet, trimmed and cubed
1 teaspoon olive oil
1 teaspoon dried oregano
finely grated rind of 1 lemon
½ teaspoon ground paprika
4 wholemeal pitta breads
salt and pepper
lemon wedges, to serve (optional)
Turkish salad
1 small cucumber, deseeded and chopped
4 firm, ripe tomatoes, deseeded and chopped
1 green pepper, cored, deseeded and chopped
1 small red onion, chopped
1 small bunch of mint, finely chopped
1 tablespoon extra virgin rapeseed or olive oil
100 g (3½ oz) reduced-fat feta cheese, diced
2 tablespoons chopped parsley
juice of 1 lemon

Method:
Rub the lamb with the olive oil, dried oregano, lemon rind, paprika and salt and pepper. Thread on to 4 long or 8 short metal skewers and leave to marinate for at least 10 minutes.

Make the salad. Mix together the cucumber, tomatoes, green pepper, onion, mint and rapeseed or olive oil in a large serving bowl and sprinkle over the feta and parsley. Stir in the lemon juice and season well with salt and pepper. Set aside.

Cook the lamb skewers under a preheated hot grill or on the barbecue for 5–10 minutes, or until cooked to the pinkness desired, turning occasionally. Remove from the grill and leave to rest for 2–3 minutes.

Meanwhile, wrap the pitta breads in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–8 minutes or until warm. Arrange the lamb skewers on the pitta breads with the Turkish salad. Serve with lemon wedges and griddled aubergines, if liked (see below).

For griddled aubergines, to serve as an accompaniment, cut 2 medium aubergines into 5 mm (¼ inch) slices.

Preheat a ridged griddle pan over a medium-high heat, add the aubergine slices in batches and cook for 4–5 minutes, turning once, until charred and tender. Place in a serving dish, season with a little salt and pepper and drizzle with extra virgin rapeseed oil.

lamb skewers with turkish salad

pork and broccoli noodles

How to make pork and broccoli noodles recipe

Serves 4

Preparation time 10 minutes, Cooking time about 20 minutes

Ingredients:
2 tablespoons light soy sauce
1 teaspoon fish sauce
2 tablespoons oyster sauce
500 g (1 lb) pork tenderloin fillet
1 tablespoon groundnut oil
2 large eggs, lightly beaten
2 spring onions, finely sliced
400 g (13 oz) purple sprouting broccoli spears
400 g (13 oz) thick rice noodles

Method:
Mix together the soy sauce, fish sauce and oyster sauce in a bowl. Rub half of the sauce over the pork and place in a small, nonstick roasting tin. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for about 20 minutes or until cooked through but still juicy. Leave to rest for 5–10 minutes.

Meanwhile, heat the oil in a smoking hot wok or large frying pan and pour in the beaten eggs, swirling to cover the hot surface. Scatter over the sliced spring onions and cook for 1–2 minutes or until the egg is set and beginning to colour. Remove and slice thinly.

Put the broccoli in a steamer basket and lower into a shallow saucepan of boiling water so that the spears are not quite touching the water. Cover and steam for 3–4 minutes or until just tender. Alternatively, use a bamboo or electric steamer.

Cook the noodles in a large saucepan of boiling water for 3–4 minutes, or according to the packet instructions, until tender. Drain and heap on to serving plates.

Toss the broccoli in the remaining sauce mixture, spoon on to the noodles and scatter with the sliced omelette. Slice the pork and arrange over the noodles. Drizzle with any cooking juices and serve immediately.

For quick pork stir-fry, make the omelette as above and set aside. Reheat the wok or frying pan and stir-fry the thinly sliced pork fillet until almost cooked through. Add the broccoli spears, cook for a further 2–3 minutes, then pour over the sauce. Serve immediately with boiled rice or egg noodles and the sliced omelette.

pork and broccoli noodles

soy and sake pork with pak choi

How to make soy and sake pork with pak choi recipe

Serves 4

Preparation time 5 minutes, Cooking time 15–20 minutes

Ingredients:
100 ml (3½ fl oz) Japanese soy sauce
100 ml (3½ fl oz) sake
1½ tablespoons sugar
500 g (1 lb) lean pork loin or fillet, cut into 2.5 cm (1 inch) cubes
750 g (1½ lb) pak choi, cut in half lengthways
sesame seeds, to garnish

Method:
Put the soy sauce, sake and sugar in a large, deep frying pan and stir to dissolve the sugar. Bring to the boil and simmer for 3–4 minutes. Add the pork and simmer gently for 7–8 minutes, or until the pork is just cooked through, turning occasionally. Remove from the heat and leave to rest.

Place the pak choi in a steamer basket and lower into a shallow saucepan of boiling water so that the pak choi is not quite touching the water. Cover and steam for 3–4 minutes or until tender. Alternatively, use a bamboo or electric steamer.

Arrange the pak choi in serving dishes with the pork and its cooking liquid and steamed Thai jasmine rice. Sprinkle over sesame seeds and serve immediately.

For Japanese tofu & vegetables, make as above, replacing the pork with 500 g (1 lb) firm, sliced or cubed tofu and the pak choi with 250 g (8 oz) green beans and 500 g (1 lb) mixed Asian-style vegetables.

soy and sake pork with pak choi

gingery pork chops

How to make gingery pork chops recipe

Serves 4

Preparation time 15 minutes, Cooking time 20 minutes

Ingredients:
4 lean pork chops, about 150 g (5 oz) each
3.5 cm (1½ inch) piece of fresh root ginger, peeled and grated
1 teaspoon sesame oil
1 tablespoon dark soy sauce
2 teaspoons stem ginger syrup or runny honey
Dressing
1½ tablespoons light soy sauce
juice of 1 blood orange
2 pieces of stem ginger, finely chopped
Salad
2 large carrots, peeled and coarsely grated
150 g (5 oz) mangetout, shredded
100 g (3½ oz) bean sprouts
2 spring onions, thinly sliced
2 tablespoons unsalted peanuts, roughly chopped (optional)

Method:
Place the pork in a shallow ovenproof dish and rub with the ginger, sesame oil, soy sauce and stem ginger syrup or honey until well covered. Leave to marinate for 10 minutes.

Make the dressing. Mix together all the ingredients in a bowl and set aside for the flavours to develop.

Cook the pork in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until cooked through but still juicy.

Meanwhile, mix the carrots, mangetout, bean sprouts and spring onions in a large bowl. Just before serving, toss with the dressing and pile into serving dishes. Sprinkle with the peanuts, if using, and top with the pork chops, drizzled with cooking juices. Serve immediately with steamed rice.

For pork & ginger stir-fry, replace the pork chops with 4 lean boneless pork loin steaks and thinly slice. Cut the carrots into matchsticks. Heat 1–2 teaspoons sesame oil in a hot wok or large frying pan, add the pork and stir-fry until just cooked.

Add the carrots, mangetout, bean sprouts and spring onions and stir-fry for a further 1–2 minutes. Toss with the dressing and serve immediately, sprinkled with the peanuts, if liked.

gingery pork chops

peanut, squid and noodle salad

How to make peanut, squid and noodle salad recipe

Serves 4

Preparation time 25 minutes, plus standing, Cooking time 15 minutes

Ingredients:
175 g (6 oz) thin rice noodles
500 g (1 lb) prepared baby squid, cleaned
3 red chillies, deseeded and finely chopped
3 garlic cloves, finely chopped
2 tablespoons chopped coriander, plus extra leaves to garnish
3 tablespoons groundnut oil
175 g (6 oz) unsalted peanuts, roughly chopped
125 g (4 oz) green beans, trimmed and shredded
3 tablespoons Thai fish sauce
1 teaspoon caster sugar
3 tablespoons lemon juice
lime wedges, to serve (optional)

Method:
Put the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 5–8 minutes, or according to the packet instructions, until tender. Drain well and rinse in cold water.

Cut the squid bodies in half lengthways and use a sharp knife to make a series of slashes in a diagonal criss-cross pattern on the underside of each piece.

Mix together the chillies, garlic and chopped coriander in a non-metallic bowl. Add the squid pieces and toss in the mixture, then leave to stand for about 20 minutes.

Heat the oil in a wok or large frying pan over a medium heat and toast the peanuts for 2–3 minutes or until golden brown. Remove with a slotted spoon and set aside.

Add the squid to the wok or pan and stir-fry for 2–3 minutes or until the squid have begun to curl and turn white. Set aside with the peanuts.

Add the beans to the wok or pan and stir-fry for 2 minutes. Stir in the fish sauce, sugar, lemon juice and 3 tablespoons water and cook for a further 1 minute.

Remove the pan from the heat, add the drained noodles and toss together. Add the peanuts, squid and extra coriander leaves and toss again. Serve warm or cool with lime wedges, if liked.

peanut, squid and noodle salad

mussels with bacon

How to make mussels with bacon recipe

Serves 4

Preparation time 8 minutes, Cooking time 30–35 minutes

Ingredients:
6 lean back bacon rashers, chopped
2 shallots, sliced
2 garlic cloves, chopped
250 ml (8 fl oz) white wine
400 g (13 oz) can chopped tomatoes
1 tablespoon chopped thyme, plus extra sprigs to garnish
2 kg (4 lb) live mussels, scrubbed and debearded (discard any that don’t shut when tapped)
2–3 tablespoons half-fat crème fraîche (optional)
salt and pepper

Method:
Heat a very large, heavy-based saucepan over a medium heat, then add the bacon and dry-fry for 3–4 minutes or until beginning to colour. If the bacon is very lean, fry in 1 tablespoon olive oil. Add the shallots and garlic and fry for 2–3 minutes or until softened.

Stir in the white wine, tomatoes and thyme and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the sauce has thickened.

Add the mussels and stir to coat, then cover with a tight-fitting lid and cook for 4–5 minutes, or until the mussels have opened, stirring once. Discard any that remain closed.

Stir in the crème fraîche, if using, and serve in deep bowls garnished with thyme sprigs.

For traditional moules marinières, omit the bacon and cook the shallots and garlic in a knob of butter. Pour in the white wine, or replace with 250 ml (8 fl oz) dry cider, and then add the mussels. Cook as above. Stir in the crème fraîche and scatter with chopped parsley to serve.

mussels with bacon

prawn and soba noodle salad

How to make prawn and soba noodle salad recipe

Serves 4

Preparation time 10 minutes, plus cooling, Cooking time about 10 minutes

Ingredients:
400 g (13 oz) raw peeled prawns
finely grated rind of 1 lime
1 tablespoon peeled and finely shredded fresh root ginger
1 red chilli, deseeded and finely chopped
400 g (13 oz) soba noodles
2 spring onions, thinly sliced
Dressing
juice of 1 lime
1 tablespoon soft dark brown sugar
2 tablespoons mirin
2 tablespoons fish sauce
1 small bunch of coriander, chopped
1 small bunch of mint, chopped

Method:
Mix together the prawns, lime rind, ginger and chilli in a bowl. Tip into a steamer basket and lower into a shallow saucepan of boiling water so the prawns are not quite touching the water.

Cover and steam for 3–4 minutes or until the prawns turn pink and are cooked through. Alternatively, cook the prawns in a bamboo or electric steamer. Remove from the pan and leave to cool.

Meanwhile, whisk together all the dressing ingredients in a small bowl.

Cook the noodles in a large saucepan of boiling water for 6–7 minutes, or according to the packet instructions, until tender. Drain well and rinse under running cold water. Toss with the dressing.

Divide the noodles between 4 bowls, scatter over the spring onions and prawns and serve immediately.

For aromatic prawn stir-fry, heat 2 teaspoons groundnut oil in a hot wok or large frying pan and stir-fry the marinated prawns until they turn pink and are just cooked through.

Add the drained noodles and toss to reheat. Drizzle over the dressing and serve immediately, sprinkled with the spring onions.

prawn and soba noodle salad

scallops with spiced lentils

How to make scallops with spiced lentils recipe

Serves 4

Preparation time 10 minutes, Cooking time 20–25 minutes

Ingredients:
250 g (8 oz) red lentils, rinsed
5 tablespoons olive oil
25 g (1 oz) butter
1 onion, finely chopped
1 aubergine, cut into 1 cm (½ inch) cubes
1 garlic clove, finely chopped
1 tablespoon curry powder
1 tablespoon chopped parsley, plus extra to garnish
12 cleaned king scallops, corals removed (optional)
4 tablespoons fat-free Greek yogurt
salt and pepper

Method:

Cook the lentils in a saucepan of boiling water according to the packet instructions. Drain well.

Meanwhile, heat 1 tablespoon of the oil and the butter in a frying pan over a medium heat, add the onion and cook slowly for 10 minutes or until golden brown.

Remove with a slotted spoon to a plate and turn the heat up to high. Add another 2 tablespoons of the oil to the pan and fry the aubergine in batches until coloured and softened.

Return the onion to the pan with the garlic, curry powder and cooked lentils and fry for a further minute to warm through. Season with salt and pepper and stir in the parsley.

Heat a frying pan over a high heat, then add the remaining 2 tablespoons of oil. Season the scallops with salt and pepper, place them in the frying pan and cook for 1 minute on each side or until just cooked through. Serve the scallops immediately with the spiced lentils and Greek yogurt, garnished with parsley leaves.

For scallops with dhal & spinach, cook 250 g (8 oz) yellow split pea lentils according to the packet instructions and drain well. Heat a little vegetable oil in a frying pan, add the onion and garlic, omitting the aubergine, and fry until softened.

Add 1 teaspoon curry powder, 1 teaspoon garam masala and a pinch of turmeric and fry for 1 minute. Add the cooked lentils with a little water or chicken stock to moisten the mixture. Add 500 g (1 lb) baby leaf spinach and stir until wilted. Cook the scallops as above with a light sprinkle of curry powder on each. Serve with the dhal.

scallops with spiced lentils

clam and tomato spaghetti

How to make clam and tomato spaghetti recipe

Serves 4

Preparation time 10 minutes, Cooking time 20–25 minutes

Ingredients:
2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped (optional)
250 g (8 oz) cherry tomatoes, quartered
125 ml (4 fl oz) dry white wine
2–3 tablespoons chopped parsley
1 kg (2 lb) live clams, cleaned (discard any that don’t shut when tapped)
400 g (13 oz) wholemeal spaghetti
1½ tablespoons truffle oil
salt and pepper

Method:
Heat the olive oil in a large saucepan over a low heat, add the onion and garlic and cook for 12–15 minutes or until softened. Add the chilli, if using, tomatoes, white wine and parsley and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 2–3 minutes.

Add the clams, cover with a tight-fitting lid and cook gently for 4–5 minutes or until they have opened. Discard any clams that remain closed.

Meanwhile, cook the spaghetti in a large saucepan of salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well and place in a serving dish.

Heap the clam and tomato sauce over the spaghetti, drizzle with the truffle oil and sprinkle with pepper. Serve immediately with crusty bread.

For mixed seafood fettucine, replace the spaghetti with 400 g (13 oz) fettucine and cook the pasta as above. Make the tomato sauce as above, leaving it to simmer for 10 minutes after adding the wine.

Omit the live clams and stir through 400 g (13 oz) raw peeled fruits de mer or seafood selection, and cook for 5 minutes or until the seafood is cooked through and piping hot. Serve with the fettucine as above, drizzled with basil or chilli oil.

clam and tomato spaghetti

pollack with puy lentils and fennel

How to make pollack with puy lentils and fennel recipe

Serves 4

Preparation time 12 minutes, Cooking time about 25 minutes

Ingredients:
2 fennel bulbs, thinly sliced
1.8 litres (3 pints) vegetable stock
250 g (8 oz) Puy lentils, rinsed
1½ tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
50 g (2 oz) sun-dried tomatoes (not in oil), chopped
1 small bunch of parsley, chopped, plus extra to garnish
finely grated rind and juice of 1 lemon
4 thick pollack fillets, about 150 g (5 oz) each
2 teaspoons capers, rinsed, drained and chopped
4 large, slices of lean Parma ham
salt and pepper

Method:
Arrange the fennel over the base of a large ovenproof dish. Pour over 200 ml (7 fl oz) of the stock to just cover the slices. Season with salt and pepper and place in a preheated oven, 180°C (350°F), Gas Mark 4, for about 25 minutes or until softened.

Meanwhile, put the remaining stock and lentils in a large saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain the lentils, reserving 200 ml (7 fl oz) of the cooking liquid.

Heat 1 tablespoon of the oil in another saucepan over a medium heat, add the onion and fry for 7–8 minutes or until softened. Add the garlic and cook for a further 2–3 minutes.

Stir the drained lentils into the onions with the reserved cooking liquid and the sun-dried tomatoes and simmer for 1–2 minutes. Stir in the parsley and lemon juice and season to taste.

Towards the end of the fennel and lentil cooking time, sprinkle each pollack fillet with a little of the lemon rind and capers. Season with pepper, then wrap each fillet in a slice of Parma ham.

Heat the remaining oil in a large, nonstick frying pan over a medium high-heat, add the pollack fillets and cook for 6–8 minutes, turning occasionally, until the fish is cooked through and the Parma ham crisp. Remove from the pan, drain on kitchen paper and rest for 2–3 minutes.

Spoon the lentils into dishes and top with the fennel. Slice the fish in half diagonally and arrange over the fennel. Serve immediately with extra chopped parsley sprinkled over.

pollack with puy lentils and fennel

feta stuffed plaice

How to make feta stuffed plaice recipe

Serves 4

Preparation time 20 minutes, Cooking time 40 minutes

Ingredients:
2 tablespoons chopped mint
2 tablespoons chopped oregano
25 g (1 oz) Parma ham, finely chopped
2 garlic cloves, finely chopped
4 spring onions, finely chopped
200 g (7 oz) reduced-fat feta cheese
8 plaice fillets, skinned
300 g (10 oz) courgettes, sliced
4 tablespoons garlic-infused olive oil
8 flat mushrooms
150 g (5 oz) baby plum tomatoes, halved
1 tablespoon capers, rinsed and drained
salt and pepper

Method:
Put the mint, oregano, ham, garlic and spring onions in a bowl. Crumble in the feta cheese, season with plenty of pepper and mix together well.

Put the fish fillets, skin side up, on a clean work surface and press the feta mixture down the centres. Roll up loosely and secure with wooden cocktail sticks.

Scatter the courgettes into a shallow, ovenproof dish and drizzle with 1 tablespoon of the oil. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes.

Add the plaice fillets to the dish. Tuck the mushrooms, tomatoes and capers around the fish and season lightly with salt and pepper. Drizzle with the remaining oil.

Return to the oven for a further 25 minutes or until the fish is cooked through. Serve with tomato and garlic bread (see below).

For tomato & garlic bread, to serve as an accompaniment, mix together 75 g (3 oz) softened butter, 2 crushed garlic cloves, 3 tablespoons sun-dried tomato paste and a little salt and pepper. Make vertical cuts 2.5 cm (1 inch) apart through a ciabatta loaf, cutting not quite through the base.

Push the garlic and tomato paste mixture into the cuts. Wrap in foil and bake in the oven on the tray beneath the fish for 15 minutes, then open up the foil and return the bread to the oven for 10 minutes.

feta stuffed plaice

plaice with vegetables provençale

How to make plaice with vegetables provençale recipe

Serves 4

Preparation time 15 minutes, Cooking time 45–50 minutes

Ingredients:
2 courgettes, sliced
1 aubergine, sliced
4 tomatoes, quartered
1 onion, thickly sliced
1 large red pepper, cored, deseeded and sliced
3 garlic cloves, sliced
1 small bunch of basil, chopped, plus extra shredded leaves to garnish
1 tablespoon chopped thyme
3 tablespoons chopped parsley
olive oil spray
3 tablespoons plain flour
4 plaice fillets, about 150 g (5 oz) each
1½ tablespoons olive oil
salt and pepper

Method:
Mix all the vegetables and the chopped herbs in a large roasting tin and season with salt and pepper. Spray with a little olive oil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 40–45 minutes or until the vegetables are tender.

Put the flour on a plate and season with salt and pepper, then dust the plaice fillets in the flour.

Heat the oil in a large, nonstick frying pan over a medium heat, add the fish, skin side down, and fry for 2–3 minutes, then turn the fish over using a fish slice and cook for a further 2–3 minutes or until golden. The flesh should be white and flake easily when pressed in the centre with a knife.

Spoon the vegetables on to serving plates and top with the plaice fillets. Serve immediately, garnished with the shredded basil.

For vegetable provençale bake, slice all the vegetables and arrange in a shallow ovenproof dish. Season with salt and pepper, drizzle with the olive oil and pour over 500 ml (17 fl oz) passata.

Sprinkle with the chopped herbs and 2 tablespoons grated Parmesan cheese. Place in the preheated oven for 45 minutes or until the vegetables are tender. Serve with a green salad and crusty bread.

plaice with vegetables provençale

poached sea bass and salsa

How to make poached sea bass and salsa recipe

Serves 4

Preparation time 15 minutes, Cooking time 25 minutes

Ingredients:
5 cm (2 inch) piece of fresh root ginger, peeled and thinly sliced
2 lemon grass stalks, sliced lengthways
1 lime, sliced
200 ml (7 fl oz) dry sherry
2 tablespoons fish sauce
2 sea bass, about 625 g (1¼ lb) each, cleaned and scaled
Salsa
3 firm tomatoes, deseeded and finely diced
1 lemon grass stalk, tough outer leaves discarded, finely chopped
1 teaspoon peeled and finely grated fresh root ginger
2 tablespoons chopped coriander
2 spring onions, finely chopped
2 teaspoons groundnut oil
1 tablespoon lime juice
1½ teaspoons light soy sauce

Method:
Put the ginger, lemon grass, lime, sherry, fish sauce and enough water to just cover the fish in a fish kettle or large frying pan. Bring to the boil, then reduce the heat and simmer gently for 5 minutes.

Place the sea bass in the fish kettle or on a large piece of nonstick baking paper if using a frying pan. Lower into the stock, adding more water if necessary so that it covers the fish.

Bring the stock to the boil and then turn off the heat. Cover and leave to poach for 15 minutes or until the fish flakes easily when pressed in the centre with a knife.

Meanwhile, make the salsa. Place the tomatoes, lemon grass, ginger, coriander and spring onions in a bowl. Stir through the oil, lime juice and soy sauce and leave to infuse.

Lift the poached sea bass carefully from the cooking liquid on to a plate. Peel away the skin and gently lift the fillets from the bones. Place on a serving dish with the salsa and serve with steamed rice and lime wedges, if liked.

For pan-fried sea bass with salsa, ask the fishmonger to fillet the whole sea bass. Heat 1 tablespoon olive oil in a nonstick frying pan and pan-fry the sea bass fillets over a medium-high heat, skin side down, for 3–4 minutes. Reduce the heat, cover and cook for a further 3–4 minutes or until cooked through. Serve with the salsa.

poached sea bass and salsa

Saturday, November 28, 2015

Monkfish with coconut rice

How to make Monkfish with coconut rice recipe

Serves 4

Preparation time 20 minutes, Cooking time 25–30 minutes

Ingredients:
4 long, slender lemon grass stalks
625 g (1¼ lb) monkfish fillets, cut into 3 cm (1¼ inch) cubes
3 tablespoons stir-fry or wok oil
½ teaspoon crushed chilli flakes
2 garlic cloves, sliced
1 bunch of spring onions, finely chopped, white and green parts separate
300 g (10 oz) Thai fragrant rice
400 ml (14 fl oz) can reduced-fat coconut milk
50 g (2 oz) creamed coconut, chopped
200 ml (7 fl oz) hot water
2 tablespoons rice wine vinegar
150 g (5 oz) baby leaf spinach
salt and pepper

Method:
Using a large knife, slice each lemon grass stalk in half lengthways. (If the stalks are very thick, pull off the outer layers, finely chop them and add to the oil with the chilli flakes.)

Cut the thin ends of each stalk to a point and thread the monkfish on to the skewers. If it is difficult to thread the fish, pierce each piece with a small knife first to make threading easier.

Heat the oil with the chilli flakes, garlic and white parts of the spring onions in a large frying pan over a medium heat. Add the monkfish skewers and fry gently for about 5 minutes, turning once, until cooked through. Remove from the pan, drain on a plate and keep warm.

Add the rice, coconut milk and creamed coconut to the pan, season with salt and pepper to taste and bring to the boil. Reduce the heat, cover with a lid or foil and cook gently for 6–8 minutes, stirring frequently, until the rice is almost tender and the milk absorbed.

Add the measurement water and cook, covered, for a further 10 minutes or until the rice is completely tender, adding a little more water if the mixture boils dry before the rice is tender.

Stir in the vinegar, remaining spring onions and spinach, turning it in the rice until wilted. Arrange the skewers over the rice. Cover and cook gently for 3 minutes, then serve immediately.

Monkfish with coconut rice

monkfish with winter vegetables

How to make monkfish with winter vegetables recipe

Serves 4

Preparation time 20 minutes, Cooking time about 40 minutes

Ingredients:
2 tablespoons olive oil
25 g (1 oz) butter
1 red onion, chopped
2 garlic cloves, chopped
325 g (11 oz) parsnips, peeled and diced
375 g (12 oz) swedes, peeled and diced
375 g (12 oz) turnips, peeled and diced
300 g (10 oz) carrots, peeled and diced
1 teaspoon chopped thyme
1 tablespoon chopped sage
1 teaspoon chopped dill
1 tablespoon chopped oregano or 1 teaspoon dried oregano
2 bay leaves
500 g (1 lb) monkfish tail, cubed
150 ml (¼ pint) white wine
150 ml (¼ pint) vegetable stock
salt and pepper

Method:
Heat the oil and butter in a large, heavy-based saucepan over a medium heat, add the onion and garlic and fry for 8–9 minutes or until softened and lightly golden. Add the remaining vegetables and the herbs and stir for 10 minutes or until lightly golden. Remove with a slotted spoon and set aside.

Increase the heat to medium-high, add the monkfish and season with salt and pepper. Fry for 3–4 minutes, stirring occasionally, or until lightly coloured all over. It may be necessary to add an extra teaspoon of oil.

Return the vegetables to the pan, then pour over the wine and stock and stir gently. Bring to the boil, then reduce the heat, cover and simmer gently for 8–10 minutes or until the fish is cooked through and the vegetables are tender. Serve with steamed curly kale and crusty brown bread.

For monkfish in red wine, make as above, replacing the dill with 1 tablespoon chopped rosemary and the white wine and vegetable stock with 300 ml (½ pint) red wine and a 400 g (13 oz) can chopped tomatoes.

monkfish with winter vegetables

Monkfish and sweet potato curry

How to make Monkfish and sweet potato curry recipe

Serves 4

Preparation time 15 minutes, Cooking time about 20 minutes

Ingredients:
2 lemon grass stalks, roughly chopped
2 shallots, roughly chopped
1 large red chilli, deseeded
1 garlic clove
1.5 cm (¾ inch) piece of fresh root ginger, peeled and chopped
3 tablespoons groundnut oil
2 x 400 ml (14 fl oz) cans reduced-fat coconut milk
2 sweet potatoes, cut into 1.5cm (¾ inch) cubes
2 large monkfish tails, about 250 g (8 oz) each, cut into large chunks
2 tablespoons Thai fish sauce
1 teaspoon soft dark brown sugar
1½ tablespoons lime juice
2 tablespoons roughly chopped coriander, to garnish

Method:
Put the lemon grass, shallots, chilli, garlic, ginger and oil in a food processor or blender and blend to a smooth paste.

Heat a saucepan over a medium heat, add the paste and fry for 2 minutes until fragrant, then add the coconut milk. Bring to the boil and cook for 5 minutes until it reaches the consistency of cream. Add the sweet potatoes and cook until almost tender.

Add the monkfish and simmer for a further 5 minutes or until the fish is firm and cooked through. Add the fish sauce, sugar and lime juice, to taste.

Sprinkle with the coriander and serve with some Thai sticky rice.

For Thai-roasted monkfish with roasted chilli pumpkin, mix 2 tablespoons Thai red curry paste with 4 tablespoons fat-free natural yogurt in a non-metallic bowl.

Add 2 monkfish tails, cut into large pieces, cover and leave to marinate in the refrigerator for at least 20 minutes or overnight if possible. Pan-fry the pieces of fish in a little vegetable oil until cooked through.

Cut a 500 g (1 lb) pumpkin in half, scoop out the seeds, peel and cut into 2.5 cm (1 inch) cubes. Sprinkle with dried chilli flakes and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes, or until tender, turning occasionally,. Serve with extra natural yogurt mixed with chopped coriander.

Monkfish and sweet potato curry

Spicy monkfish and potato bake

How to make Spicy monkfish and potato bake recipe

Serves 4

Preparation time 15 minutes, Cooking time about 1 hour 10 minutes

Ingredients:
2 tablespoons olive oil
1 large red onion, finely sliced
2 garlic cloves, 1 chopped and 1 crushed
1 teaspoon turmeric
1 teaspoon hot smoked paprika
1 teaspoon ground cumin
½ teaspoon ground ginger
2 tablespoons tomato purée
1 tablespoon lemon juice
875 g (1¾ lb) large potatoes, peeled and thinly sliced
500 g (1 lb) monkfish tail, cut into 4 pieces
250 g (8 oz) roasted peppers, thinly sliced
1 preserved lemon, finely chopped
450 ml (¾ pint) hot fish or vegetable stock
½ teaspoon powdered saffron
salt and pepper

Method:
Heat 1 tablespoon of the oil in a small frying pan over a medium heat, add the onion and chopped garlic and fry gently for 10 minutes or until softened.

Meanwhile, mix together all the spices with a little salt and pepper, the tomato purée, lemon juice, crushed garlic and remaining oil in a non-metallic dish.

Put the potatoes in a large bowl and add all but 1½ tablespoons of the paste. Mix together to coat the potatoes. Rub the remaining paste over the monkfish, cover and leave to marinate in the refrigerator.

Stir the cooked onion, peppers and preserved lemon into the potatoes and tip into a large, shallow ovenproof dish. Pour over enough stock to almost cover the potatoes and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes or until the potatoes are almost tender.

Arrange the monkfish over the potatoes, adding a little more stock if necessary. Sprinkle over the saffron and return to the oven for a further 10–15 minutes or until the fish is just cooked through. Serve immediately.

For Malaysian-style monkfish, cook 2 tablespoons red curry paste in 1 tablespoon groundnut oil in a large frying pan. Add the onion and cook for about 5 minutes.

Stir in 3 shredded kaffir lime leaves, 200 ml (7 fl oz) reduced-fat coconut milk, 200 ml (7 fl oz) fish or vegetable stock, 1 tablespoon fish sauce and 1 tablespoon light soy sauce.

Bring to the boil, then tip into a shallow ovenproof dish with 500 g (1lb) cubed monkfish tail and bake in the oven for 20 minutes or until the fish is cooked through. Serve with steamed rice.

Spicy monkfish and potato bake

Pot roasted tuna with lentils

How to make Pot roasted tuna with lentils recipe

Serves 4

Preparation time 15 minutes, Cooking time 50 minutes – 1 hour 10 minutes

Ingredients:
½ teaspoon celery salt
750 g (1½ lb) tuna, in one slender piece
3 tablespoons olive oil
1 fennel bulb, thinly sliced
250 g (8 oz) black lentils, rinsed
1 glass white wine, about 150ml (¼ pint)
250 ml (8 fl oz) fish or vegetable stock
4 tablespoons chopped fennel leaves or dill
2 tablespoons capers, rinsed and drained
400 g (13 oz) can chopped tomatoes
salt and pepper

Method:
Mix the celery salt with a little pepper and rub all over the tuna. Heat the oil in a flameproof casserole over a medium-high heat and fry the tuna on all sides until browned. Remove with a slotted spoon and drain on kitchen paper on a plate. Add the sliced fennel to the pan and fry gently until softened.

Stir in the lentils and wine and bring to the boil, then cook until the wine has reduced by about half. Stir in the stock, fennel leaves or dill, capers and tomatoes and bring to the boil. Cover and transfer to a preheated oven, 180°C (350°F), Gas Mark 4, and cook for 15 minutes.

Add the tuna, return to the oven and cook for a further 20 minutes or until the lentils are completely tender and the tuna is still slightly pink in the centre. If you prefer it well done, return to the oven for a further 15–20 minutes. Season to taste with salt and pepper and serve.

For pot-roasted lamb with lentils, replace the tuna with a 625 g (1¼ lb) piece of rolled loin of lamb. Omit the fennel bulb and celery salt and fry the lamb in the oil as above.

Cook the lentils as above, replacing the fish or vegetable stock with 250 ml (8 fl oz) chicken stock and the fennel leaves or dill with 4 tablespoons chopped rosemary or oregano. Add the lamb and return to the oven for a further 30 minutes. If you prefer your lamb well done, cook for a further 20 minutes.

Pot roasted tuna with lentils

steaks with wasabi dressing

How to make Tuna steaks with wasabi dressing recipe

Serves 4

Preparation time 5 minutes, Cooking time 6–7 minutes

Ingredients:
4 tuna steaks, about 150 g (5 oz) each
2 teaspoons mixed peppercorns, crushed
250 g (8 oz) sugar snap peas
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds, lightly toasted
Dressing
2 tablespoons light soy sauce
4 tablespoons mirin
1 teaspoon sugar
1 teaspoon wasabi paste

Method:
Season the tuna steaks with the crushed peppercorns. Heat a griddle pan over a medium-high heat and griddle the tuna steaks for 2 minutes on each side until browned but still pink in the centre. Remove from the pan and leave to rest.

Put the sugar snap peas in a steamer basket and lower into a shallow saucepan of boiling water so that the peas are not quite touching the water. Drizzle with the sesame oil, cover and steam for 2–3 minutes or until tender. Alternatively, cook the peas in a bamboo or electric steamer.

Place all of the dressing ingredients in a screw-top jar and seal with a tight-fitting lid. Shake vigorously until well combined.

Divide the sugar snap peas between 4 serving dishes, then cut the tuna steaks in half diagonally and arrange over the peas. Drizzle with the prepared dressing and sprinkle with the sesame seeds. Serve immediately, with cellophane rice noodles, if liked.

For tuna carpaccio, roll 500 g (1 lb) tuna fillet in the peppercorns and seal on all sides in a very hot frying pan. Cool, wrap in clingfilm and place in the freezer for 1 hour until semi-frozen.

Remove and cut into very thin slices. Arrange the slices on large plates and drizzle with the dressing. Serve with the steamed and chilled sugar snap peas, scattered with sesame seeds.

steaks with wasabi dressing