November 2015 recipe -Taste USA

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

spicy tuna, tomato and olive pasta

How to make spicy tuna, tomato and olive pasta recipe

Serves 4

Preparation time 10 minutes, Cooking time 10–12 minutes

Ingredients:
400 g (13 oz) penne or rigatoni
2 tablespoons olive oil, plus extra to serve
2 garlic cloves, thinly sliced
large pinch of chilli flakes
400 g (13 oz) tomatoes, roughly chopped
50 g (2 oz) pitted black olives, roughly chopped
1 tablespoon roughly chopped thyme
300 g (10 oz) can tuna in olive oil, drained
salt and pepper

Method:
Cook the pasta in a large saucepan of salted 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 heat and add the garlic, chilli flakes, tomatoes, olives and thyme.

Bring to the boil, then reduce the heat and simmer for 5 minutes. Break the tuna up with a fork and stir into the sauce. Simmer for 2 minutes, then season with salt and pepper.

Drain the pasta, then toss into the sauce. Serve immediately, drizzled with extra olive oil.

For fresh tuna sauce, cut a 300 g (10 oz) tuna steak into strips and season with salt and pepper. Pan-fry in the olive oil for 2 minutes before adding the other ingredients and cooking for 5 minutes.

spicy tuna, tomato and olive pasta

Red fish curry

How to make Red fish curry recipe

Serves 4

Preparation time 15 minutes, Cooking time about 10 minutes

Ingredients:
1 tablespoon groundnut oil
1½–2 tablespoons red curry paste (see below for homemade)
200 ml (7 fl oz) coconut cream
250 ml (8 fl oz) vegetable stock
1 tablespoon tamarind paste
1 tablespoon Thai fish sauce
1 tablespoon soft dark brown sugar
200 g (7 oz) broccoli florets
200 g (7 oz) green beans, trimmed and cut into 2.5 cm (1 inch) lengths
450 g (14½ oz) thick white fish fillets, skinned, boned and cut into chunks
150 g (5 oz) can bamboo shoots, drained (optional)
small handful of Thai basil or coriander leaves, to garnish
lime wedges, to serve

Method:
Heat the oil in a wok or large frying pan over a medium heat, add the curry paste and stir-fry for 1–2 minutes.

Stir in the coconut cream, stock, tamarind paste, fish sauce and sugar and bring to the boil, then reduce the heat and simmer gently for a further 2–3 minutes. Add the broccoli and beans and simmer gently for 2 minutes.

Stir in the fish and simmer gently for a further 3–4 minutes or until just cooked through. Stir in the bamboo shoots, if using.

Ladle into bowls, sprinkle with the Thai basil or coriander leaves and serve with lime wedges and boiled Thai brown rice.

For homemade red curry paste, put 2 roughly chopped garlic cloves, 2 roughly chopped shallots, 2–3 deseeded and roughly chopped red chillies, 2.5 cm (1 inch) piece of peeled and roughly chopped fresh root ginger, 1 chopped lemon grass stalk, 1 tablespoon Thai fish sauce, 1½ tablespoons palm sugar or soft light brown sugar, 3 shredded kaffir lime leaves or finely grated rind of 1 lime, 1 tablespoon lime juice, ½ teaspoon cumin seeds and ½ teaspoon coriander seeds in a small food processor and blend to a smooth paste. Store in an airtight container in the refrigerator for up to 1 week.

Red fish curry

Sea bream and red mullet tagine

How to make Sea bream and red mullet tagine recipe

Serves 4

Preparation time 15 minutes, Cooking time 35–40 minutes

Ingredients:
250 g (8 oz) sea bream fillets, cut into large chunks
250 g (8 oz) red mullet fillets, cut into large chunks
5½ tablespoons chermoula (see below for homemade)
1 tablespoon olive oil
1 onion, chopped
1 celery stick, chopped
1 yellow pepper, cored, deseeded and sliced
1½ preserved lemons, chopped
250 g (8 oz) cherry tomatoes
400 g (13 oz) can chickpeas, drained
pinch of saffron threads
250 ml (8 fl oz) fish or vegetable stock
16 large, pitted green olives
salt and pepper
small handful of coriander leaves, to garnish

Method:
Mix together the fish fillets and 2½ tablespoons of the chermoula in a non-metallic bowl, cover and leave to marinate in the refrigerator.

Heat the oil in a large, heavy-based saucepan over a medium heat, add the onion, celery and yellow pepper and cook gently for 12–15 minutes or until softened.

Add the preserved lemons, reserving 2 tablespoons for garnish. Stir in the cherry tomatoes, chickpeas, saffron and remaining chermoula and season to taste with salt and pepper. Stir-fry for 2–3 minutes and then pour over the stock. Bring to the boil, cover and simmer gently for 10 minutes.

Use a large spoon to remove half of the chickpea mixture from the pan. Lay the marinated fish over the remaining mixture in the pan, then return the chickpeas to the pan, covering the fish. Scatter over the olives, cover and simmer gently over a medium-low heat for 10 minutes or until the fish is cooked through.

Ladle the tagine into bowls and sprinkle with the reserved chopped lemon and coriander leaves. Serve with steamed wholewheat couscous.

For homemade chermoula, dry-fry 1 teaspoon each of cumin and coriander seeds in a frying pan until fragrant, tip into a spice grinder or mini chopper and grind to a powder.

Add 1 teaspoon each of ground turmeric and ras el hanout, 2 roughly chopped garlic cloves, 1 small bunch each of parsley and coriander and 3 tablespoons lemon juice. Blend until smooth, then stir in 2 tablespoons olive oil. Store in an airtight container in the refrigerator for up to 2–3 days.

Sea bream and red mullet tagine

Roasted haddock loins

How to make Roasted haddock loins recipe

Serves 4

Preparation time 10 minutes, Cooking time about 1 hour

Ingredients:
4 thick haddock loins, about 125 g (4 oz) each
2 tablespoons olive oil
2 teaspoons finely grated lemon rind
1 teaspoon fennel seeds
6 small tomatoes, halved
2 garlic cloves, chopped
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
750 g (1½ lb) new potatoes
olive oil spray
salt and pepper
oregano leaves, to garnish

Method:
Rub the haddock loins with 1 tablespoon of the oil, the lemon rind and fennel seeds. Place in a roasting tin, sprinkle with a little salt and pepper and leave to marinate in the refrigerator.

Put the tomatoes, cut side up, in one close-fitting layer in a roasting tin. Sprinkle with the garlic, dried oregano and salt and pepper. Drizzle with the balsamic vinegar and remaining oil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes.

Meanwhile, cook the potatoes in a large saucepan of salted boiling water for 18–20 minutes or until tender. Drain, crush lightly with the back of a fork and tip into an ovenproof dish. Spray with a little olive oil and season.

Remove the tomatoes from the oven and keep warm. Increase the oven temperature to 220°C (425°F), Gas Mark 7. Place the potatoes and the haddock loins in the oven for 10–15 minutes or until the fish flakes easily when pressed in the centre with a knife and the potatoes are slightly crispy. Serve the fish with the potatoes and tomatoes, garnished with oregano leaves.

For warm smoked haddock salad, replace the haddock loins with 4 smoked haddock fillets. Roast the fish as above, then break into large flakes. Cook the potatoes in a saucepan of boiling water as above, then cut into thick slices.

Mix together 1 tablespoon wholegrain mustard, 1 teaspoon tarragon vinegar and 2 tablespoons half-fat crème fraîche in a bowl. Season, then stir in the potatoes. Pile washed watercress on to serving plates and spoon over the dressed potatoes. Scatter with the flaked haddock and serve.

Roasted haddock loins

cod and aubergine tapenade

How to make cod and aubergine tapenade recipe

Serves 4

Preparation time 12 minutes, Cooking time 35–40 minutes

Ingredients:
1 aubergine, cut into chunks
1 garlic clove, sliced
olive oil spray
4 thick, line-caught cod fillets, about 150 g (5 oz) each
finely grated rind of ½ lemon
2 teaspoons finely chopped lemon thyme
2 teaspoons olive oil
1–2 tablespoons black olive tapenade
1 –2 tablespoons fat-free Greek yogurt
2 tablespoons pine nuts, lightly toasted (optional)
salt and pepper

Method:
Put the aubergine in a foil-lined roasting tin, scatter with the garlic, season with salt and pepper and spray with a little olive oil. Cover tightly with foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes or until the aubergine is tender.

Meanwhile, place a cod fillet in the centre of a piece of foil or nonstick baking paper. Scatter with a little lemon rind, lemon thyme and season with salt and pepper.

Drizzle over ½ teaspoon of the olive oil, then fold the foil or paper over several times to make a small parcel. Repeat with the remaining cod fillets. Place the parcels on a baking sheet and bake in the oven 12 minutes before the end of the aubergine cooking time, until the fish is just cooked through. Leave to rest.

Remove the aubergine from the oven and place in a food processor or blender with the black olive tapenade and Greek yogurt. Blend until almost smooth, season to taste and scrape into a bowl.

Serve the cod on a bed of steamed green beans, scattered with the pine nuts, if using, and with the aubergine and yogurt purée on the side.

For baked lemon sole & capers, place 4 lemon sole fillets on a large, foil-lined baking sheet. Sprinkle with the lemon rind, lemon thyme and 1 teaspoon rinsed and drained capers, chopped.

Drizzle with the olive oil, then season with pepper. Cover tightly with foil and place in the preheated oven for 8–10 minutes or until the fish is just cooked and flakes easily. Serve as above.

cod and aubergine tapenade

Friday, November 27, 2015

Harira

How to make Harira recipe

Serves 8–10

Preparation time about 25 minutes, plus overnight soaking, Cooking time about 2¾ hours

Ingredients:
250 g (8 oz) dried chickpeas
2 chicken breasts, halved
1.2 litres (2 pints) chicken stock
1.2 litres (2 pints) water
2 x 400 g (13 oz) cans chopped tomatoes
¼ teaspoon crumbled saffron threads (optional)
2 onions, chopped
125 g (4 oz) long-grain rice
50 g (2 oz) green lentils, rinsed
2 tablespoons finely chopped coriander
2 tablespoons finely chopped parsley
salt and pepper
coriander sprigs, to garnish
fat-free natural yogurt, to serve

Method:
Put the chickpeas in a bowl, add cold water to cover by a generous 10 cm (4 inches) and leave to soak overnight. Drain the chickpeas, rinse under running cold water and drain again.

Place the chickpeas in a saucepan of cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer, partially covered, for about 1¾ hours or until tender, adding more water as necessary. Drain well.

Meanwhile, place the chicken breasts, stock and measurement water in another saucepan and bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes or until the chicken is just cooked.

Remove the chicken with a slotted spoon, reserving the stock, place it on a board and shred it, discarding the skin. Set aside.

Stir the chickpeas, tomatoes, saffron, if using, onions, rice and lentils into the reserved stock in the pan, cover and simmer for 30–35 minutes or until the rice and lentils are tender.

Add the shredded chicken, coriander and parsley just before serving. Heat the soup for a further 5 minutes without letting it boil. Season to taste with salt and pepper, then ladle into bowls, drizzle over the yogurt and garnish with the coriander.

For budget harira, make as above, omitting the chicken breasts and replacing the saffron with ½ teaspoon ground turmeric and ½ teaspoon ground cinnamon.

Harira

Tunisian chickpea and lentil stew

How to make Tunisian chickpea and lentil stew recipe

Serves 4

Preparation time 15 minutes, plus overnight soaking, Cooking time about 2¼ hours

Ingredients:
200 g (7 oz) dried chickpeas
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 onion, thinly sliced
1 celery stick, finely diced
2 small carrots, peeled and finely diced
pinch of saffron threads
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
125 g (4 oz) green lentils, rinsed
2 tablespoons tomato purée
750 ml (1¼ pints) lamb or vegetable stock
salt and pepper
3–4 tablespoons chopped parsley, to garnish
harissa (see right for homemade), to serve

Method:
Put the chickpeas in a bowl, add cold water to cover by 10 cm (4 inches) and leave to soak overnight.

Drain the chickpeas, rinse under running cold water and drain again. Place the chickpeas in a saucepan of cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer gently, partially covered, for about 1 hour or until tender, adding more water as necessary. Drain well.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium-low heat, add the garlic, onion, celery and carrots and cook for 15 minutes, or until softened, stirring frequently.

Add the spices and cook for 1–2 minutes, then increase the heat and add the chickpeas, lentils and tomato purée. Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 40–45 minutes.

Spoon the cooked pulses and vegetables into serving bowls and carefully pour the liquid around the side. Sprinkle with parsley and serve with harissa, to taste.

For homemade harissa, soak 25 g (1 oz) dried red chillies in boiling water for 4 hours. Put 1½ tablespoons cumin seeds, 2 teaspoons caraway seeds and 1 tablespoon coriander seeds in a small frying pan and dry-fry until fragrant.

Grind to a powder in a mini chopper. Add the soaked chillies, 3 garlic cloves, 100 g (3½ oz) roasted peppers, 2 tablespoons tomato purée, 1 tablespoon aged sherry vinegar, 1 teaspoon hot smoked paprika, 1 teaspoon salt and just enough olive oil to make a paste. Blend until smooth, then store in an airtight jar in the refrigerator for up to 2–3 weeks.

Tunisian chickpea and lentil stew

Farmhouse sausage and kale stew

How to make Farmhouse sausage and kale stew recipe

Serves 4

Preparation time 10 minutes, Cooking time 40 minutes

Ingredients:
1 tablespoon olive oil
150 g (5 oz) lean smoked bacon, chopped
3–4 lean herby pork sausages, about 250 g (8 oz) in total, thickly sliced
1 onion, chopped
3 garlic cloves, chopped
1 leek, trimmed, cleaned and sliced
400 g (13 oz) can chopped tomatoes
2 tablespoons tomato purée
1 teaspoon dried oregano
pinch of sugar
300 ml (½ pint) golden ale or chicken stock
1 large potato, about 300 g (10 oz), peeled and roughly diced
400 g (13 oz) can borlotti beans, drained
200 g (7 oz) kale, shredded
salt and pepper
2 tablespoons chopped parsley, to garnish

Method:
Heat the oil in a large, heavy-based saucepan over a medium-high heat, add the bacon and sausages and cook for 3–4 minutes or until browned. Add the onion, garlic and leek, reduce the heat slightly and cook for 5–6 minutes until softened, stirring occasionally.

Stir in the tomatoes, tomato purée, dried oregano, sugar and ale or stock and bring to the boil. Stir in the potatoes and beans and season with salt and pepper.

Reduce the heat, cover and simmer gently for 20 minutes or until the potatoes are almost tender. Stir in the kale, check the seasoning and cook for a further 8–10 minutes or until the kale and potatoes are tender.

Ladle into bowls and sprinkle with the parsley. Serve immediately.

For chicken & chorizo stew, make as above, replacing the bacon with 150 g (5 oz) diced chorizo, the sausages with 250 g (8oz) sliced boneless, skinless chicken thighs, the oregano with 1 teaspoon smoked paprika and the ale or stock with 300 ml (½ pint) red wine. Serve sprinkled with the parsley and a generous squeeze of lemon juice.

Farmhouse sausage and kale stew

French summer vegetable stew

How to make French summer vegetable stew recipe

Serves 4

Preparation time 12 minutes, Cooking time about 25 minutes

Ingredients:
2 tablespoons olive oil
1 fennel bulb
3 shallots, sliced
3 garlic cloves, sliced
2 tablespoons Pernod
125 ml (4 fl oz) dry white wine
1 tablespoon chopped chives
1 tablespoon chopped chervil
1 teaspoon chopped tarragon
2 courgettes, halved lengthways and sliced
100 g (3½ oz) fine green beans, trimmed
500 ml (17 fl oz) vegetable stock
16 large, pitted green olives
200 g (7 oz) small cherry tomatoes, mixed colours if possible
1 small bunch of basil, leaves torn
2 lean back bacon rashers, very thinly sliced (optional)
salt and pepper

Method:
Heat the oil in a large, heavy-based saucepan over a medium heat. Cut the fennel into quarters lengthways, remove the tough middle and slice each quarter into 3 wedges.

Add to the pan and fry for 4–5 minutes or until beginning to soften and colour. Add the shallots and garlic and fry gently for a further 4–5 minutes or until softened and lightly golden.

Stir in the Pernod, white wine and chopped herbs and bubble for 1–2 minutes or until almost evaporated. Add the courgettes and green beans and stir well.

Add enough stock to almost cover the vegetables and scatter with the olives. Bring to the boil, then reduce the heat, cover and simmer gently for 8–10 minutes or until the vegetables are almost tender. Stir in the tomatoes and basil leaves and simmer for a further 3 minutes. Season to taste with salt and pepper.

Place a small, nonstick frying pan over a high heat and add the bacon, if using. Fry for 3 minutes or until crisp. Remove with a slotted spoon and drain on kitchen paper.

Ladle the stew into bowls and scatter with the crispy bacon, if using. Serve with warm, crusty bread, if liked.

For fennel & olive salad, slice 2 fennel bulbs thinly and arrange on a serving plate. Mix together 2 tablespoons red wine vinegar and 3 tablespoons olive oil in a bowl and season with salt and pepper. Drizzle over the fennel and top with the olives. Scatter over 2 tablespoons chopped parsley and the crispy bacon, if liked.

French summer vegetable stew