11/29/15 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