• Tasty Tuesday!

  • Roasted cod with champagne and honey

    by

    Tong Chee Hwee (https://www.greatbritishchefs.com/recipes)

      Ingredients   

       For the champagne sauce

  • 200ml of Champagne
  • 50g of butter
  • 140g of mirin
  • 20g of flour
  • 1 pinch of salt

       To plate

  • 100g of baby mixed salad leaves
  • chives
  • goji berrie
  • Method

  • Begin by making the champagne sauce. Melt the butter and combine with the mirin, champagne and salt in a small pan. Bring to the boil then add the flour to the pan, whisking continuously until a smooth sauce consistency is achieved. Set aside until required
  • 50g of butter
  • 140g of mirin
  • 200ml of Champagne
  • 1 pinch of salt
  • 20g of flour
  • Preheat the oven to 180°C/gas mark 4
  • Clean the cod and dry with kitchen towel, then brush over a thin layer of soy sauce. Arrange the spring onions on a baking tray and place the cod on top skin-side down, then bake in the oven for 15 minutes
  • 500g of cod fillet, skin on and scaled
  • soy sauce, for brushing
  • 2 bunches of spring onions
  • Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown
  • honey, for glaze
  • To serve, arrange the mixed salad leaves in the centre of the plate and place the cod fillet on top. Cover with a generous serving of champagne sauce then garnish with chives and goji berries
  • 100g of baby mixed salad leaves
  • chives
  • goji berries

 

      Tasty Tuesday!

Sesame salmon with sticky coconut rice and pickled cucumber salad

by

Georgina Fuggle (https://www.greatbritishchefs.com/recipes)

 

Ingredients 

       Sesame salmon

       Pickled cucumber

       Coconut rice

       To serve

  Method

  • Begin by pickling the cucumber. Heat the vinegar and sugar with 125ml of water in a small pan. Stir with a spoon until the sugar dissolves, then bring to a gentle simmer. Remove from the heat and add the coriander and mustard seeds
  • Place the cucumber in a small bowl or sterilised jar and add the nigella seeds. Pour over the pickling liquid and leave to cool and pickle for 1–4 hours
  • To make the sticky rice, empty 1 can of coconut milk into a medium saucepan. Fill the empty tin with boiling water and add to the pan. Add a tin-full of rice, bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover and set aside
  • o make the salmon marinade, combine the sesame oil, honey, soy, chilli and ginger together in a bowl. Add the salmon fillets and leave to infuse for 15 minutes
  • Preheat a grill to medium and place the salmon skin-side down on a lined baking tray. Cook for 5 minutes, turn the salmon over and baste with more of the marinade. Cook for a further 5 minutes
  • Meanwhile, cook the edamame beans. Place the beans in a small pan, cover with water and bring to the boil. Reduce the heat, simmer for 5 minutes, then strain and set aside
  • To serve, spoon the rice and edamame beans onto 4 plates. Top with the salmon and dress with the pickled cucumber. Sprinkle over the sesame seeds, garnish with pea shoots and serve immediately

Tasty Tuesday!

Pan-fried mackerel, chorizo-braised leeks and shallot crisps

by Marcus Wareing (https://www.greatbritishchefs.com/recipes)

 

Ingredients

  • mackerel fillets, skin scored several times using sharp knife
  • 25g of unsalted butter
  • 1 leek, cut into 1cm slices
  • 110g of chorizo sausage, skin removed and sliced
  • 1/2 tsp smoked paprika
  • 3 tbsp of chicken stock, heated
  • 2 banana shallots, peeled and sliced into rings
  • 1 tbsp of plain flour
  • 250ml of vegetable oil, plus 1 tbsp extra
  • 1 1/2 tsp salt

Method

  • Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown
  • 25g of unsalted butter
  • 1 leek
  • 1 1/2 tsp salt
  • Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp
  • 110g of chorizo sausage
  • 1/2 tsp smoked paprika
  • Add the stock and bring the mixture to a simmer. Continue to simmer gently for a further 3-4 minutes, or until most of the liquid has evaporated
  • 3 tbsp of chicken stock
  • Meanwhile for the shallots, heat the 250ml oil in a deep, heavy-based frying pan. Alternatively, heat the oil in a deep-fat fryer to 140°C/Gas mark 1
  • Sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated
  • 1 tbsp of plain flour
  • 2 banana shallots
  • When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Once drained, season with another half-teaspoon of the salt, then set aside and keep warm
  • 1/2 tsp salt
  • Meanwhile, heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Season the mackerel fillets all over with the remaining half-teaspoon of salt
  • 2 mackerel fillets
  • 250ml of vegetable oil
  • 1/2 tsp salt
  • When the oil is hot, place the seasoned mackerel fillets, skin-sides down, into the pan and fry for 3-4 minutes, or until the skin is crisp and golden-brown and more than half of the mackerel flesh has turned opaque
  • Remove the pan from the heat, then turn the mackerel fillets over and allow to cook through on the residual heat for a further 1-2 minutes
  • To serve, spoon the leek and chorizo mixture into the centre of each of two serving plates. Place some of the crisp shallot rings on top of each portion. Place one mackerel fillet on top of each

Tasty Tuesday!

Salmon burger with beetroot chutney, dill pickles and salad with sour cream dressing

by

William Drabble (https://www.greatbritishchefs.com/recipes)

 

 Ingredients

       Salmon burger

  • 800g of salmon fillet, skinned, pin-boned and flesh cut into a small dice
  • 80g of breadcrumbs
  • dill, chopped
  • 4 eggs, whisked
  • vegetable oil
  • salt
  • pepper

       Beetroot chutney

  • 550g of large beetroot, raw, peeled
  • 1 Bramley apple, large, peeled, cored and chopped
  • 2/3 tbsp of dill seeds
  • 2 red onions, finely chopped
  • 250ml of red wine vinegar
  • 250g of caster sugar

       Sweet and sour pickled cucumber

  • 1 cucumber
  • 200ml of white wine vinegar
  • 200g of sugar
  • 1 tsp dill seeds
  • salt

       Salad and sour cream dressing

       To serve

      Method

  • Begin by preparing the beetroot chutney - ideally, this will need to be made a few weeks in advance to allow the flavour to develop
  • Dice enough beetroot into 1cm cubes until you have 500g, then place in a saucepan with the apple, dill, onion, vinegar and sugar. Bring to the boil, then reduce the heat and cook slowly until the liquid has reduced and the beetroot is cooked and resembles a thick jam
  • 550g of large beetroot, raw, peeled
  • 1 Bramley apple, large, peeled, cored and chopped
  • 2/3 tbsp of dill seeds
  • 2 red onions, finely chopped
  • 250ml of red wine vinegar
  • 250g of caster sugar
  • Spoon into sterilised jars, allow to cool and store in a cool, dark place until the flavour has matured nicely
  • The night before cooking the dish, prepare the pickled cucumber. Peel the cucumber, slice in half lengthways and scoop out the seeds. Cut into 5mm thick slices, sprinkle with a little salt and place in a bowl
  • 1 cucumber
  • salt
  • Add the vinegar, sugar and dill seeds to a pan and bring to the boil, then pour the liquid over the cucumber and allow to cool. Leave in the fridge overnight to pickle
  • 200ml of white wine vinegar
  • 200g of sugar
  • 1 tsp dill seeds
  • Add the diced salmon to a bowl with the breadcrumbs and some chopped dill. Season with salt and pepper and mix well
  • salt
  • pepper
  • 80g of breadcrumbs
  • dill
  • 800g of salmon fillet, skinned, pin-boned and flesh cut into a small dice
  • Gradually add some egg until the mix binds together, then shape into 4 even patties and place in the fridge to set
  • 4 eggs, whisked
  • To prepare the salad, sour the double cream with a little fresh lemon juice to taste and store in the fridge for an hour
  • 80ml of double cream
  • lemon juice
  • Season the cream with a little salt and a tiny pinch of cayenne to taste. Trim the base off the baby gem lettuce, separate the leaves and wash well. Dry the crispy gem lettuce leaves thoroughly, then mix them in with the cream until nicely coated
  • salt
  • 1 pinch of cayenne pepper
  • 1 gem lettuce
  • Preheat the oven to 160°C/gas mark 3
  • To cook the burgers, add a little oil to a non-stick pan, add the burgers and colour each side until golden brown. Once coloured, place onto a baking sheet and finish in the oven for 8-10 minutes, or until just cooked
  • vegetable oil
  • Lightly toast the burger buns and arrange onto plates. Assemble the burgers and serve with the tomato, cucumber pickles, beetroot chutney and gem lettuce
  • 4 burger buns
  • 2 large ripe tomatoes, sliced

Tasty Tuesday!

Sriracha grilled king prawns starter with mango salsa

by

Andrea Soranidis (https://www.greatbritishchefs.com/recipes)

 

Ingredients

 

       Grilled prawns

       Mango salsa

 

Method

  • To prepare the prawns, bring a saucepan of lightly salted water to the boil. Blanch the prawns for 30 seconds, drain and cool in iced water. Remove the heads, peel and de-vein, and place them on a chopping board
  • Brush with Sriracha sauce and season with black pepper and extra chilli flakes (optional)
  • Heat a large griddle pan over a medium-high heat. Grill the prawns for 1 minute on each side, then remove from the pan and allow to cool slightly
  • In the meantime, prepare the mango salsa. Peel and finely dice the mango, place in a bowl and add the red onion, pomegranate, tomatoes, ginger, lime juice and coriander
  • Season with salt and pepper to taste and use metal pastry rings to create neat rounds on serving plates
  • Top with the Sriracha grilled king prawns and sprinkle with lemon zest and chopped coriander. Serve immediately, enjoy!