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!

Tasty Tuesday!

Seared mackerel with chilli, cucumber, spring onion and coriander

 

 

      Ingredients

 

       Mackerel

 

  • Method

 

  • Prepare the vegetables and garnish before cooking the mackerel. Cut off the ends of the cucumber then use a swivel head peeler to slice from one end to the other, making long ribbons of cucumber like tagliatelle
  • 2 cucumbers
  • Give the cucumber a quarter turn after you have peeled each length, so that you peel down to the core evenly and get narrow strips
  • Stop when you reach the seeds at the centre and set the ribbons aside in a bowl for now
  • Cut the chilli in half lengthways and remove the seeds, then cut the chilli into a fine dice or strips. Add three-quarters of it to the cucumber ribbons and reserve the remainder
  • 1 red chilli
  • Now prepare the spring onions. Trim off the root, pulling away any loose or damaged outer layers. Thinly slice the spring onion on an angle across the width
  • 1 bunch of spring onions
  • Just before cooking the fish, pick the coriander leaves from their stalks and chop them finely
  • 1 handful of coriander leaves
  • Heat a non-stick frying pan and add a generous film of olive oil. While waiting for the heat to rise, cut the limes in half, squeezing the juice over the cucumber and chilli mix along with two tablespoons of olive oil
  • olive oil
  • 3 limes
  • Toss well, adding the coriander and half of the spring onion9
  • Season the fillets of mackerel with salt and place them in the pan, skin side down
  • 8 fresh mackerel fillets
  • salt
  • Cook as many fillets at one time as fit comfortably in the pan without crowding
  • Sear the fish on the skin side until crisp, which should take about a minute and a half
  • Squeeze a little lime juice over the fillets then turn them over. Cook the fish for another minute then lift the fillets out on to a plate lined with kitchen paper
  • Arrange the cucumber mix in a long pile across the middle of four serving plates. Place 2 mackerel fillets on each mound then scatter the rest of the spring onion and remaining chilli over the top
  • Spoon any juice left in the bowl of cucumber over the fish then eat at once

Tasty Tuesday!

Cod pizzaiola

by

Angelo Sabatelli (https://www.greatbritishchefs.com/recipes)

  Ingredients

       Cod

       Piazzaiola sauce

       Potato cream

  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil

       Dehydrated olives

       Equipment

  • Dehydrator
  • Blender
  • Siphon bottle or cream whipper
  • N2O cartridge (3)

      Method

  • To prepare the black olives, spread out onto a dehydrator tray and dry overnight at 60°C
  • 100g of black olives
  • The next morning, finely chop with a knife and store in an airtight container
  • To make the pizzaiola sauce, sweat the garlic in some olive oil then add the capers. Stir in the passata and oregano and cook for 30 minutes
  • 1 garlic clove, sliced
  • olive oil
  • 1 tbsp of capers
  • 300g of passata
  • 1 sprig of oregano
  • After this time, blitz in a blender until smooth then reserve until needed
  • For the potato cream, boil the potatoes in salted boiling water until soft, then blend with the cream, 100g of the cooking water, the salt and olive oil. Transfer to a siphon, charge with 3 gas canisters and keep warm
  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil
  • Preheat a deep-fryer or deep pan of peanut oil to 180°C
  • To cook the cod, roll each piece in egg white, followed by the cornflour. Deep-fry the cod pieces until cooked through and crispy then drain on kitchen paper and season with salt
  • 50g of cornflour
  • 280g of cod loin, cut into 4 portions
  • 30g of egg white
  • salt
  • To serve, roll the cod in the pizzaiola sauce until very well-coated and place in serving dishes. Squirt a shot of the potato cream over the top, sprinkle over the black olive crumb and serve