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1 tbsp olive oil
4 shallots, chopped
1 clove garlic, chopped
1 tsp mild curry powder
250g/8oz basmati or long grain rice, cooked and drained
500g/1lb 2oz salmon or smoked haddock, cooked, skinned and flaked
150ml/¼ pint double cream
salt and freshly ground black pepper
3 free-range eggs, hard-boiled, cut into quarters
small handful fresh coriander, to garnish
1. Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured.
2. Add the curry powder and fry for 3-4 minutes.
3. Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream.
4. Season with salt and freshly ground black pepper.
5. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top.
SEABASS TRAYBAKE WITH PEPPERS, CHEERY TOMATOES & PINE NUTS
SMOKED HADDOCK RISOTTO
SEAFOOD, PINEAPPLE & COCONUT KEBABS
Seafood, pineapple & coconut kebabs
16 large, unpeeled raw king prawns
500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
200ml can coconut milk
100g fresh pineapple cut into chunks
85g desiccated coconut
drizzle of oil
lime wedges, to serve
You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
1. Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks.
2. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick.
3. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through.
4. Serve with lime wedges.
CLAMS & SCALLOPS IN A BLACK BEAN SAUCE
If you’ve been cooking more during lockdown and want to try something more challenging then try this recipe below 👇🏼.
‘Clams & scallops in a black bean sauce’
FOR THE JASMINE RICE:
300g/10½oz jasmine rice, well rinsed
1 tsp hot vegetable stock
FOR THE CLAMS AND SCALLOPS:
1 tbsp rapeseed oil
2 garlic cloves, crushed
2.5cm/1in fresh root ginger, peeled and grated
2 red chillies, deseeded and finely chopped
1 tbsp fermented black beans, rinsed and crushed
250g/9oz baby scallops (or large tiger prawns), shelled, coral removed and cleaned
400g/14oz little neck or small clams, scrubbed and debearded
2 tbsp Shaoxing rice wine or dry sherry
250ml/9fl oz hot vegetable stock
1 tbsp reduced-salt light soy sauce
1 tsp dark soy sauce
2 tbsp cornflour mixed with 2 tbsp cold water
FOR THE CHINESE VEGETABLES:
½ Chinese leaf, cut into 1cm/½in thick slices
3 small heads of tatsoi or other Chinese greens, cut into thin slices
FOR THE GARNISH:
oil, for frying
100g/3½oz kale, cut into very thin slices
pinch caster sugar
pinch sesame seeds
1 tbsp dried shrimp, deep-fried and ground
4 edible flowers
4 tsp chopped fresh garlic chives
2 spring onions, sliced into strips and soaked in iced water for 5 minutes
For the jasmine rice, place the rice in a large saucepan and cover with 600ml/20fl oz water and the stock. Bring to the boil and then turn the heat down to low. Cover with a tight-fitting lid and cook for 15 minutes, or until the rice is fluffy. Keep the lid on until ready to serve.
1. For the clams and scallops, heat the oil in a wok over a high heat until smoking.
2. Add the garlic, ginger, chillies and black beans and stir-fry for 10 seconds. 3. Add the scallops and cook, gently tossing, for 10 seconds. Discard any clams with broken shells and any that refuse to close when tapped.
4. Add the clams to the wok and cook, gently tossing, until the clams have opened.
5. Season with the Shaoxing rice wine and discard any clams that remain closed.
6. Add the stock and bring to the boil. Add the soy sauces and stir in the blended cornflour to thicken the sauce.
For the Chinese vegetables, bring a saucepan of water to the boil and blanch the Chinese leaf and greens. Remove from the pan and plunge into iced water then drain and set aside.
To make the kale garnish, heat some oil in a deep saucepan until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the kale and fry until crispy. Remove carefully using a slotted spoon and transfer to kitchen towels to drain. Sprinkle with the caster sugar and sesame seeds.
To serve, place the rice on a large serving dish. Top with the Chinese vegetables and the clams and scallops. Sprinkle over the ground shrimp, edible flowers, garlic chives, spring onions and crispy kale. Serve immediately.
PAN FRIED COLEY WITH MASH
400g Crab meat (half white half brown.)
2 Shallots, peeled and finely chopped.
4 Tbsp reduced-fat sour cream.
100g Pack of Melba toasts
Melt the butter in a pan and gently cook the shallots on low heat for around 5 minutes without colouring. Leave to cool.
In a bowl mix the crab meat with the sour cream and juice half of the lemon. season with salt and pepper. Once the shallots are cool, add to the crab mixture and mix well. Spoon the mixture into small jars or ramekins and refrigerate until needed.
serve the patè with the melba toasts, garnish with the remaining lemon cut into slices.
PEPPERED MACKEREL & POTATO BAKE
A COMFORTING AND RICH SUPER DISH OF SMOKED FISH WITH POTATOES AND CREAM - SERVE WITH CRISP GREEN SALAD LEAVES
- 750g medium-sized waxy new potatoes
- 2 tbsp olive oil
- 1 large red onion sliced
- 2 large peppered smoked mackerel fillets, about 250g/9oz total weight
- 284ml carton double cream
- Preheat the oven to 190°c gas mark 5/Fan 170°c. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
- Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
- Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.
MUSSELS WITH TOMATO AND CHILLI.
Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.
SEARED SCALLOPS WITH LEMON AND CHILLI BUTTER
- 4 young, but not baby leeks Leeks, trimmed
- 12 Scallops, roes on or off
- 1 tbsp light Olive Oil
- Lemon wedges, to serve
FOR THE BUTTER.
- 250g pack Butter softened
- 1 Red Chilli, de-seeded and finely chopped
- 2 Garlic Cloves, crushed
- zest 2 Lemons
bunch parsley leaves chopped, plus extra to serve
- For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you’re short of time).
- Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half length ways, then slice into long strips. Cover in the pan then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
- Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together – this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
To serve, wind a nest of warm leeks in the centre of your plates, top each with scallops and spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you serve.
KERALAN HAKE CURRY
- 1 Tbsp Groundnut Oil
- 1 Onion, finely sliced
- Small bunch Coriander, leaves picked, stalks finely chopped
- 1 thumb-sized piece Ginger, peeled and cut into matchsticks
- 2 Peppers (we used red and yellow)
- 2 tsp Fenugreek seeds
- 2 Tsp brown Mustard seeds
- 200g Cherry Tomatoes
- 400g Can Coconut milk
- 4 x 150g Hake fillets
- Rice or Naan, to serve
1. Heat oven to 200°c/180°c fan/gas mark 6. Heat the oil in a shallow casserole dish (or ovenproof frying pan with a lid) over a medium heat. Add the onion, coriander stalks, ginger and peppers, and cook gently with the lid on for 15 mins until softened and beginning to brown. Turn up the heat, stir through the spices and cook for 1 min more until aromatic.
2. Tip in the tomatoes and pour in the coconut milk. Bring to a bubble, then put in the oven with the lid on for 20 mins. Remove from the oven and nestle the hake on the sauce. Return to the oven, uncovered, for a further 10-15 mins or until the hake is cooked through. Season to taste, scatter with the coriander leaves and serve with rice or naan to mop up the sauce.