James Martin Tuna Romanesco
1 slice white bread cut into croutons, finely chop 1 chili, 3 cloves garlic and fry off into a pan with some olive oil till the bread is golden not too fast.
Take 3 apples quarter and into blender then the croutons, Spanish wood roasted peppers. Same amount as tomatoes, about 100 toasted almonds, juice whole lemon season lid on and blend till it still has some bits
a good slurp
For the Tuna infused some oil with thyme and brush your tuna with the oil and then place the fish onto your hot griddle season after about 30 secs give it half a turn to get the nice criss cross lines cook another minutes and then turn now depends on how rare you like your tuna. No more that 4 minutes total.
Serve with wedge of lemon and the Romanesco sauce.
Grenobloise Classic French sauce for fish
Peel and Segment a lemon, then cut each segment in 3, make a cup of croutons
1 tbs capers and 2 tbs chopped parsley.
Knob of butter in pan and let it brown, add capers, lemon, a few croutons, add dash of white wine and dash of lemon cook it for a couple of minutes and finish with a piece of fresh butter and then the parsley at the evry end.. Pour over your pan fried fish.
Tuscan Fish Stew
Huey’s Adventures
This hearty fish stew is a bit like a New Orleans
Gumbo, just needs some crusty bread to finish it off.
It has a citrus tang from orange zest
It needs a good meaty fish in fact hoki is perfect for
any strong flavoured fish meal so for 4 people
The Stock
1doz mussels washed de-bearded
1 tbs vege oil preferably rice bran oil
1 shallot finely chopped
100 mls white wine
The Stew
The Seasonings
750 gms hoki
filleted and skinned
sea salt and black pepper
30 gms butter
6-8 torn basil leaves
50 mls olive oil
Few sprigs thyme
½ cup fennel
finely chopped
½ glass red wine
½ cup celery
finely chopped
½ glass white wine
1 med onion
finely chopped
½ leek
washed and finely sliced
2 bay leaves
1 carrot
peeled and fine dice
1 star anise
2 cloves garlic
peeled and finely chopped
pinch fennel seeds
Zest if 1 orange
pinch saffron
1 tin tomatoes
chopped
½ tsp cayenne pepper
1 cup tomato puree
The Garnish
2 prawns per person sautéed in olive oil till pink
Even though this looks like a lot of work just have all your ingredients ready, the actual cooking is very simple and quite quick.
So take a big pot with a lid, add oil…pump up the heat till oil is smoking.
Add mussels, shallots and white wine and immediately cover with lid. Turn heat down and leave to steam, lid on for about 5 minutes, strain mussels and reserve juice.
Meanwhile start the stew. In another pot melt butter and olive oil, add the garlic and the rest of the vege, season with sea salt and freshly ground black pepper-sauté till they start to soften, add orange zest, herbs, deglaze with the red and white wine-add the tomatoes, puree-mix-throw in fish, the reserved mussel stock and simmer 40 minutes.
Add bay leaves, saffron, star anise a slosh of Pernod and cayenne pepper simmer a further 5 minutes. Serve in big bowls
Garnish with prawns, mussels and with a little coriander.
Worrall Thompson’s Fish Tagine
For 4 people
100 gms meaty fish per person cut into 3 cms chunks
3-4 prawns per person shelled and de-veined.
Make marinade
½ tbs each ground cumin, ground paprika, turmeric. Pinch saffron, 1 tsp cayenne pepper
2 cloves garlic, 2 tbs parsley, 2 tablespoons coriander the skin of ½ preserved lemon, juice of1 lemon and olive oil., sea salt to taste.
Put everything into your food processor whiz and add enough olive oil to make a liquid marinade.
You can make this earlier.
2 tbs Olive oil
2 onions chopped
1 green pepper roughly chopped
1 yellow pepper roughly chopped
1 red pepper roughly chopped
3 baby potatoes each washed and cut in half
2 cups chicken or fish stock
Olive oil into hot pan add onions gently sauté,
Add peppers and potatoes keep cooking until potatoes start to stick to the bottom.
Add stock to deglaze and get all the tasty bits off the bottom.
Add tin of tomatoes and a tbs of the marinade
Bring to boil and simmer till potatoes tender.
You can put this aside till 30 minutes before you need to eat.
Right it’s time to go.
Take half of the marinade and stir fish in and coat well and leave for at least 30 minutes.
Not much longer the lemon juice will cook the fish.
Bring the vege back to a simmer and add fish.
Quickly marinade prawns coat well and
Add to the tagine
Cook for about another 3 minutes.
Into a lovely serving dish garnish with mixture coriander and parsley chopped.
What a beauty
Always looking for new fish dishes and Anthony Worrall Thompson made this on Food TV recently.
We had friends arriving to stay and this one pot dish was so simple and really fantastic
I have made up the spice mix to our taste but you may like to vary the cayenne.
I think it could have done with a teensy bit more for my tastes but our guests were pleased with the heat.
I made the spice mix in the morning and cooked the vege mix early as well.
All that remained was to marinate and cook the seafood.
How easy is that?
Sicilian Fish
Jamie Oliver inspired this dish
Good to use a nice thick meaty fish for this.
Probably not salmon or tuna.
Sword or bill fish could be good.
He suggested the following herbs
White fish 200 gms per person
4 stems fresh rosemary
1 small jar capers
Olive oil
3-4 lemons
1 jar anchovies
1 small glass white wine
Garnish
Finely chopped parsley
Cut the fish into large bite size pieces.
Strip the leaves off the rosemary sticks and place them in a mortar along with the capers and good slurp of olive oil.
Scrunch it up together
Pour over the fish and massage it in
Season sea salt & freshly ground black pepper
Place in roasting dish
Cover with thinly sliced lemons
Drape anchovies around the dish and sprinkle over the rest of the marinade\.
Drizzle with white wine
Init 220C oven about 20 minutes
Garnish with chopped parsley
Serve with little new potatoes tossed with basil oil
A Curry from Jamie Oliver
This would feed 2 greedy 4 normal people
This uses lamb but you can use other protein.
Make the sauce and add 150 gms fish per person and simmer
for 5 or minutes till fish flakes.
You can also use this sauce over mixed vege of your choice.
It looks wonderful
2 tablespoons vege oil
150 gms per person of lamb steak chopped
1-2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
Handful curry leaves pulled off the stem
3 onions peeled and chopped finely in food processor
1 piece ginner about 4 cms peeled and sliced
1 teaspoon chili powder
1 teaspoon turmeric
1 can coconut milk
6 whole tomatoes pulped in food processor
Sea salt
Coriander leaves roughly chopped.
Into hot pan add oil had throw in lamb brown
Add mustard and fenugreek seeds
Let them pop.
Add curry leaves
Add ginger
Pulp onions and add to mix
Then chili powder
Turmeric
Mix well
Add coconut milk
Pulp tomatoes and
Season with sea salt
Bring to simmer and cook for about 10 mins
Garnish with coriander and serve on basmati rice.
Gilli wrightson hw5
FIRST MY MUMMY
THEN MY DAD
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THEN GUESS WHAT
THEN UNCLE DAN
AUNTIE HELEN AS WELL
MY FUZZY CATS
AND THAT'S IT!
THEN UNCLE DAN
AUNTIE HELEN AS WELL
MY FUZZY CATS
AND THAT'S IT!
