Fish Steaks with Mustard Sauce

Serves 4-6

Recipe:

4-6 halibut or turbot steaks, 1 inch (2.5 cm) thick
Salt and pepper
1.5 oz (45g) butter, melted
Lemon wedges, for serving

For the mustard sauce:

4 tablespoons Dijon mustard
1/2 pint (300 ml) double or whipping cream
1/2 teaspoon caster sugar
1 tablespoon white wine vinegar or lemon juice

Method:

1) Preheat the grill. Season the fish steaks with salt and pepper. Arrange them on an oiled rack in the grill pan and brush the tops of the steaks with melted butter.

2) Grill about 4 inch (10 cm) from the heat for 4-5 minutes on each side or until cooked. Brush with more melted butter when you turn the fish steaks.

3) Meanwhile, for the sauce, combine the ingredients in a saucepan and bring to the boil, whisking constantly. Simmer, whisking, until the sauce thickens. Remove from the heat and keep warm.

4) Transfer the fish to warmed plates. Spoon over the sauce and serve immediately, with lemon wedges.

Making Fish Stock

Fish stock is much quicker to make than meat or poultry stock. Ask your fishmonger for heads, bones and trimmings from white fish.

Makes about 2 pints (1 liter)
Recipe:

1.5 lb (700g) heads, bones and trimmings from white fish
1 onion, sliced
2 celery stalks with leaves, chopped
1 carrot, sliced
1/2 lemon, sliced (optional)
1 bay leaf
A few fresh parsley sprigs
6 black peppercorns
2 1/4 pints (1.35 liters) water
1/4 pint (150 ml) dry white wine

Method:

1) Rinse the fish heads, bones, and trimmings well under cold running water. Put in a stockpot with the vegetables, lemon, if using, the herbs, peppercorns, water and wine. Bring to the boil, skimming the surface frequently, then reduce the heat and simmer for 25 minutes.

2) Strain the stock without pressing down on the ingredients in the sieve. If not using immediately, leave to cool and then refrigerate. Fish stock should be used within 2 days, or it can be frozen for up to 3 months.

Baking Fish / Baked Fish Steaks

Most fish are suitable for baking - whole or in fillets, cutlets or steaks. Lean fish, in particular, benefit from some protection to prevent them from drying out: choose recipes that include a stuffing or coating or bake them in a little liquid or sauce, which can also be served with the fish. All of these add extra flavor to the fish too.

Cooking in foil or paper parcels is suitable for many fish, both small whole ones and pieces (fillets, cutlets or steaks). This seals in moisture, so the effect is similar to steaming. A good rule of thumb to calculate cooking time for fish is 10 minutes in a 425oF/220oC/Gas 7 oven for each 1 inch (2.5 cm), measured at the thickest part.

Baked Fish Steaks Recipe

Arrange 1.5 lb (700g) white fish steaks in a shallow baking dish. Sprinkle the fish with 2 tablespoons chopped shallot or onion and 3 tablespoons lemon juice or dry white wine. Drizzle with 1 oz (30g) melted butter and season with salt and pepper.

Bake in a 425oF/220oC/Gas 7 oven for about 10 minutes or until the fish is cooked. Pour the cooking juices over the steaks before serving. Serves 4.

To bake fish with liquid, pour over a small amount of stock, wine, water or other liquid as specified in the recipe, then add seasonings.

To bake fish in foil or paper, wrap tightly with seasonings and flavorings as specified and place the parcel on a baking sheet.

Meat Stock

The most delicious meat soups, stews, casseroles, gravies and sauces rely on a good home-made stock for success. Neither a stock cube nor a canned consommé will do if you want the best flavor. Once made, meat stock can be kept in the refrigerator for 4-5 days, or frozen for longer storage (up to 6 months).



Recipe:

Makes about 3.5 pints (2 liters)

4 lb (1.8 kg) beef bones, such as shin, leg, neck and clod, or veal or lamb bones, cut into 2.5 in (6 cm) pieces.
2 onions, peeled, quartered
2 carrots, roughly chopped
2 celery stalks, with leaves if possible, roughly chopped
2 tomatoes, coarsely chopped
7.5 pints (4.5 liters) cold water
A handful of parsley stalks
A few fresh thyme sprigs or 3/4 teaspoon dried thyme
2 bay leaves
10 black peppercorns, lightly crushed

Method:

1) Preheat a 450oF/230oC/Gas 8 oven. Put the bones in a roasting tin or flameproof casserole and roast, turning occasionally, for 30 minutes or until they start to brown.

2) Add the onions, carrots, celery and tomatoes and baste with the fat in the tin. Roast for a further 20-30 minutes or until the bones are well browned. Stir and baste occasionally.

3) Transfer the bones and vegetables to a stockpot. Spoon off the fat from the roasting tin.

4) Add a little of the water to the roasting tin or casserole and bring to the boil on top of the stove, stirring well to scrape up any browned bits. Pour this liquid into the stockpot.

5) Add the remaining water. Bring just to the boil, skimming frequently to remove all the foam from the surface. Add the parsley, thyme, bay leaves and peppercorns.

6) Partly cover the pot and simmer the stock for 4-6 hours. The bones and vegetables should always be covered with liquid, so top up with a little boiling water from time to time if necessary.

7) Strain the stock through a sieve. Skim as much fat as possible from the surface. If possible, cool the stock and then refrigerate it; the fat will rise to the top and set in a layer that can be removed easily.

Making Poultry Stock

A good home-made poultry stock is invaluable in the kitchen. It is simple and economical to make, and can be stored in the freezer for up to 6 months. If poultry giblets are available, add them (except the livers) with the wings.

Makes about 4 pints (2.5 liters)

Recipe:

2.5-3 lb (1.12-1.35 kg) poultry wings, backs and necks (chicken, turkey, etc)
2 onions, peeled, quartered
6.5 pints (4 liters) cold water
2 carrots, roughly chopped
4-5 tomatoes
2 celery stalks, with leaves if possible, roughly chopped
A small handful of fresh parsley
A few fresh thyme sprigs or 3/4 teaspoon dried thyme
1 or 3 bay leaves
10 black peppercorns, lightly crushed

Method:

1) Combine the poultry wings, backs and necks and the onions and tomatoes in a stockpot. Cook over moderate heat, stirring occasionally so they color evenly, until the poultry and onion pieces are lightly browned.

2) Add the water and stir well to mix in the sediment on the bottom of the pot. Bring to the boil and skim off the impurities as they rise to the surface of the stock.

3) Add the remaining ingredients. Partly cover the stockpot and gently simmer the stock for 3 hours.

4) Strain the stock into a bowl and leave to cool, then refrigerate.

5) When cold, remove the layer of fat that will have set on the surface.

Stock tips:

If wished, use a whole bird for making stock instead of wings, backs and necks. A boiling fowl will give wonderful flavor and provide plenty of chicken meat to use in salads, sandwiches, soups and casseroles. No salt is added to stock because as the stock reduces the flavor becomes concentrated and saltiness increases. Add salt to the dish in which the stock is used.

Thai Omelet Soup

Recipe: (Serves 4)

1 egg
15 ml/1 tablespoon groundnut (peanut) oil
900 ml/1.5 pints vegetable stock
2 large carrots, finely diced
4 outer leaves Savoy cabbage, shredded
30 ml/2 tablespoons soy sauce
2.5 ml/0.5 teaspoon granulated sugar
2.5 ml/0.5 teaspoon ground black pepper
Fresh coriander (cilantro) leaves, to garnish

Variation: You can also use pak choi (bok choy) instead of Savoy cabbage. In Thailand there are about forty different types of pak choi, including miniature versions.

Method:

1) Put the egg in a bowl and beat lightly with a fork. Heat the oil in a small frying pan until it is hot, but not smoking as it would be too hot. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat until the omelet has set and the underside is golden. Slide it out of the pan and roll it up like a pancake. Slice into 5 mm/0.25 in rounds and set aside for the garnish.

2) Put the stock into a large pan. Add the carrots and cabbage and bring to the boil. Reduce the heat and simmer for 5 minutes, then add the soy sauce, granulated sugar and pepper.

3) Stir well, then pour into warmed bowls. Lay a few omelet rounds on the surface of each portion and complete the garnish with the coriander leaves.

Chicken and Tomato Balti

Recipe: (Serves 4)

4 tablespoons corn oil
6 curry leaves
1/2 teaspoon mixed onion and mustard seeds
8 medium tomatoes, sliced
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon garlic pulp
675 g/1.5 lb chicken, skinned, boned and cubed
150 ml/0.25 pint water
1 tablespoon sesame seeds, roasted
1 tablespoon chopped fresh coriander (cilantro)

Method:

1) Heat the oil in a deep round-bottomed frying pan (skillet) or a wok. Add the curry leaves and mixed onion and mustard seeds and stir well.
2) Lower the heat slightly and add the tomatoes.
3) While the tomatoes are gently cooking, mix together the ground coriander, chili powder, salt, ground cumin and garlic in a bowl. Tip the spices onto the tomatoes.
4) Add the chicken pieces and stir together well. Stir-fry for about 5 minutes.
5) Pour on the water and continue cooking, stirring occasionally, until the sauce thickens and the chicken is cooked through.
6) Sprinkle the sesame seeds and fresh coriander (cilantro) over the top of the dish and serve.

Moghul-Style Roast Lamb

Recipe: (Serves 4-6)

4 large onions, chopped
4 cloves garlic
1 piece fresh ginger, 5 cm/2 in long, chopped
3 tablespoons ground almonds
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric
2 teaspoons garam masala
4-6 fresh green chilies
Juice of 1 lemon
Salt, to taste
300 ml/0.5 pint/ 1.25 cups natural (plain) yogurt, beaten
1.8 kg/4 lbs leg of lamb
8-10 cloves
4 firm tomatoes, halved and grilled, to serve
Watercress, to garnish
1 tablespoon flaked (slivered) almonds, to garnish

Method:

1) Place the first 11 ingredients in a food processor and blend to a smooth paste. Gradually add the yogurt and blend until smooth. Grease a large, deep baking tray and preheat the oven to 190oC/375oF/Gas 5.

2) Remove most of the fat and skin from the lamb. Using a sharp knife, make deep pockets above the bone at each side of the thick end. Make deep diagonal gashes on both sides.

3) Push the cloves into the leg of lamb at random spots.

4) Place the lamb on the baking tray and push some of the spice mixture into the pockets and gashes.

5) Spread the remaining spice mixture evenly all over the lamb. Loosely cover the whole tray with foil. Roast in the preheated oven for 2 to 2.5 hours or until the lamb is cooked, removing the foil for the last 10 minutes of cooking time.

6) Remove from the oven and allow to rest for 10 minutes before carving. Serve with grilled tomatoes, garnished with watercress and garnish the joint with the flaked (slivered) almonds.

Khara Masala Lamb

Recipe: (Serves 4)

5 tablespoons corn oil
2 medium onions, chopped
1 teaspoon shredded ginger
1 teaspoon sliced garlic
6 whole dried red chilies
3 cardamom pods
2 cinnamon sticks
6 black peppercorns
3 cloves
1/2 teaspoon salt
450 g/1 lb boned leg of lamb, cubed
600 ml/1 pint/2.5 cups water
2 fresh green chilies, sliced
2 tablespoons chopped fresh coriander (cilantro)

Method:

1) Heat the oil in a large saucepan. Lower the heat slightly and fry the onions until they are lightly browned. Add half the ginger and half the garlic and stir well. Throw in half the red chilies, the cardamoms, cinnamon, peppercorns, cloves and salt.

2) Add the lamb and fry over a medium heat. Stir continuously with a semi-circular movement, using a wooden spoon to scrape the bottom of the pan. Continue in this way for about 5 minutes.

3) Pour in the water, cover with a lid and cook over a medium-low heat for 35-40 minutes, or until the water has evaporated and the meat is tender.

4) Add the rest of the ginger, garlic and dried red chilies, along with the fresh green chilies and fresh coriander (cilantro).

5) Continue to stir over the heat until you see some free oil on the sides of the pan. Transfer to a serving dish and serve immediately.

Karahi Chicken with Mint

Recipe: (Serves 4)

275 g/10 oz/2 cups chicken breast fillet, skinned and cut into strips
300 ml/0.5 pint/1.25 cups water
2 tablespoons soya oil
2 small bunches spring onions (scallions), roughly chopped
1 teaspoon shredded fresh ginger
1 teaspoon crushed dried red chili
2 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro)
1 tablespoon chopped fresh mint
3 tomatoes, seeded and roughly chopped
1 teaspoon salt
Mint and coriander (cilantro) sprigs

Method:

1) Put the chicken and water into a saucepan, bring to the boil and lower the heat to medium. Cook for about 10 minutes or until the water has evaporated and the chicken is cooked. Remove from the heat and set aside.

2) Heat the oil in a frying pan (skillet) or saucepan and stir-fry the spring onions (scallions) for about 2 minutes until soft.

3) Add the boiled chicken strips and stir-fry for about 3 minutes over a medium heat.

4) Gradually add the ginger, dried chili, lemon juice, fresh coriander (cilantro), fresh mint, tomatoes and salt and gently stir to blend all the flavors together.

5) Transfer to a serving dish and garnish with the fresh mint and coriander sprigs.

Fish with Tomato and Pine Nuts

Recipe: (Serves 6 to 8)

1 kg/ 2.2 lb fish, such as snapper, cleaned, with head and tail left on
Juice of 2 lemons
Scant 3/4 cup of pine nuts, toasted
1.5 cups spicy tomato sauce
1/2 teaspoon salt

Method:
1) Prick the fish all over with a fork and rub with 1/2 teaspoon salt. Put the fish in a roasting pan or large dish and pour over the lemon juice. Let stand for 2 hours.

2) Preheat the oven to 175oC/350oF. Sprinkle half of the pine nuts over the base of an ovenproof dish, top with half of the sauce, then add the fish and its marinade. Add the remaining tomato sauce and the remaining pine nuts.

3) Cover the ovenproof dish tightly with a lid or foil and bake in the preheated oven for 30 minutes, or until the fish is tender. Serve the fish immediately, straight from the dish.