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Wild garlic and My Butter poached Cod with wild garlic miso and grilled asparagus recipe

1 Apr
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Wild garlic

Spring is in the air and wild garlic is a truly idyllic culinary treat – a wild ingredient that, when in season, grows in abundance, nestled among bluebells, attracted by the moist soil and shady woodland environment. Wild garlic has enjoyed a culinary boom in recent times, taking its place alongside rhubarb and asparagus as a pillar of spring’s bounty. It has a short season, usually first appearing in mid-March and lasting until early May.

Wild garlic can be identified by its distinctive smell, long pointed leaves and white flowers, which bloom at the end of the season. Don’t pick wild garlic that has large amounts of white flowers, as this indicates older leaves which are likely to be slightly woody and bitter in flavour.

Although the pungent smell of garlic makes it easy to identify, always take care when foraging your own ingredients – there have been cases of people mistaking poisonous plants (such as Lily of the Valley) for wild garlic. That said, it is certainly one of the easiest things to forage for, as wild garlic smells particularly strong.

Wild garlic doesn’t have to be foraged. It’s a frequent staple of food markets at the peak of the season. As with all vegetables, choose wild garlic with bright, fresh leaves and avoid specimens that have wilted.

A member of the Allium the plant has the same pleasing combination of sweetness and astringency that make leeks, onions, spring onions, chives and bulb garlic so useful in the kitchen.Although edible, the bulbs of the wild garlic plant are usually too small to be of much use and if you ever buy a bunch you’re unlikely to see any bulb at all (digging the bulbs out means no foliage for next year). The characteristic white flowers however, are perfectly edible – and pretty too – although the plant is at its best before too many flowers appear, signalling tougher leaves and a more bitter flavour. In April, when wild garlic is at its peak, you are more likely to find delicious tight buds than open flowers, but clever cooks call upon many different preserving techniques such as pickling, fermenting and freezing in a flavoured butter

Served with jersey royals and asparagus alongside roast chicken or spring lamb they’re a seasonal dream.Eggs are also a natural bedfellow – in an omelette or frittata or woven into a plate of buttery scrambled eggs. Soothing spring risottos tame the wild leaf and it makes an excellent pesto. And in a soup adding a delicate flavour.

Wild garlic flowers will give any dish a touch of cheffy presentation and their delicate floral garlic flavour is not to be missed. If you manage to catch the flowers in their buds just before they have bloomed, try pickling them. This is also a good way of reducing the amount of seeding the plant will do if your wild garlic patch is getting out of control!

Once the flowers are starting to go, you will be left with the three-cornered nobbly little seed pods. These can be picked, salted and pickled to create zingy little garlic capers. A lovely way to preserve wild garlic long after the season ends

Butter poached Cod with wild garlic miso and grilled asparagus

Ingredients

serves 4

COD

• 500g of cod fillet, skinned

• 100g of rock salt

• 200g of unsalted butter, cubed

• lemon juice, to taste

WILD GARLIC MISO

• 60g of miso paste, brown rice miso if available

• 30g of wild garlic, leaves picked and washed, reserve the flowers for garnish

• 20ml of water

• 160ml of grapeseed oil

• lemon juice, to taste

• salt, to taste

ASPARAGUS

• 18 asparagus spears

• salt, to taste

• lemon juice, to taste

TO SERVE

• 50g of bonito flakes , grated

Method

1 Place the cod fillet in a dish or baking tray and sprinkle over the rock salt to cover. Leave to salt for 7 minutes

2Meanwhile, place the miso, wild garlic leaves and water in a blender and blitz together until smooth. Gradually add the oil while continuing to blend and allow the mixture to emulsify (as if making a mayonnaise). When fully combined, season to taste with a little lemon juice and salt

3 After 7 minutes rinse the salt from the cod under cold water and pat the fish dry with kitchen paper. Cut into 4 equal portions and set aside

4 Preheat to high a griddle pan.

5 To cook the cod, place the butter in a pan and cook over a high heat to create a brown butter (beurre noisette). As soon as the butter starts to foam and is lightly golden with a nutty aroma, remove from the heat and cool quickly to stop it from burning

6 Pour the butter into a wide pan (large enough to fit all 4 pieces of cod) and warm through gently to 60°C. Add the cod and gently poach for 5 minutes on each side, being careful to keep the temperature low

7 While poaching, griddle the asparagus spears for 2 minutes until tender, turning regularly. Thinly slice the cooked spears into 2mm thick rounds and season with a little lemon juice, salt and some of the butter from cooking the cod

8 To serve, spoon a generous amount of the wild garlic miso into each serving dish. Drain the cod from the butter and pull apart into large flakes. Dress these with a little more salt, lemon juice and butter and add to the dishes

9 Scatter over the asparagus slices and garnish with the reserved wild garlic flowers and a pinch of bonito flakes.

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Pan-roasted cod loin with pea and asparagus risotto

12 Jul

Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go.

While the rice cooks, it releases its starch, which is essential to giving the risotto a rich, creamy consistency. The more starch in your rice, the creamier the risotto. This is why cooking your rice slowly is essential; cooking risotto low and slow gives super-starchy arborio rice the time it needs to release the starch and achieve the sought-after creaminess.

Like pasta, risotto is cooked al dente, which means that it should be slightly firm to the bite—a degree of doneness that might seem underdone in ordinary white rice. It should not be crunchy though.

Ingredients

• COD LOIN

• 4 portions of cod loin, thick, skin-on

• 2 tbsp of olive oil

• 30g of unsalted butter

•salt

•freshly ground black pepper

• PEA AND ASPARAGUS RISOTTO

• 150g of asparagus spears, fine

• 1l vegetable or chicken stock, fresh

• 2 shallots, peeled and finely chopped

• 1 small fennel bulb finely chopped

• Zest and juice of 1 lemon

• 1 Handful of chopped mint

• 1 handful of chopped oregano and dill

• 1 garlic clove, peeled and crushed

• 25g of unsalted butter, diced

• 250g of carnaroli risotto rice

• 250ml of dry white wine

• 50g fresh or frozen peas

• 30g of Parmesan, finely grated

• 1 tbsp of olive oil

•salt

•freshly ground black pepper

• Sprigs of dill for serving

Method

1

To begin, place the vegetable stock in a small pan, bring to the boil then keep warm over a low heat

2

Prepare the asparagus by snapping of the woody ends (add the woody ends to the pan with vegetable stock). Cut an inch off the tips of the spears and finely slice the remaining middle section into discs, setting both aside

3

Make the risotto by adding the olive oil to a wide, heavy-based frying pan over a low heat. Sweat the shallot, fennel and crushed garlic until soft and translucent, this will take around 8–10 minutes. Season lightly with salt and pepper

4

Add the diced butter to the pan along with the rice and stir for a couple of minutes until the rice becomes hot and sticky. Turn up the heat and add the white wine, stirring until the wine has evaporated

5

Remove the woody asparagus ends from the stock with a slotted spoon and discard them. Lower the heat to moderate and start adding the stock to the rice, one ladleful at a time. Stir and allow the rice to absorb the liquid before adding another ladleful. After 10 minutes, add the asparagus tips and sliced middles along with the peas, chopped herbs, lemon zest and juice. Continue adding the stock until the rice is cooked with a slight bite, approximately another 5–8 minutes

6

While the risotto is cooking, prepare the cod, seasoning it with salt and pepper. Heat a large non stick frying pan over a medium heat and add the olive oil. Add the fish to the pan, skin-side down. Turn the heat down and cook for 5 minutes. Add the butter to the pan and turn the fish over, cook for a further 4–6 minutes depending on the thickness of the fish, basting occasionally with butter

7

Finish the risotto by stirring in the Parmesan and seasoning to taste. Divide between four plates or bowls and top with the fish and sprigs of dill . Serve immediately.

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stewed skrei with cannellini beans and chorizo

4 Mar

It’s that time of year agin , from January until late March Skrei! I just love this fish,

Norway has a long and proud seafaring heritage stretching back thousands of years, and its people have rightly earned a reputation for harvesting some of the finest seafood in the world.

But every winter, something remarkable happens off Norway’s northern reaches that gives its fishing communities – and seafood lovers everywhere – particular cause for celebration Driven by instinct, great multitudes of cod return from the depths of the Barents Sea to their original spawning grounds all the way off the coast of northern Norway.

These cod arrive in their prime, groomed to perfection by their epic 1000 km swim through freezing, turbulent waters. This heroic journey gives them incredible flesh that’s unsurpassed in taste and texture, flaking off in sumptuous meaty chunks.

Skrei is thought to be one of Norway’s first exports, with its arrival each year enabling Norwegians to live in northern territories when other food sources were scarce. For this reason it’s known affectionately as the “Norwegian Miracle”. It’s also known as the “Valentine’s Fish”, because it spends its life preparing for its long journey to breeding grounds. But the word ‘Skrei’ actually comes from the old Norse word for wanderer, which is fitting for a migrating fish.What makes Skrei so unique?

• Its beautifully white, light and lean flesh

• Firm flakes, a texture earned during its long swim

• Its delicate, silky smooth flavour

• The clean taste that comes from swimming in the cold, clear waters of Norway.

This stew combines the delicate flavour and robust texture of Norwegian Skrei cod with cannellini beans and chorizo.

INGREDIENTS

For the skrei

• 2 Norwegian Skrei fillets (deboned and skinned)

• 175g cooking chorizo

• 2 small white onions, sliced

• 2 garlic cloves, sliced

• 70g cavolo nero, roughly chopped

• 125g cherry tomatoes, quartered

• 1 sprig thyme

• I lemon zested and juiced

• 1 sprig rosemary chopped

• 200ml fish stock

• 2 tbsp olive oil

For the cannellini beans

• Dried cannellini beans

• 1 carrot, peeled

• ½ shallot

• 1 tsp sea salt

• Salt and pepper

METHOD

 

1. The day before you want to cook this dish, soak the beans in cold water for at least 5 hours. Once doubled in size, drain and rinse.

2. Place in a large pan with the veggies, season and cover with cold water. Bring to the boil, scoop off any foam and reduce heat to a gentle simmer.

3. Cover pan and cook for approximately 1 hour, adding more water if it gets too low. Once tender, strain and discard the cooked carrot and shallot.

4. Slice the chorizo into bitesize morsels. Sear in a frying pan over med-high heat for 3 minutes on each side (no fat needed). Remove chorizo from pan and set aside on kitchen paper.

5. Use the fat left in pan to sear the onions, garlic and cavolo nero. Cook for about 4 minutes until tender.

6. Then add the tomatoes and cook for a further 5 minutes until softened.

7. Finally, add the cooked beans, chorizo, thyme, rosemary,stock, lemon zest and juice together with the Skrei.

8. Reduce heat to a gentle simmer and cook for approximately 8 minutes. Season to taste and discard the sprig of thyme before serving.

 

9. Plate simply with the Skrei placed over a good bed of the stew

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Baked lemon sole and risotto terrine with a cream prosecco sauce.

27 Feb

Baked lemon sole and risotto terrine with a cream prosecco sauce,

Suola al limone e terrina di risotto con salsa di crema di proseccopWhen you want an impressive crowd-pleaser, turn to this creamy risotto, encased in sole fillets and baked with a boozy sauce, just perfect for dinner parties.

Preparation time

30 mins to 1 hour

Cooking time

30 mins to 1 hour

Serves

Serves 6

Ingredients

 

For the stock

• 1 carrot, roughly chopped

• 1 celery stick, trimmed and roughly chopped

• 1 large onion, halved

• handful curly parsly leaves

• Reserved fish bones from the lemon sole fillets

 

For the terrine

 

• olive oil for greasing

• 100g/3½oz unsalted butter

• 1 shallot, finely sliced

• 700g/1lb 9oz carnaroli or arborio risotto rice

• 200g/7oz Parmesan , grated

• ½ tsp white pepper

• 100g/3½oz plain flour

• 1 tsp ground nutmeg

• 300ml/10fl oz single cream

• 700ml/18fl oz Prosecco

• 7 x 100g lemon sole fillets, deboned and skinned, bones reserved

• 1 orange, zest pared and cut into matchsticks

• 1 lemon, zest pared and cut into matchsticks

• salt and freshly ground black pepperh

Method

 

 

1. To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery, onion and parsley along with the reserved fish bones. Season generously with salt and simmer over a medium heat for 30 minutes, or until the volume of liquid has reduced by a third. Keep warm over a low heat.

2. Preheat the oven to 220C/200C Fan/Gas 7.

3. To make the terrine, grease a non-stick 25cm/10 inch terrine form or a cake tin with a drizzle of olive oil.

4. Melt a knob of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes, or until translucent then add 200ml prosecco, cook until absorbed.

5. Add a ladleful of hot stock and continue to cook over a medium heat, stirring until all the stock has been absorbed. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but retains slight bite (approximately 15 minutes). Remove the pan from the heat and add the Parmesan, pepper and a knob of butter. Set aside.

6. In a small saucepan, melt the remaining butter and whisk in the flour to form a roux. Whilst stirring, slowly add the nutmeg, cream, remaining Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat and set aside.

7. Press the sole fillets against the bottom and sides of the prepared cake tin to line it, leaving the fillets overhanging slightly at top. Season well.

8. Spoon the risotto into the mould, pressing it down with the back of a spoon to pack as tightly as possible, then pour over half of the Prosecco gravy. Set aside the rest of the gravy.

9. Transfer the tin to the oven and bake for 15–20 minutes, or until lightly golden-brown and set. Remove from the oven and leave to rest for 30 minutes.

10. To serve, reheat the sauce, turn out the timbale onto a large serving dish. Scatter over the zest strips and serve with the remaining gravy.

 

Just enjoy and party hard🍾

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Mackerel and my mackerel masala 

15 Mar

The mackerel


Mackerel is actually a term which is used for different species of fish that belong to the Scombridae family, including Cero, Atlantic, King and Spanish mackerel. This deep water fish is also known as lacento or maccarello. Mackerel can be found in Pacific, Atlantic and Mediterranean Ocean. Although, they are deep water fish but some of them like Spanish mackerel can be found in near the bays as well. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. This oily fish can be found in different varieties such as Atlantic mackerel (Boston mackerel), Spanish mackerel, King mackerel (kingfish or cavalla), Cero mackerel (cerro or painted mackerel), Pacific mackerel (American, blue or chub mackerel), Pacific Jack mackerel (horse mackerel) and Wahoo (ono).

Mackerel is a slim fish with a cylindrical shape and it has a strong flavor. The slim torpedo-shaped fish is found in deep temperate and tropical waters. These fish are iridescent blue-green above with a silvery underbelly and twenty to thirty near vertical wavy black stripes running across their upper body. It has two widely separated dorsal fins and numerous finlets (small fins) on a dorsal and lateral side of the body. Tail is shaped like fork. The mackerel is known for their oil meat and slim shape. Many of the mackerel’s healthy benefits are derived from its oily meat which contains lots of omega-3 fats.

Mackerel is known as a very healthy fish and regular consumption is very good for overall health. It is famous for the heart health benefits it provides and also, known for making the blood clean and fresh. One should buy mackerel that is firm and bright, gills should be clean and the skin moist with shiny scales. Ideally, this fish should be eaten within couple of days because its skin disintegrates quickly. Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. 
Ingredients

* 4 mackerel (ask your fishmonger to gut and wash them), heads removed.

* drizzle of rapeseed oil, vegetable oil or sunflower oil

* rice to serve (optional)

*

For the masala paste

* 1 tsp cumin seeds

* ½ tsp coriander seeds

* ½ tsp fennel seeds

* 2 tsp garam masala

* 1 roasted red pepper, from a jar

* 2 garlic cloves

* thumb-sized piece of ginger peeled and roughly chopped

* 1 small onionhalved

* 1 tbsp tomato purée

* 2 tbsp desiccated coconut

For the green yogurt

* 250g pot natural yogurt

* small bunch coriander, plus a few leaves to serve

* 2 limes 1 zested, ½ juiced, 1 cut into wedges to serve

* 1 tsp sugar

* 2 spring onions

For the pickled onions

* 1 red onion, thinly sliced

* ½ lime juice

* ½ tsp sugar

Method

* First make the masala paste. Tip the seeds into a dry frying pan, toast for 1-2 mins until aromatic, then tip into the small bowl of a food processor. Add the remaining paste ingredients, season with salt and whizz until everything is finely chopped and well combined. Add a splash of water and combine well.

* Slash each mackerel a few times on each side. Rub the paste all over each fish, making sure you get into the slashes. Cover with cling film and chill for 1 hr, or overnight if you like.

* For the yogurt, combine the ingredients in the small bowl of your food processor, season well and chill until ready to serve. Put the ingredients for the pickled onions in a bowl. Massage the lime juice and sugar into the onion rings for 1-2 mins, then cover and set aside at room temperature to pickle for 30 mins, or overnight if you prefer.

* If serving with rice, make sure you have this on the go. Heat the grill to high. Put the mackerel on a baking tray lined with foil. Drizzle with a little oil and grill for 5-6 mins each side, or until the flesh is cooked through – it should easily slide away from the bones when pushed with a knife.

* To serve, arrange the fish on a platter. If the yogurt has thickened, loosen it with a drizzle of water – it should be like single cream. Drizzle it over the fish, then top with pickled onions, coriander leaves and lime wedges. Serve the rice on the side or however you want with extra green yogurt sauce


For more info contact me at simon.bingham@simons-sauces.com

Mullet with Sliced Potatoes and Black Olives

7 Mar

Mullet with Sliced Potatoes and Black Olivesimage

Mullet Facts
Mullet belongs to the group of ray-finned fish. There are 80 species of mullets that can be found in tropical, subtropical and temperate waters around the world. Most species of mullets inhabit coastal marine waters, but they can be occasionally seen in the estuaries, bays, inlets and rivers (even though fresh water is not essential part of their life cycle). Mullet prefers waters with muddy or sandy bottoms, on a depth of up to 400 feet that offer plenty of food. Mullets are part of human diet for thousands of years. Some species of mullets are endangered due to increased demand for their meat

Recipie

Ingredients:
Serves 4
* 3 medium potatoes, peeled
* 5 tablespoons extra virgin olive oil
* 2 garlic cloves, chopped
* 1 thyme sprig, leaves stripped
* sea salt and freshly ground black pepper
* 30 Aragón or Kalamata black olives, pitted
* 10 chive stalks, chopped
* 4 x 400g red mullet, filleted
* olive oil, for frying

Preparation

1. Preheat the oven to 200°C/400°F/gas 6.
2. Slice the potatoes as thinly as possible (use a mandolin if you have one), then mix with 2 tablespoons of olive oil, the chopped garlic and thyme leaves. Season, then spread the mixture over a greased baking tray. Bake for about 15 minutes, until the potatoes are cooked.
3. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick purée.
4. Season the fillets. Heat some oil in a frying pan until it is medium hot – the oil should be shimmering but not smoking – and fry the mullet for 2 minutes skin-side down, then turn over and fry for another minute. You want a crispy skin.
5. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive purée. Scatter the remaining chives over everything and eat immediatlyimage

For more info mail or call ; simon.bingham@simons-sauces.com  0031(0)642297107

 

 

 

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Roasted skrei (Norwegian cod) with fennel, red onion, black olives and balsamic tomatoe

9 Feb

Roasted sjrei (Norwegian cod) with fennel, red onion, black olives and balsamic tomatoeimage

What is Skrei? image Skrei is seasonal Norwegian cod at its very best. It comes from the world’s largest cod stock that lives in the Barents Sea—the Northeast Arctic cod stock (Gadus morhua). When the cod reaches maturity (at around 5 years old) it spends the winter months migrating to the coast of Norway to spawn. The cod spends most of its life in the nutrient-rich Barents Sea, but when it migrates to the coast, the cod is actually returning to its birthplace. When the cod comes to the coast to spawn, we call it Skrei. Skrei is therefore a Norwegian cod in the prime of its life.
Skrei is a Norwegian delicacy. Every winter for thousands of years, the Skrei has returned to its birthplace to spawn. This great phenomenon takes place only in Norway.
My recipe uses this delicious fish in a Mediterranean style dish, fennel, tomatoes,olives and balsamic vinegar, a one pan dish that looks fabulous placed on the middle of your dining table for everyone to tuck in too.

INGREDIENTSimage
1 large fennel bulb, trimmed and thinly sliced, fennel fronds reserved
1 large red onion, sliced
1-2 small red chillies, thinly sliced (optional)
2 tbsp olive oil
Juice of 1 lemon and zest
200g cherry tomatoes, halved
Handful sliced black olives
3 tbsp balsamic vinegarimage4 thick cod fillets skrei
1 heaped tbsp capers, drained and rinsed

METHOD
1. Preheat the oven to 200°C/fan180°C/gas 6. Scatter the fennel, olives, onion and chilli in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.

2. Scatter over the cherry tomatoes , lemon zest and roast for a further 5 minutes, then drizzle with the balsamic vinegar. Place the cod fillets on top, drizzle with the remaining oil, season and roast for 10-12minutes until the cod is just cooked through.

3. Garnish with capers and fennel fronds serve with hot crusty bread to mop up all the juices.image

For more info call or mail @ 0031(0)642297107 Simon.bingham@simons-sauces.comimage

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My fish pie

9 Dec

Fish pie image
Fish pie is a traditional british dish. The pie is usually made with white, often smoked, fish (for example cod, haddockor halibut) in a white sauce or cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients.
It is oven baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).
In place of a pastry casing enclosing the pie, a topping of mashed potatoes sometimes topped with cheese is used to enclose the contents during baking.
The dish is sometimes referred to as “fisherman’s pie” because the topping is similar to that of shepherd’s pie, in that it uses mashed potatoes

Ingredients
* 1.5 kg floury potatoes
* 4 large free-range eggs , optional
* 50 g unsalted butter
* 50 g plain flour
* 2 fresh bay leaves
* 350 ml quality fish stock
* 350 ml semi-skimmed milk , plus an extra splash
* 1 heaped teaspoon English mustard
* 50 g Cheddar cheese
* ½ a lemon
* a few sprigs of fresh flat-leaf parsley , optional
* freshly ground black pepperimage* 300 g skinless, boneless white fish , such as coley, whiting, haddock, cod, from sustainable sources
* 200 g skinless boneless salmon from sustainable sources
* 200 g skinless, boneless undyed smoked haddock, from sustainable sources
* 200 g baby spinach
* extra virgin olive oil
* 1 whole nutmeg , for grating

Method
Preheat the oven to 200°C/400ºF/gas 6. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).Meanwhile, make the sauce. Melt the in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.

Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden. Delicious served with lots of green peas.image
For more information mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

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Squid in black bean sauce

29 Nov

Squid in black bean sauceimage

You could use shop bought black bean sauce but homemade tastes better and so simple to make! Serve with fluffy white rice or your favourite noodles.

Ingredients
image
* 450g/1lb squid, cleaned, cut and scored

* 1 tbsp shaoxing rice wine or dry sherry

* 1 tbsp light soy sauce

* 2 tsp sesame oil

* 1 tsp cornflour

* 2 tbsp vegetable oil

* 1½ tbsp black beans, rinsed and coarsely chopped

* 2 garlic cloves

* 2 spring onions, chopped
* Thumb size piece ginger grated
* Onion quartered and flaked 

* 2 shallots, finely chopped
* 2 green peppers 
chopped
* 1 tbsp light soy sauce

* 1 tsp sugar

* 1 tbsp chicken stock

* 1 tbsp sesame oil

* 2 spring onions, sliced into thin strips

* 1 red chilli, sliced into thin strips

Preparation method
* Put the squid in a bowl and mix them well with the shaoxing rice wine (or dry sherry), soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. 


* Heat a wok or large frying pan until it is very hot. Add half of the vegetable oil and when it is very hot and slightly smoking, lift the squid out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer the squid to a bowl and remove the pan from the heat.


* Wipe the wok or pan clean, reheat it and add the remaining oil. Quickly add the black beans, garlic, spring onions, green pepper, the flaked onion, ginger and shallots. A few seconds later add the light soy sauce, sugar, chicken stock and sesame oil. Bring the mixture to a boil and then return the squid to the work or pan. Stir fry the entire mixture for another five minutes.

image
* To serve, place the squid with black bean sauce onto a serving plate and garnish with the strips of spring onion and red chilli.image
For more info mail or call me; Simon.bingham@simons-sauces.com 0031(0)642297107

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Shrimp burger with chilli mayonnaise

3 Nov

Shrimp burger with chilli mayonnaiseimage
This is the ultimate burger for seafood lovers. Easy to prepare and make in advance , the patties cook equally well in a pan or on a bbq, I’ve served mine with roasted sweet potato wedges and my delicious red cabbage slawimage
Ingredients
Serves 4

500g raw king prawns (frozen is fine, just make sure they are fully defrosted before you start)
4 spring onions, thinly sliced
10-15g flat leaf parsley, leaves and stalks finely chopped
Handful rocket leaves
2 tbsp Worcestershire sauce
Splash of tobacco
1/4 tsp cayenne pepper
squeeze of lemon juice
1-2 tbsp extra virgin olive oil, for frying
4 burger buns or ciabatta rolls toasted

Chilli mayonnaise

1 red pepper
1 red chilli
Small handful flat leaf parsley finely chopped
Small handful mint finely chopped
1 pickled gherkin finely chopped
1 tbsp capers roughly chopped
200ml mayonnaise
1 lemon, zest of all and juice of half

Method

1. Start by making the chilli mayonnaise , preheat the grill to high. Put the pepper and chilli on a roasting tray and grill turning regularly, until blackened all over, place in a bowl, cover with cling film and leave to cool.
2. Once cooled remove and discard skin and seeds, finely chop chilli and pepper then mix into the mayonnaise now add the rest of the ingredients. Season and chill until needed.
3. Pat the prawns dry on kitchen paper and place 1/3 into a food processor with the spring onions, blitz until smooth, roughly chop by hand the remaining prawns.
4. In a mixing bowl add all of the prawns , parsley, Worcestershire and tobacco sauces, cayenne and lemon juice , combine all together, season with salt and pepper
5. Divide And shape the mix into 4 patties, brush each burger with a little olive oil and fry over a medium-high heat in a non stick pan ( or on a bbq ) for 4 to 6 mins on each side, until golden and cooked throughimage
6. Serve in a toasted bun with the chilli mayonnaise and rocket leaves , I also like to have it with homemade slaw and roasted potato wedges.imageimage
For more info mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

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