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Masala Sardines on toast
3 large plum tomatoes chopped roughly 2 cloves garlic; chopped roughly 1 Red onion sliced 2 teaspoons mustard oil 2 teaspoons tomato paste 4 Curry Leaves/coriander leaves 1 Tbsp Garam masala powder 2 Tbsp Poppy seeds 1 Large Baguette sliced 10 Sardine Filets 1 Lemon Salt Pepper
Heat the mustard oil in a medium sauté pan and add the poppy seeds and cook until brown. Add the garlic and red onion and cook, stirring frequently until the onion is translucent. Add the garam masala powder, and mix well. Add the tomatoes, the tomato paste, curry leaves/coriander leaves and cook 10 to 15 minutes, stirring frequently, until all of the moisture from the tomatoes has evaporated. Slice the Baguette and char grill on one side, with a drizzle of mustard oil. Place a spoonful of tomato chutney and a filet of sardine on the other side (not grilled) of the baguette, and bake in a pre heated oven for 5 minutes. Serve the Sardine on toast hot, garnished with curry leaf and a slice of lemon.
…………………………………….. Fish Amritsari (Chickpea Battered fish with spiced tomato ketchup)
1 kg Fish(Cod/Hake/Pollock) cut into one inch dices 3 Tbsps ginger paste 3 Tbsps garlic paste
1 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp carom seeds (Ajwain) 1 tsp chilli powder Salt 500g Chickpea Flour 250ml Sparkling water Vegetable Oil for frying Tomato Ketchup Tamarind paste 2 Limes Chaat Masala For the Batter: In a mixing bowl whisk in the spices, with the chickpea flour. Slowly add in some sparkling water to form a thick paste. Gently dip the fish into this paste, making sure to coat each piece well and allow to marinate for 1 hour. Warm some tomato ketchup and dissolve the tamarind paste in it. Deep fry the marinated fish in batches and drain off the excess oil. Serve hot, sprinkled with chat masala ,tangy tomato ketchup dip, and lime wedges.
…………………………. Cornish Hake Curry Puff with saffron aioli
8 fillet of Hake weighing 150g each 8 slices of Parma ham 1 Kg puff pastry dough 2 Eggs 1 tsp curry powder 20g Kalonji seeds 25g Shitake mushrooms 1 g Saffron 100ml mayonnaise 1 Bulb garlic 1 Punnet Cherry Tomatoes 100g Plain flour Slice the Shitake mushrooms thinly and keep aside. To make the aioli, mince the garlic finely and mix it in with mayonnaise and saffron stands. Roll out the puff pastry, and cut into eight individual circles, using a side plate. Wrap a slice of Parma ham, around the Hake, and top with sliced shitake mushroom. Place each Hake parcel in the middle of the dough circle, and wrap around in a semi circle. Crimp the puff, like a pasty and coat them with a
lick of egg wash. Sprinkle each Hake puff with some curry powder and kalonji seeds. Bake the puffs, in a pre heated oven for 20 minutes. Serve the curry puffs, hot, with generous helping of saffron aioli and oven roasted cherry tomatoes.
………………………….. Coronation Cornish Crab
2 Ripe Mango 1 Avocado White and Brown crab meat 2 TbspCurry powder 250ml Mayonnaise 1 small lemon Salt ½ tsp Cayenne pepper ½ Bunch Coriander leaves 1 Pomegranate seeds 1 Freisse Lettuce head for garnish Cut the mangoes/Avocadoes in half and remove the stones. Mix the white and brown crab meat with curry powder, chopped coriander leaves, mayonnaise, juice of lemon and seasoning. Neatly arrange the crab on top of the fruits and serve garnished with some pomegranate seeds and Freisse lettuce. ,…………………………………….
Spiced Salmon mousse on Naan bread
250g salmon fillet, boned, skinned 250g smoked salmon ½ Bunch Coriander leaves 125ml Crème Fraiche 1 Tbsp Creamed Horseradish 1/2 tsp Cumin powder 250ml Milk 2 Tbsp Olive oil Naan Bread sliced
Poach half of the fresh salmon, in milk infused with coriander stalks. Roast the rest of the fresh salmon with Olive oil. Drain the cooked salmon and flake in a mixing bowl. Flake the smoked salmon into the bowl combine with crème Fraiche freshly chopped coriander leaves cumin powder and creamed horseradish. Serve chilled as a sandwich filling, or set in ramekins as a mousse, garnished with lemon and slices of Naan bread.
……………………………….. Cornish Dab/Megrim sole piri piri
4 fresh birds eye chilli 2 Limes Juiced 10tbs Mustard Oil/coconut Oil 1 Tbsp cayenne pepper 1 Bulb of Garlic 2 Tbsp sweet paprika 2 tsp salt 2 Tbsp dried oregano 25ml Synthetic vinegar Place of the above ingredients in a blender and make a smooth paste. 1 Bunch Coriander leaves 1 Bunch Spring Onions Marinate the fish (dab/sole) with the piri piri paste and top with chopped spring onions and coriander leaves. Lay the fish on baking trays, and bake in a pre heated oven for 15-20 minutes. Serve hot, with a light side salad of tomato and red onions, or boiled rice and plenty of lemon wedges. Bloody ansome!
………………………….. Indian inspired fish pie
Ingredients For the fish
2 fillets (about 600g) Firm white fish/trout /salmon trimmings 200g smoked Haddock 750ml whole milk 2 Spring Onions roughly chopped 1 celery stalk, roughly chopped ¼ Fennel bulb chopped 1 bay leaf A few peppercorns
For the pie
75g unsalted butter 75g plain flour
1 tablespoon vegetable oil 1 large onion, finely chopped 1 tablespoon curry paste 1 tablespoon chopped coriander 1 Tbsp Clotted cream A little beaten egg for glazing Sea salt and freshly ground black pepper
Put the fish fillets in a pan and add the milk, vegetables, bay leaf and peppercorns. Place over a low heat. As soon as the milk comes to a simmer, switch off the heat and cover the pan. The fish will carry on cooking in the hot milk. After about 5 minutes, it should be just cooked through; if not, leave it in the hot milk for a little longer, then drain in a sieve placed over a bowl, reserving the milk. Discard the vegetables, bay leaf and peppercorns. Now make a béchamel sauce: melt the butter in a saucepan, add the fl our and stir well to make a roux. Cook gently for a couple of minutes, stirring every few seconds, then gently whisk in a third of the fishy milk. Add another third of the milk, whisking all the time, and then the final third, so that you end up with a smooth, creamy sauce. Season with salt and pepper, turn the heat down low and cook very gently for 2 minutes. Peel the skin off the fi sh, check for any bones and gently break the flesh into chunks. Heat the oil in a saucepan, add the onion and cook gently for about minutes, until translucent and soft. Stir in the curry powder or paste and cook for another 5 minutes or so. Add the curryflavoured onion to the béchamel, then stir in the flaked fish, the prawns, if using, and the coriander. Taste the sauce and add more salt, pepper or curry powder/paste if you think it needs it.
Roll out the pastry on a lightly floured work surface and cut it to fit the top of the dish. Put the filling into the dish. Dampen the rim of the dish, lift the pastry over the filling and press down the pastry edges to seal. Brush with a little beaten egg and place in an oven preheated to 200°C/Gas Mark 6. Bake for about 30 minutes, until the pastry is golden and puffed and the fi shy sauce is bubbling underneath.
………………………….. Goan Mussels curry
4 Kg Mussels 1 Bulb Galic 10g Ginger 5 Bay Leaves 1 Pod Cardomom
½ stick Cinnamon 10tsp Cumin seeds 10tsp Fenugreek seeds 10tsp Fennel seeds 25g Ghee 4 Cans Coconut Milk 6 Whole red chilli 8 Plum tomatoes quartered 4 Red onions finely sliced
Melt the ghee in a vessel. Add the spices and stir over a low flame for 5 seconds. Add the ginger, garlic and onion and cook for a few minutes. Add the tomatoes and cook until the tomatoes have broken down. Toss in the mussels and coconut milk. Allow it to simmer for 8 minutes until the mussels are cooked. Serve hot with lots of lime and boiled rice.
…………………… Ready steady Scallops (15 different ways) Ingredients: Chorizo sausage/Black Pudding/Fennel/Frozen peas, Red Onion, spring Onion, bacon, tomatoes, salad leaves, Walnuts,cauliflower,mushy peas, sliced pancetta
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