h4. To prepare fish:
# Place fillets on chopping board skin side up and using a pallet knife spread the langoustine mousse over the fillet.
# Roll fillets up into a wheel shape and leave on a grease proof tray.
# Take the razor clam and blanch for 1 minute in boiling water, when cool take clam out and cut into 5 pieces on the diagonal, leave the shell to one side for later.
# To make bouillabaisse:
# Place the pan on a medium heat and when hot add vegetables and garlic. Cook till soft.
# Add tomatoes, parsley, thyme, puree, fish bones, the stock and the water and bring to a simmer.
# When boiled remove impurities with ladle from the top and then leave to cook for 60 minutes.
# When it has boiled strain through a fine sieve and bring to the boil for 15 minutes adding Pernod, salt and pepper. Leave to cool.
h4. To cook fish:
# Grill for 2-3 minutes on high or until cooked, finishing with a twist of lemon.
h4. To serve:
# Take 50ml of bouillabaisse and reduce on the stove adding cut up clams and chives at the last minute.
# Place 3 lemon sole fillets on plate with razor clam, pour sauce over the clam and over the lemon sole, garnish with chopped chives.
# Preheat the oven to Gas Mark 4, 180°C, 350°F.
# Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray.
# Add the bacon rashers, tomatoes and fennel. (Remembering that when the tarte is turned upside down the bottom will become the top!) Finish off with chopped rosemary and sprigs and drizzle with oil.
# Place in the oven for about 8-10 minutes, remove and turn the oven temperature up to Gas Mark 6, 200°C, 400°F.
# Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture.
# Bake in the oven for about 15-20 minutes until the pastry is well risen and golden.
# Remove and allow to stand for 1-2 minutes and then carefully turn out onto a serving plate.
# Serve hot or cold in wedges
Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and cut into 2cm cubes. Soak the dried tamarind in 200ml of boiling water for 10 minutes, then pulp with your fingers and sieve into a small bowl. Crush the ginger using a pestle and mortar (or a blender) to make a fine pulp.
Heat the oil in a large pan for a minute over a medium heat and add the dried red chillies, cumin seeds and mustard seeds. When the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida, tomatoes and jaggery. Stir over a low heat for a minute or so, until the jaggery has dissolved.
Increase the heat to high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt, half the fresh coriander and 400ml boiling water. Cover and cook for 10 minutes to bring the spices together and intensify the flavours.
Add the garam masala and stir well – this is a strong flavour and needs to be thoroughly mixed in before you add the dish's main ingredient. Stir in the potatoes gently to avoid breaking them up, then remove the pan from the ehat, sprinkle with the remaining chopped coriander and leave to rest, covered, for at least 10 minutes to allow the flavours to infuse.
Reheat over a medium heat and serve with puri (unleavened, deep fried indian bread) and kakadhi raitu (a cool cucumber and yoghurt dip).
Can be served either as a side dish with meat or fish or as a stand-alone dish with a salad or veg.
- Chop the potatoes into a small dice and part boil (10 mins)
- Boil the beetroot until soft, cool and peel off the skin. Cut into similar size dice as the potatoes
- Meanwhile fry the onions & ginger until soft. Lower the heat
- Add the spices and simmer to release the flavours and natural oils.
- Add the tomatoes and potatoes then the beetroot and fry for a further 2-3 minutes or until excess liquid has evaporated
- Serve with a good helping of crème fraiche, orange zest and freshly chopped coriander
Preheat the oven to 170 C / Fan 150 / Gas Mark 3
Begin by removing the skins from the tomatoes: place them in a heat proof bowl, cover with boiling water and leave for a couple of minutes until the skins have split. Carefully drain away the hot water and when cool enough to handle, peel off the skins. Cut the tomatoes into quarters and remove and discard the seeds. Roughly chop the remaining tomato flesh.
Using a deep frying pan or wok on a hot hob, heat 1tbsp of the Yorkshire Rapeseed Oil with Chilli & Spice and fry the chopped bacon until crispy. Remove the bacon from the pan and put into an ovenproof casserole dish which has a lid.
Put half of the chorizo slices (leave the other half to one side) into the frying pan and cook until the fat has been released and the chorizo is crispy. Remove from the pan and add to the bacon in the casserole.
Coat the pheasant joints in the flour and cook in the frying pan to brown and seal the meat. Remove and add to the casserole with the bacon and chorizo.
Fry the onions and garlic in the same frying pan until just beginning to brown. Then add the chopped tomatoes, dry white wine, beef stock, tomato puree, bay leaves and paprika. Stir well over the heat to mix everything together. When the mixture starts to bubble, pour it into the casserole over the meat. Cover with a tight fitting lid and cook in the oven for 30 minutes.
Meanwhile, heat the remaining 1tbsp Yorkshire Rapeseed Oil with Chilli & Spice in a frying pan and fry the remaining chorizo until crispy. Remove the chorizo from the pan and drain it on kitchen paper, ready to use as a garnish.
Season the casserole with salt and pepper to taste and serve the pheasant (a leg and a breast joint per person) with the chorizo and bacon sauce and a crispy chorizo garnish.
*Try this... Chicken with Chorizo and Bacon - chicken joints may be used instead of the pheasant, in which case the cooking time in the oven may need to be extended a little.*