HAKE WITH COCONUT CURRY

This recipe is really about me, as a chef saying a huge thanks to all of our Hake fishermen particularly for me, my amazing “Hake man” friend Skipper Mr Alan Dwan and the crew of the Fv Ajax, social media can be a most amazing place, amazing because you get to connect with, and if you’re really lucky, even meet amazing people, I’ve been extremely lucky over the past few years to have had a great pleasure of following Alan’s trials and tribulations of the life of a fishermen, and I have to say there’s been many many a time when I’ve used the phrase “WTF!” In response to some of the weather conditions Alan and his crew have found themselves in! As of the time of me typing this, I’ve not had the honour of catching up with Alan, YET! But we will, he can supply the Hake, I’ll cook, we’ll have a beer (or two) and we can chat Fish all night long,

To me, Alan is a legend, so it’s with this recipe I salute you Big man, stay safe and big love

Shopping list

4 Hake steaks cut on the bone, approximately 175g each

2 tablespoons of plain flour

A good splash of rapeseed oil

2 medium onions peeled and finely chopped

4 green chilli finely chopped

A piece of fresh ginger finely grated (no need to peel, life’s too short)

4 cloves of garlic crushed

1 teaspoon of ground turmeric

2 teaspoon of good quality curry paste

1 tin of coconut milk

A handful of fresh coriander

A handful of fresh mint

A good squeeze of lime juice

Method

1. Season each Hake fillet well and dust with the flour

2. Heat a pan and add a splash of rapeseed oil, fry the Hake on each side for 1 minute, remove from the pan and set aside

3. Heat a little more oil in the pan and cook the onion and chilli without colour for 5 minutes

4. Now add the garlic, ginger, curry paste and turmeric and cook for another 2 minutes

5. Next stir in the coconut milk and the chopped herbs and simmer for 10 minutes until you have a lovely reduced sauce

6. Return the Hake to the sauce and cook for 5 minutes until the Hake flakes easily

7. Add a good squeeze of lime juice and garnish with more chopped coriander and mint

Serve immediately with some steamed rice

Happy cooking

Jon

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TURBOT EN PAPILLOTE (Fish cooked in a pouch)

I love this way of cooking and serving fish, you can have the pouches made up ready for service, pop it in the oven, 12 minutes! And serve, letting the customers open the bag of goodies, and the beautiful aroma and perfectly cooked fish, looks rather flashy but so simple, it’s a chefs dream on a busy nights service, but equally it’s a cracking way of cooking for a dinner party at home, virtually stress free, and simple to prepare

This recipe will serve 4 people

Shopping list

4 tranche of turbot approximately 170g each (tranche is a cut on the bone, ask your fishmonger)

1kg of fresh live clams or mussels (or a combination of both)

A splash of rapeseed oil

2 banana shallot peeled and finely chopped

4 garlic clove peeled and finely chopped

A 250g block of butter cut into small cubes

A good handful of fresh chervil, dill, or tarragon

150ml of dry white wine

Squeeze of fresh lemon

To serve (optional)

New potatoes

Green beans

Method

1. Heat your oven to 210c

2. Cut 4 square pieces of large nonstick baking parchment

3. Lightly oil each sheet

4. Put a turbot tranche in the centre of each piece

5. Now carefully scatter over the butter, shallots, garlic and season well with salt and pepper

6. Carefully fold up the paper leaving a small gap in the top

7. Gently pour in the wine and squeeze of lemon into each and then seal really tightly

8. Place on a baking tray and cook in the oven for 8 minutes

9. Remove the tray from the oven and open up the paper slightly, scatter over the clams and mussels evenly over each piece of fish, seal up again tightly and return to the oven for 4 minutes

10. Remove from the oven and place onto warm plates

11. Serve immediately with some fresh chopped herbs and another squeeze of lemon, new potatoes and green beans would be great

This really is a fantastic way of cooking and keeping the fish beautifully moist

Happy cooking

Jon

PORK TENDERLOIN WITH FETA AND CALIFORNIA PRUNES

I know it sounds weird, but the saltiness of the feta cheese and the sweetness from the California prunes works really well with the pork, this recipe is a really nice tasty supper dish

The recipe will serve 4 people

Shopping list

500g of Pork tenderloin (fillet)

125g of feta cheese

125g of California prunes

6 sage leaves finely chopped

Handful of fresh chopped parsley

4 rashers of Smoked bacon

50g butter

1 medium size onion peeled and finely chopped

200ml of white wine

200ml of chicken stock

200ml of Creme fraiche

Method

1. Trim the pork of any sinew, and cut into 4 equal pieces

2. Batten out the pork between cling wrap

3. Mix together the feta cheese, sage, parsley and prunes

4. Spread the mixture evenly between the pieces of pork

5. Roll the pork up carefully and wrap in a piece of bacon

6. Melt the butter in a pan and fry the onion for 5 minutes

7. Now add the pork and colour all over until golden

8. Add in the wine and the stock, bring gently to the simmer and add the Creme fraiche

9. Cover the pan and cook for 10 minutes

10. Remove the pork from the sauce

11. Reduce the sauce by half, adjust the seasoning

12. Slice the pork into 3, and arrange in warm bowls, top with the sauce

13. Serve immediately with some steamed rice, or buttered greens

A cracking supper dish this, nice simple and tasty

Happy cooking

Jon

NAVARIN OF LAMB AND SPRING VEGETABLES

I’ve got my optimistic head on, I’m convincing myself that spring is almost here and that the fantastic Cumbrian spring lamb and local vegetables are arriving in the kitchen

There are many cuts of lamb used for this dish, this recipe is by no means traditional, so don’t be sending me ” Oi ya don’t do it like that!” messages, all of you perfectionists out there, this is just the way I do it

This recipe will serve 6 people

Shopping list

1kg of diced shoulder of lamb

Splash of rapeseed oil

2 medium onions peeled and roughly chopped

2 carrots peeled and roughly chopped

2 sticks of celery roughly chopped

4 cloves of garlic crushed

2 tablespoons of plain flour

2 tablespoons of tomato purée

200ml of dry white wine

1 ltr of chicken stock

A good handful of fresh thyme

4 bay leaves

150g of baby carrot

150g of baby turnip

150g of French beans

200g of new potatoes

50g of butter

200g of fresh asparagus

Method

1. Heat a large casserole dish and brown the lamb in batches, remove with a slotted spoon and set aside

2. Now add the onion, carrot, and celery and cook until golden brown

3. Now add the garlic, purée and flour and cook for 2 minutes

4. Add the wine and boil

5. Now add the browned lamb, stock and herbs

6. Cover with a lid and cook in the oven on 140c for 1 hour

7. Remove from the oven and carefully lift out the lamb and set aside

8. Now blend the vegetables and sauce together

9. Add the lamb back to the puréed vegetable mixture and check seasoning

10. Put the baby carrots, turnips and potatoes in a pan with a pinch of sugar, , butter and 350ml of water, bring to the boil and cook for 10-15 minutes until the water has gone and the vegetables are glazed

11. Bring another pan of salted water to the boil and cook the beans for 1 minute and then add the asparagus and cook for 1 minute more

12. Drain carefully and add the glazed vegetables and the asparagus and beans to the lamb

Serve immediately with some fresh chopped tarragon and a drizzle of olive oil

I don’t think this dish needs anything else, well! Maybe a glass of chilled wine

Happy cooking

Jon

HOT AND SOUR PORK BROTH

This recipe is absolutely wonderful, full of fresh ingredients, spicy, hot, sour………. right up my street, and, it’s an absolute doddle to make, use up any leftover cooked pork belly you might have, trimming off any excess fat, or, shred cooked pork shoulder into it, great way of using up bits and pieces

This recipe will serve 4 people

Shopping list

A good handful of fresh shiitake, oyster and enoki mushrooms

100g go thin glass noodles soaked in boiling water

200g of Pork ( or 200g of Pork mince)

4 spring onions sliced into thin rings

A good handful of fresh chopped coriander

For the broth

1500ml of good quality chicken stock

A pinch of salt

2 red hot chilli sliced in half lengthwise

A pinch of brown sugar (palm sugar if you have it)

2 finely chopped lemon grass stalks

4 lime leaves

A good splash of fish sauce

Method

1. First make the broth, bring the stock to a simmer and add all of the broth ingredients and cook for 5 minutes

2. Now add the mushrooms, pork and the noodles and cook for 5 more minutes

3. Serve immediately into warm bowls and top with the coriander and spring onions

Now again, you can add whatever takes your fancy really, if you don’t want Pork, try prawns, scallops, fish pieces, strips of beef…………

Happy cooking

Jon

VEGETABLE AND NOODLE BROTH

This recipe is in two parts, firstly we make the soup/broth base which you can add any numerous other flavoured ingredients into, fish, chicken, meat, vegetables etc etc

And secondly, in this case we’re going to add vegetables, noodles and tofu, to make a tasty broth

This recipe will serve 4 people

Shopping list

Firstly for the broth

1500ml of dashi stock (available in supermarkets now)

4 tablespoons of miso paste

100ml of coconut milk

A good splash of mirin (again available in your supermarket)

A piece of fresh ginger finely grated ( don’t bother to peel it life’s too short to peel ginger)

1 teaspoon of tamarind paste

2 cloves of garlic crushed

2 hot red chilli finely chopped ( don’t forget to wash your hands!)

4 lime leaves

Method for the broth

1. First bring the stock to a simmer

2. Mix the miso paste with a little stock and stir back into the simmering stock

3. Put all of the remaining ingredients into a food processor and blitz together

4. Pour the blended mixture into the stock and simmer for 5 minutes

5. Your stock is now ready to use

Now for the vegetable and noodle broth

Shopping list

A handful of green beans topped and tailed

A carrot peeled and cut into thin batons

A handful of fresh spinach

A handful of fresh bean sprouts

A handful of mangetout or sugar snap peas

A red pepper de seeded and cut into batons

A handful of fresh shiitake mushrooms

200g of tofu (optional)

50g of thin glass noodles soaked in boiling water

Method for your broth

1. Bring the stock back to the simmer

2. Add all the chopped vegetables, except for the spinach and bean sprouts, and simmer for 4 minutes

3. Add the spinach and bean sprouts and cook for 30 seconds

4. Divide the noodles and cubed tofu between 4 warm bowls

5. Now carefully ladle over the vegetable broth and serve immediately

As I’ve said, if you’re feeling adventurous, add some prawns, scallops, chicken, strips of fillet steak to your broth, making a really filling tasty dish

Happy cooking

Jon