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Telegraph
14 hours ago
- General
- Telegraph
Mash 'n' pea fish pie
Fish pie wouldn't be the same without peas. In this version, shared with me by my friend Lorna, the peas are added to the topping rather than mixed through the sauce. Lorna runs an online Duke of Edinburgh cookery school, which is all about building confidence in young people. Before that, she was the queen of canapés, cooking for the stars and writing countless articles and books. There's nothing she doesn't know about cooking, so I practically bit her hand off when she said she had a great fish pie recipe to share. Overview Prep time 25 mins Cook time 35 mins Serves 2 Ingredients 2 Maris Piper potatoes (around 400g), peeled and cut into 3cm cubes 40g butter 20g plain flour 300ml whole milk 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes, or use a fish pie mix 1 slice white bread 1½ tbsp olive oil 150g frozen peas or petits pois Method Step Put 2 Maris Piper potatoes, peeled and cut into 3cm cubes, in a saucepan of salted water. Bring to the boil, then simmer for 10 minutes or until cooked through. Step While the potatoes are cooking, make the sauce. Melt 20g butter in a small saucepan over a low heat. Step Remove the pan from the heat and stir in 20g plain flour, mixing well. Step Gradually add 300ml whole milk, stirring continuously. If there are any lumps, vigorously beat them out with a wooden spoon or whisk. Step Put the saucepan back over a medium-low heat, bring to a simmer then cook for 1 minute while stirring. The sauce should lightly coat the back of a spoon. Season well with salt and freshly ground black pepper. Step Remove the saucepan from the heat and gently stir in 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes. Step Make the crumbs by tearing 1 slice white bread, including the crust, into very small pieces. Put them in a small mixing bowl with 1½ tbsp olive oil, season well and stir well with a fork to coat in the oil. Step Preheat the oven to 220C/200C fan/gas mark 7. Step Once the potatoes are cooked, add 150g frozen peas and cook for 2 minutes. Step Drain the potatoes and peas, then return them to the pan. Add the remaining 20g butter and mash well – you should end up with smooth potato, but you'll only be able to crush the peas, so the mixture will be a combination of rough and smooth. Season well with plenty of salt and pepper. Step Spoon the fish and sauce into an ovenproof dish and top with the potato-pea mash, spreading the mixture to the edges of the dish with a fork. Scatter over the crumbs. Step Put the dish on a baking tray and place on the middle shelf of the oven. Bake in the hot oven for 20 minutes, or until the fish is cooked through and the crumbs are crisp and golden. Serve on warmed plates.
Times
a day ago
- General
- Times
Braised lamb by Sotto in Edinburgh recipe
T his is a recipe we've been doing to showcase some brilliant late springtime Scottish produce made using classic Italian techniques. This is a great dish for a dinner party as you can prepare it in advance, and sauté the veg fresh at the end to give the dish a nice lift. • Sotto, Edinburgh restaurant review Serves 4 • 800g lamb shoulder • 90ml extra-virgin olive oil • 2 small white onions • 2 carrots• 3 stalks of celery• 2 cloves of garlic• 3 generous glasses of red wine• 250ml beef stock • 4 sprigs of fresh rosemary • 4 sprigs of fresh thyme• 100g broad beans• 100g peas• 2 artichokes • 1 small red chilli, deseeded • Handful of fresh mint, chopped 1. Generously season the lamb with salt and black pepper. Heat a deep saucepan over a high heat then brown the lamb all over for 10 min. Remove the lamb and set aside. 2. Add 2 tbsp olive oil to the same pan and sauté the onions until soft but not brown. Next, add the carrots, celery, one garlic clove and lightly brown. Return the lamb to the pan. Pour over the wine and beef stock and bring to the boil. 3. Season with salt, pepper, the rosemary and thyme. Turn down to simmer, then cook over lowest heat for about 1½ to 2 hours or until the lamb is tender. 4. Blanch the broad beans and peas in boiling water for 30 seconds. Prepare the artichokes by removing all the hard leaves and with a small spoon remove the choke (the fuzzy, inedible centre). Discard these and slice the rest. 5. In a pan, heat the remaining oil. Add the other garlic clove and fresh chilli. Add the sliced artichokes, broad beans and peas and let them cook for 4-5 min, adding the chopped mint right at the end. Serve alongside the lamb and its jus. Francesco Ascrizzi is the head chef at Sotto Enoteca & Trattoria in Stockbridge,
Telegraph
3 days ago
- General
- Telegraph
One-pan steak with mushrooms, peas and greens
Steak can feel like quite the luxury, so I love it when it's on special offer and I can make a relaxed dinner that still feels special. While I'm not against the steak-and-chips combo, the colour of the peas here along with the other green veg helps to lift the crème fraîche and mustard – with the natural juices, they make a sauce with minimal effort. Overview Prep time 10 mins Cook time 35 mins Serves 2 Ingredients 400g steak (sirloin, ribeye, hanger or skirt all work well) 2 tbsp olive oil 500g chestnut mushrooms, sliced 1 onion, sliced 250g cavolo nero, spring greens or kale, shredded 250g frozen peas 1 tbsp Dijon mustard 200-300ml crème fraîche Handful of chopped parsley, to garnish (optional) Method Step Rub the 400g steak all over with ½ tbsp of the oil and then season with salt and freshly ground black pepper. Set aside. Step Dry fry the 500g sliced mushrooms in a large frying pan until they've released their liquid and it has evaporated. Step Drizzle in 1 tbsp of the oil and continue to fry the mushrooms until browned a little. Step Remove the mushrooms from the pan, leaving behind as much of the oil as possible. Step Fry the steak in the pan, cooking it for 2-3 minutes on each side, depending on how well cooked you like it. Remove the steak from the pan and leave to rest. Step Add the remaining ½ tbsp oil to the pan, then stir in the sliced onion and fry for 6-8 minutes or until beginning to brown. Step Stir 250g greens into the pan along with the mushrooms and 75ml water. Fry for 3-4 minutes or until the greens have started to wilt. Step Slice the steak into strips and add to the pan, along with any liquid released.
Telegraph
4 days ago
- Health
- Telegraph
Chicken bone broth
Bone broth is relatively easy and incredibly cheap to make yourself, without having to resort to expensive health-food shop varieties. Ingredients Leftover bones and skin of 2 chickens – freeze them until you have enough 3 large onions 1 leek (optional) 4 carrots 2 sticks of celery 4 cloves of garlic Bunch of parsley Bunch of thyme 3 bay leaves Chunk of ginger (optional) Sea salt 1-2 tbsp peppercorns Method Step Gather your ingredients then roughly chop your vegetables (no need to peel the carrots). Leaving the skin on, smash 4 cloves of garlic once with your fist on the flat side of a knife. Add all this – together with the ginger, if using – into a deep pot along with the chicken bones and skin (can be from frozen), herbs and 1-2 tbsp peppercorns. Step Cover with approximately two litres of water (or enough for the ingredients to be fully submerged), add a generous pinch of sea salt and bring to the boil over a medium heat. Reduce to a simmer and partly cover. Step Simmer for three to four hours and use a spoon to skim off any foam. Keep an eye on it and top up with water if needed so it doesn't catch on the bottom of the pan. Aim to have the bones covered at all times. Step Place a colander in a large heatproof bowl and tip in the stock to remove the bones and chunks of vegetable. Allow the liquid to drain through the colander. Press the bones and vegetables down with the back of a spoon to squeeze as much juice out as possible. You can also pass the liquid through a sieve to remove any smaller bits if you prefer. Allow it to cool slightly then pour into a container. Use from the fridge within five days, or it will last in the freezer for six months. Step You can choose to stop here if you'd prefer, but to make this truly a zero-waste recipe, return the bones and vegetables to the pot and top up with water again to make a second stock. This is called a 'remouillage' – the process of using bones twice.
The Guardian
4 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for tandoori chicken skewers with coriander chutney
I've been on a quest for the perfect tandoori marinade (without the E numbers or red food colouring) for years, and tweak my recipe on every repeat. This one is easily my favourite so far: the cloves lend a wonderful smokiness, and if you can pop the chicken in the marinade in the morning, it will have taken on an amazing depth of flavour by the evening. This would work just as well on a barbecue – just scale up the amount of chicken and the marinade ingredients as needed. You will need four large metal or bamboo skewers (if using the latter, soak them in water for half an hour first). Serve with flatbreads or naan, and shredded lettuce, if you wish. Prep 15 min Marinate 1 hr Cook 10 min Serves 2 275g chicken breast chunks, or 2 chicken breasts cut into 2½cm cubesFlatbreads or naan, to serve (optional)Shredded lettuce, to serve (optional) For the marinade2 garlic cloves, peeled and grated2½cm piece fresh ginger, peeled and gratedJuice and finely grated zest of ½ lemon1 generous tsp ground cumin ½ tsp ground turmeric 1 generous tsp smoked paprika ¼ tsp ground cloves 1 tsp chilli flakes 1 tsp flaky sea salt 40g greek yoghurt1 tbsp neutral or olive oilFor the coriander chutney30g coriander, leaves and stalks10g mint leaves1 large green chilli, stalk discarded, seeds and pith removed if you want less heat25ml neutral or olive oilJuice of ½ lime1 tsp flaky sea salt 50g yoghurt Mix all the marinade ingredients in a large bowl. Add the chicken pieces, mix well to coat, then cover and refrigerate for at least an hour. Meanwhile, blitz all the ingredients for the chutney except the yoghurt in a food processor, until roughly chopped. Add the yoghurt and quickly blitz again to a smooth sauce. Taste and adjust the salt as needed, and set aside. When you're ready to cook, put a griddle pan on a high heat. Thread the chicken pieces on to four skewers, then cook on a very high heat for three minutes on each side, until cooked through. To check, cut into a piece of chicken: if need be, cook the skewers for another minute on each side. If you don't have skewers, cook the chicken in a single layer in a searingly hot frying pan for the same amount of time, flipping the pieces over as required – this is a bit more fiddly than turning skewers, though. Leave the cooked chicken to rest for three or four minutes, then serve hot with the chutney alongside, or wrap in flatbreads with shredded lettuce, if you wish.
