Recipe courtesy of Psychologies Magazine (April 2021) and taken from The Right Carb by Nicola Graimes.
Mash doesn’t have to mean potatoes. Try carrot, sweet potato, parsnip, celeriac or beans. This recipe celebrates Asian flavours of coconut, ginger, chilli and coriander.
Serves : 4
2 tblsp extra virgin olive oil
3 cm piece fresh ginger, peeled and cut into thin matchsticks
4 thick hake fillets, or other sustainable firm white fish, such as haddock
Sea salt and black pepper
Steamed long-stem broccoli and lime wedges, to serve
For the mash :
1kg butternut squash, peeled and cut into chunks
4 whole garlic cloves, peeled
5cm piece fresh ginger, peeled and sliced
2 red jalapeno chillies, deseeded and diced
115ml unsweetened drinking coconut milk
Juice of 1/2 lime
2 handfuls of chopped coriander
- First make the mash. Put the squash in a saucepan with the garlic and ginger, cover with water and bring to the boil. Reduce the heat and simmer until tender. Drain and pick out the ginger. Return the squash to the pan and add half the chilli, most of the coconut milk and the lime juice.
- Mash until smooth, adding coconut milk as needed. Season with salt and pepper and stir in three quarters of the coriander leaves. Taste and add more lime juice, if needed.
- Meanwhile, heat 1 tablespoon of the oil in a frying pan over a medium heat, add the ginger and fry for 2 minutes until crisp. Remove and drain on kitchen paper.
- Season the fish with salt and pepper. Add the remaining oil and the butter to the pan and heat over a high heat. Place the fish in the pan, skin-side down, then reduce the heat to medium. Cook for 3-4 minutes until the skin is crisp and the flesh has cooked two thirds of the way up. Turn the fish, baste and cook for a further 2 minutes until just done.
- Spoon the mash onto plates. Top with the broccoli and fish and scatter over the ginger, chilli and coriander leaves.
This recipe was taken from The Ultimate Christmas Cookbook.
This delicious spread has an intense concentrated flavour and is best served with plain toast.
2 x 50g (2oz) cans anchovy fillets in olive oil
4 garlic cloves, crushed
2 egg yolks
30ml (2 tblsp) red wine vinegar
300ml (1/2 pint / 1 1/2 cups olive oil
1.5ml (3/4 tsp) freshly ground black pepper
30ml (2 tblsp) chopped fresh basil or thyme
Makes : 600ml (1 pint / 2 1/2 cups)
Step One : Drain the oil from the anchovies and reserve. Place the anchovies and garlic in a food processor. Process until smooth. Add the egg yolks and vinegar, and process until the egg and vinegar have been absorbed by the anchovies.
Step Two : Measure out the oil into a measuring jug and add the reserved anchovy oil. Set the food processor to a low speed and gradually add the oil, drop by drop, to the anchovy mixture until it is thick and smooth.
Step Three : Add some freshly ground black pepper and the chopped fresh herbs, and blend well until the mixture is smooth. Spoon the mixture into small sterilized jars with lids, seal with a wax paper disc, cover with the lid, and label with the name of the spread and the date it was made. Store the unopened jars of spread in the fridge until it is needed.
Recipe courtesy of Psychologies Magazine (February 2017) and taken from Clean Eating Alice Eat Well Every Day: Nutritious, healthy recipes for life on the go by Alice Living.
A diet high in cruciferous vegetables, such as cauliflower, has been linked to a reduction in the risk of cancer. Cauliflower is also full of antioxidants and dietary fibre and is therefore a superfood that you should be including in your diet. Paired with some heavenly baked fish and spices, this is a great weeknight supper staple.
- 100g Greek yogurt
- 1 small garlic clove, peeled and minced
- 2 sprigs each of fresh mint and coriander, leaves chopped
- 1 tsp turmeric, plus an extra pinch
- 1/4 tsp ground cumin
- 2 large cod fillets
- 1 small cauliflower, cut into florets
- 1 tbsp coconut oil
- Sea salt
- Freshly ground black pepper
Step One – In a bowl, mix the yogurt and garlic with the chopped mint and coriander, a pinch of turmeric and the cumin, until completely combined.
Step Two – Add the cod, turn to coat and set aside to marinate.
Step Three – Preheat the oven to 200oC / 400oF / Gas Mark 6.
Step Four – Put the coconut oil into a roasting tray and place in the hot oven until melted. Add the cauliflower, sprinkle over a teaspoon of turmeric and season with a little salt and pepper then toss in the oil to cover.
Step Five – Roast in the hot oven for 40 minutes, adding the fish for the final 12 minutes. Serve immediately.
A Gary Rhodes recipe
This delicious dish works just as well with salmon as cod. Once you’ve made it, you’ll see the humble fish finger in a whole new light.
These really are just fillet of cod cut into fingers. I normally take 4 x 6-8oz (175-225g) fillets and cut them in strips/fingers allowing 3 per portion. This recipe can also be used for canapés. Just cut the fish, cod or salmon (both work), into 1 in (2.5cm) cubes. Then crumb and deep-fry before sitting on cocktail sticks. These are good fun and very tasty with the sour tartare sauce.
Serves : 4
Ingredients: 1 tblsp freshly chopped parsley; fresh breadcrumbs made from 10-12 slices white bread; zest and juice of 2 lemons; salt and pepper; 2 eggs, size 2; 2-3 tblsp milk; 4-6-8oz (175-225g) cod fillets, cut into fingers; plain flour for dusting; 1 dsp each chopped shallots, capers and gherkins; 5-10 fl oz (150-300ml) sour cream; oil for deep-frying
- In a large bowl, mix ¾ of the freshly chopped parsley with the white breadcrumbs and the lemon zest. Season with salt and pepper. In a separate bowl, beat together the eggs and milk.
- Season the fish fingers with salt and pepper and then lightly dust with flour. Dip into the egg mix then into the crumb mix. These are now ready for frying or can be re-dipped in the egg and re-crumbed to give a thicker, crunchier finish. Set aside.
- To make a sour Tartare sauce to accompany the fish fingers, mix the chopped shallots, capers and gherkins with the remaining parsley and the sour cream. Season then add the lemon juice to taste. Pour into a small serving dish.
- Heat the oil to 170oC/325oF in a deep-fat fryer. The fish fingers can now be deep-fried in batches for 5 minutes or until golden brown and crispy. Serve with the homemade Tartare sauce.