Thursday, August 24, 2006

Herb crusted Haddock

Paul Rankin

Serves 1

1/3 loaf of white bread, crusts removed and torn
handful of fresh herbs, including parsley, coriander
freshly ground black pepper
110g/4oz haddock fillet
1 tsp Dijon mustard
1 tbsp olive oil
To serve
1 tbsp olive oil
1 large field mushroom, sliced
2 large handfuls of spinach
For the vinaigrette
1 tbsp wholegrain mustard
freshly ground black pepper
1-2 tbsp white wine vinegar
2-3 tbsp olive oil
1 tbsp soy sauce

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the bread in a food processor with the herbs and whiz together to form breadcrumbs.
3. Season the haddock fillet and then spread the mustard over.
4. Scatter the herb breadcrumbs over one side of the haddock and gently press down.
5. Heat the oil in an ovenproof frying pan and fry the haddock, crust side down for 1-2 minutes.
6. Transfer the pan to the oven and cook for a further 10 minutes.
7. Heat the oil in a pan and gently sauté the mushrooms for 2-3 minutes. Add the spinach, cooking to wilt for 1-2 minutes.
8. Season to taste.
9. To make the vinaigrette, place the wholegrain mustard, seasoning, vinegar, olive oil and soy sauce into a small bowl and whisk together.
10. To serve, remove the herb crusted haddock from the oven and transfer to a serving plate.
11. Serve the wilted spinach and mushrooms alongside and drizzle with the vinaigrette.

Thursday, August 10, 2006

Coconut Prawn Curry

750 g Raw prawns (shrimps)
1 teaspoon Ground turmeric
1 cup Roughly chopped onion
4 cloves Crushed garlic
1/2 teaspoon Paprika
1 teaspoon Red chili, seeded and finely chopped
Pinch Ground cloves
1/4 teaspoon Ground cardamom
1 teaspoon Finely chopped fresh ginger
3 tablespoons Cooking oil
2 Tomatoes, diced
1 cup Coconut cream
2 tablespoons Fresh coriander leaves

1] Peel and devein the prawns, leaving the tails intact. Toss the prawns with the turmeric.
2] Place the onion, garlic in a food processor and process until a paste is formed.
3] Heat the oil in a deep-sided frying pan; carefully add the spicy paste, stir it into the oil and cook over low heat for 10 minutes.
4] If the mixture starts to burn, add a little water.
5] When the paste is cooked, it should be a golden brown color and will have oil around the edges.
6] Stir the prawn, tomatoes and coconut cream, and simmer for about 5 minutes or until the prawns are cooked.
7] Stir in the coriander, season with salt and serve with rice.