4 minute read
Rick Stein’s everyday dinners
PG
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This makes four large servings. The great thing about it is that the well-flavoured skin of the red mullet goes slightly grainy when it’s fried and seems to coat the spaghetti with the sweet taste of seafood. I also make this with monkfish, John Dory, bass or bream.
Rick Stein has spent his life travelling the world in search of cooking perfection. In his new cookbook he invites us into the rhythms and rituals of his cooking, sharing updated classics and brand-new dishes with stories and memories of family cooking moments.
Rose’s Korean prawnfritters with soy, cider vinegar & chilli
SERVES 4–6 AS A BARSNACK OR MORE IF SERVED ALONGSIDE OTHER BAR SNACKS
100g plain flour 20g cornflour 1 teaspoon salt 200g raw peeled prawns, chopped good handful flatleaf parsley, chopped 2 spring onions, trimmed and finely chopped 5 tablespoons sunflower oil DIPPING SAUCE 5 tablespoons soy sauce 1 tablespoon apple cider vinegar 1 teaspoon chilli flakes 1 tablespoon sesame oil
1 Whisk the plain flour, cornflour and salt with 200ml of water in a bowl to make a fairly runny batter. The consistency should be somewhere between single and double pouring cream. Leave the batter to rest in the fridge for an hour or so. 2 DIPPING SAUCE Make the dipping sauce by mixing all the ingredients together in a small bowl and set aside. 3 Preheat the oven to 180°C (160°C fan-forced). 4 Stir chopped prawns, parsley and spring onions into rested batter. Add 2 tablespoons of the oil to a 28–30cm frying pan; place over a high heat. When pan is hot, add half the batter, spreading it thinly to cover the base of the pan. 5 Once the surface has lost its liquid texture and the underside is crisp and golden brown (2–3 minutes) slide the fritter on to a flat baking tray or plate. Add a little more oil to the pan, flip the fritter back into the pan and cook the other side for another 2–3 minutes until golden. Slide on to a baking tray and keep it warm in a low oven. Add another 2 tablespoons of oil to the pan and repeat with the rest of the batter. 6 Cut the fritters into roughly 3cm squares and serve immediately with the dipping sauce.
You can use coriander instead of parsley, if you prefer.
Hot smoked salmon kedgeree
SERVES 6
½ teaspoon fennel seeds 1½ teaspoons cumin seeds ½ teaspoon ground turmeric ¼ teaspoon Kashmiri chilli powder 350g basmati rice 1 teaspoon salt 4 eggs 50g butter 350g hot smoked salmon, skinned and roughly flaked large handful parsley, chopped 1 tablespoon lemon juice
1 Place half the fennel seeds and half the cumin seeds into a dry frying pan over a medium heat and fry for about 1 minute until fragrant. Stir in the turmeric and Kashmiri chilli, then tip everything into a spice grinder and reduce to a powder. 2 Put the rice into a saucepan with 600ml of water and the salt and bring to the boil over a high heat. Reduce the heat to low, cover and simmer for 8–10 minutes until all the water has been absorbed and the rice is just tender. After 8 minutes, check it by squeezing a grain between your fingers. You want rice that is soft on the outside, but still firm within. When done, stir gently with a fork to separate the grains. 3 Put the eggs in a small pan of simmering water and simmer for 8 minutes. Drain and cover with cold water until cool enough to handle. Peel the eggs and cut them into quarters. 4 Melt the butter in a heavy-based saucepan over a medium heat, add the remaining fennel and cumin seeds and fry for 30 seconds. Add the ground spices and hot rice and fry for 5 minutes until steaming hot. Gently fold in the salmon, parsley, lemon juice and eggs, then serve at once
You can now buy undyed smoked haddock with quite a heavy smoke which also works really well with the spice in this recipe. You’ll need to poach it first, though.
SERVES 4
4 x 150g red mullet, filleted 450g dried spaghettini 4 tablespoons olive oil salt and black pepper 2 garlic cloves, finely chopped 1 medium-hot red chilli, finely chopped 4 plum tomatoes, chopped handful flatleaf parsley, finely chopped extra virgin olive oil, to serve
1 Cut the red mullet fillets across into strips 2cm wide. 2 Bring a large pan of water to the boil and season with salt. Add the spaghettini, bring back to the boil and cook for 5 minutes or until al dente. Drain the pasta well and tip it into a large warmed serving bowl. 3 Meanwhile, heat the oil in a large frying pan. Fry the strips of mullet, skin-side down, for 3–4 minutes, then season with salt and pepper. Add the garlic and chilli to the pan and fry for 30 seconds, then add the tomatoes and fry for 30 seconds more. 4 Tip the contents of the pan into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the pan. Add most of the parsley and gently toss everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley.
This is great with spaghetti or linguine too.
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