Grilled snapper in banana leaves

Grilled snapper in banana leaves
Grilling fish in banana leaves allows the fish to
steam in its own moisture. The leaves also give a wonderful smoked flavor.
The fish
Red snapper, or mahi mahi, black sea bass,
or Patagonian toothfish
Ingredients
1 red snapper, about 3lb 3oz (1.5kg), scaled and gutted
2–3 large banana leaves
1 tsp sesame oil, plus more for the banana leaves lime wedges, to serve
For the marinade
2 tbsp coarsely chopped cilantro
1⁄2 tbsp grated ginger
2 garlic cloves, chopped
2 tbsp soy sauce
1 tbsp rice wine vinegar
grated zest of 1 lime
1 red chile, seeded and chopped
salt and freshly ground black pepper
Make 3–4 slashes on each side of the fish,
nearly to the bone.
Put the marinade ingredients into a blender,
and chop. Press into the slashes in the fish, and
the cavity. Set aside for 15–20 minutes.
Blanch the banana leaves in boiling water for
30 seconds to soften. Remove with tongs and
rinse under cold running water. Cut the thick
vein from the center, and arrange them overlapping on a large cutting board, shiny side
down. Brush with sesame oil. Put the fish on the leaves and wrap to encase the body (the
head and tail can be visible). If necessary, secure the leaves with cocktail sticks.
Preheat the grill until glowing red and the coals are ash gray. Cook the fish, turning
often, to prevent the leaves from burning. It will take around 18–20 minutes. Insert a metal
skewer into the center of the fish, through the leaves, for 30 seconds. If the fish is cooked, the
skewer will emerge piping hot. Transfer to a serving dish and garnish with lime wedges. Unwrap

Tom yum goong

Tom yum goong
Tamarind gives the right piquant note to this
key Thai recipe for hot and sour prawn soup.
Ingredients
1 tbsp sunflower or peanut oil
1 tsp shrimp paste
2 bird’s eye chiles, finely chopped, and seeded
(if preferred)
2 garlic cloves, finely chopped
2 tsp palm sugar
2 scallions, finely sliced
2oz (60g) shiitake mushrooms, trimmed and sliced
2 tbsp tamarind paste, to taste
1 quart well-flavored fish stock
1 stalk lemongrass, halved
2in (5cm) piece galangal or fresh ginger, peeled and
finely sliced
a few kaffir lime leaves
1–2 tbsp Thai fish sauce, to taste
1 tsp sesame oil
1lb (450g) raw tiger prawns, peeled but tail intact, deveined and butterflied
squeeze of lime juice, to taste handful of roughly chopped cilantro leaves
Heat the oil in a large pan, add the shrimp paste, and cook over low heat for 1–2 minutes
until aromatic. Add the chiles, garlic, palm sugar, scallions, and mushrooms; stir for 2 minutes.
Add the tamarind, stock, lemongrass, galangal, and lime leaves. Bring to a boil and simmer for
2–3 minutes. Season with fish sauce and add the sesame oil and prawns. Poach over low heat for
3–4 minutes or until the prawns are cooked. Add lime juice, or more tamarind, or fish sauce
to taste. Stir in the cilantro and serve.
Variation
Tom yum talay
Begin as above, adding 3 chiles, 1 tbsp palm sugar, 3 scallions, and 1 diced red bell pepper.
Omit the mushrooms. Add a 14oz (400g) can of coconut milk. Bring to a boil, simmer for 3
minutes. Add 2 cups of stock, the lemongrass, galangal and lime leaves; omit the tamarind
and sesame oil. Simmer for a few minutes. Add 2–3 tbsp Thai fish sauce and 1lb (450g)
mixed seafood (add squid at the last minute), lime, and cilantro leaves.

Lobster bisque

Lobster bisque
A rich and luxurious shellfish soup.

Ingredients
1 lobster, about 21⁄4lb (1kg) in total, cooked
3 tbsp butter
1 onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
1 leek, finely chopped
1⁄2 bulb fennel, finely chopped
1 bay leaf
1 sprig of tarragon
2 garlic cloves, crushed
21⁄2oz (75g) tomato purée
4 tomatoes, coarsely chopped
1⁄2 cup Cognac or brandy
2⁄3 cup dry white wine or vermouth
6 cups fish stock
1⁄2 cup heavy cream
salt and freshly ground black pepper pinch of cayenne pepper juice of 1⁄2 lemon
snipped chives, to garnish Split the lobster and remove the meat . Crack all the shells with the back of
a knife. Chop the shells into coarse pieces and put the meat into the refrigerator.
Melt the butter in a large pan over medium heat, add the vegetables, herbs, and garlic, and
cook for 10 minutes, or until softened, stirring occasionally. Add the lobster shells. Stir in the
tomato purée, tomatoes, Cognac, white wine, and stock. Bring to a boil and simmer for 1 hour.
Let cool slightly, then pulse-blend in a food processor until the shell breaks into very small
pieces. Push through a coarse sieve, then pass through a fine sieve. Return to the heat.
Bring to a boil, add the lobster meat and cream, then season, adding cayenne and
lemon. Serve in warmed bowls, with chives.The bisque can be made to the end of step 3 up
to 1 day in advance. Cover, and chill. Finish the recipe just before serving.

New England clam chowder

New England clam chowder
Clams must be cooked on the day of purchase,
so when you find great clams, make sure you
also have all the ingredients in your kitchen for
this fabulous soup.
Ingredients
13⁄4 (800g) clams, thoroughly washed
1 tbsp oil
4oz (115g) thick-cut bacon strips, diced
2 floury potatoes, such as Russet Burbank, peeled
and cut into chunks
1 onion, finely chopped
2 tbsp all-purpose flour
2 cups whole milk
salt and freshly ground black pepper
1⁄2 cup half-and-half
2 tbsp finely chopped flat-leaf parsley, to garnish
Discard any open clams, then shell the rest,
reserving the juices (see page 279). Add enough water to the juices to make 2 cups. Chop the
clams. Heat the oil in a large, heavy saucepan, and fry the bacon over medium heat for 5
minutes, or until crisp. Remove. Add the potatoes and onion and fry gently for 5 minutes.
Stir in the flour for 2 minutes, then add the clam juice and milk, and season.
Cover, reduce the heat, and simmer for 20 minutes, or until the potatoes are tender.
Add the clams and simmer, uncovered, for 5 minutes. Stir in the half-and-half and
reheat without boiling. Serve sprinkled with bacon and parsley, and provide saltines or
oyster crackers on the side.
Variation
Manhattan cod and mussel chowder Replace the clams with 21⁄4lb (1kg) mussels,
adding 1 cup of dry white wine to the juices before topping up with water. When adding the
potatoes, add 2 x 14oz (400g) cans tomatoes, 4 garlic cloves, finely chopped, and 1–2 tbsp
tomato purée. Use only half the flour and replace the milk with fish stock. Add 21⁄4lb (1kg)
cod fillets, cut into chunks, Sprinkle with thyme and serve with whole wheat bread.

Herring salad with potatoes and beets

Herring salad with potatoes and beets

Oil-rich and packed with omega 3, herrings
have a fairly short shelf life, so preserving
them is common.
Pickled herring, or pickled sprats, marinated
anchovies, or smoked mackerel
1lb (450g) salad potatoes, scrubbed
4 large beets, cooked, peeled, and diced
4 scallions, finely sliced
1lb (450g) cured or pickled herring, or rollmops,
cut into 2in (5cm) pieces (see page 297)
sprigs of dill, to serve
For the dressing
2⁄3 cup mayonnaise
1 tbsp creamed horseradish
lemon juice, to taste
1–2 tsp German or Dijon mustard
salt and freshly ground black pepper
Cook the potatoes in boiling water for about 15 minutes, or until tender, drain, and thickly
slice. Put into a bowl, and add the beets and scallions.
In a separate bowl, mix the mayonnaise, horseradish, lemon juice, and mustard to taste.
Season with salt and pepper. Add to the potato and beets and toss until well coated.
Divide the potato salad between 4 dishes and top with the herrings and dill to serve.
You can make the potato salad in advance, cover, and chill for 1–2 days. Bring to room
temperature before continuing.

Pad Thai

Pad Thai
Once you have gathered the ingredients, this dish comes together quickly
to create a fast weeknight supper.

12oz (350g) flat rice noodles
4 tbsp vegetable oil
2 tbsp chopped cilantro
1 small hot red chili, seeded and finely chopped
9oz (250g) large shrimp, peeled and deveined
4 shallots, finely chopped
4 large eggs, beaten
1 tbsp sugar
2 tbsp oyster sauce
1 tbsp Thai fish sauce
2 tbsp fresh lime juice
9oz (250g) bean sprouts
4 scallions, white and green parts, sliced
1 cup unsalted roasted peanuts
1 lime cut into 4 wedges, to serve

Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft. Drain. Meanwhile, heat a wok or large frying pan over high heat. Add 2 tbsp of the oil, then the cilantro and chili. Immediately add the shrimp and stir-fry until the shrimp look opaque around
the edges, about 1 minute. Transfer to a plate. Add the remaining oil to the wok. Add the shallots and stir-fry for 1 minute. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.
Stir in the oyster sauce, fish sauce, and lime juice. Add the noodles, bean sprouts, and shrimp. Stir-fry for 2 minutes. Add the scallions and 1⁄2 cup of the peanuts, and stir-fry for 1 minute. Sprinkle with the remaining peanuts and garnish with lime wedges to serve. Good with a fresh salad of bean sprouts and shredded carrot, tossed with lime juice.

Pork and leek pie

Pork and leek pie
A chunky pie with a crisp crust and a wholesome taste.

2 tbsp vegetable oil
1lb (450g) boneless pork loin,
cut into 1in (2.5cm) cubes
2 leeks, white and pale green parts,
thickly sliced
6oz (175g) white mushrooms, halved
1 tsp chopped thyme
1 cup apple juice
2⁄3 cup chicken stock
2 tbsp tomato paste
salt and freshly ground black pepper
1 tbsp cornstarch
9oz (250g) ready-made pie crust pastry
1 large egg, beaten, to glaze
Heat the oil in a frying pan. Brown the pork, remove, and set aside. Add the vegetables and
thyme, and cook for 5 minutes. Add the apple juice, stock, tomato paste, and cornstarch and bring to a boil, stirring until thickened. Return the pork, season with salt and pepper, and simmer for 25 minutes; cool. Transfer the pork and vegetables to a pie dish. Roll out the pastry and use to cover the dish, decorating the top with the trimmings. Make a hole in the pastry, glaze the pastry with the egg,
and chill for 30 minutes. Preheat the oven to 400°F (200°C). Bake 35 minutes, until the pastry
is browned. Good wIth Steamed vegetables, such as broccoli and carrots.

Spaghetti with puttanesca

Spaghetti with puttanesca
A spicy Sicilian pasta sauce that gets its edge from capers and olives.

1⁄2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1⁄2 fresh hot red chili, seeded and minced
11⁄2lb (680g) ripe tomatoes,
skinned, seeded, and chopped
1 cup pitted and chopped Kalamata olives
6 canned anchovy fillets,
drained and finely chopped
3 tbsp capers, drained and rinsed
1lb (450g) spaghetti
2 tbsp chopped parsley
Heat the oil in a medium saucepan over low heat. Add garlic and chili and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat. Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken. Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain. Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.Good wIth A glass of full-bodied red wine.

Thai noodle stir-fry

Thai noodle stir-fry
A fragrant and colorful stir-fry with the flavors of Thailand.

6oz (75g) cellophane (mung bean) noodles
3 tbsp peanut or vegetable oil
3 skinless and boneless chicken breasts,
cut into thin strips
1 onion, sliced
4oz (115g) shiitake mushrooms, sliced
1 red bell pepper, seeded and sliced
1 lemongrass stalk, peeled and bottom part minced
1 tsp peeled and finely grated fresh ginger
1 fresh hot Thai red chili, seeded and minced
1 head of bok choy, shredded
2 tbsp soy sauce
1 tbsp Asian fish sauce
                                                                   1 tsp sweet chili sauce
Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and
rinse under cold running water. Cut into manageable lengths with kitchen scissors.
Heat 2 tbsp of the oil in a wok over high heat. Add the chicken and stir-fry about 3 minutes,
or until lightly browned. Transfer to a plate. Reduce the heat to medium and add the remaining 1 tbsp oil. Add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, lemongrass, ginger, and chili, and stir-fry about 2 minutes, or until the bell pepper softens. Add the bok choy and stir-fry for about 2 minutes, or until wilted. Return the chicken to the pan and add the noodles. Pour in the soy sauce, fish sauce, and sweet chili sauce, and toss everything together over the heat for 2–3 minutes, or until piping hot. Serve hot.

Tofu and mushroom stroganoff

Tofu and mushroom stroganoff
This recipe gives the traditional stroganoff a tasty vegetarian twist
by substituting tofu chunks for the meat.

2 tbsp vegetable oil
12oz (350g) firm tofu, cut into strips
1 red onion, thinly sliced
2 red bell peppers, seeded and sliced
9oz (250g) mixed mushrooms, quartered or sliced
2 garlic cloves, minced
2⁄3 cup vegetable stock
2 tbsp smooth peanut butter
2 tbsp tomato paste
2 tsp cornstarch
1 cup crème fraîche or sour cream
salt and freshly ground black pepper
2 tbsp finely chopped chives
boiled rice, to serve
Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Stir-fry the tofu until
golden. Transfer to a plate.
Add the remaining 1 tbsp oil to the pan and reduce the heat to medium. Add the onions,
peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened. Stir in
the garlic and cook 1 minute more.
Stir in the stock, peanut butter, and tomato paste. Return the tofu to the pan and bring to a
simmer. Cook to blend the flavors, about 3 minutes. Dissolve the cornstarch in 2 tbsp cold water
and stir into the simmering liquid. Cook about 1 minute, until thickened.
Stir in the crème fraîche and season with salt and pepper. Sprinkle with chives and serve hot
with boiled rice.