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Monthly Archives: November 2013
  • Posted on November 29, 2013

    Recipe for the Weekend

    As we reach the end of November and the cold weather settles, we thought that a tasty Steak, Leek and Mushroom Pie with Guinness might be just the meal your craving! A winner with the whole family and an easy recipe that the kids can help you make, this pie is perfect for a Saturday evening in front of the TV after a day of house jobbing or Christmas shopping! It needs a little while in the oven, so you can leave it cooking while you get on with other bits and bobs, then you’ll have a delicious meal to tuck into when you’re ready for sit down and a glass of wine or beer.

    This recipe is from The Really Hungry Student Cookbook, so it is designed with budget conscious students in mind and doesn’t contain any hard-to-find ingredients. Hearty, tasty and simple, try this pie this weekend!

    STEAK, LEEK & MUSHROOM PIE with Guinness

    Pies are a wonderful thing. They look and taste fantastic, and are very easy to make. Serve with creamy mashed potatoes and peas, if liked.

    1 tablespoon vegetable oil

    700 g/1 1 ⁄ 2 lbs. stewing beef, cut into bite-sized pieces

    2 trimmed leeks, sliced into rounds

    1 onion, coarsely chopped

    2 large carrots, peeled and diced

    250 g/ 9 oz. mushrooms, coarsely chopped

    3 bacon slices, coarsely chopped

    1 teaspoon dried thyme

    2 garlic cloves, crushed

    2 tablespoons plain/ all-purpose flour

    1 x 330-ml/ 12-oz. can Guinness

    2 tablespoons Worcestershire sauce

    1 bay leaf

    a large handful of fresh flat-leaf parsley leaves, chopped

    375-g/ 13-oz. pack ready-rolled puff pastry, defrosted if frozen

    melted butter or milk, to brush

    sea salt and black pepper

    SERVES 4–6

     

    Preheat the oven to 160ºC (325ºF) Gas 3.

    Heat the oil in a large flameproof casserole dish. Add the beef and cook, stirring, for 2–3 minutes, until just browned. Remove the meat from the casserole dish, season and set aside.

    Add the leeks, onion and carrots to the pan, adding a little more oil if necessary. Cook over low heat for about 3 minutes, until softened. Add the mushrooms, bacon and thyme and cook for a further 2–3 minutes. Season well. Add the garlic and cook for 1 minute.

    Return the beef to the casserole dish, add the flour, stir to coat the meat in the flour and cook for 2–3 minutes. Pour in the Guinness and Worcestershire sauce. Add the bay leaf and parsley and pour in sufficient cold water to just cover. Stir to mix, cover with a lid and bake in the preheated oven for about 1 1 ⁄ 2 hours.

    Remove the casserole from the oven and increase the oven temperature to 200ºC (400ºF) Gas 6.

    Transfer the beef mixture to a baking dish. Unroll the pastry and use to cover the pie filling. Fold over the edges and crimp roughly with your fingers. Using a sharp knife, and starting at the top edge, make lengthways slits on the diagonal, in stripes about 1 ⁄ 2 cm apart, all the way across. Brush with melted butter or milk and bake in the preheated oven for about 25–30 minutes, until golden. Serve immediately with mashed potatoes and peas.

    The Really Hungry Student Cookbook is available here.

    And how about some of our other foodie books for rustling up something in a hurry?

    http://www.rylandpeters.com/chicken-wings

    http://www.rylandpeters.com/101-bbq-and-grill-recipes

     

     

    Have a lovely weekend everyone and happy cooking!

     


    This post was posted in Featured, News, UK, What's new and was tagged with christmas, 2013, recipe for the weekend, beef, pie

  • Posted on November 29, 2013

    Make your own Christmas wreath and celebrate with style!

    If you are planning to hit the shops this weekend and find yourself pootling around the King's Road then it is highly unlikely that you will be able to withstand the allure of Anthropologie and we promise that this will be even more impossible on Saturday 7th December!  Our lovely author Emily Henson will be decking the halls and spreading some good old Christmas cheer with a wreath making session inspired by her new book Modern Rustic.  Emily will be joined by florist Yolanda Chiaramello who will be on hand to offer flower-arranging advice!

    Wreath making classes will run from 1 - 2.30pm and from 2.30- 4pm on Saturday 7th December.

    Places are limited and should be reserved in advance.  To book your place please contact: community@anthropologie.eu

    The class costs £20 per person, which will be donated in full to the London-based charity Kids Company.

    Modern Rustic by Emily Henson is published by Ryland Peters & Small and is available here. Other interior design books here.


    This post was posted in Book Reviews, News, UK, What's new and was tagged with christmas craft, anthropologie

  • Posted on November 27, 2013

    Get Crafty This Christmas!

    The count down to Christmas is on and we have the perfect crafty treat to help you get through the next few sleeps until the big day!

    The standard Advent calendar gets a revamp in this  Advent gift buckets project taken from  Catherine Woram's lovely new book Christmas Crafts.  Now you can craft your way to Christmas!

    A simple and quirky alternative to the traditional Advent calendar, these tiny metal buckets are decorated with a sweet heart motif and then filled with small, foil-wrapped chocolates and candy canes. The cute little buckets are finished off with a small numbered peg to denote the passing days of Advent.

    Materials

    Tracing paper and pencil

    Piece of clear plastic (for the stencil)

    Scalpel or sharp blade (for cutting out

    the stencil)

    24 small metal buckets, approximately

    2in (5cm) high

    Masking tape (optional)

    Green and red acrylic paint

    Stencil brush

    Scissors

    Narrow ribbon or ric rac braid,

    approximately 1⁄2in (1cm) wide

    Hot glue gun (or all-purpose glue)

    Red gingham and polka-dot

    tissue paper

    Foil-wrapped chocolates and

    candy canes

    Numbered pegs

    1.  Draw a  heart motif onto the paper with the pencil.  Carefully cut out the shape with a sharp blade or scalpel.  Lay the stencil over the front of the bucket—you may wish to use small pieces of masking tape to hold it in position while you paint. Apply the paint carefully so that it does not bleed behind the stencil outline.

    2 When the paint is completely dry, carefully peel off the stencil and repeat the process on the other buckets. I used both green and red paint to decorate the buckets with a heart motif.

    3 Cut a length of ribbon or braid to fit around the bottom of the bucket, adding about 1⁄4in (5mm) for overlap. Use glue or a hot glue gun to fix the ribbon in place, starting at the back of the bucket to hide the ribbon’s raw edges. Repeat on the remaining buckets, using either ribbon or braid.

    4 Cut a small square of tissue paper, measuring approximately 5 x 5in (13 x 13cm). Place the tissue paper in the bucket, folding in the edges neatly. Fill with chocolates and candy canes.  Clip a numbered peg to the front of each bucket to finish. (If you can’t buy numbered pegs, simply glue card motifs to pegs and add the numbers.)

    Enjoy the countdown, happy crafting and have a very merry Christmas!

     Christmas Crafts by Catherine Woram is published by CICO Books.


    This post was posted in News, News, UK, US, What's new, What's new and was tagged with christmas

  • Posted on November 25, 2013

    Thanksgiving Place Holders

    As we approach Thanksgiving we have been sharing a few ideas from our books for you to prepare. Last week we had a guest post from the Craft it Up girls, showing how to make a Thanksgiving Jar, as well as a recipe from The Easy Kitchen: Preserves and Pickles for a tasty homemade Cranberry and Raisin Chutney.

    Today we have a project from Elyse Major's lovely craft book, Tinkered Treasures. You can use this as a way to seat your family and friends around the table or as little gifts for your guests.

    Place Holders

    Party guests will delight in finding their place at the table with markers hatched from egg cartons, tiny clay pots, and craft sticks. Paint one pot per eggcup to accommodate friends by the dozen. Reuse, or offer as unusual party favors that are sure to be appreciated.

    MATERIALS

    Egg carton in paper, pulp, or recycled fiber

    Mini clay pots

    Craft sticks

    Sprigs of faux flowers

    TOOLS

    Latex or craft paint

    Foam brush

    Spray paint

    Permanent fine-point marker

    Paper plate for a palette

    Wax paper to protect work surface

    1. Wipe the egg carton clean, break it into two and brush away any debris. Paint the cup base using either latex or craft paint with a dry foam brush, or spray paint (the quicker route). It may take a few coats to get the finish and coverage you want. Allow for a sufficient amount of drying time—possibly overnight.

    2. Next, paint the clay pots; spray paint gives the best coverage in the least amount of coats. In the project shown, pots were given 2 coats of spray paint followed by a brushed band of latex at the rim.

    3. Finally, snap craft sticks in half and treat them to a light coat of white craft paint on each side. You will need half the amount of sticks as pots (6 pots need 3 sticks). Once the sticks are dry, write a number at the tip of each using a fine-point permanent marker.

    4. Take some fabric flowers with stems and twist the stems into a bunch. Fold the bunched stems around into a ball that will fit into the bottom of the pot. Push the bunch into the pot and adjust until the flowers rest as you desire.

    5. Once all the flowers are placed in the pots, stick a craft stick in each and adjust around the stems until each stick stands up straight. Place the pots in the cups of the egg carton.

    TINKER TIP: To achieve sufficient drying time, this project will likely require a prep day and a make day.

    FANCY THIS: For a natural display that’s garden-party-ready, skip all the painting and fill the pots with tiny blooms in soil instead. Label with a craft stick to identify each plant.

    Tinkered Treasures by Elyse Major is available here.

    Have a lovely week everyone and enjoy your Thanksgiving preparations!


    This post was posted in Featured, News, US, What's new and was tagged with christmas, 2013, Elyse Major, tinkered treasures, handmade, Libby Abadee, craft it up, Thanksgiving

  • Posted on November 25, 2013

    Thanksgiving Place Holders

    As we approach Thanksgiving we have been sharing a few ideas from our craft books for you to prepare. Last week we had a guest post from the Craft it Up girls, showing how to make a Thanksgiving Jar, as well as a recipe from The Easy Kitchen: Preserves and Pickles for a tasty homemade Cranberry and Raisin Chutney.

    Today we have a project from Elyse Major's lovely craft book, Tinkered Treasures. You can use this as a way to seat your family and friends around the table or as little gifts for your guests.

    Place Holders

    Party guests will delight in finding their place at the table with markers hatched from egg cartons, tiny clay pots, and craft sticks. Paint one pot per eggcup to accommodate friends by the dozen. Reuse, or offer as unusual party favors that are sure to be appreciated.

    MATERIALS

    Egg carton in paper, pulp, or recycled fiber

    Mini clay pots

    Craft sticks

    Sprigs of faux flowers

    TOOLS

    Latex or craft paint

    Foam brush

    Spray paint

    Permanent fine-point marker

    Paper plate for a palette

    Wax paper to protect work surface

    1. Wipe the egg carton clean, break it into two and brush away any debris. Paint the cup base using either latex or craft paint with a dry foam brush, or spray paint (the quicker route). It may take a few coats to get the finish and coverage you want. Allow for a sufficient amount of drying time—possibly overnight.

    2. Next, paint the clay pots; spray paint gives the best coverage in the least amount of coats. In the project shown, pots were given 2 coats of spray paint followed by a brushed band of latex at the rim.

    3. Finally, snap craft sticks in half and treat them to a light coat of white craft paint on each side. You will need half the amount of sticks as pots (6 pots need 3 sticks). Once the sticks are dry, write a number at the tip of each using a fine-point permanent marker.

    4. Take some fabric flowers with stems and twist the stems into a bunch. Fold the bunched stems around into a ball that will fit into the bottom of the pot. Push the bunch into the pot and adjust until the flowers rest as you desire.

    5. Once all the flowers are placed in the pots, stick a craft stick in each and adjust around the stems until each stick stands up straight. Place the pots in the cups of the egg carton.

    TINKER TIP: To achieve sufficient drying time, this project will likely require a prep day and a make day.

    FANCY THIS: For a natural display that’s garden-party-ready, skip all the painting and fill the pots with tiny blooms in soil instead. Label with a craft stick to identify each plant.

    Tinkered Treasures by Elyse Major is available here.

    Have a lovely week everyone and enjoy your Thanksgiving preparations!


    This post was posted in Featured, News, UK, What's new and was tagged with christmas, 2013, Elyse Major, tinkered treasures, handmade, Libby Abadee, craft it up, Thanksgiving, preserves and pickles, Easy Kitchen, flowers

  • Posted on November 22, 2013

    Recipe for the Weekend

    Well, what a busy week! If you’ve had a busy one too, then why not relax this weekend with the perfect classic martini? We were thrilled to be invited to one of Tristan Stephenson’s gorgeous bars, Worship Street Whistling Shop, a couple of weeks ago, where he showed us how to make the perfect martini.

    With a recipe from his new book, The Curious Bartender, and advice on how to alter the drink to your own taste, the video tutorial showing how to make this classic cocktail can be found here.

    Tristan Stephenson’ s fascinating book, The Curious Bartender, is available here.

    If you're having a  party and want some kick ass alcoholic drinks to wow your guests, these books are right where it's at!

    http://www.rylandpeters.com/white-spirits

    http://www.rylandpeters.com/bond-cocktails

    http://www.rylandpeters.com/boozy-shakes


    This post was posted in Featured, News, UK, Videos, What's new and was tagged with 2013, recipe for the weekend, Tristan Stephenson, cocktail, video

  • Posted on November 21, 2013

    Thanksgiving Cranberry & Raisin Chutney

    It’s nearly that time of year again… no, not Christmas (yet!), but Thanksgiving! With the American holiday on its way, we wanted to send thanks to our colleagues across the pond in New York from all of us here in London, and share some recipes and crafts for you to prepare for your celebrations.

    The first recipe that we are sharing is from The Easy Kitchen: Preserves and Pickles, and can be used as either a gift or as a delicious accompaniment for your turkey dinner! This cranberry and raisin chutney is great made in advance, so why not make a big batch and save some as Christmas gifts too?!

    cranberry & raisin chutney

    A special homemade gift for Christmas or Thanksgiving, this chutney can be made at least a month in advance and it will keep for several months if stored in a cool, dark, dry place. It is the perfect accompaniment for Thanksgiving or Christmas turkey and ham, cheese and salads.

    125 ml / 1/2 cup white wine vinegar or cider vinegar

    90 g/3/4 cup raisins

    90 g/3/4 cup finely chopped nuts (Brazil nuts or almonds are best)

    finely grated zest and freshly

    squeezed juice of 2 unwaxed lemons

    1/2 teaspoon ground ginger

    1/2 teaspoon paprika

    1/2 teaspoon ground cinnamon

    1/2 teaspoon salt

    375 g / 2 cups minus 2 tablespoons sugar

    500 g / 1 lb. 2oz. fresh or frozen cranberries

    Makes 1 litre / 4 cups

    Put all the ingredients, except the cranberries, into a preserving pan. Add 175 ml / 3/4 cup water, bring to the boil, reduce the heat and simmer until tender. Add the cranberries and simmer for 40 minutes or until the fruit is soft but not disintegrated, about 45 minutes.

    Spoon into warm sterilized jars (see below). Cover and seal (see below). Store in a cool dark place for 2–3 weeks before using. After opening, keep covered in the refrigerator and use within 2 months.

    Below are a couple of preserving tips from the book, just to make sure your chutney keeps well and is stored properly:

    Jars: Jars must be sterilized before use. Wash the jars in hot soapy water, rinse in hot water and leave to air-dry. Place a folded dish towel on an oven shelf and lay the jars on their sides on top. Shortly before you need them, heat the oven to 110°C (225°F) Gas 1/4, and leave the jars at this temperature for 20–30 minutes. The jars should still be hot when you fill them with the hot jam. Always prepare a few extra jars in case they are needed.

    Filling and storing: Have your hot jars and jar funnel ready. Pour the jam into the jars, leaving 6mm / 1/4 inch between the top of the jam and the rim if you are using a mason jar; 12 mm / 1/2 inch if you are sealing with paraffin wax and ordinary lids; or to the top if using waxed discs. If using mason jars or other canning jars, follow the manufacturer’s instructions for covering and sealing. Paraffin, if used, should be applied right away. Similarly, if using waxed discs, cover the jam with a waxed disc, push it down onto the surface, then screw on the lid, and leave the jar to cool. Jars which have been filled to the brim can be left to cool upside down, as this helps to produce a vacuum as the jam cools. Store the jam, once it is cool, in a dry, cool place.

    The Easy Kitchen: Preserves & Pickles is available here.

    Happy Thanksgiving everyone and pop back for some more ideas soon!


    This post was posted in Featured, News, US, What's new and was tagged with christmas, 2013, handmade, gift, Thanksgiving, cranberry

  • Posted on November 21, 2013

    Cranberry & Raisin Chutney

    It’s nearly that time of year again! As you enjoy your Christmas preparations, how about making some homemade chutneys or relishes to fill the house with a warm festive aroma? Here's a recipe from The Easy Kitchen: Preserves and Pickles, perfect as either a gift or as a delicious accompaniment for your turkey dinner!

    cranberry & raisin chutney

    A special homemade gift for Christmas or Thanksgiving, this chutney can be made at least a month in advance and it will keep for several months if stored in a cool, dark, dry place. It is the perfect accompaniment for Thanksgiving or Christmas turkey and ham, cheese and salads.

    125 ml / 1/2 cup white wine vinegar or cider vinegar

    90 g/3/4 cup raisins

    90 g/3/4 cup finely chopped nuts (Brazil nuts or almonds are best)

    finely grated zest and freshly

    squeezed juice of 2 unwaxed lemons

    1/2 teaspoon ground ginger

    1/2 teaspoon paprika

    1/2 teaspoon ground cinnamon

    1/2 teaspoon salt

    375 g / 2 cups minus 2 tablespoons sugar

    500 g / 1 lb. 2oz. fresh or frozen cranberries

    Makes 1 litre / 4 cups

    Put all the ingredients, except the cranberries, into a preserving pan. Add 175 ml / 3/4 cup water, bring to the boil, reduce the heat and simmer until tender. Add the cranberries and simmer for 40 minutes or until the fruit is soft but not disintegrated, about 45 minutes.

    Spoon into warm sterilized jars (see below). Cover and seal (see below). Store in a cool dark place for 2–3 weeks before using. After opening, keep covered in the refrigerator and use within 2 months.

    Below are a couple of preserving tips from the book, just to make sure your chutney keeps well and is stored properly:

    Jars: Jars must be sterilized before use. Wash the jars in hot soapy water, rinse in hot water and leave to air-dry. Place a folded dish towel on an oven shelf and lay the jars on their sides on top. Shortly before you need them, heat the oven to 110°C (225°F) Gas 1/4, and leave the jars at this temperature for 20–30 minutes. The jars should still be hot when you fill them with the hot jam. Always prepare a few extra jars in case they are needed.

    Filling and storing: Have your hot jars and jar funnel ready. Pour the jam into the jars, leaving 6mm / 1/4 inch between the top of the jam and the rim if you are using a mason jar; 12 mm / 1/2 inch if you are sealing with paraffin wax and ordinary lids; or to the top if using waxed discs. If using mason jars or other canning jars, follow the manufacturer’s instructions for covering and sealing. Paraffin, if used, should be applied right away. Similarly, if using waxed discs, cover the jam with a waxed disc, push it down onto the surface, then screw on the lid, and leave the jar to cool. Jars which have been filled to the brim can be left to cool upside down, as this helps to produce a vacuum as the jam cools. Store the jam, once it is cool, in a dry, cool place.

    The Easy Kitchen: Preserves & Pickles is available here.


    This post was posted in Featured, News, UK, What's new and was tagged with christmas, 2013, homemade, gift, Thanksgiving, preserves and pickles, Easy Kitchen, cranberry

  • Posted on November 15, 2013

    Recipe for the Weekend

    Well what a beautiful crisp autumn week it’s been – the perfect weather for porridge oats, weekend strolls and evenings by the fire! A few weeks ago we shared a warming mac ‘n’ cheese dish that you might just fancy, or how about some delicious soup? Or if you’d like to jazz up your porridge oats this weekend, then here is a brilliant baking recipe from the Nordic Bakery Cookbook by Miisa Mink. You’ve heard of the Nordic Bakery and their signature cinnamon buns? Well this book is full of the recipes that they use in their lovely relaxed cafés so that you can enjoy Nordic baking in your own home.

    Oatbake with blueberries and raspberries

    This is our favourite dessert for a weekend brunch. The fresh berries make it irresistible and not too heavy. Serve it with a dollop of whipped cream or a helping of custard if you think it needs a little something else.

    100 g/¾ cup rolled (porridge) oats

    300 ml/1¼ cup hot milk

    100 g/6½ tablespoons unsalted butter, softened at room temperature

    60 g/5 tablespoons (caster) sugar

    50 ml/3 tablespoons (runny) honey

    1 teaspoon vanilla extract

    1 egg, lightly beaten

    1 teaspoon baking powder

    120 g/1 cup plain/all-purpose flour

    150 g/1 generous cup blueberries

    150 g/1 generous cup raspberries

    icing/confectioners’ sugar, for dusting

    a 900-g/2-lb. loaf pan, greased 

    Serves 6

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the oats and hot milk in a mixing bowl and set aside for a few minutes to allow the oats to absorb most of the milk and to cool down slightly.

    Put the butter and sugar in a separate bowl and cream with a wooden spoon or handheld electric whisk until pale and fluffy. Stir in the honey and vanilla extract. Gradually add the egg, a little at a time, beating well after each addition.

    Sift the baking powder and flour together, then fold into the butter mixture. Drain any remaining liquid from the oats, then stir into the mixing bowl.

    Pour the mixture into the prepared loaf tin and sprinkle the blueberries and raspberries evenly on top.

    Bake in the preheated oven for 50–60 minutes, until a skewer inserted into the centre comes out clean. Leave to rest in the tin for 10 minutes before turning out onto a wire rack to cool. Dust with a little icing sugar before serving.

    Nordic Bakery Cookbook by Miisa Mink is available here.

    Have a lovely weekend everyone and happy baking!


    This post was posted in Featured, News, UK, What's new and was tagged with 2013, baking, brunch, recipe for the weekend, mac 'n' cheese, dessert, oats

  • Posted on November 8, 2013

    Recipe for the Weekend

    With everyone bracing the cold evenings to watch some spectacular (or not so spectacular!) fireworks this week, we thought you might want something to warm yourselves back up again at the weekend. So we have a spicy recipe from the brilliant new book by Dan May, The Red Hot Chilli Sauce Book. A tasty fish dish, this recipe might just be the one that you cook for a Saturday night dinner party… just check that your guests can handle the heat first!!

    So here is the Marinated Monkfish with Grilled Vegetable Salad. The recipe comes in three parts – the marinade, the sauce and the dish itself – so make sure you check through the whole thing before cooking it or simply pick the bits that you’d like to use!

    Antillais Fish Marinade

    The French Antilles are in many ways the gem of the Caribbean when it comes to cuisine. Heavily influenced by its French colonial history, the food is often complex and always delicious. This is a simple marinade designed for fish – and being Caribbean it is wonderfully HOT! It uses the Antillais Caribbean Scotch Bonnet, which to my mind is simply the best Scotch Bonnet out there – it also grows rather well on a warm windowsill in the UK!

    41/2 tablespoons lime juice

    1 teaspoon sea salt

    3 thyme sprigs, leaves stripped and chopped

    1 teaspoon mixed peppercorns, ground

    3 garlic cloves, chopped

    1–2 Antillais Caribbean ScotchBonnet (or other Scotch Bonnet) chillies, deseeded

    Put all the ingredients in a food processor or blender and process until you have a smooth paste. Scrape into a large resealable food bag and refrigerate until you are ready to use it.

    To use, add the fish to the bag, reseal it and give the bag a really good shake. Marinate for about 20 minutes.

    I would use this: to coat red snapper, but any firm-fleshed fish would do – try monkfish.

    Antillais Caper and Scotch Bonnet Sauce

    Try this as an accompaniment to any fresh grilled/broiled fish — mackerel would be perfect. I still can’t imagine a better place in the world to eat fresh fish than the Caribbean: straight off the boat and onto glowing embers! This sauce takes the classic flavour of capers and gives it a huge kick of fiery, fruity Scotch Bonnet – perfect with the lime juice and fresh herbs.

    1 banana shallot (or other large shallot), roughly chopped

    1 garlic clove, roughly chopped

    a small handful of coriander/cilantro, chopped

    a few flat leaf parsley and/or tarragon leaves, chopped

    juice of 11/2–2 limes

    2 tablespoons good-quality olive oil

    1 tablespoon capers, rinsed and chopped

    1 tablespoon Cabernet Sauvignon vinegar

    1–2 Antillais Caribbean Scotch Bonnet chillies, deseeded

    sea salt and freshly ground

    black pepper

    Put all the ingredients in a blender or food processor and pulse until you have a smooth and fragrant sauce. Add 1–2 tablespoons water to loosen the sauce if it is a little thick. Season with salt and pepper, to taste. Set aside for 10–15 minutes to allow the flavours to combine. Enjoy!

    I would use this: to serve with fresh grilled/broiled or barbecued fish.


    Marinated Monkfish with Grilled Vegetable Salad

    Despite the very Caribbean use of hot chilli, the food of the French Antilles often has a distinct feel of southern France. In this recipe the spicy monkfish is accompanied with a simple salad of grilled/broiled vegetables and herbs. This dish is very hot and illustrates how well suited fresh fish and fresh chillies are. If you’re worried about scaring your guests (or children), you can slightly reduce the chilli content in the marinade. A little extra dressing can always be used to “reboot” the chilli level when serving.

    2 monkfish fillet steaks, about 150 g/51/2 oz. each

    Antillais Fish Marinade (recipe above)

    1 aubergine/eggplant

    1 red sweet/bell pepper

    225 g/8 oz. ripe tomatoes

    1 courgette/zucchini

    olive oil, for brushing and frying

    a good handful of finely chopped mixed herbs, such as basil, parsley, tarragon

    Antillais Caper and Scotch Bonnet Sauce (recipe above)

    sea salt and freshly ground black pepper

    Serves 2

    Put the monkfish in a resealable food bag and add the Antillais Fish Marinade. Reseal the bag and give it a good shake. Make sure the fish is well coated in the marinade. Put in the fridge and marinate for 2 hours. (Monkfish is very meaty and can take longer to marinate than most other fish.)

    Meanwhile, cut the aubergine/eggplant into slices about 1 cm/1/2 inch thick, sprinkle with salt and leave in a colander for 1 hour. Rinse well and put on kitchen paper/paper towels to dry. Pat the tops dry.

    Put the pepper under a hot grill/broiler until its skin blackens. Remove from the heat, put in a suitable food bag and allow to cool.

    Put the tomatoes under the hot grill/broiler and cook until the skins begin to colour and they soften. Remove the skins, then cut out the tough core and cut the flesh into quarters.

    Remove the skin from the cooled pepper, then deseed it and slice the flesh into strips. Cut the courgette/zucchini into slices that are slightly thicker than the aubergine/eggplant, season with salt and brush with oil. Also brush both sides of the dried aubergine/eggplant slices with oil and put both the sliced vegetables under the grill/broiler. Cook until tender, turning once, brushing with olive oil if required. Remove from the grill/ broiler and allow to cool before cutting into strips of roughly the same width as the pepper.

    Combine the vegetables in a large bowl, then stir through the fresh herbs. Dress with a little more salt, pepper and oil.

    Preheat the oven to 100°C (200°F) Gas 1/2 and put a plate in to warm. Remove the monkfish from the marinade and drain off any excess marinade. Heat a little oil in a non-stick frying pan over medium heat and fry the fish for 4–5 minutes on each side until they are just cooked and have developed a good colour. Remove from the frying pan and put on the warmed plate in the oven for 4–5 minutes to rest.

    To serve, put a monkfish fillet on the plate and arrange the grilled vegetable salad alongside. Dress the fish with a few teaspoons of the Antillais Caper and Scotch Bonnet Sauce. This is also excellent served with plain rice and peas.

    The Red Hot Chilli Sauce Book by Dan May is available here.

    Have a lovely weekend everyone and happy cooking!


    This post was posted in Featured, News, UK, What's new and was tagged with 2013, fish, chilli, recipe for the weekend

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