16

Jul

WEYMOUTH RECIPES !

Posted on July 16, 2018

SHELLFISH POT ROAST

Makes 4
3 shallots
1 bulb Florence fennel, finely sliced
3 tbsp extra virgin olive oil
2 cloves garlic, crushed
A large pinch of saffron
½ tsp Madras curry
1 tablespoon orange marmalade
150mls wine
300mls fish stock
For the shellfish 
350g mussels, live in closed shells, discard any that are damaged or will not shut when tapped sharply
300g palourde clams, live in closed shells, discard any that are cracked
6 scallops, prepared





  • Cook the shallot and fennel in the olive oil in a large saucepan for 3 – 4 minutes, stirring occasionally. Add the garlic, saffron and curry powder and stir over a low heat to avoid scorching. Stir in the marmalade with the wine and stock. Bring to the boil and simmer for 1 minutes.

  • Add the mussels and clams. Cover and steam over a low heat for 3 – 4 minutes or until the mussels and clams are open. Lift onto a plate and set aside.

  • Reduce the cooking liquid by boiling rapidly to around 2/3rds of its original quantity - check that it isn’t too salty in which case let down again with a little water. Whisk in the crème fraiche, bring to the boil and simmer for 1 – 2 minutes.

  • Add the scallops, quartered, crab claws and split lobster to the liquid and cook over a very gentle heat until piping hot, pile in the rest of the seafood and add the prawns. Cover with a lid and heat very gently until all is very hot – but avoid cooking for any length of time as the shellfish will toughen. Season the liquid with black pepper and sprinkle the chives, or stir in the samphire over the top to serve.

  • Serve with lots of warm crusty bread.

    ***



    SESAME WHELKS WITH NOODLES. 

    500g small cooked whelks, operculum removed
    2 tbsp vegetable oil
    6 spring onions, finely sliced
    5cm piece fresh ginger, julienned
    1 red chilli, de-seeded and finely chopped
    1 tbsp sesame seeds
    2 tsp honey
    ½ tsp Sichuan peppercorns
    Grated zest and juice 1 lime
    1 tbsp each chopped fennel herb, coriander and mint
    Soy sauce and sesame oil to taste
    Fish sauce
    To serve
    Cooked egg noodles




    Cook the shallot and fennel in the olive oil in a large saucepan for 3 – 4 minutes, stirring occasionally. Add the garlic, saffron and curry powder and stir over a low heat to avoid scorching. Stir in the marmalade with the wine and stock. Bring to the boil and simmer for 1 minutes.

    Add the mussels and clams. Cover and steam over a low heat for 3 – 4 minutes or until the mussels and clams are open. Lift onto a plate and set aside.

    Reduce the cooking liquid by boiling rapidly to around 2/3rds of its original quantity - check that it isn’t too salty in which case let down again with a little water. Whisk in the crème fraiche, bring to the boil and simmer for 1 – 2 minutes.

    Add the scallops, quartered, crab claws and split lobster to the liquid and cook over a very gentle heat until piping hot, pile in the rest of the seafood and add the prawns. Cover with a lid and heat very gently until all is very hot – but avoid cooking for any length of time as the shellfish will toughen. Season the liquid with black pepper and sprinkle the chives, or stir in the samphire over the top to serve.

    Serve with lots of warm crusty bread.

     

    ***


     

    WINKLE, ROSEMARY AND PANCETTA RAGU

    400g cooked winkles, removed from the shell and operculum removed
    100g diced pancetta
    1 tbsp extra virgin olive oil
    4 tomatoes, skinned and de-seeded
    5 tbsp white wine
    1 small red chilli, de-seeded and finely chopped
    1 tbsp chopped rosemary
    1 tbsp chopped parsley
    A splash of malt vinegar to taste
    Salt and freshly ground black pepper
    To serve
    200g cooked angel hair pasta
     



     

    Shell the winkles and remove the operculum . Refrigerate until required.

    Heat a frying pan, add the pancetta and olive oil and fry together until the pancetta has begun to brown, add the tomatoes and chilli and continue to cook until the tomatoes are breaking down.

    Add the wine, bring to the boil and simmer until its reduce to virtually nothing and the tomato mix is thick. Stir into the winkles and add the herbs and season to taste. To serve toss into the cooked pasta and adjust seasoning.


    ***


     

    POACHED HAKE WITH OYSTER, POMMERY AND CHIVE REDUCTION

     

    Serves 4
    4 small hake loins
    12 rock oysters
    2 shallots, finely chopped
    50g unsalted butter
    250mls Pommery
    150mls fish stock
    Bouquet garni: peppercorns, thyme, parsley
    1 bay leaf
    150mls crème fraiche
    2 tbsp chopped chives
    A squeeze of lemon juice to taste
    Splash of Tabasco
    Salt and freshly ground black pepper.
     



     


    Skin the hake loins and shuck the oysters, reserving the oyster liquor. Refrigerate the oysters until required.
    Cook the shallots in half the butter in a large sauté pan until soft, add the Pommery, stock and herbs. Bring to the boil and simmer for 2 minutes.

    Add the hake loins and cover with a well-fitting liquid. Cook over a poaching temperature for 7 – 8 minutes and the fish just cooked. Press the fish loins and the flakes will separate under gentle pressure. Lift the fish onto a plate and keep warm.

    Set the cooking liquid over a high heat and reduce to half its original quantity by boiling rapidly. Strain into a clean saucepan, add the crème fraiche and bring back to the boil, simmer for 2 – 3 minutes or until the liquid will hold over a back of a spoon. Add the oysters and liquor to the liquid and cook over a low heat for 1 minute and stir in the chives, whisk in the remaining butter.  Adjust seasoning with lemon, salt and pepper.

    Lift the hake loins onto individual serving dishes and spoon the oyster and chive sauce over the top. 

     

    ***


     

     


    CUTTLEFISH CHIPS WITH BLENDER TARTARE SAUCE 

    1 large cuttlefish, cleaned and
    head only
    5 tbps flour, seasoned with salt,
    pepper and turmeric
    Oil for deep-frying

    Tartare  Sauce:
    1 whole egg
    1 egg yolk
    280ml (½ pint) mixture of olive oil and sunflower oil
    Pinch of dry mustard powder
    Splash wine vinegar
    1 tablespoon capers, finely chopped
    1 tablespoon gherkins, finely chopped
    Handful parsley, finely chopped
    Salt and black pepper, to taste


Heat the oil in a deep-fry fryer to 180C.

Cut the cuttlefish head into finger length ‘goujons’ strips. Score each ‘chip’ – 2 – 3 times.Pat dry with absorbent paper and roll in the seasoned flour.

Deep-fry the chips for 45 – 60 second until the cuttlefish is no longer translucent. Drain on kitchen paper and sprinkle with some rock salt.

Serve with tartare sauce : Place the whole egg, egg yolk and mustard powder in the jug of a hand held blender.  Place the blender on top of the eggs and pour in the oil.  Blend the eggs and oil together, gradually lifting the blender to allow the oil to mix in.  Blend until thick and smooth adding a little more oil if necessary, add the remaining ingredients and season to taste.  Chill before serving

 


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BRAISED CUTTLEFISH IN RIOJA

Serves 4
900g octopus, cleaned and blanched                                                                                          
1 tbsp oil and 30g butter                                                                                                         
3 red onions, peeled cut into thick wedges
1 tbsp dark brown sugar                                                                                                         
2 cloves garlic                                                                                                                            
1 tbsp balsamic vinegar                                                                                                            
1 sprig of rosemary                                                                                                          
200ml Rioja                                                                                                                            
300ml shellfish stock                                                                                                               
sea salt and freshly ground black pepper                                                                                
2-3 tbsp aioli OR crème fraiche]



Preheat the oven to 325C/gas mark 3. Heat the oil and butter together in a large ovenproof casserole. When the butter is foaming, brown the octopus pieces – a few at a time. Lift onto a plate and set aside.

Add the red onions to the casserole and cook over a medium heat until beginning to brown. Add the sugar, garlic and balsamic vinegar; stir over a high heat for 1-2 minutes.

Replace the octopus and add the rosemary and Rioja. Simmer for 1-2 minutes then add the shellfish stock. Bring to the boil season lightly with salt and pepper. Cover and cook in the oven for 11/2 – 2 hours or until the octopus is completely tender.

When the octopus is cooked, lift onto a plate with a slotted spoon. Bring the cooking juices to boil and allow to simmer to a syrupy consistency. Replace the octopus and adjust seasoning if necessary. Spoon the aioli OR crème fraiche over the top and serve straight from the casserole.

 

 
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