Archive for August, 2013

Cod with peppers, rosemary and garlic (Angela Hartnett)

August 14, 2013

(Serves 4)
300g new potatoes
Maldon sea salt
100ml olive oil
15ml white wine vinegar
2 romano peppers
1 sprig rosemary
1 clove garlic, crushed
4 cod fillets, about 120g each
Handful of flat-leaf parsley, chopped
Zest of one lemon

Add the new potatoes to a small saucepan filled with cold water, season, bring to the boil and simmer until cooked.

Reserve some oil for cooking, then beat the rest together with the white wine vinegar until emulsified.

Place the peppers in a baking tray with the rosemary, garlic, a splash of oil and some sea salt, then put in the oven on a medium to high heat until the skin blisters. Remove from the oven (leaving oven on), place in a bowl and cover with cling film (they will continue cooking and it will be easier to peel them). Allow to cool slightly, peel the skins, remove the seeds, and cut into strips.

Add a splash of oil to a non-stick frying pan on a medium heat, season the cod and place skin side down for two minutes, followed by four or five minutes in the hot oven, depending on the thickness of the fillets.

Drain and halve the potatoes, mix with the peppers and vinaigrette, place in a large dish with the cod on top. Finish with the chopped parsley and lemon zest.

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Pork with apricots and almonds (Angela Hartnett)

August 14, 2013

(Serves 2)
500g pork tenderloin
30g butter
1 tsp coarse grain mustard
100ml olive oil
20ml red wine vinegar
3 spring onions, sliced
200g radicchio, torn
50g almonds, skin on
4 apricots, sliced

Add a dash of oil to a roasting pan, put it on the stove top on a medium heat, season the pork and brown for a few minutes, turning so it colours evenly.

Add the butter to the pan and place in a preheated oven at 200C/400F/gas mark 6 for 7-10 minutes.

Check the meat is cooked, remove from the pan and allow to rest for about four minutes.

Meanwhile, beat together the mustard, oil and vinegar until emulsified.

Put the radicchio and spring onions in a bowl and add the vinaigrette.

Smash the almonds into fairly large chunks, add them to the bowl along with the sliced apricots and mix everything together.

Slice the pork, toss through and serve immediately.

Fish stew with samphire (Angela Hartnett)

August 14, 2013

Fish stew with samphire

Serves four

1 courgette, sliced
75 ml olive oil
2 cloves garlic, sliced
1 shallot finely sliced
4 tomatoes, de-seeded and halved
500ml of fish or vegetable stock
400g monkfish, cut into 8 pieces
200g tin of cannellini beans
50g samphire
1 tbsp basil, chopped
Pinch of salt

Wash and slice the courgette and leave to one side.

Put half of the olive oil into a pan with the garlic and shallot and saute on a medium heat for 2 minutes.

Add the courgette and tomato, season and saute for 3 minutes. Add the stock and simmer for 5 minutes until it thickens slightly. Remove from the heat and leave to one side.

Put the remaining olive oil into a pan on medium heat. Add the fish, season and saute for 3-5 minutes. Add the vegetables to the pan, add the drained beans and let everything simmer together for 3 minutes. Check seasoning, add the samphire and basil and serve.