Archive for the ‘Rick Stein’ Category

Kedgeree of Arbroath Smokies (Rick Stein)

November 14, 2015

Many years ago I appeared in a series for Yorkshire Television called Farmhouse Kitchen with Grace Mulligan. I got on very well with her and she taught me a lot about cooking on the box. She also introduced me to Arbroath smokies, which was just as valuable. A true Scottish delicacy, these are small haddock or sometimes whiting that are brined and then heavily smoked on the bone which keeps the fillet moist and sweet.

Serves 4
butter 25g
onion 1 small, chopped
green cardamom pods 2, split open
turmeric powder ¼ tsp
cinnamon stick 2½cm piece
bay leaf 1, very finely shredded
basmati rice 350g
chicken stock or vegetable nage 600ml
eggs 2
Arbroath smokies 450g
flat-leaf parsley 2 tbsp, chopped, plus a few sprigs to garnish
salt and freshly ground pepper

Melt the butter in a large pan, add the onion and cook over a medium heat for 5 minutes, until soft but not browned. Add the cardamom pods, turmeric, cinnamon stick and shredded bay leaf and cook, stirring, for 1 minute. Add the rice and stir it around for about 1 minute, until all the grains are thoroughly coated in the spicy butter.

Add the stock and ½ tsp of salt and bring to the boil. Cover the pan with a close-fitting lid, lower the heat and leave it to cook very gently for 15 minutes.

Meanwhile, hard-boil the eggs for 8 minutes, then drain. When just cool enough to handle, peel them and cut into small pieces. Flake the Arbroath smokies into small chunky pieces, discarding the skin and bones.

Uncover the rice and gently fork in the fish and chopped eggs. Re-cover and return to the heat for 5 minutes or until the fish has heated through. Then gently stir in the chopped parsley and season with a little more salt and black pepper to taste. Serve garnished with sprigs of parsley.

From Rick Stein’s Seafood Odyssey by Rick Stein

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Pumpkin ravioli with sage butter (Rick Stein)

August 3, 2011

Pumpkin ravioli with sage butter

Veg

Pumpkin ravioli with sage butter

Impress your friends with Rick Stein’s homemade pumpkin ravioli – perfect for a show off dinner party dish.

Ingredients

For the fresh egg pasta
For the sage butter

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Cut the piece of pumpkin into wedges and scoop out the seeds. Put into a roasting tin, sprinkle over the oil, fennel seeds and some seasoning and turn over once or twice.
  3. Roast for 30 minutes until tender. Leave until cool enough to handle and then scoop the flesh away from the skin.
  4. Put the flesh in a bowl and mash to a smooth purée with a fork. Stir in the egg yolk, parmesan, nutmeg, amaretti biscuits, breadcrumbs and seasoning to taste.
  5. For the pasta dough, put all the pasta ingredients into a food processor and blend until they come together into a ball.
  6. Tip the dough on to a work surface and knead for 10 minutes, until smooth and elastic. Wrap in cling film and leave to rest for 10 – 15 minutes.
  7. Bring a large pan of well-salted water (one teaspoon salt per 600ml/1 pint water) to the boil.
  8. To make the ravioli, cut the pasta dough into quarters and, working with one piece at a time, roll out using a pasta machine, lightly dusting the dough with flour between rolls and finishing on setting number five.
  9. Place the piece of dough on a floured surface and make small indentations over the bottom half of it at 6cm/2½in intervals, 2½cm/1in from the edges.
  10. Place a teaspoon of the pumpkin filling on each mark and then brush lines of water between them.
  11. Fold over the top half of the dough and, working from the centre of the line outwards, press firmly around each pile of filling with your fingers to push out any trapped air and seal in the filling.
  12. Trim off the edges and then cut between the rows with a sharp knife or a fluted pasta wheel. You should make about eight or ten ravioli (5 x 5cm/2 x 2in each). Repeat with the remaining three pieces of dough.
  13. If you are not going to eat the ravioli immediately, drop them into the boiling water as you make each batch and cook for just one minute, then lift out with a slotted spoon and drop into a bowl of cold water.
  14. Drain and lay out on lightly oiled trays, cover with cling film and chill until needed. Then drop back into boiling salted water just before serving and cook for three minutes.
  15. Alternatively cook them all at once for a total of four minutes. Drain well and tip into a large, warmed serving bowl.
  16. For the sage butter, melt the butter in a large frying pan until foaming, throw in the sage and fry for a few seconds. Remove the pan from the heat and add the lemon juice and some slat and pepper to taste.
  17. Pour the sage butter over the ravioli, with some grated parmesan cheese if liked.
  18. Serve immediately.