1000 Recipe Cookbook: Easy to Follow Recipes for All Occasions by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub
Publisher: IB Dave's Library
Published: 2010-05-10T14:42:40+00:00

12 fresh bay leaves

salt and freshly ground black pepper

For the sauce

1 teaspoon grated fresh root ginger

1 tablespoon freshly squeezed

lime juice

12 fresh basil leaves, chopped

100g/4oz butter, softened

75ml/3fl oz dry white wine

• Soak 12 bamboo skewers in water for at least 30 minutes to prevent them burning.

• Put all the seafood in a bowl, and mix with the lime juice, oil and basil. Season with salt and pepper.

• Thread the salmon, prawns and scallops alternately onto the skewers, adding a bay leaf to each skewer.

• To make the sauce, beat together the ginger, lime juice, basil and butter with a little seasoning until well combined.

• Cook the kebabs under a medium grill or on a barbecue for 8–10 minutes, turning occasionally, until evenly cooked and lightly browned on all sides.

• Meanwhile, boil the wine until it is reduced to 2 tablespoons. Remove from the heat, and gradually whisk into the sauce. Serve the hot kebabs with the sauce.

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fish & seafood

Mediterranean plaice rolls

serves 4

ingredients

75g/3oz butter, plus extra

for greasing

4 plaice fillets, about 225g/8oz

each, skinned

1 small onion, chopped

1 celery stick, finely chopped

100g/4oz fresh white breadcrumbs

3 tablespoons chopped fresh

flat-leaf parsley

2 tablespoons pine nuts, toasted

4 pieces sun-dried tomatoes in oil,

drained and chopped

50g/2oz canned anchovy fillets,

drained and chopped

freshly ground black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4. Grease an ovenproof dish with a little butter.

• Cut the plaice fillets in half lengthways to make 8 smaller fillets. Melt the butter in a pan, and add the onion and celery. Cover and sweat for 15 minutes, until soft. Do not allow to brown.

• Combine the breadcrumbs, parsley, pine nuts, sun-dried tomatoes and anchovies. Stir in the softened vegetables with the buttery juices and season with pepper.

• Divide the stuffing into eight portions. Taking one portion at a time, form the stuffing into balls, then roll up each one inside a plaice fillet. Secure each roll with a cocktail stick.

• Put the rolled-up fillets in the ovenproof dish. Bake for about 20 minutes until the fish flakes easily when tested with a fork. Remove the cocktail sticks, then serve the hot plaice rolls with a little of the cooking juices drizzled over.

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fish & seafood

Poached red emperor

serves 4

ingredients

900ml/11⁄2pt coconut milk

2 teaspoons grated fresh root ginger

3 fresh red chillies, finely chopped

1 tablespoon chopped coriander

6 shallots, finely chopped

6 kaffir lime leaves

2 lemon grass stalks, white part

only and tough outer layer

removed, sliced

2 teaspoons grated lime zest

500ml/18fl oz fish stock

75ml/3fl oz Thai fish sauce

75ml/3fl oz freshly squeezed lime

juice, strained

4 red emperor fillets, about

250g/9oz each

• Bring the coconut milk to the boil in a saucepan, and boil for 3 minutes. Add the ginger, chillies, coriander, shallots, lime leaves, lemon grass and lime zest, and bring back to the boil. Add the stock and fish sauce, and simmer for 15 minutes.

• Pass through a sieve, and add the lime juice.

• Heat the sauce in a wide frying pan and, when it comes to the boil, add the fish, then reduce the heat and simmer gently for 10–15 minutes until just cooked through.

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