Cook Book Challenge: Week 21

For the next 10 weeks of the challenge, I'll be going through this Mini Cookbook Collection. This set of books was a collection released by The Herald Sun. I don't read that propaganda paper, but my dad is a big fan of it. So he picked up the collection for me.

It features a bunch of recipes from these cook's actual recipe books, meant as a teaser to encourage you to buy the real thing. At $2 a pop, it was hard to resist the little taste test,


First cab off the rank is Jamie Oliver's "Jamie Does…"

Admittedly, I'd been wanting to get into this series for quite some time. The thing that stopped me was the fact that this book was first in line. I flicked through it a few times and was just uninspired. The recipes look nice enough, but that's about it. They look nice. In the end, I made my boyfriend pick a recipe for dinner. He's as bad at decision making as I am, so he narrowed it down to three instead (after narrowing it down to half the book, after which I informed him he was nowhere near 'making a choice') and I settled on Moroccan Fish and Chips. 

I rarely have fish, since I grew up in a household where my mother was allergic to it. So an excuse to have fish is always a welcome one. I couldn't get monkfish, so I subbed it for blue grenadier. I also opted for this Turkish bread, which was just to die for. Seriously, I could eat it by itself. I also served it with grilled corn cause, well, any excuse for corn. I love it. 

Here's Jamie's recipe.

Moroccan Fish and Chips

Ingredients

600g monkfish tails, skin off, trimmed and cut into 5cm pieces
olive oil
sea salt and freshly ground black paper
1kg baking potatoes, scrubbed clean
olive oil
2 ripe tomatoes, roughly chopped
1/2 a small cucumber, halved lengthways and finely sliced
1 carrot, peeled and cut into matchsticks or speed peeled into strips
1 tbsp capers, drained
a small bunch of fresh coriander, leaves picked
4 Arab-style breads or flatbreads
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
natural yoghurt to serve

For the marinade
1/2 tbsp paprika
1/2 tbsp tumeric
1/2 tbsp ground ginger
1/2 tbsp ground coriander
a small bunch of fresh flat-leaf parsley, finely chopped

Method

  1. Preheat oven to 200°C/400°F. Put your monkfish in a bowl with all the marinade ingredients, 2 tbsp olive oil and a nice big pinch of salt and pepper. Mix well so the monkfish gets evenly coated, then cover with cling wrap and refrigerate for at least an hour.
  2. Meanwhile, cut the potatoes into 1cm chips and spread out in a single layer on 2 large roasting trays. Drizzle over a few lugs of olive oil, season well with salt and pepper, and toss the chips until coasted. Roast for about 30 to 40 minutes, or until cooked through, crisp and lightly golden. Half way through the cooking time, swap the trays around in the oven and give each one a good shake so all the chips cook evenly. 
  3. Put a griddle pan or a large non-stick frying pan on high heat to get really hot. Make your salad by mixing the tomatoes, cucumber, carrot, capers and coriander together in a bowl.
  4. About 10 minutes before your chips are ready to come out of the oven, put your monkfish pieces into the screaming hot pan and cook, turning every couple of minutes, for 5 to 7 minutes, until firm and cooked through.
  5. Warm your breads in a hot dry pan for 30 seconds or so on each side, or wrap them in foil and pop them into the oven for a few minutes. Dress your salad with the white wine vinegar and extra virgin olive oil, then season with a pinch of salt and pepper and toss.
  6. Tear your flat breads and half and slit them open with a knife. Stuff the pockets with a small handful of salad, a few monkfish chunks and a dollop of yoghurt. Sprinkle a little paprika over your chips and serve on the side.
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