Home Chef - Series 5 Episode 7

Transcription

1 Home Chef - Series 5 Episode 7 HAKE WITH CASSOULET OF BEANS AND CHORIZO Hake has a lovely soft texture and slight sweetness when it s very fresh. It s highly regarded by chefs, as it offers great value for money. Ask your fishmonger for the hake fillets from the centre cut so that they are nice and chunky. The combination of the chorizo and beans gives this dish a real spanish flavour. Serves 4 60g (2 1/4oz) mixed dried beans (such as haricot, cannellini, borlotti and black-eyed beans) 2 tbsp rapeseed oil 100g (4oz) raw chorizo 1 tsp snipped fresh chives 4 x 150g (5oz) skinless hake fillets, pin bones removed red gel (page 247), to garnish 150ml (1/4 pint) vegetable stock (page 252) 1 tbsp softened butter basil purée (page 243), to garnish red foam (page 246), to garnish sea salt and freshly ground black fresh micro basil, to garnish 2 tsp chopped fresh flat-leaf parsley Preheat the oven to 200 C (400 F/gas mark 6). Place the beans in a large pan with plenty of water and a good pinch of salt. Bring to a simmer and cook for minutes, until tender. Drain and refresh under cold running water. Heat 1 tablespoon of the rapeseed oil in a heavy-based pan over a medium heat. Add the chorizo and sauté for 2 3 minutes, until sizzling. Remove the chorizo and drain on kitchen paper. Place the stock, the butter, the reserved cooked chorizo and the beans in a pan and bring to the boil, then reduce the heat and simmer for a few minutes, until warmed through. Season to taste and stir in the parsley and chives. Keep warm. 1 P a g e

2 Arrange the hake on a piece of parchment paper in a steamer. Drizzle with the remaining 1 tablespoon oil and steam for 8 10 minutes, until just cooked and tender. The cooking time obviously depends on the thickness of the fish fillets. To serve, spoon the bean and chorizo cassoulet onto the centre of each warmed plate and arrange the hake on top, skin side up. Garnish with the red gel and basil purée, then spoon over the foam and scatter with the micro basil. The bean and chorizo cassoulet can be made up to 2 days in advance and kept covered with clingfilm in the fridge. Simply warm through when needed. WINE Try an Albariño from Galicia, Spain, or a white Rioja, also from Spain. VEGETABLE STOCK Makes about 1.2 litres (2 pints) 2 leeks, trimmed and finely chopped 2 onions, peeled and finely chopped 100ml (3 1/2fl oz) dry white wine 1 fresh thyme sprig 1 bay leaf 2 carrots, peeled and cut into 1cm (1/2in) dice 1 star anise 1 tsp pink corns 2 celery sticks, finely chopped 1 tsp coriander seeds 1 fennel bulb, cut into 1cm (1/2in) dice pinch of salt 1 garlic bulb, sliced in half crossways 2 P a g e

3 Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender. Either set aside to marinate for 2 days in a cool place, or if you re short of time, strain through a sieve. Taste if you find the flavour isn t full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required. This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it. MANGO GEL Makes 500ml (18fl oz) 5g agar agar 500ml (18fl oz) mango coulis (shop bought) Place the agar agar in a pan with the mango coulis and blitz until smooth with a hand blender. Bring to the boil, remove from the heat and leave to set in the fridge for 20 minutes. Transfer to a food processor and blend again until smooth. Place in a squeezy bottle and use as required. VARIATIONS RED PEPPER GEL Replace the mango coulis with 300g (11oz) of red purée. These will keep for up to 1 week in the fridge. 3 P a g e

4 BASIL PURÉE Makes 700ml (1 1/4 pints) 350g (12oz) fresh basil leaves 200ml (7fl oz) rapeseed oil 250g (9oz) spinach leaves, tough stalks removed sea salt and freshly ground black Blanch the basil and spinach for 2 3 minutes in a pan of boiling water. Strain out the water, reserving 300ml (1/2 pint). Place the basil and spinach in a Thermomix (see page 273 for details) or blender. Take the reserved water that was used for blanching and the oil and gradually add them to the blending basil and spinach. Blend for 30 seconds, until smooth, and season to taste. Place in a squeezy bottle and use as required. This can be kept for up to 1 week in the fridge RED PEPPER FOAM Makes about 600ml (1 pint) 1 tbsp rapeseed oil 1 red, roasted, cored and diced 150ml (1/4 pint) vegetable stock (page 252) 150ml (1/4 pint) milk 1 small garlic clove, crushed 1 tbsp chopped fresh basil 1 tsp tomato purée pinch of smoked paprika sea salt and freshly ground white 1 tbsp soya lecithin Place the rapeseed oil in a pan and add the red, garlic, tomato purée, paprika, stock and milk. Bring to the boil, then add the basil and season to taste. Blend to a purée with a hand blender, then pass through a sieve into a clean pan. Add the soya lecithin and hand 4 P a g e

5 blend to achieve a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately. This can be made in advance up to the stage where it is passed through a sieve. Store in the fridge covered in clingfilm for up to 2 days, then reheat in a pan and add the soya lecithin at the last minute just before frothing. For other recipes from the Home Chef Series please go to Home Chef Series 5 Website 5 P a g e