“One of my favorite dinner dishes is my salmon with gin and tonic, which combines herbs and botanicals with the delicate flavors of fish. It got me thinking about other herbal combinations to complement fish, and in a flash of inspiration, I realized that spicy Thai herbs (galangal, makrut lime (kaffir), lemongrass) could be the perfect complement to the oily flesh of the trout. “
In this case, tequila works wonders. “An elegant dish for a summer afternoon. A tequila-lime soda on the side is totally optional, but recommended.”
Thai tequila trout
It serves: 4
Ingredients:
4 whole rainbow trout, gutted and cleaned
250 ml sparkling water
Sea salt and freshly ground black pepper
for the marinade:
4 tablespoons of tequila
Fine zest and juice of 1 lime
3 cloves of garlic, crushed
A small piece of galangal, peeled and grated.
1 stem lemongrass, finely grated
6 makrut (kaffir) lime leaves, finely grated
½ red chili, finely chopped
1 teaspoon ground coriander
Serve:
A handful of fresh cilantro
Flaked sea salt
Lemon slices
Cooked rice
Method:
1. The night before you want to cook the dish, marinate the fish. Put all the marinade ingredients in a small bowl and season with salt and pepper. Spread a quarter of the mixture inside each trout, then place the trout in a large baking dish and pour over the sparkling water. Place in the refrigerator overnight.
2. The next day, take the fish out of the refrigerator and preheat the oven to 200C/180C fan/gas. 6. Place the dish in the oven and bake for about 20 minutes, or until the fish is opaque and cooked through.
3. If the sauce has not reduced enough, remove the fish to a plate and cover with aluminum foil to keep warm. Pour all the pan juices into a saucepan and place over medium heat. Let the liquid bubble over the heat until it is reduced to a sticky sauce.
4. Serve the trout with the sauce on top and a little fresh cilantro leaves. Sprinkle with flaked salt and serve limes on the side, as is mandatory with tequila. Serve with rice.
Cauliflower steak with green mango and pistachio
Upgrade this root vegetable with some bold flavors
(Martin Poole/PA)
“This recipe is all about experimenting with new flavours: the sweet and sour flavor that the citrusy amchoor brings to this rich starter or light lunch is delicious.”
“Amchoor is a spice not often used in Western cooking – it's probably not something everyone has in their spice rack alongside the usual cumin and coriander, but try it if you can find it.”
One large cauliflower should easily yield four fillets, with some left over.
It serves: 2-4
Ingredients:
4 cauliflower fillets, 2 cm thick each
70g butter
1 tablespoon amchoor
1 teaspoon ground coriander
1 large clove garlic, crushed
60 g shelled pistachios
Sea salt and freshly ground black pepper
1-2 limes, halved
Serve:
1 fresh ripe mango, peeled, pitted and sliced
Tablespoons of thick natural yogurt
A large handful of fresh cilantro sprigs
Method:
1. Preheat the oven to 220C/200C fan/gas 7 and line a baking tray with aluminum foil. Place the cauli steaks on the baking sheet.
2. Melt the butter in a small bowl in the microwave (or in a small saucepan on the stove) and add the amchoor, cilantro, garlic and a good pinch of salt. Spread this mixture over both sides of the cauliflower steaks and then bake for 15 minutes.
3. Meanwhile, make the pistachio crumb. Finely chop the pistachios, put them in a bowl and season well with salt and pepper.
4. Once the 15 minutes are up, flip the fillets. Add the lime halves to the tray and return to the oven for another 15 minutes, or until the cauli steaks are tender and starting to take on some color.
5. After this time, sprinkle the chopped pistachios over the top of the cauli steaks and return to the oven for about three minutes to toast the pistachios. Keep an eye on them as they can burn easily.
6. Serve the cauli fillets with fresh mango slices, a dollop of yogurt, fresh cilantro, and a squeeze of roasted lemon juice.
Caramel and marmite blondes
These cakes are gooey and delicious.
(Martin Poole/PA)
“The flavor that Marmite brings to the caramel swirl that runs through these blondes is unusual, but I know you will be pleasantly surprised by the flavor. Like a good salted caramel, the slight saltiness of Marmite combined with the natural bitterness of the nuts enhances and counteracts the sweetness of the madder.
“The caramel sinks slightly into the batter as it cooks and ends up with an ashy caramel effect on top.”
You can use store-bought caramel or dulce de leche if you prefer.
Brands: 12
Ingredients:
175 g plain flour
½ teaspoon baking powder
180 g salted butter, melted and cooled
280 g light brown sugar
2 eggs
2 teaspoons vanilla extract
100 g chopped walnuts
For the marmite caramel:
125g powdered sugar
30 g salted butter
100ml double cream
2 tablespoons of marmite
Method:
1. Make the caramel first, so it's ready when you need it. Put four tablespoons of water in a saucepan and pour in the sugar. Place the pan over a medium heat and stir gently until the sugar dissolves, then let it cook for about five minutes, without stirring, until it turns a nice golden brown.
2. Pour in the butter and let it melt, then remove the pan from the heat and add the cream. It may spit at first, but keep stirring until you have a smooth sauce. Once fully combined, add the Marmite, transfer the mixture to a jug and leave to cool.
3. For blondes, preheat the oven to 180°C/gas. 4. Line a 20 x 30 centimeters/eight x 12 inch brownie pan with baking paper. Sift the flour and baking powder into a bowl.
4. In another bowl, mix the melted butter and sugar. Once combined, add the eggs and vanilla extract. Add the flour mixture and fold in, then add the chopped walnuts. Pour the mixture into the prepared brownie pan and spread out level.
5. If the caramel has hardened too much and is no longer pourable, warm it gently for a few seconds to loosen it. Drizzle the caramel all over the top of the blondie, then stir gently with the handle of a spoon or skewer to create a marbled effect in the batter.
6. Bake the blonde for about 30 minutes or until the mixture is firm. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely. Once cool, cut into 12 squares. Store in an airtight can for up to three days.
'BOLD: Big flavor twists on classic dishes' by Nisha Katona (Nourish Books, £30).
