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Master Chef Tom Kime - Day 2 recipes

07-Oct-2013

Enjoy Tom Kime's recipes from his second cooking master class at Pinetrees. These dishes are absolutely delicious!


SPICED MACKEREL ESCABESH

The origin of the name is Spanish and it is a method of pickling fish in spices that is used through out the spice islands of the West Indies. Similar methods of preparing fish like this can be found in Mexico as well as other Central American countries. Many of these recipes from this region are remarkably unchanged, from 18th Century English recipes. The fish fillets or small steaks are lightly fried and then immersed in a spicy mixture with oil and wine vinegar. The fish is eaten cold and is an excellent starter for a summer lunch. Serves 6

INGREDIENTS
6 medium sized mackerel cleaned and gutted with heads removed
2 limes juiced
2 teaspoons salt
10 black pepper corns
1 x teaspoon coriander seeds
3 x cloves
4 Allspice berries
2 cloves of garlic crushed
1 stick of cinnamon
4 fresh bay leaves
250ml wine vinegar
1x teaspoon sugar
125ml extra virgin olive oil
Oil for cooking
1 red onion cut into wafer thin slithers
1 large sprig of thyme picked
2 red chillies medium hot de-seeded and finely chopped

METHOD
1. Cut the fish on a diagonal angle into 2.5 cm slices. Follow the first cut behind the gills that was made to remove the head. Place the diagonal slices of mackerel in a bowl.
Mix the limejuice and half the salt in 250ml of water and pour over the fish. Leave the fish for 1 hour turning the pieces a few times.

2. Place the peppercorns, coriander seeds, allspice and cloves in a pestle and mortar or spice grinder and roughly crush. A bit of texture is fine. Add the garlic cloves and continue to crush to form a paste. Put the paste into a saucepan with whole cinnamon stick and bay leaves, the vinegar, sugar and remaining salt. Bring the mixture to the boil.
Add the olive oil and 100ml of water and bring up to the boil once more. When boiled for the second time, remove the pan from the heat.

3. Drain the fish and pat dry with absorbent kitchen paper. Heat a little oil in a heavy bottomed pan over a medium high heat, and lightly fry the fish slices for 3 minutes on each side until golden brown. Place the browned fish in one layer in a shallow serving dish. Do not make a second layer instead have two shallow dishes. Pour the hot sousing liquid over the fish, splitting the mixture into two if you are making two dishes. Leave the fish in the spiced marinade for two hours. When you season something when it is hot like this it will mean that the fish absorbs all the amazing flavours.

4. Half an hour before you are ready to serve carefully spoon off some the liquid and put into a bowl. Add the finely sliced onions and leave then to steep, add the chopped red chilli and the picked thyme. This will soften the texture and the intense flavour of the onion. When ready to serve scatter the onions and juice over the top of the mackerel and then serve. These spicy fish pieces need to be served accompanied with lots of crusty bread and some crisp white wine.

TUNA MARINATED WITH CHERMOULA AND POMEGRANATE COUSCOUS

Chermoula is a fiery North African spice paste containing, coriander seeds, chilli, Garlic and lemon. It comes in many forms from pastes and marinades to colourful salsas where tomatoes and chopped roasted peppers are added. In this version small steaks of fresh tuna are marinated in a chermoula paste and then quickly fried. These stunning pieces of fish are served around a brightly jewelled and textured mound of couscous. Studded with pomegranates, sour cherries and cranberries. There are many sumptuous shades of red or pink and the whole dish is exotic and inviting. The dish is like a brightly coloured piece of stained glass or an eastern mosaic. A beautiful recipe by Diana Henry in her book Crazy water pickled lemons inspires this recipe.

CHERMOULA
3 tsp ground cumin
1 tsp paprika
3 tsp ground cinnamon
3 tsp crushed coriander seeds
2 Garlic cloves cut in half. Remove the central green shoot
1 Chilli deseeded and finely chopped
Zest and juice of 1 lemon
75 ml olive oil
1 bunch of coriander picked and chopped
Half a bunch of flat leaf parsley picked and chopped

METHOD
1. In a pestle and mortar grind the coriander and cumin seeds; mix with the cinnamon and paprika. Add the garlic cloves and continue to work until you have a smooth paste.

2. Zest and juice the lemon and add to the mixture with the olive oil. Pick the coriander and parsley and finely chop. Add to the mixture. This marinade can be used for fish such as tuna or chicken, lamb or beef. If cooking tuna or meat, marinate the steaks for 30 minutes before Grilling. Season the fish with salt and pepper before cooking. This marinade can be made more substantial by adding some chopped roasted pepper and some chopped cherry tomatoes. In this form it becomes part of the substance of the dish and could be used for grilled squid or prawns.

3. Marinate one steak of albacore tuna per person with the chermoula marinade. Season the fish steak with salt and freshly ground black pepper. Heat a little oil in a heavy bottomed pan and add the marinated fish steaks. Cook the fish for 1 minute on each side and then remove from the pan. Serve on a large platter with the jewelled pomegranate couscous in the centre.


POMEGRANATE COUSCOUS WITH MINT AND ROASTED ALMONDS

INGREDIENTS
300g couscous
1 tablespoons of red wine vinegar
2 tablespoon of pomegranate molasses
3 tablespoons of olive oil
2 tablespoons of blended sesame oil
Zest and juice of one lemon
Zest and juice of one orange
1/2 teaspoon of mixed spice, or ground cinnamon
1/2 chilli de seeded and finely chopped
3 tablespoons of Dried sour cherries
3 tablespoons of Dried cranberries
75 g of blanched skinless almonds, pistachio nuts or pine nuts
75g of sesame seeds
4 spring onions trimmed
30 leaves of mint
20 leaves of parsley or basil
1 bunch of rocket
2 pomegranates
Salt and freshly ground black pepper

METHOD
1. Place the couscous into a large bowl. Add the lemon and orange juice and zest. Pour 500ml of boiling water into a jug; mix in the vinegar, pomegranate molasses and the two oils. Add the sour cherries and cranberries to the couscous with the chopped chilli. Pour over the mixed liquids. Mix together. Season with salt and freshly ground black pepper, and the dried spices and cover the bowl with cling film, sealing the edges and leave for five minutes.

2. As the couscous soaks up the hot liquid it will soak up all the strong aromatic flavours as well. After five minutes, remove the cling film and stir the couscous with a fork and to break up any lumps or clumps that have stuck together.

3. Dry roast the nuts and seeds until they are golden brown. Trim the spring onions and finely slice. Roughly chop the mixed herbs.

4. To prepare the pomegranate, tap the fruit firmly with a wooden spoon all over. Cut the fruit in half, it will create a lot of juice. Hold the fruit cut side down in you left hand and continue to firmly tap the out side with the wooden spoon. All the seeds will fall out leaving the bitter white pith behind. Mix with the couscous and leave some to garnish at the end.

5. Prepare all the ingredients and mix with the couscous. Check the seasoning. Add more olive oil or lemon juice or seasoning if necessary.

Serve with the chermoula marinated fish for a truly spectacular dish that is sophisticated and robust at the same time

GRILLED MARINATED PENNANG FISH WITH CHILLI, GARLIC AND GINGER. SERVED WITH LEMONGRASS AND BLACK PEPPER DRESSING

The food from the small island of Penang that boarders Malaysia and Thailand has been very influential on the larger region as a whole. The cuisine is famous for its great seafood dishes and its almost compulsory use of fiery red chillies.

You can tone down the chilli content of this dish if you would prefer. The hawker stalls and street food of Singapore, Malaysia, Penang and Thailand are legendary and evoke scented memories for any one has visited or spent time in this region. I had flat fish grilled like this at a night market in Penang. We had tried a bounty of different dishes and local seafood specialities. This fish was definitely the favourite. Writing this recipe brings back very flavourable memories of this vibrant Island where you have to visit if you are interested in great seafood. Serves 4-6

INGREDIENTS
2 large plaice scaled and gutted
5 red chillies de-seeded and finely chopped
5 cloves of garlic finely chopped (reserve 2 cloves for the dressing)
1 large piece of ginger peeled and finely chopped
4 sprigs of coriander picked. Wash the roots and stems and finely chop
1 Lime juiced
1-tablespoon fish sauce

DRESSING
4 stems of lemongrass finely chopped
1 pinch salt
1 teaspoon of sugar
Roughly chopped coriander (previously picked)
2 teaspoons freshly ground black pepper
1 tablespoon of fish sauce
2 limes juiced

1. Coriander roots are very important in Thai cooking and are used frequently to make spice rubs and the bases of curry pastes. They hold most of the flavour of the coriander plant. If the roots on the bunches of coriander are not available then use the lower part of the stems of the bunch and double the quantity

2. In a pestle and mortar grind the chopped red chilli and the garlic (reserving two cloves for the dressing). Pound the chilli with a little salt to work as an abrasive and help break down the fibrous spices. Add the chopped ginger and coriander stems and work into a paste. Add the fish sauce and the limejuice and a splash of water.

3. Take the cleaned fish and cut four diagonal slashes on each side of the fish right down to the bone. Rub the chilli paste into the slashes on both sides of the fish. Spread the paste on the skin and into the cuts on the fish. Leave to marinate while you preheat the grill and make the dressing.

4. Pre- heat an overhead grill or a char-grill. Finely chop the lemongrass and then add to pestle and mortar with the salt and the sugar to make a rough paste. Finely chop the garlic with the coriander and add these to the paste. Continue to pound and add the crushed black pepper until you have a semi smooth paste. Add the fish sauce limejuice and mix until well blended

4. If using a char grill or barbecue then you will need a thin metal grid rack such as a cake rack. If using an overhead grill then you will need a flat oven tray, lined with tin foil. Arrange the two plaice for either style of cooking.
Grill the Plaice for about 4 minutes on each side. Be careful when you turn them over so that the skin does not tear.

When the fish is cooked arrange on a large platter and splash the lemongrass and black pepper over the top, and then watch these two fish be devoured in a matter of minutes. The slashes that have been cut into the flesh work in three ways. The first is to allow the robust spice packed paste to permeate the flesh. The second is to allow the direct heat to penetrate right to the bone, caramelising the flesh and creating a great flavour. The third is to allow easy access for all your guests to pull at the roasted flesh. Leaving nothing but bare bones on a cleaned platter.

AROMATIC BLACK PEPPER SOUP WITH CRAB AND SHREDDED SPRING ONIONS AND VIETNAMESE HERBS

This is a spectacular Aromatic Vietnamese soup. There are a number of types of black pepper that are grown in the highlands of Vietnam and it is used in lots of different types of dishes. It provides a scented aromatic quality rather than too much spicy heat.
A ginger and lemongrass flavoured stock is made. Fish sauce and limejuice and lots of black pepper are added to the broth. The fish and crab is then lightly poached in the soup. Any fish could be used, as well as a combination of cod fillet, crab or prawns. The soup is finished in the bowl with lots of shredded spring onions.

With Vietnamese food a plate of fresh herbs is placed on the centre of the table for each person to tear into their soup. This is called a table salad and consists of fresh dill, mint, coriander, Thai basil and shiso or parilla and some lime wedges. When the herbs are torn into the soup the result is astounding. The herbs are lemony and peppery, and give a huge amount to this dish and to Vietnamese cuisine. The liberal use of fresh herbs is why Vietnamese cuisine is referred to as Perfumed, fragrant and aromatic and they are an essential part to the food from this region. SERVES: 4-6

INGREDIENTS
1 x tablespoon of oil for cooking
2 x cloves of garlic finely chopped
5 x small golden shallots finely sliced
2 x stems of lemongrass discard the tough outer leaves and finely slice the stem.
5 slices of ginger cut into thin matchsticks
4 stems of coriander with roots – wash the roots and stems of dirt and finely chop. Reserve the leaves for the garnish
2 x red chilli medium hot, de seeded and finely chopped
2 litres of fish stock, strained and simmering ready for use
2 x 15ml tablespoons of tamarind paste dissolved in 5 x 15ml tablespoons of hot water
2 x 15ml tablespoons of orange juice
2 x 15ml tablespoons of fish sauce
2 x limes juiced
½ tablespoon of aromatic peppercorns freshly ground
Salt and ground pepper to taste
300g of firm white fish pieces cut in to 2 cm cubes
300g of fresh picked white crabmeat
5 spring onions cut into 3 cm lengths
30 leaves of mint picked. 1 small handful of coriander leaves picked
30 leaves of Thai basil picked, Half a bunch of dill picked

METHOD
• Heat 1x 15ml tablespoon of oil in a wok.
• Add finely chopped garlic and shallot, and the sliced lemon grass and the matchsticks of ginger.
• Cook quickly to caramelise flavours, about 3-4 minutes.
• Add the finely chopped red chilli, and the finely chopped coriander stems
• Keep the pan on a medium-high heat and move the ingredients around the pan. You want to get the smoky flavours and the spices to give off their oils and become aromatic. Cook for a further 2-3mins.
• Cover with the hot stock, you can use fish or chicken stock, because there will be lots of other flavours going on in the soup.
• Gently simmer for 10mins. Add the tamarind liquid and the orange juice and the fish sauce. Meanwhile cut the spring onions into 3 cm lengths and then cut these in half lengthways. Finely shred the spring onions into thin strands.
• Wash and pick the fresh herbs that make the table salad.
• When you are nearly ready to serve the soup add the pieces of fish if using and the ground black pepper. Gently simmer for 2 minutes. Be careful that they do not break up.
• After 2 minutes turn off the heat and add the picked crabmeat and allow the fish, shellfish to cook through in the residual heat of the soup. Make sure that you do not over cook the fish other wise it will be tough.
• To garnish the finished soup add the sliced spring onions and the limejuice to each bowl. Each guest tears some of the table herbs into the soup and then mixes from the bottom. The soup will be peppery and aromatic, sweet from the fish and shellfish, sour from the tamarind and limejuice and salty from the fish sauce and seasoning.

CHEF’S TIPS
This is very refreshing and deliciously spicy soup, which is supposed to be rustic and hearty. It is full of clean flavours and fragrant aromatic herbs. You could use chicken or use any combination fish and shellfish. It is important to have the hot, sweet sour and salty elements to this soup so that it is balanced.

INDIAN MASALA GRILLED FISH WITH GREEN MANGO SALSA

This is a fantastic South Indian masala paste that marinates the fish before cooking. It is bold and robust and contains green chilli and lots of coriander as well as dried spices such as coriander seeds, cloves, black pepper and turmeric. The fresh green mango salsa provides a punchy vibrant contrast of flavours, textures and colours. All the elements of hot sweet salt and sour are present. There are many shades of green in this dish that contrast with the whiteness of the fish when it is broken open. The fish is marinated for at least 30 minutes and then Grilled in an envelope of tin foil, in French this method is called En papiotte, and it keeps all the marinade and cooking juices and aromas contained inside, which are then released for your guest at the table. Serves 4

INGREDIENTS
Seeds from 4 green cardamom pods
4 cloves
1 teaspoon of ground turmeric
1 teaspoon of black peppercorns
1 tablespoon of coriander seeds
1 small bunch of coriander leaves washed and picked and the stems finely chopped
6 Green chillies de-seeded and finely chopped
5 Cloves garlic finely chopped
1 x 4 cm piece of ginger finely chopped
1 Onion finely chopped
75ml water
Salt and freshly ground black pepper
Half lemon juiced
4 fillets of hake or other firm white-fleshed fish weighing about 200g each
2 Tablespoons of oil
4 large sheets tin foil

METHOD
1. Score the fish fillets with four diagonal slits about 1 cm deep on the rounded presentation side. Cut four pieces of tin foil about 4 times the length of A4 paper. Place a frying pan on a medium heat and dry fry the spices until fragrant and aromatic about 2 minutes. Mix the chopped green chilli, garlic and ginger and chopped coriander stems. In a pestle and mortar or spice grinder crush the toasted spices

2. Place the garlic mixture in a blender or food processor. Process the mixture to a paste. Add the chopped onions and the toasted ground spices and the water. Puree the paste until completely smooth. Add half of the coriander leaves, and the lemon juice and combine. Taste the mixture and season well with salt and freshly ground black pepper. This marinade will be hot, salty and sour. The onions when cooked will be sweet, as will the fresh fish

3. Marinate the fillets of fish or whole fish for 30-40 minutes. Pre heat the barbecue or griddle pan so that it is hot. To make the foil envelopes, fold each large piece of tin foil in half end to end. Fold this in half again so that you have a double layer on each side, like an open book. Repeat with the other pieces of foil.

4. Season each piece of marinated fish with a little salt and pepper. When marinating fish you do not use salt so it is important to season before cooking. Rub a little oil onto the right hand side of the foil book. Place the marinated fillets with some of the paste onto the oiled foil side. Fold over the left side of the foil and then tightly seal the two long sides two or three times so that you are left with an envelope open at one short edge. These envelopes could be made and filled an hour before cooking. Place the filled and sealed envelopes onto the griddle pan and turn the heat to medium. Cook on the direct heat for five minutes and then transfer the envelopes to the oven for another 8-10 minutes depending on the thickness of the fish. If cooking a small to medium whole fish then bake in the oven for about 20 minutes. When ready to serve, transfer the parcels to plates and allow your guests to open them so that they get all the aromas. Be careful with the steam because it may come out in a jet. Garnish with the fresh coriander leaves and the green mango salsa.

GREEN MANGO SALSA

2 green mangos peeled and cut into a 1 cm dice
3 green chillies de-seeded and finely chopped
5 Shallots Finely sliced
2 teaspoon Salt
1 tsp fenugreek seeds
1 tsp Coriander seeds
2 tablespoons vegetable oil
1 tablespoon mustard seeds
½ tsp chilli powder
½ tsp turmeric
2 limes juiced
Half a bunch of coriander picked and washed

METHOD 1. Cut the shallots in half, and remove the core. Finely slice the shallots. Mix with the diced mango and the finely chopped green chilli in a bowl and sprinkle with salt. Leave to sit for 30 minutes. Heat a small pan over a medium heat and dry fry the fenugreek and coriander seeds until fragrant and aromatic about 2-3 minutes. Grind the roasted seeds in a pestle and mortar.

2. Heat the oil in a heavy bottomed saucepan over a medium high heat. Add the mustard seeds and stir until they start to pop, about 30 seconds. Add the dried spices and any liquid that has accumulated from the salted mangoes. Heat vigorously for 2 minutes until the spices are fragrant and aromatic.

3. Pour the spice mixture over the mango. Stir together and the fresh lime juice and the coriander leaves and adjust the salt to taste. You will have a refreshing balance of hot, sweet, salt and sour. If the sourness is not coming through you could refresh the mango pickle with a little more limejuice. Allow the mixture to cool and then taste again to adjust the seasoning and correct the balance.

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