Sunday Express S Magazine
07 August 2016
CAST your net far and wide for a fabulous fish menu by MasterChef winner and restaurateur Mat Follas
Pan-fried Sprats with Aioli
SERVES 4 - PREPARE 10 MINUTES - COOK 15 MINUTES
400g Fresh whole Sprats (4” in length)
100g Plain Flour
Salt & pepper
150g Unsalted butter
2 cloves of Garlic (sliced into 3 pieces)
Small bunch salad leaves
Cover a plate to a thickness of about 3mm of Plain Flour. Generously season with salt and pepper. Lay the Sprats on the Flour, turning once so they are evenly coated.
In a large flat saucepan, heat with enough butter to cover the base. When the butter is foaming hot, carefully place the garlic in the pan. Cook on a medium heat for 2 minutes until just beginning to brown. Remove the garlic from the pan and with a garlic press, crush the garlic and mix it with the mayonnaise to make the Aioli.
Place the Sprats in the pan. Cook on a medium heat for 2 minutes, then turn the Sprats over, cooking for a further 2 minutes.
Remove the Sprats and place them on some kitchen roll to drain any excess oil.
Serve on a plate dressed with salad leaves and a generous dollop of Aioli.
Grilled Scallops with Chorizo
SERVES 4 - PREPARE 15 MINUTES - COOK 10 MINUTES
1 small celeriac
A dozen king scallops
Small bunch parsley
200g cooking chorizo
Salt & pepper
Peel and dice the celeriac. Place it in a saucepan and add milk until it is just covered. Simmer for 15 minutes. Carefully remove the celeriac and place in a food processor. Puree the celeriac, adding some of the milk liquor to achieve a thick creamy texture. Season with a generous pinch of salt.
Prepare your scallops, we’ll be using the meat and the roe for this recipe. Clean out the scallop shells and place them on an oven tray. Use a little crumpled foil as a base to stop them rolling around. Finely dice the chorizo.
In the bottom of each scallop shell, place a dessert spoon of celeriac puree, 1 Scallop, 1tsp of diced chorizo and a pinch of salt.
Place them under a grill at 160°C and bake for 8-10 minutes. Your scallops should be just starting to brown on top.
Serve 3 scallop shells on each plate with a generous sprinkle of chopped parsley on top.
Tip: I use a bed of salad leaves on the plate to hold the shells upright.
Potted Smoked Mackerel
PREPARE 10 MINUTES COOK 30 MINUTES
4 Smoked Mackerel fillets (de-boned)
Juice of ½ lemon
Pinch of salt & pepper
100ml Unsalted Butter
50ml Double cream
A good few glugs of Tabasco (to taste)
1 tsp Horseradish Sauce
1 chopped spring onion
Place all the ingredients in a bowl. Use a fork to mix and mash the ingredients together. Press the mixture into 4 ramekins.
Melt 100ml unsalted butter in a pan and spoon over the top of the mackerel to form a light seal.
Serve with Melba toast, try with a few pomegranate seeds and a salad of rocket leaves.
PREPARE 10 MINUTES COOK 20 MINUTES
4 X 100g Salmon Fillet, Boned and Skinned
50ml Soy Sauce
2 tbsp Sesame oil
2 Pak Choi, sliced in half
100g Long Grain Rice
50g Ginger peeled
2 Spring onions finely sliced
Make the sauce by combining the Mirin, soy and sugar, simmer for 2 minutes and stir till all are combined.
To serve with rice boil 300ml of water in a saucepan then add a pinch of salt and the rice. Bring back to the boil then take off the heat and put aside, covered, to cook for 15 minutes.
Place a non stick frying pan on to heat with the sesame oil in, heat till the sesame oil just starts to smoke then carefully place the salmon fillets in the pan. Cook on a medium heat till approx ¼ of the fillet has coloured. Now add the Teriyaki to the pan and simmer with a lid covering for 5 minutes. Spoon over the teriyaki sauce and remove the salmon, turn the heat up and reduce the remaining sauce on a simmer for a couple of minutes and it has started to thicken.
Place the Pak Choi cut side down in the pan and cover for a minute to just cook the Pak Choi in the steam.
Serve: Place a spoonful of the strained rice in a large bowl, place the Pak Choi on top then the salmon, using a fine grater or zester sprinkle some ginger over the plate then spring onion to finish.
Salt & Pepper Squid
PREPARE 30 MINUTES COOK 5 MINUTES
2 medium squid
1tsp ground black pepper
1 tsp ground Sichuen pepper
1 tsp flaky sea salt
1 small red chilli finely sliced
1 spring onion finely sliced
1 clove garlic finely sliced
Small bunch Coriander
1 Lime cut into wedges
Prepare the squid, tentacles into bite sized pieces, the body cut into rectangles and scored, on the inside, in a small (5mm) diamond pattern.
Add the vegetable oil, to cover the bottom of your frying pan to about 2mm and a few teaspoons of sesame oil.
Heat the oil till it sizzles when a slice of chill is added to it. Add the chilli and peppers and let them sizzle for a few seconds, now add the squid, garlic and spring onion. Stir quickly to cook the squid till coloured, no more than about 30 seconds is all that’s needed. Turn out into a bowl lined with kitchen roll to absorb excess oil. Sprinkle with the salt and toss before placing onto four hot plates.
Serve with coriander leaves and lime wedges.
by Mat Follas, Ryland Peters & Small, £16.99
Aimed at: adventurous carnivores, flexitarians
30 April 2016
The best fish recipes
It's healthy, quick to cook, versatile and most importantly, delicious - no wonder so many chefs say that fish is their favourite food to serve up. Here, we've gathered the very best fish recipes, whether you're in the mood for a quick midweek salad or an indulgent Saturday night curry. Buy the freshest you can, and always try to make sure your fish is sustainable. Happy eating.
Put the bacon, onion and garlic in a large saucepan with a little butter (or use all of the butter if you decide not to use bacon). Fry over a gentle heat until the onion and garlic are translucent and the bacon is cooked and just starting to brown.
Add the stock and simmer until the stock has reduced by half. Add the potatoes and simmer for five minutes, then add the cream, cheese and parsley and simmer for another five minutes. Stir and taste.
Add a pinch of salt, if needed, and the white pepper. Mix the cornflour with a spoonful or two of the sauce, then add this back to the sauce and stir through to thicken it.
Allow to cool completely, then add the plaice and chill.
Preheat the oven to 180C/350F/Gas 4. Roll out 200g of the pastry on a lightly floured surface to a thickness of about 3mm and use it to cover the bottom and sides of a deep 30cm round casserole dish.
Prick the base all over with a fork. Cover the base with foil and fill with baking beans, then bake in the oven for 10 minutes.
Remove from the oven, remove the beans and foil, then glaze with beaten egg and bake for a second time, for two minutes, to seal the pastry.
Reduce the heat to 160C/320F/Gas 3. Roll out the remaining pastry on a lightly floured surface to about 3mm thickness.
Fill the pie base with the chilled mixture, then cover with the pastry. Using leftover pastry, make fish and seafood shapes to decorate the top.
Glaze with beaten egg and bake in the oven for 40 minutes. Serve while hot with salad or new potatoes, if desired.
Recipe from 'Fish' by Mat Follas (RPS, £19.99)
"More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavour and make so much more of humble carrots, kale and cauliflower.
Vegetable dishes are now storming the menus at some of the world s best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves and turning ingredients that used to be reserved for side dishes into centrepieces. MasterChef winner Mat Follas uses his considerable culinary skills and understanding of flavour to create a collection of wow-factor vegetable recipes for vegans, vegetarians and non-veggies alike.
Organized by type of produce, there are recipes for root veg, green veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard.
Choose from Smoked Parsnips with Pear & Blue Cheese, Cauliflower & Truffle Pate, Red Cabbage & Burnt Aubergine Baba Ganoush, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Warm Salad of Samphire, Chilli & Shallots, Pea Panna Cotta, Pizza Bianca, BBQ Sweetcorn with Gochujang Sauce, Spaghetti Puttanesca, Artichoke Frittata, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos and oils.
Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake or a new way to preserve an abundance of seasonal produce, you'll find plenty of fresh inspiration here."
It's a great week for the Buttermarket in Poundbury. Today Mat Follas, his wife Amanda and Kate, officially open the doors to Bramble Cafe & Deli in the beautiful Pediment building by Morrish Builders. We've seen the menu and it looks delicious - we'll certainly be in for the mac 'n' cheese. It is open 8.30-4.30 daily for breakfast, lunch and snacks. Good luck for your first week.
While the fastest time sits at under 3 minutes (that’s less than 6 seconds per oyster!), there are time penalties for grit, shell, or tears in the oyster flesh. Using sharp knives at high speeds carry another danger, too: a shucker’s blood on an oyster adds on a massive 30 second time penalty, so speed alone does not necessarily guarantee a winner.
The trays of oysters will be judged by three respected and well-established names in the seafood and shellfish industries – Chris Leftwich, who is Chief Inspector to the Fishmongers Company in London and is responsible for the quality control of seafood sold at London’s Billingsgate Fish Market, Mike Berthet who has over 30 years experience in Fish and Seafood as a chef and now represents M&J Seafood on sustainability issues, and David Jarrad who is CEO of the Shellfish Association of Great Britain. These judges will decide on a winner to be awarded the trophy, a £250 cash prize, and a spot at Galway International Oyster and Seafood Festival.
TABASCO Sauce and oysters are a classic pairing. The touch of acidity of the pepper sauce complements the briny flavour of oysters very well.
The private event will be held on 2nd September at Wright Brothers Spitalfields, Old Spitalfields Market, 8a Lamb St, London E1 6EA.
Follow the hashtag #TABASCOOysters for news on the day, photos and videos, the winners and the losers.
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