This is really a hybrid Caribbean dish, which can be made with or without spice.
You can use any fish or even chicken.
- 150 gm shrimp/prawns, peeled and cleaned
- 1 tin, 300 ml, organic coconut milk
- 1/2 tsp wasabi paste or cayenne pepper
- 1/3 tsp ground nutmeg
- 1 tbsp fresh minced garlic
- 300 gms rice (white or black)
- 2 tbsp sliced almonds
- 1 tbsp honey
- vegetable oil or groundnut oil for cooking
- 1 tbsp olive oil
- salt and pepper
- 1 tbsp soured cream or yoghurt
In a large pan add 1 tsp vegetable oil and the nutmeg.
Toast the spice for a minute to start releasing the oils.
Add the garlic and stir for a couple of minutes until golden brown.
Then add the wasabi paste or cayenne pepper and let it mix with the other ingredients, dissolving any lumps.
Add the shrimp and cook each side until pink (couple of minutes on each side).
Add the coconut milk and let the mixture simmer for a few minutes.
Season with salt and pepper and set aside.
In a medium pan, add 2 cups of rice and 4 cups of water. Cook the rice until the water is fully drained and the rice is tender, approx 25 to 30 minutes.
When rice is fully cooked, serve it in a deep plate (centered), top with sliced almonds.
Drizzle just a little honey over the almonds.
Carefully pour the stroganoff mix on the sides and drizzle some olive oil and salt prior to serving.
FISH SOUP / CHOWDER
You can use any fish.
Smoked fish such as smoked haddock works well but not everyone likes smoked fish.
White fish and prawns work well together.
INGREDIENTS for the Soup:
- 20 gm unsalted butter
- 2 shallots
- finely chopped,
100gm leeks, white part only
- 2 garlic cloves, crushed then finely chopped
- 200 gm white fish or smoked fish (skinned and de-boned)
- 200 gm Charlotte potatoes, simmered in salted water until tender, then peeled
- 100ml whole milk
- 100ml double cream
- Black pepper
- Olive oil or rapeseed oil
INGREDIENTS for the fish stock:
- Olive oil/rapeseed oil
- 150gm mix of leek, fennel and onion, chopped
- 150gm white fish bones from the fishmonger
- 125ml white wine
- 1 litre water
METHOD for the fish stock:
Add a splash of oil to a heavy-based saucepan on a high heat, then add the vegetables.
Stir well to coat with the oil.
Cover, reduce the heat and cook for 10 minutes.
Add the washed and drained fish bones and cook for 5 minutes.
Add the white wine, then boil for 1 minute, then add the water.
Bring to the boil, turn down to a simmer, and skim thoroughly.
Turn the heat to low, then gently simmer for 20 minutes.
Cool in the pan, then strain through a sieve.
This can be done the day before, if you like.
METHOD for the Soup:
Put a large saucepan on the heat.
Melt the butter and add the shallots, leek and garlic.
Cover and sweat for 5-10 minutes.
Add the potatoes.
Add half the fish meat to the pan.
Cover and sweat for 3 minutes, then add the fish stock and season with black pepper.
Bring to the boil and simmer for 10 minutes.
Take the pan off the heat and leave to cool down slightly.
Pour the soup into a blender, then whizz for a few seconds.
Gradually add the milk and cream, then whizz until smooth.
Divide the remaining white fish or smoked fish into four bowls.
Ladle in the soup and serve.
SALMON, SPINACH & POTATO BAKE
Takes 30 minutes to prepare.
Can be eaten cooked and hot, cooked and then cold on a picnic and can also be frozen uncooked.
Freeze for up to 2 months, defrost at room temperature for 8 hours or until fully thawed and bake for 50 minutes.
Salmon marries well with potato and spinach.
- 600gm waxy potatoes, such as Desirée
- About 350gm young leaf spinach
- 4 skinless salmon fillets, about 700gm, cut into bite-size chunks
- 1 onion, finely sliced
- Finely grated zest of 1 lemon
- 60gm butter
- 50gm flour
- 500ml semi-skimmed milk
- 15gm fresh dill, chopped
Cook the unpeeled potatoes in a pan of boiling water for 15 minutes.
Drain and set aside.
Meanwhile, put half the spinach in a colander over the sink.
Pour over boiling water to wilt the spinach, then refresh in cold water.
Repeat with the remaining spinach.
Drain and squeeze out as much liquid as possible.
Set aside in a large bowl, along with the salmon, onion and lemon zest.
For the white sauce:
Melt 50gm butter in a pan over a medium heat.
Add the flour and cook, stirring, for 1 minute, then gradually whisk in the milk.
Cook for 5 minutes, stirring, until thickened.
Season, stir in the dill and cool slightly.
Pour over the salmon mixture and gently mix.
Tip into a deep 2.3-litre baking dish.
Remove and discard the potato, peel and slice thinly.
Overlap in a single layer on top of the salmon.
(If freezing for another day, chill, cover and freeze for up to 2 months. Thaw at room temperature for 8 hours or until fully thawed).
Melt the remaining butter and brush over the potatoes.
Preheat the oven to 200°C/fan180°C/gas 6.
Bake for 50 minutes, or until hot throughout.