RECIPES

BACK TO BASICS | Pop Idol's Rik Waller goes to food school

RETURN TO MAIN STORY

Top chefs Curtis Stone and Tom Kime, share their mouth watering recipes featured on Inside Out.

Don't forget to read their top tips too.

Sea bass with tomatoes, caper berries & olives (Curtis Stone)

serves 2

Ingredients

2 sea bass
15ml olive oil
2 shallots, diced
2 cloves garlic, crushed
peppers, half each of a red, yellow & green pepper, cut into 1cm dice
25g caper berries
15g olives
1 red chilli, deseeded & finely chopped
1 carrot, roughly chopped
1 celery rib, roughly chopped
4 vine ripened tomatoes, diced & skinned
flat leaf parsley, large pinch, finely sliced
dill, small pinch, finely chopped
25ml white wine
squeeze of lemon
salt & freshly ground black pepper to season

Instructions

Curtis helps Rik prepare a healthy main course

1. In a large flat pan sweat shallots, celery, carrots & garlic until soft.

2. When soft add red chilli & cook for 1 min.

3. Add peppers, olives, caper berries and cook for 3-5 min.

4. Add white wine and reduce.

5. Add tomatoes and simmer on a low heat for 15-20 minutes.

6. Add chopped parsley & dill.

7. Prepare sea bass or ask your fishmonger - cut & scale, remove head & tail (& to fillet it if you prefer).

8. Add fish to sauce and cover with tight fitting lid.

9. Slowly simmer for 8-9 minutes.

10. Add the lemon juice & add salt & season to taste.

11. Check fish & serve plated for each person with crushed boiled potatoes.

Mango, papaya & watermelon salad with mint & ginger (Tom Kime)

serves 4
preparation time 10-15 minutes

Ingredients

2 ripe mangoes
1 ripe papaya
½ watermelon
20 mint leaves
2 oranges, juiced
2cm square peeled ginger

Instructions

Tom prepares an exotic fruit salad

1. With a sharp knife top and tail mango. Remove skin, without cutting away too much flesh. Cut ripe flesh off stone and then into equal sized chunks (not too small, other wise they will turn to mush.) Place fruit in a large bowl.

2. Top and tail papaya. Remove skin, like mango. Cut fruit in half length ways and remove all black seeds with tea spoon. Slice fruit into equal sized pieces. Cut them a different size from the mango, so there is some definition with the shapes and colours.

3. Remove skin from watermelon and cut into segments. Remove black seeds with point of knife. Cut into equal sized lozenge shape pieces. Add to bowl.

4. In a food processor place mint leaves and the piece of ginger. Pulse until you have a paste. Add orange juice and work until you have a dressing that is smooth. Pour over fruits and mix gently together. It is now ready to serve.

Chef’s Tips

You can chill it slightly to give the full effect of the crisp textures.

The key to making this zesty salad is buying good quality ripe fruit. If this is not available, make something else and wait till you have some prime sweet fruit.

The simple method can be used to transform any fruit salad from the usual to the special.

Wines chosen by Henri Chapon to serve with the above recipes on Inside Out:

White
Domaine Georges Vernay Viognier 2000 Vin de pays des Collines Rhodaniennes Le Pied de Samson

Red
Chianti Classico Fonterutoli 2000

Bon Appetite!