Drama set in London's East End during the 1950s, based on the memoirs of Jennifer Worth.
Not the best looking fish. Pretty funky as well to be honest. But if anyone can make a tasty meal out of it Jak O'Donnell can...
MOROCCAN GURNARD TAGINE
- 1 red onion , finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp rapeseed oil
- 1 tsp whole cumin seeds
- 1 tsp ginger
- 1 cinnamon stick
- 1 normal lemon, chopped
- 1 tbsp harrissa paste
- 125ml/4fl oz white wine
- 200ml/7fl oz fish stock
- 500g/1lb 2oz mixed white fish Gurnard, monk, cod,
- 200g/7oz mussels (optional)
- 100g/3½oz ripe tomatoes
- couscous and coriander to serve
1. Heat the ground nut oil in a tagine/ pot and gently cook the onion and garlic until soft.
2. Add the cumin, ginger, cinnamon stick, lemon and cook for two minutes.
3. Stir in the harrissa and cook for one minute.
4. Add the wine and fish stock and bring to a gentle simmer.
5. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 5 minutes.
6. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.
Thai Fish Cakes
- 100g/10½ oz fish Gurnard, crab meat or salmon your choice
- Sea salt
- 1 tbsp rapeseed oil for drizzling
- 50gr panko breadcrumbs
- 1 tbsp Thai green curry paste
- 3tbs quality mayonnaise
- 2 tsp fish sauce, or to taste
- small handful fresh coriander, root included
- 1, juice only, or to taste
1. Preheat the oven to 200C/400F/Gas 2. Place the fish in a roasting tray and season with sea salt and drizzle with oil. Roast for 4 minutes, then remove from the oven and cool.
3. While the fish is roasting, prepare the flavouring ingredients..
4. Place breadcrumbs, paste, coriander & mayonnaise into a bowl mix in all fish all till bound quite lightly press into a mould allow to chill for 30min-1hr
5. Heat a non stick pan or a frying pan with a piece of greaseproof paper
6. Gently for 1-2 min each side until golden brown
7. Then serve with salad & large wedge of lime and some sweet chilli sauce for dipping.(optional)
Ultimate Cookbook Compilation
On today's show we asked every contributor to tell us what their favourite recipe from a cookbook is. Here they are:
Fred MacAulay: Winter of Navarin by Claire McDonald (book unspecified)
Susan Hay: Pancakes from ‘The Dairy Book of Home Cookery’ by Sonia Allison
Liz Clark (parent and broadcaster): Steak Poivre and Borscht from ‘Perfect Cooking’ by Marguerite Patten
Emma Kenny (psychologist): Vegetable Casserole from ‘The Gluten Free Vegan’ by Susan O’Brien
Emma Bache (graphologist): Jeffrey Archer’s Creamed Seafood Bake from ‘The Food Aid Cookery Book’ (edited by Delia Smith)
Charles Hay (Lawyer): Pea Soup from ‘Home Cooking Made Easy’ by Lorraine Pascale
Amanda Hamilton (nutritionist and author): Banana Nut Pie from unspecified yoga recipe book (purchased in India)
Kitty Corrigan (environmental journalist): Shepherdess Pie from Sarah Brown’s ‘Vegetarian Kitchen’
Jacqueline O’Donnell (chef): Fish Pie from the book ‘From Nature to Plate’ by Tom Kitchen
Emma Currer (midwife): Risotto with Butternut Squash from Annabel Karmel’s ‘New Complete Baby & Toddler Meal Planner’
Paul English (journalist): Mushroom Soup from Jamie Oliver’s ‘Ministry of Food’
Chloe Holmwood-Allen (Mindfulness Today trainer): Vegetable Upsidedown Cake from ‘Leith’s Vegetable Bible’ by Polly Tyrer
Bringing you the funny bits from the last week on BBC Radio Scotland.