Masterclass Text Only: Make Your Home Cooking Easier

Salt and black pepper

1. Mix the ground spices and flour in a bowl and season with salt and pepper, then toss the chicken pieces in the spiced flour and set aside.

2. Place a large frying pan over a medium heat, add half the vegetable oil and fry the cinnamon stick, curry leaves and peppercorns for 30 seconds. Add the onion and ginger and fry for 5 minutes or until browned, then transfer to a bowl and put the pan back on the hob.

3. When the pan is hot again, pour in the remaining oil and seal the chicken pieces on all sides until browned. Add the onion and ginger back to the pan, stir in the coconut milk and simmer over a gentle heat for about 25–30 minutes or until the chicken is cooked through.

4. Remove from the heat, taste for seasoning and serve. This dish is great with broccoli and rice or even chips.

‘Never hurry a good curry.’

VIVEK SINGH

CHAPTER 2

FISH

FILLETING A ROUND FISH (#ulink_d04d7ef9-c4fe-5b06-96b9-5810146354f2)

FILLETING A FLAT FISH (#ulink_38be6c63-b0c1-5223-acf7-99dffb5723d8)

SMOKED FISH PÂTÉ (#ulink_5ea36be5-2004-532b-a47d-a6e211c8d354)

BAKED ARBROATH SMOKIES WITH LEMON AND PARSLEY BUTTER (#ulink_3bb8b452-c461-50b9-957c-917ba7bb29c6)

SESAME TIGER PRAWNS WITH SPICED CUCUMBER AND CORIANDER SALAD (#ulink_1641f2b9-f4bd-5490-af4d-294154a89b0f)

CHILLI SALT SQUID (#ulink_d81ef595-8a47-5a01-8775-2221a106d848)

CRAB WITH RAPESEED MAYONNAISE AND WATERCRESS (#ulink_d710ea70-ba99-562c-8f73-d87635d79316)

GRILLED BUTTERFLIED SARDINES WITH BLACK OLIVE AND HERB DRESSING (#ulink_0e82dd37-90e7-5399-b37c-14bb7e8f5c16)

SALT-CRUSTED SEA BASS (#ulink_5279ac0d-7515-5472-87ce-ef7177a61ccc)

PROPER FISH AND CHIPS (#ulink_4189be60-b636-59a2-93b9-7700fab9cfdc)

SKATE WINGS WITH BLACK CAPER BUTTER (#ulink_7930d7c6-bf37-51aa-a225-14d4a350f87b)

SAFFRON HADDOCK WITH CRUSHED POTATOES AND ASPARAGUS (#ulink_936fc736-e992-55c9-be1f-758996f042a0)

FISHCAKES WITH BUTTER SAUCE (#ulink_4fbbc4f2-a128-5789-b836-700c935af0af)

MISO-BLACKENED BREAM WITH CARAMELISED CHICORY (#ulink_48bdc877-fa79-5188-9d18-d634295f485a)

TROUT WITH FENNEL, BLOOD ORANGE AND ALMOND AÏOLI (#litres_trial_promo)

TERIYAKI MACKEREL FILLETS WITH WILTED SPINACH (#litres_trial_promo)

STEAMED MUSSELS WITH CIDER, SPRING ONIONS AND CREAM (#litres_trial_promo)

SALMON WITH SALSA VERDE (#litres_trial_promo)

TANDOORI COD STEAKS (#litres_trial_promo)

WHISKY-MARINATED SALMON WITH BEETROOT (#litres_trial_promo)

FILLETING A ROUND FISH (#ulink_4d683401-10ac-5dce-b164-dd8f3f7d92e9)

People often think there is a real art to this, and it can look much harder than it really is, especially when you watch a fishmonger do it. It’s all about practice, so have a go and start with mackerel, as it’s the easiest type to handle. Use a sharp knife – a filleting knife is best as it has a flexible blade. Whether the fish is small or large, it’s the same method, so once you’ve done it a few times you’ll start to get the hang of it.

YOU WILL NEED

* A round fish (such as mackerel)

* Kitchen scissors

* Palette knife or table knife

* Filleting knife

* Tweezers or small pliers

1. First remove all the fins with a sharp pair of scissors, cutting as close as you can to the body of the fish. Holding it by the tail and using a palette knife or the back of a table knife, scrape the fish from the tail end towards the head to remove the scales. Tilt the knife slightly as you do this, being careful not to tear the skin.

2. Wash off the scales and pat dry with kitchen paper. Using a filleting knife (or other flexible knife), cut diagonally behind the gill to the bone.

3. Turn the knife around so that it is facing the tail, then cut through so that the flesh is on the top side of the knife while the bone is touching the underside. Keeping the knife close to the bone, cut horizontally towards the tail and through the belly bones, then lift off the fillet and set aside.

4. Turn the fish over and repeat the process on the other side, then discard the carcass. (If you are filleting a non-oily fish, then the carcass can be reserved for making stock. The bones of oily fish are unsuitable for this purpose, however.)

5. Place the fillet skin side down with the fatter end facing you, then run your finger over the middle part. As you do so, you will feel the small pin bones, which can easily be removed using a pair of tweezers or small pair of pliers. Pull the bones towards you and discard.

6. Trim the edges of each fillet, removing any of the belly bones. Trying not to cut too much of the flesh away, cut the fillets into 150–175g (5–6oz) pieces and use as required.

FILLETING A FLAT FISH (#ulink_2b51322a-466a-5a95-9444-8bef078a2a1d)

This requires a little more practice than the previous technique and it’s important you use the correct knife (with round fish you can get away with most sharp knives, but not for flat fish). A proper filleting knife is needed; it has a long flexible blade that enables you to cut through the fish keeping tight against the bones, leaving most of the flesh on the fillet and not too much remaining on the discarded skeleton. You can use a filleting knife for other jobs in the kitchen so a wise purchase won’t go to waste. Remember that there are four fillets on a flat fish (as opposed to just two on a round fish).

YOU WILL NEED

* A flat fish (such as sole)

* Kitchen scissors

* Filleting knife

1. Lay the fish on a chopping board with the head facing away from you, then trim the skirt or frill off the fish using kitchen scissors.