Blackened Grilled Tilapia with Pineapple Salad

This was another tilapia dish and another recipe by Atul Kochhar. Looking back over the past few weeks, it seems we've been having a bit of tilapia lately. It's a good fish.

This recipe was good, but didn't seem to be as much of a knockout as the other stuff we've done by Chef Kochhar. Granted, the recipe was written to use a whole scaled tilapia, broiled in the oven. I only had fillets, so I pan fried them. That, and I am not sure I seasoned the fish enough before cooking it. I'll have to play with this one a bit to see what happened.

FISH
4x400 g tilapia, cleaned

TAMARIND GLAZE
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
6-8 garlic cloves, sliced, deep-fried in hot oil until golden and then crushed in a mortar and pestle
4 tablespoons tamarind pulp
2 tablespoons vegetable oil
1 tablespoon brown sugar
½ teaspoon red chilli powder
1 teaspoon GINGER PASTE
sea salt

PINEAPPLE SALAD
1 tablespoon vegetable oil
1 teaspoon mustard seeds
200 g pineapple, diced
1 red chile, sliced
1 pinch turmeric
juice and grated zest of 1 lime
10 large mint leaves, chopped
1 pinch sugar
sea salt and freshly ground black pepper

First make the tamarind glaze. Toast all the seeds in a dry frying pan and then grind them to a powder. Put the seeds in a pan with all the remaining glaze ingredients and bring to a simmer. Cook, stirring occasionally, until the mixture becomes a thick paste and is shiny on the surface.

For the salad, heat the oil in a pan over a medium heat and add the mustard seeds. When they start to pop, add all the rest of the ingredients and cook for a couple of minutes. Remove from the heat and leave to cool.

Make 3 diagonal slashes on both sides of each fish and then brush with the tamarind glaze. Place under a very hot grill and cook for 2-3 minutes on each side, until just done. Serve with the pineapple salad.

Lasagne alla Bolognese al Forno

Sometimes, if you want a truly great product, you have to put in a little overtime. Maybe that thing you want to eat really has a few components to it. Sometimes, every part of something has to be made from scratch if you really want to revel in the glory of some magnificent food. The kind of food where you sit back at the end of it, pat your belly and say to your silent, sated guests, "And THAT is my world-famous, made-from-scratch lasagna."

This recipe comes from chef Mario Batali, who most Americans know as a household name. Apparently, he beat up some old grandmother in Italy to give him this recipe. Subjected her to medieval tortures until she gave up the goods. She was old, but I am told she put up quite a fight for a 96-year-old. The result is mind-blowingly great and will have you pontificating about the meaning of the universe and your place in it when you are finished eating it.

Yes, sometimes the road to perfection is long and riddled with obstacles. This one has just a few. And it starts with some fresh pasta.

NOTE: Use fresh ingredients only. Buy the best meat you can afford. Buy the best Parmigiano-Reggiano you can find. Do NOT use anything pre-shredded, in a green can, or anything within 20 feet of a Kraft product in the supermarket.

Basic Pasta Dough (Pasta Sfoglia)

3 ½ cups flour
5 large eggs

Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside
and scrape up and discard any dried bits of dough.

Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

Ragu Bolognese

¼ cup extra-virgin olive oil
2 medium onion, finely chopped
4 stalks celery, finely chopped
2 carrot, finely chopped
5 cloves garlic, sliced
1 pound ground veal
1 pound ground pork
4 ounces pancetta or slab bacon, medium grind
6 ounces tomato paste
1 cup whole milk
1 cup dry white wine
1 teaspoon thyme
salt and black pepper

In a 6- to 8-quart heavy-bottomed pot, heat the olive oil over medium heat until hot. Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the pork, and pancetta, increase the heat to high, and the meat, stirring frequently. Add the tomato paste, wine, and thyme and bring just to a boil, then reduce heat to medium-low and simmer for 1 to 1 1/2 hours.

Season the ragu with salt and pepper, remove from the heat and let cool. (The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month.)

Bechamel Sauce (Besciamella)

5 tablespoons unsalted butter
¼ cup flour
3 cups whole milk
2 teaspoons salt
½ teaspoon nutmeg

In a medium saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Cook, stirring, until light golden brown, 6 to 7 minutes.

Meanwhile, in another medium saucepan, heat the milk to just under a boil. Add the milk to the butter mixture about 1 cup at a time, whisking constantly until very smooth, and bring to a boil, whisking. Cook, whisking, until thickened, about 10 minutes; remove from the heat. Season with the salt and nutmeg. Transfer to a bowl and let cool, then cover and refrigerate until ready to use.

Now, you are ready to make lasagna.

Lasagne (Lasagne alla Bolognese al Forno)

2 ½ pounds PASTA DOUGH (shown above)
2 tablespoons extra-virgin olive oil
RAGU BOLOGNESE (shown above)
8 ounces Parmigiano-Reggiano cheese, grated
3 ½ cups BESCIAMELLA (shown above)

Divide the pasta dough into 8 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured surface to dry for 10 minutes. Cut the pasta into 5-inch squares and cover with a damp kitchen towel.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Set up an ice bath next to the stovetop, and add the oil. Drop the pasta into the boiling water 6 or 7 pieces at a time, and cook until tender, about 1 minute. Transfer to the ice bath to cool, then drain on kitchen towels, laying the pasta flat.

Preheat the oven to 375°F.

Assemble the lasagne in a 10-by-20-inch lasagne pan (or use two 9-by-12-inch pans): Spread a layer of ragu over the bottom and with a sprinkling of Parmigiano, a layer of pasta, a layer of besciamelia, another layer of ragu, a sprinkling of Parmigiano, and pasta. Repeat until all the ingredients are used up, finishing with a layer of pasta topped with besciamella and a sprinkling of Parmigiano.

Bake for 45 minutes, or until the edges are browned and the sauces are bubbling. Let stand for 10 minutes before serving.

Grilled Rack of Lamb with Saffron Rice

This was a real quick one which is pretty healthy and packs a nice spicy kick. This comes together in less than an hour and delivers.

RICE
cooking spray
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked basmati rice
2 cups chicken broth
¼ teaspoon saffron threads, crushed
1 bay leaf

LAMB
¾ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon paprika
⅛ teaspoon ground coriander
⅛ teaspoon ground cardamom
⅛ teaspoon ground red pepper
1 ½ pounds French-cut rack of lamb (8 ribs)
1 teaspoon olive oil

Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion and garlic to pan; cook 5 minutes or until golden brown, stirring frequently. Add rice and next 3 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Keep warm.

Prepare grill.

Combine salt and next 6 ingredients (through pepper). Brush lamb with oil, and rub with salt mixture. Place lamb on grill rack coated with cooking spray; grill 10 minutes, turning once or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes before slicing into chops. Serve lamb with rice.

Spiced Tilapia with Roasted Pepper-Tomatillo Sauce and Cumin and Mexican Oregano Barley Pilaf

We had tilapia a few weeks ago and I can't get it out of my mind. It is a great, fresh tasting, light fish which flakes up really nicely and seems to absorb flavors well. I've put it with a simple barley pilaf here, which I sexed up with some cumin and Mexican oregano. The sauce has a nice zip and tang to it to bring it all together. I WISH I had a lime to squeeze over the top of this just before serving. I will next time I make it.

SAUCE
1 large red bell pepper
2 teaspoons canola oil
1 cup tomatillo, finely chopped
¼ teaspoon salt
1 clove garlic, minced
2 tablespoons cilantro, chopped
1 teaspoon rice vinegar
1 teaspoon honey

TILAPIA
2 tablespoons flour
2 teaspoons chili powder
½ teaspoon dried oregano
¼ teaspoon ground cumin
4x6 ounces tilapia fillets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons canola oil
sprigs cilantro, optional

Preheat broiler.

To prepare sauce, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into chunks.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 teaspoon salt and garlic to pan; cook 1 minute. Transfer mixture to a blender or food processor. Add bell pepper, chopped cilantro, vinegar, and honey. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; set aside. Wipe pan with a paper towel.

To prepare fish, combine flour, chili powder, oregano, and cumin in a shallow dish; stir with a whisk. Sprinkle fish evenly with 1/4 teaspoon salt and pepper; dredge in flour mixture.

Heat 2 teaspoons canola oil in pan over medium-high heat. Add fish to pan, and cook 2 minutes or until lightly browned. Carefully turn fish over, and cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce. Garnish with cilantro sprigs, if desired.

Barley Pilaf

1/2 onion, chopped
2 cloves garlic chopped
200g barley wheat
2/3 quart chicken stock
2 tablespoons Mexican oregano
1 1/2 tablespoons cumin
salt and pepper, to taste

In a medium saucepan, sweat the onions and garlic in a small amount of stock until the onions are translucent. Add the oregano and cumin.

Add the barley and remaining stock. Bring the liquid to the boil and over the pot tightly

Cook in a 350F oven until the barley is tender and has absorbed all of the liquid, about 45 minutes. Season to taste with salt and pepper.

Miso-Thickened Pork and Vegetable Soup (Ton-Jiru)

I really loved the clean, fresh flavors of Japanese cooking. This one is out of a book on home-style Japanese cooking - real 'every-day' kind of stuff. I love miso and soy together in pretty much anything. The leeks give up a lot to the broth, I think. I used lotus root here, as I couldn't find burdock root, and it worked out just fine. Also couldn't get my hands on mitsuba (Japanese parsley) so I throw some sliced scallions in there. I only had one kind of miso paste and I used it for all 6 tablespoons called for.

This is just a really nice, fulfilling, sustaining soup. Very home-y!

1 Japanese leek or small Western leek, about 3 ounces
½ teaspoon vegetable oil
6 ounces boneless pork from loin or shoulder, cut into small, thin strips
1 small carrot, about 3 ounces, peeled and cut into julienne
1-inch chunk daikon, about 2 ounces, peeled and cut into julienne
5-6 inches burdock root, about 3 ounces, rinsed and lightly scraped (page 58) and cut on the diagonal into thin slices
Pinch of salt
Splash of sake
2 quarts water
12 square inches kombu
½ teaspoon soy sauce
1 block firm tofu, about 14 ounces, drained and pressed, then cut into 1/4-inch dice
1 small bunch mitsuba, about 15 stalks, trimmed, stems cut into short pieces, and leaves chopped
3 tablespoons mugi miso
3 tablespoons sweet light miso, preferably Saikyo miso

Trim away the hairy root and any tough green top of the leek and then cut in half lengthwise. Rinse under cold water to remove any grit or soil. Place the cut edges down on a cutting board and slice on the diagonal into thin strips. Set aside.

Heat the oil in a deep pot over high heat. Stir-fry the pork for 1 minute, or until it begins to color. Then add the leek, carrot, daikon, and burdock root and continue to stir-fry over high
heat for 1 minute. Add the salt and sake and stir-fry for 1 to 2 minutes, or until the burdock root emits a woodsy aroma.

Add the water and kombu. When the soup begins to boil, skim away any froth and reduce the heat to maintain a steady but not vigorous simmer. Continue to cook, skimming away froth as needed, for 4 to 5 minutes, or until the vegetables are very tender and the pork is thoroughly cooked. Remove and discard the kombu. Season with the soy sauce, Add the tofu to the soup and simmer for 1 minute to heat it through.

Divide the mitsuba evenly among individual soup bowls. Just before serving, place the miso in a miso koshi and stir directly into the soup. Or place the miso in a bowl, ladle in some of the hot stock from the pot, stir to mix it, and add to the pot.

Ladle the soup into the bowls. The brief exposure to hot soup is sufficient to cook the mitsuba. Serve immediately.

Chocolate-Fudge Pudding Cake

This was kind of a fun and simple dessert that features gooey chocolate. Really not a lot of fuss to it and it was delicious.

½ cup whole-wheat pastry flour
½ cup all-purpose flour
⅓ cup sugar
¼ cup unsweetened cocoa powder, sifted
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
¾ cup semisweet chocolate chips, (optional)
1 ⅓ cups brewed coffee, hot
⅔ cup packed light brown sugar, or Splenda Granular
¼ cup chopped walnuts or pecans, toasted
icing (confectioners') sugar, for dusting

Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)

Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm.

Jambalaya Grits

This is a great Cajun recipe by Emeril Lagasse, who is known in the US for his Cajun style of cooking. This difference here between traditional jambalaya and this recipe is the use of grits instead of rice as a base for the dish.

I have to say, I almost prefer this recipe to similar, rice-based versions of jambalaya. Lots of great, bold flavors here which develop and unfold as you eat it. The sharpness of the cheese gives way to creaminess, which gives way to a subtle heat. Pretty complex eating if you stop to think about it for a few minutes.

This is really simple to make and delivers 'the goods' with flavor.

1 tablespoon olive oil
1 cup chopped yellow onions
½ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons salt
⅛ teaspoon freshly ground black pepper
½ teaspoon cayenne
¼ lb. andouille or other smoked sausage (I used chorizo), cut into 1/2-inch-thick slices
¼ lb. boiled ham, cut into small dice (or double the amount of chorizo in place of the ham)
1 tablespoon chopped garlic
½ cup vine-ripened tomatoes, peeled, seeded and chopped
6 cups milk
2 cups quick-cooking white grits
½ lb. medium-size shrimp, peeled and deveined
¼ cup chopped green onions or scallions (green part only)
¼ lb. sharp white cheddar cheese, grated

In a large, heavy pot, heat the olive oil over medium-high heat. Add the onions, bell pepper, celery, salt, black pepper. and cayenne. Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occasionally, for 2 minutes. Add the garlic and tomato and cook for 2 minutes. Add the milk and bring to a boil.

Reduce the heat to medium and stir in the grit,. Stir for 2 minutes, then add the shrimp. Cook, stirring, until the grits are tender and creamy, 7 to 8 minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds.

Serve hot right from the pot.

Radish and Chickpea Curry (Mulangi Kadali Kozhambu)

This is yet another great recipe from Atul Kochhar from his book Simple Indian, which has yet to produce even a mediocre dish. They have all been fantastic. This one just has daikon and chickpeas. You'd think it would be boring. It was great! The tamarind is really pulling a lot of weight here, adding a nice sweetness to counter the spices.

We put this over Turmeric Rice (like we do for most curries) and it was wonderful. We used a whole can of chickpeas (drained and rinsed) instead of raw, and we skipped the step where you cook them. Also, we used a whole can of coconut milk, instead of 300g. Lastly, if you can't find tamarind pulp, some tamarind syrup works just fine.

200 g chickpeas, soaked in cold water overnight
1 bay leaf
1 teaspoon salt, or to taste
30 g tamarind pulp
200 g mooli or daikon (white radish)
2 tablespoons oil
2 cloves
1" piece cassia bark or cinnamon stick
2 green cardamom pods
1 large onion, chopped
½ teaspoons ground turmeric
1 teaspoon red chili powder
¾ teaspoons ground coriander
2 teaspoons ginger-garlic paste
1 tomato, finely chopped
300 milliliters coconut milk
1 tablespoon cilantro, chopped, plus extra sprigs

Drain the chickpeas and cook in fresh water with the bay leaf for about 2 hours until tender, adding salt towards the end; drain. Soak the tamarind pulp in 6 tbsp warm water for 20 minutes, then strain through a fine sieve.

Halve the mooli lengthways, then cut across into 5mm thick slices. Heat the oil in a saute pan and fry the mooli slices until lightly browned at the edges; remove and drain on kitchen paper.

Add the whole spices to the pan and saute for 1-2 minutes until they crackle. Add the onion and saute until softened and golden brown. Add the powdered spices, stir for 30 seconds, then add the ginger-garlic paste and saute well for 2-3 minutes. Add the tomato and cook for about 10 minutes. Stir in the tamarind liquid, simmer briefly, then add the coconut milk, chickpeas and mooli. Bring to a simmer and cook for 3-5 minutes until the mooli is tender.

Sprinkle with the chopped coriander and serve garnished with extra sprigs.

Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkraut

There is nothing in this recipe which could possibly screw it up. Good bratwurst. Beer. Onions. Sauerkraut. Some sweet mustard we got from some German friends of ours. I won't say anything else about it other than:

It works.

SAUERKRAUT
2 cups red wine vinegar
1 cup water
¼ cup sugar
1 large head red cabbage, cored and thinly shredded
2 cloves garlic, thinly sliced
1 teaspoon whole mustard seeds
salt and freshly ground black pepper

BRATWURST
3 large onions, thinly sliced
3 lbs. precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1" piece fresh ginger, peeled and chopped
hot dog buns
mustards, for serving

SAUERKRAUT
Combine the vinegar, water, and sugar in a large saucepan (not aluminum or castiron), bring to a boil, reduce the heat, and simmer until the sugar has dissolved. Add the remaining ingredients and simmer until the cabbage is soft, about 20 minutes. Season to taste with salt and pepper. (The sauerkraut can be made up to 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature and drain before serving.)

BRATWURST
Arrange the onion slices on the bottom of a medium stockpot. Place the bratwurst on top and add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer and cook for about 10 minutes. Remove from the heat and set aside for at least 10 minutes and up to 1 hour.

When ready to serve, heat your grill to high.

Lift the sausages out of the pot. Remove the onions with a slotted spoon and place in a serving bowl. Discard the remaining liquid and aromatics.

Grill the sausages until crisp and golden brown on all sides, about 10 minutes total. If you like, grill the buns until lightly toasted. Serve the bratwurst on the buns with sauerkraut, onions, and mustard.

Grilled Tequila-Lime Tilapia Salad with Roasted Corn and a Roasted Jalapeno and Garlic Dressing

Now that I have decided I won't be working for another few MONTHS, you can bet I'm going to step things up in the kitchen whenever we're not traveling.

Summer is already winding down here in the UK (as if it ever started), so we're kind of taking our last stabs at summery food while we still can. Vanessa got the thinking about corn and fish and that gave me a pretty good idea.

I hadn't cooked with tilapia in forever (if ever) and it is a nice, mild fish which can handle a bit of flavor thrown at it. The whole idea behind this dish was good, fresh Mexican flavors with just a hint of warmth. I wasn't going for spicy here at all.

I must say, this came out pretty yummy. The roasted qualities of the peppers, garlic and corn really shine through... nice acidic hit coming from the lime juice and zest.

TILAPIA
2 tilapia fillets, skinned, halved (yielding 4 pieces)
salt and black pepper
¼ cup corn oil
zest and juice of 2 limes
1 splash tequila
1 large pinch cumin
1 small handful cilantro

SALAD
1 bag mixed greens, preferably with some Swiss chard in it
1 ear corn, shucked

DRESSING
2 jalapeno, halved, deseeded
3 cloves garlic, smashed, peeled
4 tablespoons corn oil
1 tablespoon cider vinegar
salt and black pepper
zest and juice of 1 lime
3 tablespoons cilantro, finely chopped
1 small pinch cumin
1 small pinch chile de arbol powder
juice of 1 lime, to serve
2 sprigs cilantro, to garnish

TILAPIA

Put the salt and pepper, corn oil, zest and juice of lime, tequila, cumin and cilantro in a ziploc bag. Shake to combine. Add the tilapia, close the bag, and turn to coat. Leave to marinate for 30 minutes.

SALAD

Wash the leaves and dry them. Set aside.

DRESSING

Put the garlic, jalapeno halves and the corn onto some foil. Drizzle over some corn oil and salt and pepper and toss around to coat. Heat the broiler and roast for about 10 minutes, or until the peppers have become charred and the garlic smells roasty. Remove the garlic and peppers, but continue to cook the corn, turning to brown somewhat evenly until roasted. Remove and set aside.

In a small blender, combine the corn oil, jalapenos, garlic, cider vinegar, salt and pepper, zest and juice of lime, cilantro, cumin and chile de arbol powder. Whiz to combine. Set aside.

Using a knife, cut all of the kernels of corn off when the corn husk is cool enough to handle.

ASSEMBLY

Get a grill pan hot and spray it with some cooking spray. Remove the tilapia, shake off any excess marinade and put on the grill pan. Discard the marinade. Cook for about 1 minute on each side.

Meanwhile, set aside a 1/4 cup each of the corn and dressing. Put the rest of the corn in with the remaining dressing. Stir to combine, then add the the salad leaves, tossing with your hands to coat.

Lay a bed of dressed leaves down on a plate. Put 2 tilapia fillets on top of the salad. Top wth some cilantro and a squeeze of lime. Drizzle the remaining dressing and corn over the top and around. Serve.

Balaji's Balachender's South Indian Fish Sandwich (Vava Meen Roast)

Another huge winner from Atul Kochhar. Lots of deep, rich curry flavors here. I used some more of our leftover Spicy Tomato Chutney we had lying around.

PLAICE AND MARINADE
½ teaspoon red chilli powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
2 tablespoons tamarind pulp
4 small plaice, filleted
sea salt
CRAB MIXTURE
5-6 tablespoons vegetable oil
1 teaspoon cumin seeds
2 green cardamom pods
1 bay leaf
1" piece cinnamon stick
3 cloves
5 black peppercorns
2 onions, chopped
25 g GINGER-GARLIC PASTE
3 tomatoes, chopped
¼ teaspoon ground turmeric
1 ½ teaspoons ground coriander
½ teaspoon red chilli powder
250 g fresh white crab meat
1 tablespoon cilantro, finely chopped

Mix together the chile powder, coriander, turmeric, tamarind and some salt and use to coat the plaice fillets. Set aside to marinate while you prepare the crab mixture.

Heat 4 tablespoons of the vegetable oil in a pan, add the whole spices and saute until they crackle. Add the onions, saute until light brown, then stir in the ginger-garlic paste and saute for 2-3 minutes. Add the tomatoes, turmeric, coriander and chili powder and saute for 8-10 minutes, until the tomatoes have turned into a thick sauce. Stir in the crab meat, season with salt if necessary, and then sprinkle with the chopped coriander.

Put the plaice fillets on a baking tray and place under a hot grill, flesh-side up. Cook for 1-2 minutes, until the flesh firms up a little. Sandwich the fillets together with the crab mixture, making sure the skin is on the outside. Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked. Serve immediately.

Pot-Roasted Poussins Agro Dolce

This is originally written for poussin (baby chickens) but we couldn't get our hands on any. We used a chicken instead. Nice sweet and sour flavors here. Pancetta is a winner no matter what you put it on!

1 orange, quartered
2 sticks cinnamon, broken in half
6 sprigs fresh rosemary
4 poussins, preferably free-range or organic olive oil
2 knobs butter
2 red onions, peeled and finely sliced
4 stalks celery, trimmed and finely sliced
280g jar sun-dried tomatoes in oil, drained
3 wineglasses Chianti
6 tablespoons red wine vinegar
1 handful sultanas
1 handful pinenuts
16 slices smoked pancetta, thinly sliced

Preheat your oven to 200°C/400°F/gas 6. Stuff a piece of orange, with a cinnamon stick and a rosemary sprig into the cavity of each bird. In a large ovenproof pan in which the poussins will fit snugly side by side, heat a glug of olive oil and a knob of butter. Add the little chickens and colour them gently on all sides for 10 minutes or until lightly golden all over, then remove them to a plate to rest.

Strip the rosemary leaves off the two remaining sprigs. Carefully discard the fat from pan and add some fresh olive oil and your remaining knob of butter. Over a medium heat, add your onion, celery and rosemary and fry for about 5 minutes until softened. While keeping an eye on the pan, throw the sun-dried tomatoes into a food processor with the wine and whiz them up - this will give you an intense, tangy liquor.

By this time the onion and celery should be soft and nicely coloured, so put your chickens back into the pan and turn up the heat. Add the vinegar and sultanas, shake the pan around a bit, and add the tomato liquor. Continue cooking until the liquid has reduced slightly, then put the pan in the preheated oven with a lid on and cook for 30 minutes, turning the birds in the juices a couple of times. Remove the pan from the oven, take the lid off and turn the poussins once more in all the juices.

Lay them breast side up and sprinkle the pinenuts over them, then lay your slices of pancetta or bacon over them and cook in the oven for a further 10 minutes until crisp and golden. Allow the poussins to rest in the pan for 10 minutes while you get your guests to the table.

Wine suggestion: New Zealand red - Pinot Noir