Stein - Rick Stein Main Courses

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Version 1.0
Epub ISBN 9781446415658

www.randomhouse.co.uk

Published by BBC Books, BBC Worldwide Ltd, Woodlands, 80 Wood Lane, London W12 0TT

First published 2004
6 8 10 9 7 5
Copyright Rick Stein 2004
The moral right of the author has been asserted

Food photography James Murphy 1999, 2000, 2002 and 2004.

Location photography Craig Easton 2000 Portrait of Rick Stein and Chalky David Pritchard 1999

The recipes in this book first appeared in the following titles: Fruits of the Sea, Seafood Odyssey, Seafood Lovers Guide, Seafood, Food Heroes and Food Heroes: Another Helping , which were originally published by BBC Worldwide in 1997, 1999, 2000, 2001, 2002 and 2004 respectively.

ISBN 978 0 563 52190 7

All rights reserved. No part of this book may be reproduced in any form or by any means without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.

Commissioning Editor: Vivien Bowler
Project Editors: Rachel Copus and Warren Albers
Designer: Andrew Barron
Production Controller: Kenneth McKay
Food Stylist: Debbie Major

Jacket photography:
Food photography and portrait of Rick Stein
James Murphy 2004
Landscape photography Craig Easton 2000

grilled cod on spring onion mash

• SERVES 4
• 4 175225 g (68 oz) pieces of unskinned thick cod fillet
• Salt and black pepper
• A little melted butter, for brushing

• FOR THE SPRING ONION MASH
• 1.25 kg (2 lb) potatoes, peeled and cut into chunks
• 50 g (2 oz) butter
• 1 bunch spring onions, trimmed and thinly sliced
• A little milk
• Salt and ground white pepper

• FOR THE SOY BUTTER SAUCE
• 600 ml (1 pint) Chicken stock ()
• 2 tablespoons dark soy sauce
• 75 g (3 oz) unsalted butter
• 1 tomato, skinned, seeded and diced
• 1 heaped teaspoon
• chopped coriander

Put the fish, skin-side down, in a shallow dish and sprinkle with 1 teaspoon of salt. Set aside for 30 minutes.

Rinse the salt off the fish pieces and dry well. Brush them with melted butter and put skin-side up on a greased baking tray. Sprinkle with a little salt and some coarsely crushed black pepper.

For the spring onion mash, cook the potatoes in boiling unsalted water for 20 minutes until tender.

Meanwhile, for the sauce, put the stock and soy sauce into another pan and boil rapidly until reduced by half.

Preheat the grill to high. Grill the cod for 8 minutes on one side only.

Just before the fish is ready, add the butter to the sauce and whisk until blended. Remove from the heat and add the tomato and chopped coriander.

Drain the potatoes, return them to the pan and mash until smooth. Heat the butter in another pan, add the spring onions and cook for a few seconds. Beat into the potato with a little milk, salt and white pepper. Spoon the mash into the centre of each plate. Rest the cod on top and spoon the sauce around the outside.

lobster thermidor

• SERVES 2
• 1 675 g (1 lb) cooked lobster
• 25 g (1 oz) butter
• 2 large shallots, finely chopped
• 600 ml (1 pint) Fish stock ()
• 50 ml (2 fl oz) dry white vermouth, such as
• Noilly Prat
• 85 ml (3 fl oz) double cream
• teaspoon English mustard
• 1 teaspoon chopped mixed
• fines herbes (chervil, tarragon, parsley and chives)
• 1 teaspoon lemon juice
• 15 g ( oz) Parmesan cheese, freshly grated
• Salt and black pepper

To remove the meat from the lobster, twist off the claws and legs and discard the legs. Break the claws into pieces at the joints, crack the shells with a large knife and remove the meat from each section. Now cut the lobster in half lengthways first through the middle of the head between the eyes, then turn it around and cut through the tail. Open it up and remove the meat from each half. Remove the dark intestinal tract and cut the meat into small, chunky pieces. Remove the soft, greenish tomalley and any red roe from the head section of the shell and set aside. Pull out the stomach sac (a slightly clear pouch) from the head section and discard. Transfer the cleaned half-shells to a baking sheet and evenly distribute the tail and claw meat between them with any red roe. Cover and set aside.

For the sauce, melt the butter in a small pan, add the shallots and cook gently for 34 minutes, until soft but not browned. Add the fish stock, vermouth and half the double cream and boil until reduced by three-quarters. Add the rest of the cream and simmer until the sauce has reduced to a good coating consistency. Whisk in the reserved tomalley, the mustard, herbs, lemon juice and seasoning.

Preheat the grill to high. Spoon the sauce over the lobster and sprinkle with the Parmesan cheese. Grill for 23 minutes, until golden and bubbling.

beef, guinness and oyster pie

• SERVES 6
• 900 g (2 lb) braising steak, such as blade or chuck, cut into 45 cm
• (12 in) chunks
• 25 g (1 oz) plain flour
• 5 tablespoons sunflower oil
• 25 g (1 oz) unsalted butter
• 225 g (8 oz) small button mushrooms, trimmed
• 2 onions, thinly sliced
• teaspoon sugar
• 300 ml (10 fl oz) Guinness
• 300 ml (10 fl oz) Beef broth ()
• 3 sprigs of thyme
• 2 bay leaves
• 2 tablespoons
• Worcestershire sauce
• 12 Pacific oysters (optional)
• 500 g (1 lb) chilled puff pastry
• A little beaten egg, for brushing
• Salt and freshly ground black pepper

Season the steak, toss with the flour and shake off and reserve the excess. Heat 3 tablespoons of the oil in a large pan and brown the meat in batches until well coloured. Set aside.

Add another tablespoon of the oil, half the butter and the mushrooms to the pan and fry briefly. Set aside. Add the rest of the oil and butter, the onions and sugar and fry over a medium-high heat for 20 minutes, until browned. Stir in the reserved flour, gradually add the Guinness and stock and bring to the boil. Return the beef and mushrooms to the pan with the herbs, Worcestershire sauce, teaspoon of salt and some pepper, cover and simmer for 1 hours.

Lift the meat, mushrooms and onions out of the liquid and put into a deep 1.75 litre (3 pint) pie dish. Rapidly boil the liquid until reduced to 600 ml (1 pint). Remove the bay leaves and thyme twigs and pour into the pie dish. Leave to cool.