Inroduction
Super Yacht Rod’s Gohan Curry
Surrounded by ingredients from all the exotic places a Super Yacht Chef can visit the spices and fish are in abundance. This can be made at home, maybe the smell of the ocaean and the heat of the sun might be missing.
Servings
4
Prep. time:
10/15 mins
Cook:
10/15 mins
Difficulty:
If you have the ingredients very simple
Ingredients
- 1 onion finely chopped
- 2 chillis finely chopped
- 2 cloves garlic finely chopped
- 50 gms ginger finely chopped
- 4 cardamom seeds crushed
- 1 tsp Turmeric
- 1 tsp corrinader seeds crushed
- 1 tsp garam masala**
- 1 tsp of ground cumin
- 1 tsp curry powder
- 1 tbsp tomato paste
- 20 finely chopped baby tomatoes
- 2 tsp brown sugar
- 50 gms tamarind pulp in water**
- 1 tin of coconut milk
- 4 x 200 gms firm white fish, skin on
- 100 gms chopped coriander
- 1 lime in quarters **if you do not have these ingredients to hand do not fret.
Step by Step Instructions
Step 1
Heat two tablespoons of vegeatble oil in an oven proof casserole dish over medium-high heat. Mix all the herbs and spices together and add to the pan ans sweat down.
Step 3
Reduce the sauce by a third and add the four pieces of fish, they should sit just above the sauce level. Loosely cover and place in a pre-heated oven for approx 180* for 10/15 minutes skin side up.
Step 5
Step 2
Add the tomato purée, chopped tomatoes and coconut milk and stir together.
Step 4
Remove from the oven, garnish with the chopped coriander and 4 lime wedges and serve with basmati rice.
Bon appétit !
Inroduction
My French Onion Soup
By: Garry Waite
My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.
Servings
6 – 8
Prep. time:
20 mins
Cook:
1 hr
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Servings
6 – 8
Cook:
1 hr
Prep. time:
20 mins
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Step by Step Instructions
Step 1
In a large pan sauté off the onions, garlic, bacon and apple
Step 3
When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.
Step 5
Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.
Step 2
Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.
Step 4
Add 2 litres of water and the tomato purée.
Step 6
TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.
Bon Appétit !
