Apple – Nigel Slater’s recipes for halibut, and baked apples | Meals
In a wretched yr, transient moments of pleasure are to be cherished all of the extra. As we speak, chilly, damp and coping with a blanket of sodden leaves within the backyard, I catch the scent of baking apples coming via the open kitchen door. A touch of fruit slowly constructing to a froth and the scent of browning butter and sugar which, albeit briefly, places my world to rights. A dish of small, rosy dessert apples whose sweetness intensifies within the oven, which we are going to eat with do-it-yourself blackberry and apple ice-cream. The ice-cream will soften slowly over the fruit, forming a blissful, apple-scented puddle mendacity in wait on the backside of our dishes.
The recipe is easy. Stewed apples, stirred via do-it-yourself custard, then frozen. I’ve an ice-cream machine, which hums away insistently, like a trapped bee, whereas I put together dinner, however the ice-cream will be made simply sufficient and not using a machine. Even earlier than I set foot within the kitchen, I’m pondering of the second the chilly ice-cream will meet the blisteringly scorching apple.
Pudding will come as one thing of a balm after a punchy little fish dish. Halibut steaks, lower via the bone, have spent an hour or two in a marinade of yogurt, inexperienced chillies, garlic and ginger, able to be grilled till their edges blacken within the warmth. The fish shall be completed with a dressing of chopped spring onions, mint, extra inexperienced chilli and lemon juice. A second of pleasure certainly.
Halibut with yogurt and spring onions
A thick fish steak – hake, halibut or salmon – lower via the bone is nice right here, however you might use a thick lower from the fillet, too. I plan on items about 200g in weight. Marinade for a few hours. I wouldn’t go away it for much longer, although, because the flesh can turn out to be woolly. On the aspect, maybe some calmly sautéed cabbage or inexperienced beans. Serves 4
halibut or hake steaks 4, thick
For the marinade:
pure yogurt 200ml
ginger 1 x 45g piece
garlic 2 cloves
inexperienced chillies 2, medium-sized
cornflour 1 tbsp
coriander leaves 20g
spring onions 6
olive oil 6 tbsp
mint leaves 15
parsley leaves a handful
inexperienced chilli 1, gentle
Put the yogurt in a big mixing bowl then stir in 50ml of chilly water. Grate the ginger to a purée, finely slice the garlic, then stir each into the yogurt.
Finely chop the inexperienced chilli, then stir into the yogurt with the cornflour and finely chopped coriander. Grind in somewhat black pepper then submerge the fish into the marinade and put aside for an hour.
Line a grill pan with foil. Get an overhead (oven) grill scorching. Place the fish on the foil with out eradicating an excessive amount of of the marinade and leaving loads of area between the items. Place beneath the grill and prepare dinner for about 10 minutes, watching fastidiously. (The precise time will depend upon the thickness of your fish.) You need somewhat color on the yogurt, however with out overcooking the fish beneath.
Finely chop the spring onions and put them in a pan with half the olive oil. Cook dinner over a average warmth till comfortable. Take away from the warmth. Finely chop the mint, parsley and the inexperienced chilli, then add to the onions. Squeeze the lemon and add the juice to the combination, then stir in the remainder of the olive oil and somewhat salt.
Because the fish turns into prepared, raise on to heat plates then spoon over the spring onion dressing.
Baked apples, blackberry and apple ice-cream
I counsel baking dessert apples for his or her distinction with the sharpness of the ice-cream. You probably have a farmers’ market you may get Howgate Marvel and even Peasgood’s Nonsuch – absolutely worth shopping for for the identify alone. Serves 4
For the ice-cream:
sharp cooking apples 1 kg
golden caster sugar 200g
single or whipping cream 400ml
egg yolks 4
blackberries a handful
For the baked apples:
dessert apples 8, medium-sized
caster sugar 2 tbsp
To make the ice-cream, peel, core and slice the apples. Put them in a saucepan with half the sugar and stew over a low warmth (they want no water, however regulate them so that they don’t burn.) As soon as somewhat juice has fashioned, cowl and simmer gently for 15-20 minutes, stirring occasionally. Mash with a fork and funky.
Carry the cream to the boil and take away from the warmth. Beat the egg yolks and remaining sugar, then stir within the scorching cream. Rinse the saucepan – actually necessary – and return the custard to it, stirring over a low warmth till it thickens barely. Cool shortly by plunging the pan into ice-cold water, stirring continually.
Combine the custard with the mashed apples and churn in an ice-cream maker till virtually frozen. Drop within the blackberries and churn briefly till the berries begin to break up. Scrape right into a freezer field and place within the deep freeze.
When you don’t have an ice-cream machine, pour right into a plastic freezer field, cowl and freeze for 1 hour. Take away and beat, then return to the freezer. Repeat three or 4 instances.
Set the oven at 200C/gasoline mark 6. Rating every apple across the horizon with a small knife – to cease them exploding – then place in a baking dish. Bake for 30-50 minutes relying on their dimension. Dot with butter and sprinkle with sugar, then return for an additional 10 minutes till shiny.
Serve the apples scorching, with blackberry and apple ice-cream on the aspect.
Comply with Nigel on Twitter @NigelSlater