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Archive for the ‘Recipes’ Category

Talking Turkey

It was a wet and dusky afternoon in October when I decided it was time to visit Sarah Copas at her free-range turkey farm. As we arrived at the farm we were greeted by the sight of several thousand birds pecking and running around in fields and my two bored boys (it was the school holidays) were immediately engaged. Sarah encouraged us to take a walk into the cherry orchards where most are kept. As we entered they ran up to us – they have the funniest run; their fat bellies swinging from left to right as they hop from one foot to another. (A little too like me at Wednesday night Zumba!). My sons shrieked with delight and to our astonishment the turkeys answered right back with the same pitch. We spent a good 20 minutes watching them and calling out to hear them answer.

The boys with the turkeys

If you wanted to eat poultry knowing it had enjoyed a good life then these birds would be the answer. They were happy, healthy and had a great deal of space to run around in including an area of maize to give them a feeling of safety and cover. Big barns provided straw bales for their natural roosting behaviour. At night two specially trained collie dogs are used to round them into barns.

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Posted by admin 01/12/2011

Cooking with honey – our evening with the Chalfont Beekeeping Society

We had a great meeting on Tuesday 27th September with our local beekeepers as we are hoping to become hive owners next year.  We gave a talk about cooking with honey and shared tips on using this beautiful natural product.  For details of the Chalfont Beekeepers contact:- www.chalfontbeekeepers.co.uk.

A few pointers to remember when cooking with honey:-

  • Honey is sweeter than sugar so you need less; therefore as a rough guide add three quarters of the amount of sugar in a recipe.
  • It has the same calorific value as sugar and cannot be given to diabetics.
  • Honey adds moisture to recipes so other liquids need to be reduced slightly to counteract this.  One of the members told me it is an invert sugar so does not behave in the same way as sugar, for example it doesn’t work in a sponge cake.
  • Honey is more dense than sugar so it weighs more so don’t substitute one with the other to the same proportions.
  • Honey adds its own flavour to the finished product, be aware of adding strong honeys to dishes where it might overshadow other ingredients.  Use mild honey such as acacia for dressings and stronger honey such as chestnut to eat with cheese.  Heather honey is wonderful in cakes and spread onto cheese.
  • Honey adds acid to a recipe, so often bicarbonate is added to bump up the alkaline.
  • And honey can cause baked foods to brown more quickly.

Italian uses for honey

  • Romans used it with snow and fruit juices which we tried last year and it was very effective with a squeeze from a fresh orange over snow and drizzled with honey, delicious!
  • In Montalcino, Tuscany, the national honey festival is held in September. It is in the beautiful grounds of the Castello Montalcino and is sure to inspire anyone remotely interested in honey.
    I loved it.
  • Italians often eat honey with cheese try it spooned over freshly made ricotta or spread onto slices of Pecorino (sheep’s milk) cheese.  I understand from one of the members it is also gorgeous over Greek Halloumi cheese slices.
  • Mixed with black truffle for truffle honey to drizzle over chicken or cheeses such as Pecorino or Parmesan.
  • Crogetti – fried dough squares or balls of fried dough drizzled with honey and cinnamon
  • Stirred into hot milk cold mornings.
  • Bee pollen is crunchy and can offer texture when sprinkled on foods.

Types of Italian honey

Italians can be more specific about where they honey is from and each one is labelled with the type of flower the bees have visited apart from Millefiori meaning “many flowers”.  Italian honey varies hugely from mild to strong.  Personally I think chestnut honey tastes like horse manure smells but don’t tell the Tuscans they love it!  My favourite is one called Melata which is supposedly made from the oozing sugar from overripe fruits.

Acacia is light and perfect for most uses.  Tiglio is from plain trees and there are many more…..

Why it is good for you

Honey has vitamins such as B6, Thiamin, Niacin, Riboflavin, minerals, calcium, potassium and zinc.  Natural antioxidants help to eliminate free radicals.  Honey and cider vinegar is used against arthritis.

Honey acts as an antiseptic/antibacterial agent for wounds, burns and sore throats. It also said to reduce swelling and prevent scarring. It can be used as oral antiseptic, especially mixed with lemon which is why we all like this drink when we have a cold.  Although my favourite nightcap is a cup of milk mixed with honey and whisky warmed in the microwave.

Storing honey

Honey should be stored at room temperature, in the fridge it becomes solid. The cold makes honey crystallize.  To dissolve the crystals, warm it up. Put the honey jar in warm water into the microwave with the lid off. Microwave on medium power and stir regularly until the crystals dissolve. If overheated it will burn so take care.

Sticking on the spoon

To stop honey sticking on a tablespoon when measuring, coat it lightly with vegetable oil before measuring. The honey will slide off the spoon.

Marinades

A little sweetness makes us all feel good!  Try rubbing honey on pork chops or mixed with lemon over of lamb or ham. It’s easier to coat with honey if it is warmed up so just put the pot in the microwave for a moment, mix with a little lemon juice and a little grated lemon zest and baste away before and during cooking.  I am sure you all have had honey over gammon but have you tried it over salmon?

Oven-baked Salmon with Pistachio and Honey Crust

Salmone al forno in crosta di pistacchi e miele

Serves 4

50g shelled pistachios

30g homemade dry breadcrumbs

1 tablespoon rosemary

1 tablespoon thyme

4 salmon steaks or one piece of salmon (about 600g)

4 teaspoons honey

4 teaspoons olive oil

Salt and freshly ground black pepper

Preheat the oven to 180°C/350°F/gas mark 4. Prepare the crust for the salmon steaks. Chop the nuts by hand or in a food processor until they are the size of peppercorns. Set aside in a mixing bowl. Do the same with the bread and herbs to make herb breadcrumbs and mix thoroughly with the nuts and salt and pepper.

Season the salmon all over with a little salt and, if using steaks, lay them up against one another in a roasting pan. Drizzle the honey over the salmon spreading it out with your finger. Now coat with the breadcrumb mixture, patting it down so that it sticks to the honey. Drizzle over the oil. (If you have steaks, separate them to allow even cooking). Transfer to the oven for 15–25 minutes or until cooked through. Serve the salmon on a bed of parsnip mash or with a green salad.

Here is a great salad dressing to go with grilled meats and fish.

Insalata di Rucola, pinoli e melograno

Rocket, pinenut and pomegranate salad

Serves 4-6

1 handful of rocket per person, long stalks removed

85g pine nuts, lightly toasted

½ pomegranate, seeds only

2 tablespoons flat leaf parsley leaves, rough torn

Dressing

2 teaspoons honey

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

1 to 2 tablespoons of honey vinegar or lemon juice

Mix the ingredients for the dressing together in a large bowl.

Add rocket, pinenuts and pomegranate seeds mix well.  Put into a clean dish and serve straight away.  Sprinkle with parsley.

And for a sweet treat, here a three easy recipes:-

Date, oat and honey slices

Makes approximately 20 small squares

100g butter

4 tbsp honey

125g rolled oats

125g dates, chopped

75g wholemeal flour

1tsp baking powder

Preheat oven to 180°C.  Line a medium size baking tray with baking parchment.  Melt butter and honey together then add the oats and chopped dates. Stir to combine.   Add wholemeal flour and baking powder. Stir to combine.   Spoon the mixture into the tin and bake for around 20 minutes or until golden brown.

Swedish cream

A friend of mine offered me this delicious cream when we had a fruit salad at her house.  She had used banana, papaya, apple and kiwi for the salad but strawberries and raspberries are lovely in season too.  She simply whipped double cream up and stirred in runny honey and cinnamon to taste.  Delicious!

Apple Leather

Cooking apples are ideal for the cooked method of this or use eating apples or a mixture of the two for the non-cooking method.

Preheat the oven to 70°C/140°F.  Line a baking tray with cling film, baking parchment or a silicone mat.  Select ripe and unbruised fruit and remove the cores and pips.  Do not peel.  Cut it into chunks and put into a food processor or blender.  Add the juice of half a lemon and whizz to blend.  Add a little water to loosen the pulp to a “just liquid” consistency.  You need to be able to tip the puree from side to side in the tray to spread it out so the “medium thick soup stage” is what you are looking for.  If it isn’t sweet enough for your taste add honey as necessary.

Pour the pureed apple onto the prepared trays and tip this way and that until the surface is covered and the puree is around half a centimetre thick.  Bake in the oven for around four to five hours or until the consistency of leather and no longer sticky to the touch.  Eat straight away or roll up while still just warm in the cling film or parchment.  Depending on the humidity the leather will last well in a dried out state.

If you prefer the taste of cooked apple, peel, core and chop them and cook with honey and lemon juice to taste for a few minutes adding enough water to achieve the soup consistency.  Follow instructions above for baking.

Posted by admin 29/09/2011

Discover the Origin Campaign

Katie was also busy this weekend with the Discover the Origin Campaign which has been a three year campaign promoting five key European products: Parma Ham, Parmigiano-Reggiano, Burgundy and Douro Valley wines and Port. Katie concentrated her efforts of using the foods from the campaign and cooked Pasta al Forno, a delicious combination of pasta, boiled egg (weird but works!), tomato sauce and meatballs. She also made a salad of roasted squash with Parmesan shavings and Broad Bean, Parmegiano-Reggiano and Mint Puree which is perfect as a crostini topping or as a side to lamb.

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Posted by admin 03/08/2011

A hot and sunny weekend in July

Giancarlo had a great time with Birra Moretti in London this week making pizza in ten minutes with hundreds of people in Soho Square, Exchange Square and Canary Wharf. He is also going to be doing some “Long Lunches” with them, for a chance to win one for you and your friends visit facebook.com/morettiuk.

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Posted by admin 03/08/2011

Man and Fire by Katie Caldesi

Barbecued fish

Marinated pollack with fennel on the grill

There is no doubt barbecuing seems to bring out the rudimentary caveman in most men, my husband Giancarlo being no exception!  There is something wonderful and mesmerising about watching flames whether it is the light from a candle, dancing flames in a hearth or an autumn bonfire outdoors.  To control fire so that we can cook on it is taking it the fascination further.

We have a woodburning oven at Caldesi in Campagna, our restaurant in Bray and one at home, on the side of which is a barbecue that is designed so that you cook over the fallen embers from burning logs rather than briquettes.   This is the way Giancarlo learnt to cook from a child “alla brace”.  When we go back to Tuscany to see friends they frequently slap on huge Chianina steaks, local sausages and pork onto their outdoor grills.  Giancarlo has spent years perfecting the art of barbecuing and I thought you might be interested in some of his tips.

Man and Fire

Giancarlo at the Barbecue

Giancarlo’s tips

  • Marinating meat or fish gives a more succulent result and adds flavour to food.  Beer is great for this – try it over chicken or beef, it will prevent food drying out.  Try pineapple juice over pork to keep it moist and add a fruity flavour.  The enzymes in pineapple juice help break down the meat.
  • Soak wooden skewers first for half an hour in water to stop them catching alight.
  • Curl long lengths of sausages into spirals and secure across with two long wooden skewers – it makes them easier to turn.
  • Raise and lower the grill – terracotta bricks or upturned small flowerpots are good for this to move food nearer and away from the heat source.
  • When cooking fish, leave the skin on to protect the delicate flesh, put it skin side down onto a hot rack and leave to almost cook through on that side.  Only turn to cook the other side for one minute at the end.
  • Wrap birds such as quail in lardo, pancetta or streaky bacon to baste them in fat.

For further tips come and join us for our last barbecue evening of the year in Bray.

Cooking over Coals – Italian barbecue evenings

Celebrate summer at Caldesi in Campagna in Bray, Berkshire  when Giancarlo will cook outside (come rain or shine) on our woodburning oven and barbecue.  Choose from a selection of suckling pig, Giancarlo’s spare ribs, chicken and fish with salads and hot Focaccia.  Finish with Tiramisu and Bomboloni (our homemade dipping doughnuts).  Thursday 26th August 2010

£28 per person (£15 per child) including a welcome glass of Prosecco, Italian Beer or Mocktail, canapés on arrival, barbecued meat, fish and dessert plus optional 12.5% service.  Call 01628 788500 to book and see www.caldesi.com for further details.

Spiedini di carne e salsicce

Steak and sausage skewers

This recipe has become a family favourite: I can enlist the help of the children in making it and everyone loves eating it. It is based on an old Tuscan recipe for skewered sausages and pig’s liver wrapped in caul and sandwiched between crunchy bread and herbs. For non-Tuscans it is an acquired taste but this version hits the spot and still utilises the clever idea of having bread on the skewers to soak up the juices. As a child, one of my favourite dishes in an Italian restaurant was mixed grill so that I could have a bit of everything. This ‘recipe on a stick’ is like that and the herbs give it so much flavour. Italian sausages are best as they contain no bread. Toulouse sausages also work if you like garlic. If you cannot find either, look for lean or gluten-free sausages that will hold their shape well once cut in half. Chicken would also work here in place of one of the other meats.

Serves 6

300g sirloin or fillet steaks

250g pork loin or fillet

500g Italian sausages

100g pancetta or unsmoked streaky bacon

150g country-style white bread

18 sage leaves or bay leaves, or some of each

6 sprigs of rosemary, cut into 12 pieces

50ml extra-virgin olive oil

Salt and freshly ground black pepper

6 wooden or metal skewers

If you are using wooden skewers, soak them in a shallow dish for at least 20 minutes before use, to prevent them burning later. Preheat the oven to 180°C/350°F/gas mark 4 or heat up the barbecue.

Meanwhile, cut the steak and pork into 4cm squares, trimming off any gristle and excess fat. Cut each sausage in half, or into thirds if they are very big. Using a pair of scissors, cut the pancetta into 4cm squares or, if using bacon, cut each rasher into three pieces. Cut the bread into 3 cm cubes. Share out all the ingredients into six even piles.

Thread the prepared meats and sausages on the skewers, alternating the with bread and interleaving the bay or sage leaves and rosemary between the cubes. Season them on all sides and place in a roasting tin.  Drizzle the oil over the skewered ingredients, turning them as you do so that the bread is soaked in oil.  Now cook in the oven or on a pre-heated barbecue for 20-25 minutes, turning the skewers frequently until cooked through. Serve with salad, peperonata and crusty bread.

Posted by admin 22/08/2010

Little Italy

I wrote this piece a while ago after a visit to New York but redid the recipe just recently and loved it so thought I would share it!  I am doing a demo at Vintage Goodwood on August 15th at 4pm and will be making the 70′s dish of Chicken in a Basket, similar to this in that it is breaded chicken – something I think will be popular in some form for millennia.

We visited New York and went to see Little Italy in Lower Manhattan.  It was started by the massive influx of Italian immigrants in the 19th century who were escaping great poverty at home.  They “escaped” however to dreadful conditions of overcrowding in the dumbbell apartments where natural light never made it to the lower floors.  Tuberculosis and other diseases were rife but despite that the Italians created a new version of their homeland preserving their traditions and language.

Little Italy was nearly six times bigger than its current size before the Italians started moving out to the more comfortable suburbs of Bronx and Queens.  There are still the stubborn few who cling onto their tenement apartments and talk about the old days when each street “belonged” to a different region.  We met an old man in a patisserie who told us that there were different streets for the Pugliese, Calabrians and Sicilians.  In those streets you heard only the dialect language of those regions.

A couple of deli’s and patisseries are still there which look and feel like the real thing selling Italian products with knowledge and pride.  The few remaining restaurants however are touristy and are run by Americans with distant Italian heritage or Mexicans who sport the Italian colours.  Neighbouring Chinatown is expanding and maybe one day Little Italy will be gone forever from its original position but the strength of feeling in the immigrant Italian families has not diminished and I believe Little Italy’s all over the world will be continued for a very long time to come.

Chicken Parmegian’

Recipes evolve and mutate when immigrants recreate them in new countries sometimes with great results.  I was given this dish, typical of Little Italy, to try by an American family and it was delicious, in fact I had about four helpings it was so good so I learnt the recipe and here it is.

Serves 4

2 skinless chicken breasts,

1 egg, beaten in a shallow dish

100g fine breadcrumbs

50ml olive oil

Half a litre of tomato pasta sauce, preferably homemade

1 x 125g balls of Mozzarella di Buffala, cut into eight slices

50g Parmesan, finely grated

A few basil leaves as a garnish

Salt and pepper

Preheat the grill to its hottest setting. Using a sharp knife, open out each chicken breast and put them between two sheets of cling film.  Bash them out evenly to 1cm thickness using a meat tenderiser or the base of a small saucepan.  Cut each piece into two.  Warm the tomato sauce in a small pan.

Season the chicken breasts, dip them in beaten egg and then into the breadcrumbs to coat them on both sides.  Heat the oil in a large frying pan and then fry the chicken on both sides until golden brown and cooked through.  Set aside on kitchen paper to drain.

Arrange the chicken on a baking tray and pour over the tomato sauce in a thick stripe across the middle of the chicken pieces.  Lay two slices of Mozzarella over each portion and then scatter over the Parmesan.  Grill for five to ten minutes until the cheese starts to brown and bubble.  Lift each chicken piece onto a serving plate and garnish with black pepper and a few basil leaves.  Serve with salad and crusty bread.

If you would like to make your own tomato sauce here are two ideas for fresh – only when tomatoes are at their ripest and plumpest and bursting with flavour – and the tinned tomato sauce recipe when tomatoes smell of nothing but the plastic they are wrapped in.

Passata al Pomodoro

Fresh Tomato Passata

The double cooking of this tomato sauce gives it such an intense and sweet flavour, it’s worth the effort.  However only do this sauce with really ripe flavourful tomatoes.

First stage

2.5 kg of fresh tomatoes, quartered

2 sprigs of basil, left intact

Second stage

50 ml olive oil

2 cloves of garlic, peeled and lightly crushed

Freshly ground black pepper and salt

10 g sugar, optional depending on the natural sweetness of the tomatoes

1 red onion, finely chopped

1 clove of garlic, peeled and lightly crushed

For the first stage, add the tomatoes and basil to the pan. Cover the pan and leave to simmer for about ½ hour shaking the pan frequently to make sure the tomatoes don’t stick before they have released their juices. Remove the basil and pass the sauce through a passetutto, food mill or seive until you are just left with the skins and pips which can be discarded.  The other option is simply to use a stick blender and whiz up the tomatoes, skins and all.

For the second stage, heat the oil in the pan and add the red onion and garlic.  Cook for around five minutes or until soft.  Then add the passed tomatoes and bring the mixture to a simmer.  Skim off any scum that occurs on the surface and cook for half an hour.  Taste and adjust the seasoning with salt, pepper and sugar as necessary.  Any leftover tomato sauce can be kept in the fridge for a few days or frozen.

Franca’s Tomato Passata

Passata al Pomodoro di Franca

The quintessential tomato passata is as much a part of the Italian kitchen as good stock. A ladleful is needed frequently to enrich a sauce or soup or to serve with pasta for a fast lunch. This is the simplest tomato passata I came across on my travels. If you like garlic, add some and remove with the vegetables before blitzing.

Serves 6

3 tablespoon extra virgin olive oil

2 celery sticks, broken in half

1 carrot, cut into half lengthways

1 red onion, peeled and cut in half

3 large sprigs of basil

1.2kg Italian tinned whole plum tomatoes

1/2 teaspoon sugar, optional

Salt

Heat the oil in a large frying pan over a medium heat. Briefly fry all the vegetables and basil in the hot oil then add the tinned tomatoes. Season with salt and bring to the boil. Reduce the heat and simmer for about 30 minutes to 1 hour, depending on how much time you have: the longer you can leave it the more concentrated the flavour. Stir regularly, breaking up the tomatoes with a wooden spoon. Remove the flavouring vegetables and basil and purée the tomatoes in a blender or food processor. (or leave the vegetables in the sauce if you prefer and blend). Add a little sugar if necessary.

Posted by admin 22/07/2010

Giancarlo and Katie at Foodie Festival at Hampton Court

Watch us make stuffed courgette flowers with fresh tomato sauce at the Foodie Festival in Hampton Court

Posted by admin 07/06/2010

Nettle Gnocchi

A lovely sunny day, two children to amuse who love cooking and lunch to get for a visiting family.  I know, nettle gnocchi!  Being a positive sort of person I think this sounds like a great idea, others may think it a recipe for disaster but here goes.  I adorn the children with bright yellow rubber gloves about three sizes too big for them, long sleeves and trousers and march them off to the woods.  We made sure we picked only the young tender looking nettles that were away from the edges of the pathways and where dogs may have passed.

Nettles are high in Vitamin A and C, help the body to absorb iron and apparently might cure my dodgy arthritic knee if I make this a habit.  So you can feel good about your health and your pocket as you collect nature’s free harvest.  After we filled two large carrier bags full of nettles we come back to the house to cook.

The secret of light gnocchi is to trap as much air inside as you can so we use a passetutto (foodmill) to mash the potatoes.  A ricer is also good and both are fun for the children to use.   Freezing gnocchi before they are cooked can give an even better result than cooking from fresh, as they tend to hold their shape better.

Soft pillows of gnocchi have to be one of the best comfort foods and combined with the fact that I actually managed to pull the kids away from the alluring screens of the computer for two whole hours I am happy.

Nettle and Potato Gnocchi Gnocchi di patate e ortica

Serves 6 as a starter, 4 as a main course

2 carrier bags of nettles (weight approx 300g with stems, unwashed)

500g potatoes (King Edwards work well), unpeeled

1 egg

150g ’00′ or pasta flour

1 heaped teaspoon salt

Generous twist of pepper

Cook the whole potatoes with their skin on in a large pan of boiling salted water until tender – this could take up to an hour, depending on their size. Meanwhile, wearing rubber gloves wash the nettles under cold running water and then de-stem them putting the leaves into a pan of salted boiling water. Leave them to cook for around 3 to 5 minutes until tender, then drain. Finely chop with a large knife.

Drain and peel the potatoes while they are still hot, either by holding them in one hand on a fork or with a cloth, and peeling the skin away with a knife in the other hand. Pass them through a passetutto or ricer into a bowl. Stir in the egg with a wooden spoon. Add one-third of the flour to form a soft, pliable dough. Pour the rest of the flour as a mound onto the work surface and turn out the dough onto the flour. Knead the flour in with the dough, adding a little more if the dough still very sticky.

You need to decide how big to make the gnocchi. The trick is to keep them the same size so that they have the same cooking time. Roll out the dough into long sausages and chop it into pieces between 2 and 4 cm in length.

Bring a large pan of salted water to the boil and drop in the gnocchi. They are cooked when they bob back up to the surface – this takes about 2–4 minutes. Drain well and toss in your chosen sauce. Our favourite is sage and melted butter with Parmesan grated over the top.

Posted by admin 19/05/2010

My herb garden

With winter safely behind us, my thoughts are turning to summer cooking and entertaining.  Having ignored my garden for months I am now busy replacing cracked pots and preparing the way for my constant need for fresh herbs.

I am often asked about Italian use of herbs and spices as I always stress their use in Italian cookery.  All Italy’s regions have their favourite.  For example Tuscans add rosemary to almost every dish, Ligurians love their precious basil and any self-respecting Calabrian wouldn’t dream of cooking a meal without chilli.  Generally only fennel seed, oregano and chillies are used in their dried form, otherwise Italians will use herbs picked daily from outside their back door.   Such is their determination to have fresh leaves to enjoy, if they don’t have a garden they will often be grown in pots on a balcony or windowsill.

I have a small but sunny lobby in our house and this year my children and I have successfully grown chilli, basil and parsley from seed.  The seedlings are now ready for potting-on and then after any threat of frost has gone, I will transfer them outside to join the hardier herbs such as bay, rosemary and sage that survive well outdoors throughout the year.  I have ordered some seeds from my friend Paolo Arrigo at www.seedsofitaly.com so that I can grow wild fennel, borage and lovage.  I will use the fennel seeds in the recipe below and the stems for fish dishes.

Giancarlo’s father maintained his herb garden until he was 85 and used something from it every day, if I can continue the habit I shall be happy.

Seabream with Fennel Seeds and Brandy Orata con semi di finocchio e brandy

This recipe is from my new book The Italian Cookery Course published by Kyle Cathie.

Serves 4

4 seabream fillets Flour for dredging 100ml sunflower oil 50ml extra-virgin olive oil 2 teaspoons crushed fennel seeds 2 anchovy fillets 1/2 red chilli including seeds 2 garlic cloves, peeled Good pinch of salt 50ml brandy 50ml white wine 100ml fish stock or water

Season and flour the fish. Heat the sunflower oil and fry the fish pieces until golden brown on both sides. Meanwhile chop the anchovy, chilli and garlic very finely together. Remove the fish and set aside on a warm plate. Pour off the leftover oil and any bits, and wipe out the pan.

Pour the olive oil into the pan and when hot add the anchovy, chilli and garlic. Fry gently until softened then return the fish to the pan, pour in the brandy and ignite. Add the wine and reduce for a couple of minutes. Add the stock and cook for 5 minutes. Serve with mashed potatoes.

Posted by admin 19/04/2010