Masterclass: Make Your Home Cooking Easier. James Martin

CHICKEN CURRY

      I’ve worked with many Indian chefs over the years and it has been a privilege to learn from them, as Indian food can be so complex. Yuri, one of my head chefs, is great at quickly knocking up a simple curry. This is a dish we used to make towards the end of a night’s service so that, after the guests had gone, the full team could sit down in the restaurant and dive in.

      SERVES 4–6

      1 tsp ground turmeric

      1 tsp ground coriander

      ½ tsp ground cloves

      50g (2oz) plain flour

      1 large chicken, cut into 10 pieces (see method on pages 62–3)

      3–4 tbsp vegetable oil

      ½ cinnamon stick

      10 curry leaves

      8 black peppercorns

      1 onion, peeled and chopped

      1 tbsp peeled and grated root ginger

      1 x 400ml can of coconut milk

      Salt and black pepper

      1. Mix the ground spices and flour in a bowl and season with salt and pepper, then toss the chicken pieces in the spiced flour and set aside.

      2. Place a large frying pan over a medium heat, add half the vegetable oil and fry the cinnamon stick, curry leaves and peppercorns for 30 seconds. Add the onion and ginger and fry for 5 minutes or until browned, then transfer to a bowl and put the pan back on the hob.

      3. When the pan is hot again, pour in the remaining oil and seal the chicken pieces on all sides until browned. Add the onion and ginger back to the pan, stir in the coconut milk and simmer over a gentle heat for about 25–30 minutes or until the chicken is cooked through.

      4. Remove from the heat, taste for seasoning and serve. This dish is great with broccoli and rice or even chips.

      ‘Never hurry a good curry.’

      VIVEK SINGH

      CHAPTER 2

      FISH

FILLETING A ROUND FISH

FILLETING A FLAT FISH

SMOKED FISH PÂTÉ

BAKED ARBROATH SMOKIES WITH LEMON AND PARSLEY BUTTER

SESAME TIGER PRAWNS WITH SPICED CUCUMBER AND CORIANDER SALAD

CHILLI SALT SQUID

CRAB WITH RAPESEED MAYONNAISE AND WATERCRESS

GRILLED BUTTERFLIED SARDINES WITH BLACK OLIVE AND HERB DRESSING

SALT-CRUSTED SEA BASS

PROPER FISH AND CHIPS

SKATE WINGS WITH BLACK CAPER BUTTER

SAFFRON HADDOCK WITH CRUSHED POTATOES AND ASPARAGUS

FISHCAKES WITH BUTTER SAUCE

MISO-BLACKENED BREAM WITH CARAMELISED CHICORY

TROUT WITH FENNEL, BLOOD ORANGE AND ALMOND AÏOLI

       TERIYAKI MACKEREL FILLETS WITH WILTED SPINACH

       STEAMED MUSSELS WITH CIDER, SPRING ONIONS AND CREAM

       SALMON WITH SALSA VERDE

       TANDOORI COD STEAKS

       WHISKY-MARINATED SALMON WITH BEETROOT

FILLETING A ROUND FISH

      People often think there is a real art to this, and it can look much harder than it really is, especially when you watch a fishmonger do it. It’s all about practice, so have a go and start with mackerel, as it’s the easiest type to handle. Use a sharp knife – a filleting knife is best as it has a flexible blade. Whether the fish is small or large, it’s the same method, so once you’ve done it a few times you’ll start to get the hang of it.

      YOU WILL NEED

      * A round fish (such as mackerel)

      * Kitchen scissors

      * Palette knife or table knife

      * Filleting knife

      * Tweezers or small pliers

      1. First remove all the fins with a sharp pair of scissors, cutting as close as you can to the body of the fish. Holding it by the tail and using a palette knife or the back of a table knife, scrape the fish from the tail end towards the head to remove the scales. Tilt the knife slightly as you do this, being careful not to tear the skin.

      2. Wash off the scales and pat dry with kitchen paper. Using a filleting knife (or other flexible knife), cut diagonally behind the gill to the bone.

      3. Turn the knife around so that it is facing the tail, then cut through so that the flesh is on the top side of the knife while the bone is touching the underside. Keeping the knife close to the bone, cut horizontally towards the tail and through the belly bones, then lift off the fillet and set aside.

      4. Turn the fish over and repeat the process on the other side, then discard the carcass. (If you are filleting a non-oily fish, then the carcass can be reserved for making stock. The bones of oily fish are unsuitable for this purpose, however.)

      5. Place the fillet skin side down with the fatter end facing you, then run your finger over the middle part. As you do so, you will feel the small pin bones, which can easily be removed using a pair of tweezers or small pair