75g good-quality mayonnaise
Preheat the oven to 210°C/190°C fan/gas 7.
First, cook the potatoes. Toss them in the olive oil and season with salt and pepper. Place in a large roasting tray and bake in the oven for 25 minutes. Add the almonds and bake for a further 8–10 minutes, until the potatoes are cooked and the almonds are toasted.
To make the salsa, blend all the ingredients together in a small food processor, or in a jug or bowl with a stick blender, until smooth. Season to taste with salt and pepper.
Heat the 2 tablespoons of olive oil for the fish in a large non-stick frying pan over medium heat. Season the cod fillets with salt and pepper on each side then place them in the hot oil. Cook for 3–4 minutes until golden brown, then gently flip them over and cook for a further 3–4 minutes to brown the other side, until the fish is cooked through. Remove the pan from the heat and add the green chilli salsa to the pan, spooning it over the fish. Leave to rest for 2 minutes.
To serve, mix the 2 tablespoons of coriander for the salad into the mayonnaise along with 2 tablespoons of cold water to thin it down to drizzling consistency. Roughly chop the almonds. Combine the warm roasted potatoes with the chopped, roasted almonds, place on a large serving dish and drizzle with the mayonnaise. Finish with a generous twist of black pepper.
Serve the salad immediately, alongside the fish.
Baked Haddock with Lentils, Basil and Mascarpone
This dish is a comforting one-pot wonder, as well as being extremely easy to make. Just serve it with some green vegetables on the side, such as broccoli or kale, and you have a complete meal ready to go. You can use cod or hake instead of haddock, too – whichever is available to you (it’s useful to keep fish fillets in the freezer for dishes like this). You can also use pre-cooked lentils.
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SERVES: 4 | PREP TIME: 10 MINUTES | COOKING TIME: 50 MINUTES
4 skinless, boneless haddock fillets (about 150g each)
4 tbsp rock salt
2 tbsp vegetable oil
2 onions, thinly sliced
1 garlic clove, crushed
1 tsp sweet smoked paprika
2 tbsp tomato purée
250ml tomato juice
600ml good-quality chicken or vegetable stock
250g puy lentils, well rinsed
1 tbsp olive oil
100g mascarpone
2 tbsp milk
grated zest of ½ lemon
½ bunch of basil, leaves picked
sea salt and freshly ground black pepper
Cover the haddock fillets with the rock salt and refrigerate for 10 minutes, then rinse the salt off under cold running water and pat the fish dry with kitchen paper. Set aside.
Preheat the oven to 200°C/180°C fan/gas 6.
Heat the vegetable oil in a large casserole dish over medium heat. Add the sliced onions, season well with salt and pepper and cook for about 10 minutes, until soft, then add the garlic and cook for a further 3 minutes. Stir in the smoked paprika, followed by the tomato purée. Cook for 1 minute, then mix in the tomato juice and stock. Season again with salt and pepper and bring to the boil. Add the lentils, mix well, cover the casserole dish with a lid, or foil, and place in the oven for 20 minutes, stirring after 10 minutes.
Remove the casserole from the oven. Remove the lid or foil and place the salted haddock fillets into the lentils, pressing them down with a spoon so they are almost submerged. Drizzle the olive oil on top of the fillets. Pop the lid, or foil, back on top and return the casserole to the oven for 10 minutes. Remove from the oven and leave to rest for a further 5 minutes, covered, until the fish has cooked through.
Place the mascarpone in a bowl with the milk, lemon zest and a pinch each of salt and pepper and whisk until smooth. Dollop on top of the fish and lentils. Pop the casserole back in the oven for 2 minutes then serve, sprinkled with the basil leaves.
MARCUS’ TIP:
Salting white fish with rock salt seasons the fish right the way through, while also removing some of the water content. Leave the salt on the fish for maximum 10 minutes, before rinsing it off (5 minutes for thinner fish).
Thai Chicken Salad
I am sure everyone has their own version of their favourite Thai chicken salad. This is mine. I really enjoy the freshness of the lime and coriander, and the savoury richness that the toasted peanuts add. My kids love the noodles, but not too much heat, so I tend to scatter extra chilli on top of mine after serving. To maximise the flavour, I suggest marinating the chicken breasts the night before, though you can skip this step (or marinate for a shorter time) if you’re in a hurry.
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SERVES: 4 | PREP TIME: 20 MINUTES, PLUS MARINATING | COOKING TIME: 15 MINUTES, PLUS RESTING
3 boneless, skinless chicken breasts
100g unsalted peanuts, roughly chopped
200g rice noodles
2 medium carrots, peeled and cut into thin strips
1 cucumber, cut into thin strips
200g beansprouts
½ bunch of coriander, leaves picked
¼ bunch of mint, leaves picked
red chillies, sliced, to serve (optional)
FOR THE MARINADE
4 tbsp coconut cream
1 tsp red curry paste
1 tsp white miso paste
FOR THE DRESSING
100ml rice wine vinegar
25g palm sugar, grated, or soft brown sugar
50ml fish sauce
100ml toasted sesame oil
2 tbsp tamarind paste
2 lemongrass stalks, tough outer layers removed, inner layers grated with a fine or Microplane grater
4cm piece of fresh ginger, peeled and grated with a fine or Microplane grater
2 tbsp peanut butter
grated zest and juice of 1 lime
Whisk together the marinade ingredients in a small bowl. Put the chicken breasts in a dish, coat them in the marinade and refrigerate for at least an hour (ideally overnight).
Preheat the oven to 220°C/200°C fan/gas 7.
Lay a sheet of foil on your work surface. Place the marinated chicken on top then gather the foil around it. Place the foil package on a baking tray and bake in the oven for 15 minutes. Put the peanuts on a separate baking tray and roast in the oven for 5–7 minutes. Remove the nuts and chicken and allow the chicken to cool in the foil for 20 minutes, then unwrap and slice.
Place the rice noodles in a large heatproof bowl and bring a kettleful of water to the boil. Cover the noodles in the boiling water and leave to sit for 10 minutes.
Blitz all the dressing ingredients together in a blender, or in a jug using a stick blender.
Drain the noodles and place them in a large bowl. Add the carrots, cucumber and beansprouts and mix well. Arrange on a large serving platter then top with the chicken and the dressing. Finish with the coriander, mint and peanuts (and sliced chillies, to taste, if using).
MARCUS’ TIP:
Make a double batch of the dressing and keep it in a jar in the fridge for up to 2 days. It is great to have on hand for coleslaw or a quick vegetable stir-fry.
Chicken, Leek and Wholegrain Mustard Potato Pie
This is a great dish when you need something substantial and warming for supper during the week. Use leftover cooked chicken from a Sunday roast instead of the chicken legs, if you’ve got it. The mashed potato and mustard sauce can be made ahead, and it can be assembled in advance, too. See my mashed potato masterclass for the ultimate pie topping.
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SERVES: 4–6 | PREP TIME: 25 MINUTES, PLUS COOLING | COOKING TIME: 50 MINUTES
4 chicken legs, or 4 ready-roasted chicken legs
2 tbsp butter (plus an extra 2 tbsp if using uncooked chicken)
4 leeks, thinly sliced into 5mm-thick rounds and rinsed
100ml good-quality chicken stock
100g Cheddar cheese, grated (optional)
sea salt and freshly ground black pepper
FOR THE MASHED POTATO
400g King Edward potatoes (or other floury variety), peeled and cut into large equal-sized chunks
50g butter, melted
75–100ml warm milk
pinch of table salt
2 egg yolks
FOR THE WHOLEGRAIN MUSTARD SAUCE
60g butter
60g plain flour
300ml milk
200ml good-quality chicken stock
1 tbsp Dijon mustard
2 tbsp wholegrain mustard
Preheat the oven to 220°C/200°C fan/gas 7.
If using uncooked chicken legs, lay a sheet of foil on your work surface. Place the chicken legs, 2 tablespoons of the butter and a generous pinch of salt and pepper on top then gather the foil around it. Place the package on a baking tray and bake for 25–30 minutes. Remove from the oven and allow to cool in the foil for 20 minutes, then unwrap and roughly shred the chicken, discarding the bones and skin. If you are using ready-roasted chicken legs, do the same with those.
Melt the remaining butter in a large frying pan, add the leeks, season generously with salt and pepper and cook for about 5 minutes over medium heat until they start to wilt, then add the chicken stock and simmer for 3–4 minutes until the leeks are almost cooked through.
Put the potatoes for the mash in a saucepan of salted water and bring to the boil. Simmer for around 20 minutes, until tender, then drain well, return to the pan off the heat and mash with the melted butter and milk until smooth. Add the table salt and egg yolks and mix well.
To make the wholegrain mustard sauce, melt the butter in a medium saucepan and when it starts bubbling whisk in the flour. Cook for 30 seconds, stirring, then gradually whisk in the milk and stock, a little at a time. When all the milk and stock have been added, bring the sauce to a gentle simmer and cook for 5 minutes, whisking regularly to prevent it catching on the bottom of the pan. Remove from the heat, add both mustards and season with sea salt. Add the chicken and leeks and mix well.
Pour the chicken and leek mix into a casserole dish or deep pie dish (about 26cm). Top with the mashed potato, smoothing it over, then fluff up the surface with a fork, and sprinkle over the grated cheese (if using). Bake in the oven for 15–20 minutes until lightly golden on top and bubbling, remove from the oven and serve.
Chicken, Split Pea and Kale Curry
There often seems to be a jar of split peas lurking in the back of store cupboards, and this is a great recipe to get the most out of them. They add a lovely richness to this nutritious curry, and also help bulk it out. I prefer to use chicken legs or thighs in a curry, rather than chicken breast, as the fat content makes them a bit more flavoursome, and stops them drying out as chicken breasts can tend to do.
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SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 55 MINUTES
4 tbsp vegetable oil
4 boneless, skinless chicken thighs, diced into large chunks
200g kale, thick stems removed and leaves roughly chopped
180g yellow split peas, rinsed well under cold running water
1 × 400ml tin coconut milk
sea salt
steamed rice, to serve
FOR THE SPICE BASE
2 onions, halved and sliced
3 garlic cloves, peeled and finely grated (use a Microplane if you have one)
4cm piece of fresh ginger, peeled and finely grated (use a Microplane if you have one)
8cm piece of fresh turmeric, peeled and finely grated (or 1 tbsp ground turmeric)
1 green chilli, finely diced
2 bay leaves
12 green cardamom pods, bashed well
1 tsp ground cinnamon
1 tbsp cumin seeds
1 tbsp black mustard seeds
Heat half the vegetable oil in a large frying pan over medium-high heat. Season the chicken pieces with salt and pepper then fry them in the hot oil for around 5 minutes. Once browned, but not cooked through, remove them from the pan and set aside. Return the pan to the heat and turn the heat up to high. Add the kale and fry for 3–4 minutes until browned, then set aside.
Heat the remaining vegetable oil in a large saucepan over medium heat. Add all the ingredients for the spice base, season with a little salt and cook for 5 minutes, until fragrant.
Add 300ml warm water and the split peas, stirring well. Cover with a lid and simmer gently over low heat for 20 minutes, stirring regularly.
Mix in the coconut milk then add the browned chicken and simmer for a further 15 minutes, covered.
Mix in the kale and cook for a further 5 minutes, covered.
Remove from the heat, discard the cardamom pods and bay leaves and serve with steamed rice.
Hasselback Potatoes with Red Wine and Pork Ragu
Hasselback potatoes are a firm everyday favourite in my household. They are pretty quick to prepare, and they are delicious – crispy on the outside and soft in the centre. They go very well with this pork ragu, which can be made ahead and chilled or frozen. The ragu can also be used as a very tasty pasta sauce, or in a lasagne, ready for a speedy midweek meal.
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SERVES: 4 | PREP TIME: 20 MINUTES | COOKING TIME: ABOUT 1½ HOURS
850g small–medium baking potatoes
40g butter, melted
100g Cheddar cheese, grated
FOR THE RAGU
1 tbsp vegetable oil
300g minced pork
6 smoked bacon rashers, finely chopped
1 onion, chopped
1 garlic clove, finely grated
2 carrots, finely diced
300ml red wine
1 × 400g tin chopped tomatoes
2 tbsp tomato purée
1 tbsp sweet smoked paprika
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
200ml good-quality beef or chicken stock
1 bay leaf
sea salt and freshly ground black pepper
To make the ragu, heat the oil in a large saucepan over medium-high heat. Add the minced pork and bacon and fry for 7–9 minutes, until brown all over, breaking up any clumps of meat with a wooden spoon. Stir in the onion, garlic and carrots and continue to fry for another 10 minutes until the onion softens. Season with salt and pepper, pour in the wine and bring to the boil, to allow the wine to reduce completely. Stir in the tomatoes, tomato purée, smoked paprika, Worcestershire sauce, mustard, stock and bay leaf. Bring to a simmer, cover and cook gently over low heat for up to 1 hour. Once cooked, remove from the heat, taste and add a little more seasoning if you like, and remove the bay leaf.
Preheat the oven to 220°C/200°C fan/gas 7.
Place a potato on your chopping board. Take 2 wooden spoons and line the handles up with the potato – one in front and one behind. Slice into the potato, making cuts 4mm apart, all the way along the potato, ensuring your knife hits the spoon handles (thus preventing you from cutting all the way through). Repeat with the remaining potatoes.
Place the cut potatoes in a roasting dish and brush them liberally with the melted butter. Season well with salt and pepper and bake in the oven for 45–50 minutes, until the potatoes are crispy on the outside and soft in the centre.
Spoon the ragu over the potatoes, top with the grated cheese, and return to the oven for 10 minutes until bubbling. Remove from the oven and serve with a vegetable side dish.
MARCUS’ TIP:
When Jersey Royals are in season do try using them for this recipe. Grown in Jersey, fertilised with seaweed, they have a lovely earthy, mineral flavour.
Rump Steak with Green Sauce and Beer-braised Onions
Rump steak is full of flavour, and if you source your meat from a great supplier, you will enjoy it all the more. When cooking steak, you will always get the best result from a very hot pan or griddle pan. Open all your windows before cooking, and be prepared to turn the smoke alarm off – it is all worth it for a well-cooked steak (see my masterclass). The green sauce is a favourite of mine.
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SERVES: 4 | PREP
TIME: 15 MINUTES | COOKING TIME: ABOUT 20 MINUTES
2 tbsp vegetable oil
4 rump steaks (around 250g each) (brined for 2 hours if you wish – use 1 quantity of the brine from Crackling’d Slow-cooked Pork Shoulder with Baked Apple Sauce)
20g butter, cubed
sea salt and freshly ground black pepper
FOR THE BEER-BRAISED ONIONS
2 tbsp vegetable oil
4 onions, halved crossways
25g butter
125ml beer (not too bitter)
FOR THE GREEN SAUCE
2 heaped tbsp finely chopped tarragon leaves
2 heaped tbsp finely chopped flat-leaf parsley leaves
2 heaped tbsp finely chopped oregano leaves
1 tsp drained capers in brine, plus extra to serve
1 small onion, finely diced
2 tbsp malt vinegar
125ml extra virgin olive oil
Start with the onions. You will need a frying pan that will snugly fit 8 onion halves, cut-side down. Heat the oil in the pan over high heat. Season the oil with salt then place the onions, cut-side down, in the pan. Brown well for 8–12 minutes then add the butter, followed by the beer. Cover, turn down the heat to a simmer and cook for 15–20 minutes, until the onions are soft to the touch. Turn off the heat and set aside (uncovered).
To make the green sauce, put all of the ingredients in a food processor or blender and pulse until you have a chunky sauce.
Bring the steak to room temperature (rinsing off the brine and patting dry with kitchen paper, if steaks were brined). To cook the steak, heat half of the oil in a griddle pan or heavy-based frying pan over high heat. When smoking, season 2 of the steaks with salt and pepper and place them in the hot oil. Sear for 1–2 minutes until golden brown then turn over and sear the other side for a further 1–2 minutes. Add half of the butter and when it melts, tilt the pan towards you and spoon the butter over the steaks continuously, turning them over once during the process. Cook the steaks for 1–2 minutes in the butter (the cooking time will depend on the thickness of the steak, and the doneness you like it cooked to) then remove and keep somewhere warm, covered with foil. Repeat with the remaining 2 steaks. Pour the pan juices over the steaks and serve with the onions and green sauce, plus a few capers, if using.
Marcus Everyday Page 5