Simple supper recipes from Rick Stein

“Salty cheese, fruit and mint with a little bit of honey in there, too, is the form of salad that makes me lengthy to be again in Sydney,” says Rick Stein.

“I keep in mind a lunch on the home of a well-known, now sadly departed, artwork vendor named Ray Hughes. The desk was actually one lengthy line of huge platters of salads like this one, with acres of prosciutto, melon, basil all over the place, halloumi, pomegranates, prawns and oysters, all partnered with sensational Chardonnays. It was a type of lunches you by no means wish to finish.”

Roasted nectarine salad with feta and mint

Serves: 4 as a aspect or 2 as a light-weight supper

Components:

3 tbsp olive oil

2 tbsp runny honey

6 nectarines, stoned and halved

2 purple onions, minimize into wedges

80g pea shoots or lamb’s lettuce

150g feta, cubed or crumbled

A number of mint sprigs, leaves solely, roughly torn

30g almonds, roughly chopped

For the French dressing:

1 tbsp purple wine vinegar

2 tsp runny honey

3 tbsp olive oil

Salt and black pepper

Methodology:

1. Preheat the oven to 200C/Fan 180C.

2. Combine the olive oil and honey in a roasting tin, add the nectarines and purple onions, then toss to coat. Roast within the oven for about 20 minutes till tender, then depart to chill to room temperature.

3. Combine the French dressing elements in a jug and season with saltand pepper.

4. Scatter the pea shoots or lamb’s lettuce over a serving dish and prepare the purple onions and nectarines on high. Pour over any roasting juices. Add the feta, scatter over the mint and almonds, then gown with the French dressing on the desk.

Puff pastry topped fish pie

“I like a fish pie, however I do realise that there are quite a lot of processes concerned,” says Stein, “though the good factor is that once you come to serving there’s nothing to do besides take it out of the oven.

“I’ve made this recipe so simple as doable by not having a correct béchamel sauce or mashed potato, as you’d for a conventional fish pie.”

Serves: 6

Components:

600ml complete milk

500g whiting, coley or pollock

300g undyed smoked haddock

2 egg yolks

2 tbsp cornflour

85g mature Cheddar cheese, grated

Splash of white wine

Massive handful of parsley, chopped

150g peeled prawns, contemporary or frozen and defrosted

320g ready-rolled puff pastry

Milk or egg yolk, to glaze

Salt and black pepper

Methodology:

1. Preheat the oven to 200C/Fan 180C.

2. Warmth the milk in a large pan, add the fish and poach for 3–5 minutes.

3. Take the pan off the warmth, then raise the fish out with a slotted spoon, leaving the milk within the pan. When the fish is cool sufficient to deal with, peel off any pores and skin and gently break the flesh into giant chunks. Enable the milk to chill a little bit.

4. In a small bowl, combine collectively the egg yolks and cornflour to kind a paste. Step by step whisk in a couple of ladleful of the poaching milk. Place the pan of milk over a low warmth and whisk within the egg yolk combination, then stir over a medium warmth till you’ve got a thickened creamy sauce. Stir within the grated cheese, wine and parsley, then style and season with salt and pepper.

5. Add the fish, sauce and prawns to an ovenproof dish, about 20 x 30cm in dimension, and gently mix. Prime with the pastry and brush with milk or egg yolk. Slash the pastry a few occasions to permit steam to flee and bake for 25–half-hour till the pastry is golden and risen. Serve with peas, broccoli or inexperienced leafy greens.

Final-minute cheat’s tiramisu

“Clearly there’s nothing that may beat a correct tiramisu, however that is so fast and so beautiful and it actually does take simply minutes to make,” says Stein.

Serves: 4

Components:

150ml whipping or double cream

250g mascarpone, at room temperature

40g icing sugar, sifted

50ml Baileys or Marsala

150ml espresso espresso, cooled

8-12 sponge fingers or 4 trifle sponges

Cocoa powder, for dusting or a chocolate flake, crumbled

Methodology:

1. Flippantly whip the cream in a bowl till it’s solely simply beginning to thicken.

2. Whisk the mascarpone with the Baileys or Marsala to melt, add the icing sugar, then fold into the cream.

3. Pour the espresso right into a separate bowl. Dip the sponges into the espresso after which divide half of them between 4 glasses or small bowls.

4. Add half the cream combination, once more dividing it between the bowls, then repeat the layers of sponge and cream. Mud generously with cocoa powder or crumbled chocolate.

5. Refrigerate till able to serve or serve instantly if making on the final minute.

‘Rick Stein’s Easy Suppers’ (BBC Books, £28).