Hope you enjoy these recipes from the last in the present series of Home Chef. I had a great time filming for this series and just love how the public react to the show. I would love to see some pictures of these dishes when you make them.
Soufflé Omelette with Smoked Haddock
This is actually very similar to a classic omelette Arnold Bennett. Properly cooked, it is absolutely delicious and I’ve no doubt your guests will savour every mouthful. If you are really short of time, substitute smoked mackerel fillets and flake as for the recipe, which will save you having to poach the fish.
Pour the milk into a saucepan and bring to a gentle simmer. Add in the haddock to poach for about 3 minutes. Remove it from the pan and flake it, discarding any stray skin and bones. Mix the flaked haddock with the two cheeses, setting aside a handful of the cheese mix for grilling later. Season to taste.
Meanwhile, gently heat the cream in a small heavy-based pan until it has reduced by one-third. To make each omelette, preheat the grill to hot. Whisk together 3 of the eggs and season to taste. Melt a little butter in an omelette pan. Pour the eggs into the hot pan and move gently about so that all the egg mixture comes in contact with the hot pan.
Divide the fish and cheese mixture into 4 portions. Place one portion on top of the omelette and let it warm through for a few minutes, until the underside of the omelette is golden brown.
Pour over a little of the reduced cream, add a layer of the sliced tomatoes and finish with a final sprinkling of the cheese mix. Place the omelette under the hot grill for 2 minutes. Slide the omelette onto a warmed plate and serve without folding. Scatter over the chives to garnish. Repeat with the remaining ingredients until you have made 4 omelettes. Serve at once.
450ml (3/4 pint) milk
450g (1lb) smoked haddock fillet, skinned and boned
75g (3oz) Gruy.re cheese, grated
25g (1oz) freshly grated Parmesan cheese
75ml (3fl oz) cream
50g (2oz) butter
4 ripe tomatoes, sliced
sea salt and freshly ground white pepper
snipped fresh chives, to garnish.
Sichuan Peppered Lamb with Spiced Redcurrant Compote
The best way to remove redcurrants from their stems is to use a fork – simply hold the end of the stem and push through the prongs, dragging the fork down the stem. Not only does it save time, but it also doesn’t damage the delicate fruit. I like the pieces of cinnamon in with the spiced red currants, but if this doesn’t appeal, just use ground cinnamon.
To make the compote, place the sugar in a small, heavy-based pan with 2 tablespoons of water. Cook over a gentle heat for a couple of minutes, stirring until the sugar has completely dissolved. Increase the heat to bring it to the boil and add the cinnamon and chilli, then boil fast for 1 minute. Add the red currants and the port. Reduce to a gentle simmer and cook for 4–5 minutes, until the berries are starting to soften but are still holding their shape.Remove from the heat and allow to stand for a few minutes so that the flavours can combine.
Using a pestle and mortar, grind down the peppercorns – you don’t need a fine powder; a bit of texture is good. Rub each of the steaks with a little oil to help the peppercorns to stick, then press the peppercorn mixture onto each steak, making sure they are evenly coated.
Heat the oil in a large non-stick frying pan over a medium-high heat. Add the butter and when it is starting to foam, add the lamb steaks and cook for 2 minutes, then turn, reduce the heat slightly and cook for another 2–3 minutes for rare. If you prefer your steaks medium, increase the cooking time by 1 minute for each side. For well done, increase by 2 minutes for each side.
Transfer the lamb steaks to warmed serving plates and season with salt to taste. Leave to rest for a few minutes, then add a good dollop of the spiced red currant compote to each plate with some steamed new potatoes. Serve immediately.
2 tbsp Sichuan peppercorns
2 tbsp black peppercorns
4 x 150g (5oz) lamb steaks, well trimmed
1 tbsp sunflower oil
knob of butter
steamed new potatoes, to serve (optional)
Sp iced red currant
75g (3oz) caster sugar
1 cinnamon stick, crushed into tiny pieces, or 1 tsp ground cinnamon
pinch of dried chilli flakes
200g (7oz) red currants, removed from their stalks
good splash of ruby red port