Weekly menu 51

Went for the obvious turkey curry to kick this week off, couldn’t resist! But also two of the easiest dinners ever with posh ham, egg and chips and a gorgeous creamy, comforting mussel dish. I do hope you like and try something!

Enjoy 🙂

Saturday: Sri Lankan turkey curry
Sunday: Rabbit casserole
Monday: Potato tart with mustard, leeks and mushrooms
Tuesday: Ham, fried duck egg and tripple cooked chips
Wednesday: Creamy mussels
Thursday: Minced beef pie
Friday: Lemon sole goujons with watercress and tartare sauce

Sri Lankan turkey curry
Ingredients:

For the roasted Sri Lankan curry powder
1 tbsp uncooked long grain or basmati rice
50g coriander seeds
25g cumin seeds
25g fennel seeds
7.5cm piece cinnamon stick
1½ tsp fenugreek seeds
½ tsp cloves
½ tsp cardamom seeds (from about 10 green cardamom pods)
½ tsp black mustard seeds
1 tsp black peppercorns
3 dried red Kashmiri chillies

For the Sri Lankan turkey curry
2 tbsp coconut or vegetable oil
15cm cinnamon stick, broken into smaller pieces
10 cardamom pods, bruised
10 cloves
350g onions or shallots, peeled, cut in half, thinly sliced
40g garlic, peeled, crushed to a paste with the edge of a knife
25g fresh root ginger, peeled, finely grated
2 tbsp roasted Sri Lankan curry powder (see above)
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
200g canned chopped tomatoes
20 fresh curry leaves
1 fat lemongrass stalk, tough outer leaves removed, cut in half, lightly bruised with the edge of a knife
3 green cayenne chillies, split open lengthways
1 tsp salt, or to taste
400ml canned coconut milk
750g-800g cold cooked turkey, cut into small pieces
1 tbsp freshly squeezed lime juice
salt and freshly ground black pepper
steamed rice, to serve

Method:
Make up a batch of roasted curry powder first, then you can store this in an airtight container and it will keep for a really long time so you always have it on hand. Heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool.

Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool. When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). And that’s your curry powder done.

To make the curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes.

Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute.

Add the chopped tomatoes, curry leaves, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 35 minutes, or until the curry sauce has thickened.

Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 25 mins. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice. This curry can be made a couple of days in advance as the flavour will really come out as it develops.

Rabbit casserole
Ingredients:

2 rabbits, jointed
6 tbsp olive oil
4 garlic cloves, crushed
1 sprig fresh rosemary
2 bay leaves
568ml dry white wine
½ lemon, juice only
55g seasoned flour
1 onion, sliced
1 celery stalk, sliced
8 anchovy fillets in oil
85g capers

Method:
Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight.

Preheat the oven to 170C/325F/Gas 3. Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess.

Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish.

Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes. Serve with steamed new potatoes or creamy mash.

Potato tart with mustard, leeks and mushrooms
Ingredients:

For the potato pastry
100g plain flour, plus extra for dusting
salt and freshly ground black pepper
1 tsp English mustard powder
75g chilled unsalted butter, diced
100g leftover mashed potato
½-1 tbsp iced water (optional)

For the filling
2 tbsp olive oil
400g leeks, trimmed and thinly sliced (225g/8oz trimmed weight)
100g chestnut mushrooms, brushed to remove any grit, sliced
salt and freshly ground black pepper
75g mascarpone
1 tbsp wholegrain or Dijon mustard
50g Cornish blue, Stilton or Gorgonzola, diced
pinch crushed dried chillies (optional)
lightly dressed fresh green salad, to serve

Method:
Preheat the oven to 200C/400F/Gas 6.

For the potato pastry, sift the flour into a bowl and season well with salt and freshly ground black pepper. Stir in the mustard powder. Add the diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the leftover mashed potato and pull the mixture together using your hands to form a soft dough. If necessary, add a little iced water to the mixture to loosen it, but take care not to make the dough too sticky.

Turn out the dough onto a lightly floured work surface and knead lightly for 2-3 minutes. Roll the dough into a ball, wrap in cling film, and chill in the fridge for at least 10 minutes (or for up to 24 hours, if time allows).

Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry gently for 5-7 minutes, or until softened but not browned. Add the mushrooms, season to taste with salt and freshly ground black pepper, and continue to fry with the leeks for 4-5 minutes, stirring occasionally, until just softened. Set aside to cool. When the leek-and-mushroom mixture has cooled, stir in the mascarpone and mustard until well combined. Season, to taste, with salt and freshly ground black pepper.

When the pastry has rested, roll it out onto a lightly floured work surface to a thickness of a pound coin.

Line a baking tray with baking paper, then transfer the rolled-out pastry to the lined baking tray. Pinch the edges of the pastry to make a rough tart case with a rim. Pour the filling mixture into the tart case, then sprinkle over the cheese and the crushed chillies.

Bake the tart in the oven for 25-30 minutes, or until the rim of the tart case is golden-brown and the filling has set. To serve, cut the tart into slices and place one slice onto each plate. Serve the green salad alongside.

Ham, fried duck egg and tripple cooked chips
Ingredients:

15 large potatoes suitable for chipping
vegetable oil, for deep-frying
salt and freshly ground black pepper
4 thick slices good-quality ham
75g butter
4 duck eggs
2 tbsp chopped fresh parsley

Method:
Trim the ends of the potatoes and cut into chips. Cook in salted boiling water for 5-6 minutes, or until just tender, then drain. Heat the oil in a deep fat fryer to 140C/285F (or a deep heavy saucepan or chip pan). Fry the chips for 8-10 minutes, then remove from the oil and set aside to drain on kitchen paper.

To serve, reheat the oil to 180C/350F and fry the chips for 4-5 minutes, or until crisp and golden-brown. Remove from the oil, set aside to drain on kitchen paper and season with salt.

Fill a frying pan with 1cm/½in water and bring to the boil. Add the butter and once it has melted, add the sliced ham and cook for 1-2 minutes. Remove the ham slices and place onto serving plates. Season with freshly ground black pepper.

In a frying pan add a little vegetable oil and fry the duck eggs until cooked to your liking. Place on the serving plates, season with salt and freshly ground black pepper and serve the chips alongside.

Creamy mussels
Ingredients:

40g butter
2 medium banana shallots, finely diced
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
1 bay leaf
50ml pastis or pernod
1 tbsp plain flour
150ml milk
1kg mussels, de-bearded and cleaned
300ml white wine
200ml double cream
crusty bread, to serve

Method:
Melt the butter in a small saucepan over a low heat and gently cook the shallots, garlic, celery and bay leaf until soft but not brown. Add the pastis or pernod and continue cooking until the liquid has evaporated.

Stir in the flour and gently cook for a minute or so then slowly add the milk a little at a time, stirring continuously, to make a smooth, thick sauce.

Meanwhile, tip the mussels and wine into a separate pan, cover with a lid and steam the mussels for 3-4 minutes until the shells have just opened. Place a colander over the pan containing the white sauce and drain the mussel liquor into the sauce. Return the mussels to their pan and cover with a lid to keep warm.

Working quickly, whisk the mussel liquor into the sauce, bring it to the boil and continue boiling until it is the consistency of double cream. Stir in the cream, pour the sauce into the pot of mussels and serve immediately with crusty bread.

Minced beef pie
Ingredients:

2 tbsp vegetable oil
500g beef mince
1 onion, chopped
1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting
75g mushrooms, chopped
250ml stout or beef stock
Good splash Worcestershire sauce
400g ready-made shortcrust pastry
1 free-range egg, yolk only, lightly beaten

Method:
Preheat the oven to 200C/400F/Gas 6.

Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns. Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.

Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.

Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk. Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

To serve, slice into wedges and serve alongside steamed veg or a crisp salad.

Lemon sole goujons with watercress and tartare sauce
Ingredients:

For the batter
250g plain flour
60g cornflour
300ml sparkling ale
300ml soda water

For the tartare sauce
100g ready-made mayonnaise
2 tbsp drained capers, chopped
4 gherkins, drained, chopped
1 tbsp chopped flat leaf parsley
salt and freshly ground black pepper, to taste

For the fish
vegetable oil, for deep-fat frying
6 medium fillets of lemon sole, cut into strips
plain flour, for dusting fish

To serve
large bunch fresh watercress

Method:
For the batter, sift the plain flour and cornflour together into a bowl. Whisk in the ale and the soda water until the mixture is smooth and well combined. Set aside to rest for 10 minutes, then whisk again for 30 seconds.

Meanwhile, for the tartare sauce, mix together all of the tartare sauce ingredients until well combined. Chill in the fridge until needed.

To cook the fish, pour enough vegetable oil into a deep-sided, heavy-based pan to fill it by about two-thirds. Heat the oil until a breadcrumb sizzles and turns golden-brown when dropped into it.

Sprinkle a little flour onto a plate and press both sides of each of the lemon sole strips into the flour until completely covered. Dip the floured lemon sole strips into the batter, then gently lower them into the hot oil and fry until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

To serve, place a few lemon sole goujons onto each of four serving plates. Spoon a dollop of tartare sauce alongside each portion. Garnish with a handful of watercress leaves.

(Credits: Rick Stein, Clarissa Dickson Wright, Tom Kerridge, Ainsley Harriott, Angela Hartnett, Neil Morrissey, JJMoola’s Kitchen)

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