Nigel Slater’s recipes for mussels, and mushrooms with sticky rice | Meals

Tlisted below are trays of mushrooms within the retailers – craggy-capped shiitake, brown and white chestnut, oyster mushrooms like Chinese language soup spoons and chanterelles the color of ripe apricots. I notably just like the shimeji mushrooms that develop in clusters, their gentle brown caps and skinny stems huddled collectively. I minimize off threads from their spongy base and separate them, tossing them in melted butter, parsley and lemon juice or including them to sticky rice – the kind you utilize for sushi.

For dinner earlier this week we ate sushi rice stirred right into a paste of spinach, roasted cashews and purple curry paste. The seasoning was gentle, a gentle red-brown heat – and the feel as soothing as a spoonful of porridge. We added our mushrooms to this – a combination of oyster, chestnut and shimeji (although we might have used any) – fried shortly with a handful of parsley.

On the fishmonger’s, I discovered internet luggage of mussels – neat, low cost and filled with potential. There are few extra downright scrumptious suppers than mussels you’ve gotten tossed with spaghetti and shredded purple chillies, however this week I added the shellfish to a turmeric yellow soup made with cod cheeks and some prawns. It was raining and the temperature had taken a little bit of a dive, so the recipe took the spicy route with floor chilli, mustard seed and garam masala. Because the rain lashed the kitchen skylights, I stirred in somewhat coconut milk.

Mussels with mustard seeds and coconut milk

A stew, however one that may be eaten from a bowl like a fish soup or spooned right into a mound of steamed rice. There’s a little heat right here, from each the recent chillies and the bottom spice, which you’ll be able to tweak to your personal style. Examine the mussels rigorously earlier than cooking, pulling off any “beards”, discarding any which have cracked shells or fail to instantly shut when tapped firmly on the sink. Serves 4

onions 2, medium
vegetable oil somewhat
cod cheeks or haddock fillet 400g, cubed
mussels 500g, cleaned
prawns 250g
mustard seeds 1 tsp
purple chillies 2 or 3, medium scorching
garam masala 1 tsp
floor turmeric 1 tsp
gentle floor chilli 1 tsp
tomatoes 400g
inventory 500ml
coconut milk 100ml

Peel the onions and roughly chop them. Warmth a small quantity of vegetable oil in a deep casserole over a low to reasonable warmth, then add the onions and prepare dinner for about 20 minutes till pale gold.

Scrupulously take away any pores and skin and bones from the fish, then minimize into massive chunks. Clear the mussels.

Sprinkle the mustard seeds into the onions, then seed and chop the chillies and add them, too. Proceed cooking, stirring within the floor spices till you’ve gotten a aromatic and warmly scented base to which so as to add the remainder of the components.

Chop the tomatoes – you’ll be able to take away the seeds if you wish to, however I don’t suppose it’s important – then stir them into the spiced onions, letting them prepare dinner for five minutes or so till gentle and squashy. Pour within the inventory and convey to the boil. Simmer for five minutes. Slide within the ready cod cheeks or haddock and the prawns. Simmer for six or 7 minutes till the prawns are pink and the fish is opaque.

Whereas the fish cooks put the cleaned and checked mussels right into a deep pan over a reasonable warmth, add a few tbsp of water and convey to the boil, lined tightly with a lid. Prepare dinner for two minutes or till the shells have opened. Instantly take away from the warmth and pull the mussels from their shells. When the fish is cooked, add the mussels to the stew.

Stir within the coconut milk, simmer for a minute or two, then examine the seasoning – it’ll want somewhat salt – and serve.

Mushrooms, sticky rice and spinach

‘I notably just like the shimeji mushrooms that develop in clusters’: mushrooms, sticky rice and spinach. {Photograph}: Jonathan Lovekin/The Observer

Serves 3

sticky (sushi) rice 200g
bay leaves 2
black peppercorns 8
spinach leaves 100g
roasted cashews 75g
Thai purple curry paste 50g
groundnut oil 100ml
blended mushrooms 250g
parsley a great handful, chopped
dill 10g (a small bunch), chopped

Put the sushi rice in a medium saucepan – I exploit one that’s 22cm in diameter – pour over 400ml of heat water, then put aside for half-hour.

Place the pan over a reasonable warmth, add half a teaspoon of salt, the bay leaves and entire black peppercorns. Carry to the boil, then decrease the warmth to a simmer and canopy with a good lid. Go away the rice to prepare dinner for 12 minutes, then take away from the warmth, leaving the lid in place.

Wash and dry the spinach leaves. Utilizing a meals processor, make a paste of the roasted salted cashews, the spinach leaves, the Thai purple curry paste and the groundnut oil.

Kind by way of the mushrooms, separating the bigger, harder ones from these which can be extra delicate. Slice the thicker varieties. In a large, shallow-sided pan, heat somewhat extra oil, then add the sliced mushrooms. Flip them after a few minutes, eradicating them to kitchen paper when they’re pale gold in color. Add the delicate varieties to the pan and proceed cooking for a minute or two, till they’re golden. Take away the mushrooms and add the spice paste to the pan and, over a reasonable warmth, fry for a minute or two, stirring often.

Stir the cooked rice into the spice paste and prepare dinner for a couple of minutes till the spinach is gentle and darker inexperienced in color. Add the parsley, dill and mushrooms to the pan and serve.

Observe Nigel on Twitter @NigelSlater

The Observer goals to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Information

Supply by [author_name]

Leave a Reply

Your email address will not be published. Required fields are marked *