Everyday Seafood - Nathan Outlaw (2016)
Basics
Lemon oil
Makes about 400ml
Finely pared zest of 5 unwaxed lemons
300ml light rapeseed oil
100ml light olive oil
Put the pared zest of 4 lemons into a blender with the oils and blitz for 2 minutes. Pour the oil mixture into a jug and leave to infuse and settle for 24 hours. Decant the oil into a sterilised bottle and add the pared zest of the remaining lemon. Keep in the fridge and use within a month.
Horseradish and lemon oil Add 75g grated fresh horseradish to the blender with the other ingredients.
Orange oil
Makes about 400ml
Finely pared zest of 4 oranges
300ml light rapeseed oil
100ml light olive oil
Put all of the ingredients into a blender and blitz for 2 minutes. Pour the oil mixture into a jug and leave to infuse and settle for 24 hours. Decant the oil into a sterilised bottle. Keep in the fridge and use within a month.
Basil oil
Makes about 150ml
30g basil leaves
30g flat-leaf parsley leaves
150ml light olive oil
Cornish sea salt
Bring a pan of salted water to a simmer and get a bowl of iced water ready. When the water is simmering, add the herbs and blanch for 30 seconds. Immediately scoop out the herbs and plunge them straight into the iced water to cool quickly. Drain and squeeze out excess water.
Put the blanched herbs into a blender with the olive oil and blitz for 2 minutes. Transfer the mixture to a container, cover and refrigerate for at least 3-4 hours, preferably overnight.
Warm the oil slightly, then pass it through a sieve into a clean bottle. The oil is now ready to use. It will keep in the fridge for a week.
Chilli oil
Makes about 400ml
2 green chillies, chopped (seeds left in)
400ml light rapeseed oil
Put the chillies and oil into a saucepan. Warm over a medium heat - until the oil is just too hot to put your finger in. Remove from the heat and pour the oil and chillies into a food processor. Blend for 2 minutes, then pour the liquid into a container and leave to cool.
Once cold, strain the oil into a clean bottle and store in the fridge until needed. It will keep in the fridge for a week.
Curry oil
Makes about 400ml
4 tsp mild curry powder
400ml light rapeseed oil
Sprinkle the curry powder into a dry frying pan and toast over a medium heat for 1-2 minutes until it releases its aroma; don’t let it burn. Pour the oil into the frying pan and immediately remove from the heat. Give it a good stir and then pour it into a jug.
Leave to infuse and settle for 24 hours, then decant the curry oil into a sterilised bottle. It will keep for 3 months in a dark cupboard.
Fish stock
Makes about 500ml
1kg turbot, brill or sole bones and/or cod heads, washed and all blood removed
Preheat your oven to 200°C/Fan 185°C/Gas 6. Line a roasting tray with silicone paper and lay the fish bones and/or cod heads in it. Roast for 30 minutes, then turn the bones over and roast for another 10 minutes.
Transfer the roasted bones to a stockpot and pour on enough water to cover. Bring to a simmer over a medium heat and skim off any impurities from the surface. Simmer for 30 minutes, then take off the heat and strain through a sieve into another pan. Bring the stock back to a simmer and reduce by half. Remove from the heat and allow to cool.
The stock is now ready to use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months.
Chicken stock
Makes about 500ml
2kg chicken bones
Preheat your oven to 200°C/Fan 185°C/Gas 6. Place all the bones in a roasting tray and roast for 30 minutes, then turn them over and roast for another 30 minutes.
Transfer the bones to a stockpot and cover with water. Bring to the boil and simmer for 3 hours, skimming the surface regularly. Pass the stock through a sieve into another pan. Bring back to a simmer and reduce by half. Remove from the heat and allow to cool.
The stock is now ready to use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months.
Vegetable stock
Makes about 2 litres
2 onions, peeled and finely chopped
6 carrots, peeled and finely chopped
6 celery sticks, finely chopped
2 leeks, trimmed, washed and finely sliced
2 garlic cloves, peeled and crushed
10 white peppercorns
2 star anise
2 tsp fennel seeds
Pinch of sea salt
500ml dry white wine
1 thyme sprig
A handful of parsley stalks
Put all of the vegetables, the garlic, spices and salt into a large saucepan and pour on enough water to cover. Bring to a simmer over a medium heat. Simmer for 30 minutes and then remove from the heat. Pour the wine into the stock and add the herbs. Leave to cool.
For best results, leave overnight in the fridge before straining the stock to remove the vegetables, spices and herbs. The stock is now ready to use. It can be frozen for up to 2 months.
Mayonnaise
Makes about 350ml
3 egg yolks
1 tsp English mustard
Juice of ½ lemon, or 2 tsp white wine vinegar or cider vinegar
300ml light rapeseed oil
Sea salt and freshly ground black pepper
Put the egg yolks, mustard and lemon juice or wine (or cider) vinegar into a bowl and whisk together for 1 minute. Now slowly add the oil, drop by drop to begin with, then in a thin, steady stream, whisking constantly, until the mixture is emulsified and thick. (Or you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for 1 minute and then adding the oil in a thin, steady stream through the funnel with the motor running.)
Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until needed. It will keep in the fridge for a couple of days.
Herb mayonnaise Add 3-4 tbsp chopped herbs to the finished mayonnaise. Dill, tarragon and parsley are good options with fish.
Spicy anchovy mayonnaise Put 2 egg yolks, a pinch of saffron strands, 2 chopped garlic cloves, 1 finely chopped deseeded chilli, 4 salted anchovies in oil and the juice of ½ lemon into a blender or small food processor and blitz for 1 minute. With the motor running, slowly add 400ml olive oil through the funnel. Season the mayonnaise, scrape into a bowl, cover and refrigerate as above.
Tomato ketchup
Makes 400ml; serves 10-12
A drizzle of olive oil
2 red onions, peeled and chopped
6 garlic cloves, peeled and sliced
20 black peppercorns
2.5kg ripe tomatoes, roughly chopped
100g caster sugar
4 tsp chopped thyme
1 cinnamon stick
4 bay leaves
300ml red wine vinegar
Sea salt and freshly ground black pepper
Heat a large saucepan over a medium heat and add the olive oil. When hot, add the onions and garlic and cook for 2 minutes until the onions start to turn translucent.
Meanwhile, tie the peppercorns in a piece of muslin and add to the pan with the tomatoes, sugar, thyme, cinnamon and bay leaves. Cook for 15 minutes until the tomatoes have broken down. Continue to cook until the tomato liquid has reduced right down, almost to nothing. Now add the wine vinegar and let bubble for 5 minutes.
Remove the cinnamon, bay and peppercorn bundle. Tip the contents of the pan into a blender or food processor and blend until smooth, then pass though a sieve into a bowl. Taste for seasoning, adding salt and pepper as required.
Transfer to a clean container and allow to cool, then seal. The tomato ketchup will keep in the fridge for up to a week; or you can freeze it for up to a month.