Home Cooked - Donal Skehan

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oil

      2 tbsp balsamic vinegar

      Sea salt and ground black pepper

      4 large white fish fillets, such as whiting or haddock

      150g thinly sliced prosciutto

      1 lemon, zest grated and the fruit cut in half

      2 garlic cloves, peeled and finely chopped

      Good handful of flat-leaf parsley, finely chopped

      Preheat the oven to 200°C (400°F), Gas Mark 6. Place the tomatoes in a large roasting tin together with most of the basil leaves. Drizzle over a little olive oil and balsamic vinegar and season with sea salt and ground black pepper. Toss together so the tomatoes are coated.

      Wrap the fish fillets loosely with slices of prosciutto. Drizzle with a little olive oil and season with sea salt and ground black pepper, then lay the fillets among the tomatoes and pop in the oven for 15 minutes.

      Meanwhile, prepare the gremolata by combining the lemon zest, garlic and parsley in a bowl and set aside.

      When the fish is cooked, squeeze lemon juice over the roasting tin and then sprinkle each fillet with the gremolata and add a few fresh basil leaves. Serve straight away.

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      HARISSA FISH WITH CARROT & MINT SALAD

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      Proper healthy fast food for me must be packed with flavour and texture. Some rather healthy ingredients can easily be pumped up with the addition of heat and spice. Harissa is a north African spicy paste that can be made at home easily enough, but for a speedy supper, a jar from the local shops does nicely. The salad is incredibly simple to prepare, just grate the carrot and mix the dressing.

      SERVES 2

      2 tbsp harissa paste

      2 small haddock fillets, skin removed

      ½ lemon

      Sea salt and ground black pepper, to serve

      FOR THE SALAD

      1 tsp harissa paste

      2 tbsp extra virgin olive oil

      1 tsp balsamic vinegar

      2 carrots, peeled and grated

      2 spring onions, trimmed and finely sliced

      Small handful of mint leaves, finely chopped

      To prepare the fish, spread the harissa paste on the flesh side of the fish fillets and set aside.

      For the salad, whisk together the harissa paste, olive oil and balsamic vinegar in a salad bowl and then toss in the carrots, spring onions and mint until combined.

      Place a non-stick frying pan over a high heat and drizzle with a little oil if needed. Add the fish fillets, skin-side down, and fry for 2 minutes, then turn over and fry for a further 2 minutes or until cooked through. When you turn the fish, squeeze lemon juice over the top. Season the fish fillets and serve alongside the carrot salad and tuck in!

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      ZA’ATAR PORK FILLET WITH JEWELLED HERBY POMEGRANATE COUSCOUS

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      Za’atar is my latest discovery in the kitchen and I just can’t get enough of it. It’s a blend of fresh yet earthy Middle Eastern spices that can be sprinkled over meat and fish and is wonderful scattered over flatbreads drizzled with a little oil. For the couscous you can use any type you like, but if you can get your hands on Israeli couscous it’s much bigger and has a meatier bite than the regular smaller grain.

      SERVES 4

      2 pork fillets

      2 tbsp olive oil

      5 tbsp natural yoghurt, to serve

      FOR THE COUSCOUS

      250g Israeli couscous

      1 tbsp extra virgin olive oil

      2 large handfuls of mint, coriander, flat-leaf parsley and oregano leaves, roughly chopped

      1 × 400g tin of chickpeas, drained and rinsed

      Seeds and juice of 1 pomegranate

      1 lemon, zest grated and the fruit cut in half

      Sea salt and ground black pepper

      FOR THE ZA’ATAR

      2 tbsp sesame seeds

      4 tsp cumin seeds

      4 tsp ground sumac

      1 tsp sea salt

      Good handful of oregano leaves, chopped

      Soak the couscous in twice its volume of boiling water and cover with a plate. It’s ready when it has soaked up all the water.

      For the za’atar, toast the sesame and cumin seeds in a dry pan with an ovenproof handle placed over a medium-high heat for about 2 minutes until they are golden. Place the toasted seeds in a pestle and mortar with the sumac, salt and oregano and bash until you have a fine, fragrant and slightly moist powder.

      Preheat the oven to 180°C (350°F), Gas Mark 4. Sprinkle the pork fillets with half the za’atar powder and press it into the flesh.

      Place the frying pan back over a high heat and add a little oil. Sear the meat for a few minutes until it turns golden brown on all sides. Add a few tablespoons of water and place the pan in the oven to cook for 15 minutes until the pork is cooked through.

      While the meat is in the oven, fluff up the couscous with a fork and stir in the oil, herbs, chickpeas, pomegranate juice and seeds and the lemon juice and zest. Squeeze over plenty of lemon juice and season with salt and ground black pepper to taste.

      Remove the pork from the oven and slice in 1cm thick rounds. Serve on top of the couscous with a generous sprinkling of the remaining za’atar powder.

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      LIME & COCONUT CHICKEN

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      There is something altogether soothing about this recipe. The usual heat you’d expect from an Asian-inspired recipe bows out to make way for the more aromatic and fragrant coriander, lime zest and lemongrass, which is wrapped together by a creamy coconut broth. You could replace the chicken with prawns or sturdy vegetables like sweet potato.

      SERVES 4

      2 limes, zest grated and the fruit cut in half

      Good handful of coriander leaves and stalks, roughly chopped

      2 lemongrass stalks, roughly chopped

      1 tbsp sunflower oil

      1 × 400ml tin of light coconut milk

      2 large chicken breasts, finely sliced

      3 tbsp Thai fish sauce (Nam Pla)

      1 tbsp light soy sauce

      1 tsp sesame oil

      Rice, to serve

      Lime wedges, to serve

      Good handful of coriander leaves, torn, to serve

      1 red chilli, deseeded and finely sliced, to serve

      1 spring onion, finely sliced, to serve

      Blitz

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