Wednesday, 19 January 2011

Lemon sole with butter bean and chorizo hot pot and sticky toffee pudding

BK was round for dinner this week. Due to the ridiculous demands of the project I'm managing at work at the moment, I only had time to offer two courses (rather than the customary three). Inspired by Channel 4's recent Fish Fight campaign, I wanted to cook fish and I also wanted quite a hearty winter pud. Consequently we ended up having:

Lemon sole with butter bean and chorizo hot pot
Sticky toffee pudding

Lemon sole with butter bean and chorizo hot pot

A perfect example of how a few ingredients simply combined can be made into a very tasty meal that is on the verge of something quite fine. I love chorizo and it's not often that I can find a big cooking sausage so this gave me the perfect excuse to seek one out. This was so good, there wasn't a drop left in our bowls at the end.

Sticky toffee pudding

Apparently this was the "original" recipe and it certainly did hit the spot. Only trouble was I had no cream or ice cream to serve it with. Life is tough sometimes.

Here are the recipes:

Lemon sole with butter bean and chorizo hot pot (taken from One Perfect Ingredient by Marcus Wareing)

2 lemon sole fillets, skinned, cut in half lengthways
Onion, finely sliced
2 garlic cloves, crushed
150g chorizo sausage
1tsp smoked paprika
500ml chicken stock
400g can butter beans, drained and rinsed

1. Roll up the fillets and secure with a cocktail stick.
2. Sweat the onion and garlic in olive oil until soft.
3. Remove the skin from the chorizo. Finely slice a third and roughly chop the remainder.
4. Add the paprika and chopped chorizo to the onion and fry for 5mins.
5. Pour in the stock and simmer for 10 mins.
6. Stir in the butter beans.
7. Place the sole fillets on top and spoon over a little of the broth.
8. Cover the pan and simmer until the fish is just cooked, ~8mins.
9. While the fish is cooking, hard fry the chorizo slices until crispy. Drain.
10. To serve spoon the broth into bowls, top with the fish and then garnish with the chorizo slices. Accompany with some crusty bread to help mop up the juices.

Sticky toffee pudding (taken from The Cook's Book edited by Jill Norman)

Ingredients: 2½oz unsalted butter
7oz caster sugar
3 eggs
7oz plain flour
375ml water
7oz pitted dates, roughly chopped
2½tsp baking powder
For the sauce:
2½oz soft dark brown sugar
300ml double cream
1¾oz unsalted butter

1. Cream the butter and sugar until pale and fluffy.
2. Beat in the eggs.
3. Sift the flour and 1tsp baking powder into the mix and then fold in to combine.
4. Bring the water to biol in a small pan. Add the chopped dates and simmer for 2mins.
5. Remove from the heat and add the remaining baking powder to the pan. Add the date mixture to the sponge mix and stir to combine.
6. Pour the batter into a 9" square baking dish and bake at 200°C for 30mins (or until set).
7. Once the sponge has cooked, make the sauce. Add all the sauce ingredients to a pan and bring to the boil.
8. Pour half the sauce over the pudding and return to the oven for 2mins.
9. Cut into portions and serve with the remaining sauce.

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