12:00am Saturday 22nd December 2012
Two great recipes for January
Italian pan-fried fish with white bean puree
Prepare time: 10 minutes
Cook time: 15 minutes
2 large essential Waitrose baking potatoes, peeled and cubed
2 tbsp plain flour
3 tsp Bart Italian Seasoning
4 x 150g firm white fish fillets, such as pollack, cod or haddock
2-3 tbsp essential Waitrose Cannelini Beans, drained and rinsed
25g pack fresh flat-leaf parsley, roughly chopped
1tsp Dijon mustard
2x 240g packs Tenderstem Broccoli Spears, cooked to serve
1. Place the potatoes in a large pan, cover with water, bring to the boil and cook for 12 minutes until almost tender.
2. Meanwhile, mix together the flour and Italian seasoning and the fish fillets with the mixture.
3. Heat a little oil in a large nonstick frying pan and cook the fish over a fairly high heat for 3-4 minutes on each side, until golden and crusty.
4. Add the beans to the potato pan and cook for 2-3 minutes until piping hot, then drain lightly and return to the pan. Add a splash of olive oil and, using a hand-held blender, puree until smooth. Stir in the parsley and mustard.
5. Divide the puree between 4 warmed plates and serve with the fish and broccoli spears.
Chocolate orange profiteroles
Prepare time: 20 minutes
Cook time: 30 minutes
75g essential Waitrose Dairy Butter
2 tbsp caster sugar
60g plain flour
2 medium Waitrose Columbian Blacktail Free Range Eggs, beaten
100g Waitrose Continental Plain Chocolate, broken into small pieces
Finely grated zest and juice of 1 orange
300ml essential Waitrose Whipping Cream
1. Put 50g of the butter, one tbsp of the sugar and 150ml water into a pan, stir until the butter has melted then bring to the boil. Add the flour all in one go then, using a wooden spoon, beat vigorously, cooking for 1-2 minutes until the mixture leaves the sides of the pan and forms a ball. Turn off the heat and leave to cool for 5 minutes.
2. Heat the oven to 180C, gas mark 4. Gradually beat the eggs into the dough, a little at a time, to make a thick batter. Drop 18 small teaspoonfuls of the mixture, spaced well apart, on 2 baking sheets that are lined with baking parchment. Bake for 20 minutes until puffed and dark golden – don’t be tempted to take them out of the oven early as they may look but need to cook all the way through. Transfer to a wire rack and leave to cool completely.
3. Place the chocolate, remaining 25g butter and the orange juice in a heatproof bowl and sit over a pan of simmering water. Heat gently for 5 minutes or so, stirring from time to time, until the chocolate melts. Stir in the grated zest.
4. Whisk the cream and remaining 1 tbsp sugar together until firm. Make a hole in the side of each profiterole and gently fill with cream using either a piping bag or small teaspoon. Divise the profiteroles between serving bowls and drizzle with the chocolate orange sauce. Serve straight away.
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