Cured cod with lemon and radish salad
Soak 24 hr
Prep five min
Cook 15 min
400g sustainably sourced cod fillet
1-liter bloodless water
100g caster sugar
75g sea salt
1 tsp fennel seeds
Pared zest of one lemon
three sprigs of fresh thyme
Extra-virgin olive oil, to drizzle
For the salad
Two sprigs thyme, leaves picked
three tbsp more virgin olive oil
The day earlier than, wash the cod beneath bloodless water, pat dry with a kitchen towel, and put it in a non-steel field. Heat the water, add the sugar, salt, fennel, and lemon zest, and stir to dissolve the sugar and salt. Turn off the warmth and leave to cool completely, then pour over the fish, upload the thyme, cover and refrigerate for 24 hours.
The subsequent day, lift the cod from its brine and pat dry with a kitchen towel.
Now begin on the salad: cut off the skin and white pith from all of the lemons (together with the one you pared for the cod marinade), then cut out the person segments. Slice the radishes as finely as you can (use a mandoline, if you have one) and toss with the lemon segments. Add the thyme, lots of seasoning, and a pinch of caster sugar, and toss once more.
Remove the skin from the cod and slice the flesh as thinly as viable. Add the watercress and additional virgin olive oil to the salad and toss. Divide the salad between four plates, arrange the slices of cod to one aspect and serve, finishing with a final drizzle of oil, if you like.
Prep 10 min
Cook 1 hr 20 min
2 tbsp olive oil
150g cooking chorizo, sliced
Eight pores and skin-on chook thighs
Salt and black pepper
One big onion, peeled and finely sliced
One stick celery, trimmed and finely sliced
Three garlic cloves, peeled and finely sliced
Two stalks fresh rosemary, leaves picked
250ml manzanilla sherry
400ml chook stock
500g jersey royals, scrubbed smooth (halved if big)
2 tbsp finely chopped flat-leaf parsley
Heat half of the oil in a large casserole and fry the chorizo until golden and freeing its oils. Scoop out and set apart. Season the chicken thighs, brown inside the chorizo oil until sincerely golden, then set apart with the chorizo.
Add the onion and celery to the pan, fry lightly for 10 mins, still adorable and smooth, add the garlic and rosemary, and prepare dinner for a few minutes more.
Return the fowl and chorizo to the pan, pour inside the sherry, flip up the heat and leave to bubble for a minute or two. Add the stock, cover the pan and simmer for 20 minutes.
Add the potatoes and simmer for similarly 20-25 minutes, until they may be smooth and the fowl is falling off the bone.
Lift out the hen and potatoes from the casserole with a slotted spoon and hold heat in a serving dish. Turn up the heat beneath the soup and allow the sauce to bubble away for 10 minutes to reduce barely, then season to flavor.
Pour the sauce over the hen and potatoes, scatter with the parsley and serve with crusty bread to mop the juices. SIDE DISH
Griddled toddler gem and spring onion salad with manchego and membrillo dressing
Prep 10 min
Cook 10 min
three baby gemstones, quartered
One bunch spring onions, trimmed
1 tbsp olive oil
50g manchego shaved
1 tbsp sherry or vermouth vinegar
2 tsp membrillo
Salt and black pepper
3-4 tbsp more virgin olive oil
Heat a griddle pan on an excessive flame. Toss the toddler gem and spring onions in the olive oil, then lay them within the hot griddle pan, turning now and then, till nicely charred all over.
Arrange the tiny gem quarters and onions in a dish and scatter over the manchego shavings. Whisk the vinegar and membrillo with some salt and pepper until the membrillo has dissolved, then whisk within the more excellent virgin oil. Drizzle the dressing over the salad and serve.