Simple classics made special on Daily Brunch with Ocado

Today Simon made a delicious, upmarket version of fish fingers, and a chicken dinner that will knock the socks off any guests. Takes things up a notch and start cooking.

Monkfish Goujons

Image of the goujons

Simon’s Monkfish Goujons are his sophisticated twist on classic fish fingers. He serves them with homemade tartare sauce, which is really easy to make. Monkfish is a deliciously luxurious fish which can be expensive, but you could use another white fish such as pollock, haddock or coley instead

  • Serves 4
  • Preparation time: 15 mins
  • Cooking Time: 6 mins

Ingredients

  • 2 eggs, beaten
  • 100g Panko breadcrumbs
  • 100g polenta
  • 100g plain flour
  • Vegetable oil, for frying
  • 450g monkfish tail, membrane removed, cut into strips
  • Salt and freshly ground black pepper

Tartare sauce

  • 200g mayonnaise
  • 75g salad cream
  • 50g yellow mustard
  • 100g finely chopped gherkins
  • 100g chopped capers
  • 2tbsp chopped dill
  • Salt and freshly ground black pepper

To serve

Method

  1. First, beat the eggs in a bowl. Put the breadcrumbs and polenta onto separate plates.
  2. Heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep fat fryer.
  3. Dip the monkfish strips into the egg, then the breadcrumbs and finally the polenta.
  4. Carefully lower the goujons into the hot oil and fry for 4-5 minutes, or until golden brown. Carefully remove from the oil and drain on kitchen roll.
  5. For the tartare sauce, simply mix all the ingredients together.
  6. Serve the goujons sprinkled with chopped parsley, Tabasco and lime, with a pot of tartare sauce for dipping on the side.

Chicken with Wild Mushrooms and Spinach

Image of chicken and mushrooms

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 30 mins

Simon’s chicken dish, served with wild mushroom and spinach, is a delicious dinner party idea that is surprisingly simple to prepare. Half poaching the chicken in stock helps to keep the meat really moist, while the crispy skin adds flavour and texture to what can otherwise be a bland cut of meat.

Ingredients

  • 4 x 225g/8oz chicken breasts, skin on
  • Salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 200ml/7fl oz chicken stock
  • 85g/3oz butter
  • 200g/7oz wild mushrooms
  • 75ml/2½fl oz white wine
  • 200ml/7ml double cream
  • Handful spinach
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh parsley

For the rice

  • 200g/7oz basmati rice, cooked according to packet instructions
  • 75g/2½oz flaked almonds, toasted
  • 75g/2½oz butter

Method

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Season the chicken with salt and freshly ground black pepper, then cook skin-side down in a hot pan for 4-5 minutes until the skin is crisp and golden-brown.
  3. Turn the breast over to cook for one minute, then transfer to a deep ovenproof dish, skin-side up.
  4. Add enough chicken stock to come a third of the way up the chicken. Place into the oven and cook for 20-25 minutes, or until the chicken is completely cooked through.
  5. Meanwhile, melt the butter in a frying pan. When the butter is foaming, add the mushrooms and fry for 3-4 minutes, until golden.
  6. Add the white wine and boil for 2-3 minutes to reduce the liquid almost completely.
  7. Add the cream, spinach and tarragon and boil to reduce the liquid by a third.
  8. For the rice, place the cooked rice into a bowl, add the nuts and butter and mix together well.
  9. To serve, spoon out a portion of rice mixture onto a plate. Place a chicken breast alongside and spoon over some of the cream sauce.

All the recipes from Daily Brunch with Ocado so far are in our Recipes section.

Naomi, PR and Social Media Executive

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