Bored of grey skies and damp mornings? Today’s recipes bring you sunshine – first from Sicily and then from India – in the form of two delicious dishes.
*Skips off a la Morcambe and Wise*
Pan-Fried Bream and Caponata
This fish dish is a really quick and nutritious midweek supper. It’s the perfect way to get a taste of the Mediterranean in the middle of winter. Simon serves the bream with caponata, a Sicilian vegetable stew made with aubergines. Caponata is often served with fish, seafood or lamb, but can also be eaten as an antipasto with bread.
- Serves 4
- Preparation time: 10 mins
- Cooking time: 20 mins
For the caponata
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 onion, finely chopped
- 1 fennel bulb, chopped
- 1 aubergine, chopped
- 2 celery stalks, sliced
- 1 tbsp tomato purée
- 50g/2oz capers
- 50g/2oz raisins, soaked in 50ml/2fl oz red wine vinegar and drained
- 25g/1oz pine nuts, toasted
- ½ red pepper, finely chopped
- Salt and freshly ground black pepper
For the bream
- 4 x sea bream fillets
- 2 tbsp vegetable oil
- 75g butter
- Juice of 1 lemon
For the sauce
- 2 oranges, juiced and zested
- 150ml/5 fl oz runny honey
- 1 red chilli, finely chopped
- For the caponata, heat the olive oil in a pan and fry the onions, fennel, aubergine and celery for seven minutes. Add the tomato purée and fry for another two minutes.
- Remove the mixture from the heat and place in a bowl. Add the capers, raisins, pine nuts, pepper, salt and freshly ground black pepper. Mix together until well combined.
- Rub the sea bream with oil and place skin-side down in a hot frying pan. Fry over a medium heat for 2-3 minutes on each side. Add the butter into the pan and baste the fish with the melted butter. Remove and set aside to drain on kitchen paper, then squeeze over the lemon juice.
- For the sauce, place all the ingredients in a pan. Stir over a low heat until warmed through.
- To serve, divide the caponata between four plates. Place a piece of bream on each and cover with the sauce.
Butter Chicken Curry From Scratch
This is a really simple but delicious aromatic chicken curry that you can easily make from scratch, and is much tastier than a takeaway! Simon bastes the chicken with butter to keep it deliciously tender as well as adding a small amount of butter to the curry sauce for flavour.
- Serves 2
- Preparation time: 10 mins + 2 hours marinating
- Cooking time: 30 mins
- 2 x 150g trimmed chicken breasts – cut into large pieces
- 100ml full fat natural yogurt
- Juice of 1 lime
- 15g minced garlic
- 25mm piece ginger, grated
- 5g cumin
- 15g ground coriander
- 5g garam masala
- Pinch of paprika
- Lemon juice and melted butter
For the curry
- 350g tomatoes
- 1 birds eye chilli
- 1/2 tsp sugar
- 1 chopped green chilli
- 1/2 tsp turmeric
- 1 tsp chilli powder
- 1 tsp fenugreek
- 25mm piece ginger, grated
- 1 clove garlic, grated
- 75g ground almonds
- 30g butter
- 50ml single cream
- Garnish with chopped tomatoes, coriander, lime and flaked almonds
- First make the marinade for the chicken. Mix the yoghurt and other marinade ingredients together. Pour over the chicken and mix well. Cover and chill for at least 2 hours.
- Grill under a hot grill for 6-8 minutes, turning occasionally. Baste regularly with lemon juice and melted butter.
- Cook the tomatoes with about 100ml water for 5 minutes over a gentle heat until they break down a little.
- Add everything else except the butter and cream.
- Cook for 25 minutes over a medium heat, stirring regularly.
- Purée the curry sauce, taste and adjust the seasoning if necessary. Add a little water if the sauce is too thick.
- Stir the chicken into the sauce, followed by the butter and the cream. Cook out for a couple of minutes.
- Serve the curry with plain boiled rice and garnish with chopped tomatoes, coriander, lime and flaked almonds.
(This looks gorgeous on the Fairmont & Maine Canteen plates.)
Find the rest of the Daily Brunch with Ocado recipes in our Recipes section.
Naomi, PR and Social Media Executive