Well the sky is concrete grey outside my office window, but in the Daily Brunch studio there’s spice, mango and lemon to lift the mood. Tomorrow is the last show in the series, so don’t forget to tune in to Channel 4 at 10am! In the meantime…
This Blackened Halibut with Mango Chutney is a delicious fish main course. ‘Blackening’ is a process of dusting the fish with spices and then frying until the spices turn dark. It is a traditional Cajun technique that can be used for lots of fish, including salmon or sea bass. Simon serves the fish with homemade mango chutney for a more luxurious finish.
- Preparation time: 10 mins
- Cooking time: 40 mins
For the mango chutney
- 1 tbsp olive oil
- 5cm/1in piece ginger, peeled, finely chopped
- 1 small red chilli, deseeded, chopped
- 1 lime, zest and juice only
- 1 garlic clove, crushed
- Pinch ground cinnamon
- Pinch ground coriander seeds
- 225g/7½oz soft light brown sugar
- 225ml/7½fl oz cider vinegar
- 3 mangoes, peeled, cut into cubes
For the blackening mix
- 3 tbsp cayenne
- 2 tsp mustard powder
- 2 tsp dried oregano
- 4 tsp garlic powder
- 3 tsp onion powder
- 1 tsp celery salt
- Pinch dried thyme
- 2 tsp white pepper
For the halibut
- 4 x 150g/5oz halibut steaks
- Salt and freshly ground black pepper
- 4 lime wedges
- Handful fresh coriander
- Basmati rice, cooked according to packet instructions
- For the chutney, heat the olive oil in a large frying pan over a low heat and gently fry the ginger, chilli, lime zest, lime juice and garlic until softened, but not coloured.
- Add the cinnamon, coriander, sugar, vinegar and mango. Increase the heat and bring to the boil.
- Reduce the heat and simmer for at least 40 mins, until reduced to a sticky jam consistency.
- Meanwhile, for the blackening mixture, place all of the blackening ingredients into a bowl and mix well.
- For the halibut, season the fish steaks with salt and freshly ground black pepper.
- Press each side of the fish into the blackening mixture and shake off any excess.
- Dry fry the coated steaks in a hot frying pan for 2-3 minutes on each side, or until just cooked through.
- To serve, place the cooked halibut steaks onto plates and garnish with the lime wedges, fresh coriander, and serve with rice.
This Parfait Cheesecake is a really tasty frozen dessert that’s perfect for summer or winter. Simon has rippled zingy lemon curd and crumbly shortbread biscuits through the parfait for delicious contrasts of flavour and texture. It’s ideal for entertaining because you can prepare the parfait weeks in advance and leave it in the freezer until ready to eat.
- Prep: 30 mins
- Freezing time: 4 hrs
- 150g shortbread biscuits
- 50g melted butter
- 350g caster sugar
- 100ml water
- 4 egg yolks
- 300ml very lightly whipped cream
- 300g thick Greek yoghurt
- 250g lemon curd
- 75g crumbled shortbread biscuits
- 100ml water
- Zest and juice of 1 orange
- 100g caster sugar
- 100g marmalade
- Pulse the shortbread biscuits in a food processor until they turn to crumbs, and then mix the crumbs with the melted butter.
- Spoon into the bottom of a 1lb loaf tin, lined with cling film. Press the crumbs down with the back of a spoon. Put into the fridge to firm up while you make the parfait.
- Boil 100g sugar and 100ml water for 3 minutes, then leave to cool slightly.
- Beat the egg yolks with an electric mixer for about five minutes, until they are pale.
- Add the sugar syrup to the yolks slowly, whilst still whisking.
- In a separate bowl, combine the cream and yoghurt, then add the egg mixture. Fold the lemon curd and crushed shortbread biscuits through the cream.
- Spoon into the loaf tin on top of the biscuit layer. Freeze for at least 4 hours, then slice with a hot knife.
- To make the marmalade sauce, boil the sugar and water together with the orange zest and juice for 3 minutes, take off heat, then stir in the marmalade
- Serve a slice of parfait with the sauce spooned over the top.
Find all the recipes from the series in our Recipes section
Naomi, PR and Social Media Executive