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.
These curried squash pot pies are delicious vegetarian pies that meat-eaters will love too. Simon has made the white sauce with coconut milk rather than traditional cow’s milk so the pies are suitable for people who are lactose intolerant. He has added paprika and curry powder for a hint of spice that complements the sweetness of the roasted squash.
Today’s recipes used warming spices or liqueurs to give everything a rich, autumnal feel. Here they are…
Carrot Fritters with Cumin Tahini
Simon’s carrot fritters are a fresh and crispy snack, which are perfect dunked in his cumin and tahini dipping sauce. They are very simple to make, and take less than 10 minutes to cook. If you don’t have carrots to hand, you could make these fritters with grated sweet potato, or with courgette with the excess moisture squeezed out.
Makes 12 fritters
Preparation Time: 40 mins (inc. 30 mins rest time)
The rise of the British Empire owes much to the irresistible allure of spice.
Just think what it can do for your cooking.
Marinated and Grilled Tamarind Salmon
Civilisations have been built on spices, battles fought, fortunes made and myths
spun. It’s said that when his wife died, Emperor Nero burned a year’s supply of
cinnamon in sorrow (perhaps forgetting that he murdered her). In the Middle
Ages, nutmeg was worth more than gold and in 1667 it was the currency of
choice when the Dutch traded Manhattan to the British. Continue reading →