Fish Archives | National Dish

How do you make Vietnamese Pho? | National Dish of Vietnam

Wayne @NationalDish — Wed, 05 Sep 2018 13:00:37 +0000

Serve Vietnamese Pho will all the different elements ‘on the side’ and then build your bowl

There seems to be Vietnamese restaurants popping up all over the place – and for good reason, the food is the nuts. How do you make Vietnamese Pho (pronounced fur)?

This is one National Dish we don’t mind posting, we did this as part of a banquet, my good chum @fp_in_the_kitchen and I. I’ll focus on the Pho here though and post the other dishes separately.

Get ready for some good food from ‘The Nam‘, Cheltenham…that’s fucking terrible…

How do you make Vietnamese Pho? | National Dish of Vietnam

This is a single recipe that was part of an entire banquet - for 4-6. We’re focusing on Vietnamese Beef Phở Gỏi cuốn. The cooking times won't require you to be working non-stop - this is all about the prep. You need to prep ahead - OK?

CourseDips and bits, Main Dish, Starter
CuisineVietnamese

Servings4-6 People

Prep Time30 Mins

Cook Time10 Hours

Ingredients

1bone of beefget this from your butcher
2good size sirloin steak
1large bunch fresh corianderfinely chop the stalks and set aside (you'll need the leaves too)
2whole limecut into quarters
1litre beef stock
1cup bean sprouts
1large thumb fresh gingerpeeled and sliced finely
3medium white onionfinely chopped
5cloves garlicfinely sliced
4large fresh red chillisliced, don't both to de-seed (unless you really want to)
6tbls dark soy sauce
2tbls fish sauce
350grams noodlesyour choice, but flat rice noodles is the norm
2tsp Chinese five spice
8chopped spring onionstry and slice them at an extreme angle, they look cool
1bowl full mange toutuse any bean you like, sugar snaps would also be amaze
1handful Chinese greens

Instructions

Right, now the prep for this easy as hell, but after that there is a 10 hour wait - and it's worth it. If you want to make a real Vietnamese Pho, packed with flavour, you gotta do it this way. Nothing wrong with leaving it over night by the way, the longer the better.
You're gonna need some beef bones, any decent butcher should be able to sort you out with these. My guy did good. Get the oven going, place the bone(s) into a roasting tray (only needs to be big enough to take it), chop up an onion or two and some lemongrass, oil it and pop in the oven for about 20 mins at 200.
Whilst the beef bone is building up some colour, add some oil to a stock pot or saucepan on a medium high heat and then add the remaining white onion, garlic (hold a little back), two thirds of the chilli, ginger, coriander stalks and Chinese five spice - give a stir and let the onions soften before.
Whip the beef bone out of the oven, it should be gnarly and brown, drop it (along with the onion and lemon grass) into the stock pot and then add enough beef stock to cover the bone. Add the fish sauce. Bring to the boil, turn it down to super super low simmer, lid on and leave it. For AT LEAST 10 HOURS.
Whilst that's going on, use this time to marinate your sirloin steaks. In a dish that you can cover, add soy sauce, garlic and lime juice and drench the steaks in it - cover with cling film and refrigerate.
Now you should have a deep broth which you'll add a load of goodies that we'll prep now. Everything will be separate, you and your guests will build their own. You'll need some Ramen or noodles bowls. Strain your stock and add it back to the pan. if you want it nice and clear, do it twice through clean muslin. Now keep it hot (do not boil).
Ok, so we're gonna have some sirloin steak, some noodles, some mange tout, bean sprouts, spring onions, coriander leaves - you can totally go off piste here, char-grilled baby pak choy would be the nuts.
To avoid running your ass off in the final moment, firstly prep the stuff that can be served cold, lay the table, put something down to take the hot stock pot - get everything ready, so as you cook and heat things up, you can just serve and sit with your guests and enjoy it. Just think it through for a mo - it's not hard - make life easy.
The main event is the steak, for that you need a very hot pan (I prefer flat bottom not griddle - bring more of the meat into contact with the heat, resulting in more gnarlyness). Get some boiling water on for the mange tout, place a sieve over that and put the greens in, cover that with a lid. Only a few mins.
Prep the noodles to time too. We're gonna cook this steak rare - hot pan, pop em in, season with some salt and LEAVE THEM THE HELL ALONE for a few mins. When you can't bear it any longer, lift and look for decent amount of charring and flip em. This will be for a 2 mins tops probably.
On a piece of wood, whip the steaks out and slice them. Take to the table.
Everything is done - build your bowl with noodles first, then stock (provide a ladle) and add what you want, finishing with a few strips of steak and sprinkle with sprint onions.

The post How do you make Vietnamese Pho? | National Dish of Vietnam appeared first on National Dish.

How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States?

Wayne @NationalDish — Sat, 12 Aug 2017 22:12:34 +0000

So much more than a soup New England Seafood Chowder
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

You know how some things have names that sound exactly like they are? Well, a chowder is one of those things and what a wonderful thing it is. So much more than a soup and not a blitzer in sight. This chowder is based on the New England recipe, but rather than just clams I’ve lobbed in loads more goodies.

New England Mixed Seafood Chowder | We got cockles, mussels, smoked haddock, prawns, scallops oh yah

You can add whatever seafood you like to this, I grabbed what I had, it's your preference, the shellfish shells do look good for presentation though. To help, I've added my ingredients below - I was very specific, which helps you manage the cost too.

CourseMain Dish
CuisineAmerican

Servings2 people

Prep Time15 minutes

Cook Time30 minutes

Ingredients

1/2fillet smoked haddockundyed obvs, why would anyone eat that yellow rubbish? Cut it into bit sized chunks
6live mussels
12live cocklesclams are the norm and amazing
1handful shrimpsmall cold water prawns, these can be cooked
4whole scallopsslice these so you get lots of round discs of scallop
5whole new potatoespeeled and sliced in half, longways
3roughly chopped and deseeded fresh tomatoesyou only want the outer part
1bunch parsleychop the leaves
150ml single cream
300ml milk
250ml fish stockor you can use chicken
100ml white winea cold bottle of Muscadet is ideal
1large white onionchopped
1whole corn cobslice the corn off length ways with a knife, picture below
4rashers baconthis should be chopped, smoked, streaky and preferably dry cured
1clove garliccrushed
2tsps cayenne pepper
1tbls corn flour

Instructions

Grab a soup pot, a small saucepan, small frying pan, garlic crusher and put the kettle on for the stock. Chop the onion, bacon and have the shellfish to hand. The early stages all happen quite quickly, after which you can chill out.
Put the small saucepan on a high heat and have the white wine and live shellfish to hand - they should all close when you give them a shake, any that stay open, throw away.
Whilst the pan is heating up make the stock in a good sized measuring jug and have a strainer on hand.
When hot throw in the shellfish and then immediately the wine (in that order), it should generate lots of steam - cover and let it steam for no more than one minute, give it a couple of shakes. Then remove the lid and strain directly over the stock pot, capturing the liquor with the stock. They can sit there for a little while - they should all be open, throw away those that are closed.
Put the soup pot on a medium high heat with a little oil and cook the bacon until browned, releasing the fat, remove and set aside. Add the onion to the pot with the cayenne, a pinch of sea salt flakes, crush the garlic and stir. Gently cook the onions until soft and translucent. Get the other ingredients ready in the meantime.
This is what I meant with the corn by the way.
Take your now slightly under cooked shell fish and remove most of the meat from the shells, leaving a few intact. Put the small frying pan on a high heat and get it really hot and add a little oil - have your sliced, dry scallops to hand and when almost smoking, add them all, so each slice touches the bottom of the pan. All we want he is fast colour, at which point, remove them from the heat (a minute is probably to long, don't move them much either) and set aside. You don't have to do this, but it gives you nicer bites of scallop rather than floppy shellfish.
Onions should be done, move to the side in the pan and add the flour with a little oil or butter, cook it off so you have a bit of a roux and mix through the onions. Add the corn and whack up the heat.
Add the stock/shellfish liquor, potatoes and bring to the boil and turn down to a good simmer, cook until the potatoes are just under cooked. Now add all the milk and tomatoes and bring to the boil and turn straight back down to simmer - add the haddock.
This is now the final 5 minutes. Firstly, if you haven't already, taste your sauce and carefully season with salt and ground pepper - then add ALL of the remaining seafood (inc the shellfish you cooked at the start) and the bacon.
Stir it all gently and add the single cream, again, gently stir. Taste it, season only if needed and you should have a creamy consistency - too runny and you didn't reduce your stock enough - but, you should be just fine. All you want to do here is get everything hot, don't cook it any more than you have to.
Serve it up (pasta bowls are good for this), with the shells on top, covered in the parsley, maybe a grind of black pepper and if you must, chunks of sour dough bread and the rest of the Muscadet sat right next to it.
Thank you New England, USA

The post How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States? appeared first on National Dish.

Italian pesto crusted Cod with Asparagus in Parma ham | Bacalao con pesto y espárragos en jamón de Parma | What is the national dish of Italy?

Wayne @NationalDish — Sun, 04 Jun 2017 11:41:09 +0000

Italian pesto cod with asparagus in Parma ham, poached egg and Rocket and Parmesan salad – uhhhhhh
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Pesto is as Italian as it comes, it’s lovely stirred through pasta, but we don’t eat that shit here. Spread it on a chunky cod fillet, you won’t miss the heavy carb.

Serve it with another couple of classic Italian treats, Parma ham, wrapped around asparagus spears and rocket and Parmesan salad.

Bacalao con pesto y espárragos en jamón de Parma | Italian pesto crusted Cod with Asparagus in Parma ham

I'm focusing on the main event here, the pesto cod. You can access the recipes for the sides on the site, links above. For the pesto you can use a mortar and pestle, I used an electric hand blender, because it's quicker, obvs.

CourseMain Dish
CuisineItalian

Servings2 people

Prep Time25 minutes

Cook Time20 minutes

Ingredients

2chunky fillets of codskinless and boneless
2 eggs
1large bunch fresh basil
1handful pine nutsgrab a frying pan too
100grams parmesan cheesefinely grated
2cloves garliccrushed
100ml olive oilextra virgin, preferably Sicilian
1pinch sea salt flakes
1pinch ground black pepper
1optional green chilliroughly chopped

Instructions

Put the pan on a medium high heat and roast off the pine nuts - bit of colour, don't let them catch. Also, put the kettle on and the oven on 220.
Add all the other ingredients, except the cod, eggs, chilli and seasoning to your hand blender pot and then add the pine nuts.
Blend it up and taste, now very carefully season with salt and add the chilli - another quick blitz.
Rub a little olive oil on to your cod and season with salt and place in a suitable sized roasting tray. Smother the top side in the pesto - don't be shy.
Whack in the oven for 15 mins. This is your time to sort the side dishes too.
Get a pan boiling salted water (from the kettle) on the hob to poach the eggs 1 minute from end.
Serve it up, slice the soft poached egg - people tend to lose their shit over this sort of thing...for good reason.
Thank you Italy.
Grazie

The post Italian pesto crusted Cod with Asparagus in Parma ham | Bacalao con pesto y espárragos en jamón de Parma | What is the national dish of Italy? appeared first on National Dish.

Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo en tomate y frijol de mantequilla | What is the national dish of Spain?

Wayne @NationalDish — Tue, 02 May 2017 21:45:27 +0000

Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North Sea is sold to Spain – and for good reason – they make it taste brilliant.

This is a meal in one, and absent of any of those devilish starchy carbs, nothing wrong with pulses, especially when they are Butter Beans and are accompanied with Chorizo, oh yeah…

Bacalao con chorizo en tomate y frijol de mantequilla | Spanish Chorizo with Cod, Butter Beans and Tomato One Pot

If you have a pan that you can also put in the over, grab it, if not, get a shallow oven proof dish and a frying pan.

CourseMain Dish
CuisineSpanish

Servings2 people

Prep Time10 minutes

Cook Time30 minutes

Ingredients

2fillets codskin on is best
1medium red onionchopped
1glass white wineI used white Rioja
2tsp paprika powder
2tsp chilli powderuse one finely chopped fresh red chilli if you like
1bunch fresh basilchop the talks and pick the leaves - keep separate
1/2tin chopped tomatoes
1/2tin butter beans
2cloves garlicthinly sliced, finely chopped or crushed - your call
1/2ring chorizo sausagepeeled and cut in to small bite size chunks
1 lemon
1handful spinach leaves

Instructions

Put the oven on to 240 and the pan on to medium high heat with a little oil. Add the Chorizo and gently fry until it starts to take on colour and all the orange paprika juices have run out. Remove the Chorizo ad set aside.
Add to the juices the onion, garlic, basil stalks and a pinch of salt, fry until soft and then add the paprika and chilli powder, stir.
After a couple of minutes add the wine and chopped tomatoes and bring to the boil. Once it has thickened, taste and season, carefully, with salt and pepper.
Pour the mixture over your Chorizo in the oven proof dish or add the Chorizo back to the pan and add the spinach leaves and mix.
Grab the cod, which should be dry, rub a little oil all over it and season with salt. Then make a little space and place it in to the sauce, touching the bottom of the pan, skin side up - don't let any of the sauce get on to the skin. Squeeze a quarter of a lemon's juice and place two further quarters in to the sauce, skin down - they will caramelise.
Pop it in to the oven for 15 minutes, at which point the fish should be cooked through and the skin a golden brown.
Removes the caramelised lemons with tongs and squeeze, throw the basil leaves over the top and serve with a cold glass of the white Rioja.
Thank you Spain

Gracias

The post Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo en tomate y frijol de mantequilla | What is the national dish of Spain? appeared first on National Dish.

Fish Archives | National Dish

How do you make Vietnamese Pho? | National Dish of Vietnam

How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States?

Italian pesto crusted Cod with Asparagus in Parma ham | Bacalao con pesto y espárragos en jamón de Parma | What is the national dish of Italy?

Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo ​​en tomate y frijol de mantequilla | What is the national dish of Spain?

Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo en tomate y frijol de mantequilla | What is the national dish of Spain?