Dogfish (huss) is a good meat for this dish. It is firm and holds its shape well, and can take a strong seasoning. Some would say it needs strong seasoning – I’m not going to argue with that. Nor am I going to argue about freezing dogfish. I always freeze dogfish for at least a week before cooking and have never experienced an ammonia taste. Let others argue for or against!
Quite simply, these are marinated, spicy, flash-fried fish strips served on a flour tortilla with all the trimmings. One small dogfish makes a generous meal for one. Simply scale up for more people. Here goes.
First prepare your fish strips: take your skinned dogfish and cut two fillets from either side of the central bone. Then cut prawn-sized strips from the fillets. Now make your marinade:
- 1 tbs tomato puree
- 1 tbs honey
- 1 tbs cider vinegar
- 0.5 tsp paprika
- 0.5 tsp cayenne pepper
- pinch salt
- pinch garlic powder
- pinch dried oregano
Mix well and toss your fish strips in the marinade. Leave to infuse while you prepare the rest of the meal. Make some garlic sauce:
- 3 tbs mayo
- 1 tbs cold water
- 1 tsp garlic puree or 1 clove of garlic, grated
- pinch salt.
Mix well and set aside. Now shred a few lettuce leaves, slice half an avacado, slice a small tomato, chop some fresh coriander, slice some red onion and find a quarter of a lime. Now warm two or three small tortillas or one big one ready for the final cook-off.
Heat 1tbs oil in a frying pan. When smoking hot, tip your marinated fish strips in the pan and spread out. After about a minute flip the strips over, they should be nice and charred. The honey in the marinade will help. As soon as the strips are cooked – literally a minute or two – you can assemble your fish tacos as pictured above.
Next time I’ll take a photo before the family tucks in. Authentic and simple. This serves 4 if you include rice, naans and a vegetable side. You can use any cut of chicken, bone in our out, but I prefer boneless thighs for flavour and convenience.
- 1 onion, sliced and chopped
- glug of oil
Gently fry the onion until transluscent. Add
- 1 crushed garlic clove
- 1 tbs grated fresh ginger
Cook for another minute. Add
- 4-6 skinless, boneless chicken thighs, chopped into bite sized chunks
Cook away until coloured. Add
Cook for a few minutes. Add
- 1 green pepper, halved and seeds removed
- 0.5 tsp chilli flakes
- 0.25 tsp turmeric powder
- 1.5tsp garam masala or chaat masala
- 1.5 tsp cumin powder
Stir in and cook for a few more minutes. Add
- 1 cup /250ml boiling water
Stir, cover and cook for 30 minutes. Add
- 2-3 tbs chopped coriander
- salt to taste
Cook for another ten minutes. At this point it is ready. If you like thicker sauce, you can add a bit of cornflour to thicken to your preferred consistency.
This is a delicious curry made quickly in the Instant Pot. This serves 6.
- 3/4 tablespoon coriander seeds
- 1.5tsp black peppercorns
- 3/4 tsp fennel seeds
- 1/4 tsp fenugreek seds
- 3 cloves
- 2 – 3 dried peppers
Dry-fry until they release their fragrance (i.e. start to smell). Then pound to dust in a pestle and mortar or wizz in a flash in a spice mill. I use a cheap coffee mill just for spices.
- 1.5 onions chopped
- dash of oil
Saute in your Instant Pot until translucent
- 1.5 tbs grated ginger
- 6 garlic cloves, chopped
Add to the pot and cook for another minute
Add to the pot and turn around until coloured. Add the dry spice mix and cook for another minute. Add:
- 2 tbs tomato puree
- 100 ml passata
- 200ml yoghurt
- 1/2 tsp salt
Stir and cook on Meat setting for 40 minutes. Allow to depressurise for 15 minutes. If it is to runny, put 2tsp cornflour in a tablespoon or two of water, and stir in briskly. We ate this with saffron rice and Josh’s Dhal
Great for an appetizer for an Indian meal, on their own or even as a side. Serves 3-4 as a starter
- 250g chicken breast, cubed into bite sized chunks
- 1 egg white
- 1tsp garlic paste
- 1 tbs grated fresh or frozen ginger root
- 0.25tsp tumeric
- 1tsp chilli powder
- 1 tsp cumin powder
- 0.5-1 green chilli, seeded and chopped
- 1tbs chopped fresh coriander leaves
- 0.5tsp salt
- Juice of 1 lemon
Mix that lot up and leave for a few minutes while you heat up a pan of oil for deep frying. Warm your oven and have a plate with kitchen towel on handy.
Go back to your chicken and add
- 2tbs gram flour
- 1 tbs rice flour or plain flour
Mix into your marinating chicken. Add a bit more gram flour if necessary to make a sticky coating. When your oil is about 160C, drop pakora individually into the hot oil and fry for 3-4 minutes until brown and crispy like the photo abouve. Do this in batches so the pakora don’t clump up and the oil remains hot. Removewith a mesh or slotted spoon and drain on your kitchen towel. Keep warm on the plate in your oven while you fry the remainder.
Great served with a dipping chutney or riata.
This is a very liquid stew really, so get ready with bowls and spoons! This is for four people, easily halved. There might seem a lot of ingredients but it is a quick and easy dish once everything is prepared.
- 1 onion, halved then sliced
- 1 tbs oil
Heat the oil in a large frying pan and gently ccok the onion until soft and golden
- 4 cloves garlic, crushed and chopped
- 2 red chillis, deseeded and sliced
- 3cm of ginger, grated
Add to the pan and cook two minutes
- 400ml can coconut milk
- 750ml chicken or fish stock
Add to the pan and bring to a very gently simmer. Don’t let it boil or it will go curdly.
- 350g squash or pumpkin, cubed
- 150g new potatoes, halved or quartered
Add to the liquid and simmer until cooked 915-20 minutes). Watch it doesn’t boil away, you may ned to partially cover with a lid. If you want to thicken the stew you can mack some of the squack/pumpkin.
- 400g prawns, raw preferably or or cooked
- 300g baby spinach
Add to the pan and cook until the prawns are pink and the spinach wilted (about three minutes)
- Juice of 1 lime
- .5tbs golden caster sugar
- 1tbs fish sauce
Add to your stew and stir. If it is not salty enough add more fish sauce.
- Coriander leaves, chopped
- red chilli, sliced
Serve into bowls and top with the coriander and chilli. You could serve with more lime wedges. This is fairly substantial already but you could serve with jasmine or basmati rice to help soak up the juices.
Alternatives (you will need to adjust cooking times):
Fish balls, salmon pieces, shellfish mix instead of prawn.
Green beans, peas, sugar snap peas, baby corn instead of spinach
This is basically a chilli with cornbread on top. Cooked together – what’s not to like?? You make your chilli first, then mix the topping and bake it like a shepherd’s pie. For four portions:
- 1 onion chopped
- dash of oil (rapeseed preferably)
Gently fry until soft
- 2 garlic cloves crushed and chopped
Add to the pan and fry briefly
Add to the pan and stir about. Fry until coloured (no pink)
- 2 x 400g cans chopped tomato
- 2 x 400g cans chilli beans (or regular red kidney beans plus 1 tsp hot chilli powder)
- 250ml beef stock
Here’s a general tip, if you are adding tinned tomatoes followed by stock, use the stock to swill out the tin so nothing is wasted. Season the mix and simmer for 30 minutes. Meanwhile make the topping.
Preheat the oven to 180C
- 150g cornmeal or fine polenta flour
- 150g self-raising flour
- 2 tsp baking powder
- 1 tsp salt
Mix in a bowl
- 2 eggs, beaten
- 300ml buttermilk (or plain yoghurt mixed with milk at a pinch)
Mix in a jug. Then pour into the flour mix, and mix to a runny batter. It needs to be “thickly pourable” if that is any guide. Not too runny, but it needs to move.
When your chilli mix looks cooked, it needs to be still liquidy, with liquid to the top of the meat/beans, not drying out and lumpy. If it isn’t wet enough, add some water and stir about. This is because the cornbread will suck up moisture and you don’t want a dry pie do you? Check the seasoning – if it’s not spicy enough consider adding some chopped jalapenos or minced chillies.
Now find a suitable oven-proof tin or casserole dish and put the chilli in. Now carefully cover the top of the chilli mix with your cornbread mix. This is why you want it runny enough to cover the surface. Now bake for 35-40 minutes. It’s probably worth a check after 25, because you want to top browned not blackened. If it is still looking pale stick a skewer in the topping. If it comes out dry it is cooked. If it comes out with batter on it needs more time. If it comes out covered in chilli you stuck it in too far.
This needs the traditional accompaniments of cold beer, soured cream, maybe avacado, chopped tomato, shredded lettuce, grated cheese and more jalapenos. This is an Ainsley Herriot recipe and he just said salad. That’s a missed opportunity in my opinion.
These are cooked to crispy first, then smothered (or not). See our other recipe for Buffalo Wings for an alternative. For 1Kg of wings:
- 2 tbs of baking powder
- 1/2 tsp onion or garlic powder
Take a large plastic bag and put the baking powder in it. Pimp it up with the seasonings – you can play around and experiment with what you add at this point.
- 1 kg chicken wings (£2.49 from Tesco)
Cut away wing tips and feed to the dog (they can eat raw chicken bones). Cut through the joint to make two sections per wing. Dry on kitchen paper. Toss in the bag to coat with the seasoned baking powder.
Turn the oven up to 200C (fan). Place the coated winglets on an oiled grill rack placed over a drip tray. You could probably use a cake cooling rack for this. Bake for 50 minutes turning once at mid-point. You might think this is a long time – it is, they will be cooked long before this but it makes them extra crispy. Just watch they don’t burn.
You could use them at this point to dip into sauces but if you want to make fiery finger food, carry on:
- 1 tbs hot sauce (or more)
- 1 tbs honey
- 1 tbs melted butter
Mix, then paint all over the wings, or pour over and toss the wings about to coat.
Now get dipping with spicy wings!
This makes a great main-meal dhal, which can be vegan, vegetarian or meaty depending what you put on top of it. It can also be a curry side. This serves 6 or more but you can scale it down.
- 1 Tbs oil
- 1/2 an onion
- 2 cloves garlic
- 1.5 Tbs ginger, freshly grated
- 1 red chilli, finely chopped
Heat the oil in a pan and gently fry unil soft. Add
- 1 heaped tsp turmeric
- 1 heaped tsp garam masala
- 1 tsp ground cumin
Fry for one minute. Add
- 3 cups split red lentils
- 2 courgettes grated
Fry one minute. Add
Simmer for 20 minutes. Keep an eye on it and add water if it looks like it is drying out. Then add
- 3 cups roughly chopped spinach
- 1 x 400g can chick peas
- 1x 400 ml can Coconut milk
- 1 tsp tamari or soy sauce or salt
Simmer for another 10 minutes until thick. Adjust the seasoning, you may need more salt. Meanwhile, in another pan heat
- 1 Tbs oil
- 1 tsp chilli flakes
- 1.5 tsp cumin seeds
Fry gently until the aromas are released.
Serve into bowls, topped with the chilli/cumin oil. You can serve as it, with rice or breads (vegan), or
Top with hard-boiled egg and youghurt (vegetarian), or
Serve with a dry meat curry or tandoori grilled chicken or lamb
- 200g dried chickpeas (or 2 x 400g tins chickpeas, drained and rinsed) – dried chickpeas have a better taste and texture than tinned
If using dried chickpeas, soak them overnight, covered, in a pan of lukewarm water. The next morning, drain the water and cover with fresh water. Add ½ tsp salt and boil until soft (about 1½-2 hours). Drain and set aside.
- 2 garlic cloves, crushed
- Thumb-size piece fresh ginger, grated
- 1 medium green chilli, finely chopped
Put the garlic, ginger and chilli in a small bowl and mix together into a coarse paste.
- 3-4 tbsp olive oil
- 1 large onion, finely chopped
- 1 tsp cumin seeds
- 400g tin chopped tomato
Heat the olive oil in a large frying pan over a medium heat and fry the onion for 10-15 minutes until soft and starting to brown. Add the cumin seeds and the ginger, garlic and chilli paste, and cook for a few seconds. Add the tomatoes and stir for 2 minutes, adding salt to taste.
- 1 level tsp ground turmeric
- ¼ tsp chilli powder
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp ground cumin
Add the turmeric, chilli powder, garam masala, ground coriander and ground cumin and stir well, then add the chickpeas and cook for 15 minutes.
- Handful fresh coriander, chopped
- Natural yogurt and lemon wedges to serve (vegan yoghurt for vegans)
Stir in the chopped coriander and serve with a dollop of yogurt and lemon wedges to squeeze over.
You need an oven-proof pan with a lid, such as a cast-iron casserole.
Splash some oil in the pan and brown the thighs for 10-15 minutes. Remove to a plate.
Add to the pan and fry gently 2-3 minutes
- 2 cloves garlic, crushed and chopped
- 2 tbs Moroccan spice mix*
Fry a bit more, scraping up any crispy bits from the chicken.
- 2 preserved lemons
- 2 large tomoatoes, chopped
- 1 tbs honey
- 1 tbs red wine vinegar
- Handful of olives
- Chicken stock cube
- 750ml water
Add to the pan. Stir gently to boiling point. Add the chicken back in, cover and transfer to an oven 170C/150C Fan for one hour. Serve with a scattering of feta, mint leaves and pomegranate seeds with couscous on the side.
*If you can’t find a suitable Moroccan spice mix try this:
- 2tbs coriander seeds
- 1tbs cumin seeds
- 1.5tsp fennel seeds
- 0.5tsp black pepper
- 0.24 tsp ground ginger
- 0.5 tsp cinnamon
- pinch saffron
Dry fry the seeds until they start to smell. Grind, then mix with the other spices.