Good_Things_Magazine_AprilMay_2017

INGREDIENTS

For the cauliflower purée

• 25g unsalted butter


• 1 onion, finely sliced


• 1 tsp mild curry powder


• 150g cauliflower,
  chopped


• 100ml double cream


• salt
  For the dressing


• 1 tbsp vegetable oil


• 1 white onion, finely
  chopped


• 1 tbsp golden raisins


• 2 tsp superfine capers


• 50ml apple juice


• a lime, zest and juice


• 1 tsp coriander, chopped
  For the bhajis


• 125g chickpea flour


• 1 egg


• 125ml milk


• 1 red onion, finely sliced


• 1 red chilli, finely
  chopped


• 1 tsp coriander, chopped


• 1 litre vegetable oil
  For the dish


• 4 x 150g cod fillets


• 2 tbsp olive oil


• 200g spinach, washed

METHOD

1. For the purée, melt the
   butter over a medium heat
   in a medium, heavy-based
   saucepan. Add the onion
   and a generous pinch
   of salt, then sweat for 5
   minutes, or until the onions
   are soft and translucent.


2. Add the curry powder
   and sweat for a further
   5 minutes. Add the
   cauliflower, sweat for a
   few minutes longer, then
   add the cream and bring
   to the boil.


3. Reduce the heat to
   low, cover and cook for
   20 minutes. Transfer to
   a blender and blend to a
   smooth purée. Adjust the
   seasoning to taste and
   set aside.


4. For the dressing,
   heat the oil in a medium
   saucepan, add the onion,
   and fry for 5 minutes.
   Transfer to a bowl, add the
   raisins, capers, apple juice,
   lime juice and zest, and
   the coriander, and leave

to macerate for at least 2

hours. Season with a small

pinch of salt and sugar,

then set aside.

5. For the red onion
   bhajis, whisk together the
   chickpea flour, egg and
   milk into a light batter.
   Add the red onion, chilli,
   remaining coriander and a
   pinch of salt. Set aside for
   at least 30 minutes.


6. For the dish, place a
   large, non-stick frying pan
   over high heat, preheat the
   oven to 160°C, and season
   the cod fillets with salt.


7. Add half the olive oil
   to the pan and add the
   cod, seasoned-side down.
   Fry until golden brown,
   then turn over, transfer to
   a baking dish and cook for
   a further 2-3 minutes, until
   just cooked.


8. Heat the remaining olive
   oil in a large frying pan set
   over high heat, add the
   spinach and wilt briefly,
   seasoning as it cooks.


9. To serve, heat the
   vegetable oil to 160°C in a
   medium, deep saucepan.
   Lift the onions out of
   the batter with a slotted
   spoon, letting the excess
   drain away. Add spoonfuls
   to the hot oil, and fry in
   batches until golden.
   Remove with a slotted
   spoon and drain
   on kitchen paper.


10. Gently reheat the
    purée, then divide equally
    between four serving
    plates. Place the spinach
    alongside, and top with a
    piece of cod and some of
    the raisin dressing. Garnish
    the fish with onion bhajis,
    and serve immediately.

RECIPE COURTESY

OF PHIL HOWARD,

ELYSTAN STREET

elystanstreet.com

Phil Howard Roasted cod with curried

cauliflower purée, raisin dressing & red

onion bhajis

Serves 4

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ENTERTAINING & INTERIORS
With almost 30 years’
professional cooking
experience, the Elystan
Street chef hasn’t just
worked with some of
the best; he now stands
firmly amidst their
esteemed ranks.
MEET
THE
CHEF
MEET
THE
CHEF
The Anglo chef-patron
has an impressive
pedigree – he honed
his Modern British
food working at the
likes of Belmond Le
Manoir, Texture, Zuma
and The Bingham.
74 goodthingsmagazine.com
Chefs_MATT ZPCATHY ZP_v2.indd 74 03/04/2017 21:04