Food
February 7,2010 Sunday Mail 13
Emailmichael@sundaymail.co.uk
QWhat is the red-
coloured salad leaf
that is quite bitter tasting?
I'd like to buy it.
AThis leaf is called
radicchio and does
give a lovely bitter edge to
salads. Counter it with a
slightly sweet dressing.
QWhat alcohol should I
put in to a homemade
tiramisu?
AMarsala is generally
the alcohol used in this
classic, delicious, Italian
dessert.
QI'm goint to try to
make bread and
butter pudding. Should I
use a specific bread?
AYou can use almost
any bread for this
classic pudding, from a
bog-standard sliced white
loaf to croissants or even
brioches and pannetone �
basically anything that will
soak up the custard.
QI had a nice pasta
that was tiny, almost
like grains of rice. What is
it called?
AIts called risoni and is
great for using in soups
and salads.
QHow would I go about
making an authentic
gremolata?
AIt's really simple but so
flavoursome. Simply
mix some finely chopped
parsley with lemon zest,
garlic and olive oil. This
makes a zingy topping
for soups, stews, pasta
dishes etc.
QIf I was to make a
cassoulet how do I
get the crispy topping I
always get on holiday in
France?
AThe secret of a perfect
cassoulet is to put
breadcrumbs all over the
top before baking in the
oven for that lovely, crispy
crust.
Bread and butter pudding
This dish is
simple but
packs a
punch when
it comes
to flavour
Perfectcatchon
Valentine'snightunderneath moist and tender. From a decent fishmonger
or supermarket, buy two fillets of sea bass, each weighing
about 180g.
Check with the fishmonger that they are pin-boned,
which means any small bones will have been removed.
For the best results, season the fillets lightly with salt, heat
a couple of tbsp of olive oil in a frying pan and cook the
sea bass fillets skin side down for three minutes and
then turn over and cook for another minute.
The rest of the dish is a warm salad
consisting of chorizo sausage. Try to
get the raw cooking chorizo. If not,
you can use a cured chorizo that
doesn't need any cooking, a nice
waxy salad potato cooked until
tender and left to cool slightly
then diced, thinly sliced raw
fennel, spring onions, olives,
segments of juicy orange and
some fresh coriander.
This course will leave room for a
starter and dessert to give you and
your partner the full three-course
Valentine's experience.
A
week today is the one day of the year you either
love or hate. Not a favourite if you're single and
sometimes not a favourite if you have a partner
but lots of people hate being forced to go out for
dinner � especially if you're a bit tight!
Many of you may go out on the Saturday night to
celebrate because you don't fancy going out on the
Sunday if you have work the next day.
So today's recipe is something a little special
that you can make for your other half as a
treat if you're not planning on going out
on Sunday.
The recipe is simple to make but
tasty and in the panels I have given
you a couple of ideas for starters
and desserts.
The last thing you want on
Valentine's night is a heavy
three-course meal that leaves you
stuffed.
So this recipe contains no heavy
sauces but it doesn't scrimp on taste.
The main ingredient is sea bass, cooked
until the skin is crisp and the flesh
For anice starter, try this
delicious soup. You can
make it in advance, leaving you
more time for romance! Fry one onion,
3 peeled and diced sweet potatoes and
2 cloves of garlic In a tbsp of olive oil gently
for 5 minutes until softening. Add 1 tsp finely
chopped fresh rosemary, 1 litre of vegetable
stock and the zest of an orange, bring to
boil and simmer for 25 minutes. Add
150ml of double cream, 75g grated
parmesan, simmer for 3 minutes,
blitz or process until smooth
and season to taste.

Serves 2
2 sea bass fillets
2 tbsp olive oil
Salt
Heat the oil in a frying pan,
season the sea bass with salt
and fry the fillets skin side
down for 3 minutes, turn over
and fry for another minute.
Remove from the pan.
1 bulb fennel thinly sliced
2 raw chorizo sausage,
diced, cooked in a pan or
under the grill for 3-4 minutes
8 salad potatoes boiled
until tender and diced
1 bunch spring onions
finely sliced
10 olives
1 orange peeled and cut in
to segments
1 tbsp fresh coriander,
chopped
2 tbsp extra virgin olive oil
Juice of 1 lemon
Salt and pepper
Mix together all the salad
ingredients, add the lemon
juice and olive oil, season
with salt and pepper and toss
well.
Divide the salad between 2
plates and top each one with
a sea bass fillet.
PAN-FRIED SEA
BASSWITH
FENNEL,NEW
POTATO AND
OLIVE SALAD
with Michael Kilkie of the Cricklewwood
Q&A
Here's
snother easy
course � this time,
dessert � a mango fool. To add
to the spectacle, they are lovely
served in a wine or martini glass.
They can be prepared in advance to
free up time on the night. Whisk up
about 35g caster sugar with one egg
white until it forms soft peaks. Mix 200g
of natural yoghurt with the seeds from
one vanilla pod and fold it in to the
egg whites. Puree the flesh of one
mango and layer up in
glasses with the
yoghurt mix.

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