3tbsp sunflower oil
1 large leek, finely sliced
1 large carrot, julienned or grated
45g fresh ginger, julienned
3 garlic cloves, peeled and finely sliced
1 red and 1 green chilli, finely sliced (seeded if you don’t like it too hot)
A pinch of ground cumin
600ml vegetable or fish stock
Juice and zest of 1-2 limes
1 x 375g pack fresh stir-fry rice noodles
A handful of coriander sprigs
Sesame oil (optional)
200g smoked halibut, shredded
Toasted sesame seeds, to serve
Gently sauté the leek, carrot, ginger, garlic and chillies in the oil. Stir in cumin, add stock, lime jice and zest and simmer for about 5-6 minutes until softened till al dente.
Stir the noodles and coriander sprigs into the soup just before serving, and sprinkle with a couple of drops of sesame oil if liked.
Serve piping hot, with the shredded smoked halibut added at the last minute, and sprinkled with the toasted sesame seeds.
4 large beef tomatoes
For the stuffing
2tpsp extra virgin olive oil
½ an onion, finely chopped
2 garlic cloves, peeled and crushed
1tsp smoked paprika
150g Spanish paella rice or Italian risotto rice
200ml light fish stock
3tbsp chopped fresh parsley or basil
1tbsp dry white vermouth
350g smoked sea bass or similar
For the basil, caper and pine nut dressing
½ garlic clove
30g fresh basil leaves, no stalks
6tbsp extra virgin olive oil
2tbsp white wine vinegar
1tbsp salted capers, rinsed and chopped
3tbsp pine nuts
Salt and freshly ground black pepper
Slice the tops off the tomatoes and scoop out the flesh inside. Turn the tomato shells upside down onto kitchen paper to drain and finely chop the tomato flesh and reserve.
Heat 2 tablespoons olive oil in a medium saucepan and add the onion and garlic. Stir to coat with the oil then cook for 5 minutes until beginning to soften but not brown. Add the paprika and rice and cook for 1 minute. Pour in the fish stock, bring to the boil, then cover and simmer over medium heat for about 15-20 minutes until the rice is cooked and has absorbed all the liquid but is still moist (give it a stir every now and then to prevent it sticking, but this is NOT risotto so don’t over-stir or the rice!) Add more stock or water if necessary if the rice dries out before it is cooked.
Preheat the oven to Fan 170˚C/190˚C/375˚F/Gas Mark 5.
Now make the dressing. Put all the ingredients except the pine nuts and capers into a small blender and blend until smooth. Stir in the pine nuts and capers and season to taste.
Once the rice is cooked, stir in the reserved chopped tomato, the parsley and vermouth. Cook everything for another 2-3 minutes. Gently fold in the flaked sea bass. Taste and season with salt and pepper.
Fill each tomato with the fish and rice mixture and pop the lids back on. Bake the tomatoes for about 15 minutes and then serve hot, drizzled with the dressing. They are equally good cold.
Recipes courtesy of Inverawe Smokehouses, www.smokedsalmon.co.uk