The Whole Fish Cookbook by Josh Niland

The Whole Fish Josh Niland

What’s the USP?  How to utilise every inch of a fish from top lip to anal fin, with recipes.

Josh who? Only one of the most talked-about, influential chefs on the planet. OK, unless you live in Sydney, you may not have heard of his restaurant Saint Peter, but his revolutionary, sustainable, zero-waste approach to fish cookery has caught the eye of everyone from Nigella Lawson to Rick Stein.

Is it good bedtime reading? There’s a lot of text in the book besides the recipes including a foreword from Australian food writer Pat Nourse, Niland’s own introduction, and articles covering topics such as the reasons why we don’t currently cook more fish at home, sourcing fish, storing and dry-ageing fish, fish butchery and treating fish in the same way as meat (the heart of Niland’s fish philosophy), curing fish, using fish offal and ‘fishues’ i.e. issues with fish.

Will I have trouble finding ingredients? The short answer is yes. Unless you live in Australia or elsewhere in the Southern Hemisphere, getting hold of the varieties of fish specified in some of the recipe titles such as blue mackerel and wild kingfish will be impossible. Niland does, however, provide plenty of alternatives (john dory in the case of the kingfish) but you will definitely need an excellent fishmonger if you are going to cook from the book, supermarket quality fish just isn’t going to cut it.

What’s the faff factor?  This is restaurant-style cooking with few concessions made for the home cook. There are 20 ingredients in the base of the bouillabaisse-style Saint Peter’s Fish Soup recipe including 15kg of various seafood, plus about another 2kg of seafood for the ‘finishing garnishes’ (it feeds just six people). There are some more simple dishes such as fried whitebait, crumbled sardine sandwich and fish and chips (although you’ll need to start making the recipe 4 days ahead of when you want to serve it because of the processes required for the triple cooked chips).

How often will I cook from the book? How often do you fancy a fish fat chocolate caramel slice? For many home cooks, much of the book will be of curiosity value only and time, effort and energy will be required to tackle things like fish black pudding or milt mortadella. Professional chefs will doubtlessly find this book invaluable. Niland’s approach dramatically increases the potential yield per fish from 45 per cent (the fillets) to potentially over 90 per cent which can be converted into revenue, making the extra effort worth their while.

Killer recipes? Swordfish bacon and egg English muffin; smoked eel and beetroot jam doughnut; BBQ red mullet, corn and kelp butter; BBQ glazed cod ribs; Yellowfin tuna cheeseburger with salt and vinegar onion rings; grilled (fish) sausage, celeriac, peas and onion sauce; fish sausage roll; fish wellington. 

What will I love? This is an original and unusual approach to a well-worn subject. You won’t have a book on your shelf quite like it. It’s a reflection of a well-thought-through and fully rounded culinary philosophy that gives a new perspective on preparing and cooking seafood.

Should I buy it? If you’re a professional chef, then you really need to add this book to your collection. Even if you don’t plan to dry-age your own fish or start serving fish eye chips (no, really; you blend the eyes, mix them with tapioca flour to make a batter which is then steamed, dried and finally deep-fried), you will gain new knowledge that could help your business. For passionate home cooks that love seafood, this will be at the very least a real eye-opener and will provide some absorbing and challenging weekend culinary projects.

Cuisine: Seafood
Suitable for:
Professional chefs/Confident home cooks
Cookbook Review Rating: 
Four stars

Buy this book
The Whole Fish Cookbook: New ways to cook, eat and think

Vietnamese Scrambled Eggs with Sesame Bread by Lee Tiernan

069 Vietnamese eggs

This is a dish we used to serve as staff meal at St. JOHN Bread and Wine from time to time. I’m not sure why we called it Vietnamese Scrambled Eggs, but it’s basically scrambled eggs with Asian flavours, and it’s fucking tasty. If you can’t be bothered to make the Sesame Bread by all means use whatever bread you have at home, but preferably something with a bit of texture, like sourdough. Sweet coffee goes well with this. Or even a White Russian.

ESSENTIAL EQUIPMENT non-stick frying pan (skillet) rubber spatula

SERVES 4

3–4 cloves garlic, thinly sliced
2 thumb-sized pieces of ginger, peeled and finely chopped
sunflower or vegetable oil, for frying
2 red chillies, finely chopped
3 spring onions (scallions), whites thinly sliced, greens reserved
1 bunch coriander (cilantro), stems sliced, leaves left whole and reserved
25 g (1 oz/2 tablespoons) butter
8 eggs, beaten
fish sauce, to taste
salt

FOR THE SALAD
400 g/14 oz bean sprouts
reserved greens of the spring onions (see above), finely sliced
2 tablespoons Pickled Red Chillies (page 201)
2 tablespoons Pickled Red Onions (page 200)
1 tablespoon olive oil
juice of 1⁄2-1 lime
reserved coriander leaves (see above)

TO SERVE
4 BAM Flatbreads (pages 56–63), topped with sesame seeds and a dash of sesame oil after cooking
8 rashers BAM Bacon, or shop bought, grilled (page 50; optional)
dried baby shrimp (optional)
2 tablespoons shop-bought crispy fried onions

In a non-stick frying pan (skillet) over a low heat, soften the garlic and ginger in a little oil for 2 minutes. Add the chillies with a pinch of salt and cook for a further minute. Add the whites of the spring onions (scallions) and the coriander (cilantro) stalks and cook for 1–2 minutes more. Don’t cook the latter for too long as they will lose their vibrant green colour. Remove from the heat and set aside.

Next, toss all the salad ingredients in a mixing bowl until well combined, and set aside.

Wipe the non-stick frying pan clean, and then get the pan hot over a high heat. Melt the butter in the pan and add the garlic, ginger and chilli mix. When it starts to sizzle, add the eggs and stir with a rubber spatula. Turn the heat down to low. Keep stirring and turning the eggs, then add a good splash of fish sauce, bearing in mind that this is all the seasoning the eggs are going to get. I like to go pretty heavy with it – at least 1⁄2 tablespoon – but really it depends how salty and funky you want it. I’d recommend tasting a little of the egg once it’s mixed in to check. Continue to cook the eggs for around 2 minutes – you want them just cooked and super silky, as opposed to dried out and rubbery.

Place the breads on plates. Distribute the scrambled eggs onto each bread and top with the salad. Add the bacon and dried baby shrimp (if using) and the crispy fried onions. Serve with steak knives for ease of eating

PICKLED RED CHILLIES

These pickled chillies cut through fatty meat and add the welcome hit of spice I’m always craving. We use them a lot at BAM. Reserve the vinegar to use in a salad dressing after you’ve used all the actual chilli.

MAKES ABOUT 800 G/13⁄4 LB

250 g/9 oz red chillies
350 ml (12 fl oz/11⁄2 cups) red wine vinegar 175 g (6 oz/3⁄4 cup) caster (superfine) sugar

In a small bowl, whisk the sugar into the vinegar until it has dissolved.

Blister the chillies under a hot grill, over the coals of a barbecue or with a blow torch, then cut into 5 mm (1⁄4 inch) chunks. Combine the chillies and vinegar in an airtight container and store in the refrigerator.

PICKLED RED ONIONS

MAKES 800 G (13⁄4 LB/3 CUPS)

1 tablespoon salt
4–6 red onions, thinly sliced
125 g (41⁄4 oz/1⁄2 cup) caster (superfine) sugar
250 ml (8 fl oz/1 cup) red wine vinegar

In a colander or sieve set over a sink, dis- tribute the salt over the sliced onions and let sit for 10 minutes.

While the onions are salting, dissolve the sugar into the vinegar in a saucepan over a low heat. When the liquid has cooled, add the onions. Tip into an air- tight container.

These can be used after a few hours, but will be better after a few days in the refrigerator.

Cook more from this book
Pressed Octopus And Szechuan Vinaigrette
Crispy Fuckin’ Rabbit

Buy this book
Black Axe Mangal
Phaidon, £24.95

Read the review

Pressed Octopus and Szechuan Vinaigrette by Lee Tiernan

095 pressed octopus

This dish is one of the more aesthetically pleasing items on the menu at BAM. We set the octopus once poached so that when we cut a slice, the octopus resembles marble or terrazzo. Pressing isn’t essential so don’t stress out if you don’t have time or can’t be bothered. If you can be bothered, however, you will need two interlocking 450 g (1 lb) loaf pans. Octopus isn’t that cheap, so take care when cooking.

ESSENTIAL EQUIPMENT
2 x 450 g (1 lb) interlocking loaf pans weights, such as tin cans

SERVES 4

FOR THE OCTOPUS
1 large Galician double-sucker octopus, washed and cleaned
1 leek, roughly chopped
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
2 bay leaves
1 lemon
1 tablespoon salt
1 tablespoon light olive oil

TO SERVE
150 g (5 oz/1 cup) freshly podded peas
dash of Lemon Oil (page 198)
1 teaspoon black chilli flakes
1 large handful pea shoots, trimmed at the last possible moment
50 ml (1 3⁄4 fl oz/1⁄4 cup) Szechuan Vinaigrette (page 199)
sea salt flakes, to taste
75 g (23⁄4 oz/1⁄2 cup) Turmeric Pickled Onions (page 200)
4 tablespoons deep-fried baby anchovies (see method on page 115)

Place the octopus in a deep saucepan and cover with water. Add the rest of the octopus ingredients, apart from the oil, then bring to the boil. Reduce to a simmer, and, using a cartouche
(a circle of baking/parchment paper that fits snugly on top of the saucepan) weighed down with a plate, keep the octopus submerged. Cook for roughly 1 hour, depending on size, until poking the octopus with a skewer meets minimal resistance. Allow to cool in the cooking liquid until you can comfortably handle the octopus.

Place the octopus on a large chopping (cutting) board and have a quick scout for any fennel seeds or peppercorns and discard them. Cut the tentacles away from the body then slice off a piece to taste for seasoning, adding a touch of salt if required. We discard the head as the texture is pappy – it’s small and tends to overcook. Transfer the tentacles to a bowl and toss the tentacles in the light olive oil.

Line one loaf pan with a double layer of cling film (plastic wrap). Lay the tentacles lengthways and fold over the cling film, placing the second pan (bottom-side down) on top. Press with a heavy weight, such as a tin can, and leave to set in the refrigerator overnight. This will last for 3–4 days.

Cut the pressed octopus into slices and arrange on a platter. Dress the peas with the dash of Lemon Oil and the chilli flakes, and lastly mix in the the pea shoots.

Shake the Szechuan Vinaigrette vigorously then apply generously over the octopus. Sprinkle over a pinch or two
of sea salt flakes on top and heap the pea salad on top. Spike the salad with slithers of vivid-yellow Turmeric Pickled Onions, and finally scatter over my favourites, the crispy deep- fried baby anchovies.

SWEET SZECHUAN VINAIGRETTE

I will go into work after being off for a couple of days, and Trick will have developed a better method to cook some- thing, refined a sauce, or experimented with something new. It’s the most fulfilling facet of the cooking process for me – experimenting. I came in one day to find something labelled ‘Sweet Szechuan Vinaigrette’. I squirted some on the back of my hand, tasted it and was immediately hooked. I eat this on its own over plain rice, it’s that good – particularly good on the leftover rice that’s caught slightly at the end of service, when you realize you haven’t eaten all day and you’re absolutely famished. I love the way this works with octopus (page 94), but it is extremely versatile. Think cold roast chicken, pork terrines, duck, ham – anything that benefits from a little zip.

ESSENTIAL EQUIPMENT

old frying pan (skillet) fine sieve

MAKES 300 ML (10 FL OZ/11⁄4 CUPS)

50 g (2 oz) green Szechuan peppercorns
250 ml (8 fl oz/generous 1 cup) rapeseed or sunflower oil
100 g (3 1⁄2 oz/1⁄2 cup) palm sugar
1 tablespoon spicy Chinese hot chilli bean paste (also known as spicy broad bean paste)
100 ml (31⁄2 fl oz/scant 1⁄2 cup) red wine vinegar
1 tablespoon Szechuan peppercorn oil (prickly oil)

In a heavy-based pan large enough to hold all the ingredients, toast the peppercorns over a medium heat. I like to take a slower approach when toasting Szechuan peppercorns, as the oil they release can burn and end up tasting bitter. Look for a touch of colour. You will be able to smell when the peppercorns are ready by the intoxicating aroma. If I could bottle that smell, I would smother myself in it like a teenage boy applies Lynx deodorant. Turn the heat down and add the oil to the peppercorns. This might bubble up and spit, so stand back, then turn off the heat.

In a separate pan (one you care a little less about) start a dry caramel with the palm sugar over a medium heat. When the sugar starts to bubble, after about 2 minutes, reduce the heat and cook for 1–2 minutes until caramelized – slightly too much colour and the vinaigrette will taste burnt. Remove from the heat and whisk in the bean paste and vinegar, dis- solving all the sugar. Add this mix to the infused oil and allow to cool completely.

TURMERIC PICKLED ONIONS

MAKES ABOUT 400 G (14 OZ/11⁄2 cups)

2 medium white onions, thinly sliced
1 teaspoon salt
250 ml (8 fl oz/1 cup) white wine vinegar
125 g (41⁄2 oz/1 g cup) caster (superfine) sugar
1 teaspoon ground turmeric
1 teaspoon yellow mustard seeds

Set a small sieve or colander over the sink, add the onions and toss with the salt.

While the onions are salting, bring the vinegar, sugar, turmeric and mustard seeds to the boil in a saucepan, stirring the liquid at first to dissolve the sugar. Once boiled, take off the heat and allow to cool.

When the liquid is cool, add the onions and tip into an airtight container. They will turn a vivid yellow colour after a day or two in the refrigerator, but can be used a couple of hours after making. They will keep for 1 week, chilled.

Cook more from this book
Vietnamese Scrambled Eggs With Sesame Bread
Crispy Fuckin’ Rabbit

Buy this book
Black Axe Mangal
Phaidon, £24.95

Read the review

Sticky Toffee Pudding by Francis Coulson

096 sticky toffee pudding

Sharrow Bay Country House Hotel United Kingdom 1970s

50 g (2 oz) unsalted butter, softened, plus extra to butter the dish
175 g (6 oz) dates, chopped
1 teaspoon bicarbonate of soda (baking soda)
175 g (6 oz) caster (superfine) sugar
2 eggs
175 g (6 oz) self-raising flour (all-purpose flour plus 11⁄2 teaspoons baking powder)
1 teaspoon vanilla extract
vanilla ice cream, to serve

For the sauce

300 ml (1⁄2 pint) double (heavy) cream
50 g (2 oz) demerara sugar
1 dessertspoon black treacle (molasses)

Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Butter a baking tin about 20 cm x 13 cm (8 x 5 inches).

Boil the dates in 300 ml (1⁄2 pint) water until soft (some dates are softer than others, so will need more cooking), then remove the pan from the heat and drain any liquid. Add the bicarbonate of soda (baking soda).

Cream the butter and sugar together until light and fluffy, then add the eggs and beat well. Mix in the flour, date mixture and vanilla extract and pour into the prepared tin. Bake for 30–40 minutes, until just firm to the touch. To make the sauce, boil the cream, sugar and treacle (molasses) together. Pour over the top of the sponge until it is covered (there will be some left over), then place under a hot grill (broiler) until it begins to bubble. Remove, cut into squares, and serve with the remaining sauce and a scoop of vanilla ice cream.

Cook more from this book
Stuffed Pg’s Trotters with Morels
The crunchy part of the lasagne

Read the review

Buy the book
Signature Dishes That Matter
Phaidon, £35

Quality Chop House’s famous Confit Potatoes by Shaun Searley

2

Our confit potatoes have become rather legendary. They are the only dish we haven’t once taken off the menu since their happy conception in spring 2013. We’d just opened the restaurant and needed to find something to serve with the chops. Shaun was adamant that QCH didn’t need chips – next thing you know we’d have squeezy ketchup on the tables – but we obviously needed something indulgent, and probably potato-based. We started making layered potatoes and after much trial and error and refrying leftovers, Shaun landed on these crispy golden nuggets. What with the slicing, layering and overnight chilling, these are something of a labour of love – but they’re worth it. Do use Maris Pipers: they have the perfect sugar-starch-water content to prevent collapse while cooking.

SERVES 6

1kg Maris Piper potatoes
125g duck fat
1 tbsp salt
oil, for frying
Maldon salt, to taste
mustard dressing (see below)

Preheat the oven to 120°C and line a standard 1.7l terrine mould with baking parchment. Peel and wash the potatoes, then use a mandoline to slice them as thinly as possible. In a large bowl, toss the slices thoroughly with the duck fat and salt. Layer the potatoes in the mould, one slice at a time, until you’ve built up multiple tiers. Once you’ve used up all the potato, cover the top with baking parchment and cook for about 3 hours until the potatoes are completely tender. Place a small baking tray or plate on top of the baking parchment covering the potatoes, along with a few heavy weights (we find tins work well) and leave to cool, then refrigerate overnight to compress. The next day, remove from the tray and cut the potato into 3x3cm pieces. Heat enough oil for deep-fat frying to 190°C, either in a deep fryer or a heavy-based saucepan. Fry the pieces for about 4 minutes until croissant-gold. Sprinkle over some Maldon salt, drizzle with mustard dressing and eat immediately.

Mustard Dressing

This may look fairly prosaic but it’s completely crucial in our kitchen. No confit potato leaves the pass until it has been dressed in this, so if you want yours to be the real deal you will need this dressing too.

425g Dijon mustard
Juice of ½ lemon
½ tsp cider vinegar
375ml vegetable oil

Mix the mustard, lemon juice and vinegar in a large bowl, then whisk in the vegetable oil until emulsified. Store in squeezy bottles in the fridge until you’re ready to use.

Buy the book
The Quality Chop House: Modern Recipes and Stories from a London Classic
£30, Hardie Grant
(Head to the restaurant’s website for a signed copy wrapped in their own branded  butcher’s paper)

Read the review

Signature Dishes That Matter by Christine Muhlke et al

Sig dishes

Modern gastronomy is often about looking forward; to the next Instagrammable dish, the next fashionable cuisine, the next tasting menu to tempt the jaded palettes of jet setting foodies. It’s timely then, that Bon Appetit magazine editor at large and food writer Christine Muhlke, along with a panel of six other experts (including London-based Richard Vines, chief food critic at Bloomberg) have curated a collection of 240 restaurant dishes that span six centuries and illustrate how a good idea can, or have the potential to endure.

From the first ever gelato created in 1686 by Procopio Cutò at Le Procope in Paris to Tomos Parry’s whole turbot, first served at his London restaurant Brat in 2018, this is an idiosyncratic collection that will raise an eyebrow or two (Big Mac anyone?) and spark debate, rather than stand as ‘the definitive canon of cuisine’ as claimed in the introduction.

But it is a fascinating read, with Muhlke’s concise, well written and researched narratives (all illustrated with hand painted watercolours by artist and trained chef Adriano Rampazzo) providing descriptions and histories of the dishes that are full of fascinating detail. Did you know for example that Baked Alaska was first served at Delmonico’s in New York in 1867 in honour of the treaty with Russia that signed Alaska over to the US?

The book falls down slightly when it comes to recipes, with rather too many listed as unavailable. Josef Kelle’s 1915 recipe for Black Forest Cake may be ‘a closely guarded secret’ but an alternative if less authentic version would have been better than the rough description provided.

Signature Dishes That Matter is an invaluable resource for anyone who wants to learn more about the history of world cuisine and is perfect for bedtime reading and could also provide inspiration for a retro-themed dinner party.

Cuisine: International 
Suitable for: 
Confident home cooks/professional chefs
Cookbook Review Rating: 
Four stars

Buy this book
Signature Dishes That Matter
Phaidon, £35

Cook from this book
The Crunchy Part of the Lasagne
Stuffed Pig’s Trotters with Morels
Sticky Toffee Pudding

This review was originally published by The Caterer 

Black Axe Mangal by Lee Tiernan

Black Axe

It’s tempting to pigeon-hole Lee Tiernan, chef and proprietor of cult north London restaurant Black Axe Mangal as some sort of ‘rock ‘n’ roll chef’. His pizza oven is emblazoned with the faces of the rock group Kiss, he blasts a soundtrack of heavy metal into Black Axe Mangal’s intimate dining room (a converted kebab shop) and the flavours of dishes like the signature squid ink flatbread with smoked cod’s roe are turned up to 11.

But behind all the raucousness there is a considered, thoughtful and meticulous cook.  On the subject of bread, which he says is the ‘anchor’ of his cuisine, he quotes food writer Richard Olney and calls it a ‘symbol of sustenance’ and explains that his seven-page recipe for flatbread was perfected with the help of Chad Robertson of Tartine bakery in San Francisco.

Another influence on Tiernan’s cooking is Fergus Henderson for whom Tiernan worked for over a decade, including a stint as head chef of St John Bread and Wine. Dishes such as shrimp-encrusted pig’s tails with pickled chicory; braised hare, chocolate and pig’s blood with mash; and oxtail, bone marrow and anchovy wouldn’t look out of place on a St John menu (Tiernan has also included the famous St John rarebit recipe in the book). But Tiernan unquestionably has his own distinctive style. As Henderson notes in his introduction, ‘Lee has borrowed my bone marrow, my cod’s roe, my pig’s blood, but they are not what shape him’.

The autobiographical introduction is full of stories and anecdotes from Tiernan’s colourful past. As a child, he took fussy eating to such extremes (including hiding unwanted meals under a loose floorboard in the family home) that his mother consulted a doctor about his lack of appetite. Black Axe Mangal’s origins as a pop up in ‘a grimy, graffiti-smeared Copenhagen night club’ where Tiernan cooked thousands of kebabs in a ‘ramshackle shed’ makes for entertaining reading.

The liberal seasoning of salty language and peppering of softcore glamour shots (older readers may be reminded of the Rude Food books from the late 70’) may be off-putting to some, but the step by step instructions on the key skills of grilling, smoking and baking that help define Tiernan’s food, along with the story behind his success, provide an insight into one of the UK’s most exciting and original chefs and make Black Axe Mangal an essential purchase.

Cuisine: Modern British
Suitable for: Confident home cooks/professional chefs
Cookbook Review Rating:
Five stars

Buy this book
Black Axe Mangal
Phaidon, £24.95

Cook from this book
Vietnamese Scrambled Eggs With Sesame Bread
Pressed Octopus And Szechuan Vinaigrette
Crispy Fuckin’ Rabbit

This review was originally published by The Caterer