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Sunset Suppers

Inspired by Sunset Cinema - the Pop-Up Picture Company and renowned celebrity chef Rick Stein's new summer series, combining classic films with gourmet dining and stunning locations - here are three delicious supper ideas with plenty of showstopping flavour. 

From classic seasonal dishes to dessert with a twist, these recipes from the British chef's recent cookbook 'Rick Stein’s Long Weekends' are perfect for al fresco dining throughout the summer... 


Green Rice with Garlic, Parsley, Clams & Prawns

Serves 4-5

I N G R E D I E N T S

60ml olive oil
60 grams shallots, finely chopped
12 cloves garlic, finely chopped
1 litre Fish stock (recipe below)
100 grams flat-leaf parsley, leaves finely chopped
1½ teaspoons salt
400 grams short-grain paella rice, such as Calasparra
30 raw clams, preferably palourdes (vongole), scrubbed
200 grams small raw peeled prawns
Alioli, to serve (recipe below)

Fish Stock: (Makes about 1.2 litres)
1kg fish bones, such as lemon sole, brill and plaice
1 onion, chopped
1 fennel bulb, chopped
100 grams celery, sliced
100 grams carrot, chopped
25 grams button mushrooms, sliced
1 sprig thyme
2.5 litres water

Alioli: (Makes about 175ml)
4 cloves garlic, peeled
½ teaspoon fine table salt
1 medium egg yolk
175ml extra-virgin olive oil

M E T H O D

Heat the olive oil in a 28–30cm cazuela or shallow flameproof casserole over medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40 to 60 seconds, then stir in the fish stock, parsley and salt and bring to the boil.

Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes. Serve with alioli.

For the fish stock, put all the ingredients in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze.

For the alioli, crush the garlic cloves on a board under the blade of a large knife. Add the salt and work with the side of the blade to form a smooth, salty paste.

Scrape into a liquidizer or food processor and add the egg yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. This will keep in the fridge for at least a week.



Lemon Sole with Pointed Cabbage & Lemon Butter Sauce

Serves 4

I N G R E D I E N T S

1 hispi (pointed cabbage)
150g unsalted butter, cubed
3 tsp salt
1/2 tsp sugar
1 lemon
5 rasps grated nutmeg
2 lemon soles, weighing about 300g, filleted and skinned (ask the fishmonger)
150ml milk
10 turns black peppermill
Small handful parsley, 4 sprigs set aside, the rest roughly chopped

M E T H O D 

Remove the outer leaves of the cabbage. Cut it in half, remove the solid stalk and thinly slice the cabbage. 

Melt 50g of the butter in a saucepan over medium heat, add 2 teaspoons of the salt, the sugar, the juice of half the lemon, the nutmeg and the sliced cabbage. Put  lid on the pan and cook for 5 to 10 minutes, stirring frequently at the beginning to ensure the cabbage doesn't catch. 

Put the fillets side by side in a frying pan and add the milk, the pepper and 1 teaspoon of salt. Bring to the boil, turn the heat down low and cover. Poach for about 3 minutes. Remove the fillets from the pan and keep warm. 

Pass the poaching liquor in the frying pan through a fine sieve and return to the pan. Bring to the boil and reduce the volume by half. Add the remaining cubes of butter (100g) and the juice of a quarter of the lemon and whisk until the butter has melted and the sauce has reduced down so that it is thick enough to coat the back of a spoon. Stir in the chopping parsley. 

Put the cabbage on 4 warmed plates, place the fillets on top and pour the sauce over. Serve each plate with a sprig of parsley. 



Smashed Liquorice Meringues with Berries & Chocolate Cream 

Serves 6-8

I N G R E D I E N T S

4 egg whites
Pinch salt
200g caster sugar
1-2 1/2 tsp liquorice powder (see introduction)
1/2 tsp black food colouring (optional)
500ml double cream
225g chocolate (70 per cent cocoa solids), 200g chopped, 25g for shavings
150g fresh raspberries
100g fresh redcurrants

M E T H O D 

Heat the oven to 100°C/gas ¼. Line a baking sheet with baking parchment.

Place the egg whites and salt in a large metal bowl and, using an electric whisk, begin whisking on medium speed. When you reach soft floppy peak stage, add a third of the sugar and the liquorice powder. Keep whisking, and when incorporated add another third, then the final third, and bring together to a fairly stiff glossy mixture. If using food colouring, stir through to give a marble effect.

Dollop the mixture into piles on the lined baking sheet. Bake for about 1½ to 2 hours or until dry and crisp. Remove and cool. Store in an airtight tin if not using immediately.

Make a ganache. Scald 200ml of the double cream in a pan (bring just to the boil then take immediately off the heat) and pour it over the chopped chocolate in a bowl. Stir until the cream has melted. Allow to cool to room temperature; do not refrigerate.

When you are ready to serve, use a balloon whisk or electric beater to incorporate the remaining cream into the ganache. It tends to stiffen when left to stand, so make last minute for a light mousse-like texture.

To serve, dollop the chocolate cream along the centre of a large oval platter. Break up the meringues and scatter them over the top, along with the raspberries and redcurrants. Finish with chocolate shavings.


Recipes from 'Rick Stein’s Long Weekends' by Rick Stein, photography by James Murphy. 

Tags: food
Posted on 21st June 2017 by Hush

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