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Recipes
All these recipes are tried and tested during our various working parties throughout the year. Obviously increase the amount of chilli in the curry dishes during the winter months - enjoy! Vicky's Winter Warmer Keeper's Bombay Potato Chicken Tikka Masala Eel Trapper's Tea Rib Marinade Chicken Wings Vietnamese Chicken Curry Hot Tomato Salsa Simon's Chicken & Lime Spearfishing Recipes Scallops & Spaghetti Thai Style Bass & Green Curry Sauce Bass & Chorizo & Salsa Bass & Fresh Pineapple Salsa Bass with Roasted Tomatoes Bass with Green Banana Curry Bass with Onions & Tomatoes Fish'n Batter Steamed Fish
Vicky's Winter Warmer Vegetable Soup 2 tablespoons vegetable oil 1 litre vegetable stock 1 400g can tomatoes 1 onion chopped 1 garlic clove crushed 1 leek sliced 2 medium carrots diced 1 small swede diced 2 medium parsnips diced 3 medium potatoes diced Or any variety of vegetable to your taste. 1 Bayleaf Pinch mixed herbs Salt & Pepper
Using a pressure cooker, fry onion, leek and garlic in vegetable oil until soft. Wash vegetables and add to pan, stir well. Add vegetable stock and tomatoes, including juice, stir well. Ensure pan is not over ¾ full of mixture! You can always add more liquid at end of cooking if desired. Add herbs and season. On high heat bring to boil and fix pressure cooker lid in place. When steam is escaping from hole-add weights and bring to pressure. Pressurise for 6 minutes. Then cool pan in cold water. Remove lid and stir, remove bay leaf. Either liquidise soup or leave chunky! Reheat when needed. NB. If you do not use a pressure cooker then stew vegetables in a large saucepan until cooked Serve with a good helping of Encona Original Hot Pepper Sauce. Back to Top
Keeper's Bombay Potato 10 medium sized potatoes, chopped 2 tins of chopped tomatoes 1 large onion large handful of spinach large chunk of ghee and 1/3 pt vegetable oil large tspn cumin large tspn coriander large tspn turmeric large tspn garamasala 2 large red chillies 4 gloves of garlic tspn mustard seed
Simply add together all the ingredients and pour over the raw potatoes which have already been placed in a baking tray. Cook slowly on gas mk 4 for 11/2 - 2 hrs, stirring occasionally, until the potato is very soft. Please note: It is important to cook this dish the day before eating to let the flavours develop. Delicious served cold with naan bread - or can be reheated Back to Top
Chicken Tikka Masala 4 chicken breasts, skinned & boned 4 garlic cloves 2.5 cm fresh ginger 400g can chopped tomatoes 1 can coconut milk 1/2 tbsp sugar 1 onion 2 tbsp vegetable oil 2 tbsp masala curry paste (Patak's Original is excellent) 100 ml water a good bunch of chopped fresh coriander
Cut the chicken breasts into 2.5cm cubes. Peel & roughly chop the garlic & ginger. Put tomatoes, sugar, coriander stalks, garlic, ginger & coconut into a blender or food processor & process until the mixture is smooth, Set aside. Peel & chop the onion. Heat the oil in a heavy-based pan (or wok), add the onion & fry over a medium heat for 3-4 minutes, stirring. Stir in the masala curry paste & fry for a further 1 minute over a medium heat, stirring. Add the tomato mixture & chicken to the pan & mix together. Cook over a gentle heat to reduce the sauce for 20 to 25 minutes. To get the best flavour, it is best to cook this dish the night before. Stir in the chopped coriander when you are ready to serve. for extra heat add whole green chilli's Back to Top
Eel Trapper's Tea one large eel 1 ½ lb. 4 large potatoes corn flour fresh parsley milk cheddar cheese
First, remove the head & guts, chop into inch chunks, cover in water with a little salt and bring to the boil, simmer until the flesh is soft, drain and set to one side. Boil & mash the potatoes & make your parsley sauce. To serve, place the potatoes on a plate, put sections of eel on top of the potatoes, then pour a small amount of parsley sauce over. Wash down with a glass of nice oaky Chardonnay. I can assure you of a most pleasant meal. Back to Top
Rib Marinade 1 cup soy sauce 1 cup brown sugar 1/2 cup white vinegar 1 tablespoon fresh grated ginger 2 cloves garlic, minced 1 teaspoon red pepper flakes
Dissolve sugar in soy sauce, water and vinegar. Add remaining ingredients and mix well. Use as a marinade for up to 8 hours. Back to Top
Chicken Wings 16 Wings (skinned) can be thighs, legs etc. Small carton plain yoghurt Tablespoon oil 1 medium shredded onion (use a grater) 4 garlic cloves 1 tablespoon crushed cumin seed 2 green chillies, chopped (add extra for more fun!) good bunch of chopped coriander 1 teaspoon turmeric
Mix ingredients in a bowl and add chicken. Leave to marinate over night. Roast until slightly charred. Serve with green salad and chapattis or naan Back to Top
Vietnamese Chicken Curry A very fragrant dish and goes well with plain or egg fried rice. Ingredients 4 chicken breasts 2 tbsp groundnut oil 2 onions, cut into eighths 14-fl oz tin coconut milk 4 fresh tomatoes, cut into quarters For the Marinade 2 stalks fresh lemon grass 4 whole garlic cloves 2 green chillies seeded and chopped 2 tsp sugar 1 tbsp Madras curry paste (Patak's Original is excellent) 1 tsp freshly ground black pepper 3 tbsp Thai fish sauce 1 tbsp water large handful coriander (stalks and all) 4-5 curry leaves
Cut the chicken into about 2 inch chunks. In a food processor, combine the lemon grass, garlic, chimes, sugar, curry paste, fish sauce and water and blend to a paste. Mix this with the chicken pieces, and stir until all the pieces are thoroughly coated. Leave the chicken to marinate for about 1 hour at room temperature. Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, turn the heat to moderate, add the chicken and stir-fry for 5 minutes or until the chicken begins to brown. Add the onions and stir-fry for 3 minutes. Add the stock and coconut milk, Bring the mixture to a simmer, reduce the heat and simmer uncovered for 20 minutes. Then add the tomatoes, stir well and continue to cook for another 5 minutes. Garnish with coriander and serve. Great for dunking your naan! Back to Top
Hot Tomato Salsa Ingredients 1 red onion 1 avocado 5 medium tomatoes a good bunch of coriander juice from 1 lime table spoon olive oil green chilli to taste Finely chop ingredients and add to lime & olive oil. Chill for at least two hours. Back to Top
Simon's Chicken & Lime A Simon Cain (river doctor) recipe 4 Chicken breasts sliced in half an then into bun sized pieces 2-3 limes 1/2 can coconut milk 2 teaspoons Thai green curry sauce 4 thinly slices onions sliced soft round bread rolls Add the chicken pieces to the lime juice and marinade over night. An hour before cooking stir in the coconut milk & the curry sauce. Cook onions until soft but brown BBQ the chicken and when cooked serve with a portion of onion, in a roll.... absolutely delicious Back to Top

Spearfishing Recipes

Scallops & Spaghetti - Thai Style

Scallops
Fresh Basil
Fresh Coriander
Few Curry leaves
Ginger
Red Chilli(s)
Garlic
Fish Sauce
Fresh Spaghetti

I will leave the amount of each ingredient to you personal liking -

Prepare all ingredients - easiest way to prepare ginger is to grate the complete root, including the skin and all. Then grab a handful and squeeze the juice into a container.

Cook the spaghetti and drain.

In a wok stir fry the garlic, chilli for a few seconds. Then add the ginger, fish sauce and curry leaves. Stir fry again for a minute.

Add the scallops and fry until almost cooked, then add the spaghetti and combine.

At the very last second add good handful of basil and another of coriander, quickly stir and serve. A fantastic starter.

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Bass & Green Curry Sauce

Bass - filleted and skinned
1 Onion
Baby Sweet Corn
Red Pepper
1-2 tablespoons Thai green curry paste
green chillis if you like it HOT
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons sugar
1 tin coconut milk
a good handful of fresh basil leaves

Cut the fish into good sized chunks.
Coarsely chop the onion
Split sweet corn in half lengthways.
Core the pepper and cut into 1in pieces
Fry onion until soft
Add curry paste, fish sauce, lime juice, sugar and coconut milk -cook for 5 mins.
Add sweet corn & red peppers and cook for 3-4 minutes
Add the bass and simmer until cooked
As you serve this amazing dish, stir in shredded basil leaves..

This should be served with plain boiled rice....

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13lb Bass 2005

Bass & Chorizo & Salsa

2 x fillet portions (can be any fish)
New potatoes
Sliced chorizo
Tomatoes
Lemon
Basil
Olive oil
Seasoning

First boil the potatoes until cooked.

To make the salsa, deseed and chop the tomatoes into ½ inch chunks and mix with chopped basil, lemon juice and lashings of olive oil. Let to stand for at least 30 mins.

Slice the potatoes in two and fry until golden and crunchy in the olive oil, adding the chorizo sausage after approx. 5 mins.

Fry the fish on a griddle

To serve:-
Arrange the potatoes and chorizo in the centre of the plate and place the fish fillet on the top. Then generously pour the salsa over the fish and serve.

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Bass & Fresh Pineapple Salsa

2 x fillet portions
Olive oil
Fresh pineapple
Red Onion
2 x red chilli
Coriander

First fry the chopped onion and chilli until just soft, cool and mix with coriander, olive oil & chopped pineapple.

Fry the fish on a griddle

To serve:-
Arrange the salsa in the centre of the plate; place the fish fillet on the top, skin side up and serve with a garnish of coriander

Bass with Roasted Tomatoes

2 x fillet portions
4 ripe red BIG tomatoes, cored
Olive oil
6 garlic cloves, unpeeled but crushed a little
Basil

Preheat oven to 170°C.

Mix tomatoes in an oven tray with salt & pepper, oil and garlic. Cook in oven until they begin to collapse. Then add the fish & basil to the tomato oil in the same tray and cook in oven for 5-8 mins.

To serve:-
Place fish and two tomatoes on each plate and pour over any remaining oil

Bass with Green Banana Curry

2 x fillet portions
Vegetable oil
½ Red onion, chopped
1 garlic clove, crushed
1 tbsp freshly grated ginger
1 tspn ground turmeric
1 tbsp Thai green curry paste
1 cup coconut milk
a good splash of fish sauce
½ tspn soft brown sugar
3 limes
2 firm bananas, sliced on diagonal
chopped coriander

Heat oil in a pan and gently cook onion, garlic and ginger. Add turmeric and curry paste. Mix well and briefly cook to toast.

Then add ½ cup coconut milk, fish sauce, sugar, juice of 2 limes and bananas. Mix well, turn heat down and cook for about 6-7 mins until thick and fragrant, adding remaining coconut cream as you do so. Remove from heat, taste for seasoning, and stir in coriander.

When curry is almost ready, cook the fish skin side down first.

Then spoon banana curry on to individual plates, place fish alongside and serve with a lime wedge on the side and a garnish of coriander.

Bass with Onions & Tomato

2 x fillet portions
Olive oil
2 Onions thinly sliced
2 Tins tomato drained and chopped
Chilli sauce
Fish sauce
Lime juice
4 Cloves garlic
Good bunch coriander
Mange tout

Slowly cook the onions until nice and brown

Add all the ingredients and cook for 5 mins

Add the fish to the top of the sauce and cover until cooked (basting the fish with the sauce)

Quickly stir fry the mange tout

Place the mange tout on a plate then place the fish and spoon over the sauce

Fish'n Batter

Four servings of fish (skinned) Bass is amazing cooked this way.

100 grams plain flour
Pinch of baking powder
Salt & pepper
Beer or Cider (approx 150 mm)

Sieve the flour into a bowl, stir in the beer mixing slowly, until you have a good thick coating paste.
Then put in the fridge for 20 mins or so.

You can deep fat fry or shallow fry, both work equally well.

When the oil is hot enough, dip and completely cover the fish in the batter and fry.

When the batter is golden brown the fish will be cooked, drain and serve.

This is perfect served over a bed of baby lettuce or you could just serve it with chips & mushy peas – hmmmmmmm

Steamed Fish

One serving of fish (skinned)

1/4 sliced leek (julienne style)
1 spring onion sliced
Small piece of fresh ginger
Soya sauce

Slice the leek and onion and place in the centre of some baking paper or a baking bag, grate the ginger over the vegetables. Place the fish on top and seal. Steam until cooked - serve over a bed of plain boiled rice.