James Martin’s tasty recipes that guarantee success in the kitchen

JAMES Martin goes local to cook up some tasty triumphs with a couple of recipes guaranteed to bring you success in the kitchen.

Get your teeth into the mighty Aberdeen Angus steak with Whisky Sauce or go for the exotic seafood option of Tikka Mackerel Buns.

Aberdeen Angus sirloin steak with whisky sauce

Serves 2

3

Prep time: 5 minutes

Cooking time: 20 minutes

Cals: 749/ Sat fat: 28g

YOU NEED:

• 1tbsp olive oil, plus extra for frying
• 400g Aberdeen Angus sirloin steak, at room temperature
• 25g salted butter
• 4 shallots, halved through the root
• Small bunch asparagus, halved
• 100g chestnut mushrooms, quartered
• 2 garlic cloves, crushed
• 50ml whisky
• 100ml double cream
• Few tarragon sprigs, leaves picked

METHOD:

1. Place a griddle pan over a medium heat until hot. Rub the oil over each side of the steak and season well with salt and pepper. Lay the steak on the griddle pan – it should sizzle when you put it in – and cook for 2 minutes. Turn the steak around 90 degrees and cook for a further 2–3 minutes, then flip it over again and cook for another 2 minutes.
2. Meanwhile, in a large, non-stick frying pan, melt the butter over a medium to high heat and add a drizzle of olive oil. Cook the shallots, cut-side down, until charred.
3. Add the asparagus and continueto cook over a high-ish heat for a few more minutes, then add the mushrooms to the pan. Stir everything around and continue to cook until all the vegetables are golden and charred. Stir in the garlic and cook for about 1 minute, then pour in the whisky. Flambé to burn off the alcohol, then pour in the cream and add the tarragon. Season well and simmer for a couple of minutes until the sauce cooks and thickens slightly.
4. Lift the steak on to a board and let it rest for 5 minutes, then slice into pieces. To serve, spoon the vegetables and sauce on to a platter and top with the sliced steak.

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Tikka mackerel buns

Serves 6

3

Prep time: 15 minutes

Cooking time: 10 minutes

Cals: 483/Sat fat: 9g

YOU NEED:

• 2tsp ground coriander
• 2tsp ground cumin
• 2tsp garlic powder
• 1tsp smoked paprika
• 1tbsp garam masala
• 1tsp ground ginger
• 1tsp dried mint
• 1tsp chilli powder
• 250ml full-fat Greek yoghurt
• Small bunch mint, leaves picked and chopped
• Small bunch coriander, chopped
• 6 fresh curry leaves
• 6 mackerel fillets, pin-boned
• 6 brioche buns, halved
• 1 bag salad leaves

For the salad:

• 2 pickled
• onions, sliced
• 1/2 fennel, thinly sliced
• 1/2 green apple, julienned
• Juice 1 lime
• Olive oil

METHOD:

1. Light your BBQ. When the coals are silvery in colour, it will be ready to cook on. Alternatively, you can use a griddle pan on the hob.
2. Put the ground coriander, cumin, garlic powder, paprika, garam masala, ginger, mint, chilli powder and Greek yoghurt in a large bowl. Mix everything together then season and add half the fresh mint, all the coriander and the curry leaves and stir to combine.
3. Spread a third of the mixture on a large sheet of foil. Lay the mackerel fillets on top and spread the remainder of the mixture over the top. Place another piece of foil over and seal the edges to make a parcel, then lift on to the BBQ to cook for 10 minutes. Alternatively, cook the mackerel fillets in a griddle pan for 2 minutes each side.
4. Meanwhile, mix the pickled onions, fennel, apple and remaining mint in a bowl and pour over the lime juice to make the salad. Add a splash of olive oil, season, and mix together.
5. To serve, fill the buns with the salad leaves, top with a mackerel fillet and spoon over the fennel and apple salad.

Drink me

3

• Recipes from (£25, Quadrille), out now.