1 large aubergine, sliced into half-moons
Skate wing with caper sauce and samphire
2 peppers, deseeded and sliced into large pieces
“Hugely popular, skate wings are readily available and simple to cook.The sauce makes the dish extra special. Buy samphire from the fish counter in the supermarket or farm shop,” says Berry.
1 large onion, sliced
3tbsp sunflower oil
Ingredients:
3 dried lime leaves
(Serves 4)
1 large stick of lemongrass, bashed
4 x 400g skate wings, edges trimmed with scissors
3 large chicken breast fillets, each sliced in half
100g butter, softened, plus a knob
2tbsp sweet chilli sauce
Juice of ½ lemon
150g baby spinach leaves
4tbsp capers
Small bunch of Thai basil, chopped
4tbsp finely chopped parsley
For the fragrant sauce:
400g fresh samphire
1 x 400ml can coconut milk
Method:
2tbsp Thai red curry paste
1. Preheat the oven to 200°C/180°C Fan/Gas 6.
2 garlic cloves, crushed
2. Lie the skate wings on a board and use half the butter to spread over both sides of the skate wings. Season well with salt and ground black pepper. 3. Heat a large frying pan over a high heat.When hot, brown the wings in batches for 2 minutes on each side until golden. 4. Place the browned wings in a large roasting tin and transfer to the preheated oven. Roast for about 15 minutes until cooked through (the translucent flesh will become opaque when it is done).To test for doneness, try to pull the flesh away carefully from the bones with a sharp knife – if it comes away easily, it is done. Place on a large platter and cover with foil. Leave to rest in a warm place. 4.Add the remaining butter to the frying pan and heat until nutty brown in colour.Add the lemon juice, capers and parsley and remove from the heat. 5. Meanwhile, cook the samphire in a large frying pan with a knob of butter and a splash of water over a high heat. Fry for a few minutes to heat through. 6. Divide the samphire between the plates and top each one with a skate wing. Pour over the caper butter sauce to serve.
2tsp freshly grated ginger
Juice of 1 lime
2tsp fish sauce
2tbsp sweet chilli sauce
Method:
1. Preheat the oven to 220°C/200°C Fan/Gas 7.
2.To make the sauce, mix all the ingredients together in a bowl. 3. Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with 2 tablespoons of the oil and toss everything together. Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the preheated oven for 15 minutes. 4.Toss the chicken in the remaining oil and the sweet chilli sauce, and season well. Place a large frying pan over a high heat until very hot.Add the chicken and brown very quickly until sealed and golden, stirring constantly. 5. Remove the roasting tin from the oven and pour over the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes, or until cooked through. 6.Transfer the chicken onto a plate. Stir the spinach and Thai basil into the sauce and vegetables in the tin and gently warm over the hob until the spinach has wilted.
Best made and served. Not suitable for freezing.
7. Serve the chicken traybake with rice. Best made and served. Not suitable for freezing.
84 | mccarthyholden.co.uk
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