Haddock, Polenta and Salsa

Ingredients

• 2 Haddock Fillets
• Zest and Juice of 2 Limes
• Coriander Leaves
• 2 Green Chillies
• 1/2 tsp All Spice
• 1 tsp Worcestershire Sauce
• 3 Garlic Cloves
• 3 tbsp Olive Oil
• 2 Tomatoes
• 4 Spring Onions
• Basil Leaves
• Plain Flour
• Egg
• 400ml Coconut Milk
• 200ml Water
• 200g Polenta

Method

• For Marinade, blend, Zest and Juice of 2 Limes, Coriander Leaves, Chillies, All Spice, Worcestershire Sauce, Garlic and Olive Oil in blender
• Cover Haddock Fillets in Marinade and chill (20 mins)
• For Polenta, bring Coconut Milk and Water to boil
• Pour in Polenta and stir (add more water if mixture is too think)
• Continue to cook for 3 mins, then cover and allow to cool
• Scrap Marinade off Fish and reserve for Salsa
• Cover Fish in Flour, then Egg, then Flour again
• Fry Fish in Oil and Butter (10 mins)
• For Salsa, chop Tomatoes and Spring Onion, then add to Marinade then fry (5 mins)
• Remove Fish and allow to rest
• Meanwhile, tip Polenta out and slice
• Fry Polenta Slices (5 mins)
• Serve Fish with Polenta, Salsa and torn Basil Leaves over the top

Spiced Polenta with Tomato Sauce

Ingredients

Tomato Sauce:

• Extra Virgin Olive Oil
• 3 Garlic Cloves
• 1 Glass of Red Wine
• 1 Can of Plum Tomatoes

Polenta:

• 800ml Water
• 150g Polenta
• Extra Virgin Olive Oil
• 1 Garlic Clove
• 1 Chilli
• 1 Sprig Rosemary

Method

1. For sauce, on a low heat fry finely chopped Garlic in Olive Oil (5 mins)
2. Turn up heat and add wine, reduce by half (5 mins)
3. Add Tomatoes, reduce heat and simmer until thick (up to 1 hour)
4. For Polenta, bring water to boil
5. Stir in Polenta and simmer (10 mins)
6. Meanwhile fry finely chopped Garlic ,Chilli and Rosemary in Olive Oil (5 mins)
7. Pour Polenta into Garlic, Chilli and Rosemary
8. Season well then tip out into shallow rectangular dish and allow to cool completely
9. Slice Polenta into strips and fry in oil until crispy on outside
10. Serve with Tomato Sauce

Mushrooms and Polenta

Ingredients

• Mushrooms
• Thyme
• Garlic
• Red Wine
• Vegetable Stock
• Rocket Leaves

Polenta:

• Milk
• Onion
• Bay Leaf
• Thyme
• Peppercorns
• Garlic
• Polenta
• Rosemary
• Butter
• Parmesan

Method

1. Bring milk to boil with Onion, Bay Leaf, Thyme, Peppercorns and Garlic
2. Set aside to infuse (20 mins)
3. On high heat fry Mushroom and Thyme (10 mins)
4. Add Garlic (5 mins)
5. Add Wine and Stock and simmer, until reduced by half
6. Sieve Milk and bring to simmer
7. Add Polenta and stir
8. Add Finely chopped Rosemary, Butter and Parmesan
9. Serve with Rocket Leaves