Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 40

FOR LUNCH FOR 6:

500g raw cod’s roe

1 ear of fresh sweetcorn or a small tin of sweetcorn

1 tablespoon olive oil

1 medium red onion, peeled and finely chopped

12 pods of fresh peas, shelled or a handful of frozen peas, defrosted

3 garlic cloves, peeled and crushed

1 red pepper, deseeded and chopped

1 yellow pepper, deseeded and chopped

2 big ripe tomatoes, diced

1 fresh red chilli, halved, deseeded and membranes removed

2 tablespoons Worcestershire sauce

1 big ripe avocado or 2 small ones

4 sprigs coriander, finely chopped

Juice of a freshly-squeezed lemon

1 jar Sicilian pepperoncino

1 pot plain cow’s, sheep’s, goat’s or soy yogurt

12 caribe chilli tortillas (see recipe on page 252)

Wrap your lump of cod’s roe tightly in foil, covering it a few times to ensure that the parcel is watertight. Put the ball of foil into a large saucepan of boiling water, cover with a lid and boil for 20 minutes. Remove the parcel and unwrap the foil, being careful not to burn your fingers. Slice the cooked roe.

Remove the outer leaves from the fresh sweetcorn if that’s what you’re using. Put the leaves in a paper bag and stick them in the fridge for Tomorrow’s Tamales (see page 42). With a small sharp knife, cut off the corn kernels, cutting as close to the woody inside stem as possible to avoid wasting the corn. If you don’t have fresh ears of corn, open the tin of sweetcorn and drain.

Heat the oil in a cast iron char-grilling pan, or a medium frying pan, over a medium heat. When it’s warm, throw in the corn, onion and peas, and cook for a couple of minutes. Then add the cod’s roe slices, garlic, peppers, tomatoes, half the fresh chilli and the Worcestershire sauce. Turn the heat down to low and cook for about 5 more minutes, turning the fish roe and vegetables now and then so that they char, caramelize and cook, but don’t burn.

Meanwhile, prepare the avocado. With a sharp knife, cut through the skin right down to the stone and slice along the length of the fruit around the whole circumference. Twist the two halves in opposite directions so the avocado opens into two halves. Remove the stone and slice the flesh with the back of your knife through to the skin, but don’t cut the skin. Do this again the opposite way to make cubes, which you can easily remove from the skin with your fingers. Put the diced avocado flesh into a bowl and squash it with a fork. Add the remaining half of the chilli, the coriander and the lemon juice, and squash together some more.

Put the guacamole on the table, along with the jar of pepperoncino and the pot of yogurt. If you’re feeling fancy, you could spoon them into nice bowls instead. Tip the cod’s roe and vegetable mixture into a nice big bowl and put that out, too, plus the warm tortillas. Make sure there are lots of spoons so everyone can help themselves. Let everyone put whatever fillings they want onto their tortilla and roll them themselves for messy, spicy finger food.

PS If you’ve freshly made your tortillas, then they’ll be nice and warm and ready to roll. If your tortillas have been sitting in the fridge, put them onto a plate over a saucepan of boiling water, cover with a tea towel and heat for 10 minutes.