Hugh's "Three Good Things"

Hugh's Three Good Things: - book

Hugh's More 4 tv Programme

I love Hugh's new series "Three Good Things" - as usual - great, simple, recipe ideas.  However, I find the new "scrapbook" idea which is being adopted by several channels - not a good idea.  I really dont want the bother - I just want the recipe.  Anyway, I've given the link just in case you really dont mind the fuss.

Hugh Fearnley-Whittingstall - Foil-baked Trout

Ingredients:

1 lovely trout - cleaned and gutted
Granary Bread - for croutons
bayleaves, thyme, chives, onion - peeled and sliced
Little white wine (lemon juice or water)
Double Cream (small amount)
S & P
Foil
Oven: 220C - 20 mins for a 500g fish or 45 mins for a 2kg. fish

Tear 2 sheets of foil (little longer than the fish), place on top of each other and smear well with butter.
Scatter the herbs on the foil and place the fish on top.
Smear a little more butter on the fish, a few more herbs.
Place a bayleaf and onion slices inside the fish.
Season.

Gently lift the package, scrunching it so you can pour in the wine without it spilling.
Lay the foil parcel on a baking tray and seal the package well - like a Cornish Pasty.

When the fish is almost done,
cut a slice of malted granary bread (slightly stale is best), cut into small cubes and fry for a couple of minutes in hot oil until well browned and crisp.
Drain the croutons on kitchen paper.

Remove the fish from the oven and open the foil,
pour the juices into a small saucepan - checking to see the fish is cooked through* then re-wrap the fish and place back in the oven till the sauce is made.

Bring the sauce juices to the boil and add a tblspn. of double cream
Bring gently to the boil, stirring, and add some chopped chives to the sauce.
Remove the fish and lift the fillets away from the bone, place on your plate and spoon over the sauce, and scatter the croutons. Serve with some plain boiled new potatoes and some wilted spinach.
Delicious!

* slip a knife laterally into the thickest part of the flesh - if it's still translucent and sticking to the bone, re-wrap it and cook for a few more minutes.
Recipe taken from The River Cottage Year

Hugh Fearnley-Whittingstall's Raisin Pie

(click this link to find some more of Hugh's lovely recipes)

"You can give this homely, delicious pie a decadent kick by soaking the raisins in a slug of rum or brandy, draining and adding them to the filling. Serves six to eight."

For the pastry
225g plain flour
A pinch of salt
150g chilled butter, cut into cubes
2 tbsp caster sugar
1 egg yolk

For the filling
4 eggs, slightly beaten
380ml sour cream
200g caster sugar, plus a little extra
Juice of 1 lemon
Finely grated zest of 1 lemon
Finely grated zest of ½ orange
1 tsp vanilla extract
Pinch of salt
200g raisins

Sift the flour and salt into a large bowl and rub in the butter with your fingertips until the mix resembles coarse breadcrumbs. Stir in the sugar. Whisk the egg yolk with three tablespoons of chilled water, sprinkle over the flour and mix in with a knife. Knead very gently into a dough. Wrap in clingfilm and chill for 30 minutes.

Heat the oven to 200C/400F/gas mark 6. On a lightly floured surface, roll out two-thirds of the dough and use it to line a 22cm x 4cm pie dish. Chill for 15 minutes. Keep the remaining dough in clingfilm.

In a large bowl, beat together the eggs. (Set aside a tablespoon's worth for glazing the top of the pie.) Now whisk them with sour cream, sugar, lemon juice and zest, orange zest, vanilla and salt. Stir in the raisins. Roll out the remaining dough into a circle large enough to cover the pie. Pour the filling into the pie, cover with the lid, seal the edges and trim with a sharp knife.

Beat together the reserved egg and a tablespoon of water, and brush this over the top of the pie. Sprinkle with sugar and bake for 20 minutes. Reduce the heat to 180C/350F/gas mark 4 and bake for a further 10-15 minutes – the middle will still wobble a bit as the custardy filling thickens up as it cools. Serve just warm or cold.

Hugh Fearnley Whittingstall - June 2009 TV Series

Celebrating Summer in Hugh's new series of River Cottage, which started yesterday on Channel 4 is as delightful as his past series. He has a lovely presentational style, and we get a super view of the countryside to boot! He also shows us about his 'landshare scheme' and other country matters (which us Townies know very little about). ( I might mention that he may go slightly over the top with his puns - - - - but we dont mind at all!)

His Wholemeal Honey & Carrot Cake is a recipe I shall definitely be trying out.

This ice cream recipe sounds lovely too (from The Guardian) ................... Mint and mascarpone ice-cream

Try some more recipes from Hugh's River Cottage website.

Hugh Fearnley-Whittingstall - Recipes

After my horrible Chocolate Mug Cake experience (previous post)! - have a browse of Hugh's lovely recipes from The Guardian.
Lemon Posset,
River Cottage Shortbread,
Cousinette - a sorrel and creme fraiche soup and a
Potato Sala(d) with creme fraiche are in this collection of easy and very tasty Spring recipes.