Marco Pierre White has created some great recipes with Knorr
With the world and his wife turning their eyes on our country for the Olympics, there's no better time to celebrate the food that makes our country great.
Critically acclaimed TV chef Marco Pierre White has teamed up with food brand Knorr to create some recipes that champion the United Kingdom's brilliant cuisine. Check out how to make a smoked haddock pie, a crab salad, and a lamb stew below.
Marco Pierre White’s Simple Fish Pie with Peas
Marco says: This is a classic fish pie without the complications of making a fish sauce. I don’t think a fish pie is a fish pie without smoked haddock. Nice, big, flaky chunks of it.
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
For the fish pie:
- 750g floury potatoes
- 200g white fish (cod, haddock or pollock)
- 200g salmon fillet
- 140g smoked haddock (I prefer it un-dyed)
- 70g prawns
- 1 Knorr Fish Stock Cube
- 225ml double cream
- 1 small leek, sliced
- 2 hard boiled eggs
- 40g cheddar cheese, grated
- 3 egg yolks
- 125ml milk
For the peas:
- 320g peas
- 25g butter
- 1 Knorr Vegetable Stock Cube
- A few sprigs of fresh herbs (tarragon, chives, mint), half chopped
- 200ml water
Marco’s Top Tip
l use raw king prawns as a special treat. Leave them whole if you want.
Method
- Pre-heat oven to 220°C, Gas Mark 7.
- Cook the potatoes in boiling water until soft, then mash or pass through a sieve or potato ricer.
- Check the fish for bones, cut it into chunks and place in the bottom of a large ovenproof dish with the prawns.
- Pour the cream into a pan, crumble in the Knorr Fish Stock Cube and bring to the boil, whisking to dissolve the cube. Pour over the fish.
- At the same time, blanch the leek in boiling water for 1 minute, just to soften it a bit. Drain and immediately add to the fish. Sprinkle with the chopped eggs and cheese.
- Bring the milk to the boil and add to the potatoes. Stir in, then add the egg yolks and stir to combine. Don’t season your potatoes, as we already have seasoning in the cream.
- Fork over the top of the dish and place in a pre-heated oven for 20 minutes, depending on your oven, and let it rest (it will continue cooking). Glaze over with a bit of melted butter.
- For the peas, add butter and water to the pan. Once it emulsifies, crumble in the Knorr Vegetable Stock Cube and heat gently. Once the butter is melted and the stock cube dissolved, add the peas and cook for 5-6 minutes
Marco Pierre White’s Fresh Crab and Pea Salad
Marco says: One of my favourite dishes in the summer is fresh crab with fresh peas. Preparation is what this dish is all about. Preparing your crab without any bits of shell, cooking your peas perfectly and presenting it beautifully.
Serve: 6, as a light lunch
Preparation time: 20 minutes
Cooking time: 3-4 minutes
Ingredients
- 1 x 1kg crab or 2 x 500g crabs, cooked
- 2tbsp and 1tsp olive oil
- 2tsp Knorr Vegetable Touch of Taste
- Squeeze of lemon juice
- 200g fresh peas, podded
- Dash of white wine vinegar
- Few drops of Tabasco sauce
- Fresh basil, chives and parsley to garnish
Marco’s Top Tip
You might wonder why I go to the trouble of picking the meat out of a cooked crab, rather than buying ready-picked crab meat. To start with, it’s much better value this way. It also tastes fresher and better. And, to be honest, I enjoy the process; there’s something rather satisfying about it.
Method
- First extract the meat from the crab, a process called ‘picking’. Take the cooked crab and lay it upside down in front of you. Pull off the legs and set them aside, then twist off the two large claws.
- Take the main body of the crab, push it up out of the shell and set it aside. Left inside the shell, you’ll find the brown crab meat. Using a spoon, scrape out the brown crab meat, discard the skin covering it and sieve it to drain it.
- For many people, the best part of a crab is the white meat found in the claws. There’s a knack to getting that delicious white flesh out from a crab without bits of shell in it. Using the handle of a spoon, scrape out as much white meat as you can from one of the two large claws.
- Next, place a cloth around the claw, hit it firmly, so as to crack the shell, rather than smashing it. Pick off the cracked shell, then pick the white meat off the blade.
- Repeat the process with the other crab claw. Reserve the little pincer tips of the claws for garnish.
- For this recipe, I’m using the best bits of the crab: the brown and white crab meat. The rest of the crab, including the legs, can be used for stock for a seafood soup or a shellfish sauce. If you don’t want to make stock today, then simply freeze them until you’re ready.
- Now season the white crab meat with a teaspoon of olive oil, a squeeze of lemon juice and a teaspoon of Knorr Vegetable Touch of Taste. I like to use Knorr Touch of Taste for seasoning, as it seasons the crab meat evenly.
- Season the drained brown crab meat with a few drops of Tabasco sauce and 1tsp of Knorr Vegetable Touch of Taste, mixing it together to form a soft paste.
- Cook the peas in boiling water for a few minutes until just tender. Drain and dress the cooked peas with 2tbsp olive oil and a dash of white wine vinegar.
- Place the peas in a serving dish. Spread over the brown crab meat and top with the white crab meat. Garnish the salad with the fresh basil, chives and parsley and the reserved pincer tips. There you have it – fresh crab with fresh peas. A delicious summer dish. Serve with crusty bread.
Take a look at page 2 for the delicious and easy lamb stew.