SKILLETISRAELI COUSCOUS PAELLASERVES 4–660 g (2 oz) Spanish dried chorizo, peeled and diced 2 tablespoons olive oil450 g (1 lb) mixed de-shelled seafood, such as prawns (shrimps), calamari rings and baby scallops, patted drysea salt and freshly ground black pepper1 onion, finely chopped300 g (10½ oz) Israeli (pearl) couscous125 ml (4 fl oz/½ cup) dry white wine1 litre (34 fl oz/4 cups) chicken stock1 large pinch of saffron threads 2 large tomatoes, peeled and chopped1 handful of flat-leaf parsley, roughly choppedFry the chorizo in a large, dry skillet over medium heat for 5 minutes until crisp. Transfer to a plate lined with kitchen paper. Add 1 tablespoon oil to the pan, season the shellfish and fry for 1 minute per side until opaque; transfer to a plate. Add the remaining oil and cook the onion for 5 minutes until slightly softened. Add the couscous, stir to coat, then add the wine and simmer until almost fully absorbed. Add the stock, saffron and tomatoes and simmer, covered, for 10 minutes. Uncover, fold in the chorizo and cook for 10 minutes. Fold in the cooked seafood and juices, and top with parsley.50 | FISH & SEAFOODEASY FISH PIESERVES 63 tablespoons olive oil300 g (10½ oz) mushrooms, sliced200 g (7 oz) crème fraîche2 tablespoons finely chopped dill1 teaspoon grated lemon zest50 g (2 oz) panko breadcrumbs50 g (2 oz) Parmesan, finely grated700 g (1 lb 9 oz) boneless skinless fish, such as salmon, smoked haddock or codsea salt and freshly ground black pepperPreheat the oven to 220°C (430°F/Gas 7). Heat a large skillet over medium–high heat. Add 2 tablespoons oil and cook the mushrooms for 6–8 minutes until golden brown and the liquid has evaporated. Remove the pan from the heat. Combine the crème fraîche, dill and lemon zest. In another bowl, combine the panko with the remaining oil, then add the Parmesan. Season the fish and place in a single layer on top of the mushrooms. Pour over the crème fraîche and sprinkle over the breadcrumbs. Bake for 15–20 minutes until the fish is cooked. 60 | FISH & SEAFOODCHOCOLATE SWIRL ROLLSMAKES 12125 ml (4 fl oz/½ cup) milk plus 2 tablespoons, at room temperature125 ml (4 fl oz/½ cup) warm water2 teaspoons fast-action dried yeast2 tablespoons caster (superfine) sugar375 g (13 oz/2½ cups) plain (all-purpose) flour, plus extra for dusting100 g (3½ oz) unsalted butter, melted, plus 1 tablespoon50 g (2 oz) good-quality dark chocolate125 g (4 oz/1 cup) icing (confectioner’s) sugar1 tablespoon good-quality cocoa powdersea saltCombine 125 ml (4 fl oz/½ cup) milk with water. Add the yeast, sugar and 125 g (4 oz) flour and mix to combine. Set aside for 10 minutes until bubbling. Mix in 50 g (2 oz) melted butter, ½ teaspoon salt and the remaining flour to make a dough. Cover and leave in a warm place for 1 hour, or until doubled in size. Meanwhile, melt the chocolate with 50 g (2 oz) butter. Sift the icing sugar and cocoa into a bowl and stir to combine. On a lightly floured surface, roll the dough into a 23 x 30 cm (9 x 12 in) rectangle. Spread with the chocolate mixture and, starting at the long end, roll the dough up tightly. Cut into 12 rolls and transfer to a large cast-iron skillet. Cover and let rise for 1 hour. Preheat the oven to 180°C (350°F/Gas 4). Bake for 25–27 minutes until golden brown. Melt the remaining icing sugar, milk and butter in a small pan, then drizzle over the hot rolls. 156 | SWEETWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >