A new pan, a new book and a new recipe
I am someone who likes to relax at the end of the day by going into the kitchen to cook dinner. I like to potter about and take my time. Ramsay in 10 (Hodder and Stoughton) was therefore a challenge for me as not only was I doubtful about keeping up the pace, I wasn’t sure I wanted to spend only ten minutes at my stove. However, armed with my newly acquired Hexclad pan – Ramsay uses these in his restaurant kitchens – I felt ready for the task ahead.
Goan fish curry looked tempting especially as I had haddock fillets and a bag of prawns in the freezer. The dish includes fresh mussels but I left these out as I did not have any available. The recipe had a fair number of ingredients which I knew would add on time to organise so I cheated a bit and prepared my mise en place in advance. This is to say that I peeled my onion, garlic and ginger, measured out my spices – it takes me several minutes just to locate all these never mind to open jars, and remove peels – and had everything ready to go before I set my dinky new red timer to 10 minutes.
Even though I worked as quickly as I could the dish took me 17 minutes from start to finish. It would have been longer had I still had to peel and measure. I think one of the differences between a professional kitchen and mine is that my hob does not allow pans to get as hot as Hades and so it takes longer to bring a sauce to the boil, for example. In his introduction, Ramsay acknowledges that as a professional he can put the dish together more quickly and that readers should aim for 15 – 20 minutes which still qualifies as fast food. The idea for the book arose during lockdown when he started making family favourites in 10 minutes for his YouTube channel. Ramsay in 10 has 100 of these recipes.
I loved cooking the curry in my new HexClad Hybrid pan. Not only does it look fabulous and super professional, but its hexagons are composed of two surfaces, one non-stick and the other stainless steel so you get the benefit of the non-stick along with the great sear you can achieve with a stainless steel surface. It is very comfortable to use, not too heavy, and it washes beautifully. It can be placed in a hot oven which makes it really versatile for dishes that need a start on the hob and then a bit of time in the oven. An added bonus is that you can use metal implements so no more ruining of baking spatulas in hot pans. The hybrid nature of the pan means that it is easier to clean than a stainless steel pan (scouring won’t harm the pan either if you need to), while also allowing you to use less oil, just as you would with a non-stick. It has a lifetime warranty.
The fish curry was tastier than I expected after such a quick cooking time, but I did find the sauce rather thin as it had not had much time to reduce and thicken. The haddock and prawns make a good combination and next time I will make sure to buy mussels to add an extra layer of flavour. I probably will not be converted to 10-minute cooking as a goal, but was interested in the reaction of a family member who is learning to expand his kitchen repertoire. Delighted by the wide variety of impressive dishes that can be served up in a very short time, he sees a way forward to putting dinner on the table with minimal fuss. Ramsay even cooks a poussin on the griddle in 10 minutes! Many people want to put a tasty, exciting dish on the table and are time poor or have better things to do than slow cooking. Ramsay in 10 leads the way and the HexClad pans make it easy.
Quick recipe for Goan fish curry
- 2 garlic cloves peeled
- 3 cm fresh ginger peeled
- 1/2 onion peeled and quartered
- 4-5 curry leaves
- 250 grams skinless white fish I used haddock
- 500 grams mussels
- 8 large prawns
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 cardamom pods
- 1 tsp chilli flakes
- 300 ml coconut milk
- 1/2 400g can of cherry tomatoes
- 150 ml fish stock or water
- 140 grams unsalted cashew nuts
- 1 tsp tamarind paste
- sea salt and pepper
- 1 handful coriander leaves
Place garlic, onion and ginger in food processor and blitz to a paste.
Heat the oil in a large, non-stick pan over a medium heat. Add the onion paste along with the curry leaves and fry for two minutes.
Cut fish into 3-4cm pieces. Wash your shellfish.
Add spices to the pan and season. Stir and cook for one minute.
Add the fish and cook for two minutes.
Add the shellfish and then pour over the coconut milk and the tomatoes and stock or water. Bring to the boil.
Roughly chop the cashew nuts (I used the food processor) or crush in mortar and pestle. Add to the pan and simmer for 5 minutes.
Mix in the tamarind paste.
Serve garnished with coriander leaves.
Serve with rice.
Looking for a different style of pan? For cast iron, made in Britain, we recommend the Samuel Groves Britannia Range