Rick Stein launches his first kitchen and homewares range
The next best thing to having a chef in your kitchen…
From Cornwall to Mollymook, internationally acclaimed chef Rick Stein has become a household name for his simple, yet oh-so delicious approach to seafood. With 19 cookbooks, seven restaurants (and another soon to open), and numerous award-winning television shows to his name, the über chef has taken his culinary domination to the next level with his very first range of kitchen and dinnerware.
Rick has taken inspiration from his beloved coastal hometown of Padstow to create servingware, mugs, tapas sets and cooking utensils in stylish nautical tones. Reflecting his preference for understated tableware, the pared-back design allows the food to be the star of the show. This stunning, affordable range is perfect for your next dinner party, your holiday home kitchen, or just to add a little something special to your weeknight dinners.
- Large stoneware jug, $28.75
- Beechwood herb & spice block with glass jars, $50.60
- Fishtail wooden utensils (set of 2), $27.60
- Beechwood pepper grinder, $25.75
- Large stoneware platter, $56.35
- Stoneware measuring cups (set of 3), $21.85 – can double as dipping bowls
- Stripes & fish mugs (part of a set of 4), $49.95
And as a special treat to put you in the cooking mood, Rick has shared this light, Indian fish curry (which would look spectacular served on his large serving platter).
Meen kulambu cod curry
Serves 4-6
“As I watched this dish being cooked in Pondicherry, I thought it was the perfect recipe for our own cod; you could also try it with pollock, haddock or hake. Another simple, fresh and fragrant curry from southern India, and, as I’m rather too fond of saying, if we could get fish dishes like this anywhere, everyone would love fish.”
Ingredients
For the paste
1 small onion, chopped
1 small tomato, chopped
80g fresh coconut*, grated or chopped
6 garlic cloves
9 dried Kashmiri chillies*, stalks snipped off
1 tbs whole black peppercorns
1 1/2 tsp salt
For the fish
2 1/2 tbs sunflower oil
1 tsp black mustard seeds*
1 tsp urad dal (husked)*
2 tsp ground turmeric
600g cod fillet (or pollock, haddock or hake), cut into 4cm slices
Handful of fresh* or dried curry leaves
Handful of fresh coriander leaves
To serve
Boiled basmati rice and chapatis (Indian flatbread)*
Method
- Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed. Set aside.
- Heat the oil in a heavy-based saucepan over a medium heat. Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry, stirring, for 2–3 minutes until fragrant.
- Add 150ml water, bring to the boil, then add the cod. Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up).
- Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread.
* Fresh coconut is available from greengrocers. Kashmiri chillies, black mustard seeds, urad dal (black lentils), fresh curry leaves and chapatis are available from Indian food shops.
Shop the full Rick Stein homewares collection here.
Recipe and curry photography via www.rickstein.com
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