The Cook and the Chef

Fish + Crabs (3x3)

Fecha de emisión: Feb 27, 2008

This week Maggie meets food legend Rick Stein and they discuss the gentle art of cooking fish. Back in the kitchen, Maggie works her magic on an impressive piece of farmed Kingfish while Simon is inspired to try out one of Rick’s recipes, a mouth-watering fish pasty. Simon and Maggie also get cracking on some crab dishes, inspired by Simon’s visit to Australia’s first commercial mud crab farm, all the way up North in the Territory. True lovers of food should need no introduction to Rick Stein, a master of the art of cooking fish. Maggie was thrilled to be on a panel discussion with Rick at a recent food festival, where they engaged in some gentle conversational jousting and Rick declared that "Nothing is so exhilarating as fresh fish simply cooked." Inspired, Maggie fries some delicious farmed Kingfish accompanied by a colourful and delicious side serve of capers, burnt butter, tomatoes and golden marjoram. Jealous that he didn’t get to meet "Mr Stein," Simon decides to try out one of Rick's recipes, a fish pasty which Simon pulls off with aplomb. On his travels in the Northern Territory Simon was thrilled to find out that someone is finally having some luck farming mud crabs in Australia. It hasn't all been about luck though, as Simon found out when he spoke to Graham Williams at the Darwin Aquaculture Centre, who's been working on the project for years and using all his ingenuity to ensure we don't run down our wild stocks. Back in the kitchen Simon is keen to cook the chilli crab dish he saw everywhere in Darwin, but he decides to leave out the chilli for Maggie's sake and instead opts for a ginger crab stir-fry. Maggie enjoys Simon’s mud crab but confesses that when it comes to crab she prefers South Australia's blue swimmer crab, which she throws into a delightful omelette. Recipes: - Crab Omelette - Rick Steins Fish Pastie - Ginger Mud Crabs - Kingfish with Burnt Butter Golden Marjoram & Green Olives