Cook globally this Lent

Celebrate the second day of Lent with a taste of the world. Jeremiah Knight, a career US diplomat with Caribbean roots, has gathered decades of culinary stories and globally inspired recipes into his new cookbook and memoir, Diplomat in the Kitchen. For a light, yet flavourful start, try the mercimek çorbası, a comforting lentil soup from the Asia and Oceania section, or savour the samak mashwi, a fragrant African-style grilled fish.

MERCIMEK ÇORBASI

Preparation time: 30-40 minutes

Serves 4

INGREDIENTS

11/2tbsp olive oil

1 yellow onion

3 cloves of garlic

1 medium-sized carrot

1 large Irish potato

11/2 cups red lentils, well washed

6 cups broth (vegetable, chicken or beef)

1/2tsp white pepper, freshly ground

11/2tbsp tomato paste

1/2tsp sumac

1 lime (juice)

1/2tsp of red pepper flakes

2tbsp butter

Sprinkle of fresh chopped cilantro for garnish

DIRECTIONS

1. In a large soup pot, heat olive oil over medium-low heat and add the onion, carrot, and potato. Continue to stir them until they soften.

2. Add lentils, broth, tomato paste and white pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for about 20-25 minutes or until the lentils are falling apart.

3. Place the mixture in a blender and blend until smooth.

4. Return the mixture to the pot and add salt to taste if needed.

5. Add in the sumac and butter, then simmer for 2-4 minutes.

6. Remove from heat, add lime juice and red pepper flakes.

SAMAK MASHWI

Preparation time: 30 minutes

Serves 2

INGREDIENTS

2 medium (about 2.5lb) whole striped bass, sea bass or red snapper (gutted and cleaned)

Sea salt

1/2 lemon

RUB/MARINADE

1 lemon and 2 limes (juice)

5 cloves garlic

2tbsp olive oil

1/4 cup chopped chives

1/4 cup chopped cilantro

1tbsp ground cumin

2-3tbsp fresh oregano

1 red chilli pepper, finely chopped

Sea salt

White peppercorns (crushed and to taste)

OTHER INGREDIENTS

1 cup all-purpose flour

A couple of fresh thyme twigs

A couple of fresh rosemary twigs

WINE AND GARLIC SAUCE

1 medium head of garlic

2tbsp unsalted butter

1/4 cup chicken stock

1/4 cup dry white wine

3 limes (juice)

Salt and black pepper to taste

DIRECTIONS

1. Clean the fish by rubbing it with salt and half a lemon. Rinse with water, and pat dry with a clean towel.

2. For the marinade: Combine all the ingredients and pour into a food processor, pulsing just a few times to get it to an even consistency. Set this mixture aside.

3. Mix ingredients for the wine sauce in a small saucepan and place over a medium heat for 10 minutes. Let it rest during the fish cooking process.

4. With a spoon, fill the fish with 3/4 of the marinade mixture. Close the fish and cut three diagonal slits into the skin, penetrating the flesh. Fill the slits with the remaining rub/marinade. Do this to both sides of the fish. For the best flavour, cover the fish and place it in the refrigerator to marinate overnight. Otherwise, let the fish marinate for 30 minutes.

5. Take the fish out of the refrigerator and gently roll it in flour. This prevents the fish from burning and drying out on the grill. Place sprigs of fresh thyme and rosemary directly on top of the fish.

6. Place the fish inside a grilling basket (if not directly on the grill) and cook each side on medium-high heat for 15 to 20 minutes, depending on the size of the fish.

7. Once the fish is almost cooked, reheat the sauce.

8. As soon as you remove the fish from the grill, pour the hot wine and garlic sauce over the fish.

CHEF’S TIP

The key to making this dish turn out right is to make sure that you pack all the seasoning in the fish. Don’t rush the process. The longer you let the seasoning marinate in the fish, the better it will taste. Also, like I say with all fish and seafood, never overcook it. Even though the recipe says 15-20 minutes, depending on the heat of the grill, I would rather take it off early and let it rest to finish cooking than risk having it dry out.

Recipes excerpted from Diplomat in the Kitchen by Jeremiah Knight.

lifestyle@gleanerjm.com