TRANSPARENT DRINKS RECIPES

Steps:

• To make the dough, tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 100ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.
• Tip all the filling ingredients into a bowl and season with salt. Use your hands to combine thoroughly.
• Divide the dough into 20 balls (each should weigh about 15g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
• Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold.
• Continue to pinch along the edge of the circle and work your way all the way round.
• Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
• Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
• Working in two to three batches, place the momos on the baking parchment and steam for 10 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest.
• While the momos are steaming, mix all the sauce ingredients in a small bowl with 2 tbsp water. Serve the hot momos with the sauce for dipping.

Steps:

• 1. To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.
  2. Heat a good couple of lugs of oil in a large pan over medium heat, add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
  3. Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.
  4. When the time's up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.
  5. Preheat the oven to 220°C/425°F/gas 7.
  6. Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.
  7. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.
  8. Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.
  9. Scatter over the remaining basil leaves. Lovely served with new potatoes and a green salad.