John Gregory-Smith on Traybakes, Monkfish Curry, and Beef Coconut Rice

Traybake Curry Preparation

• 🧑‍🍳 John Gregory-Smith demonstrates a traybake curry, explaining that ingredients like onions are pre-cooked in the oven for 10 minutes to achieve color.
• 🌶️ A sauce is prepared by whisking ingredients in a jug, and then added to the oven-cooked onions.
• 🐟 Fish, such as monkfish and prawns, are added for the final few minutes of cooking to ensure they are not overcooked.
• 🇮🇳 A 'tutka' or 'ta' is made by heating oil with spices like curry leaves and mustard seeds, then pouring it over the finished dish for flavor.

Featured Dishes

• 🍛 The main dish is a South Indian-inspired monkfish and prawn curry, called 'mean molly', featuring curry leaves, mustard seeds, coconut, ginger, and garlic.
• 🍚 A beef coconut rice is presented as an oven-baked dish where rice, beef, and onions are cooked with soy, ginger, garlic, and coconut milk.
• 🥗 A simple salad, described as 'bejeweled', is also on the table.

Culinary Philosophy and Family

• 👨‍🍳 John Gregory-Smith considers himself the best cook in his family, attributing his passion for food to the way it brings people together and creates a relaxed atmosphere.
• 👨‍🍳 He shares a humorous anecdote about using a small squirty bottle for dressing, noting that the mustard seeds don't go through the nozzle.
• 😋 The combination of minced beef with monkfish is highlighted as a slightly unusual but successful pairing.

Cookbook and Inspirations

• 📚 John Gregory-Smith's new cookbook, 'The Greatest Traybake Cookbook ever', is mentioned as being released soon.
• 🧑‍🍳 He recounts training with Gordon Ramsay and being introduced to pesto by Delia Smith.
• 🎄 His love for Christmas and its traditions, including the role of East 17, is also a notable part of his culinary background.