Category Seafood

Salmon & Salsa

June 9, 2019 Comments Off read Seafood

have a growing collection of cookery books but without doubt the author I return to time and time again is my dear favourite Ottolenghi. I adore Ottolenghi’s recipes, passion, humble nature and authenticity. My style of cooking leans heavily towards the middle East with flavours and dishes that just can’t be matched. And I thank Ottolenghi for bringing these amazing recipes to us in the UK as he must without question, be crowned responsible for that.

I know many people that find his recipes intimidating, if not a bit overwhelming due to their list of foreign and exotic ingredients. Even in a time when almost all of these can be found in your local supermarket, some being perhaps a little tricker, but all still totally accessible. I however, am not and always relish the chance to gather the little gems in my pantry and spend some quality time creating such amazing flavours.

hat said, Ottolenghi has (surprisingly for me if I’m honest) created a new book that focus’ on ‘simple‘. Aptly named ‘Simple’. The recipes are true Otto style with flavours from the East and still with a huge range of exotic ingredients. It is however, as he quite rightly notes in the introduction, a simpler book. Shorter lists of ingredients and what I see as being an accessible introduction to Otto’s style. Saying this, if you’re new to his recipes, start here for sure before working up his list of books. Only venturing to his gorgeous edition ‘Nopi‘ when you’ve a few years under your belt (Nopi is a no-nonsense book aimed at the experienced amateur. It does not hide that these recipes are laborious, often taking days. If you’re not inclined to try this yet, you can visit Nopi and have the chefs do the work).

I’ve been sticky-taping the recipes I’m keen to cook over the next few weeks and its become apparent that I might as well have taped the ones I didn’t want to make as there are very few. What I like about this book is that its approachable and simple. But, for the amateur, there are plenty of opportunities to add extra layers, flavours and ingredients if you wish to make them more complex.

Saying that, this recipe for salmon and salsa, cleverly named ‘Bridget Jone’s pan-fried salmon with pine nut salsa’ is just lovely on its own. I have adapted it slightly but I have noted where. I also omitted the saffron as I was out!

Serves 2

2 salmon fillets (I used salmon steak and thought this was far more delicious)
50g currants/raisins
180g celery, diced to 1cm pieces (about 2 sticks)
15g pine nuts
20g capers, plus 1 tbsp brine
20g green olives, chopped
20g mint, chopped finely (original used parsley)
1 lemon

Cover the currants with boiling water and leave for 20 mins.
Mix the salmon with some olive oil and season well. Preheat the oven to 200.
Put a tbsp of olive oil in a frying pan and sauté the celery and pine nuts for about 5 minutes until the nuts begin to turn golden. Remove the pan from the heat and stir in the capers, olives, brine and season. Drain the currants and add these.
Add 1 tsp of lemon zest to the chopped mint and mix. Set aside.
Heat a griddle plan or frying pan to a high heat. Once hot add the salmon (skin side down for fillets) to the pan and sear on one side. Quickly turn and sear on the other side. Place in the oven quickly and bake for 6-7 minutes (no more).
When the salmon is nearly ready, add a tsp of lemon juice to the salsa. Stir and taste to check seasoning, adding more if needed.
When the salmon is ready, remove from the oven and quickly top with the salsa. Sprinkle over the mint and lemon and serve.

NOTE: Otto uses parsley and adds this and the lemon direct to the salsa. I didn’t hear as the heat from the salsa would have wilted and ruined the lovely mint so I did this at serving. Its up to you.

Seasonal Spring – Asparagus & Jersey Royals

May 10, 2019 Comments Off read Seafood, Vegetables and Salads

easonal eating for me is the sign of a cook that knows what they’re doing in the kitchen. Knowing what ingredients are in season and optimising their chance in the spotlight to get the best from them. We’re spoilt for choice in the UK. Asparagus when we want it, shipped from Peru. Avocados with so much pressure and expectation on their ripeness the moment we need them. No wonder sometimes they arrived a little bruised…they’re living up to millennial perfection!

That said, an evening in armed with hunger, but sadly not creativity, was the perfect Spring opportunity to cook seasonally. I try and only buy English asparagus but that doesn’t give me much chance to eat it. Not only does it taste delicious in season but it really is the best from our UK growers. Given its got such a small seasonal window (May!) I took the chance.

Note: You can either boil the potatoes OR roast them. You can also either steam the asparagus or pan fry. All cooking techniques are optional!

Serves 2

2 seabass/seabream fillets
1 large bunch asparagus
1 bowl/bag mixed salad leaves to include watercress, rocket, spinach
Jersey royals – enough for 2 depending on hunger
1 lemon
1 tbsp capers, drained
Knob of butter

Boil the Jersey Royals in simmering water until just cooked but not soft. They should have a little bite to them. You can either have these boiled, buttered and seasoned when they’re hot OR roast them. I roasted mine with a splash of oil, salt and pepper at 200 for about 25 minutes or until golden and crisp. Keep an eye on them.
Snap the end off the asparagus spears. They should have a natural break point when you snap them which is where you discard the end. You can by all means also eat the ends! just chop them up smaller. Pan fry them with a tiny drop of oil and some seasoning. You do not want to fry for too long, just until softening but still with bite.
Add the wilted spears to the salad leaves and toss. Add a good squeeze of lemon juice and some seasoning and toss again. Set aside.
Heat a frying pan to a high heat and add a splash of oil. Score the fish fillets on the skin side and season. Fry for 3 minutes, skin side down until crisp and the flesh beginning to turn operate. Flip onto the other side for the final 30 seconds or so until cooked.
At the very last minute add the capers and let them fry in the oil around the fish. Remove the pan from he heat and add a knob of butter. Toss the fish in the browning butter and capers.
Serve immediately with the salad and the potatoes with a wedge of lemon.

This would also be amazing with a beautiful home-made mayonnaise or tartare sauce.

Peruvian Ceviche

February 15, 2019 Comments Off read Seafood

alentine’s day is the perfect opportunity for me to experiment in the kitchen and spend long days dreaming and cultivating the perfect menu. This year was no different. I wanted a light starter and one that didn’t involve too much last minute prep or any time that took me away from my gorgeous date (…and my wine glass) so ceviche was a hit.

I’ve never considered it for a dinner party starter but it couldn’t be better suited! Assembly in under 5 minutes and all the prep can be done beforehand. Light, refreshing and, if served well, can impress your guests with your modern and stylish flair.

I used sea bass here as I love the flavour but feel free to use any white chunky fish. Try and buy fresh from a fish monger rather than supermarket just to get the best of your starter.

Serves 2 (adapted from Jamie Oliver)

200g seabass, skinned and cubed in 1 cm pieces
1/2 small red onion, diced very finely
2 spring onions, sliced finely
1/2 red chilli, diced finely
Bunch mint, leaves picked
Bunch coriander, leaves picked
1 lime, zest
2 lemons, juice only
1 punnet cress (optional)

Cube or prepare the fish as needed and set aside in a shallow bowl and add the red onion, spring onion and red chilli
Chop the herbs finely and set aside.
Squeeze the juice of the lemons and the lime zest into a separate bowl and set aside. Add 1 tsp salt.
When ready to serve, mix all but a handful of the herbs into the fish.
Pour over the lemon juice and stir to combine. Leave for about 3 minutes while you prepare the serving bowls.
Once 3 minutes has passed, spoon the cerviche into 2 separate serving bowls and top with the remaining herbs and the cress. Spoon over the some of the remaining juices. Serve

Crab Risotto, Seaweed Crumb & Pol Roger

December 27, 2018 Comments Off read Seafood

here sadly aren’t many evenings where I indulge in crab and Pol Roger…yet. But if ever an occasion called for such an elaborate and indulgent feast then moving into your first house (flat) purchase with the love of your life surely has to be one. I candidly think this wasn’t quite fancy enough. However, we still don’t have a dining table so the pennies are pinched (from tomorrow).

I’m been saving this glamorous bottle of Champagne for a few years now. Just waiting on the perfect occasion for celebrations and now seemed the perfect time. A classic Champagne only pairs well with greasy, oily and most popularly, deep fried nibbles but being on day 1 in this new kitchen, I opted for a packet of Sainsbury’s chilli coated peanuts. I mentioned that table…

With little energy left to work out the mechanics of the new oven, a hob only, one pot dinner was looking appealing. Deep, rich crab in an oozy, buttery risotto with plenty of zesty lemon was a treat. Topped with some crispy breadcrumbs seasoned with seaweed salt for an extra dimension.

TIPS: For tips on making risottos, please see my tips here.

Serves 2

Crab Risotto

2 large handfuls risotto rice (usually one large one per person)
1 white onion, finely chopped
1 large garlic clove, finely chopped
1 large glass dry white wine
1 1/2 pints chicken stock (hot)
Approx 50g parmesan, finely grated
40g unsalted butter, diced
1 lemon, juice and zest
1 packet asparagus spears
200g mixed white and brown crab meat (I use two packets of this 50/50 one from Waitrose)
Chives, chopped to serve

Seaweed Crumb

2 slices brown bread
Seaweed salt (I use this from Cornish)

Start by making the breadcrumbs to get them out the way. Blitz the bread slices in a food processor until fine. Heat a small frying pan with a little splash of rapeseed/plain flavoured oil on a medium-high heat. Once hot add the breadcrumbs with a big pinch or two of the seaweed salt and fry until golden and crisp. Drain on kitchen towel and set aside with the chives to serve later. Once cool, add half the zest of the lemon.
To begin the risotto, make sure you have a large pot on hob, keeping warm on a low heat with your chicken stock ready at hand.
Heat a large high sided frying pan/ saucepan or (my preference) a Le Cresout pot on a medium heat. Add a splash of oil and a knob of the butter.
Once melted and bubbling, gently sauté the onion until soft and translucent. Add the garlic and gently fry for a few minutes. Season with salt and cracked black pepper.
Turn up the heat and add the rice, mixing continuously to stop it sticking. Cook on a hot heat until the grains are starting to turn translucent.
Turn the heat down to a gentle simmer and add the white wine. Simmer to reduce.
Now, begin the stock addition process. The rice should be cooked in about 15 minutes, with the gentle addition of ladles of your hot stock continuously. Ensure you stir throughout and add more liquid as the mixture absorbs the stock. Don’t let it dry out. You may need more/less stock, don’t worry about the measurements. The above is a guide.
After 15 minutes taste the grains. They should have a slight bite to them but be a few minutes away from cooked. The remaining time will cook this out.
At this stage, ensure the consistency is ‘oozy’. By that I mean NOT dry and will fall front he spoon. Add the asparagus spears, the crab and stir to combine. Taste and season if needed. heat for 2 minutes.
Once heated through, add the juice of the lemon, the remaining zest, the cubed butter, 3/4 of the chopped chives and the parmesan. Put a lid on the risotto and remove from, the heat. Let it sit for 3 minutes or so while you get the dishes and finishing touches sorted.
If you can, preheat some bowls. When ready to serve, mix the melted buttery-cheese into the risotto to combine. If its thickened up, add some more hot water just to loosen – it should ooze on the flat like porridge.
Spoon into bowl and top with the rest of the chives, and a good handful of crispy breadcrumbs.
Devour with Pol Roger if you’re celebrating.

Provence & Tuna Tomato Salad

August 1, 2018 Comments Off read Seafood, Vegetables and Salads

t has taken me over a week to write this post. Firstly because I’ve been nursing some holiday blues but secondly because I’ve been thrawling through my photos from the holiday to choose the best memories. Alas, this task painfully didn’t help the holidays blues… I’ve been reminiscing since. I’d also like to take this early opportunity to admit that many of these photos were taken by talented holiday date.

rovence. Where do I start. After what can only be described as the most perfect, special and stereotypical week in the South of France I was inspired to cook and create. France is so full and generous in its freshness, variety and produce. From wine to vegetables, cheese to meat. After staying in a self catering apartment among bee laden lavender bushes and luscious green climbing vines, I relished the chance to cook with these fantastic products every evening with a different local bottle of rose to sample – research. It’ll be a few more weeks before I welcome the tomato salad back into my weekly menu, after devouring one too many, but the variety and freshness really was stunning. That said, there is a recipe at the end of this post. I promise. But first a whistle stop tour through some highlights of the trip. My top foodie, wine and scenic experiences that I would highly recommend.

e visited so many markets with character and charm. We drifted through the cobbled streets of Provence, stopping for coffee and to people watch. Whilst we saw some magical towns, it was Aix that stole my heart for food and life…and Saint-Remy-de-Provence for style, design and utter class. The Saturday market in Aix made my eyes glow and my culinary pulse race like a kid in a candy store. We bought fresh beans – green, white and red, and a rainbow of tomatoes. Purple basil, giant lemon and handfuls of sun dried tomatoes. Olive bread, charcuterie, and sunflowers.

The saucisson was to die for…we made it through on samples alone.

Following the markets, the days were filled with exploring the region, tasting the local rose and dining on the greatest of lunches. One of the highlights of the trip was the beautiful Chateau La Coste where we did just that. Tasted the best wines on offer followed by a rustic feast on ‘The Terrace’. (There is a more formal dining area, but ‘The Terrace’ offered both charm and ease – Chateau La Coste)

As if we were in need of better nourishing, a special and romantic lunch at the foot of Mount Ventuox after a morning absorbing Sénanque Abbey and its lavender moat, we visited somewhere rather special that I could not ignore. Hotel Crillion le Brave. You’d certainly not be in short supply of decadent hotels in Provence but this was quite the experience. And just a lunch experience I might add. A night will set you back a months worth of rent so we settled for cold rosé, more tomato salads and a feast for two while we settled in and wrote our postcards.

If you’re wishing to visit, it is also interesting at the foot of Mount Ventoux. So if you’re committed to working off that lunch then you can always challenge yourself to a fearful cycle.

op experiences for a week in Provence:

Chateau La Coste – lunch, art, wine tastings
Aix-en-Provence – tour the town, visit the markets, people watch. Coffee in the garden of the gorgeous Hotel Pigonnet.
Saint-Remy-de-Provence – stylist and beautiful town for great interior shops, design pieces and fabrics
Senanque Abbey – stunning and magical. Go early – before 9am if possible as otherwise you’ll be swamped with coach tours
Gordes – clifftop town with stunning views. Have a coffee overlooking it.
Calais – a boat tour to the Calanques (I would do the 3/5 calanques trip. The 8 would be overkill). If its not too hot, hike to 1 & 2. (About 1-2 hours in total depending on fitness)
Hotel Crillion le Brave – something special for me but if you’re keen to also explore it, its a great lunch spot.
Lavender fields – I’d avoid any tours, just visit any fields you drive past
Vineyards – stop in at as many as your can that you pass on the roadside. They all have something different to offer. They will all be welcome to host you!
Hot air ballooning – we did this at 5am-9am for sunrise over the region. Stunning and special. Champagne and pastries on landing. *Note, wind can disrupt bookings during the summer so prepare to be flexible.
La Bastide des Amandiers – we stayed in this lovely self catering apartment. I could not fault it. (No children allowed. There are 3 x apartments. One sleeps 4, the others sleep 2).
Transport – you’ll need a car for any travel you’ll want to do and especially if you’re staying at Le Bastide des Amandiers.
Marseille – we flew into Marseille airport and spent a night there before heading out to Provence. We spent 2 romantic evening in this jazz bar – La Caravelle – which is quite literally the hidden gem of the town, overlooking the harbour. They offer great cocktails and sharing meat, cheese and bread boards.

ow I promised you a recipe and here it is. A simple and rustic tomato salad with a lightly grilled tuna steak.

Ingredients (Serves 2)

2 tuna steaks
4-5 large heritage tomatoes. (Different colours if you can find them) – room temperature.
1 small red onion
1 large handful of green/purple basil
1 small cucumber
1/2 loaf stale baguete/bread
Extra virgin olive oil & balsamic vinegar
1 lemon

Start by preparing the tomatoes (its important they are at room temperature). Cut them in various sizes. I like to slice some into chunks, some into slices and some finely. Place in a large serving bowl.
Deseed the cucumber and chop as you wish and add to the bowl.
Finely slice the onion into half moons and half again and add to the bowl.
Roughly chop the basil and add this too with plenty of seasoning and the juice of 1/2 the lemon.
Drizzle with some extra virgin olive oil and balsamic vinegar/glaze on serving.
Cube the bread into croutons sized pieces and fry in hot oil in a frying pan with plenty of seasoning until golden. Drain and add to the tomato salad.
To cook the tuna, heat a griddle, grill or non stick frying pan until hot. Season the steaks and cook for around 1 & 1/2 to 2 minutes on each side so just seared not he outside and pink in the middle.

Serve with a fine rose or a nice red. The red goes well with the beefy tomatoes and the tuna.

Spring Stew

June 4, 2018 Comments Off read Seafood, Vegetables and Salads

his green spring stew celebrates vegetables but warms the stomach and is a nice transition from a cold Spring day to a Summer evening! You can absolutely experiment with adding different vegetables such as those listed below – weights and measures are also very rough here. Use your hands and throw things in! Just be concious of the cooking times of the different vegetables you choose – asparagus will need to just touch the heat before its overcooked, while green beans will need a little more time. So add these along the way accordingly. Open to variation but the lardons and garlic provide a good foundation and depth of flavour to build on so I recommend these as a must.

I cooked and served this with a delicately fried piece of seabass but a pan fried fillet of soft pink trout would be an excellent and seasonal choice. Topped with a dollop of homemade and indulgent hollandaise (see here) if you want to take this to a higher level or add another dimension.

Serves 2

2 x seabass/seabream/trout fillets
300g frozen garden peas (approximate weight)
2 x little gem lettuce, chopped roughly
200g smoked bacon lardons
200g sugar snaps peas/green beans/asparagus tips/chopped courgettes (or a mixture of them all)
1 red onion, sliced thinly
1 large garlic clove, chopped finely
1 bunch flat leaf parsley, chopped
1/2 lemon, juice only
1/2 stock cube
1 tbsp soft unsalted butter (For the beurre manie, see Cheffy Tip!)
1 tbsp flour

Cheffy Tip: I often use a ‘beurre manie’ (aka, kneaded butter) when I want to thicken a sauce but not make a white sauce or a roux. When you make a casserole and the sauce is a bit thin, or when you want to make the juices in a pan a bit thicker this is your tactic! When you mix the butter and flour into a paste, you coat the flour in butter particles. That way, when you stir this paste into hot sauces and liquids, the butter melts and distributes the flour particles evenly ensuring there are no lumps! (Ideally). You can make a small bowl and then add in tablespoons bit by bit until the thickness desired.

Heat a splash of olive/sunflower oil in a frying pan and sauté the red onion for 8-10 minutes until translucent and softening. Continue cooking until they begin to turn a little golden but don’t burn. Season well.
Add the garlic and cook for a few minutes only.
Add the bacon lardons and cook through until crispy.
Crumble the half stock cube into a mug and add some hot water (about 300ml but its not exact, you won’t use it all, it will have to be used by eye)
Add the frozen peas and toss briefly. You now need to work quickly as the pea, sugar snaps and lettuce will cook fast and you don’t want soggy overcooked fresh greens! Ideally the vege/lettuce should be al dente.
Pour a good splash of the hot stock into the frying pan, enough so that there is a ‘sauce’ that will simmer you veges but not so that its swimming! You don’t need to use all the stock but its there to balance the sauce as you wish. Bring to a simmer.
Meanwhile, in a small bowl mash the soft butter with the flour to a paste until dough like (this is called a ‘beurre manie’). Whisk this quickly into the liquid in the frying pan – I stress quickly to ensure no lumps. This ‘paste’ will thicken the sauce but ensure no lumps. Simmer very gently and you should see the sauce start to thicken a touch. Make/add more more paste as needed if you’ve added lots of stock.
Once you’ve done this, add the chopped little gems and the vegetables of choice and cover the pan with a lid. Let the heat and sauce steam the veges just a touch to let it warm but not go too soggy.
The ‘stew’ should have a thick gravy like sauce but its shouldn’t be swimming in moisture so if it is, just turn the heat up a notch and reduce some of the liquid down. Remove the pan from the heat when ready, check and season as needed and scatter in the chopped parsley.
Finally, add a good squeeze of lemon for seasoning.
Enjoy with a pan fried fillet of fish or steamed cod. Trout would be a great addition here.

Raw Citrus Salad

June 29, 2017 Comments Off read Seafood, Vegetables and Salads

f you’ve been (un)lucky enough to experience the heat wave that swept the UK last week then you’ll probably agree that appetites change from being food dominant to a welcome craving for frosty, cold and delicious beers. Iced rose if thats more your thing, or perhaps just a freshly made lemonade in the sunshine. However, food still has its place but freshness, lightness and nothing too heavy takes the culinary crown. This salad was perfect after what was probably the hottest day of the year so far. After trawling over London for a meeting – which at the time felt dramatically reminiscent of a desert voyage – I was in no fit state for cooking anything too warm later that evening….

This therefore seemed the perfect opportunity to make a fresh salad but one to replenish the nutrients. And time to crack out an ingredient that’s been waiting patiently in my pantry for the past few months. A little gift from overseas from the Norwegian’s. I’ve not seen a oil like this before but have been delighting in it since. Whilst I’ve tried flavoured oils in the past which I’ve found to be either bland or synthetic, this little oil/balsamic combo – mandarin oil with an epic peach and apricot balsamic – served neat and combined in equal measures with some crusty bread for dipping was amazing! I instantly thought seafood, fennel, and raw salads….after thoughts of frosty beers and rose. I did mention it was very hot…

With a lack of garden space or even a balcony in London (sympathy welcomed) there was sadly no place for a BBQ here. But if you do then this would be an amazing salad served with charred barbecued squid or octopus. Or keep it simple and griddle your asparagus or sea bass. The smoky bbq flavour is perfect for anything citrus here.

Like I said, its a meal for a hot day…minimal effort, more an assembly of flavours. Feel free to add in any other ingredients of choice or fish and seafood.

*NOTE – if you’ve no time to pop to Norway for these delights, a really good extra virgin olive oil with either a generous squeeze of lemon/lime/orange would work a treat. Try adding a few very thin slices of orange segments or grated zest too. Blood orange if you’re feeling extravagant.

Serve 2

2 celery sticks, finely sliced
1 bunch asparagus spears
1 bulb fennel, sliced wafer thin (using a mandolin if you have one)
1 handful walnuts, toasted and lightly crushed
Small bunch fresh basil and mint, finely chopped
1 lemon/orange/lime
Extra virgin olive oil and 1 orange OR flavoured citrus oil or equivalent to above
2 sea bass fillets (or as above, squid, octopus etc)

Hest a frying pan/griddle pan to medium high and add a splash of light olive oil. Griddle the asparagus spears to just take off the rawness for a few minutes until beginning to char. Season and remove from the heat and set aside.
In a large mixing bowl, combine the celery, shaved fennel, toasted walnuts and finely chopped herbs.
When the asparagus spears have cooled a little, add them to bowl.
Season and grate in the zest of half the lemon.
The next bit if up to you. Add the citrus oil, and the juice of half a lemon or add the juice of an orange/lime and some plain, extra virgin olive oil. Its all about taste. You need a fresh citrus flavour but it needs to be balanced.
Set aside once done. Fry your fish and serve atop your fresh salad.

I served mine alongside some roasted carrots …I’ll admit this isn’t supporting the cooling and ‘non hassle’ trend I championed above. What can I say, the frosty beer worked a treat…

Slice 2-3 large carrot into chunky diagonal chunks
Season and drizzle with olive oil
Scatter with 1 tbsp of cumin seeds
Roast for about 25 minutes until starting to caramelise and soften. Check after this time and leave in longer if needed.
5 minutes before they look ready, add 1 btsp running honey and combine. roast for 5 more minutes.
Remove from the oven and served, slightly cooled, with your citrus salad (also lovely to add chopped parsley and crumbled feta/goats cheese)

Chorizo & Butterbean Stew

May 23, 2017 Comments Off read Seafood

his recipe is the absolute ideal for a balmy, summer provoking Monday night after work. My mind battled with the joys of staying out in the sun as long as possible and the equal craving for some kitchen relaxation that only stirring a pan with a wooden spoon can bring. Ideal for a speedy but flavoursome dinner that can be knocked up in minutes for one, for two, or for many and tomorrows leftovers. Admittedly my holiday blues were kicking in….so the Med influence snuck back to the kitchen.

Mediterranean food is not usually my cuisine of choice but having spent last week in Corfu on a grounding, enlightening and entertaining yoga retreat (Just Relax Yoga retreats) dining on gorgeous vegetarian tapas and authentic Greek dishes, it solidified my theory that you only need just a few star ingredients to make a knock out dish. After many a beer one night in the Greek sun and a hunger like a pig on a diet, me and the yogis frantically ordered a table full of tapas. Now it may…may have been the hunger and hanger that made it more memorable but when a glutinous bowl of giant butter beans bathed and hugged in a smooth creamy tomato sauce was placed in front of me, I was in heaven. Devine. I’ll admit, the butter beans were twice the size in Greece but beggars can’t be choosers in London eh? After a week in Greece I was keen to get something similar into my regime…

Serves 2

1 onion, chopped
1 large garlic clove, crushed
400-500g chopped tomatoes (1 can or carton)
150g chorizo, diced/cubed
1 tbsp fennel seeds, light toasted then crushed
1 x can butter beans, drained
Bunch basil and parsley, chopped
1 lemon, zest
Salt and pepper
2 x sea bream or a white fish fillet of choice.

Soften the onion in a little olive oil in a saucepan for about 10 minutes until translucent and starting to caramelise.
Add the chorizo and the garlic and cook for a few more minutes until the chorizo is beginning to crisp and release its oils.
Add the chopped tomatoes, crushed fennel seed and some generous seasoning.
Simmer until reduced a little for 5 minutes or so.
Add the drained butter beans and heat through.
Simmer until reduced to a stew like texture. Taste and season as needed.
Finally add the lemon zest and herbs and stir to combine.
Serve with fried or grilled fish and a scattering of leftovers herbs and lemon! (Gremolata is wanted)

Scallops and Herb Crusted Cod

April 12, 2017 Comments Off read Seafood

ast weekend really did spark the start of a British summer…hopefully….Blues skies, dog walks, reading in the garden and cheeky trips to the local pub. Although they’re never cheeky in our household. More of a requirement. I escaped home to Wiltshire for the briefest of visits. Just 36 hours but I packed them full with foodie treats. Gorgeous weather means simple, fresh food. Torn between my love of the kitchen and my sun worshipping, I found a speedy recipe to prepare for Saturday supper. Time to indulge in the kitchen but also to balance my sunbathing. Priorities.

Jazz and apron on, cool white Muscadet in hand….recommendations below….

Music to cook to: St Germain – Tourist (see here)

Wine recommendation: Muscadet or something zesty and fresh! Recommended from Armit Wines specifically is my favourite- Bianca di Evro Inzolia, a Sicilian wine (see here)

n the topic of wine (I feel like I say that a lot) I’d eat this starter with a zesty, fresh, citrus wine. Nothing flashy….Muscadet is perfect. After a planned and cheeky G&T(sssssss) at the local pub in the setting sunshine pre dinner, this starter was very much a miracle on its own let alone anything too time consuming or thought provoking. A classic combination I’ll admit but I wasn’t looking for a trophy for originality. I did however omit the generic bacon wafer or chorizo cubes….whilst admittedly it was because I was too gin fuelled to bother, I did in fact pass it off as unnecessary to my guests but I do in fact agree (…with myself…) it is! It doesn’t need it. The greens, lemon, a Muscadet and the hearty fried capers are perfectly indulgent enough and allow the scallops to take the show without bacon raining on the parade.

Scallops and Greenery

Ingredients (serves 4 as a starter)

12-16 scallops (roe removed if wanted)
Large bunch rocket
300g ish peas (frozen)
Bunch mint leaves, picked
2 large knobs butter
1 heaped tbsp capers
1 lemon
Salt and pepper

Boil the peas for a few minutes. Drain immediately and add to the bowl of a food processor. Add the mint, seasoning and 1 large knob of butter. Blend until smooth – or chunky, mine was rustic. If too thick, add a splash of milk. Set aside and keep warm.
Get a sharing platter and scatter over the rocket. Squeeze over just a little of the lemon juice.
Season the scallops and heat a splash of oil and the rest of the butter in a frying pan until hot.
Add the scallops and fry on a high heat for just a few minutes each side until golden brown. For the last minute, add the capers and fry briefly.
Remove the pan from the heat and add a good squeeze of lemon (it will sizzle). Baste the scallops in the buttery juice.
Serve immediately. Spoon 12-16 spoonfuls of the pea puree onto the rocket and top each with a juicy golden scallops. Drizzle with the buttery capers and juices. Serve!

This next recipe is very easy but again and complements a pub visit. However, I did do a little pre pub prep just to make sure.

Herb Crusted Cod with Puy Lentils and Balsamic Onions

Ingredients (serves 4)

4 fillets of cod/haddock/hake (or any meaty white fish)
2 slices brown bread
1 large garlic clove, peeled
2 x packets (or bunches) of parsley (I used 1 bunch flat leaf and 1 bunch curly)
1 lemon
1 egg
8oz Puy lentils
2 large red onions, sliced
2 tbsp balsamic vinegar

Serves 4

Begin by making the crust. Blitz the bread in a food processor into crumbs. Add the garlic, the herbs and the zest of the lemon. Season and blend until everything is chopped and combined finely.
Add the egg and blend again.
Cut your fish into 4 fillets. Take a good spoonful of the herb topping – it should be fairly sticky with the bread and the egg – and compact onto the top of each fillet. Chill in the fridge for about 20 minutes until needed.
Preheat the over to 190°C.
Meanwhile, simmer the Puy lentils for about 20 minutes until just cooked and tender but with a bite. Drain and keep warm. Season.
Meanwhile, heat a little oil in a frying pan and gently sweat the onions for a good 10 minutes until soft. Start to add some colour until caramelised. Season.
Turn the heat up a little and add the balsamic which should sizzle and begin to reduce. Coat the onions then remove from the heat.
Tip the balsamic red onions into the warm lentils and stir to combine.
Remove the fish from the fridge about 5 minutes before ready to cook. Place on a greased or lined baking tray, and cook in the oven for about 15 minutes depending on the thickness of the fillet (15 minutes for those sized above).
Remove from the oven when just cooked and beginning to flake. the fish will keep cooking when removed from the oven with the residual heat so don’t over cook initially.
Place a spoonful of the lentils into deep warm serving bowls and top with the fish. Serve with a good wedge of lemon for squeezing over the crunchy crust! Enjoy!

Fennel and Sumac Seabass

March 11, 2017 Comments Off read Seafood

love fennel. I love sumac. I love sea bass. This will be a short blog post. If you’re new to sumac its commonly found as a pretty pink powder made from berries that are dried and ground and has a lovely tart/sour taste to give a sharp kick. Lovely sprinkled on flavoured yoghurts, in flatbreads, on humus or rubbed lovingly into chicken, vegetables and meats. Controversially it could be a bit pungent for delicate sea bass but its lemony flavour is a lovely match.

Being one of Ottolenghi’s favourite spices…need I say more….

Serves 2

1 tbsp fennel seed
1/2 tbsp sumac (see here but this can be found in all supermarkets)
2 tbsp olive oil
2 seabass fillet (or sea bream/other white fish fillets)

Dry toast the fennel seed in a dry hot frying pan until fragrant. Remove from the heat and add to a pestle and mortar. Grind well.
Add salt and pepper.
Score the sea bass fillets with a single cut on the skin side to avoid curling while cooking. Then massage the fennel into each fillet and a pinch of the sumac (the remainder of the sumac is best sprinkled on after) with a splash or oil. Leave to rest until needed
When ready to cook, heat a frying pan on medium high. Fry skin side dow for 2-3 minutes until he flesh side is beginning to turn white.
Turn and finish the cooking for 30seconds – 1 minute.
Remove from the pan and sprinkle with the ground sumac and a good wedge of lemon juice!