CAPE COD
I remember the first time I was introduced to this drink. It was when I was working at a 5 star hotel in Canada, just outside of Vancouver. Every Sunday...
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Feature: Low Carb
CHAR GRILLED ASPARAGUS WITH ROASTED ALMONDS AND PARMESAN
Only a few weeks into summer and twice as many barbecues. In that time I have seen enough potato salad, green salads and coleslaw to last a lifetime. I find...
CHERMOULA
Recipes for Chermoula come in all kind of different variations and flavors. This particular recipe, is well suited for seafood, fish or poultry and the use of fresh and dried...
FISH STOCK
Hearty clam chowder, delicate seafood bisque, rustic fish stew and deliciously fresh bouillabaisse are just a few of the wonderful seafood dishes that require a good fish stock as their...
CHERMOULA BAKED COD FILLET
This must be one of the more simple recipes I know, but the fresh herbs and the roasted spices of the Chermoula lack nothing in flavor or fragrance. Of course the dish works...
CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA
These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you’ll find that they lend...
CHICKEN LIVER WITH WILTED RADICCHIO, CARAMELIZED ESCHALOTS AND REDUCED BALSAMIC
This is a dish that I serve even to my friends that don’t like liver. I threaten them with no main course if they don’t at least try it. They...
CHICKEN STOCK
A good Chicken Stock is the building block of many a good soup, sauce and stew. Quality home made stock is to the Chef as much a staple as good...
CHICKEN WITH WINTER HERBS AND KALAMATA OLIVES
This is great example of a recipe that is healthy, easy, quick and yet still a very comforting winter dish. When I make this I rarely have it with anything...
GARLIC AND BLACK PEPPER SOFT-SHELL CRABS
Fill a deep, heavy pot with a lid about one-third full with oil, and heat it until a deep-fat thermometer reads 375°F. In the meantime, combine the rice flour, salt,...
CHILLI AND LIME MARINATED SPATCHCOCK (GAME HEN)
I don’t know why people don’t use spatchcock more often. You know how people always fight over the best part of the chicken, for some it’s the breast others the...
CHILLI CON CARNE
I’ve categorized this dish in winter but truth be told it reminds me more of summer. It was a dish that my mother would make a huge pot of a...
PROSCIUTTO WRAPPED SALMON FILLET WITH WILTED SPINACH AND LEMON BEURRE BLANC
The contrasts of crispy prosciutto and tender salmon come together beautifully under the beurre blanc. This is a dish that I first discovered when working in a traditional Italian Restaurant...
PULPO A’LA GALLEGA
This recipe comes from a friend of mine; Maria. She is from the beautiful coastal region of Galicia in the North West of Spain. The area is bountiful in many...
Harissa Paste
HARISSA is a Tunisian hot chilli paste . The word ‘Harissa’ derives from the Arabic verb, ‘harasa’ which means ‘to pound’ or ‘to break into pieces’. Make sure you grind...
Caprese Salad
This is in my mind the quintessential Italian salad; it even resembles the national flag. The red of luscious ripe tomatoes, the green of the fragrant basil, and the white of...
Pork Brawn (Head Cheese) Recipe
Head Cheese or Pork Brawn is a cold-cut that originated in Europe. The Head Cheese recipe presented below was submitted by Chef James Golding, who runs the kitchen of the...
LEMON & HERB BRAISED OCTOPUS WITH ROQUETTE & PEAR SALAD
It doesn’t get much easier than this, pop it all in a pot turn the heat down low, crack a beer and join your friends by the pool. In a...
SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT
Pick over crabmeat to remove all traces of shell and divide into 40g portions. Peel avocado, remove stone, and slice across into even slices. Make a lemon vinaigrette with the...
MANGALOREAN CHICKEN CURRY (KORI GASSI)
Heat 1 tbs oil in a pan and fry the red chillies, remove to a clean bowl. In the same pan, fry separately the pepper corn, cumin seeds and corriander...
SEARED SCALLOPS WITH BLACK PUDDING, FENNEL, APPLE & CANDIED FRUIT
On a non stick lightly oiled hot pan brown the scallops on both sides (1min each side). Grill the black pudding. Slice the fennel very finely, dice the apple, toss...
Mirepoix Base & Mirepoix Meaning
Mirepoix is a mix of three simple vegetables that add so much flavour to so many dishes. Mirepoix is a finely diced mixture of carrots, celery and onions. It is...
MOROCCAN SPICE
This Moroccan spice mix is perfect for marinating, coating or rubbing. Although you could just go out and buy premixed spices making them yourself will give you a much nicer...
SESAME CRUSTED OCEAN TROUT ON CHOY SUM WITH CUCUMBER AND MICRO HERBS IN A THAI CHILLI AND MIRIN VINAIGRETTE
This is a shining example of the less complicated a dish is, the better it is. Each ingredient in this recipe is served very near to its natural state and...