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...
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Feature: Low Carb
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...
ROAST KUROBUTA PORK BELLY WITH APPLE SAUCE
Who doesn’t like pork with apple sauce? Kurobuta pork was originally one of the old English Berkshire breeds but was later developed in Japan (hence the name: kurobuta means black...
KING CRAB LEG WITH WASABI GRATIN
Preheat you grill to a medium heat. To make the gratin, mix everything together and adjust the salt to your taste, remember that the king crab is quite salty so...
LANGOUSTINE CARPACCIO WITH CITRUS DRESSING
Combine the soy sauce, pepper, sugar, lemon juice, rice vinegar and olive oil and reserve in the refrigerator. You must blanch the langoustines in boiling water to begin. In a...
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...
SASHIMI WITH HOT SHALLOT OIL AND CHILLI
Shallot Oil Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside. Sashimi Plate Put the fish pieces in the freezer for...
SEA SCALLOPS WITH SESAME AND WAKAME
A lot of recipes that incorporate Sea Scallops tend to drown them in rich sauces. I think that this is a bit of a shame as rich sauces are best...
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...
MOULES MARINIERE
This is a classic French mussel dish that will have you booking the next flight to Normandy. Although this dish is quintessentially French it is probably more of a consistent...
Sugar Cane Shrimp
There are numerous variations of sugar cane shrimp recipes throughout Vietnam, Southern China and Thailand. This particular recipe calls for a cuttlefish and shrimp mousse that is breaded and deep-fried....
NASHI PEAR, ROCKET AND PECORINO ROMANO SALAD IN HONEY-LEMON VINAIGRETTE
Nashi pears are sweet, very juicy and plumb and although not comparable to the European pear varieties they certainly can hold their own both in terms of taste and nutrition....
SMOKED LOBSTER ON PARSNIP PUREE & PAPRIKA BUTTER SAUCE
In a thick bottom pan reduce the cognac, Essencia & lobster reduction by half, add the cream & reduce by half. Whisk in the cold, diced, unsalted butter and reserved...
NOUC CHAM – SWEET AND HOT DIPPING SAUCE
Many recipes for “Nouc Cham” are calling for the garlic and the chili to be crushed in a mortar. You will need to find your own balance on that. The...
ORANGE & BEET BREAKFAST SMOOTHIE
Beetroot, in my view, is a much underrated vegetable. With the exception of the Scandinavian countries, where beetroot is a staple, it seems that beetroot is cheap and perhaps used...
OSSO BUCO WITH ROAST TOMATO SUGO
Veal shanks with roast tomato sauce, although not overly extravagant or involved to prepare, Osso Buco is, and always has been a real treat to make. Is it the joy...
SPICE CRUSTED CHICKEN WITH ORANGE AND GINGER BEURRE BLANC
Beurre blanc is a traditional French butter sauce. In this recipe I’ve tweaked it a little by adding the juice of an orange and infused it with a little ginger....
STEAMED MUSSELS WITH MANGO AND CORIANDER SALSA
Mussels would have to be one of the most versatile of all seafood’s, as long as they are dressed appropriately for the weather they are pretty much heaven year round....