Penne with Black Olives, Basil & Mascarpone
pinch of salt
400 g (14 oz) penne past a
400 g (14 oz) mascarpone
100 ml (3 ½ fl oz) cream
150 g (5 oz) black olives, pitted and chopped
100 g (3 ½ oz) parmesan cheese, grated
1 bunch basil, roughly chopped
sea salt and freshly ground black pepper
Bring a large pot of salted water to the boil. Add the past a and cook until al dente.
Meanwhile In another saucepan, bring the mascarpone and cream to the boil then turn the heat down to a gentle simmer. Add the olives, parmesan cheese and all but 1 tb
of basil. Mix well. Season.
Drain the pa
a, and tip it back into the hot pot. Pour in the creamy sauce and toss well.
Serves 4
To serve Scoop the pasta into bowls and 
rinkle the remaining basil on top.
Spaghetti with Stir-fried Beef, Tomato & Snowpea Sprouts
300 g (10 oz) beef sirloin, sliced into st rips
8 tomatoes
2 tb extra-virgin olive oil
1 large onion, finely chopped
1 clove garlic, crushed
50 ml (1 ½ fl oz) dry white wine
500 g (1 lb) spaghetti, or pasta of your choice
½ bunch flat-leaf parsley, finely chopped
1 punnet snowpea routs
sea salt and freshly ground black pepper
In a frying pan, sauté the beef.
Remove from the pan and set aside.
For the tomatoes Bring a large pot of salted water to the boil. Score the skin of the tomatoes and blanch for about 30 seconds; remove with a slotted spoon and refresh in cold water. Peel off the skin, cut into quarters and use a spoon to scrape out the seeds. Roughly dice the flesh. (Don’t tip out the water – you can use it for the past a.)
Heat the extra-virgin olive oil in the frying pan, add the onion and garlic and cook for a few minutes.
Pour in the wine and simmer until reduced by half. Add the tomato and cook for 4–5 minutes.
For the paa Bring the tomato water to the boil again and add the past a. Cook until al dente.
Ju as the past a is ready, add the beef to the tomato mixture and heat through. Toss through the parsley and snowpea routs.
Serves 4
To serve Drain the pa
a and tip it back into the hot pot. Pour over the sauce, season and toss through.
Linguine with Smoked Salmon & Dill Cream Sauce
Dill cream sauce
1 tb extra-virgin olive oil
1 onion, finely chopped
150 ml (5 fl oz) dry white wine
250 ml (8 fl oz) fish (or chicken) ock
300 ml (10 fl oz) cream
sea salt and freshly ground black pepper
350 g (12 oz) pa a (e.g. linguine, fettuccine)
1 bunch English inach
150 g (5 oz) smoked salmon (or 3 slices per person)
½ bunch dill, finely chopped
For the sauce Preheat the oven to 220°C (425°F).
Heat the extra-virgin olive oil in a large saucepan. Add the onion and cook until soft. Add the wine and simmer over medium heat for a minute or so until it reduces slightly. Add the ock and simmer for a couple more minutes, then the cream and simmer again for a few minutes until it thickens slightly. Season well.
Meanwhile, for the past a Bring a large saucepan of salted water to the boil and add the paa. Cook until al dente.
Drain. Ju before the pasta is ready, blanch the inach in boiling water. Drain and keep warm.
Serves 4
To serve Pile the paa evenly into serving bowls. Lay 3 slices of smoked salmon over each bowl of paa and put them in the oven for a couple of minutes to ju heat the salmon. Add half the dill to the sauce, ir, and pour over the paa and salmon. Place a small handful of inach on top and sprinkle with the remaining dill.
Penne with Mushrooms & Oregano
400 g (14 oz) penne past a
2 tb butter
1 t extra-virgin olive oil
1 red onion, peeled and sliced
400 g (14 oz) field or button mushrooms, sliced
125 ml ( ½ cup) white wine
125 ml ( ½ cup) cream
2 t chopped oregano or parsley
sea salt and freshly ground black pepper
chopped chives for garnish (optional)
Bring a large pot of salted water to the boil. Add the paa and cook until al dente.
While the paa is cooking, in another large saucepan heat the butter and olive oil, add the onion and cook until soft. Add the mushrooms and cook for 2–3 minutes. Pour in the wine and simmer until the liquid has reduced by half. Stir in the cream and bring to the boil. Add the herbs, switch off the heat and season to tae.
Serves 4
To serve Drain the past a, tip it into the mushroom pan and toss it all together. Serve garnished with chopped chives (optional).
Risotto Base
1 tb butter
1 tb extra-virgin olive oil
1 onion, peeled and finely chopped
400 g (14 oz) arborio rice
250 ml (1 cup) white wine
1 litre (4 cups) hot chicken ock or vegetable ock
sea salt and freshly ground black pepper
Heat the butter and olive oil together in a large heavy-bottomed pan over medium heat. Add the onion and cook until soft. Add the rice and ir for a minute or two until well coated with the oil and butter. Add the wine and ir until it is absorbed.
Start adding the hot ock, a ladleful or two at a time. With each addition of ock, ir steadily and conantly until the liquid has been absorbed. Keep adding the ock gradually and irring conantly until the rice is plump and creamy, cooked but st ill slightly al dente (this takes about 20–25 minutes). Season to tae.
Serves 4
Fennel & Pea Risotto
Risotto ingredients (see above)
1 fennel bulb, finely sliced
375 g (1 ½ cups/13 oz) frozen peas fennel tops, roughly chopped (optional)
125 g ( ½ cup/4 oz) grated parmesan
Five minutes before the risotto base is ready (that is after about 15–20 minutes irring), add the fennel, peas and fennel tops. Continue irring and adding ock until the rice is al dente. Ju before serving, ir through the parmesan.
Serves 4
Beetroot Risotto
Risotto ingredients
450 g (15 oz) beetroot, puréed
125 g ( ½ cup/4 oz) grated parmesan
4 t horseradish cream
chopped chives for garnish
To prepare beetroot Bake in foil (at 180°C/350°F) for about 20 minutes or until the beetroot is soft. Allow to cool, unwrap and remove skins. Chop and purée adding some water if necessary.
To make horseradish cream Use one part cream to three parts horseradish relish.
Cook risotto . Five minutes before the risotto base is ready (that is, after about 15–20 minutes irring), ir through the puréed beetroot. Continue irring and adding any remaining ock until the rice is al dente. Ju before serving, ir through the parmesan.
Serves 4
To serve Spoon into bowls and top with a teaoon of horseradish cream. Garnish with chopped chives.
Pumpkin & Pancetta Risotto
Risotto ingredients
2 tb extra-virgin olive oil
45 g (1 ½ oz) butter
4 sprigs rosemary
1 clove garlic, peeled
600 g (20 oz) pumpkin flesh, diced
10 slices pancetta
125 g ( ½ cup/4 oz) grated parmesan
In a pan heat olive oil and butter together. Add half the rosemary, the garlic and pumpkin. The pumpkin will release a little liquid so there is no need to add any water. Cover pan and cook on low heat for 20 minutes, until the pumpkin softens and dissolves. Take rosemary and garlic out and rest .
Chop pancetta and fry in a pan until criy. Drain on kitchen paper and set aside. Cook risotto .
Serves 4
To serve When risotto is ready, ir pumpkin through the base and serve topped with the pancetta, parmesan and the rest of the rosemary, chopped.
Leek & Blue Cheese Risotto
1 tb extra-virgin olive oil
1 tb butter
1 onion, finely chopped
1 leek, white part only, finely sliced
400 g (14 oz) arborio rice
250 ml (8 fl oz) dry white wine
1 litre (2 pints) fish ock or vegetable ock, hot
150 g (5 oz) soft blue cheese, crumbled
sea salt and freshly ground black pepper
Heat the extra-virgin olive oil and butter in a large, heavy-bottomed saucepan. Sauté the onion and leek until soft.
Add the rice and ir for a few minutes to coat with the oil and butter. Pour the wine into the pan and ir the rice until it has been absorbed. Start adding the hot ock, a ladle or two at a time. With each addition of ock, ir conantly until the liquid has been absorbed. Keep gradually adding the ock and irring conantly until the rice is creamy but ill al dente (about 30–35 minutes).
Serves 4
To serve Ju as the risotto is ready for serving, ir in the blue cheese. Season and ir well. Put the lid on the pan and allow to re for a few minutes before serving.
Mushroom Risotto
Mushroomock
2 kg (4 lb) field mushrooms rig of thyme
1 clove garlic
1 ick celery, chopped
1 onion, finely chopped
Risotto
30 g (1 oz) butter
1 onion, finely chopped
250 g (8 oz) arborio rice
125 ml (4 fl oz) white wine
1 litre (2 pints) mushroom ock (or chicken ock – ), hot
3 tb grated Grana Reggiano
100 g (3 ½ oz) mixed mushrooms (e.g. field, shiitake, enoki), sliced
2 tb chopped fresh mixed herbs
1 tb butter, plus extra
extra-virgin olive oil
For theock Place the field mushrooms on 2 baking trays and bake in the oven at 150°C (300°F) for 1 hour.
Then place the mushrooms in a large saucepan, cover with water and add the thyme, garlic, celery and onion. Simmer for about 1 hour, topping up with water every now and then if necessary. Strain. Pour into a saucepan and keep hot.
For the risotto Melt the butter in a large, heavy-based saucepan. Add the onion and cook until it softens.
Add the rice and ir for a few minutes until well coated. Add the wine and ir until it is absorbed.
Add a ladleful of hot ock, and ir conantly until it is absorbed.
Continue adding ock, a ladleful at a time, and ir conantly until the rice is plump and creamy, cooked but without being too soft (about 30–35 minutes).
To finish, ir in the cheese, mushrooms, and all but a teaoon of herbs. Add the oon of butter, switch off the heat, put the lid on the pan and leave to rest for a few minutes.
Serves 4
To serve Drizzle extra-virgin olive oil and rinkle herbs on top.
Note Th e mushroom ock is time-consuming but you will be rewarded with intense flavour.
My Paella ~ or Seafood Risotto
250 ml (1 cup) white wine
1 t saffron threads
40 g (2 tb) butter
1 onion, peeled and finely diced
500 g (1 lb) calaara rice (Spanish paella rice, available from ecialised delis)
1.5 litres (2 ½ pt) hot fish ock
1 x 450 g (15 oz) can roma tomatoes, st rained and diced
300 g (10 oz) mussels, scrubbed and debearded
200 g (7 oz) green raw prawns, peeled
200 g (7 oz) scallops, roe removed
sea salt
lemon juice
handful of chopped fresh herbs (e.g. dill, parsley, basil)
For this recipe you can use a large sauté pan with a lid or a cast-iron Dutch oven.
Heat wine in a pan and add saffron; set aside to infuse.
Melt butter and gently cook onion until soft but not coloured. Add the rice and ir for 5 minutes. Add wine and saffron, ir until wine is absorbed, then add 1 ladleful of hot ock, ir until absorbed, and repeat until the rice is almost cooked (15–20 minutes).
At this stage add a little more ock, the diced, rained tomatoes and the seafood. Put the lid on and eam the seafood for about 5 minutes, shaking the pan to op everything icking.
Take the lid off check that the rice and seafood is cooked, season with salt and a squeeze of lemon juice and ir through chopped herbs. Serve immediately.
Serves 4–6
Notes Paella has been a favourite of mine since going to Spain. It can be a very complicated dish – this is my easy version.
You can use risotto rice (arborio) or long grain if it is not possible to get calaspara.
Use seafood that is available fresh: ju make sure whatever seafood ingredients you choose have about the same cooking time.
Pan-fried Barramundi with Preserved Lemon & Basil Risotto & Sweet Pea Sauce
6 x 150 g (5 oz) barramundi fillets
extra-virgin olive oil
Risotto
100 g (3 ½ oz) butter
1 onion, peeled and finely chopped
500 g (1 lb) arborio rice
100 ml (3 ½ fl oz) white wine
2 litres (3 ¼ pt) hot fish ock
1 tb lemon thyme, chopped
1 cup basil, chopped, plus
6 leaves for garnish
½ cup flat-leaf parsley, chopped
1 tb chervil, chopped
150 g (5 oz) good quality parmesan, finely grated
sea salt
30 g (1 oz) preserved lemon
Sweet pea sauce
20 g (1 tb) butter
1 small onion, peeled and sliced
50 ml (1 
fl oz) white wine
600 ml (20 fl oz) fish ock
500 g (1 lb) frozen peas
sea salt and freshly ground black pepper
To make the sauce Melt butter in a medium pan and gently cook onion until softened, add white wine and boil until liquid has reduced by half. Add hot fish ock, bring to boil and add peas. Cook for 3 minutes, season, strain and reserve liquid. Purée in a blender, adding enough reserved liquid to achieve a soup consist ency. Set aside.
To make the risotto Melt 30 g (1 oz) butter in a large, heavy-based pan and cook onion gently until softened but not browned. Add rice and ir conantly until grains are hot. When hot, add white wine and cook until liquid is almost evaporated. Turn down heat and gradually add hot fish ock, a ladleful at a time, irring the rice conantly. As rice takes up the liquid, add more ock until the rice is cooked – approximately 30 minutes. Add chopped herbs. Fold parmesan cheese, a little salt, herbs, preserved lemon and remaining butter into risotto. Check seasoning and adju if necessary.
Preheat oven to 180°C (350°F). Panfry barramundi in a little olive oil until lightly browned on both sides, then put in pre-heated oven for 5–7 minutes.
Serves 6
To serve Put a serving of risotto on 6 plates with a barramundi fillet atop. Pour pea sauce around risotto and garnish with julienned strips of reserved basil leaves.
Seared Scallops with Spanish Onion & Caper Risotto
70 g (2 ½ oz) butter
1 onion, finely chopped
200 g (6 ½ oz) arborio rice
50 ml (1 ½ fl oz) white wine
750 ml (1 ½ pints) fish or chicken ock , hot
½ Spanish onion, finely sliced
2 t finely chopped mixed herbs
1 tb Grana Parmigiana, grated
2 t small (liliput) capers
24 scallops, roe removed
sea salt and freshly ground black pepper
extra-virgin olive oil
For the risotto In a large, heavy-based saucepan, melt two-thirds of the butter, add the chopped onion and cook until soft. Add the rice and ir for 5 minutes. Add the wine and ir until absorbed. Start to ladle in the hot ock, a ladle at a time, conantly irring until it is absorbed by the rice.
Keep adding the ock slowly, continually irring, until the rice is almost cooked (about 30–35 minutes).
Add the Spanish onion, herbs, cheese and capers and ir through. The rice should be creamy, the grains al dente. Put a lid on the pan and leave the risotto to rest for a few minutes while you cook the scallops.
For the scallops Season the scallops and sear them in a hot frying pan until browned on the outside but only ju cooked through – they take only 1–2 minutes and are ready when they turn from opaque to white.
Serves 4
To serve Place a neat mound of risotto on each serving plate and arrange 6 scallops per person around the risotto. Drizzle with extra-virgin olive oil.
Prawn, Witlof, Raisin & Parsley Salad
4 heads witlof
50 g (1 ½ oz) butter
1 ½ tb sugar
200 ml (6 ½ fl oz) veal or chicken ock (see pages 222, 221)
1 tb butter, extra
16 green (raw) king prawns, peeled but with tail intact
2 bunches parsley, leaves roughly chopped
150 g (5 oz) raisins
25 ml (1 fl oz) balsamic vinegar
sea salt and freshly ground black pepper
For the witlof Separate the witlof ears and cut each in half vertically.
In a pan over high heat, add the butter and sugar and ir until the sugar has dissolved to make a light caramel.
Add the witlof to the pan and brown a little. Add the ock and cook until the witlof is tender (2–3 minutes).
Meanwhile, for the prawns Remove any black inteinal tra
. In a heavy frying pan melt extra butter and sauté the prawns in the hot pan until they ju turn from transparent to white.
Toss the parsley, raisins and prawns together with the balsamic and season well.
Serves 4
To serve Place a little pile of witlof on each plate, and drizzle with pan juices. Pile the prawn mixture high on top of the witlof.
Chilli Prawns
3 large chillies
½ bunch (about 45 g/1 ½ oz) coriander
2 limes
50 ml (1 fl oz) honey
200 ml (7 fl oz) extra-virgin olive oil
16–20 green prawns, peeled but tails left on
De-seed and dice the chillies. Roughly chop coriander, and mix with the ze and juice of the limes and the honey.
Add the olive oil. Put prawns in the marinade and leave for 30 minutes, then barbecue or put on an ovenproof tray and grill. Prawns are cooked when they turn from green to pink.
Serves 4
Notes This is an easy one I give to the boys with beers. We eat them raight off the tray most of the time, but if you want to be a little more civilised, put a fingerbowl on the table, rinkle some chopped coriander leaves over the cooked prawns and offer some eamed rice on the side.
You can vary the marinade with garlic or sweet chilli sauce if you can’t be bothered with chillies.
If you like prawns really hot ju add more chillies.
Crisp Calamari with Lemon & Caper Mayonnaise
400 g (14 oz) fresh calamari, cleaned and finely sliced into rings
plain flour for coating the calamari oil for shallow (or deep) frying
sea salt and freshly ground black pepper
½ bunch watercress
1 lemon, quartered
Mayonnaise
200 ml (6 ½ fl oz) fresh mayonnaise
50 ml (1 ½ fl oz) freshly squeezed lemon juice
1 tb capers (preferably the tiny liliput capers)
For the mayonnaise Add the lemon juice and capers to the mayonnaise. Mix well. Refrigerate until ready to serve.
For the calamari Heat the oil, either in a deep-fryer (if you have one) or in a shallow frying pan, until smoking. Toss the calamari rings in seasoned flour and fry until golden brown (about 3 minutes).
Remove and drain on paper towel.
Serves 4
To serve Season the calamari and serve with a dollop of mayonnaise, a handful of watercress and a lemon wedge.
Skewers of Scallops & Prawns with Tamarind Dressing
1 packet bamboo skewers
400 g (14 oz) peeled green (raw) prawns
400 g (14 oz) scallops, roe removed
Dressing
75 g (2 oz) tamarind
350 ml (11 fl oz) hot water
60 ml (3 tb) honey
sea salt
Dissolve tamarind in hot water. Using diosable gloves squeeze the pulp to help the process. Pass through a sieve and discard pulp. Whisk honey into tamarind water and season with salt.
Soak bamboo skewers for at lea an hour so they don’t burn whilst cooking. Thread prawns and scallops onto skewers one after the other until full. Cook on barbecue until prawns are pink.
Serve dressed with tamarind dressing on a bed of eamed couscous, or with a herb and rout salad.
Serves 4
Note You can also skewer monkfish and prawns and/or baby octopus.
Calamari with Tarragon Pest o & Eggplant
2 bunches tarragon
400 g (14 oz) fresh calamari, cleaned and sliced into rings
2 cloves garlic, crushed
2 small eggplant, finely sliced into rounds
sea salt and freshly ground black pepper
Peo
2 tb pine nuts
2 tb grated parmesan
about 100 ml (3 ½ fl oz)
extra-virgin olive oil
For the calamari Remove the leaves from the tarragon bunches (for the peo) and keep the alks. Marinate the calamari in the alks and the crushed garlic for 30–45 minutes.
For the peo In a pan, toss the pine nuts over medium heat until lightly browned. In a food processor, blend the tarragon leaves, toaed pine nuts, parmesan and enough oil to make a pesto consiency. Set aside.
Char-grill or sear the eggplant in a hot frying pan in a little extra-virgin olive oil. Keep warm. Sauté the calamari in the pan until ju cooked through (about 3 minutes). Season well.
Serves 4
To serve Lay the eggplant slices around the plates, rinkle the calamari on top and drizzle around the peo dressing.
Steamed Whiting Fillets on Sweetcorn Pancakes
sea salt and freshly ground
black pepper
8 whiting fillets
240 g (8 oz) green beans, trimmed
Pancakes
150 g (5 oz) plain flour
75 ml (2 ½ fl oz) milk
25 ml (1 fl oz) extra-virgin olive oil, plus extra to drizzle
2 free-range eggs
1 egg yolk
125 g (4 oz) corn kernels
2 tb chopped parsley, plus extra for garnish
For the pancakes Place flour in a large mixing bowl and make a well in the centre. Add the milk, oil, eggs and yolk to the well and whisk together all the ingredients until smooth. Fold in the corn and parsley. Season.
For the fish Season the fish and eam for about 6 minutes, or until ju cooked through. If you don’t have a eamer, place in a shallow dish covered with buttered foil and bake at 200°C (400°F) until cooked through.
Meanwhile, for the pancakes While the fish is cooking, add a little extra-virgin olive oil to a frying pan and when hot, ladle in the pancake batter to a diameter of about 10 cm (4 in) across for each of the 4 pancakes. When one side is lightly browned, flip over and cook through.
Plunge the beans into a saucepan of boiling water for a few minutes, then drain and season.
Serves 4
To serve Place a pancake in the centre of each plate, place some beans on top of that, then lay 2 whiting fillets over the beans in a cross shape. Sprinkle with parsley and drizzle with a little extra-virgin olive oil.
Tuna with Curried Lentils
4 tuna eaks
handful of baby inach
leaves for garnish
extra-virgin olive oil
Curried lentils
30 g (1 oz) butter
2 onions, finely chopped
300 g (10 oz) green Puylentils
750 ml (1 ½ pints) fish or
chicken ock
extra 100 g (3 ½ oz) butter
2 tb curry powder (buy a good blend or make up your own e.g. ground chilli, cumin, coriander, turmeric, fenugreek)
For the lentils Melt the butter in a large saucepan. Add the onions and cook until soft. Add the lentils, ir well, then pour in the fish ock. Bring to the boil, turn down to a simmer, and cook until al dente (about 20 minutes). You should have 125 ml (4 fl oz) of ock left in the pan.
In another saucepan, melt the extra butter and add the curry mix, irring well. Add lentils and the ock and ir well.
For the tuna Char-grill or sear the tuna in a hot frying pan until well coloured on the outside but rare inside (or cook as desired).
Serves 4
To serve Spoon the lentils into large shallow bowls or plates, place the tuna on top, oon over any extra juice, place a few baby inach leaves on top of the fish and drizzle with extra-virgin olive oil.
John Dory with Asparagus & Cider Dressing
pinch of sea salt
2 bunches asparagus, woody ends trimmed
½ bunch watercress
sea salt and freshly ground black pepper
4 John Dory fillets
1 tb extra-virgin olive oil
1 t butter
Dressing
50 ml (1 ½ fl oz) cider vinegar
50 ml (1 ½ fl oz) apple juice
100 ml (3 ½ fl oz) extra-virgin olive oil
1 t cream
Preheat the oven to 200°C (400°F).
For the dressing Whisk together the vinegar, apple juice, extra-virgin olive oil and cream. Set aside.
For the salad Bring a saucepan of salted water to the boil for the asparagus. Drop the ears in the boiling water for about 3 minutes. Drain. In a large bowl, mix the asparagus with the watercress, add two-thirds of the dressing and toss well.
For the John Dory Season the fish fillets. Add the oil and butter to a frying pan over medium heat. Sear the fillets on both sides for a couple of minutes, then transfer to an ovenproof dish and place in the oven for 4–5 minutes, or until ju cooked through.
Serves 4
To serve Place some asparagus and watercress salad next to the fish on each serving plate, and drizzle both with the remaining cider dressing, drizzling a little around the plate, too.
Steamed John Dory with Field Mushrooms & Bacon
50 g (1 ½ oz) butter
2 small brown onions, finely sliced
250 g (8 oz) bacon, sliced into small batons
2 large field mushrooms, thickly sliced
6 large kipfler potatoes, peeled and diced
750 ml (1 ½ pints) fish ock or chicken ock
1 bunch flat-leaf parsley, finely chopped
4 John Dory fillets
extra-virgin olive oil
sea salt and freshly ground black pepper
Melt the butter in a heavy-based pan. Cook the onions until soft. Add the bacon and cook for a few more minutes. Add the field mushrooms and potato. Pour in enough ock to ju cover the mixture and simmer until the potato is soft (about 6–7 minutes).
Stir in all but 1 tb of parsley.
For the John Dory Ju before the mushroom mixture is ready, place the fish fillets in a bamboo st eamer, drizzle with extra-virgin olive oil and season. Steam for about 4 minutes, or until ju cooked through. (Or cook the fish in a shallow dish in the oven if you don’t have a eamer, drizzled with oil, seasoned and covered with buttered foil.)
Serves 4
To serve Spoon the mushroom mixture on to serving plates, place a fillet of John Dory on top and garnish with remaining parsley.
Blue-eye Cod Stuffed with Shallots & Thyme, Caramelised Witlof
12 shallots, finely chopped
60 g (2 oz) unsalted butter
lash of dry white wine
½ bunch thyme, leaves only
4 blue-eye cod fillets, skin on if possible
sea salt and freshly ground black pepper
extra 1 tb butter
2 punnets snowpea routs
Witlof
70 g (2 ½ oz) unsalted butter, plus extra 1 tb
100 g (3 ½ oz) sugar
4 heads witlof, leaves halved lengthwise
100 ml (3 ½ fl oz) fish ock
Melt the butter in a frying pan and add the shallots with the wine and thyme. Cook until the shallots are soft. Set aside.
For the blue-eye cod Preheat the oven to 220°C (425°F).
If your cod has skin, using a sharp knife make an incision under the skin to form a pocket. If your fillets have no skin, use the knife to cut a pocket into the fillet horizontally.
Using your fingers, fill the pocket with the shallot mixture. Season the fish with salt and pepper.
Melt the knob of butter in a pan over medium to high heat and brown both sides of the cod.
Transfer to a heatproof dish and place in the oven to finish cooking through (about 5 minutes).
Meanwhile, for the witlof Melt the butter with the sugar in a saucepan over low heat, irring, until the sugar has dissolved and a light caramel forms.
Add the witlof and fish ock and cook until the witlof has softened.
In another pan, melt the extra butter and sauté the snowpea routs for a couple of minutes.
Serves 4
To serve Place a small pile of witlof in the centre of the plate, with a oonful or 2 of the caramel juices. Sit a handful of snowpea routs on the witlof and place the fish on top.
Baked Cod Fillets with Tomato, Ginger & Coriander
6 x 150 g (5 oz) blue-eye cod fillets, skin on (or any firm white-fleshed fish)
Salsa
6 roma tomatoes
sea salt
1 large red chilli
1 tb ginger, peeled
½ bunch (about 45 g/1 ½ oz) coriander
1 tb white wine vinegar
1 tb extra-virgin olive oil
Preheat oven to 200°C (400°F).
For salsa Score the bottom of the tomatoes and blanch in salted, boiling water for 30 seconds or until the skin arts to come away. Take out of the water and plunge into iced water.
When cool peel the tomatoes, cut in half and squeeze the seeds out with your hand. Chop the tomatoes into about 1 cm (1/3 in) dice and season with salt.
Cut the chilli in half lengthwise, scrape the seeds out then finely dice flesh and add to the tomato. Grate the ginger using the fine side of the grater and add to the tomatoes. Pick the coriander leaves from the st ems and chop them, then ir into tomato mixture, together with vinegar and oil. Check seasoning.
To cook the fish Heat a small amount of oil in a frying pan. When the oil is hot place fish fillets in skin side down and fry until skin is brown – approximately 2 minutes. Remove to a greased tray and cook in oven for another 5 minutes. When the fish is cooked the flesh will be white and flaky.
Serves 6
To serve Serve on dinner plates with a generous oonful of salsa.
Notes This is a very simple and light way to serve fish. You could also serve with a side dish of crispy potatoes.
The salsa can be served with other fish dishes. Try a teaoon on oysters or as a side salad.
Coral Trout with Soba Noodles & Enoki Mushrooms
2 tb miso paste
310 ml (10 fl oz) water
3 tb brown sugar
75 ml (2 ½ fl oz) dry sake
8 coral trout fillets (or red emperor)
300 g (10 oz) soba noodles
1 tb extra-virgin olive oil
100 g (3 ½ oz) enoki mushrooms
400 g (14 oz) snowpea sprouts
800 g (1 lb 10 oz) bean sprouts
1 bunch coriander, chopped
Mix together the miso pae and water to make a miso ock, add the sugar and sake and ir well. Marinate the trout in this liquid for about 12 hours.
Preheat the oven to 200°C (400°F).
For the soba noodles Bring a large pot of water to the boil. Add the noodles, return to the boil, add 250 ml (8 fl oz) of cold water, return to the boil, add another 250 ml (8 fl oz) of cold water, return to the boil once more, then tae to make sure noodles are cooked through. Drain and rinse well under running water. Set aside.
For the coral trout Remove the fish from the marinade. Strain the marinade through a fine sieve into a small saucepan. Bring to the boil then simmer, ready to pour over the fish.
Heat the extra-virgin olive oil in a frying pan and seal the fish on one side, then flip to seal the other. Transfer to an ovenproof dish and place in the oven to cook (about 5 minutes). Ju before the fish is due to be ready, in the frying pan sauté the mushrooms lightly.
Meanwhile, for therouts While the fish is cooking, bring a saucepan of boiling water to the boil. Add the snowpea sprouts and bean routs for a couple of minutes. Drain immediately and toss with the soba noodles and coriander.
Serves 4
To serve Divide the noodle mixture among 4 bowls, lay the fish over the noodles, put some mushrooms on top of the fish and pour over the hot miso marinade.
Pan-fried Snapper with Mussels, Cucumber & Tomatoes
700 g (1 ½ lb) mussels (optional)
4 x 200 g (7 oz) snapper fillets, skin on
sea salt
50 ml (1. fl oz) white wine
extra-virgin olive oil
Cucumber and tomato salad
1 cucumber
4 vine-ripened tomatoes
sea salt
25 ml (1 fl oz) white wine vinegar
¼ bunch (about 20 g/ oz) dill
¼ bunch (about 20 g/ oz) basil
40 ml (1 1/3 fl oz) extra-virgin olive oil
To make the salad Cut cucumber lengthwise and de-seed. Cut tomatoes in half and de-seed as well. Dice tomato and cucumber into 2 cm ( ¾ in) cubes and season with sea salt.
Add the vinegar, roughly chopped dill, torn basil leaves and olive oil.
De-beard the mussels and give a light scrub with a clean scourer if they aren’t already clean. Salt skin of snapper fillet and place skin side down in a hot pan and cook for 3 minutes on each side. Take out of pan and rest .
While the fish is reing throw the mussels in the same pan, pour in wine and cover pan. Boil vigorously.
The eam will open the mussels: they are cooked when they open.
Serves 4
To serve Put fish and mussels on dinner plates with cucumber salad to the side and drizzle with olive oil.
Notes This is a very fresh and tay meal, but also quick to prepare. The fresher the mussels are the better it will be.
Discard any mussels that don’t open.
You can also cook the fish and mussels on the barbecue. If you coat the mussels with wine before putting them on the barbecue they will cook really quickly.
Tuna with Roast ed Tomato & Asparagus Purée
4 vine-ripened tomatoes
extra-virgin olive oil
4 tuna eaks
12 basil leaves for garnish
Aaragus purée
2 bunches of asparagus, woody ends trimmed
200 ml (6 ½ fl oz) fish ock
For the tomatoes Preheat the oven to 200°C (400°F).
Cut each tomato into 6 wedges and place in a shallow ovenproof dish.
Drizzle over a little extra-virgin olive oil and roast for about 20–25 minutes.
Meanwhile, for the aaragus purée Bring the fish ock to the boil and add the asparagus. Simmer until very soft. Drain almost all the ock off, but keep a few tableoons to put in a blender with the aaragus. Purée the mixture in the blender until smooth.
Ju before the tomatoes are ready, sear the tuna in a very hot frying pan, or on a char-grill, until coloured on the outside but rare inside.
Serves 4
To serve Place 6 tomato wedges on each plate, place a tuna eak on top, dollop some purée on top of the tuna, garnish with 3 basil leaves and drizzle with extra-virgin olive oil.
Tuna with Onion Crème, Thyme, Asian Greens & Mussels
20 mussels (optional)
4 x 200 g (6 ½ oz) tuna eaks
300 g (10 oz) mixed Asian greens (e.g. bok choy, choy sum)
extra-virgin olive oil
Onion crème
2 tb butter
6 onions, finely chopped
1 ½ tb white wine
50 ml (1 ½ fl oz) fish or chicken ock
100 ml (3 ½ fl oz) cream
½ bunch thyme, leaves only
For the onion crème Melt the butter and sweat the onions over a gentle heat until soft. Add the white wine and allow to reduce a little, then add the fish ock. Simmer for a few minutes to reduce a little more, then add the cream. Stir in the thyme leaves. Keep warm.
For the mussels If you are serving the tuna with mussels, scrub them well and remove their beards. Discard any that are open. In a large saucepan bring a little water to the boil. Add the mussels, cover the saucepan tightly and boil for a minute or so. Remove the opened mussels and set aside. Throw out any that do not open.
For the tuna Sear the tuna on both sides in a hot frying pan until well coloured but rare inside.
Blanch the Asian greens in a saucepan of boiling water for about 2 minutes. Drain.
Serves 4
To serve Place a large oonful of onion crème on a plate. Place the tuna on top of the crème, then top with the greens. Drizzle with extra-virgin olive oil and serve the mussels to the side.
Barbecued Tuna with Corn Salsa
4 x 200 g (7 oz) tuna eaks
Salsa
3 corn cobs
1 onion, diced
1 red capsicum, diced
1 tb extra-virgin olive oil
1 large red chilli, de-seeded and finely chopped
¼ bunch (1 tb) tarragon, chopped
¼ bunch (1 tb) dill, chopped
¼ bunch (2 tb) parsley, chopped
zest of 1 lime
30 ml (1 fl oz) extra-virgin olive oil
sea salt
Slice corn off the cobs. Soften the onion and capsicum in oil, then add chilli and corn and cook gently for about 8 minutes, irring occasionally. Take off the heat and add herbs, lime and extra-virgin olive oil. Season to tae.
Sear the tuna on the barbecue or in a very hot griddle pan for a few minutes on each side until it is cooked through. Serve with a couple of tablespoons of salsa.
Serves 4
Notes Salsa can be served hot or cold but it is best at room temperature.
This is a very fresh, summery dish that doesn’t take very long to prepare, because the salsa can be made in advance.
The salsa is good accompanying leftovers.
Salsa can be used with salmon, tuna and swordfish as well as meats and chicken.
Salmon with Celery-vanilla Stock
4 salmon fillets
2 bunches asparagus, woody ends trimmed
8 tiny white onions, peeled
100 g (3 ½ oz) peas
1 bunch chervil, finely chopped
Celery-vanillaock
300 ml (10 fl oz) fish ock
150 ml (5 fl oz) freshly squeezed celery juice
3 vanilla beans, split vertically
sea salt and freshly ground black pepper
For theock Heat the fish ock, add the celery juice and vanilla beans and simmer for a few minutes. Season.
For the salmon Steam the salmon for 5–6 minutes or heat the oven to 200°C (400°F) and bake in a shallow dish covered with buttered foil. Keep warm.
For the vegetables Bring a saucepan of salted water to the boil and blanch the vegetables for a few minutes, until ju tender.
Serves 4
To serve Divide the vegetables between 4 bowls or bowl-plates, place the salmon on top and pour over the celery-vanilla ock. Sprinkle with chervil.
Salmon with Spiced Couscous, Green Olive Tapenade & Mascarpone
4 salmon fillets
500 ml (1 pint) fish ock
1 tb extra-virgin olive oil
250 g (8 oz) couscous
2 tb harissa
sea salt and freshly ground black pepper
40 Roman beans
200 g (6 ½ oz) green olive tapenade
100 g (3 ½ oz) mascarpone
25 ml (1 fl oz) extra-virgin olive oil
Remove any bones from salmon.
Set aside.
For the spiced couscous Heat the fish ock. Heat the extra-virgin olive oil in a saucepan until smoking. Add the couscous and mix well, toaing until golden brown (3–4 minutes).
Stir in the harissa, then pour in the fish ock and keep irring until the ock has been absorbed.
Season well, cover and set aside.
For the salmon Place the salmon in a eamer and cook for 5–6 minutes, or until ju cooked. If you don’t have a st eamer, heat the oven to 200°C (400°F) and bake in a shallow dish covered with buttered foil.
For the Roman beans Bring a saucepan of salted water to the boil and cook the beans for a couple of minutes. Drain.
For the mascarpone Lightly mix the olive tapenade with the mascarpone.
Serves 4
To serve Fork the couscous and place a round mound on each plate, place the salmon on top, with the beans and a dollop of mascarpone next to it. Drizzle with extra-virgin olive oil.
Barramundi with Cauliflower Purée, Zucchini, Basil, Pine Nuts & Currants
50 ml (1 ½ fl oz) extra-virgin olive oil, plus extra to drizzle
4 barramundi fillets
sea salt and freshly ground black pepper
2 tb pine nuts
4 small zucchini, cut into matchicks
4 tb currants, marinated in a little port
12 basil leaves, sliced finely
Cauliflower purée
2 tb butter
1 cauliflower, florets only
(remove st alks), finely sliced
1 litre (2 pints) milk
sea salt and freshly ground
black pepper
Preheat the oven to 180°C (350°F).
For the cauliflower purée Melt the butter in a large, shallow pan. Add the cauliflower and cook over a gentle heat, irring occasionally, for about 10 minutes. Ju cover the cauliflower with milk (you may not need to use the whole litre) and simmer gently until tender. Drain, purée and season.
Meanwhile, for the barramundi Heat the oil in a frying pan. Season the barramundi and cook on one side until golden brown, flip over to colour the other side, then transfer to an ovenproof dish and finish off in the oven for 4–5 minutes. While the fish is cooking through, add the pine nuts to the pan and ir until lightly toasted. Add the zucchini and currants and ir for a couple of minutes, then throw in the basil. Season.
Serves 4
To serve Spoon some purée on to the plates in a round shape, place the barramundi on top, then the zucchini mixture on top of the fish. Drizzle with a little extra-virgin olive oil.
Mahi Mahi with Figs & Blue Cheese Sauce
4 x 100 g (3 ½ oz) mahi mahi fillets
4 figs
1 bunch aaragus (about 250 g/8 oz)
1 bunch pencil leeks, washed
baby basil leaves (about ½ cup)
Blue cheese sauce
100 ml (3 ½ fl oz) cabernet sauvignon vinegar
100 g (3 ½ oz) fourme d’ambert (or any mild blue cheese)
150 ml (5 fl oz) fish ock
Crust
150 g (5 oz) almond slivers, toast ed
100 g (3 ½ oz) ginger, finely grated
1 cup basil leaves
4 cloves garlic
1 cup milk
15 g ( ½ oz) butter
sea salt
To make the cruAfter almonds are toasted, allow to cool and place in food processor. Pulse for about 5 seconds and add basil and ginger. Pulse for about 10 seconds and put mix into a bowl. Put garlic in the milk, bring to the boil and simmer until garlic is soft – about 10 minutes. Strain garlic and squeeze pulp into the almond and basil mix. Melt butter and add to mix, making a pae. Season with sea salt.
To make the sauce Put the cabernet sauvignon vinegar into a pan with half the blue cheese and the fish ock. Heat and allow to reduce, whilst whisking conantly so cheese melts, until volume is half the original quantity. Set aside.
Preheat oven to 180°C (350°F).
Slice figs into 5 slices each, on a bias.
Put figs on a baking tray lined with baking paper and cook in oven until semi-collapsed – about 5 minutes.
Wash the aaragus and leeks. Snap the woody end off the asparagus spears and discard. Slice both aaragus and leeks on bias, then blanch.
Season fish and press the almond crust over one side. Place on a baking tray lined with baking paper and cook in the preheated oven for 7 minutes.
Serves 4
To serve Divide the figs between plates with leek and aaragus on top. Place the mahi mahi on top and pour the sauce around. Divide the remaining cheese into a dozen knobs, put 3 on each plate, and decorate with baby basil leaves.
Note If mahi mahi isn’t available you can try swordfish.
Mahi Mahi with Parsley Crust , Crisp y Prosciutto & Corn
6 x 150 g (5 oz) mahi mahi cutlets
200 g (7 oz) prosciutto
Cru
200 g (7 oz) day-old bread, toast ed
¼ bunch (about 20 g/. oz) sage, chopped
½ bunch (about 60 g/2 oz) flat-leaf parsley, chopped
30 g (1 oz) grated parmesan
2 t Dijon muard
1 egg
1 egg yolk
sea salt
Corn sauce
1 onion, peeled and diced
150 g (5 oz) white-fleshed fish scraps
100 ml (3 ½ fl oz) white wine
1 x 425 g (13 oz) can corn kernels
200 ml (2 fl oz) cream
3 cobs corn
sea salt and freshly ground black pepper
lemon juice (optional)
For the cruProcess bread until a doughy consiency, add herbs, parmesan cheese and muard. Remove from processor and slowly add eggs until it is a moist dough. Check seasoning. Pat this dough crust to a thickness of 0.5 cm ( ¼ in) around each portion of fish.
For the corn sauce Sweat onion (cook gently) in a pan until translucent.
Add fish scraps and cook until sealed.
Add wine and heat until volume is reduced by half, then add the canned corn kernels and cream. Simmer for 15 minutes. Blend to a purée and sieve, set aside.
Barbecue or grill fresh cobs of corn until golden brown, slice kernels off the cobs.
Preheat oven to 200°C (400°F).
Place fish cutlets on an oiled oven tray and bake for 15 minutes or until the flesh is white. Roughly slice prosciutto into strips and fry until crispy, drain on kitchen paper.
When nearly ready to serve, reheat sauce then add fresh kernels. Season sauce and add a little lemon juice if necessary.
Serves 6
To serve Place 3–4 tableoons of sauce in the centre of each plate, put fish on top and rinkle with fried prosciutto.
Notes The trick to serving fish is not to overcook it. Don’t be afraid to check with a knife to see if it is cooked enough before you serve. However, it is better if the fish is a little underdone rather than overdone, because you can always cook it some more if necessary.
Whole Fish with Asian Greens & Crab Meat
4 plate-sized barramundi (or any plate-sized fish)
extra-virgin olive oil
3 shallots, peeled and diced
2 t ginger, grated
2 kaffir lime leaves, chopped
200 g (7 oz) shiitake mushrooms, sliced
½ Chinese cabbage, shredded
15 ml ( ½ fl oz) fish sauce
50 ml (1. fl oz) fish ock
200 g (7 oz) crab meat
lime wedges to serve
Coating
1 sheet nori (Japanese seaweed)
2 t sesame seeds
2 t dried chilli, chopped
Preheat oven to 200°C (400°F).
Tear nori into small pieces, and mix with sesame seeds and chilli. Pat the coating liberally around each fish.
Seal fish in a hot pan, transfer them to an ovenproof dish and cook in the oven for approximately 8 minutes.
While the fish is cooking heat oil in a large frying pan, add shallot, ginger, lime leaves and mushrooms. Add cabbage and sauté for 3 minutes, add the fish sauce, ock and crab meat and simmer until the cabbage collapses.
Serves 4
To serve Serve fish on dinner plates with a small amount of Asian greens on top, letting the sauce drip over the fish, and a wedge of lime on the side.