Movie dishes , Aglio e Olio. (Scarlett’s pasta)

17 Apr

With the world in lockdown due to covid19. Times are unpredictable but to keep my mind sane whilst staying in isolation, I’ve decided to do a series of recipes from foodie films starting with something easy but just mouthwatering from the movie “Chef”

Mollys ( Scarlettt Johansson) Pasta

“Aglio e Olio “ made with just a few ingredients it’s just sex on a plate!

Chef Carl Casper (Jon Favreau) suddenly quits his job at a prominent Los Angeles restaurant after refusing to compromise his creative integrity for its controlling owner (Dustin Hoffman), he is left to figure out what’s next. Finding himself in Miami, he teams up with his ex-wife (Sofia Vergara), his friend (John Leguizamo) and his son to launch a food truck. Taking to the road, Chef Carl goes back to his roots to reignite his passion for the kitchen — and zest for life and love.

Serves 2

PREP TIME 15Mins

COOK TIME 15 Mins

TOTAL TIME 30 Mins

INGREDIENTS

• 350g dried spaghetti

• 250ml extra virgin olive oil

• 12 large garlic cloves, thin slivers

• 1 tbl crushed red pepper flakes

• 1 handful fresh parsley, minced

• 1 handful Parmesan cheese, grated

• sea salt

• ground black pepper

• 2 lemons

DIRECTIONS

1. Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente 8-10 minutes.

2. Reserve some pasta water, then drain pasta.

3. Heat olive oil in a large pan over medium heat.

4. Add garlic and stir frequently until the garlic is golden brown.

5. Add red pepper flakes, salt and pepper.

6. Add the drained spaghetti directly to the pan.

7. Toss until spaghetti is thoroughly coated with the

garlic oil (add reserved pasta water if necessary).

8. Remove pan from heat. Add the parsley, Parmesan and toss well.

9. Check for flavor and adjust the salt if necessary.

10. Squeeze lemons to taste, garnish with more Parmesan, and enjoy

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Wild garlic and My Butter poached Cod with wild garlic miso and grilled asparagus recipe

1 Apr
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Wild garlic

Spring is in the air and wild garlic is a truly idyllic culinary treat – a wild ingredient that, when in season, grows in abundance, nestled among bluebells, attracted by the moist soil and shady woodland environment. Wild garlic has enjoyed a culinary boom in recent times, taking its place alongside rhubarb and asparagus as a pillar of spring’s bounty. It has a short season, usually first appearing in mid-March and lasting until early May.

Wild garlic can be identified by its distinctive smell, long pointed leaves and white flowers, which bloom at the end of the season. Don’t pick wild garlic that has large amounts of white flowers, as this indicates older leaves which are likely to be slightly woody and bitter in flavour.

Although the pungent smell of garlic makes it easy to identify, always take care when foraging your own ingredients – there have been cases of people mistaking poisonous plants (such as Lily of the Valley) for wild garlic. That said, it is certainly one of the easiest things to forage for, as wild garlic smells particularly strong.

Wild garlic doesn’t have to be foraged. It’s a frequent staple of food markets at the peak of the season. As with all vegetables, choose wild garlic with bright, fresh leaves and avoid specimens that have wilted.

A member of the Allium the plant has the same pleasing combination of sweetness and astringency that make leeks, onions, spring onions, chives and bulb garlic so useful in the kitchen.Although edible, the bulbs of the wild garlic plant are usually too small to be of much use and if you ever buy a bunch you’re unlikely to see any bulb at all (digging the bulbs out means no foliage for next year). The characteristic white flowers however, are perfectly edible – and pretty too – although the plant is at its best before too many flowers appear, signalling tougher leaves and a more bitter flavour. In April, when wild garlic is at its peak, you are more likely to find delicious tight buds than open flowers, but clever cooks call upon many different preserving techniques such as pickling, fermenting and freezing in a flavoured butter

Served with jersey royals and asparagus alongside roast chicken or spring lamb they’re a seasonal dream.Eggs are also a natural bedfellow – in an omelette or frittata or woven into a plate of buttery scrambled eggs. Soothing spring risottos tame the wild leaf and it makes an excellent pesto. And in a soup adding a delicate flavour.

Wild garlic flowers will give any dish a touch of cheffy presentation and their delicate floral garlic flavour is not to be missed. If you manage to catch the flowers in their buds just before they have bloomed, try pickling them. This is also a good way of reducing the amount of seeding the plant will do if your wild garlic patch is getting out of control!

Once the flowers are starting to go, you will be left with the three-cornered nobbly little seed pods. These can be picked, salted and pickled to create zingy little garlic capers. A lovely way to preserve wild garlic long after the season ends

Butter poached Cod with wild garlic miso and grilled asparagus

Ingredients

serves 4

COD

• 500g of cod fillet, skinned

• 100g of rock salt

• 200g of unsalted butter, cubed

• lemon juice, to taste

WILD GARLIC MISO

• 60g of miso paste, brown rice miso if available

• 30g of wild garlic, leaves picked and washed, reserve the flowers for garnish

• 20ml of water

• 160ml of grapeseed oil

• lemon juice, to taste

• salt, to taste

ASPARAGUS

• 18 asparagus spears

• salt, to taste

• lemon juice, to taste

TO SERVE

• 50g of bonito flakes , grated

Method

1 Place the cod fillet in a dish or baking tray and sprinkle over the rock salt to cover. Leave to salt for 7 minutes

2Meanwhile, place the miso, wild garlic leaves and water in a blender and blitz together until smooth. Gradually add the oil while continuing to blend and allow the mixture to emulsify (as if making a mayonnaise). When fully combined, season to taste with a little lemon juice and salt

3 After 7 minutes rinse the salt from the cod under cold water and pat the fish dry with kitchen paper. Cut into 4 equal portions and set aside

4 Preheat to high a griddle pan.

5 To cook the cod, place the butter in a pan and cook over a high heat to create a brown butter (beurre noisette). As soon as the butter starts to foam and is lightly golden with a nutty aroma, remove from the heat and cool quickly to stop it from burning

6 Pour the butter into a wide pan (large enough to fit all 4 pieces of cod) and warm through gently to 60°C. Add the cod and gently poach for 5 minutes on each side, being careful to keep the temperature low

7 While poaching, griddle the asparagus spears for 2 minutes until tender, turning regularly. Thinly slice the cooked spears into 2mm thick rounds and season with a little lemon juice, salt and some of the butter from cooking the cod

8 To serve, spoon a generous amount of the wild garlic miso into each serving dish. Drain the cod from the butter and pull apart into large flakes. Dress these with a little more salt, lemon juice and butter and add to the dishes

9 Scatter over the asparagus slices and garnish with the reserved wild garlic flowers and a pinch of bonito flakes.

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Pan-roasted cod loin with pea and asparagus risotto

12 Jul

Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go.

While the rice cooks, it releases its starch, which is essential to giving the risotto a rich, creamy consistency. The more starch in your rice, the creamier the risotto. This is why cooking your rice slowly is essential; cooking risotto low and slow gives super-starchy arborio rice the time it needs to release the starch and achieve the sought-after creaminess.

Like pasta, risotto is cooked al dente, which means that it should be slightly firm to the bite—a degree of doneness that might seem underdone in ordinary white rice. It should not be crunchy though.

Ingredients

• COD LOIN

• 4 portions of cod loin, thick, skin-on

• 2 tbsp of olive oil

• 30g of unsalted butter

•salt

•freshly ground black pepper

• PEA AND ASPARAGUS RISOTTO

• 150g of asparagus spears, fine

• 1l vegetable or chicken stock, fresh

• 2 shallots, peeled and finely chopped

• 1 small fennel bulb finely chopped

• Zest and juice of 1 lemon

• 1 Handful of chopped mint

• 1 handful of chopped oregano and dill

• 1 garlic clove, peeled and crushed

• 25g of unsalted butter, diced

• 250g of carnaroli risotto rice

• 250ml of dry white wine

• 50g fresh or frozen peas

• 30g of Parmesan, finely grated

• 1 tbsp of olive oil

•salt

•freshly ground black pepper

• Sprigs of dill for serving

Method

1

To begin, place the vegetable stock in a small pan, bring to the boil then keep warm over a low heat

2

Prepare the asparagus by snapping of the woody ends (add the woody ends to the pan with vegetable stock). Cut an inch off the tips of the spears and finely slice the remaining middle section into discs, setting both aside

3

Make the risotto by adding the olive oil to a wide, heavy-based frying pan over a low heat. Sweat the shallot, fennel and crushed garlic until soft and translucent, this will take around 8–10 minutes. Season lightly with salt and pepper

4

Add the diced butter to the pan along with the rice and stir for a couple of minutes until the rice becomes hot and sticky. Turn up the heat and add the white wine, stirring until the wine has evaporated

5

Remove the woody asparagus ends from the stock with a slotted spoon and discard them. Lower the heat to moderate and start adding the stock to the rice, one ladleful at a time. Stir and allow the rice to absorb the liquid before adding another ladleful. After 10 minutes, add the asparagus tips and sliced middles along with the peas, chopped herbs, lemon zest and juice. Continue adding the stock until the rice is cooked with a slight bite, approximately another 5–8 minutes

6

While the risotto is cooking, prepare the cod, seasoning it with salt and pepper. Heat a large non stick frying pan over a medium heat and add the olive oil. Add the fish to the pan, skin-side down. Turn the heat down and cook for 5 minutes. Add the butter to the pan and turn the fish over, cook for a further 4–6 minutes depending on the thickness of the fish, basting occasionally with butter

7

Finish the risotto by stirring in the Parmesan and seasoning to taste. Divide between four plates or bowls and top with the fish and sprigs of dill . Serve immediately.

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Spicy chickpea and grilled paprika burger with a cucumber salad

21 Jun

There’s more to veggie burgers than beans and lentils. This meat-free option comes from chef Martin Nordins fantastic book green burgers. With his permission I’m able to share this recipe with you , but I have added lemon juice to the cucumber salad as a slight touch of sourness is my preference.

Chickpea burger

Makes 6 burgers

Ingredients

For the patty’s

3 red peppers

Olive oil

Sea salt and ground black pepper

500g cooked chickpeas

3 garlic cloves

2 eggs

1 tbsp smoked paprika

1 tbsp mild chilli powder

50g panko breadcrumbs

Rapeseed or peanut oil for frying

For the cucumber salad

1 bunch of dill

2 cucumbers

Zest and juice of 1 lemon

Sesame seeds

Olive oil

For the oven-baked onions

2 onions

2 tbsp butter

Olive oil

To serve

6 burger buns, buttered

Method
1 Preheat the grill to 250C/gas 7.

2 Halve and deseed the peppers. Put the peppers on a baking tray with the skins facing up and drizzle oil over them. Season, then grill until the skin is black. Remove the peppers and put in a plastic bag. When cool, remove the skin and chop into pieces.

3 Make the oven-baked onions: preheat the oven to 200C/gas 6. Peel and quarter the onions. Put them in an ovenproof dish, add the butter and drizzle the olive oil over them. Season. Bake the onions in the middle of the oven for 20-30 min or until they have developed some colour.

4 Rinse the chickpeas in cold water and drain them well in a colander.

5 Peel and finely chop the garlic. Lightly whisk the eggs in a food processor. Add the oven-baked onions, chickpeas, grilled peppers, paprika, chilli powder, panko breadcrumbs, garlic and salt. Pulse-blend to mix well.

6 Take a handful of mixture at a time and shape into 6 round patties. Put the patties in the fridge for at least an hour.

7 Preheat the oven to 180C/gas 4.

8 Take some sprigs of dill for the cucumber salad. Shave the cucumber lengthways using a vegetable peeler. Put the cucumber slices in a bowl and mix in the dill, lemon zest, juice, sesame seeds and some dill heads. Drizzle over a little olive oil and carefully turn the salad using your hands. Season to taste.

9 Heat a frying pan over a medium heat and pour in a little oil. Fry the patties for a few minutes on both sides, until they have a nice colour and a crispy surface. Transfer the patties to an ovenproof dish and bake for 5-10 min.

10 Fry the buttered buns in a frying pan.

11 Put a patty on the bottom half of each bun and top with the cucumber salad

Asparagus and my asparagus/pea risotto

24 May

Asparagus season in Europe is very short, going from only May until June. So we have to profit from this delicious vegetable.

There are three main types of asparagus which all come from the same plant: there are the common all-green tender spears that have very good flavour, and then there is white asparagus, made by ‘forcing’ the spears to grow in the absence of light by earthing up around and over tips. These are not typically grown in Britain, though you do spot them from time to time, though they have usually come from Holland or Belgium, where white asparagus is popular. Lastly, there is lavender-tipped asparagus which is simply white asparagus that has been allowed the see the sun again and just colour slightly. White and lavender-tipped are much more fibrous than the green but have a much more delicate flavour.

Asparagus facts;

Asparagus can help to cure hangovers and protect the liver against toxins.

Asparagus can improve your libido..

Dubbed the Usain Bolt of the vegetable world, British asparagus can grow up to 10 cm in one day.

Eating asparagus promotes healthy bacteria in the large intestine and can help reduce bloating.

Asparagus contains vitamin K, essential for healthy blood clotting.

It is a rich source of vitamin C, which boosts your immune system.

Asparagus is a mild diuretic and is believed to help detoxify the body.

Its very straight-forward to prepare asparagus. You first need to remove the woody part at the base of the stem. You can do this with a knife, but this involves guess-work, so it is easier to break the spears one at a time because they have a natural snap point where the woodiness lessens. You can trim the ends of course if you want to be fancy. If you have very thin young spears, you may not have to snap them at all. Along the stem of the plant there are strange little leaves that lie flat against the stem; you can remove these if you like, but I tend not to unless the spears are particularly thick.

Asparagus needs little cooking: just a few minutes steaming is required. Traditionally it is cooked in a tall asparagus pan so that the spears can be boiled upright, I prefer to pan fry in a little butter as I love the crunch, or grilling in the BBQ .

Pea and asparagus risotto

Preparation time: 15 mins

Cooking time: 20 -25 mins

Serves: 4

1 tbsp olive oil

2 tbsp butter

1 large onion, finely chopped

1 clove garlic, crushed

300g (1½ cups) risotto rice

250 ml (1 cup) dry white wine

700 ml (2½ cups) hot vegetable or chicken stock, and wait for it the pea shell stock!!!

250g (2 cups) asparagus, slice the stalks, keep the tips whole

250g (2 cups) fresh (podded and keeping the Pods )or frozen peas

100g (¾ cup) Parmesan cheese

1 bunch fresh mint, finely chopped

½ lemon, zest and juice

Method

• Heat the olive oil and butter in a large frying pan, add the onion and garlic, cook gently until softened but not coloured. Add the rice and stir, cook for 1 minute.

• Pour in the wine allowing it to evaporate, stir.

• Add the hot stock a ladle at a time allowing it to be absorbed before adding more, while continuing to stir, it should take about 20-25 mins to cook, the last ladle use the pea pod stock for more flavour and colour. The rice should be soft and creamy with a loose texture, add a little more stock or water if necessary.

• While the risotto is cooking blanch the asparagus and peas in boiling water for 2 mins, drain and refresh in iced water, cover.

• Stir in the Parmesan , half of the chopped mint, lemon zest and juice, and the asparagus and pea mix. Make sure it’s piping hot and the right consistency, season to taste.

• Serve immediately with a sprinkle of cheese and the remaining mint.

• Accompany with a crisp green salad.

• Crispy bacon or griddled chicken pieces make a perfect addition for non vegetarians

Ok the pea shells

That means you’re left with a big pile of empty pea shells, once you’ve turned the treasured sweet peas inside into part of a pasta or spring veggie risotto.

But just because they’re empty doesn’t mean they’re worthless. Get that idea out of your head. Just like the peas inside, the pea shells contain spring’s flavors (and spring’s nutrients). With a few extra steps, you can turn the shells into a gorgeous green puree to use in sauces and pasta dishes–or even as part of a cocktail!

First step: reserve those shells instead of throwing them away.

Next, blanch the pea shells by adding them to a pot of boiling water. Cook for 30 seconds to 1 minute. Then, transfer the peas to a blender.

puree the blanched pea shells with a little bit of the blanching water… more if you want a stock .

Once smooth , you want to strain the puree right into a bowl that’s set over another bowl full of ice water. Chilling the puree immediately preserves the bright green colors. Otherwise, the puree will turn army green or brown!

What you’ll have in the bow is your emerald green pea shell puree/stock

Now what?

Here are a few suggestions for using your pea shell stock

• Fold into pasta dishes and risottos

• Combine with ricotta cheese and spread onto bread as a crostini

• Use as a sauce

• Use as a garnish

• Special cocktails

• Mix into smoothies or juices

I hope you try this , if you need help just contact me.

Cheesy French onion soup toastie

16 Mar

French Onion Soup Cheese Toastie – a French classic in a cosy toastie!

Omg this is a total “ yes I need comfort food “

I made this today and I have to share , just a little time is needed for the onions but it’s worth the waiting for.

INGREDIENTS

• 50g olive oil

• 50g unsalted butter, plus 25g

• 1 tsp yeast extract ( I prefer marmite)

• 4 onions, thinly sliced

• 10 thyme sprigs, leaves picked

• 2 star anise

• 250ml beef stock

• 8 white sourdough bread slices

• 100g cheddar, grated

• 50g emmental , grated

• 50g mozzarella, grated

Meathod

 

1. Heat 50g butter in a frying pan and add the onions and a pinch of salt. Cook on a medium heat until the onions are translucent and, then reduce the heat and add the thyme.

2. Cook gently for 20 minutes, stirring regularly, until the onions are really soft, sticky and caramelised. Add the beef stock and yeast extract, reduce down until syrupy.

3. Heat a pan over a medium heat. Spread the remaining butter on one side oevery slice of bread, and divide the grated cheese and caramelised onions between four of the pieces. Place a buttered slice of bread on top of each cheese and onion slice and butter the top of the sandwich.

4. Place into the hot pan, flipping the sandwich so it goes in buttered side down. Butter the side that is now facing up and place a few thyme sprigs on top. Place a cast iron pan on top of the sandwich to weight down and fry for 3 – 4 minutes on each side. Serve immediately

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stewed skrei with cannellini beans and chorizo

4 Mar

It’s that time of year agin , from January until late March Skrei! I just love this fish,

Norway has a long and proud seafaring heritage stretching back thousands of years, and its people have rightly earned a reputation for harvesting some of the finest seafood in the world.

But every winter, something remarkable happens off Norway’s northern reaches that gives its fishing communities – and seafood lovers everywhere – particular cause for celebration Driven by instinct, great multitudes of cod return from the depths of the Barents Sea to their original spawning grounds all the way off the coast of northern Norway.

These cod arrive in their prime, groomed to perfection by their epic 1000 km swim through freezing, turbulent waters. This heroic journey gives them incredible flesh that’s unsurpassed in taste and texture, flaking off in sumptuous meaty chunks.

Skrei is thought to be one of Norway’s first exports, with its arrival each year enabling Norwegians to live in northern territories when other food sources were scarce. For this reason it’s known affectionately as the “Norwegian Miracle”. It’s also known as the “Valentine’s Fish”, because it spends its life preparing for its long journey to breeding grounds. But the word ‘Skrei’ actually comes from the old Norse word for wanderer, which is fitting for a migrating fish.What makes Skrei so unique?

• Its beautifully white, light and lean flesh

• Firm flakes, a texture earned during its long swim

• Its delicate, silky smooth flavour

• The clean taste that comes from swimming in the cold, clear waters of Norway.

This stew combines the delicate flavour and robust texture of Norwegian Skrei cod with cannellini beans and chorizo.

INGREDIENTS

For the skrei

• 2 Norwegian Skrei fillets (deboned and skinned)

• 175g cooking chorizo

• 2 small white onions, sliced

• 2 garlic cloves, sliced

• 70g cavolo nero, roughly chopped

• 125g cherry tomatoes, quartered

• 1 sprig thyme

• I lemon zested and juiced

• 1 sprig rosemary chopped

• 200ml fish stock

• 2 tbsp olive oil

For the cannellini beans

• Dried cannellini beans

• 1 carrot, peeled

• ½ shallot

• 1 tsp sea salt

• Salt and pepper

METHOD

 

1. The day before you want to cook this dish, soak the beans in cold water for at least 5 hours. Once doubled in size, drain and rinse.

2. Place in a large pan with the veggies, season and cover with cold water. Bring to the boil, scoop off any foam and reduce heat to a gentle simmer.

3. Cover pan and cook for approximately 1 hour, adding more water if it gets too low. Once tender, strain and discard the cooked carrot and shallot.

4. Slice the chorizo into bitesize morsels. Sear in a frying pan over med-high heat for 3 minutes on each side (no fat needed). Remove chorizo from pan and set aside on kitchen paper.

5. Use the fat left in pan to sear the onions, garlic and cavolo nero. Cook for about 4 minutes until tender.

6. Then add the tomatoes and cook for a further 5 minutes until softened.

7. Finally, add the cooked beans, chorizo, thyme, rosemary,stock, lemon zest and juice together with the Skrei.

8. Reduce heat to a gentle simmer and cook for approximately 8 minutes. Season to taste and discard the sprig of thyme before serving.

 

9. Plate simply with the Skrei placed over a good bed of the stew

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Baked lemon sole and risotto terrine with a cream prosecco sauce.

27 Feb

Baked lemon sole and risotto terrine with a cream prosecco sauce,

Suola al limone e terrina di risotto con salsa di crema di proseccopWhen you want an impressive crowd-pleaser, turn to this creamy risotto, encased in sole fillets and baked with a boozy sauce, just perfect for dinner parties.

Preparation time

30 mins to 1 hour

Cooking time

30 mins to 1 hour

Serves

Serves 6

Ingredients

 

For the stock

• 1 carrot, roughly chopped

• 1 celery stick, trimmed and roughly chopped

• 1 large onion, halved

• handful curly parsly leaves

• Reserved fish bones from the lemon sole fillets

 

For the terrine

 

• olive oil for greasing

• 100g/3½oz unsalted butter

• 1 shallot, finely sliced

• 700g/1lb 9oz carnaroli or arborio risotto rice

• 200g/7oz Parmesan , grated

• ½ tsp white pepper

• 100g/3½oz plain flour

• 1 tsp ground nutmeg

• 300ml/10fl oz single cream

• 700ml/18fl oz Prosecco

• 7 x 100g lemon sole fillets, deboned and skinned, bones reserved

• 1 orange, zest pared and cut into matchsticks

• 1 lemon, zest pared and cut into matchsticks

• salt and freshly ground black pepperh

Method

 

 

1. To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery, onion and parsley along with the reserved fish bones. Season generously with salt and simmer over a medium heat for 30 minutes, or until the volume of liquid has reduced by a third. Keep warm over a low heat.

2. Preheat the oven to 220C/200C Fan/Gas 7.

3. To make the terrine, grease a non-stick 25cm/10 inch terrine form or a cake tin with a drizzle of olive oil.

4. Melt a knob of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes, or until translucent then add 200ml prosecco, cook until absorbed.

5. Add a ladleful of hot stock and continue to cook over a medium heat, stirring until all the stock has been absorbed. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but retains slight bite (approximately 15 minutes). Remove the pan from the heat and add the Parmesan, pepper and a knob of butter. Set aside.

6. In a small saucepan, melt the remaining butter and whisk in the flour to form a roux. Whilst stirring, slowly add the nutmeg, cream, remaining Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat and set aside.

7. Press the sole fillets against the bottom and sides of the prepared cake tin to line it, leaving the fillets overhanging slightly at top. Season well.

8. Spoon the risotto into the mould, pressing it down with the back of a spoon to pack as tightly as possible, then pour over half of the Prosecco gravy. Set aside the rest of the gravy.

9. Transfer the tin to the oven and bake for 15–20 minutes, or until lightly golden-brown and set. Remove from the oven and leave to rest for 30 minutes.

10. To serve, reheat the sauce, turn out the timbale onto a large serving dish. Scatter over the zest strips and serve with the remaining gravy.

 

Just enjoy and party hard🍾

,

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sea bream and prawns cooked in crazy water, Orata di mare e gamberetti cotti in acqua pazza

18 Aug


The Sea bream or Dorade 


Sea bream are a variety of fish species that are very popular in restaurants, especially in Europe. Despite their popularity as seafood, these species remain very plentiful throughout much of the world and are sometimes considered sportfish. They are sought after because of their mild, white meat, considered some of the best of any white-meat fish.

These fish are part of the marine sparid fishes. The Sparidae family is also known as porgies. These fish have certain distinctive features that make them easily identifiable. First, their bodies are relatively flat. The line from the dorsal area to the front of the fish descends very rapidly giving the face a flattened appearance, especially when viewed in profile.

The sea bream’s body shape is its main distinguishing feature. Their color varies widely from species to species, mainly depending on water type and environment. In brackish waters, for example, the fish tend to be darker, with shades of blacks and grays to help them blend in with the environment. Some fish, in other areas, even have a bright red appearance, showing how diverse members of the family can be. The front teeth of many types are broad and flat, ideally suited for crushing small crabs and clams.

Sea bream are found in oceans all over the world and in all types of water temperatures, depending on the species. Some do have a definite preference for warmer waters or cooler waters. Due to their wide distribution, they are well known as a food fish in many cultures, especially those near oceans.
Perhaps the most common variety of fish in this group is the European sea bream, scientifically called the Pagellus centrodontus. This fish is mainly silver in color, but with shades of both red and yellow, depending on the individual. It is commonly found in oceans surrounding Europe and is considered to be a temperate-water fish, preferring water that is cool, but not extremely cold.

There are a number of species that are also commonly found in the western Atlantic, off the coasts of the United States and in the Caribbean. These include the western Atlantic sea bream (the Archosargus rhomboidalis), and the fish commonly known as the sheepshead. Both are prefer subtropical waters and are usually found in areas that offer plenty of cover, such as reefs and under bridge pilings.

sea bream and prawns cooked in crazy water, Orata di mare e gamberetti cotti in acqua pazza.


Ingredients 

* 175ml quality extra virgin olive oil

* 2 x 500g ( or smaller if you like ) whole sea bream, cleaned and scaled 

* Hand full of prawns 

* sea salt and freshly ground black pepper

* 4 cloves of garlic, roughly chopped

* 1 small red chilli, finely chopped or left whole 

* 20 ripe cherry tomatoes, quartered or any tomato roughly chopped 

* 1/2 bunch of fresh parsley and watercress leaves, roughly torn

* To serve hot crusty bread or ciabatta

Meathod​


​

Heat the olive oil in a large, heavy-based frying pan over a medium high heat. Add the bream, cook for 2 minutes and carefully then turn over. 

Now add the sea salt, garlic, chilli and tomatoes. 

Pour in 400ml of cold water and add the parsley, watercress and prawns Turn the heat down slightly cover with a lid or foil and cook the bream for 5 to 7 minutes 

You can see that it’s cooked by checking that the eye have turned white and the flesh is tender.

Now season with salt and pepper.
Remove the bream from the pan and place on a large serving dish and pour the juice and tomatoes from the pan over the fish. 

Serve immediately, with lots of hot crusty bread to mop up the delicious sauce. 



So easy but if you need help send a mail or call me Simon.bingham@simons-sauces.com

0031 (0)642297107

Caldo verde, portugués green soup

21 Mar


Caldo verde, literally “green soup,” is a traditional Portuguese and Brazilian dish made of potatoes and kale. It gets its distinctive green coloring from the kale, and is traditionally served with Portuguese sausage such as chouriço or linguiça, though other meats may be used instead. Caldo verde is commonly served at Portuguese and Brazilian celebrations. It is often considered Portugal’s national dish, and is served all over the country, from peasant households to luxury hotels.

Caldo verde originated in Minho, a northern Portuguese province from 1936 to 1976. Today, the region is divided into the districts Viana do Castelo and Braga. Though it was only an official province during the 20th century, Minho has a long history. Once called Entre Douro e Minho because it spanned the area between the Douro and Minho rivers, the region was under Celtic and Roman occupation and retains a great deal of Celtic culture and architecture. Caldo verde is not restricted to the Minho region but is a popular dish throughout Portuguese culture.

Ingredients 

* 1 onion, finely chopped

* 1 large clove garlic, finely chopped

* 1 x 225g chorizo or chouriço (sausage), cut into chunks

* 3 tbsp olive oil

* 400g potatoes, preferably floury, peeled and cut into 3cm chunks

* 1.75 litres water or preferably Vegetable stock

* 300g spring greens or kale, finely shredded

* 1 tsp salt

* 6 turns black peppermill

* Large pinch chilli flakes

Tip

Roll up the kale leaves tightly like a cigar (cut out the thick stems first) before cutting into wafer-thin strips as they do in Portugal

Method 

Fry the onion, garlic and chorizo or chouriço in the olive oil in a large pan over medium heat until the onions and garlic are soft and translucent, 5 to 8 minutes.
Add the potatoes and the stock and let this boil until the potatoes are cooked, about 10 minutes.

Pulverize the potatoes in the broth with a potato masher.
Add the kale, bring back to the boil and simmer for 4 to 5 minutes until the kale is cooked but still a vibrant green.
Season with salt and pepper and serve in warmed bowls with chilli flakes sprinkled on top.

Serve with hot crusty bread and enjoy

For more info contact; simon.bingham@simons-sauces.com

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