Stuffed Squid with Pine Nuts, Feta and Mussels
Stuffed Squid with Pine Nuts, Feta and Mussels.
Tuna Polpette in a Quick Neapolitan Sauce
Juicy, spicy shredded tuna meatballs baked and added to a quick Neapolitan sauce. Recipe developed for Lucky Star/
Peppered Mackerel Sandwiches
Balik Ekmek, fish sandwiches from Istanbul and how to make them.
Herby Quinoa & Hake Dolmades with Sultanas and Pine nuts
A snapshot of Mikrolimano in Piraeus, Athens and a recipe for unconventional but utterly scrumptious dolmades.
Arroz de Marisco – Portuguese Seafood Rice
Arroz de Marisco, how to make this Portuguese Seafood Rice dish. Worth every step, and snippets of Lisbon.
Lightly Smoked Trout on Herby Orzo (risoni) with Lardons
A summery and herby Lightly Smoked Trout on Orzo with lardons, paired with a barrel aged Viognier - a Diamond winner at Women and Wine of the World International Competition 2012,
Grilled Mackerel Salad with Broccoli ‘Couscous’
A grilled mackerel salad with broccoli couscous - a revolutionary way to eat lots of broccoli for non-broccoli lovers. Parents, pay attention.....
Chilli Prawns (Gambas Pil Pil) on Couscous Nests
A gambas pil pil style prawn, atop herbed cheese, crunchy veg and a ras-el-hanout couscous nest - a fresh take on 3 weeks of travel- Costa Brava - Granada - Morocco. Hello Cape Town Summer!
Lemony Smoked Haddock Chowder
This hadock chowder is complemented with lemon zest, added close to the end of cooking. Smoked haddock and sweet corn kernels are such a lovely contrast. Serve with creme fraiche for extra indulgence. You needn't add the carrots but it adds colour, sweetness and bulks up the soup slightly. By all means use haddock that hasn't been smoked if you can't find it easily.
Angelfish Pasta in Champagne Cream Sauce with Chives – Woolworths & MasterChef SA Week 15
Angelfish is inexpensive, on the SASSI green list and has the perfect delicate texture for pies and a pasta like this, where the Champagne cream sauce is the star. It's a fish I buy whenever I can. Using smoked angelfish in this recipe is sublime- I've made it to rave reviews. Now, please don't break open a bottle of your treasured expensive bubbles for this- local sparkling wine is perfect, but a rule that's worth following is, don't use it in your cooking if you won't drink it. Enjoy what you Don't use in the sauce with the meal.