Fish

Hot Smoked Salmon Pate

In my previous blog I showed you howto take the centre choice cut from a side of salmon and turn it into a beautiful Salmon Wellington. The question is then what to do with the trimmings that are left over. This recipe is a God send because it takes care of the off-cuts and is […]

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Salmon Wellington

Salmon Wellington (Salmon en croûte) is a worthy centre-piece or alternate to adorn any table over the Christmas season. This recipe is take from Nigel Slater’s larger version, which uses 2 whole sides of salmon stacked one on top of the other with a cucumber filling. This smaller variety requires a 1.2kg centre cut piece […]

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Blackened Fish Tacos

I thought I’d had tacos before until I visited friends in Chicago 2 years ago. What started out as a casual dining experience fast turned into a mission to search out the best Taco places in Chicago, and now it’s something I do in whenever I’m in the States. They are so fresh and flavoursome […]

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Tequila Salmon

What better excuse to fire up the barbecue than National Tequila Day! This recipe from The Spruce Eats perfectly combines the flavour of tequila with some heat, a little sweetness and a touch of spice, so go on and give it a go this evening. With a 30-40 minute marinade it couldn’t be easier, and […]

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Cedar Plank Salmon

Cedar plank salmon was always on restaurant menus when I lived in Canada. It’s a traditional technique of cooking fish sides over fire using a split branch, or in this case a wood plank as a heat deflector to allow the fish to bake and not just char! A couple of key pointers to remember […]

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Nigella’s Flash-Fried Squid with Tomato and Tequila Salsa

So Part 5 of my Christmas cookbook series had to go to Nigella Lawson, and a recipe from her brilliant book At My Table. I know so many people who watched the TV series that accompanied the book, which was brilliant by the way, and as always Nigella can do no wrong. My only fear with writing a […]

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Jamie Oliver’s So Easy Fish Curry

Week 4 of my Christmas Cookbook series takes a recipe from Jamie Oliver’s 5 Ingredients book. The book was pretty huge over the Christmas season, with the TV series running alongside it, and when the days are short it’s nice to have one of the quick and simple recipes to fall back on.

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Moules Mariniere

I love it when people I teach have that light bulb moment and realise they can use the BBQ as the traditional grill, but also as a way to cook just about anything they can think of. Cooking equipment for the kitchen comes under the heading of “kitchenware” but for BBQ’s it’s “accessories”, and I […]

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