Method - In a large non- reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano and pepper. place the tuna steaks in the marinade and turn to coat. lightly oil grill grate. cook the tuna steaks for five to six minutes, then turn and baste with the marinade. cook for additional five minutes. Crab And Herb Crusted Cod recipe b y Alex Aitken
Method - Place the cod fillet skin side down on a baking sheet and brush with a little dijon mustard. Spread the brown crab meat onto the cod fillet and then top with white and coat in the herb crust. To Cook and serve bake cod for 15-20 minutes at 160/170'c. Method - Sauteed some onion and garlic in a large pot when soft add two glasses of white wine and bring to boil. Then add the mussels and put the lid on the pot to steam until all the mussels are cooked and open. just before serving add a good dash of double cream and freshly chopped parsley. served with some lovely fresh bread. Method - Seared Scallops with a coconut milk and lemon grass sauce. Gently boil coconut milk and lemongrass for ten minutes, then blend. Sear the Scallops and serve Mackerel Salad with beetroot and horseradish dressing Method- cook a whole white onion in the oven until soft and blend with a nob of cold butter and a touch of water blend into puree. Sautéed spinach with butter and season. Pan fry Hake skin side down then finish in the oven for five minutes once the skin is nice and crispy. For the passion fruit vinaigrette add four parts water to one part vinegar then a table spoon of honey, salt and pepper and the juice of three passion fruit and finish in the blender. Method - pan fry the Hake, make mash potato with butter cream and spring onion. For the sauce reduce down 600ml chicken stock, 2 tablespoons of soy sauce until its reduced by half just before serving add diced and deskinned tomato with a pinch of coriander and serve Method - To make the pea puree gently boil peas in water for five minutes not to long or they will lose their colour then place in a blender with a bit of butter, mint, water and blend. Grill cherry tomatoes and spinach under the grill with salt and olive oil. Pan fry the john dory with olive oil pressing the skin side down so it becomes crispy. To make the cider sauce just add a dry cider to the pan and boil until it reduces. Mussels are optional but i steamed them with my cider sauce. Method - Soft boil an egg for six minutes. Let the egg cool down quickly under cold water. Mix 50/50 white and brown crab meat with salt and pepper. Combine one egg into the crab mix. Deshell the egg once cooled and roll in flour and then flatten out a crab meat pattie and then wrap around the egg softly not to brake the soft boiled egg. Then pan and deep fry. For the salsa finely chop chilli mango, mango, mint and shallot. Method - For the sauce, combine two tablespoon of honey, some grated ginger and garlic. Add two tablespoon of soy sauce and two tablespoon of chilli sauce and simmer. Cook the rice in one tin of coconut milk which will need exactly half the amount of uncooked rice to the amount of liquid you use. Half a tin of uncooked rice to the amount of uncooked rice and simmer slowly. Lightly blanch the bok choy. For the sea bass heat a frying pan with a drizzle of olive oil and place the fish skin side down lightly pressing the fish. When the skin is nice and crispy flip onto the flesh side and take of the heat. The residual heat from the pan will lightly cook without overcooking. plate and enjoy! Method - Tossed in butter, garlic and chilli sauce add honey and coriander Method - place Monkfish into a dish and rub them all over with 1tb spoon of salt. Leave in a cool place for 20 minutes. For the sauce pour the yogurt into a food processor. Cut the cucumber into it and season with salt and pulse to a pale green green puree. Transfer into a serving bowl and stir in mint. Prepare the BBQ. Rice of the salt on the Monkfish lightly pat dry. Mix the Smoked red paprika with a pinch of salt and rub evenly over the fish. Slice peppers into long strips. Once the flame has died down add the skewered food. Grill the Chorizo until warm. Then serve Method - Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season. Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice. Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and toss cucumbers with onion slices. In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes. Pour over cucumbers and onions. Stir in dill. Cover with plastic wrap and refrigerate 1 hour. Serve cold or at room temperature. Method - Soak the saffron in the milk in a small cup for 15 minutes. Transfer to a large bowl, add salt, then add the fish and leave to marinate for at least 30 mins. Heat 1 tbsp of the coconut oil in a pan and fry the onion, ginger and garlic purée, mustard seeds, green chillies and curry leaves until golden brown. Add spices in a bowl with little water, then add to the pan, cook until the oil separates from the masala . Add the tomatoes, coconut milk, tamarind and 100/150ml water, and cook over a medium heat, stirring for 10 mins, simmer for another 15-20 mins. Heat oven to 220C/fan 200C/gas 7. Put an ovenproof frying pan over a medium-high heat for 2 mins, then add the ghee, f o llowed by the monkfish. Fry for 2 mins to just brown the fish, then carefully turn over and fry for a further 2 mins. Transfer the pan to the oven and roast the monkfish for 6-8 mins. Method - Fry the onions, red pepper, garlic with a little olive oil. Mix up the stock cube in one liter of water and mix the paella mix. Add the tomatoes, saffron, and stock to the pan and bring to boil. Add the rice and simmer until the rice has plumped up. Add the prawns and fish to the pan and cover with a lid or tray. Cook until the fish and prawns are almost done, then add the mussels, green beans and re cover. Cook until you can see the mussels have opened. Method - Heat the butter in a frying pan. Fry the plaice for a couple of minutes on each side over a medium heat. Season well and Cook the potatoes in boiling water until soft add a little butter and salt Method- Tossed in butter, garlic, chilli sauce and add honey an coriander Method- Stir Fry Asian veg etables ( e.g. beansprouts, cabbage, carrot, red pepper ect.) Add sweet chilli sauce to taste. Shell the prawns, stir fry separately with olive oil and garlic on high heat and to vegetables Method- Mix together breadcrumbs, parsley, tarragon garlic and egg for the stuffing, sprinkle breadcrumbs on top, some oil over the Squid and container. 25 minutes in the oven at 180 degrees centigrade. Cover with foil for the first half of cooking so it doesn't dry out. Method- Dry the skate wing and then pat it in butter. Add salt and pepper. Pan fry the skate wing each side for five minutes in butter add lemon. Method- fry for four minutes each side Method- cook for two minutes each side in a hot pan. Served on raw spinach and lemon Method- Boil for four minutes in boiled salt water Method- Put in to a dish lemon, Basil and thyme, put the John Dory on top. Add olive oil and half a cup of water, some sliced tomatoes, olives then season with sea salt and pepper. Add sliced lemon. Cook in the oven for 20/25 minutes at 230° make sure you keep the fish moist by basting it. Add Boiled new potatoes. Method- cooked with lemon and Caper sauce, asparagus and roast celeriac.