Seafood Dishes
Scallops with Herb and Garlic Butter
It is easy to forget that the best things are the simplest. This dish relies on the
freshest scallops in their shells which are then grilled with a fresh herbs, garlic, a
little lime zest and butter. What could be easier.
4-6 Portions
Prep: 10-15 minutes
Cook: 2-3 minutes
Dover Sole Meuniere with Prawns and Baby Mushrooms
The whole beauty of this dish is its simplicity, which brings out the fabulous flavour
of the freshest of dover sole. This is not a dish to cook for a large crowd but for 2-4
people for a special treat. It is important that the fish is served immediately after
cooking to do it true justice.
2 Portions
Prep: 15 minutes
Cook: 10 minutes
King Scallops with Herb and Pesto Butter
The very best way to buy scallops is live in their shells, this way you can guarantee
they're freshness and taste. Scallops are easy to open: Wash them to remove any sand,
place the scallop flat side down on a board and simply run a thin sharp knife between
the shells running it along the bottom shell, keeping it as close to the shell as
possible. This will kill the scallop and the shell will open, carefully remove the
scallop from the top shell with the knife. Trim the scallop leaving simply the tender
white meat and the coral (optional). Of course you can ask your fishmonger to do this
but it means that the scallop is killed and will need to be cooked soon as the flavour
will quickly deteriorate, I like to open them just before cooking.
6 Portions or 18 as a canape
Prep: 5 minutes once scallops are opened (allow 20-30 minutes)
Cook: 3 minutes
Chilli Seafood in a Spicy Carrot and Coriander Soup
I love carrot and coriander soup, it is so popular in my household that even my baby
girl likes it (of course her's isn't spicy). Accompanying the soup with the chilli seafood
makes this dish exceptionally enjoyable.
6 Portions
Prep: 20 minutes
Cook: 45 minutes
Steamed Japanese Custards: Chawan-mushi
Savoury Japanese custards are enriched with stock and in this recipe contains prrawns, shitake mushrooms, pak choi, water chestnuts and chicken. In fact nearly anything that compliments the flavour of the dish can be included eg. ginko nuts, seaweed, salmon and bamboo shoots.Japanese custards can be served hot or cold and eat them with chop sticks or/and a spoon. You will need small heat proof dishes to cook and serve the custards in.
Prep: 15 minutes
Cook: 15 minutes
Smoked Haddock with Cheese Sauce
Smoked haddock makes a deliciously simple meal. Poached in a little milk which you
then make a quick cheese sauce with and served on a bed of mashed potatoes and
greens.
4 Portions
Prep: 5 minutes
Cook: 10 minutes
Nuoc Cham
Nuoc Cham is a vietnamese dipping sauce that is easy to prepare and tasty. it is used
as we would use salt or tomato sauce.
120ml of Dipping Sauce
Spicy Scallops on a Bed of Wontons with Pea and Mint Puree with Sweet Chilli Sauce and Seaweed
Spicy Scallops on a bed of Deep fried Wontons with Pea and Mint Puree recipe that is suitable for a starter or main course.
4 Portions
Stuffed Crab Claws
Stuffed crab claws are popular in Chinese restaurants all over the world. The claws of the crab are covered in a prawn and fish stuffing, that adds depth and flavour to the already tasty crab meat. You can prepare the crab claws in advance (before you cook them) but cook them at the very last minute.
12 Stuffed Crab Claws
Prep: 20 minutes
Cook: 15 Minutes
Chinese Stuffed Prawns
This dish makes a nice change from the common "Chinese Butterfly Prawns". The prawns
are first butterflied, filled with a yummy stuffing of prawns and pork, and then deep
fried in a light batter so that they are crisp and golden. The filling may seem a little
time consuming but it is relatively simple and leftovers can be frozen for future use
(the filling can also be used to fill wontons or gow gees).
4 Portions
Prep: 15 minutes
Cook: 5 minutes
Anything Seafood Stew
A good seafood stew is made of the freshest fish and shellfish
available. It does not need to be laboured over for hours and
delicately presented, but better cooked with little fuss letting
the flavours do all the work. It does help if you start with a
really good fish stock. A good fish stock only takes 20 minutes to
make, use the fish bones from the fish purchased or ask your
fishmonger for some bones (he might charge you a small price for
this). Vary the seafood mixture according to what is best available
and of course your own taste, add the quicker cooking seafood
to the stew last.
6 Portions
Prep: 15 minutes
Cook: 30 minutes
Swiss Chard and Ricotta Ravioli with Garlic Prawns
I adore the flavour of swiss chard (silverbeet) in pasta and pastry dishes.The
addition of garlic prawns makes this dish even more delicious.
4 - 6 Portions
Prep: 30 minutes
Cook: 10 minutes
Poached Sea Trout with Three Flavour Sauce on Thai Salad
Sea Trouts short season is in June and July and is worthwhile hunting down the wild
variety if you can. Cold poached sea trout makes an excellent dish to serve to a large
dinner or buffet as all the preparation and cooking can be done in advance (as long as
you have a large fridge). The sauce and salad make a nice change to the traditional
accompaniments to poach fish and it also looks stunning. If you can't find a good whole
sea trout or it is out of season use salmon instead.
Prep: 60 minutes
Cook: 30-40 minutes
Mussel Chowder
Japanese Spinach Rolls
Japanese spinach rolls are easy to make but look and taste great. They make an excellent accompaniment to many Japanese dishes.
Prep: 20-30 minutes
Cook: 8 minutes
Salmon and Prawn Ravioli with a Tomato and Saffron Sauce
This recipe of Salmon and Prawn Ravioli is a tasty starter or main course. Want to make
ravioli sheets? Well try our easy pasta recipe.
4-6 Portions
Prep: 15-20 minutes
Cook: 10-15 minutes
Linguine with Smoked Salmon and Chives
In late spring and early summer my chives suddenly come to life with lots of lovely
purple flowers, these make a great addition to salads and pasta dishes. They are also
good deep fried in a light batter.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Spicy Lemon Grass and Coriander Grilled Prawns
Prawns are always good when cooked on the barbecue. This recipe is for really large prawns that you can butterfly open. As an alternative you can use uncooked lobster halves. I like to serve the prawns with a "Vietnamese Noodle Salad" (see recipe) but it is also good with boiled rice or a simple salad.
Prep: 15-20 minutes
Cook: 10 minutes (medium high on the BBQ see techniques)
Fish Pie with Parsnips and Jerusalem Artichokes Crust.
Fish pie is what you make of it. Add just a few of your favourite seafood ingredients
and you have a delicious and warming meal.
4 Portions
Prep: 15 minutes
Cook: 20-25minutes
Pan Fried John Dory with a Saffron Sauce
John Dory comes at the top of my favourite fish, its flesh is tender with truly succulent flavour. It is excellent pan fried and grilled and like all seafood is best prepared simply. In this recipe I complement the fish with a little orange zest and thyme.
6 Portions
Prep: 15 minutes (plus 30 minutes marinating)
Cook: 20 minutes
Lemon Grass Prawns
Quick to make and tasty to eat these little morsels are excellent cooked over hot coals or under the grill as a snack or as part of a meal.
6 Portions
Prep: 10 minutes
Cook: 5 minutes
Salmon Fillets with a Skirlie Crust on Kale and Fettuccine
Skirlie is simply oats fried in onion and butter. This mixture makes a tasty crust for fresh Scottish salmon fillets. Kale has made up a part of the Scottish diet for centuries as it is a vegetable grows well under the harshest frost.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Rolled Sweet Omlettes (Tamago Yaki)
These omlettes can be used as part of a sushi dish or served as an accompaniment. The
layers are made by the gradual addition of more omlette as you cook.
Prep: 5 minutes
Cook: 10 minutes
Red Curry Seafood Risotto
This spicy fusion of flavours works well with the risotto soaking up all the delicious curry juices. Instead of adding cream to the risotto this recipe calls for coconut milk.
6 portions
Prep: 15 minutes
Cook: 35 minutes
Soy and Honey Mackerel Fillets on Coconut Jerusalem Artichokes and Spinach
Mackerel is one of the most under rated fish that is available in abundance in Britain. Mackerel contains high levels of essential omega 3 fatty acids, which are essential for healthy cell function, as will as being full of vitamins and minerals.
4 Portions
Prep: Preparation Time 5-10 minutes
Cook: 15 minutes
Edinburgh Smoked Haddock Fillets with a Ricotta and Kale Farce
Smoked fish is available from almost all fishmongers in Scotland, many fishmongers
smoke their own fish. Something Fishy in Broughton Street in Edinburgh and he is no
exceptation to this practice, his smoked haddock is delicately flavoured. You may feel
that the Ricotta is far from Scottish but just around the corner from my fishmonger is
Valvona and Crolla a famous Italian Food Shop.
4 Portions
Prep: 15 minutes
Cook: 15 minutes
Norwegian Fish Mousse Fishkepudding
Norwegian fish mousse is a common and popular dish. The mixture is also used to make
small fish balls which are cooked in simmering water or milk and for making fish cakes
which are fried in a little butter or oil. The fish mousse is white in colour and mildly
flavoured it is often accompanied by a shrimp sauce or mustard sauce.
4-6 Portions
Prep: 15 minutes
Cook: 45-60 minutes
Thai Inspired Fish Cakes Recipe
Fish cakes are often very disappointing and should be known as potato cakes. It's easy
to make a good fish cake the key is in the name. In this recipe I include plenty of
spices to create a really tasty dish. For the potato mash use baked potato or microwaved
potatoes, peeled and boiled potatoes are too wet.
King Scallops with Confit of Duck on a Papaya and Green Bean Salsa
This unusual combination of flavours makes a simple but sophisticated dish to serve at
a dinner party or simply for two. The textures and flavours complement each other
creating an exciting and mouthwatering meal. Don't be scared to try preparing confit of
duck as it easy once you know how and it lasts for ages making it a great standby dish
or a prepare in advance for a dinner party. (confit is best made at least a week in advance
but is still delicious eaten on the day it is prepared).
6 portions
Prep: 20 minutes (plus confit of duck preparation
Cook: 10 minutes
Spicy Thai Cockle and Clam Risotto
This dish is a culinary mixture of Italian and Thai ingredietns brought together to create a tasty and satisfying dish.
4-6 Portion
Prep: 15 minutes
Cook: 40 minutes
Cock-a-Leekie
This has to be one of the most famous Scottish dishes. This soups main ingredients are
obviously chicken and leek. This dish traditionally is a meal in one with the soup being
eaten first followed by the meat. Cock-a- leekie should have veal or stewing beef in it
but in this recipe I have chosen to keep it out for a simpler modern version of the
soup.
4-6 Portions
Prep: 15 minutes
Cook: 2 hours
Chorizo and Prawn Risotto with Manchego Cheese
Chorizo and prawns make a very rich risotto and the use of Manchego cheese a Spanish
sheep's cheese provides the same creaminess as traditional parmesan but its' own distinct flavour.
4 Portions
Prep: 15 minutes
Cook: 25-30 minutes
Waterzooi de Lotte et Moules (Monkfish and Mussel Waterzooi)
Waterzooi is a traditional Flemish soup come stew which was originally prepared with freshwater fish and vegetables but the best known version is with chicken. Waterzooi also works well with a variety of seafood or with rabbit.
4 Portions as a Main or 6 as a starter
Prep: 15 minutes
Cook: 30 minutes
Chorizo Stuffed Squid
This is a warming dish suited to cooler evenings. The squid encases a delicious filling of chorizo with tomato and herbs. It is then cooked in a rich plum tomato sauce.
6 Portions
Prep: 20 minutes
Cook: 1 hour
Provençal Seafood Soup
This soup is simply a mixture of the best seasonal seafood prepared in one dish.You will need two varieties of firm fish such as halibut, monkfish, hake and swordfish. A Good selection of seafood including squid rings, prawns, clams, and or mussels or a mixture of seafood that is at its best when you prepare the dish.
6 Portions
Prep: 30 minutes
Cook: 30 minutes
Summer Bean Orecchiette with Smoked Salmon
A light pasta dish making use of the best of the season.
4 Portions as a main or 6 Portions as a starter
Prep: 15 minutes
Cook: 10 minutes
Kipper Kedgeree
Kedgeree is is a wonderful dish, and here is my breakfast version of a British classic.
4 Portions
Prep: 30 minutes
Cook: 30 minutes
Truffle Risotto with Seared Scallops
Just a few thin slices of truffle infuse a rich aroma to a simple risotto, scallops seared and drizzled with a little truffle oil creates an indulgent dish perfect for celebrating.
6 Portions (as a starter or light main)
Prep: 10 minutes
Cook: 1 hour
Steamed Banana Leaf Fish with Coconut Sauce and Tiger Prawns
This recipe contains similar ingredients to many Thai recipes but the final results
are quite different. Banana leaves can be purchased from most East Asian Grocers fresh
or frozen but if you unable to find them you can wrap the fish in parchment paper or
foil.
6 Portions
Prep: 15-20 minutes
Cook: 10 minutes
Steamed Lobster with Garlic, Ginger and Black Beans
The Chinese always seem to have a knack when cooking fresh lobster, they get the flavours and texture just right. Truth be told it is all about simplicity, freshness and a good understanding of their ingredients. Too often the flavour of lobster is destroyed by rich overpowering sauces and overcooking. The recipe below is just one example of the many ways the Chinese cook their lobsters, once you have tried it you will understand just how tasty and simple cooking lobster can be. If you are squeamish you can always try this recipe using raw lobster tails rather than buying a live lobster (cooked lobster meat definitely want do).
4 Portions (as part of a Chinese meal)
Prep: 10 minutes
Cook: 10 minutes
Orecchiette with Herb Smoked Trout and a Chive Cream Sauce
Smoked Trout has a subtle, soft flavour, which goes very well with Orecchiette and Chive Cream Sauce.
Makes 4 Portions
Prep: 10 minutes
Cook: 25minutes
Monkfish Chermoula
Chermoula is a blend of spices and herbs with garlic, olive oil and lemon. The ingredients vary but always contain the last three ingredients. This mixture is most commonly prepared with fish and has become one of the most popular dishes in trendy Moroccan restaurants.
6 Portions
Prep: 30 minutes plus 30 minutes marinating
Cook: 5 - 8 Minutes
Salmon with Sage and Prosciutto
Salmon, Sage and Prosciutto is simple to prepare and delicious. A fabulous weekday dinner that can easily be transformed to an easy entertaining dish with the accompaniment of a saffron sauce and gnocchi.
4 Portions
Prep: 10 Minutes
Cook: 5 Minutes
Stuffed Baked Sardines in Tomatoes and Olive Sauce
Fresh sardines are excellent in summer. This recipe is richly flavoured and served simplify on fresh slices of focaccia and rocket leaves. You can make your own focaccia in no time (see recipe this month) or purchase it or a similar bread from a good delicatessen or supermarket.
Prep: 30 minutes
Cook: 30 minutes
Paella
Paella originated in Valencia, the truly original Paella is made up of ingredients that are easy to obtain local ingredients, such as green vegetables, snails and eels. This is just my version of the original dish, you may vary the ingredients as you desire, adding different seafood or you may wish to add chicken cut into portions, diced pork.
Prep: 30 minutes
Cook: 30 minutes
Herb Crusted Lemon Sole on Minted Pea and Bacon Pasta
This is a great dish for kids to make in advance and with a little help from mum or
another adult it can be cooked at quickly at the last minute. Its also a great dish for
all the family while it still a fantastic dish to impress dad.
6 Portions
Prep: 20 minutes
Cook: 20 minutes
Elizabeth's Tuna Mornay Pancakes
Getting kids to try different tastes can be difficult, but by involving them in making
their meal is going to allay a lot of their fears of the unknown. This recipe of yummy
savoury pancakes with tuna morney is easy to make, so the kids can do it by themselves.
(Please supervise children when cooking!)
6 Servings
Prep: 10 minutes
Cook: 30 minutes
Kedgeree Risotto with Tandoori Scallops
Smoked haddock and mild curry flavours creates a tasty meal for any occasions. For a special touch the risotto is garnish with tandoori marinated scallops. Any leftover risotto can be used to make delicious supli balls (these can be frozen and simply defrosted a few hours before cooking).
6 Portions
Prep: 15 minutes
Cook: 40 minutes
Tower of Blue Swimmer Crab
There is something that reminds me of summer with this dish. I think that the meat
from the blue swimmer crab is the sweetest of all the crab meat you can buy. This is
certainly a favourite with my friends and, yet, it is so easy to prepare.
6 Portions
Prep: 15 minutes
Cook: 5 - 7 minutes
Yabbies in Smoked Salmon Parcels
Yabbies make an extra special filling to rich parcels of smoked salmon. This dish is easily prepared a day in advance and simply turned out and garnished when ready to serve. It isn't necessary for the parcels to be perfect when turned out onto the plates (you don't want them to look like they are straight from the supermarket shelf). The recipe calls for dariole moulds or ramekins but you could use small tea cups.
12 Portions
Prep: 40 minutes
Smoked Salmon Fillets on Gnocchi and Asparagus
This recipe calls for fillets of smoked salmon that are prepared in the same way as
smoked haddock fillets and need further cooking. "Something Fishy" a fishmonger in
Broughton st Edinburgh prepares his own smoked salmon and haddock, these fillets are
moist and full of flavour. Smoked salmon fillets have become popular in the last few
years and are available from many supermarkets eg. waitrose sells them in many stores in
their fish section. If you can't find smoked salmon fillets simply use fresh
salmon.
6 Portions
Prep: 5 minutes
Cook: 10 minutes
Ha Cheung (Fresh Rice Rolls with Prawns or BBQ Pork)
This is a popular dish in many Chinese Restaurants for Dim Sum (Yum Cha) and has to be one of my favourites. simplely delicous, be it a filling of tiger prawns or BBQ pork. The noodle rolls can be purchased in packets of 6-8 from Chinese supermarkets in the refrigeration section along side thick cut rice noodles, and other noodle varieties. You can purchase the BBQ pork in 1 piece or chopped from Chinese restaurants and cafes where it is often see the pork displayed in their window.
4 Portions
Prep: 10-15 minutes
Cook: 15 minutes
Nori-Maki
Sushi rolls are easy to prepare, but they do take a lot of practice to get right. It isn't necessary to be a great Sushi chef, just practise making simple sushi rolls to start with. Don't expect get it right the first time.
4 to 6 Portions
Prep: 20 minutes per type
Cook: 40 minutes for Sushi Rice
Marrons on Vegetable Spaghetti with a Coconut Sauce
Blue marrons are highly prized crayfish which are only found in in Western Australia,
they are blue in appearance and resemble a small lobster (there is also a black shelled
variety). Their flesh is sweet and succulent. Blue marrons are very difficult to farm,
making them an expensive but worth the extra cost. If you are unable to purchase blue or
black marrons you may use large crayfish, a small lobster or extra large prawns.
4 Portions
Prep: 20 minutes
Cook: 15-20 minutes
Nigiri Sushi
Nigiri Sushi is handmoulded sushi with rice on the bottom and topped with carefully prepared slices of fish, prawns and egg. Nigiri means 'squeezed' in Japanese.
Spicy Smoked Fish Balls with a Mango Salsa and Creame Fraiche
Instead of serving uninteresting fish balls, this recipe spices things up somewhat. The Mango Salsa adds extra zing that combines to make a tasty dish.
Makes 6 Portions or 30 balls
Prep: 20 minutes
Cook: 10 -15 minutes
Yabbies with Goat's Cheese Gnocchi
When I was a child of 5 I lived in the Australian country-side for a short time, my
friend had a large farm with a small river running through it. Here we fished for
yabbies using lines with cheese attached, we caught hundreds, but much to my discuss the
bucket full of yabbies were soon put in a pot of boiling water by my mother. These days
few of us our lucky enough to catch yabbies like this and they have now become more of a
luxury food. The flesh of yabbies is absolutely delicious, being between the flavour of
a prawn and lobster without the saltiness. Yabbies are an Australian inland freshwater crayfish.
4 Portions
Prep: 20 minutes
Cook: 10-15 minutes
Spicy Coconut Pumpkin Soup with Scallops and Prawns
The mixture of scallops and prawns with the Spicy Coconut Soup base is a lovely combination. Also, the spiciness gives the soup a real bite.
4 Portions
Prep: 15 minutes
Cook: 30 minutes
Herrings in Sherry
Herrings have a long history as being a staple for many countries in Northern Europe. This recipe is just one of the many ways they can be prepared.
4-6 Portions
Prep: 15 minutes
Calamari Fritos: Deep Fried Squid
Deep fried squid rings are one of those dishes that most of us love, that include even my 7 year old daughter. Those who don't like it may be one of those unfortunate to have had chewy overcooked squid much are more like rubber bands than any form of food. Choose small squids as they are more tender or you can buy calamari rings from many supermarkets and fishmongers.
Prep: 15 minutes
Cook: 10 minutes
Dover Sole or Flounder Meuniere with Prawns and Baby Mushrooms
The whole beauty of this dish is its simplicity, which brings out the fabulous flavour
of the freshest of dover sole. This is not a dish to cook for a large crowd but for 2-4
people for a special treat. It is important that the fish is served immediately after
cooking to do it true justice.
2 Portions
Prep: 15 minutes
Cook: 10 minutes
Confit Salmon
This is a deliciously simple dish with the salmon just cooked in olive oil infused
with vanilla, cardamom and star aniseed. Giving it a delicate flavour. Confit is
traditionally prepared with goose or duck fat, if you would like to try this with duck
fat you can use two methods: 1. Bring some duck fat or goose fat just to the simmer and
remove it from the heat and place the salmon in it and leave it to stand for 12-15
minutes or 2. Place the salmon darnes with duck fat (enough to coat them) in small heat
proof bags and seal them well, then place them in a sink or container of hot water and
leave them to for 12-15 minutes.
Prep: 5 minutes
Cook: 15 minutes
Asparagus Soup with Scallops
Asparagus is ideal for an early summer soup their woody stalks make an ideal base
stock and the stems make a full flavoured soup while the tips can be used for
garnishing. The richness of scallops complements this creamy soup.
6 Portions
Prep: 5 minutes
Cook: 20 minutes
Thai Hot Smoked Salmon Salad
Hot smoked salmon makes this salad a real treat. Hot smoked salmon is readily available in supermarkets and fish mongers.
4-6 Portions
Prep: 20 - 40 minutes (20 minutes to remove the white meat)
Cook: 5 minutes
Prawn Sugar Cane Skewers
This is an aromatic mixture of East Asian herbs and spices with prawn and fish mousse. The mixture is cooked on skewers of sugar cane which adds flavour to the mousse. Sugar cane can be purchased fresh or frozen from East Asain grocers. These make a great starter, lunch of light dinner.
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Fine Noodles with Smoked Salmon, Caviar and Creme Fraiche
This is a very attractive dish which is true simplicity to prepare, while using indulgent ingredients. In this recipe I call for the commercial variety of quick cook noodles, which are available in nearly all supermarkets.
2 Portions as a starter
Prep: 10 minutes
Cook: 5 minutes
Bacon Wrapped Prawns
These prawns are simple to make but really tasty. These make great canapés and
starters or serve them as a main accompanied with other shellfish or a little salad or
pasta.
24 canapés, 6 as a starter or 4 as a main
Prep: 10 minutes
Cook: 5 minutes
Cold Poached Salmon
Poached Salmon is an excellent dish to serve a large group of people. It takes very little time to prepare and can be cooked a day in advance. Accompany the salmon with home-made mayonnaise, aioli or creme fraiche with some lime and finely chopped dill. You will need a fish kettle to prepare this recipe. Alternatively you could poach the fish in a large oven tray bringing the water to boil on the stove and then place the salmon in the tray, cover it with foil and place in a preheated oven at 180°C for 1 hour.
10-12 Portions
Prep: 10 minutes
Cook: 1-1/2 hours
Prawns in Blankets
These prawns are simply wrapped in wontons and deep fried but delicious
20
Prep: 10 minutes
Cook: 10 minutes
Chapatti Smoked Salmon and Goats Cheese Pizza
Shop bought chapatti makes the most amazing pizza base, light, crisp and perfect for a
mid-week dinner for 1 or more. This recipe is for one, simply adjust the quantities for
more. I have used lemon thyme but you can use normal thyme, oregano, marjamon or herb of
your choice.
1 Portion
Prep: 5 minutes
Cook: 8-10 minutes
Lobster Bisque
Bisque is a famous rich shellfish soup. If you don't like or have lobster, fresh crab
or prawns also make a great bisque. You will need live lobsters for this dish. When
buying your lobster make sure that your lobster has all its legs and claws and is
lively.
6 Portions
Prep: 30 minutes
Cook: 30 minutes
Green Monkfish & Prawn Curry
This would have to be the most famous Thai curry. In the last decade it has appeared on many chefs menus and regularly appears in the home meal. Thai Green Curry is most commonly used with chicken but monkfish makes a delicious alternative. It is best to make your own curry paste. This may seem time consuming but remember it will last 3 months in the fridge. A good shop bought curry paste though always makes a good alternative as long as you add a little fresh finely chopped coriander with it.
4 Portions
Prep: 15 minutes (excluding making curry paste)
Cook: 20 minutes
Thai Fish Cakes
The great thing about this recipe is that the fish cakes are really
easy to make and make a really tasty starter or canapé. Serve them
before a simple Thai curry and you have an impressive meal to serve
to your guests that is easy to prepare.
16 fish cakes
Prep: 15 minutes
Cook: 10 - 15 minutes
Tuna Surf & Turf
Surf and Turf is a dish I love, it is especially good in the summer when it can be
prepared on the barbecue. In this recipe I use tuna instead of beef as it has the same
meaty texture and makes a light seafood alternative. The tuna and prawns are also
infused with East Asian flavours for a modern touch. I accompany this dish with yummy
barbecued potato wedges.
6 Portions
Prep: 15 minutes
Cook: 10 minutes
Shellfish Laksa
Laksa is a Malaysian soup made with noodles and coconut milk, it is filling and delicous. You can vary the ingredients in the soup to your own taste eg. adding bok choy or usining chicken instead or with seafood.
4 Portions as a main or 6 as a starter
Cook: 15 minutes
Asian Style Seafood Pancakes
This recipe is a favourite among my friends. It can be made as spicy or as mild to suit, it is light and very tasty.
6 Portions
Prep: 10-15 minutes
Cook: 15 minutes
Crispy Fried Fish in Beer Batter
Beer batter makes a crisp and light coating for fish fillets, leaving them moist and
succulent. Rapeseed oil is fabulous for deep-frying, it is one of the few oils that can
be heated to a high temperature without losing its nutty flavour, colour and
antioxidants. Rapeseed oil has many health benefits, it is high in mono-unsaturated
fats, low in saturated (less than olive oil) and rich in omega 3.
6 portions
Prep: 5 minutes
Cook: 10-15 minutes
Poached Wing of Skate with a Confit of Vine Grown Baby Plum Tomatoes
To me, skate has one of the most subtle, interresting tastes, but it is often passed by because it looks like a lot of work for a little amount of fish. This is a real shame, as it is quite easy to prepare. Once you have learnt the technique in preparing it, I will bet it is on your shopping list often.
4 portions
Antipasti of Smoked Salmon Keta and Quail Eggs
A selection of fine ingredients makes and excellent anti pasta for a picnic, buffet or a light lunch ar starter. A selection served on one plate allows guests to pick and choose for themselves or serve individual servings of the antipasti for a starter or lunch. It is important they choose the highest quality smoked salmon as poor quality smoked salmon can be disappointing. For this recipe we have used Orkney smoked salmon but there are many excellent smoked salmons available through out Scotland, in Australia, Tasmanian smoked salmon is an excellent choice.
Prep: 5 minutes
Cook: 10 minutes
Pasta Nero with Chilli and Lemon
A simple recipe but great hot or cold. Serve it along with a little rocket and parmesan salad and to accompany seafood dishes. You can prepare this pasta in advance and refrigerate for up to a day, removing it from the refrigerator half an hour before serving.
6 Portions
Prep: 5 minutes
Cook: 3-10 minutes (varying according to fresh or dried pasta)
Smoked Shellfish with Smoked Tomatoes and Chilli and a Smoked Paprika and Garlic
Aoili
This recipe takes Smoked Shellfish and combines it with Smoked Tomatoes and Tabouleh
into a wonderful seafood dish.
4 Portions
Prep: 20 minutes
Cook: 15 minutes
Barbecue Pork and Prawn Noodles
This is a meal in one, it is quick and easy to prepare but delicous. All it requires is the right ingredients, which you can purchase from Chinese food stores and restuarants.
6 Portions
Prep: 10 minutes
Cook: 8-10
Steamed Egg with Mushroom, Pork and Prawns
You can easily make this into a vegetarian dish by leaving out the pork and prawns and adding a few extra mushroom and replacing the fish sauce with soy sauce.
4 portions
Prep: 15 minutes
Cook: 20-30 minutes
Razor Clams with Bacon and Garlic
Razor clams are growing in popularity and can be found at good fishmongers. They’re available from September to the end April in the U.K. (months with the letter R in them). They should be alive when purchased, any opened shells should close when lightly tapped, discard any that don’t close or have a broken shell (be careful as their shells are brittle). When preparing rinse under plenty of running tap water to remove any sand. Be careful not to overcook the clams as they can become rubbery.
4 as a starter or light meal with accompaniment
Prep: 15 minutes
Cook: 10 minutes
Oriental Mussels
This is one of the many ways that pork mince can be used in East Asian recipes. Pork mince with prawns makes an excellent but simple dim sum.
4-6 Portions (4 as a starter or 6 as a main)
Prep: 15 minutes
Cook: 10 minutes
Crispy Prawn Wontons
These are very gnawish served with a little sweet and sour sauce. They are very simple
to prepare, relying on only three ingredients. Crispy wontons are often very popular
with children, as they aren't full of lots of spices like many Chinese dishes.
24 Wontons
Prep: 10 minute
Cook: 10 minutes
Trout with Cured Ham
In the lakes and rivers of Spain trout is a common fish which is very popular. It is best eaten fresh and cooked simply.
4 Portions
Prep: 10 minutes
Cook: 10 minutes
Easy Wonton Soup
Wonton soup are easy to make and is very tasty. If you are like my husband, you can add some chili oil to spice the soup up a bit.
4-6 Portions
Prep: 15-20 minutes
Cook: 45 minutes
Sea Bass on Nicoise New Potatoes
Spring and early summer is the best time of the year for new potatoes. Jersey
royal new potatoes have to be one of the best varieties in the world. In this
recipe they are simply boiled and crushed with some nicoise inspired ingredients
including olives and tomatoes to complement the sea bass.
6 Portions
Prep: 20 minutes
Cook: 20 minutes
Smorrebrod
Smorrebrod is the Danish word for open sandwiches. They are a major part of the
Scandinavian diet but no where else as much as in Denmark. Danes often enjoy Smorrebrod
for lunch but also hold smorrebrod parties instead of smorgasbords. Smorrebrod literally
translates as buttered bread but this is an understatement as the bread is often hidden
totally by the topping. This is not to say that the toppings are heavy in fact they
should be light.
1 Portion Each
Prep: 5 minutes
Barbecued Sea Bass on Samphire
Sea bass makes an excellent fish to cook on the barbecue. By filling the sea bass
cavity with sprigs of fennel you impart a fresh and delicious taste to the fish. The
fish is then served on a bed of steamed samphire that has been tossed in a little butter
and seasoned with freshly ground black pepper. A freshly prepared garlic alioli makes a
simple but flavoursome sauce to serve with the fish. TO cook the fish you will need a
fish grilling rack and the barbecue should not be too hot.
Prep: Preparation Time 20 minutes
Cook: 15 minutes
Fish and Chips
Fish and Chips is an international favourite, you can't beat good fish and chips
(especially by the seaside). When cooking chips you should always use good floury
potatoes such as Maris Piper or King Edward. You need to rinse your potatoes in water to
remove the starch before cooking, I like to soak mine for 30 minutes when time allows.
To get a crisp chip you should deep fry them twice once in oil at 160°C and then at
190°C, this should give you a nice crispy chip with a tender centre.
6 Portions
Prep: 10 minutes
Cook: Cooking Time 10 minutes
Simple Seafood Stew
This is a really easy but delicious and comforting meal. It can be made with many
combinations of seafood, see what your fishmonger has to offer.
2 Portions
Prep: 10 minutes
Cook: 15 - 20 minutes
Red Curry of Swordfish
Swordfish is a firm fish that works well in a Thai curry. Monkfish ,tuna and similar firm fish can be used instead of swordfish in this recipe.
4 portions
Prep: Preparation Time 15-25 minutes
Cook: 20-25 minutes
Salt and Pepper Squid with Pak Choi and Rice Noodles
Squid is one of my favourite seafoods, it is excellent when deep fried and barbecued. Don't be squeamish in buying whole squid as they are very simple to prepare and very good value.
6 Portions
Prep: 20 minutes
Cook: 15 minutes
Stuffed Steamed Mussels
This recipe of Stuffed Steamed Mussels is a asian style dish that is tasty and spicy. If you don't like the idea of a spicy dish, adjust the amount of chilli you use.
6 Portions
Chicken and Seafood Paella
Paella originated in Valencia, the truly original Paella is made up of ingredients that are easy to obtain local ingredients, such as green vegetables, snails and eels. This is just my version, you may vary the ingredients as you desire, adding different seafood or you may wish to add diced pork.
6 Portions
Prep: 30 minutes
Cook: 30 minutes
Whole Poached Salmon
I once saw a television show where the hostess poached a whole salmon in a dish
washer. While it seemed to work, I would recommend you cook your salmon in a poacher or
oven tray. My recipe shows you how simple it is.
8-10 Portions
Prep: 30 minutes
Cook: 30-40 minutes
Cullen Skink
This soup originates from the East Coast of Scotland. Skink is Gaelic for "essence"
but it is now more commonly means "soup-stew. This is a simple and quick version of
cullen skink, traditionally it should be prepared with Finnan (whole smoked haddock), I have
also included a few mussels to finish the dish but of course these are optional.
4-6 Portions
Prep: 5 minutes
Cook: 20 minutes
John Dory Fillets on Polenta Croutons with a Baby Spinach and Rocket Salad
John Dory unlike most flat fish have only 3 fillets often making them an expensive fish. Their flesh though is succulent and richly flavoured making the worth any extra cost.
6 Portions
Prep: 10 minutes
Cook: 5 -8 minutes
Fusion Mexican Swordfish and Italian Tuna Lasagne
This is an unusual combination of flavours but they make a delicious dish together. Instead of using pasta for the lasagne there is crispy tortillas. This dish is especially good if you cook it on the barbecue. While this is dish may seem complicated, it easily prepared in advance. The dish only requires the final cooking of the fish when you are ready to serve.
Prep: 30 minutes (plus at least 1 hour to marinate)
Cook: 15 minutes
Grilled Salmon on Mango Salsa and Guacamole
Salmon is a lovely fish. It is easy to cook and has a gentle taste. Adding a Mango
Salsa will give it a real zing.
6 Portions
Prep: 10 minutes
Cook: 5 minutes
Monkfish Sultimbocca, Rosemary Kebabs
A well-balanced dish which makes the most of the fresh herbs available in the summer months
6 Portions
Prep: 10-15 minutes
Cook: 10-15 minutes
Razor Clams with a Herb and Garlic Crust
Razor clams aren't the easiest shellfish to find but they are worth the hunt. Luckily, in Scotland their are plenty of good fishmonger's who are happy to supply them. Don't soak razor clams in water as they are salt water shell fish and will die in fresh water quickly. You will also need to vigorously wash razor clams as they are usually full of sand. Be careful when handling them as their shells are very brittle and will break easily.
6 Portions or 12-24 as a canape
Prep: 15-20 minutes
Cook: 10 minutes
Confit of Salmon on New Potatoes and Silverbeet with a Saffron Cream Sauce
This really isn't a confit in the traditional sense as a preserved meat. In this recipe the salmon is cooked in duck or goose fat which is perfect for cooking the salmon as it cooks it slowly at 65°C and imparts it with a delicate flavour. If you haven't any duck or goose fat you can use olive oil infused with a garlic clove, rosemary stem and bay leaf.
4 Portions
Prep: 20 minutes
Cook: 20 minutes
Salt Cod Balls with Saffron Alioli
Salt cod apears in many Spanish recipes including many salads.
20-24 Cod Balls
Prep: 20 minutes (plus 24-36 hours soaking time)
Cook: 30 minutes
Thai Smoked Trout Mousse
This mousse is a combination of hot and cold smoked trout with a mild infusion of
oriental spices. It makes an excellent and attractive starter for any number of guests
as it can be prepared up to 2 days in advance.
Prep: 30 minutes
Fisherman's Basket
This dish is just a glamorous version of fish and chips. Lets be honest most of us
have loved good fish and chips since we were children, unfortunately this is becoming
rarer these days. When I was a child I used to get a mixed deep fried seafood from a
shop on the beach I used to go to, the selection included fish, scallops and calamari
rings.
4-6 Portions
Prep: 15 minutes
Cook: 10 minute
Gravlax
Gravlax is a national dish in Scandinavia and is extremely simple to prepare.
When presented as the centrepiece Gravlax is an impressive dish to serve to dinner
guests and makes a nice change from smoked salmon.
Prep: 30 minutes plus 2 days curing
Cook: 8-10 Portions
Fritto Misto
Most of us love deep fried seafood. When I was a child I used to get a mixed deep
fried seafood from a shop on the beach, the selection included fish,
scallops and calamari rings. For a really good fritto misto it is important that all the
ingredients are fresh. You can vary the seafood to your own taste.
4-6 Portions
Scallop and Pork Siu Mai
Siu Mai are steamed wontons filled with lots of pork and prawn mince. They are one of the most commonly seen dim sum (yum cha) dishes, through out the world. They are very gnawish, and though they look impressive they can be prepared with ease. You can prepare far more than you need, freeze them and cook them directly from the freezer when you are ready.
36 Siu Mai
Prep: 20 minutes
Cook: 10 minutes
Moules et Frites
Belgians are famous for their passion for mussels and chips. Wherever you go in
Belgium you will find mussels on the menu. On street stalls in Brussels you can even
purchase chips in baguettes. The Belgians eat their chips with mayonnaise or frites
sauce which is really just a tartar sauce, you will find this even in Mcdonalds in
Belgium. This is one of my favourite accompaniments to chips, my other favourite is Thai
sweet chilli sauce. When cooking chips you should always use good floury potatoes such
as Maris Piper or King Edward. You need to rinse your potatoes in water to remove the
starch before cooking, I like to soak mine for 30 minutes when time allows. To get a
crisp chip you should deep fry them twice once in oil at 160°C and then at 190°C, this
should give you a nice crispy chip with a tender centre.
4 Portions
Prep: 20 minutes
Cook: 15 minutes
White Beans, Chorizo and Cockles
In this Spanish inspired recipe white beans a slowly cooked in stock and then combined with spicy chorizo, cockles and tomatoes to create a warming and comforting dish.
4 Portions
Prep: 20 minutes plus soaking beans (at least 8 hours)
Cook: 1 1/2 - 2 hours
Croquettes De Crevettes (Shrimp Croquettes)
Shrimp Croquettes are found on the menu in many restaurants in Belgium. it is a very rich and satisfying starter or light main dish. Brown shrimps are popular in Belgium and they feature in many dishes. Unfortunately these days in England we only seem to eat them in potted shrimp. Peeling brown shrimp can be a very tiring job especially if you a feeding a large group of people, so it is recommended to order only as many as you need with their shells and the rest peeled.
Prep:
Cook:
Barbecued Squid Salad
Squid cooked quickly on a hot barbecue is full of flavour and is tender. Marinating the squid before cooking it not only flavours it, it helps to tenderize it.
Prep: 15 minutes plus 30-60 minutes marinating
Cook: 10 minutes
Scallops Wrapped in Bacon
Scallops in bacon is such a simple but amazingly tasty combination. The marinade adds
to the flavour, making them even more special.
12 Scallops
Prep: 10 minutes (30 minutes to 2 hours to marinate)
Cook: 3 - 5 minutes
Prawns in Parma Ham with a Goats Cheese Farce on Spaghetti Squash
There is something special in the way parma ham and prawns go together. This dish is easy to prepare and certainly worth the effort, and the goats cheese adds a depth to the flavour.
6 Portions
Prep: 20 minutes
Cook: 30 minutes
Deep Fried Fish with a Sweet and Sour Spicy Sauce
Fish deep fried with its skin on is succulent, with a crisp skin and moist interior. This would be one of my favourites ways to cook whole fish. The sweet and sour sauce can be adjusted by leaving out or adding ingredients according to your taste (in this recipe I use a little Chinese Chilli Sauce but it makes no difference if you leave it out). You may wish to use pineapple pieces in the sauce and leave out the shitake mushrooms, its up to you. I find the easiest way to deep fry the fish is in a large wok, filled a little less than 3/4 the way up with corn or sunflower oil.
4 Portions
Prep: 30 minutes
Cook: 10 minutes
Crab Ravioli
Crab makes a really tasty filling for these
little parcels. This is a wee bit a cheats recipe, I use gowgee
skins instead of pasta this makes this dish, very quick and easy.
A packet gowgee's in the refrigerator makes for easy last minute
entertaining. Once you have made the filling in leftovers can be
frozen in a sealed container, to be used for later.
6 Portions
Prep: 30 - 40 minutes
Cook: 10 minutes
Herrings in Oats
Fresh herrings are one of the most tasty fish, being totally
different to the pickled and soused style that is popular in Northern
Europe. Additionally, herrings are a great source of vitamin D, omega-3
fatty acids, and DHA (
docosahexaenoic acid).
4 portions
Prep: 5 minutes
Cook: 5 minutes
Scallops with Black Pudding Salsa
The unusual accompaniment of black pudding salsa makes a really tasty dish when
grilled.
6 Portions as a starter or a light main
Prep: 20 minutes (more if you are opening and cleaning the scallops yourself)
Cook: 5-8 minutes
Beetroot Gravlax
Gravlax makes an impressive starter or light lunch when entertaining.
The beetroot creates a purple tinge and a light earthy flavour.
You need to start this dish a couple of days ahead of serving.
6-10 Portions
Prep: 20 minutes plus 2-3 days marinating
Scallop and Sweet Potato Pizza
This may seem like an unusual combination but it makes a tasty and light pizza. The
scallops themselves aren't actually cooked on the pizza but cooked on a grill pan and
added just before serving. This recipe also calls for a summer herb pesto which once
made makes an excellent base for many pasta dishes and bruschetta among other uses and
will last in the fridge in a well sealed jar for up to 3 months. If time doesn't allow
you to make this pesto but a shop bought one and simply add a little mint and
coriander.
Prep: 60 minutes
Cook: 20 minutes
Gunkanmaki
These sushi are hand moulded and resemble little battleships they are simple to make. Fish eggs of all sorts make a great filling, giving the sushi lots of colour.
Prep: 10 Minutes
Smoked Trout and Asparagus Vietnamese Rolls
These Vietnamese spring rolls make a refreshing starter for late Spring and Summer
dinner parties, and a great addition to a picnic. For a vegeterain option simply leave
out the smoked trout and add a little more vegetables.
12-16 Rolls
Prep: 30-40 minutes
Cook: 50 minutes
Baby Vegetable Tempura
This is an easy recipe that only takes a few minutes to prepare, you can use your choice of vegetables if you wish and tiger prawns are also good.
4 portions
Prep: 5 minutes
Cook: 5 minutes
Confit Trout with Apple Salsa
This is a deliciously simple dish with the Trout just cooked in rapeseed oil infused
with vanilla, cardamom and star aniseed. Giving it a delicate flavour. The oil can be
reused but you will need to strain it and store in a cool place. Bring the oil to 180C
before re-using.
4 portions
Prep: 5 minutes
Cook: 15 minutes
Grilled Cod on Oven Chips with a Creme Fraiche Tartare Sauce
This my healthy version of fish and chips, not only does it look good but it
tastes great to. When selecting any fish, and especially cod, make sure it is from
a substainable source (line caught or corrctly sized nets.) Alternative fish are:
Pollock, Gurnard and Pouting.
6 Portions
Prep: 15 minutes
Cook: 30 minutes
Crab Risotto
Crab makes an excellent risotto, I choose not to use the brown meat but many recipes
include it so if you like of course include it. Traditionaly parmesan isn't added to
seafood based risotto but I love the flavour of course don't over do it, so if you
prefer simply leave it out.
6 Portions
Prep: 15 minutes
Cook: 40-45 minutes
Oriental Prawn and Vegetable Frittata
This frittata recipe contains bok choy, shitake and oyster mushrooms and coriander, alongside other ingredients to give it an East Asian infusion. This recipe contains prawns but for a vegeterain option simply leave them out.
6-8 portions
Prep: 15 minutes
Cook: 30 minutes
Smoked Haddock on Kedgeree with a Saffron Sauce
Smoked Haddock is a very comforting dish to have in the winter. The sauce in this dish is prepared from the poaching milk keeping the calories low and keeping all the flavour fish. Kedgeree is an Anglo-Indain dish which usually includes the haddock. In this recipe I serve the haddock on the rice.
6 Portions
Prep: 10-15 minutes
Cook: 20 minutes
Spicy Barbecued Sea bream
Whole barbecued fish are simple to prepare and cook. In this recipe I wrap the fish in
foil sealing in all the flavour of the fish and marinade. This recipe will work just as
well in an oven.
4 portions
Prep: 15 minutes
Cook: 15-20 minutes
Scallops on Cauliflower Cream with Beetroot Couscous
The flavours in this dish are simple but delicious as each one complements the other.
Most of the components in this dish can be prepared a day ahead making it an excellent
dish for a dinner party.
6 Portions
Prep: 20minutes
Cook: 10 minutes
Seafood Stew
This stew is simply a mixture of the best seasonal seafood prepared in one dish.
6 Portions
Prep: 30 minutes
Cook: 30 minutes
Grilled Oysters with Herb Chevre and Parma Ham
Oysters are a true aphrodisiac, what else could be better for a romantic dinner. This
is a very quick dish to cook, giving you more time to spend with your guest.
2 Portions
Prep: 15 minutes
Cook: 5 minutes
Goan Masala Stuffed mackerel
Goan Masala paste is found in jars in most homes in Goa. This red masala is mainly used for stuffing fish and for other seafood dishes, it also goes well with pork and chicken dishes.
6 Portions
Prep: 20 minutes(plus 1-2 refigeration)
Cook: 20 minutes
Three Flavoured Trout
This is one of my favourite sauces for full flavoured fish. At first it may seem complicated but it is actually very simple. The sauce and deep fried herbs can be prepared up to a day in advance (the sauce needs to be stored in a sealed container in the refrigerator), leaving only the cooking of the trout at the last minute.
6 Portions
Prep: 20 minutes
Cook: 15 to 30 minutes
Stuffed Squid with a Red Curry Sauce
Squid is a brilliant seafood it is delicious char grilled steamed,
poached or deep fried. While it is a popular in dishes in many
restaurants it is rarely seen in most domestic kitchens, and as a result
it is extremely well priced. In this recipe I have used an East Asian
style of stuffing but there many other traditional stuffings for squid
from around the world which are as tasty in their own way.
4 portions
Prep: Preparation Time 15-25 minutes
Cook: 20-25 minutes
Tali Machchi Indian Fried Fish
In this recipe fish is marinated and coated in spices, then deep fried so that the
fish is crisp, succulent and moist.
4-6 Portions
Prep: 30 minutes
Cook: 10 minutes
Malaysian Fried Mackerel with a Spicy Sambal
Mackerel is one of the most under rated fish, often thought of as only good for bait.
Chefs and good cooks of course know that it is an extremely versatile fish with a strong
flavour that isn't over powering. Cured, raw, barbecued, roasted, grilled and fried all
work well this tasty fish. The trick is to always eat Mackerel on the day it is caught,
the fresher the better.
4 Portions
Prep: 30 minutes (1 hour marinating)
Cook: 10 minutes fish and 30 minutes sambal
Roll Mops
Smorrebrod Herrings with Beetroot Puree (see smorrebrod)
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Soba Noodles with Smoked Salmon and Keta
Cold noodles are very popular through out Japan, where they are enjoyed in cafes and noodle bars. Traditionally the noodles are garnished with a little nori and are accompanied with wasabi, spring onions and a dipping sauce. This dish is just a modern twist oon the dish with the addition of smoked salmon and Keta with a light lemon sauce. The noodles make a great lunch dish or light dinner in the hot months of summer. In this recipe I use fresh Soba noodles (Japanese Buckwheat Noodles - see recipe), but of course you can use shop bought ones or somen noodles (fine wheat noodles).
Prep: 15 minutes
Cook: 5 minutes
Lobster and Monkfish Curry
The combination of Lobster and monkfish make a mouthwatering
curry, perfect for entertaining. In this recipe, you will see that
most of the ingredients can be prepared in advance, leaving only the
final cooking and plating, making it an ideal dish to serve at
dinner parties.
6 Portions
Prep: 20 Minutes
Cook: 30 Minutes
Smoked Salmon with Asparagus
The best quality smoked salmon is best simply served with just a slice of lemon and bread and butter, to truly taste its flavours. Here I simply accompany this with just a few sprigs of baby asparagus to make a simply flavoured spring lunch or starter.
4-6 Portions (dependent on size of serving)
Prep: 5 minutes
Cook: 5 minutes
Barbecued Chilli Lobster
Lobster is one of the most tasty shellfish to cook on the barbecue. You will
need live lobsters or alternative raw lobster tails for this dish. When buying
your lobster make sure that your lobster has all its legs and claws and is lively.
4 Portions
Prep: 15 minutes
Cook: 10-15 minutes (dependent on size)
Italian Stuffed Mussels
These stuffed mussels take a little work to prepare, but are namazingly tasty. They make a fabulous canape, also excellent as part of a 'tapas' selecion or serve simply as a starter or light main with a side salad.
4 Portion
Coconut Seafood with Mango Salad
This dish is an ideal starter. The Mango Salsa adds a little zest, while the Coconut Seafood is cripsy and delicous.
6 Portions
Prep: 5 minutes
Cook: 5 minutes
Dover Sole with Mussel Sauce
Dover sole has to be one of the most sophisticated flavoured fish. It has a light
mouthwatering texture but firm flesh that doesn't fall apart. Just like Dover Sole, this
is a very special dish best left to special occasions or just as a treat.
2 Portions
Prep: 20 minutes
Cook: 30 minutes
Chermoula Barbecued Chicken Halibut
Small halibut weighing 2-3 kg makes a tasty and impressive meal when entertaining in or outdoors. Wrapping the halibut in foil protects from the heat and retains the moisture in the fish (halibut has a tendency to be dry when it has been cooked too long). This recipe also works well when the fish is cooked in the oven.
4-6 Portions
Prep: 15 minutes
Cook: 30-40 minutes
Prawns with Garlic and Chilli
A great tapas dish to make in minutes.
4 Portions
Prep: 2 minutes
Cook: 3-5 minutes
Herrings with Red Rice Stuffing in Parma Ham
Herrings in this country are a very underated while in countries
such as Sweden daily life wouldn't be the same without them. The flesh
of herrings is tender and sweet. They are also very good for us as they
contain omega 3 fats that are thought to fight cancer. This dish makes a
good light dinner full of flavour at the end of a long summer day. You
can vary the stuffing according to your own taste if you like, wild
rice makes a good substitute to red rice if you are unable to find it.
Prep: 15 minutes
Cook: Cooking Time 45 minutes (this includes the rice)
Clams with Bacon and Garlic
Fresh clams make the simplest and most tasty of dishes. Make sure that your clams are fresh, any that don't close when given a sharp tap should be discarded and of course if they smell throw them all way. After many unfortunate purchases I make a point of smelling all my seafood before buying them, it is much better than getting home and being disappointed.
4-6 Portions
Prep: 10 minutes (plus 30 minutes soaking of clams)
Cook: 10 minutes
Seafood with Chilli and Holly Basil
This aromatic Thai dish has always been a favourite of my husbands, if he could get
away with it, he would order it every time we ate at a Thai restaurant.. Many think that
Thai food has to contain coriander to be authentic, but this far from the case. In fact
Thai dishes contain many combinations of flavours. Holy basil is one ingredient that is
used extensively in Thai cooking, giving food a sharp sweet flavour, it can be found at
most East Asian grocers but if you are unable to obtain it use basil instead. This dish
is very spicy but if you like you can omit some of the chillies.
6 Portions
Prep: 15 minutes
Cook: 10 minutes
Coconut Herrings
This recipe makes use of Herrings coated in a Coconut batter that is then fried. The Coconut gives the coating an extra cruch which adds to the flavour of the dish.
6 Portions
Prep: 5 minutes
Cook: 5 minutes
Prawns with Chorizo in a Chilli Tomato Sauce
This combination of ingredients are a match made in heaven, once tasted you will be
craving more. An excellent accompaniment to a tapas combination or scrumptious just
served on its own with plenty of bread to mop up the sauce.
6 Portions as a starter 12 as a canape
Prep: 15 minutes
Cook: 10-15 minutes
Mini Smoked Salmon Tortillas
Why serve smoked salmon just on blinis, try something new such as this recipe for smoked salmon on mini tortillas with salsa. These smoked salmon tortillas also make a great canapé and buffet starter.
Prep: 20 minutes
Cook: 6 Portions
Thai Crab Salad on a bed of Crispy Noodles
I love fresh crab meat, but I have to say its a bit of chore removing all that
succulent white meat but you are rewarded by its taste. Crabs are very reasonably priced
when you consider the cost of lobsters which has a similar flavour. When choosing crabs
choose ones that are heavy for their size. If you wish to forgo the job of removing the
meat, buy white meat frozen or in cans.
4 Portions as a starter or as a main with a selection of dishes.
Prep: 20 - 40 minutes (20 minutes to remove the white meat)
Cook: 5 minutes
Monkfish in Prosciutto
Monkfish flesh is one of the best fish that Europe has to offer, it also has to be one
of the ugliest, with a huge round head and in comparison a small tail. This dish takes
very little time to prepare but makes an excellent meal, accompanied by sautéed spinach,
a rocket salad, fresh pasta or a light risotto.
6 Portions
Prep: 10 minutes
Cook: 10 minutes
Stuffed Mussels
Stuffed mussels are one of my favourite tapas dishes. Like many tapa dishes you can prepare them in advance and simply lace them under the grill when ready to serve.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Steamed Thai Fish Curry
Thai curries are delicious at the best of times but this one is one of my favourites.
It is quite simple to prepare and takes very little cooking time. The curry can be
cooked in banana leaves shaped into a bowl or simply use a small bowl. The banana leaves
are available from most East Asian grocers fresh or frozen (of course they are not
edible).
Prep: 15 minutes
Cook: 15 minutes
Steamed Seafood Nori Rolls
A simple oriental flavoured puree of white fish and prawn meat is steamed rolled in nori. This is an easy dish to make and looks very impressive. This dish makes a great canapè or a light starter.
6 Portions
Prep: 15 minutes
Cook: 5 minutes
Thai Crab and Papaya Salad
I love fresh crab meat, but I have to say its a bit of chore removing all that succulent white meat but you are rewarded by its taste. Crabs are very reasonably priced when you consider the cost of lobsters which has a similar flavour. When choosing crabs choose ones that are heavy for their size. If you wish to forgo the job of removing the meat, buy white crab meat frozen or in cans. This recipe features with our Crab Claw recipe, where I use the crab meat from the legs of the crab for this recipe.
4 - 6 Portions
Prep: 20 - 40 minutes (20 minutes to remove the white meat)
Cook: 5 minutes
Smoked Haddock Ravioli
Smoked haddock makes a delicious filling for ravioli when blended with ricotta. You can make your own pasta for the ravioli or try wonton or gow gees skins for an easy alternative.
6 Portions
Prep: 30 minutes
Cook: 15 minutes
Corn and Clam Chowder
This soup is delicious and simple to cook. It makes a great starter when entertaining as you can prepare it in advance simply leaving the final addition of the corn and clams when ready to serve.
4 Portions
Prep: 10 minutes
Cook: 15-20 minutes
Prawn Sushi
Cooked prawn makes a great topping for nigri sushi. Cooked prawns are called Ebi, they
are prepared from large prawns. To make sure your prawn is cooked so that it is well
coloured and shaped, it is best to cook them according to thes recipe.
12 Prawns
Prep: 5 minutes
Cook: 5 minutes
Barbecued Salmon with Basil Aioli
A whole salmon barbecued is one of the easiest dishes to prepare and one of the best
to enjoy.
8-12 portions
Prep: 10-15 minutes
Cook: 45 minutes
Mix & Match Omelette
This is a delicious way to enjoy any pasta and vegetable leftovers you may have after a large meal. The one good thing about preparing them this way is that it creates a totally different dish rather than just picking at the leftovers on their own. In this recipe I use the ingredients that were part of the Easter brunch but these can easily be replaced by whatever you have on any occasion.
4-6 Portions
Prep: 5 minutes
Cook: 10 minutes
Macadamia and Coconut Crusted Salmon Fillets on Pak Choi and Mash
Macadamias and desiccated coconut make a great combination. This dish is best prepared
from good quality salmon fillets eg. Scottish and Tasmanian. It is a full flavoured but
simple dish which doesn't need a sauce to drown out the flavour.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Deep Fried Oysters
Oysters deep fried hold in all their juices and flavour, oysters prepared in this fashion make a regular appearance on many restaurants menus. Oysters should not be considered a luxury food that you only eat in a restaurant, when you can purchase them at only a small cost from most fish mongers and supermarkets.
6 Portions
Prep: 15 minutes
Cook: 5 minutes
Laverbread and Cockle Risotto
Laver is an edible seaweed and when picked laver is purple in colour but turns green
when cooked. In Japan laver is dried into sheets and is known as nori. In Wales laver is
boiled to make a green puree which is known as laverbread. Mixed with oatmeal and fried
in bacon fat the laverbread makes laver cakes. Laverbread combined with sharp orange
juice creates a tasty sauce which is served with fish and Welsh lamb or mutton.
4 - 6 Portion
Prep: 15 minutes
Cook: 40 minutes
Kangaroo Surf and Turf Kebabs
Kangaroo is the ultimate Australian meat. It isn't a gimmick it is in fact a high quality meat that is tender, full flavoured, low in cholesterol and fat. Kangaroo is usually sold vacuum packed, it can be found in some supermarkets in the UK and in supermarkets and specialist shops in Australia. If you can't find kangaroo, use ostrich or a beef
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Grilled Lobster with Chilli Butter
Fresh lobster makes a special meal out of any meal. For this dish you will need to purchase live lobsters or frozen lobster tails. When purchasing your live lobster make sure all the claws and legs are attached and they are lively.
6 Portions
Prep: 15 minutes (plus 1-2 hours freezing of lobster)
Cook: 10 minutes
Mussels with a Tomato and Saffron Sauce
A deliciously simple dish to prepare full of indulgences.
4-6 Portions
Prep: 15 minutes
Cook: 20 minutes
Clam and Chilli Spaghetti
A combination of razor and surf clams makes an amazing pasta dish. It shows what just
a handful of ingredients can make. Razor clams are usually sold in bunches held with a
rubber band.
4 Portions
Prep: 5 minutes
Cook: 10-15 minutes
Wild Salmon with a Herb Crust on Spring Vegetable Fettuccine
Salmon and pasta are an ideal combination, and this recipe presents very well on the plate. It is also very tasty.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Coconut Garfish on Peach Salsa
Small garfish fillets have delicate sweet flesh, excellent for this simple but tasty dish. This recipe is for a starter but simply add a few more garfish for a main
6 Portions as a starter or light meal
Prep: 20-30 minutes
Cook: 10 minutes
Thai Grilled Mackerel
Taking Mackerel and infusing a Thai based flavours presents an entirely
different style of dish. Mackerel, being a oily fish is very delicate and
tasty, and adding the Thai spices makes for a perfect
combination.
4 Portions
Prep: 15 minutes
Cook: 5 minutes
Three Flavoured Fish
In this recipe the fish is fried whole and then the spicy sauce is poured over it. The size of the fish depends on how you wish to serve it e.g. individual fish portions or shared between two or more.
4 Portions: 4 individual fish or 1 large; 2 Portions: 1 medium fish
Prep: 20 minutes
Cook: 15-30minutes
Tartare of Salmon with Smoked Salmon Ricotta and Keta
The flavours of the salmon tartare are very similar to gravalax but you can taste more of the salmon. This is a great dish to serve for a large number of people, as the dish is easily prepared in advance, and with a little care put in its assembly it makes an impressive and tasty light starter to the Christmas meal.