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Hot and sour prawn curry originates from Indonesia. The heat comes from the chillies, and as I tend to go for medium curries rather than hot, I have used less than the recipe calls for. Add more if you like your curries hot. Tamarind and tomatoes add the sour notes to this dish. Plan ahead … Continue reading Hot And Sour Prawn Curry | Udang Asam Pedas
Packed full of fresh coriander, flat leaf parsley, and a little bit of chives and lemon zest, these hake fish cakes will make for a perfectly simple meal any day of the week. Skip ahead to the recipe for Hake Fish Cakes Hake fishing in South Africa Merluccius capensis is one of our greatest exports, and … Continue reading Hake Fish Cakes
I have mentioned that I am working my way through all the recipes I have collected. By far, the most have come from Chef Mimi's blog. She has introduced me to new flavours and foods which is a bonus for me. These sardine rillettes are served with Vodka pickled cucumbers. They are an essential component … Continue reading Sardine Rillettes
Linguine Alla Vongole has to be one of Dave's favourite pasta dishes. I have never made this for him because I am not a huge fan. I love clams, and I love pasta, but, the dish is too finicky for me. Well, that is what I thought until I made this at home. There were … Continue reading Linguine Alla Vongole
I make curries all the time, and every now and then I do a shellfish one. But this is the first time I have made a fish curry. I was concerned the curry would overpower the fish. But the balance of heat to seafood was perfect. The key is to use a firm fish so … Continue reading Fish Curry
I can see many recipes like this tuna bowl coming out of my kitchen this summer. We are having a lot of very hot days, and the thought of cooking is far from my mind. I use sustainably fished tuna which is caught off the coast where we live. Head straight on to the Recipe … Continue reading Tuna Bowl
A friend wanted to make seafood paella for a birthday celebration. Wanting to be sure my recipe concept worked, I made it at home first. Not only was our meal delicious, but theirs was as well. That is a winner in my books! Head straight on to the Recipe For ♥ Seafood Paella ♥ During … Continue reading Seafood Paella
This salt and pepper hake recipe has elements that have become firm favourites. You will have to deep fry the fish and in doing so, I used as little oil as possible. We seldom use this cooking method and in times gone by I would have filtered the oil to use again. But now I … Continue reading Salt And Pepper Hake
Coupled with fragrant rye bread rolls, this herring in horseradish cream made for a really tasty lunch. I used rollmops as the base for this recipe as they are easier to find in the shops than pickled herring. Which is basically the same thing, but without the gherkins! Head straight on to the Recipe For … Continue reading Herring In Horseradish Cream
To me, the perfect lobster rolls have a great sauce, a bit of green crunchy leaves, and soft sweet lobster. We still have some crayfish in the freezer so I made these for St. Valentine's Day. Head straight on to the Recipe For ♥ Lobster Rolls ♥ We have two flights of stairs in our … Continue reading Lobster Rolls
My Kerala prawn curry was a second choice. Albeit not a bad one. I had taken crayfish out of the freezer, but having left them in there too long, they were not good enough to use for cooking. Kerala is known for its spices and fishing and I am sure you will find this mild … Continue reading Kerala Prawn Curry
The first time I had a fish finger roll was with our friend Alastair in Brackley. Dave chose this as his lunch when we were in Cookham. And when time was running against me, I made this for our lunch. Head straight on to the Recipe For ♥ Fish Finger Roll ♥ For my December … Continue reading Fish Finger Roll
The morning I started writing my review of Home Cooked & Heartwarming Dave and I had been shopping. We bought a kilogram of mussels which I planned on cooking with Pernod. I used Ashleigh Levin's recipe for mighty mussel pot with secret Sambuca as the base for my Pernod mussels. In her recipe book Ashleigh says that … Continue reading Pernod Mussels
The first most trusted person in my life is Dave. He is the one who goes out and catches crayfish for me to experiment with. I tried curing the crayfish using my sous vide bags but it was not a huge success. To rescue it I placed it into the sous vide cooker and was … Continue reading Confit Crayfish
I took inspiration for our Burns Night main course from my Curry recipe book. This crayfish balti is a British curry. The balti originates in Birmingham, the curry capital of Britain. The word in Punjabi means bucket but it is presumed that the word batti meaning food would have inspired the original recipe. Skip ahead to … Continue reading Crayfish Balti
This prawn linguine is packed full of flavour from the herbs and garlic. Buy peeled, cleaned and deveined prawns if you do not feel like the hassle of doing that yourself. Skip ahead to the recipe for Prawn Linguine I am not a fan of the word diet, or following a restrictive eating plan. Dave … Continue reading Prawn Linguine
To make an authentic chicken and shellfish paella you need a paellera. This is the dish it is cooked and served in. Originating in Valencia, there are three basic ingredients. Rice, saffron and olive oil. Other essential ingredients include chorizo, mussels, chicken, langoustines and peas. Head straight on to the Recipe For Chicken And Shellfish … Continue reading Chicken And Shellfish Paella
We all think of salt as a simple seasoning. In times gone by, salt was an important item of trade. It was transported across the Mediterranean Sea by boat, along roads built specifically for its movement, and by camel across the Sahara. This simple ingredient has caused wars and has even been used to create … Continue reading Salt Baked Fish
The recipe for olive oil poached trout is from Frans Groenewald who is the chef/owner of the restaurant at Gabriëlskloof wine estate. Head straight on to the recipe for Olive Oil Poached Trout ♥ Have you ever given much thought as to how a person's day is turned around when they work night shifts? A friend of mine … Continue reading Olive Oil Poached Trout
In the Western Cape one usually associates pickled fish with Easter. But for me, this is a great way of preserving fish when it is bountiful. The curry adds a warming spice note to the fish which can be served for any lunch time meal. Skip ahead to the recipe for Pickled Fish Electioneering in … Continue reading Pickled Fish