Hot smoked trout is very much underrated in my opinion – it’s relatively cheap and has a delicate, sweet flavour that’s just delicious. It’s the perfect ingredient to…
Print Recipe Piquanté pepper-stuffed sardines Serves: 6 Cooking Time: 15 mins Ingredients 6 whole fresh or frozen sardines, defrosted, scaled and cleaned 80g piquanté peppers, chopped 250g cream cheese 45ml (3 tbsp) olive oil salt and freshly ground black pepper, to taste chilli oil, to serve toasted Portuguese rolls, sliced and toasted, to serve Instructions
Print Recipe Spicy pan-grilled calamari tubes with quince aïoli Serves: 6 Cooking Time: 50 minutes Ingredients Calamari 2 red chillies, chopped 2 garlic cloves, peeled and crushed 60ml (¼ cup) olive oil zest of 1 lemon juice of ½ lemon sea salt and freshly ground black pepper, to taste 100g calamari tubes olive oil, to
Print Recipe Drunken prawns with port and vinho verde Serves: 6 Cooking Time: 30 minutes + 2 hours, to marinate Ingredients 1 large onion, chopped 20ml (4 tsp) olive oil 2 garlic cloves, peeled and crushed 1 stick celery, finely chopped 1 medium carrot, grated 180ml port 20ml (4 tsp) vinho verde (white wine) 700g
Print Recipe Tempura kob with onion and potato chips and garlic and herb dip Serves: 6 Cooking Time: 30 mins Ingredients Battered kob 80g cornflour 180g cake flour 350ml soda water + extra, if needed vegetable oil, to deep-fry 500g farmed dusky kob, cut into bite-size strips Chips 200g potatoes, peeled and finely grated 1
Print Recipe Asian-style salmon crepes with rocket and ginger dip Serves: 6 – 8 Cooking Time: 40 mins Ingredients GINGER DIP 200g (1 cup) sugar 500ml (2 cups) water 50g fresh ginger, sliced 125ml (½ cup) sweet chilli sauce 125ml (½ cup) soy sauce pinch of salt 80ml (1/3 cup) white vinegar CREPES 120g (1