Al Fresco Ideas - Fish

Al Fresco Ideas - Fish

In a country where the average temperature floats around 10 degrees celsius, it's important to take advantage of any good weather. This week has been particularly good - no better time to organize family and friends for a get together!

Growing up, our BBQ's were loaded with enough meat to feed a small army. It always worked out expensive and consequently, they were a rare event. Although occasions like these are memorable, it is possible to have a more affordable BBQ suitable for everyday dinners. The joy of al fresco cuisine is that it's simple; leaving plenty of time for beer! For a great sauce, try my recipe for the Colombian Hogao here. You can swap the coriander for other herbs to give a more unique flavour.

BBQ Sea Bream

Most fish can be BBQ'd with great success and work well if cooked whole. Ask your fish monger to gut and de-gill the fish and to de-scale it if you plan on eating the skin (I peel off the skin after BBQ-ing so I leave the scales on to stop the skin from tearing). Stuff the fish with slices of lemon, chopped parsley (or other herbs) and plenty of sea salt and pepper. Slit the fish a few times if you want to speed up the cooking process. Place on a hot BBQ until cooked through (all the flesh is flaky). Peel off the skin and enjoy.

Stuffed Mussels

Although not BBQ'd, mussels are a great treat to be enjoyed outdoors with a nice glass of white wine. Saute garlic and anchovies in butter and extra-virgin olive oil for 7-10 minutes and add dried breadcrumbs. Meanwhile steam mussels until opened (discarding any that don't) and remove the top (empty) shell. Spoon the breadcrumb mix into the bottom shells and sprinkle with chopped parsley. 

Skewered Crevettes

Soak some wooden skewers in water for an hour or so to stop them burning on the BBQ. Thread through raw crevettes/prawns and sprinkle with sea salt, pepper and lemon juice. Cook on a hot BBQ for 2-3 minutes on each side.

My Dad never looks too optimistic:

Simple Supper(s) 2

The Quick Supper

I really started to enjoy cooking when my work was a little quieter. I had time to put on four hour slow roasts, make beautiful Ragu Bolognese and try my hand at some more complicated dishes. In the last few months, my work has really picked up and in an effort not to fall back into my old habits of take aways and convenience food, I have been making and experimenting with some great dishes that come together in minutes. All of these recipes serve 2.

1. Spaghetti with Tomato and Basil

Pasta is my best friend normally but especially when I need to whip up something really quick. The 7-10 minutes it takes to cook is the perfect amount of time to bring a wonderful sauce together.

Cook 200g of Spaghetti according to packet instructions but drain 1 minute early, reserving some of the cooking water (I usually drain over a cup to catch some of the water). Meanwhile, heat 2tbsp of Extra-Virgin Olive Oil over a medium heat and add 1 finely chopped clove of Garlic. Cook for 2 minutes and add 8-10 halved Cherry Tomatoes and season with Salt and Pepper. Cook for 2-3 minutes and add 10 torn Basil Leaves. Cook for 1 minute and add the cooked Spaghetti to the pan. Mix well and add a few tablespoons of the Pasta Cooking Water to create a beautiful sauce. Serve with a little Parmesan sprinkled on top.

2. Stir Fry

Is there anything quicker? Comes together in minutes and, if you put in a little effort, can be absolutely delicious! I like my veggies kept practically raw so if you want them softer, cook for a bit longer before adding the lime juice, fish sauce and honey.

Heat 1-2tbsp Groundnut Oil in a Wok/Frying Pan until really hot. Rub some Sea Salt and Pepper into a good sized Sirloin Steak and cut it into 1cm strips. Add to the hot pan and brown all over. Add some thin strips of Carrot, Red/Yellow Pepper, Chilli, whole Green Beans/Sugar Snaps and some chopped Spring Onion to the Pan and toss well, Season and add some Bean Sprouts, the juice of 1 lime, 1tbsp Fish Sauce and 1tbsp Honey. Mix well and add some cooked Noodles, cook for 1-2 more minutes and serve with extra Bean Sprouts and chopped Spring Onion on top. 

3. Spicy Crashed Eggs

I really like this dish, its fiery and colourful and tastes great!

Heat 1tbsp Extra-Virgin Olive Oil in a frying pan over a medium heat and add 1 finely chopped Chilli (seeds in if you like it hot), some finely chopped Red/Yellow Peppers and 1 finely chopped clove of Garlic. Cook for 3-4 minutes and season well. Add 2 torn slices of Prosciutto (or whatever ham you like) and continue to cook for a couple of minutes. Break in 6 Eggs from high above the pan, allowing them to splash a bit (mind your arms!). Season and cook until the whites have set but the yolks are still runny. Finish with a good sprinkling of Pepper and some chopped Spring Onions. Serve with a Salad and plenty of Crusty Bread for Dipping!

I'm off to Rome on Wednesday so expect a rant about the beautiful Eternal City next week!!

Simple Beef Stir Fry

Simple Beef Stir Fry

I was never a fan of a stir fry! Growing up, I ate practically no Fruit or Vegetables and so a Stir Fry was pretty much my nightmare. I'm not sure why I never ate Fruit or Vegetables, I remember on numerous occasions point blank refusing to eat them even when the threat of "you wont leave that table 'till them carrots are gone" lingered or occasionally hiding peas underneath the mashed potato when nobody was looking. It all seems so silly to me now, I cant believe I missed out on these treats for over 20 years but thankfully I'm making up for it now and my tastebuds couldn't be happier!

This is an extremely quick dish that cooks in minutes and will really get your taste buds hopping! Try this recipe and then adjust it for your own tastes, add or take away some chilli depending on how hot you like it and change up the meat according to what you like. Just make sure, if your using poultry, that its cooked all the way through before serving. Try adding some chopped Spring Onion and whole Almonds on top to serve. I keep the Vegetable cooking time very short as I like them practically raw, leave on for a bit longer if you want them a little softer and finally if you want your beef nice and rare, it might be better to cook it seperately and mix in while serving as by the time this comes together, the beef will be cooked through.

Serves 2

For the Paste:
1 Chilli (roughly chopped)
Handfull of Corriander Leaves
1 Large Clove Garlic
5 Red Peppercorns
Good Pinch of Sea Salt
Zest of 1 Lime
1/2 tbsp Tomato Puree

For the Stir Fry:
125g Dried Noodles
2tbsp Rapeseed Oil
2 Small Minute Steaks (sliced and seasoned well) (Get something more expensive if you wish)
1/2 Large Carrot (Chopped into large matchsticks)
1/2 Red Pepper (sliced)
1/2 Yellow Pepper (sliced)
100g Mangetout/Sugersnap Peas
75g Bean Sprouts + extra to garnish
Juice of 1 Lime
1tbsp Fish Sauce
1tbsp Soy Sauce
1tbsp Honey/Brown Sugar

1. First, make the paste by bashing all the ingredients together in a Mortar and Pestle until a fine paste evolves. Set aside. Cook the Noodles according to packet instructions.

2. Meanwhile, Heat the Oil in a Wok or large Frying Pan until just smoking. Add the Paste and stir well for about 30 seconds. Add the Beef and fry quickly until just browned (1-2 minutes). Add the Carrot, Peppers, Peas and Bean Sprouts and stir well. Cook for 1-2 minutes if you like the veg crunchy. Add the drained noodles and stir well before adding the Lime Juice, Fish Sauce, Soy Sauce and Honey (or Brown Sugar), Stir well and let cook for one more minute to let the flavours combine. Serve topped with a few raw Bean Sprouts.

Simple Fish Soup

Simple Fish Soup

From an early age, my Dad used to take my brother and I fishing almost every month. Hail, rain or shine we'd be sitting on the side of a lake or river with some form of dead bait on the end of our line waiting for the slightest of movements of the rod to indicate a fish was on. As we got older we were promoted to spinning and eventually the art of fly fishing but one thing always remained, the sense of excitement when you felt the pull of a fish, guessing how big he was and usually being incredibly surprised with the fight they put up (especially Pike!). My favourite time for fishing was always the trout season when we'd take home our catch and have it that day for dinner. Nothing better than fresh, wild trout!

My fishing days are pretty much behind me apart from the odd excursion but my excitement for fish remains very much intact. For me, fish epitomizes the quick, delicious and healthy meal. It can be prepared so quickly and yet still be so delicious. This is a very simple yet delicious fish soup. It's very filling and it looks impressive too. Please dont neglect to put the bread at the bottom of your serving dish, it soaks up all the flavour and is the perfect way to round off the meal. As always, the quality of the fish will determine the outcome of this meal, get the freshest you can. This recipe will serve 4 as a starter or 2 as a good sized main. Enjoy!

1tbsp Semolina optional
3tbsp Extra-Virgin Olive Oil
1 Small Onion (finely chopped)
7-10 Mini San Marzano Tomatoes or good Cherry Tomatoes (halved)
1tbsp Tomato Puree
80ml White Wine
500g Mussels
700ml Vegetable Stock
200g Tiger Prawns
1 Squid Tube (cut into rings)
1tsp Dried Oregano
100g Orzo Pasta
Juice of 1/2 Lemon
Sea Salt and Freshly Ground Pepper
1 Ciabatta Roll (halved)

1. Put the mussels in a large mixing bowl and cover with cold water. Add a good pinch of Sea Salt and 1 heaped tablespoon of Semolina (optional) and leave to soak for one hour. Remove from the water and wash under cold running water, taking off the beards and any barnacles as you go. If any mussels are open, give them a sharp tap on the counter, if they dont close immediately discard.

2. Heat the Oil in a saucepan over a medium heat and add the onion, season well and allow to cook for 5-7 mins until soft but not coloured. Add the Tomatoes and Tomato Puree and cook for 1 minute, add the wine and stir well. Tip in the mussels, put on the lid and allow to cook until the mussels open, a good shake every now and again will help them on their way! Discard any that remain closed.

3. Add the Stock, Prawns, Squid, Oregano and Pasta. Season well and bring back to the boil, put on the lid and simmer for 8 minutes. Stir in the Lemon Juice and check for seasoning.

4. To serve, put half (or a quarter if for a starter) of the Ciabatta at the bottom of each bowl and a few good ladles of Fish and Broth on top. 

Variations

There are hundreds of variations on a Fish Soup and every region in Italy will have its own take. I like to add a Chilli for some kick and of course any fish can be added depending on what you like.

Don't turn your back on the cat while doing this one, it can only end in disaster!

Simple Supper 1

 Spaghetti with Squid and Tomato Sauce



 

 

Passata in the pan

Sometimes simple really is better. At its heart, Italian food is among the simplest on the planet and there are some amazing dishes that can be put together in minutes. This recipe is perfect for when you have little time but still want a delicious, home cooked meal. I prefer to make the Tomato Sauce in bulk and keep it in the fridge instead of making a little at a time.

 

Squid

I always had trouble making a tasty Tomato Sauce until I read Paolo Tullio's technique, adding the Oil and Garlic right at the end gives it a great flavour kick. I normally add some torn Basil at the end too but I didn't want the Basil flavour in this dish. Enjoy!



Tomato Sauce

 

Serves 2

For Tomato Sauce:

*500g Tomato Passata

*1 Garlic Clove (minced)

*4 tbsp Extra-Virgin Olive Oil

*Sea Salt and Pepper



Squid, Frying

For the dish:

*1 tbsp Extra-Virgin Olive Oil

*125g Squid (thinly sliced)

*6 tbsp Tomato Sauce

*250g Dried Spaghetti

*Sea Salt, Pepper and Chilli Flakes

*Freshly Grated Parmesan (to serve)



Squid in Tomato Sauce

1. Make the Tomato Sauce by heating the Passata over medium heat and let reduce by half. Add Salt, Pepper, Oil and Garlic and stir well to combine.

2. Cook the Spaghetti in salted boiling water until al dente. Drain, reserving some of the cooking water.

3. Meanwhile, fry the Squid in the Oil with some Salt, Pepper and Chilli Flakes for approximately two minutes until just cooked. Add the Tomato Sauce (6tbsp) and stir well before adding the cooked Spaghetti and about 5tbsp of the pasta cooking water.

4. Serve with a sprinkling of freshly grated Parmesan Cheese and a drizzle of Extra-Virgin Olive Oil.