Here’s a brunch recipe for you to enjoy…
Hope you enjoy,
This month’s recipes are for two lovely fish dishes inspired by different parts of Asia.
One is a Goan Fish Curry as per the image below;
The recipe is also available in PDF format here: Goan Fish Curry
The second recipe is a Whole Baked Seabass as below:
The recipe is also available in PDF format here: Asian SeaBass
Everyone’s been in the position before where friends have popped around for a cuppa and stayed longer than expected leading to the eventuality of making some snacks for guests.
This recipe uses one of the greatest Cypriot exports; Halloumi. Use good quality halloumi, it makes a difference.
The dipping sauce goes great with meatballs and pasta to.
This recipe can be made in less than 30 minutes.
For the Halloumi fries
500g Halloumi, patted dry with kitchen paper, cut into chunky chips
½ Cup Plain Flour
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 pinch Cayenne
Salt & Pepper
For the Marinara Sauce
1 x 400g Tin Plum Tomatoes
2 tbsp + 1 tsp Olive Oil
1 tbsp Mixed Herbs
1 tsp Oregano
2 Cloves Garlic, crushed
Small Bunch Basil, finely sliced
Salt & Pepper
Heat a deep fryer to 170C.
Add the teaspoon of oil to a small saucepan on a low heat. Add the crushed garlic and herbs and fry for 3 minutes.
Add the plum tomatoes including juice, olive oil and basil and bring to a simmer. Allow to cook for 10 minutes. Blend and season to taste. Keep warm.
Combine the flour, garlic powder, paprika, cayenne and salt and pepper on a baking tray ensuring they are thoroughly mixed. Coat the halloumi chips in the flour shaking off any excess.
Deep fry the halloumi for 2-3 minutes, until golden and crisp. Drain on kitchen paper.
Serve hot with the marinara dipping sauce on the side.
How’s everyone enjoying the summer? I can’t believe it’s August already, how fast has this year flown by? Since my last recipe, I’ve been busy writing recipes, catering parties and had a trip down to London.
August into September sees me doing a few classes at Outcook Cookery School in Alnwick, see http://www.outcook.co.uk for details.
This month’s recipe uses Northumberland game from Hadrian’s Larder, notably Pheasant Legs. Game from Northumberland is some of the best available, having a perfect natural habitat for species to thrive. The gamekeepers and estate managers across the county do a great job in managing the population of game which can then be used to provide wonderfully lean, tasty produce for us all to enjoy.
Hadrian’s Game Larder regularly attends Alnwicks Farmer’s Market. You can also pick up most of your veg from the market too.
Recipe: Pheasant & Apricot Tagine with Olives
8 Skinless Whole Pheasant Legs (Leg & Thigh), room temperature
2 Carrots, peeled & chopped
1 Aubergine, chopped
1 Courgette, chopped
1 Red Pepper, chopped
2 Red Onions, diced
1 Red & 1 Green Chilli
1 Cup Dried Apricots, diced
1 Cup Black Olives
½ Cup Plain Flour
¾ Pint Light Chicken Stock
Salt & Pepper
For the Paste
4 Cloves Garlic
2 Tbsp Tomato Puree
1 Tbsp Honey
1 Tbsp Turmeric, Ground Cinnamon, Sumac, Chilli Flakes, Ground Ginger
2 Tbsp Olive Oil
Salt & Pepper
Preheat the Oven to 160C.
Make the Paste: Crush the garlic in a pestle and mortar, then combine with the Tomato Puree and Honey. Add the Turmeric, Ground Cinnamon, Sumac and Chilli Flakes and gradually add the oil until a paste is formed, you may not need all the oil. Season with a little salt & pepper.
In a tray, add the plain flour and season with salt and pepper. Use this to coat the pheasant legs, making sure any excess is shaken off. In a tagine or casserole dish on a high heat add a few tbsp of olive oil and seal the pheasant on both sides for 3 minutes or until golden (This may need to be done in batches). Place on a tray and set aside.
In the same dish add a little more oil, reduce the heat to low and cook the onions until soft (about 10 minutes), adding a little salt and pepper. Once soft, add the paste and coat the softened onions and let cook for 3 minutes or until fragrant.
Add the chopped vegetables, coating them with the onion and paste, allow to cook for 5 minutes. Add olives and apricot and add 3/4 pint of light chicken stock. Bring to a simmer. Place the pheasant legs in ensuring they are submerged and drop in the 2 whole chillies. Place the lid on the tagine or casserole and allow to cook in the oven for up to 2 ½ hours or until meat falls away easily from the bone. Season to taste.
Serve with Rice, Cous Cous or Flatbreads and some chopped coriander.
Thanks for Reading,
If you’d like more information about Paul’s Private Dining, visit my Facebook page: Paul’s Private Dining, Instagram: Paul’s Private Dining or Twitter @_privatedining.
How great has summer been so far? It’s felt continental at times with the amazing blue skies and soaring temperatures. Paul’s Private Dining has been busy with dinner parties and hosting classes at Outcook Cookery School.
Thanks to the climate this year, some of the vegetables available have been nigh on perfect in terms of texture, taste and quality.
This recipe makes enough for four people and incorporates great vegetables, some lovely Salmon and some store cupboard staples. It has a complex flavour profile made up of warming spices and sweet Salmon. This recipe will bring some additional heat to your palate and is ideal for entertaining.
You’ll be able to get most of the ingredients at the Market to create this dish, so you’ll be saving pennies and supporting local traders. Win Win.
4 x 200g Salmon Fillets, skin-on
1 Red Pepper, Diced
1 Red Onion, Diced
1 Large Carrot, Grated
4 Cloves Garlic, crushed
Handful Babycorn, Sliced
Handful Spring Onions, Sliced
1 Lemon, Zest & Juice
¼ Cup Pomegranate Seeds
Coriander, rinsed, a bunch with a handful chopped
¾ Cup Basmati Rice, rinsed
1 Tsp Turmeric, 1 Tsp Ground Cumin
2 Cups Chicken / Veg Stock, hot
150g Natural Yoghurt
Salt, Pepper, Olive Oil
Preheat Oven to 180C. Score the Salmon Skin with a sharp knife. Season with Salt & Pepper and rub a little oil all over. Place on a baking tray lined with non-stick baking parchment, skin side up. Set aside.
In a non-stick pan on a low-medium heat (high sides), add a little oil, the garlic, red onion carrot, pepper and babycorn, salt and pepper and soften for 8 minutes. Stir every couple of minutes to avoid anything getting caught on the pan (you can add a splash of water to
Add the rice and stir through the vegetables. Give it 2 minutes to cook then add the Turmeric & Cumin and stir this through thoroughly. Adding a little stock here will prevent the spices from burning and becoming bitter. Give the spices a further 3 minutes then add the Rest of the stock. Bring to a boil for 1 minute then reduce to a simmer and pop a lid on the pan. Allow to cook according to packet instructions, normally around 12-15 minutes.
Once the lid is on the pan, put the salmon in the oven. This should take 12 minutes to cook.
Make the lemon coriander sauce by combining the zest and juice of a lemon with the yoghurt, a little salt & pepper and the small amount of chopped coriander.
Once the rice is cooked and the stock absorbed, add the pomegranate jewels and sliced spring onion to the pilaf.
To plate; Place the pilaf on the base of the plate or bowl, top with a Salmon fillet, add the yoghurt sauce and a small bunch of coriander.
Enjoy with a glass of white wine or a cooling Gin & Tonic.
Thanks for Reading, Happy Rest of Summer
If you’d like more information about Paul’s Private Dining, visit my Facebook page Paul’s Private Dining, Instagram Paul’s Private Dining or Twitter @_privatedining.
Recently, I got in touch with the guys at Hadrian’s Wall Gin offering to provide them with a granita recipe where their Gin is a principal ingredient. It was worth a try and it paid off, they love the recipe and have been promoting it on their social media this week.
They like it so much, that i’ll be doing future recipe collaborations with them. I’ll keep you posted.
The recipe is below, I use it as a palate cleanser for dinner parties as it’s the perfect adult alternative to a sorbet. This serves 4.
Top Tip: Always use chilled glasses, this delays the granita from melting too quickly.
100ml Hadrian’s Wall Gin
200ml Fever Tree Refreshingly Light Tonic
150g Caster Sugar
Juice of 1 Lemon
Juice of 1 Lime
Few Sprigs of Dill
4 Cucumber Ribbons
Plus your choice of garnish
Make a stock syrup from the caster sugar and water by placing both in a pan on a gentle heat and allowing the sugar to dissolve. Remove from the heat and allow to cool to room temperature.
Once cool, in a bowl combine the syrup, gin, tonic, juices from the lemon & lime and a few sprigs of dill. Transfer to a freezer-proof container and freeze for 1 hour. Place four tumblers in the refrigerator.
Remove the mixture from the freezer and stir, breaking up the ice crystals.. Freeze for a further hour. Repeat this step twice more.
Add a cucumber ribbon to the chilled tumbler to resemble a spiral. Spoon in some of the granita mix and top with a garnish of your choice. I recommend lemon zest, apple matchsticks, edible flowers or for a peppery taste, nasturtium leaf.
Check my Instagram post here: https://www.instagram.com/p/BllIFaYFoZP/?hl=en&taken-by=paulsprivatedining
To find out more about Hadrians Wall Gin, visit https://www.hadrianswallgin.com/
Let me know your thoughts…
A couple of months ago, Mel Corn, marketing and communications officer for Alnwick Markets got in touch with me to inquire whether I would be interested in providing recipes for Alnwick Markets using ingredients sourced from the market traders and independent shops around Alnwick.
My answer was a resounding yes. The opportunity was too good to turn down. I didn’t even need to think about it. All my friends and most of my family live in Alnwick and it’s where I lived for 17 years.
If you are visiting Alnwick, there are markets throughout the year including farmer’s markets where you can buy great produce, craft markets where you can grab a gift or two and special events.
So each month (at least), i’ll be providing them with a different recipe which i’ll also post here on my blog once it goes live on the blog section of the market’s website which can be found at https://www.alnwickmarkets.co.uk.
The first recipe is below:
Glazed Lamb Kofte with Pomegranate & Tomato Cous Cous
For the Kofte
600g Minced Lamb
3 Cloves Garlic, minced
1 Tbsp Smoked Paprika
1 Large Chilli, seeds removed and chopped finely
1 Tbsp Ground Coriander
1 Small Bunch Mint, chopped (reserve 1 tbsp for dressing)
1 Small Bunch Coriander, chopped (reserve 1 tbsp for Cous Cous Salad)
2 Tsp Sumac
1 tbsp Tomato Puree
½ Lemon, Juice Only
For the Glaze
3 Tbsp Pomegranate Glaze
2 Tbsp Runny Honey
For the Salad
200g Giant or Israeli Wholewheat Cous Cous
¼ Pomegranate, seeds only
12 Cherry Tomatoes, halved
3 inches Cucumber, sliced into thin strips
1 Red Pepper, 1 Green Pepper, diced
1 Red Onion, finely diced
½ Lemon, juice only
Extra Virgin Olive Oil
Mint & Lemon Yoghurt Dressing
1 Lemon, zest and juice
Prepare the Kofte first. Soak 8 wooden skewers in warm water for 10 minutes.
Meanwhile, in a bowl, combine all the ingredients listed under ‘For the Kofte’ up to and including the lemon juice. Season with salt and pepper and mix thoroughly.
Divide into 8 balls of even size then roll between palms to make a sausage shape. Insert the skewers lengthways, place on a tray, cover with cling film and place in the fridge for a minimum of an hour.
Next make the dressing;
Combine Yoghurt, reserved mint and lemon juice and zest thoroughly in a ramekin. Set aside to infuse.
Now to make the salad;
Cook the Cous Cous as per packet instructions, drain then cool.
In a large mixing bowl, combine all the vegetables, pomegranate and cous cous with the reserved coriander. Season with a little salt and pepper and dress with the lemon juice and some extra virgin olive oil.
Make the glaze by adding the pomegranate molasses and honey to a saucepan and bringing to a boil for 1 minute.
Heat the grill to medium-high. Line the skewers on a grill tray and place under the grill for up to 12 minutes turning halfway. Once grilled, brush the koftes with the warm glaze.
Serve the Koftes on a bed of the salad and drizzle with the yoghurt dressing. Enjoy with a beer or a glass of wine.
Alnwick Markets Social Links can be found:
FB: Alnwick Markets
Working with Outcook Home Cookery School is always fun, and, when it comes to writing a new class it means that I can get my geeky ingredient cap on to do some proper research and practise some new recipes.
The Middle Eastern class was a little time consuming to write due to the plethora of amazing dishes that can be represented to fit into a 4-hour class. I stuck with some traditional recipes for Baba Ganoush & Fattoush but also created a recipe for fish kebabs inspired by the ingredients of the region.
With Spring finally here, I thought I’d share the recipe, as these would work great on a bbq too (here’s hoping for more of that amazing weather from the weekend!!!).
Middle Eastern Fish Kebabs
The dry ingredients in the Spice Rub for these kebabs can be made in a large quantity and stored in an airtight container for a couple of months.
The Rub works well with white fish, pork, chicken and other lean meats.
For the Rub
2 tablespoons Sumac
2 tablespoons of pimenton or smoked paprika
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of chilli flakes
1 tablespoon of oregano or marjoram
600g Boneless White Fish, cut into large chunks
1 Lime, Juice only
A little, Olive Oil
A Red Pepper & A Green Pepper, chunky for kebabs A Red Onion, cut into 6ths
A simple salad or a classic fattoush
Heat an oven to 200C.
Combine the all the ingredients for the Spice Rub in a large bowl.
Add, the lime juice and a little oil to form a smooth paste, and add the fish, gently moving the marinade over the fish and allow to rest in the bowl for 10 minutes.
(If using wooden skewers, it would be a good time to soak these now, to prevent burning)
Skewer a bit of red, then green pepper, followed by some chunks of fish. Finish the skewer with a 6th of the red onion. Repeat until all fish is used up (normally 6 kebabs).
Place on a tray and drizzle a little oil on the pepper and the onion, and place in the onion for 10-12 minutes.
Enjoy with a simple salad or a fattoush salad.
For a printable version, just click the link below;