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 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…
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;
So, who’s enjoying the Olympics in Rio?
Great Britain are doing amazing, there’s been some amazing displays such as the Dutch rider who went vertical in the velodrome and the horse dancing in time to Bon Jovi in the dressage.
In the spirit of Rio 2016, I thought I’d share this recipe for Moqueca, a Brazilian Fish Stew, packed with Latin temper and colour, its a great dish that can be created easily and is pocket friendly. This recipe will do two people and is best enjoyed with crusty bread and a couple of beers!
2 Salmon Fillets, Skinless, Boneless
3 cloves garlic, crushed
1 small Onion, chopped
Juice of 2 Lemons
1 bunch Spring Onions, chopped
1/2 Yellow Pepper, sliced
1/2 Red Pepper, sliced
1 Tin Chopped Tomatoes,
1 Tbsp Smoked Paprika
1 tsp Chilli flakes
1 bunch of coriander, chopped
200ml coconut milk
Salt & Pepper
Place the fish in a bowl and cover with garlic, lemon juice, salt & pepper ensure they are coated and set aside. In a large saucepan, add a couple of lugs of oil and place on a medium heat. Add the onion and allow to sweat for a few minutes until translucent. Add in the sliced pepper, smoked paprika, chilli flakes and salt & pepper. Allow to sweat for a further 5 minutes on a lower heat. Add in the spring onions and chopped tomatoes and bring to a simmer for 5 minutes. Add in the coriander (reserve a little for garnish). Remove half the mixture using a large spoon or ladel and set aside. Ensure the base of the pan is covered and add in the fish. Pop the reserved veg on top of the fish. Pour on the coconut milk and bring to a simmer. Allow to simmer for 15 minutes. Season according to your taste.
Espero que você goste.
Click below for a printable pdf.
On Saturday 30th and Sunday 31st May, I spent my first weekend at OutCook cookery school in Alnwick, rattling the pots and pans doing a few demonstrations and teaching a class on the respective days.
On Saturday, the Outlook HEC (OutCook’s big brother) Showroom was re-launched with invited guests given the opportunity to check out the gorgeous new collection including a stunning Mereway kitchen.
The kitchen space in OutCook, which is located on Outlook’s first floor, is really well designed with purpose built worktops with ovens, grills and smart storage solutions and polished marble worktops. A Chef’s dream.
The dishes I picked to demonstrate were 2 brunch dishes and a nice simple summer dessert. The brunch dishes were an Avocado baked with Northumberland Eggs & Northumberland Smoked Salmon and A Brunch Salad that contained Northumberland Eggs, Turnbull’s award winning pancetta and grapefruit. The dessert was a Lemon & Basil Posset topped with a shortbread crumb, a nice simple dish that is perfect following a heavy meal.
One thing I did learn myself about doing demo’s was about Soft-Boiled Eggs, they are very tough to peel in front of an audience! It was good fun meeting people with an interest in food and getting to share some of my knowledge with them.
Sunday was really fun too getting to teach a Blokes in the Kitchen Class based around Curry & Spices. We cook a range a dishes including My Special Chicken Curry, Caraway Flatbreads, Mango Lassi Dessert, Lamb Kebabs, Raita and A simple Salad. It was a great session that was relaxed and informal, talking about food and the local area. We made really good use of the equipment and space, it was a treat to teach my recipes.
I’ll be back at OutCook soon doing a few different classes, I’ll be updating my social media closer to the time so if you want to keep updated my twitter is @_privatedining , Facebook page is Paul’s Private Dining and Instagram is Pauls Private Dining.
Have a great week