I’ve been wanting to cook prawns alla busara ever since I saw Rick Stein prepare them on the Croatia segment of his Venice to Istanbul cookery show.
By the time he’d rustled up a delicious-looking plate of prawns bathed in a wine-rich tomato sauce, my mouth was watering. Continue reading
Fish pie is a comforting dish, and one many British people associate with childhood. I can’t recall ever eating one before moving to the UK, but unlike Marmite or Jaffa cakes, you don’t have to grow up eating fish pie to enjoy it.
Making a good fish pie does require care and attention. There are several steps – and several pans – involved. I’ve streamlined my version over the years, arriving at a fish pie recipe where the final result justifies the effort.
My mum always served shrimp cocktail before we tucked into our Christmas dinner. Now I’m wearing the apron, I’ve dispensed with the whole idea of starters. But it wouldn’t be Christmas without mum’s shrimp cocktail appearing on a menu at some point over the holidays.
This prawn and noodle salad is pretty much a reinterpretation of a Vietnamese salad roll. I often make it for lunch, using whatever vegetables and fresh herbs I have on hand. Continue reading
Chirashi sushi is an adaptable dish. It’s colourful and impressive party fare when arranged on a large serving platter, but makes a great midweek supper as well.
In the time it takes the rice to steam, I can throw together a quick Japanese omelette, soak and slice a few dried mushrooms, shred some nori and make the dressing for the rice. After that it’s just a matter of tossing things together.
I was undecided whether to call name this dish prawn satay, but eventually decided against it. Strictly speaking, I think that satay are grilled skewers served with a peanut sauce on the side.
This is a nice way of doing things too, and threading the prawns onto two skewers keeps them flat for grilling and helps prevent the peanut sauce sliding off.
I serve these skewers with a big green salad and a bowl of steamed rice.
This seafood soup recipe has evolved from a straightforward tomato-based broth, making its way south to Provence with the addition of fennel, orange juice and a splash of Pernod. It now occurs to me that with a can of chickpeas, a half cup of couscous, and a dash of hot pepper sauce, it could easily hop the Mediterranean and land up in north Africa… Continue reading