Spiced Mussels

Seeing as we are headed for a mini-heatwave, why not have something different, you could serve this with some rice or some salad or even as a starter this is a Spanish style dish with the chili and the garlic and the ginger brings this dish all together, combine this with the sun and you have a perfect match. If you are having this as a main course I would recommend 20 per person and for a starter 10 per person.

1 small onion, finely chopped          

2 garlic cloves, finely chopped

1 celery stick, sliced            

1 inch piece fresh root ginger, grated

2 tablespoon olive oil         

1/4 teaspoon chili powder

1 teaspoon ground turmeric             

2 tablespoon chopped fresh parsley

         

2 tablespoon dry white wine

Salt        

Pepper

Method:

1. Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes.
2. Add the mussels to the pan and cook for 2 minutes.
3. Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally.
4. Season. 
5. Discard any mussels that fail to open, then serve, garnished with the celery leaves

Scallops and Black Pudding

This is the type of fusion food that is common in Ireland you wouldn't normally a mix of meat and fish on the same plate. The flavours in this really compliment each-other. The only thing is I dont know if you can get black pudding in most other countries you could substitute for venison sausage or a spicy Italian sausage (you have to grill it so it has to be a fresh meat sausage) This is a single serving, usually I would say 3 scallops depending on the size is equal to a portion;

2/3 Scallops

1 Slice each of Black & White Pudding

I heaped tablespoon of Red Onion Marmalade

Pesto

Olive Oil

Red Onion Marmalade:

2 Red Onions

Glass of red wine

Olive Oil

2 Tablespoons Caster Sugar

1. Cracked Black Pepper
2. Water 

Method:

1. Heat a ridged grill pan and cook the slices of pudding. On the same pan, sear the scallops for 1 minute on each side
2. Place the onion in the centre of the plate, stack the pudding and the scallops neatly on top and drizzle with the pesto.
3. Marmalade: Slice the onions and sauté in oil over a low heat for several minutes. Season with the pepper, add the sugar, water and wine and bring to the boil. Simmer gently for about 20 minutes until it reaches a shiny, jammy consistency.
4. Pesto: Blend together 4oz Basil leaves, 1 teaspoon Pine Kernels, 4oz Extra Virgin Olive Oil, 4oz Grated Parmesan Cheese. If the consistency is too thick, add a teaspoon of cold water.

Black Bream with Basil and Peas ‘Bonne Femme’

This fish dish is great, Sea Bream can be quite expensive but if you buy it from a fishmongers and not a supermarket you would get a much better deal. Great for a Friday night dinner and the peas that accompany it are so good! This recipe serves 6

6 Black Bream Fillets, Skin On, About 175g Each

Small Handful Of Basil Leaves

 

Peas 'bonne femme':

250g Unsmoked Bacon Lardons

Olive Oil, For Cooking

Few Sprigs Of Thyme

150g Pearl Onions

Sea Salt

Freshly Ground Black Pepper

600g Fresh Or Frozen Peas

Method:

1. Remove any small bones from the fish fillets with tweezers. Score the skin of the bream fillets at 1cm intervals.
2. Season with salt and pepper and place a few basil leaves on the flesh side.
3. Place each fish fillet on a large piece of cling film and drizzle with olive oil.
4. Wrap up to enclose the fillets in the cling film, twisting the ends to seal.
5. For the peas bonne femme, fry the lardons with a little olive oil for 8-10 minutes until golden brown and crisp.
6. Remove and drain on kitchen paper. Add the onions and thyme to the pan and cook for 10 minutes over medium heat, stirring occasionally, until the onions are tender.
7. In the meantime, bring a large pan of water to the boil, then reduce the heat to a low simmer.
8. Add the wrapped bream fillets and gently poach for about 10 minutes until the fish is opaque and cooked through. If the centre is not cooked through, poach for a further 2-3 minutes.
9. Add the peas and crispy bacon to the onions and cook for 2-3 minutes until the peas are tender. Season well.
10. Divide the peas. Unwrap the bream fillets and place on top of the vegetables, skin side up. Drizzle with a little olive oil and sprinkle with sea salt.

Prawns in a Blanket

This is great for finger food, there isn't much prep or cooking involved, marinating and some careful folding of the pastry so the prawn doesn't fall out. If your doing finger food I would say allow 3 prawns per person. This is a great recipe as it requires you to go to the Chinese supermarket, if you haven't been there before this is going to be a treat. You could serve this with either some rice, some steamed vegetables or a simple side salad. Enjoy!

12 Large Prawns 

Chili Sauce/Plum Sauce

1 Tbsp Plain Flour              

Peanut Oil

2 Garlic Cloves    

12 Spring Roll Sheets

3 Coriander Roots              

White Pepper

Ginger, Roughly Sliced      

1.5  Tbsp Oyster Sauce

Method:

1. To make the prawns easier to wrap, you can make incisions to straighten the prawns.
2. Mix the flour and 3 tbsp of water in a small saucepan until smooth, stir and cook over a medium heat for 2 minutes or until thick and remove from the heat.
3. Using a pestle and mortar / small blender, pound or blend the garlic, coriander roots and ginger together.
4. In a bowl, combine the garlic paste with the prawns, oyster sauce, pepper and a pinch of salt.
5. Cover with plastic wrap and marinate in the fridge for 2 hours, turning occasionally.
6. Place a pastry wrap – fold the sheet in half, remove the prawn from the marinade and place it on the sheet with the tail sticking out of the top.
7. Fold the bottom up and then the sides in to tightly to enclose the prawn.
8. Seal the joins with the flour paste.
9. Heat the oil; fry the prawns until golden brown.
10. Transfer onto a serving plate, serve with chili or plum sauce.