Spicy Moroccan Seafood

This is a fantastically spicy dish which you can almost completely prepare the day before. When ready to eat, you will need only 10-15 minutes in the kitchen to reheat and finish the cooking – giving you plenty more time to spend with your guests. If you happen to have a tagine, now is your time to whip it out and use it to serve the dish. The dish is spicy, so adjust the minced chili to your liking. I have included step-by-step pics below …. 

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Smoked Salmon, Avocado and Pine Nuts Salad

Smoked salmon brings back fond memories of when I worked on a cruise ship in Alaska in my early twenties. We pretty much had smoked salmon on tap – it was bliss and it was excellent quality. Working on cruise ships I hear you ask? Don’t for a second think that my job was glamorous – it wasn’t. I had to dress up in giant animal outfits and have my picture taken with guests, like a port mascot. Every day we docked, I was a different animal. In Ketchikan every Wednesday I was a beaver. Thursdays in Juneau, a moose or a polar bear. Every Friday, at the tender port of Sitka, I was a bald eagle. (Saturdays were sea days so I was spared the humiliation of kids trying to knock my giant beaver head off.) Now, I was a popular beaver, so if I had to calculate, there are literally thousands of Americans that have a photograph of themselves with me with a caption that says “I saw a beaver in Alaska!” Sigh … the things we do for cash… and I did it for almost seven months. (Well, that’s not entirely true, in total I did it for two years, but the second contract was in Mexico and I might save that story for another time.

Back to the salad! This has to be one of my top 5 favourite salads to put together. Apart from the delicious, fatty salmon and avocado generously covered in fresh lemon juice, it shows off even more as it’s garnished with toasted pine nuts and shaved Parmesan. That’s just about all my favourite ingredients in one fairly posh salad. Enjoy! (… oh, and do click on the READ MORE, I have uploaded a beaver pic just in case you thought I was kidding!)

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Prawn, Asparagus and Sesame Stir-fry

Just before we bid farewell to the glorious asparagus season here in the UK, here is a stir-fry that you can throw together in less than 10 minutes. Pair asparagus with plump prawns and Asian flavours and you may have a new favourite dinner. I created this recipe for my fabulous clients here in London, Action Reaction Training – click here to see the recipe and the great work Olly and his team do.

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Salmon Ceviche

When I created and photographed the Ceviche dish a few days ago, I wondered what it would be like to use salmon. Using the same concept of marinating in lime juice, I changed the recipe slightly and was delighted with the outcome. Same rules apply here, get the freshest salmon you can (it need not be sushi-grade), and do not let it marinate for longer than 30 minutes. A lovely starter for summertime. Acidic, delicate and if you put some effort into the plating, it could look a wee bit fancy too.

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Ceviche

Here’s a great dish inspired by our recent trip to Costa Rica over Christmas. We are originally from Cape Town, and long for some Vitamin D come December, so Funnyman and I usually leg it somewhere sunny every festive season. We spent 10 glorious days in Jacó Beach, doing nothing more than reading Kindles, a bit of body-boarding, a lot of G and (sugar-free) T’s.. and even some zip-lining. Every mealtime began with a ceviche as I tried to find the best one out of all the restaurants we went to. There were some ceviche duds, but all this did was prove to me the most vital tip: use the absolute freshest fish you can get your hands on, and do not let it marinate in the lime juice for longer than 30 minutes. Now you know…

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