• shellfish on barbeque

    Jamie Olivers seafood barbeque of smoked shellfish.

  • battered black pudding

    I was looking through my old recipes and found this one from Gary Rhodes for black pudding fritters in beer batter. Small black puddings are available widely but I like the catering size (1.36kg) black pudding available from Costco. I cut it into 25mm slices and freeze them defrosting a few at a time as I need them. Black Pudding Fritters in Beer Batter Tasty black pudding slices deep fried in a beer batter 225 g Black pudding (sliced)Oil (for deep frying)For the Batter:300 ml BeerSaltPlain flour (for dusting) Pre-heat the oil to 180°C/350°FThe first thing to do is prepare the black pudding. This can be cut into 12 х 2.5 cm (1 in) pieces – these are really the perfect size for snacks – or split the pudding through the middle, then cut in half to give you quarters. These are a good size for a starter or part of a main course.The next stage is to make the batter. Sift the self-raising flour into a bowl and whisk in the beer, making sure you are left with a good thick consistency. This will increase the lightness of the finished dish.Lightly dust the black pudding with the flour and then dip in the batter. This is best done with a cocktail stick, completely covering the pudding itself while preventing your hands from becoming covered.Providing that the oil has been heated to 180°C/350°F, the cooking time will be between 3-5 minutes until crispy and golden brown. Remove from the fryer, shaking off any excess fat. Lightly sprinkle with salt and serve, perhaps with the sauce of your choice, or why not be really traditional – and eat them with chips out of newspaper! Main CourseBritish Credits: Gary Rhodes

  • chicken pieces with yoghurt dip

    This really easy to make chicken pieces with yoghurt dip recipe from Jamie Oliver makes a great tapas dish for the kids to enjoy. You can use a shop-bought yoghurt dip but if you have time, try the included recipe, it goes perfectly with the chicken. En español: Trozos de pollo con salsa de yogur Chicken Pieces with Yoghurt Dip A great tapas dish for the kids to enjoy 2 free-range skinless chicken breasts1 x Minty yoghurt dip recipeolive oil1 lemon2-3 thick slices of bread (roughly 120g)1 teaspoon sweet smoked paprikasea saltfreshly ground black pepperFor the Yoghurt Dip4 sprigs fresh mint1 lemon¼ clove garlic200 g natural yoghurtSea saltFreshly ground black pepper Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…Preheat the oven to 190°C/375°F/gas 5.Lightly grease a baking tray with olive oil, then put aside.Using a microplane, finely zest the lemon onto a clean chopping board.Tear the bread into rough chunks, add to a food processor and whiz until fine.Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.Tip the breadcrumbs out onto a large plate.Remove the chicken from the fridge then, one by-one, dip and turn each piece of chicken in the breadcrumbs to coat.Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.Drizzle with 1 tablespoon of olive oil.Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.For the Yoghurt DipPick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.Use a Microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.Cut the lemon in half.Squeeze the juice into a bowl, using your fingers to catch any pips.Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.Have a taste and add a squeeze more lemon juice, if you think it needs it.Transfer to a serving bowl, and serve with a platter of veggies for dipping. Starter, TapasBritish

  • crispy whitebait

    En español: Morral espolvoreado con cinco especias These delicious little whitebait deep fried in a spicy crispy coating make a great starter or tapas dish. For another fish, tapa try the sardines. Five Spice Dusted Whitebait Crispy whitebait deep fried with a spicy coating ½ cinnamon stick1 tsp fennel seeds2 star anise½ tsp whole cloves½ tsp paprika¼ tsp coarsely ground black pepper¼ tsp salt2 medium free-range eggs (beaten)100 g plain flour (for dusting)Vegetable oil (for deep-frying)35-40 whitebaitAïoli and lemon wedges (to serve) Toast the spices and pepper in a dry frying pan over a medium heat until fragrant. Remove, add the salt, and whizz in a spice grinder or grind using a pestle and mortar. Pass through a fine sieve into a shallow dish. Place the beaten eggs and flour in separate shallow dishes.Fill a saucepan a third full with vegetable oil and heat to 180°C or until a small cube of bread turns golden brown within 1 minute. Dip the whitebait into the flour, then the egg mix, then into the spice mix. Carefully put the whitebait into the hot oil, and cook in batches for about 1-2 minutes, until browned. Remove and drain on kitchen paper. Serve with some aïoli and some lemon wedges. Starter, TapasSpanish

  • jellied conger eel

    East End Eels An East End of London dish traditionally served in Pie and Mash shops like Manzes near Tower Bridge. This recipe substitutes the normally used silver eels for conger eel. Farmed eels Where Do We Get Eels? Jellied eels production uses farmed silver eels mainly from Holland. Traps along the River Thames and its tributaries like the Fleet or the Lea would have been the source historically. Silver eels have a long and fascinating life cycle involving a double migration from the Sargasso Sea across the Atlantic to Europe and back again. Silver eels caught in UK waters must be returned as they are critically endangered. Conger Eels Conger eels can grow up to 12 feet in length and weigh upwards of 300 pounds. Big eels like this, however, would not be suitable for eating as the flesh would be far too tough. If taking a conger eel for the pot when fishing, you would only want to consider a smaller eel (sometimes called strap conger eel), ensuring they are more than 36 inches (91cm) in length to comply with current minimum catch size regulations. courtesy of Gordon Hamilton – Freshwater or silver eels when poached produce a liquor which when reduced sets to a jelly. Conger eels seem to produce less of the setting agent when cooked so this is supplemented in the recipe with gelatin. Pie Mash and Eels – A HistoryCatch It and Cook It – Conger EelPie and MashConger Eel Steaks with CiderHow to Fillet Conger Eel Recipe – Jellied Conger Eel Jellied Conger Eel A traditional East End of London dish adapted for conger eel. 4 Conger eel steaksFor blanching1 tbsp Sea saltFor cooking1 stick Celery (chopped)1 Carrot (chopped)½ Onion (chopped)½ Lime4 tbsp Malt Vinegar½ tsp Sea salt½ tsp Freshly ground black pepper750 ml WaterFor the jelly2 leaves Gelatine Bring a pan of salted water to the boil, reduce to a simmer and very gently blanch the eel steaks for a couple of minutes. Remove with a slotted spoon and set aside. Discard the water.In a large pan of salted water, add the eel steaks and the rest of the ingredients. Bring to a gentle boil, reduce the heat and gently simmer for 20 minutes.Remove the eel steaks with a slotted spoon, set aside and allow to cool. Strain the cooking licquor into a separate pan and also allow to cool.While the licquor is still warm prepare the gelatine leaves using the pack instructions and dissolve in the licquor, warming if necessary. Allow to cool but not to set.Place the eel steaks into a serving bowl and pour over the licquor. Place in the fridge to set. To make individual portions remove the eel meat from the central bone and place the chunks in to a disposable cup before filling with the licquor and allowing to set. Snack, StarterBritish