Fish and Shellfish

A Very Versatile Sauce – Saffron Orange Sauce

Seared scallops, orange sauce and steamed samphire.

Seared scallops served with an orange sauce and steamed samphire.

 

This simple reduction sauce is naturally bursting with flavour and with colour. It is easy to make and is extremely effective and versatile.  The recipes below outline how to serve this delicious sauce with  seared Scallops and with Asparagus. I also outline further ideas for its use at the bottom of the page.

The sauce is best made at least a few hours  before it is needed to allow the saffron to impart its full flavour and colour. It could also be made the day before and stored in the fridge. Reheating instructions are provided. Continue reading

Chicken and Salmon Tikka served with crouton salad and green mayo

When the cookery school began back in 2005 a number  of local gents formed a cooking club that met once a month in the Stirring Stuff Kitchen. They called themselves The Big Boys Cooking Club or the BBCC for short. Every month they would suggest a skill or a particular dish that they would like to try and My job was to plan a menu and  lesson around their idea. Each evening would culminate in a very late dinner of the dishes that we cooked, washed down with excellent company, vital conversation, friendly banter and good wine.  The following Tikka was on the menu from the evening that Cyrus Todiwala http://www.mrtodiwala.com/ was invited to teach us more about using spices in Indian cuisine.   Cyrus very generously allowed me to use the recipes that he cooked for us on that evening as the basis for my Curry Club Indian Cook and Dine events at the school. The Curry Club Cook and Dine days and evenings were amongst the most popular course at the School so Thank you Cyrus for helping us on our way.  I hope you caught his talk this summer at http://www.henleyonfood.com/.  If you haven’t eaten at any of Cyrus restaurant’s then make time to go http://www.cafespice.co.uk/. Failing that then invest in one of his cookery Books, his knowledge of Spices in Indian cuisine is next to none. Continue reading

Linguini with cockles or clams in a lemon butter sauce

Cockles with samphire.

Cockles or Clams? ‘One can definitely say that cockles are clams, but one cannot say that clams are cockles’.

 

Cockles or Clams?‘One can definitely say that cockles are clams, but one cannot say that clams are cockles’.  http://www.diferencebetween.com

Clam is a broad, general term for small edible bivalves.   But whilst cockles are clams they are a distinct species in the family Cardiidae.  Cockles have rounded shells with radiating ribs. They are found in sandy sheltered beaches throughout the world, living and feeding in shallow waters and burying themselves in the sand while the tide is out. The traditional harvesting technique involves raking  through the sand to dig them up. Continue reading