Foodie Findss
Peruvian cooking masterclass!
​
Peruvian tomato, & chili brown spotted grouper stew!
​
For the Sauce: Mix a bowl of tomato sauce with sugar, pimiento & red chili to taste.
​
In a stainless steel pan: layer fresh coriander leaves, a fillet of brown spotted grouper, chopped red onions & seedless sliced tomatoes & cover with the spiced tomato sauce. Cover the pan with a layer of plastic wrap, & aluminum foil & boil for 10 minutes until the fish is cooked. Serve.
​
​
​
Tuna ceviche with sweet, & spicy ponzu!
​
Slice up a fillet of sushi grade tuna diagonally into thin ceviche slices, & place in a serving plate(in a circle).
​
Ponzu sauce: Mix lime, soy sauce & sugar to create the ponzu sauce. Add Shichimi to the sauce then cover the ceviche above in this ponzu mixture. To finish add Peruvian chili paste(can be replaced with sriracha), a sprinkle of sesame seeds, coriander leaves & serve. To create the avocado rose in the middle of the plate, slice half an avocado into individual thin slices. Use only half of the sliced avocados to create a rose by rolling inwardly into a circle.
Prawn tempura, & black spotted grouper ceviche with mayo & coriander.
​
For the rice: Cook well washed rice in plenty of water until cooked, but sticky. Stir in rice wine vinegar, & sugar.
​
For the maki: Roll rice into a square in a a sushi rolling mat then cover with a Nori sheet. Fill in with 2 avocado, & prawn tempura slices(fried prawn in flour and panko crums). Roll tightly, & cut into even round slices. Cover each maki slice with black spotted grouper ceviche(slice the loin of a black spotted grouper diagonally into thin slices).
​
Mayo/Coriander sauce: Mix mayonnaise with chopped coriander, lime, pimiento & red chili powder. Cover the maki with the mixture, & serve.
Spanish cooking masterclass!
​
Cold sea bass salad!
​
Start by cooking sliced carrots, mushrooms and seedless tomatoes in a pan of olive oil. Cover the vegetables with a sea bass, or tuna fillet and drizzle with sherry or apple cider vinegar while the fish cooks. Cover the pan with foil, & let rest for 10 minutes. Serve on a bed of lettuce.
​
​
​
​
​
​
​
​
Seafood Paella!
​
Cook chopped onions, & garlic on medium heat in a vegetable oil drizzled paella pan. Add in red & green pepper, zucchini, grated tomato and season with salt and paprika powder.
​
For the seafood: Move the veggies to the side of the pan, and add vegetable oil, saffron and paprika to the center of the paella pan. Add in the prawns, and cook on medium heat. Move the prawns aside, and add in the calamari. When cooked add in the previously boiled cuttlefish, then the chicken and finally the earlier on cooked squid. Add in 80 grams of fried bomba rice, & cover with vegetable stock. Cook on high heat until finished. When the steam is white in color, & the rice is sticking to the pan the paella is ready.
​
​