12 large scallops, corals removed
½ small onion, finely chopped
125g frozen peas
dash of sherry
salt and black pepper
2 tbsp fresh chopped mint
1 tbsp double cream
1 tbsp olive oil
2 spring onions, shredded and deep-fried, to garnish
Melt half the butter in a small saucepan and cook the onion until soft. Add the peas and the dash of sherry. Cook on a low heat for 5 – 10 minutes. Season and stir in the mint and cream. Leave to cool slightly.
Process the pea mixture in a food processor until it is smooth.
Meanwhile, heat the remaining butter and oil in a pan and sear the scallops for 2-3 minutes each side.
Serve the scallops topped with the minted pea and garnished with the shredded spring onion.
Preparing: 20 minutes
Cooking: 5 minutes
Groundnut oil, enough for deep frying
1 x 225 can water chestnuts, drained and finely chopped
4 spring onions, finely chopped
2.5 cm (1 inch) fresh ginger, peeled and finely chopped125g
(4 oz) crab meat
1 tsp cornflour
1 egg white
a few drops soy sauce
6 medium slices white bread
50g (2oz) sesame seeds
lemon wedges, to serve
chilli sauce, for dipping
Preheat a deep fat fryer or wok with 5cm/2in of oil.
Place the water chestnuts, spring onions and ginger in a food processor. Add the crabmeat, cornflour, egg white and soy sauce. Season and blitz to a paste.
Spread the crabmeat mixture on the slices of bread.
Sprinkle over the sesame seeds and press down lightly, then cut off the crusts and cut each slice into rounds or triangles.
Place the sesame crabmeat toasts in the deep fat fryer or wok and cook in batches for 1-2 minutes until lightly golden, turning them over halfway through. Drain on kitchen paper.
Serve with lemon wedges and chilli dipping sauce.
250g monkfish, cubed
8 whole raw prawns
8 rashers of thin streaky bacon
Preheat the barbecue or grill to a moderate heat
Stretch each rasher of streaky bacon with the back of a knife and wrap around the scallops.
Thread the wrapped scallops, monkfish and prawns alternately onto a metal skewer – do not squash together – brush with olive oil. (Note: if using wooden skewers, soak in water for 20 mins).
Place the filled skewers onto barbecue, turning once.
Serve with barbecued/roasted vegetables or salad and Ciabatta bread.
Preparation time: 5 minutes
Cooking time: 13 minutes
4 x 150g smoked haddock fillet, skinned and boned
400ml full cream milk
4 slices poppy seed bread
8 tbsp ready made cheese sauce cheese
2 tsp wholegrain mustard
4 medium eggs
chives, for garnish
Place the fish into a pan with the milk and bring to the boil, then remove from the heat immediately and set aside for 5 minutes.
Toast the bread lightly on both sides, and spread with the mustard.
Heat the cheese sauce gently in a pan for 4 minutes, do not allow to boil.
Bring a pan of water to the boil, reduce the heat until the water is simmering and gently crack in the eggs. Poach them for about 4 minutes until soft.
Spoon the sauce over the bread and place the fish onto the sauce. Top each stack with a poached egg. Sprinkle with roughly chopped chives and serve.
450g/1 lb Arbroath smokies, skinned and boned
25g/1 oz butter
1 onion, sliced
2 green cardamom pods, split
¼ tsp turmeric
1 cinnamon stick
350g/12 oz basmati rice
600ml/1 pint stock
2 eggs, hard-boiled
fresh chopped parsley
Melt the butter in a large pan, add the onion and cook for 3 minutes until it begins to soften, add spices cook for a further 3 minutes.
Add the rice and stock, reduce the heat, cover and cook for 15 minutes.
Flake the Arbroath smokies and add to rice. Stir in gently and cook for a further 5 minutes.
Serve the kedgeree garnished with the egg and with a sprinkling of parsley.
- 1 pound cleaned squid
- 1 egg yolk
- 1 cup ice cold sparkling water (the colder the better)
- 1/8 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup corn starch
- 3/4 cup rice or regular flour
- Canola oil or peanut oil for frying (high smoke point vegetable oil)
1 Slice the squid tubes into rings about 1/2-inch to 3/4-inch wide. Leave the tentacles whole.
2 This recipe was designed for a deep-fryer, but you can also fill a large, heavy-bottomed pot (keep a lid nearby, for safety reasons) halfway with oil, about 3 inches deep. Heat the oil to 360-370°F.
3 While the oil is heating, mix all the dry ingredients together well.
4 Once the oil has reached 360°F, take the sparkling water out of the refrigerator and mix it with the egg yolk. Immediately mix it in with the dry ingredients. Mix quickly. Do not worry if there are clumps or lumps. Over-mixing may cause the batter to become chewy when cooked.
5 Working in small batches at a time (about 8 pieces), dip the squid pieces in the batter. Pick them up one by one and gently put them in the hot oil. (Note if your fingers are coated with the batter, it will help protect them from splatter.) When the squid pieces are in the oil, use a chopstick or the handle of a wooden spoon to dislodge any squid pieces that may have become stuck from the bottom of the pot or fryer. Fry for 45 seconds to 1 minute, and remove to paper towels to drain. Note that when done, they will NOT be golden brown, but more of a pale yellow or tan. Repeat with the rest of the squid. Working in batches will help keep the oil temperature from falling too far while you are frying the squid.
Serve immediately with lime or lemon wedges, soy sauce, garlic mayonnaise, Tabasco or another hot sauce.
Here are some of the largest fish ever caught
“THE LARGEST FRESHWATER CREATURE IN THE ENTIRE GLOBE”
2)WORLD’S LARGEST CHINOOK SALMON!!!
USA SIZE IN LENGTH:51 in
“HOLY SALMON!!!TO LARGE TO CHOW”
3)BIGGEST EEL IN THE WORLD
ISLAND SIZE IN LENGTH:5ft 3in
“I HOPE THAT EEL WONT SHOCK!!!”
4)World’s BIGGEST SHARK