Foodsnaps

Ingredients (serves 2)

• 2 x 150g/5oz tuna steaks
• pinch sea salt
• drizzle extra virgin olive oil
  

For the salsa verde 

• 1 heaped tsp Dijon mustard
• 150-250ml/5-9fl oz fruity, extra virgin olive oil
• 4 anchovy fillets
• handful flatleaf parsley
• handful mint
• handful basil
• handful tarragon
• 1-2 tbsp capers
• 1 garlic clove
• pinch sea salt
• 1 lemon, juice only

To serve

• lemon wedges
• 2 sprigs flatleaf parsley
  

How to:

1. Preheat the oven to 200C/400F/Gas 6.
2. For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.
3. Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak.
4. Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm.
5. For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.
6. Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.
7. Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.
8. Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.
9.  Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly.
10. Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).
11. To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each.

Recipe via BBC

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Ingredients (serves 4)

• 4 swordfish steaks, each weighing about 175g/6oz
• olive oil for brushing
• salt and freshly ground black pepper

For the Salsa:

• 1 green chilli, seeded and finely chopped
• 1 avocado, cut into 5mm/¼in dice
• 2 garlic cloves, finely chopped
• 3 spring onions, thinly sliced
• ½ cucumber, cut into 5mm/¼in dice
• 1 tbsp fresh coriander, roughly chopped

For the Sauce:

• 4 green olives
• 4 heaped tbsp olive oil mayonnaise
• 50ml/2fl oz double cream
• 120ml/4fl oz water

 How to:

1. Keep all the prepared salsa ingredients cold, and separate until just before serving, then quickly mix them together in a bowl and divide between 4 plates.
2. Cut the olive flesh from the stone in strips then cut these strips into thin pine needle sized shards. In a small pan, mix the mayonnaise, cream and warm water with the olive shards then warm through - the sauce should be served warm not hot.
3. Light the barbecue or heat a ribbed grill pan. Season the swordfish steaks with salt and pepper and brush with olive oil. Grill for about 3 minutes on each side.
4. Serve with a portion of salsa and some of the sauce spread over the steaks and around the plates.

Recipe via the BBC

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Ingredients (serves 2)

• 1 tablespoon peri-peri seasoning rub
• 2 x 150gr skinless salmon fillets
• olive oil
• 1 courgette, trimmed
• 1 garlic clove, sliced
• 200gr baby spinach leaves
• 75gr soft cream cheese (I've used Philadelphia)
• 15gr capers in brine, drained and rinsed
• 2 tablespoons finely chopped parsley
• zest of 1/2 lemon
• salt and freshly ground black pepper

How to:

1. Put the peri-peri on to a plate and dip in each salmon fillet, pressing down gently to coat on one side. Heat a non stick frying pan and when hot cook the salmon fillets for 3 minutes, each side.
2. Meanwhile, using a potato peeler, cut the courgette into ribbons. Heat a frying pan with a bit of olive oil and cook the garlic, courgette ribbons and spinach for 2 minutes. Stir in the cream cheese and stir gently until smooth.
3. Remove from the heat and stir through the capers, parsley, lemon zest and seasoning.
4. Serve with baby potatoes.

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Ingredients (serves 4)

• olive oil
• 1 onion , halved and finely sliced
• 2 celery stalks, sliced
• 3 garlic cloves , sliced
• 1 anchovy , rinsed (optional)
•  a pinch chilli flakes
• 1 bottle of passata
• 180ml white wine
• 400ml vegetable stock
• 100gr couscous
• 350 gr Halibut
• 350 gr Gurnard
• 250 gr prawns (shell on)
•  ½ lemon , zested
• a handful chopped parsley

How to:

1. Heat 1 tbsp of olive oil in a wide, shallow pan. Add the onion, celery, garlic, anchovy (if using) and chilli flakes. Season and cook for 10 minutes. Add the passata and cook for another couple of minutes. Pour in the wine and stock and bring to a boil. Cook for 2 minutes then add the couscous. Turn down to a simmer and add the fish and the prawns. Cover with a lid and cook until the fish is done, about 5-7 minutes.
2. Divide between 4 dishes, breaking the fish into large pieces. Sprinkle over lemon zest and parsley to finish.

*Recipe adapted from the "Sicilian-style fish stew"

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Recipe via epicurius...

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Oysters, Lobster bisque, cod and chips, mashy peas and tartare sauce, lemon posset, treacle tart and vanilla ice cream...

               

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The California roll is a maki-zushi (roll), a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab stick, and avocado. In some countries it is made with mango instead of avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds or tobiko. Read more on Wikipedia.

Watch a video on how to make an inside out California Roll.

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Ingredients (for 4 people)

• 600gr monkfish
• 80gr smoked bakon (I've used parma ham)
• 600gr pumpkin, peeled and cut
• 20gr garlic cloves, peeled
• 150gr sweet potato, peeled and cut
• 50 gr heavy cream
• salt and pepper

How to:

Season the pumpkin, sweet potato and garlic cloves, wrap in aluminium foil and bake the parcel in a preheated oven at 180°C for  approx 40min

Puree with olive oil, heavy cream season and set aside.

Wrap the monkfish loins with thin slices of bacon and roast in the oven for about 7 min at 180°C.

Serve with greens

Recipe via: fin and flounder and twitpic.

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Ingredients

• 1 tsp Salted Capers
• 1 pack Spinach, torn in to 5cm long pieces
• 1 portion Prime Skinless Cod Fillets
• 1 sprinkle Cooking Salt, for seasoning during cooking
• 4 slices Pancetta
• 1 sprinkle Black Ground Pepper, for seasoning during cooking
• 2 tsp Blended Olive Oil
• 1 whole Lemon
• 1 drizzle Extra Virgin Olive Oil

How to:

1.  Wrap the cod fillet in the pancetta, make sure that it is completely covered. Rub the pancetta in oil and then pan fry until golden brown, approximately 5 minutes, then put into a hot oven for a further 5 minutes. 
2. Meanwhile, thoroughly wash the spinach and tear the stalks into small pieces, approximately 5 cms long. Take the washed spinach wet from the bowl it's been rinsed in and put straight into a frying pan. Heat for about 30 seconds and then add a drizzle of oil. Continue cooking until it wilts and turns dark green then add the capers and seasoning and cook until most of the moisture has disappeared.
3. Place the spinach onto a plate, top with the pancetta covered cod and then drizzle with extra virgin olive oil. Finish with a generous slice of lemon.

*Cod fillets from Fin and Flounder

*Recipe via Ocado

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If you prepare all the ingredients before you boil the pasta this delicious dish will not take more than 10 minutes.

Ingredients (4 people)

• 1 packet Linguine pasta
• 300 gr. marinated anchovies, drained
• 50 gr. capers (very well rinsed to remove the salt)
• 100 gr. sun-dried tomatoes, drained and chopped
• 1 garlic clove, finely chopped
• 1 small chili, finely chopped
• a bunch of parsley, chopped
• 100 ml olive oil
• freshly ground pepper

How to:

1. Boil the linguine in plenty of salted boiling water according to the package instruction. Strain the pasta and drain well.

2. Add to the pot 50 ml of the olive oil and saute the garlic and the chili for 20 seconds. Pour the pasta in the pot and stir for another 30 seconds.

3. Remove from heat, add the capers, the sun-dried tomatoes and parsley and stir. Finally, add the anchovies and stir gently.

4. Pour the remaining olive oil.

5. Serve on the plates and sprinkle with chopped parsley.

What to drink: Hatzidakis 2008 Santorini Assyrtiko from Waitrose goes perfect with this dish!

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