When I cook Seabass I generally stick to Mediterranean influence and flavours, but after cooking a Chicken and cashew dish earlier this week I thought that with some additions the sauce would be amazing with Seabass fillets. I tried it out tonight and as my other half says ,when he goes for a second helping... Continue Reading →
IngredientsCrab clawsPrawns deveined Lemon (zest of and juice of)One onion choppedTwo courgettes choppedRapeseed oilTagliatelle pastaThree garlic cloves gratedTwo chicken stock pots ( mixed with 1 l.5itre of water and 1 with 250ml of water)Tin of plum tomatoes ( cherry would be lovely too)Garlic granulesmediterranean herbsLemon pepperSaltMethod Defrost your fish if required in cold water and... Continue Reading →
Ingredients Wholegrain mustard 2 tablespoons for marinade and you will need more for later in the recipe at the griddle pan stage. Worcestestershire sauce 3 tablespoons or more depending how sweet you like things Honey 2 tablespoons for marinade and you will need more to drizzle twice during the cooking process. Black pepper season to... Continue Reading →
