BY THE SEA
SEARED SCALLOPS WITH ROASTED GREEN PEPPER AND TOMATO SALAD
Serves 2
1 green pepper 4 ripe tomatoes, with the skins and seeds removed
A good pinch of cumin A small handful of coriander A small handful of parsley 1 clove of garlic, crushed to a paste with a little salt
Olive oil 6 large scallops Sea salt and black pepper Lemon juice, to serve
1 Put the pepper in a hot oven for 10-15 minutes until blackened. Remove and place in a plastic bag and seal it. Leave the pepper until it collapses and is soft and cooked through. Remove skin and seeds and roughly chop the flesh.
2 Chop the tomato flesh in pieces the same size as the pepper, and mix with the cumin, coriander, parsley, garlic, a little salt and a tablespoon or two of olive oil. Leave to one side to allow the flavours to develop for about 30 minutes.
3 Brush the scallops with oil and season with salt and black pepper. Heat a ribbed grill pan and cook the scallops on either side for 2-3 minutes until golden and caramelised.
SWAP... Cod and chips – for
4 To serve, place a spoonful of the salad in the middle of each plate, place the scallops around and drizzle over some good olive oil, if needed, and a few drops of lemon juice.
Aga seafood cookbook by Mitch Tonks
SMOKED MACKEREL PÂTÉ Lemon juice and yoghurt add a subtle, balancing sharpness to rich, oily mackerel in this simple pâté.
Serves 4
3–4 smoked mackerel fillets (300g/10oz in total, skinned)
300g (10oz) cream cheese Juice of 1–2 lemons 1–2 tbsp Greek-style yoghurt Freshly ground black pepper
To serve Thinly sliced brown or granary bread, toasted
1 lemon, cut into wedges
oven-baked whole sea bass and new potatoes. Healthy, easy to prepare and the fish is more sustainable.
1 Using your hands, break up the mackerel into chunks and place in a blender or food processor. Run the machine until the fish is in small pieces.
2 Spoon in the cream cheese and blend again until a smooth
paste forms. Gradually add the lemon juice, blending between each addition. Taste as you go, adding more lemon juice as required.
3 Add the yoghurt and plenty of black pepper and blend until the pâté is completely smooth. Spoon into a serving dish or four individual ramekins.
4 Serve with thinly sliced brown or granary toast, plus lemon wedges for squeezing over, and a peppermill for grinding.
MasterChef Cookery Course
TOP TIP
Juicing a lemon – lemons at room temperature will yield more juice than lemons taken
straight from the refrigerator. You’ll also get more juice from a lemon if you roll it on the work surface, gently pressing it down with your palm, before you cut it in half for juicing.
FOODLOVERMAGAZINE.COM | 17
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60