All posts tagged: Seafood

Morito, Exmouth Market, London

London: Seafood Festival at Morito

London is a very big city. That is not news but it frequently annoys me. It is the best and worst thing about London. I love that I can pop across to the other side of London and have a whole new and interesting experience. I also hate that I have to do that. I am a bit spoiled by it, I think we all are. I used to live in the North East of London, so popping to Morito for tapas and a swift sherry was always easy. I have written about Morito before, if you are new and unaware of it, Morito is the smaller sibling of Moro, and is just next door. Now that I am down sarf, popping to Moro is a little trickier. It needs to be planned, and you know I hate to plan anything (as much of a key skill that is for any sociable Londoner). However, Morito’s annual seafood festival is a must, so I made sure I didn’t miss it. Morito’s Seafood Festival runs only until …

A BBQ in Halifax & a Recipe for Foil Wrapped Halibut with Garlic, Oregano & Lemon

A quick post for you today with a few photos. I am in Halifax now, staying with a fond old friend. When we both lived in London we often met over food and wine. Things are not much different now. We had planned a large dinner with her family, lots of dishes using the best of local produce. I was going to make my bacon fudge. Five minutes into cooking the propane went out. We had no cooker and oven. What to do? It became a BBQ. Not one dish that we had planned could be made on the BBQ so: Cajun prawns with grits became lemon & chill prawn skewers. The grits can wait for another session. Halibut with chorizo, breadcrumb and herb crust became two dishes. Chorizo (the soft fresh cooking kind), tomato & pecorino koftes perched like little spicy torpedoes on the edge of the grill. Oregano, garlic and lemon woke the halibut from its slumber. We portioned it and put put each in an individual foil parcel with a simple marinade. The halibut …

Recipe: Siri’s Thai Seafood Green Curry Recipe Step by Step with Photos

Green curry is misunderstood in many places outside of Thailand. Often perceived as a mild curry that you would give most chilli phobics (certainly in the UK and Ireland), it is often bland and dull, full of green peppers and mushrooms and to my mind, unless you are somewhere very good, not very interesting. In Thailand, green curry is hot. Very hot and aromatic. Packed with flavour (which is the signature for most Thai food in my experience), you can choose the heat level you want if you make it yourself, so when we made this at the cooking school at the Khlong Lat Mayom floating market, we¬†went for a compromise medium heat which was just perfect and not medium for our palates at all. Hot, so fresh and really delicious. Several things make this recipe flavourful: fresh homemade coconut milk and cream, fresh pounded curry paste (you must – so much better than shop bought), the wonderful herbs and aromatics, the fish pounded to a paste with fish sauce (which Thais use instead of …

Summer Pasta #1 – Crab Linguine

I adore light summer pastas, so I thought that I would do a little series, starting with one of my favourites, crab linguine. Crab is a wonderful delicate meat. Light and fluffy and tasting of the sea. One of my favourite restaurant dishes ever, was a River Cafe starter of crab on toast with a light salad. It was so simple and gorgeous, with stunning fresh ingredients. Growing up in Ireland, I thought that eating crabs was plain insane. Our elderly neighbour used to catch enormous ones in a bucket at a rocky beach near our house and boiled them up for her alsatian dog. I envy that dog now but at the time I felt it was an act of cruelty. I was also terrified that she would come near me with her bucket of living sideways walking friends. I was afraid of crabs, and really anything living in the sea, I remember standing on an isolated rock shrieking with horror as the crabs ascended. I thought that they would eat me. They didn’t …

Clam Linguine

Clam linguine is one of those dishes that I love but am extremely fussy about. Hang on, isn’t that every dish? I digress… I won’t order it out unless I am absolutely certain that the restaurant is reliable and uses fresh clams (fresh = very fresh) and not tinned or jarred clams. Now, I have had many a “discussion” with friends about this. They think I am a snob, but, hey, clams come in a shell, so why not eat them that way? With seafood generally, the fresher the better, that fresh sea taste, like the salt air, and none of the fishiness that arrives when the fish are out of the water too long. I really struggle with anything that isn’t extremely fresh, and although I hate to admit it, I really can’t stomach alot of tinned fish. For this reason, I always go to good fishmongers when I can, like in Borough Market or Steve Hatts on Essex Rd in Islington. I distinctly remember the first time that I had clams. I had …

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Prawn Curry (again)

So, round about the time I started this blog, just under a year ago, I blogged one of my favourite dishes – Prawn Curry. We were eating it about once a week, it’s tasty, healthy and quick, and fit in perfectly on those evenings where you’ve had a long day in the office and all you want is something quick and tasty with a glass of wine. On some of these evenings, the wine may even be the most important part ;) Now, when I like something, I tend to talk about it, and friends of mine were hearing alot about this prawn curry. Then they started to think that perhaps I was making it up! How can she be making a curry from scratch after work when she only leaves the office at 7pm? How?! So, to salvage my reputation I had to gather some of them together and cook it for them. Then they would see! The recipe is based on a Goan recipe I found online some years ago. It requires using …