Recipes

Ingredients

Squid & Stuffing

• 6 medium size baby squid
• 1 bunch of baby spinach
• 100 g butter
• Crushed garlic
• One egg (beaten)
• Splash of white wine & chopped herb
• 6 Spring onions
• 100g pine nuts
• 100g sultanas
• 100g fetta

Tomato Salad

• 2 black Russian Tomatoes
• 1 ripe Roma
• 4 cherry tomatoes
• 5 sprigs of dill
• 5 sprigs of Italian parsley
• 5 basil leaves
• Extra virgin olive oil
• Red wine vinegar
• Salt and pepper

METHOD

• Melt butter in pan and sweat off spring onion and garlic.
• Add roasted pine nuts, sultanas & white whine; reduce liquid until it’s almost dry.
• Add spinach and sauté until the spinach is soft. Place mix into a strainer to strain excess liquid and cool slightly.
• Place mixture into a bowl and add crumbed fetta, beaten egg and chopped herbs.
• Clean squid and stuff with mixture. Close end with a tooth pick and set aside.
• Slice tomatoes, place in a bowl and add your herbs and seasoning. Toss together with a splash of vinegar and a good splash of olive oil.
• Lightly oil the squid and place on BBQ. Cook for approximately a minute and a half on each side.
• Arrange tomato in the middle of a plate, place on top and drizzle with a little extra virgin olive oil.

INGREDIENTS

• 1/2 Lebanese cucumber, diced into lcm cubes
• 1 small red onion, finely diced
• 4 medium vine-ripened tomatoes, cut in wedges
• 1/2 cup Kalamata olives
• 1O0g Greek feta cheese, sliced into 4
• 1 teaspoon dried wild Greek oregano 
• (Available at continental delicatessens)
• 2-3 tablespoons extra virgin olive oil

METHOD

In four serving bowls, place equal portions of cucumber, onion, tomatoes and olives. Place the feta slices on top of each salad, season with oregano, salt and pepper and drizzle each with some of the olive oil.  

INGREDIENTS

This soup relies on a good mixture of fresh seafood for flavour and colour, and the following is just a guide.  

VEGETABLE PURÉE

• 125ml olive oil
• 2 onions, diced
• 4 large potatoes, diced
• 3 medium carrots, diced
• 1/4 head celery, diced
• 1/4 pumpkin, diced
• 4 cloves garlic, diced
• salt and black pepper

SOUP

• Sufficient vegetable purée to thicken (about 2 tablespoons per person)
• 1 litre fish stock
• 250ml cream
• 6 large green prawns
• 12 large mussels crayfish and/or crab pieces
• 6 oysters
• 300g boneless whitefish, cubed
• 300g scallops
• finely chopped chives, for garnish

METHOD

VEGETABLE PURÉE

Heat the olive oil in a large heavy-based saucepan, add all of the diced vegetables and seasoning. Cover, and simmer for 30-40 minutes, until vegetables are tender. Remove from heat and purée in a food processor. Pass through a sieve for a smooth paste.

SOUP

In a saucer blend the vegetable purée, fish stock and cream. Bring to the boil and then reduce the heat to simmer. Add the seafood and cook slowly until all of the seafood is just cooked, about 5 minutes. (Do not overcook, as the seafood will become tough and tasteless) Spoon into bowls and garnish with freshly chopped chives.

Ingredients

• 2 cloves garlic, crushed
• 2.5cm piece of root ginger, finely diced
• 125m1 olive oil
• salt and pepper
• 36 plump scallops
• 20 bacon rashers, rind removed and cut into quarters
• 3 dozen oysters

METHOD

Mix together the garlic, ginger, olive oil and salt and pepper. Wrap each scallop in one quarter of a bacon rasher and thread onto a skewer (6 to a skewer). Repeat with the oysters. Brush the brochettes with the garlic and ginger oil and leave to marinate for at least 2 hours. Cook on a hot char-grill, turning regularly, for about 5 minutes, until the bacon is cooked. Serve on a bed of seasonal salad leaves.