This is one of my very favorite salads

Ingredients:

• 4 ripe Roma tomatoes
• 2 ripe but firm Avocado
• 1 english Cumber
• Half a Red Onion
• 1 head of Romaine Lettuce

Dressing

• Salt
• Pepper
• Lemon Juice
• Olive Oil
• Optional: Tahini

Easy to make. Chop it up in similar sized pieces, slice the red onion thinly, chop the lettuce mix it all with the dressing. Its delighful

I made my signature rye using

• 200 g of rye flour
• 300 g of bread flour
• 100 g of sourdough starter
• 10 g of salt
• 380 g of water
• 10 g of molassas
• 1Tbs of coca poweder
• 1 Tbs of carroway seeds

I mixed the flour and water to autolise it for an hour, then I added the starter and the salt before letting it builk prove. I needed it well to mix it all then added 2 or 3 stretch and folds over and hour or so before putting it in the beneton to prove in the fridge overnight. 24 hours later, I took it out of the benneton and painted it with water, before pressing caraoway seeds into the crust.

I baked it on the stone at 475 for 20 m with a water bath, then without the water bath, I tented it at 450 for 20 m. I let it cool in the oven with the door open for 10 m to get the crust crispier. Its a great loaf.

I had this idea a while ago, that is to make a chimi churi using mostly green vegetables. It’s West African thing, I think, and I quite like the idea. So I made it and ate it with a steak, and while I liked it, I wanted more from it. So the next time I made it I juiced it, strained it and cooked it down a bit before finishing it with butter. It was a hit. So now its getting quite refined. This batch, I made with garlic and ginger and a shallot as well as green onions. I also used 2 poblano peppers and 2 sorranno peppers along with a green bell pepper and a few stickes of celery. I put a bunch of cilantro and bunch of parsley in as well and a bunch of dandilion greens too along with a pile of spinac. I juiced it for a long time them ran it through the chinois.

I cooked it down before adding

• Fish sauce
• Soy Sauce
• Sugar
• Lemon juice
• Orange juice

I peeled the shrnimp from the peri peri meal the night before, and boiled them in beefstock till they had infused the stock with the flavor, then I added that to the sauce as well.

This version is epic because it has so many layered flavors and the heat is wonderful.

It will be served as the steak sauce tonight and we will use leftovers to season the burgers we have coming up soon.

We had left over peri peri shrimp, so I pealed them and set them aside to make a shrimp salad. The salad itself included:

• Spinach
• Orange Bell Pepper
• Yellow Bell Pepper
• Cherry tomatoes
• A Seeded Cucumber
• Romain Lettuce
• Fetta cheese crumbles

I strained the shrimp and set them aside using the gravy from the shrimp mixed with olive oil, mayonaise, and greek yogurt to make a dressing. Then we tossed it all together and served it in a bowl with the shrimp that I had chopped into bite size pieces on top

It is an epic salad and one that I have been instructed to save to repeat in future!

This has to be my very favorite way of making steak using French technique. Pepper steak is wonderful, and especially so if you use a filet mignon. I think this was the most suprising way to eat Fillet Mignon. Absolutely dublime.

Ingredients:

• Cracked black peppercorns
• Butter
• Shallots
• Thyme
• Brandy
• Beef stock
• Heavy cream
• Dijon mustard (
• Salt

Process:

• Press cracked peppercorns onto both sides of the steak.
• Sear in a hot pan with butter until cooked to your preferred doneness.
• Heat to medium rare in a 425 oven
• Remove the steak to rest.
• Add shallots and thyme to the pan, then, remove thyme and deglaze with cognac or brandy.
• Stir in beef stock and reduce.
• Add heavy cream and simmer until the sauce thickens.
• Return the steak to the plate and spoon the pepper sauce over it.
• Serve with green beans or asparagus

Mole Coloradito hails from Oaxaca. It’s it’s a little brighter, fruitier, and less chocolate-forward than poblano. It lets the chile flavor shine. It’s a pretty simple mole to put together.

Ingredients

Chiles

• 6 ancho chiles
• 4 guajillo chiles

Vegetables

• 2 Roma tomatoes
• 1 medium onion
• 4 garlic cloves

Nuts & Seeds

• ¼ cup sesame seeds
• ¼ cup almonds

Fruit

• ½ cup raisins

Spices

• 1 tsp Mexican oregano
• 1 tsp cinnamon
• 3 cloves
• ½ tsp black pepper

Thickener

• 2 corn tortillas

Liquid

• 4 cups chicken stock

Fat

• 2 tbsp lard or vegetable oil

Optional

• 1 oz Mexican chocolate (just enough to round it out)

Method

1. Toast and soak the chiles.
2. Roast tomatoes, onion, and garlic until charred.
3. Toast sesame seeds and almonds.
4. Fry tortillas until crisp.
5. Blend everything with half the stock until silky smooth.
6. Strain if desired.
7. Fry the puree in oil for 5–10 minutes.
8. Add stock gradually and simmer 30–40 minutes.
9. Adjust salt and stir in a small amount of chocolate if using.

This was a revelation.. Call it a fusion pizza. Radish Kimchi has a pineapple texture and with hot honey, a little sweetness makes it seem like pinapple, but with that Kimchi flavor profile. Very yummy!

This is one of my favorite go to sandwhiches when I don’t feel like doing a lot of food prep. It’s super easy and ridiculously tasty. I use about a pound of rockfish. Make sure that it is deboned. Then I cut it into slices that are about the size of the bun or a little wider. It often shrinks a bit when cooked as the proteins tighten up. I make a blackening powder with chlle powder, garlic powder, paparika, black pepper and peri peri pepper. I coat each bit completely. To cook it, I use an qequal bliend of butter and olive oil. It cooks quickly, so it is a good idea to prep the buns. I like them lightly toasted. We make a bot pink sauce with ketchup, mayo and tobasco. A sliced tomato set it up. Once the fish is cooked the fish goes next then top it with a fresh coleslaw. Its super messy, but it is very moreish.

For me, souse vide is best used for fish because you really can ontrol the temperature. When I first made this dish, I was blown away at how good the fish and the sauce were together. This recipe is staright out of the Modernest Cuisine At Home cook book.

To souse vide correctly, you first need to marinate the fish in a brine of salt and water with a little sugar for about 3 hours which makes the salmon super delightful.

To cook it, you put the salmon in individual bags with some neutral oil and cook them for about 25 minutes to a temperature of 113 degrees. Then you finish the salmon on the stove in the sauce.

To make the soauce you roast hazelnuts, corriader seeds, and sesami seeds then grind them up with powered ginger and salt, and chamomeal blossome (I used tea). Then you mix that lot up with butter in the pan, and warm the fish before covering it in the sauce on the plate.

We served it with roasted asparagus and rice pilaf.

It is an out of this world dish!