Simmered fish with sake and ginger

White fish fillets
1 chunk fresh ginger
1/2 cup sake
1/2 cup water
4 tbsp soy sauce
Honey

Pat the fish dry and lightly score the flesh
Slice ginger thinly
Combine sake, water, soy, honey in a pan and bring to a boil
Add fish and cover pan
Cook for 7-10 mins, basting often
Serve with gailan

Foil-baked fish with mushrooms

1 cup fresh chopped mushrooms
Olive oil
Halibut or cod fillets
Salt & pepper
4 tsp sake
4 tsp butter
Lemon or lime
Soy sauce to taste

Chop mushrooms into thin strips
Prepare sheets of foil
Place piece of fish on foil, season
Add mushrooms on top, 1 tsp sake and 1 tsp butter
Fold into a packet
Bake on high heat for 10-15 mins
Serve in foil with lemon or lime wedges

Fish with Miso Glaze

Fish - halibut, salmon etc
1 tbsp soy sauce
1/2 cup sake
Honey
1/2 cup water
1 tbp miso paste
1 tbsp sugar
Mustard to take

In a shallow pan, combine soy sauce, sake, honey and water and bring to a boil, reduce
Add fish and cover pan, simmer for 10 mins basting occasionally
Mix miso paste with water, dash of sake, honey and sugar
Add this sauce to the pan and simmer for 3 more minutes
Serve with gailan

Clams in Sake

2 lbs fresh clams
1/2 cup sake
2 green onions, finely chopped
Soy sauce to taste

Scrub clams until clean and remove beards
Place clams in stove pot, pour in sake and cover, cook for 5 mins
Take lid off, remove from heat and stir in green onions
Season and drizzle with soy sauce

Onion Soup

1 tbsp butter
4 medium onions
4 cloves garlic
Salt & pepper
1 tbsp brown flour
1 12oz bottle of dark beer or ale
Bouquet garni
8 cups beef stock
Thyme
Baguette
1 cup Gruyere
1/4 cup grated parmesan

In a large soup pot, melt butter over a medium high heat
Add onions, garlic, salt and cook down, stiring frequently. Cook for 10 mins
Add flour and stir for 2 mins
Add beer, bouquet garni and thyme
Add stock and reduce to low heat, simmer for 30 mins
Season
Preheat oven to 450'
Float a couple of pieces of toasted baguette on top of the soups and generoulsy grate cheese on top
Bake in the oven for 10 mins, then grill for 3, until cheese has browned on top

Salsa Verde

1 garlic clove
2 anchovy fillets
Zest of two lemons
Salt & pepper
Parsley
Mint
Chives
Basil
Olive oil

Using a pestle and mortar, blend ingrediants together until they form a smooth paste
Add herbs last of all, mixing with olive oil as you go, until emulsified

Spicy Papaya Salad

1 green unripe papaya
2 small red chillies
2 garlic cloves
2 chopped shallots
salt
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp sugar
roasted peanuts

Peel the papaya and cut in half lengthways, remove seeds and finely shred
Put chillies, garlic, shallots and salt into a pestle & mortar
Add quarter of papaya and pound gently until softened
Add rest of the papaya and continue pounding until soft
Transfer to a bowl and add lime juice, fish sauce and sugar
Toss and garnish with peanuts and more chillies

Spicy shrimp and lemongrass soup

2 lemon grass stalks
2 pints fish or vegetable stock
8 kakfir lime leaves
3 fresh red chillies
Salt & pepper
3 tbsp fish sauce
3 tbsp lime juice
8 oz prawns
2 spring onions
Fresh coriander

Chop lemongrass stalks into 3inch chunks and crush
Bring stock to a simmer and add lemongrass
Simmer for 10 mins then remove lemongrass
Add lime leaves, lime zest, salt & pepper, fish sauce, lime juice
Add shrimp, remove from heat and add prawns. Stand for 10 mins.

Warm fava bean and feta salad

Fava beans
Olive oil
Red peppers
Garlic cloves
Feta
Dill
Black olives
Salt and pepper

Boil beans in salted water, drain and set aside
Heat olive oil in frying pan and add red peppers
Add feta to the pan and toss all ingredients together
Add olives and dill, season and serve

Halibut Batons

Thin fish fillets
eggs
Breadcrumbs
Flour
Salt & pepper
Vegetable for frying
Tartar sauce and lemon wedges

Slice fish in thin strips
Break eggs into a shallow dish and beat
Pour flour in a bag of flour and season
Dip fish strips into the egg, coat well. Pop into the bag of flour and shake
Dip in the egg wah again, then the breadcrumbs, coating well.
Place on a baking tray, rest for 10 mins
Shallow fry in a sauce pan over a med-high heat
Drain and serve with tartar sauce and lemon wedges

Potted Shrimp

2 cups shrimp (or chopped prawns)
1 cup butter
1 pinch nutmeg
salt & pepper
Cayenne pepper
Dill sprigs
Lemon wedges
Brown toast

Chop shrimp
Melt 1/2 cup butter in a pan, carefully skimming off foam from the surface
Stir shrimp, nutmeg, salt, pepper & cayenne into the pan
Heat gently
Pour mixture into molds and allow to cool
Heat remaining butter in a clean saucepan can spoon clear liquid onto the shrimp pots
Leave to set, placing a dill spring on the top
Fully set in the fridge
Bring to room temperature before serving