We got lucky when Morrisons took over our Safeway and we won a reasonable fish counter; they frequently stock octopus which makes for an interesting change and talking point. This recipe is based upon an octopus salad in Sophie Grigson’s…
Category: Starters
Caponata
This is a difficult-to-describe concoction: aubergines in a tomatoey, pickley kind of mixture – a sort of Italian slightly sour ratatouille. It makes a great addition to a series of dips for some pitta bread when nattering with friends and…
Romesco de Peix
Romesco is a traditional Catalan sauce made with pounded nuts and peppers. Here, a derivative of it is used to make a Catalan fish and shellfish stew. Firm fish, such as monkfish, works well in a stew but careful substitutions…
Stuffed Tomatoes
Another from the childhood memories of monsieur Raymond Blanc. This seems to be tomatoes stuffed with what is essentially a vegetable risotto. Planning serves: 4 preparation time: 40 mins cooking time: 1 hr Ingredients Olive oil 1 medium onion, finely…
Tabbouleh
I don’t think there is any such thing as a “classic” Middle Eastern tabbouleh since there appear to be as many variations in terms of quantities as there are people. Some use huge amounts of herbs and little bulgur wheat,…
Rillettes de Saumon
Straight out of the Roux Brothers’ Cooking for Two . I’ve increased the quantities for you to allow for six hungry Horaces. Planning serves: 6 preparation time: 20 mins cooking time: 35 mins Ingredients 3 Salmon cutlets/steaks court bouillon (made…
Rillettes de Porc
The absolute classic French way of dealing with succulent and cheap belly pork. Planning serves: 6 preparation time: 25 mins cooking time: 3½ – 4 hrs Ingredients 900g belly pork, rind removed and chunked 300g goose fat or lard 150…
Posted in Starters
Richmond Scallops
I don’t know whether this has an official name but I call it this because I was introduced to the basic idea in Richmond, Virginia whilst visiting friends. It’s quite a rich combination so I think it makes a better…
Mackerel en Escabeche
This is a very slight modification to Sophie Grigson’s version of the Spanish pickled fish recipe, here done with mackerel. The original actually uses whole trout but I like fillets as a starter for a summer garden party in years…
Lemon Grass Prawns with Papaya Salsa
Based on an idea by Sybil Kapoor writing in Waitrose Food Illustrated ; the quantities here have been adjusted to make it suitable for a starter and the cooking time has been reduced to something more appropriate. Planning serves: 4…