All posts tagged: Dinner recipes

Plaice Milanese with warm tartare sauce

Plaice Milanese with warm tartare sauce

Published by Sam Flores

This is a very nice way to prepare plaice. It’s OK grilled and nice tranches are good roasted on the bone, but I don’t think anything can beat it cooked in breadcrumbs. This somehow brings out the best in this fish. The acidity and texture of a good chunky tartare sauce makes a perfect foil.  Plaice start to become good around May and they get fatter and juicier as the year goes on, well into August. If you can get a fillet from a kilo-plus-sized fish you can cut it into four portions. I think these are the best.   Source link

Chorizo, pepper and paprika rice

Chorizo, pepper and paprika rice

Published by Sam Flores

This is an approximation of the rice dish that’s served at nearly every beach bar on the Algarve. It was one of my dad’s favourite dishes. He used to kind of growl when the bowls of it arrived.  This is as near to the dish we loved as possible. I did wonder whether it contained cumin – maybe it did in some places – so you could add half a teaspoon to the vegetables.  You could also add half a teaspoon of Marmite to the stock. The dish tasted quite beefy in some places but the addition is up to you. If you don’t have enough chicken stock, add water to make the liquid up to 750ml. Source link

Brazilian-style fish with chilli and coconut recipe

Brazilian-style fish with chilli and coconut recipe

Published by Sam Flores

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    Source link

Café Cecilia’s hake, romero peppers and aioli

Café Cecilia’s hake, romero peppers and aioli

Published by Sam Flores

I still have the photographs of the first meal I ate at Café Cecilia in East London on my phone. I went there after it opened in 2021. The young Irish chef, Max Rocha, had worked at The River Café and Spring in London and I wanted to see how his Irishness and the influence of these restaurants came together.  Oysters and Guinness bread were on the menu, but it wasn’t the dishes themselves but the lack of fussiness that got me. No matter how often restaurants boast about keeping things simple, few of them do. Here I had hake, silky roast peppers and aioli, three perfectly cooked elements on one plate.  Max’s hake, shared here, re-orientated me, showed me how startling a dish this simple can be. Two of the components can be made in advance which means you only have the hake to cook at the last minute. This makes it a perfect restaurant dish but it’s good for the home kitchen too.                     …