Food Wine Sleep

Recipes for Chermoula come in all kind of different variations and flavours. This particular recipe, is well suited for seafood, fish or poultry and the use of fresh and dried coriander gives it such a great fragrant "kick". It is also great for basting onto your BBQ meat, as an dip for grilled poultry and fish and for "en papilotte" type of prepeartions.

Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables, as a seasoning mixture, but mostly is used as a dip for bread. Dukka/Dukkah seems to be one of these recipes where every chef has his own take on what is best. There are very lightly toasted to heavily roasted varieties and there are some that include walnuts, chickpeas and even pistachios. Personally I feel that this is great, as it gives some creativity and individuality to our recipes. For best results; dip bread into a quality virgin olive oil and then into the dukka mix. Alternatively, combine the dukka into...

I learnt the recipe for this versatile marinade/paste/rub/dip from one of the worst head chefs I have ever worked for. I know, that's probably not going to make you want to cook it, but allow me to explain; Do we judge Rocky I on the fact that Rocky IV and V were subsequently made? No. Do we judge our favourite one-hit-wonder bands on their, mediocre follow up albums? No. Do we judge Bruce Willis or John Travolta on Armageddon and Battle field earth? No, we try to remember Moonlighting and Welcome Back Kotter instead. Well this is the logic I use to judge the head Chef in question and original source of this recipe. The man lets call him "Carl" may not have k...

Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice monger amongst your guests, lay the harissa on nice and thick. For the somewhat less chilli-adventurous, a slightly gentler approach. Regardless of your guests spice tolerance, I'm sure they will find the delicateness of the Corn and Coriander Fritter the ideal foundation and the slight sweetness of the Pineapple and Mint Salsa to offer the perfect balance.

Although you could just go out and buy premixed spices making them yourself will give you a much nicer flavour and the comfort that you will not be consuming all sorts of preservatives, sugar, and anti-caking agents. For this recipe I have quoted the ingredients in parts in order that you can make as much mix as you like, whether that be a few tablespoons or a couple of kilo's.

Swordfish, some will claim is a very boring fish, and in all honesty it is a bit simple on its own. However it is that simple flavour that I find so appealing about swordfish, it can be turned into virtually any style of recipe you want. Some fish, salmon for instance, is a beautiful fish but due to its rich distinct prominent flavour it is not as versatile as our humble sword. Imagine either fish with a nice herbed pilaf and a classic beurre blanc, but don't try putting both into a salty sweet Chinese stir fry. In this recipe I have used a tender piece of sword as a platform to get across some very distinct Moroccan flavours, served it on some soft polenta, topped it...