Grilled Tandoori Tiger Prawns

Sitting under the stars on a warm summer evening, what could possibly be better than a platter of Grilled Tandoori Tiger Prawns marinated in a traditional Indian mixture of plain yogurt, Bolst's curry powder, hot chili powder, cumin, grated ginger, cilantro and lemon juice. This tongue-tingling dish makes a sensational appetizer or impressive entrée for serious seafood enthusiasts. More like small lobster tails, these sweet and firm 'super colossal' tiger prawns are so large they're sold at about 4-6 to the pound, although 'colossal' which are 8-12 count do an admirable job too. The key is to buy the largest prawns you can! The yogurt holds the seasonings in place so they grill slowly into a vibrant saffron coloured hue and give off the most intoxicating aroma. A quick and easy recipe for a great outdoor dinner, the marinade can also be used for chicken, lamb, any variety of firm fish like Monkfish, Ling Cod or one of my favourites, paneer cheese. Heaven!




Grilled Tandoori-Style Tiger Prawns
Serves 4

12 super colossal tiger prawns, about 4-6 per pound
1 cup plain yogurt, Balkan or Greek style
2 tbsp Bolst's curry powder
1 tsp cumin
1/4 tsp chili powder
1/3 cup cilantro, finely chopped
1 tbsp fresh ginger, finely grated
2 tbsp fresh squeezed lemon juice


Shell and devein the prawns. Leave whole or butterfly them by making a deep lengthwise incision from the tail to the end, being careful not to cut all the way through. Combine all of the ingredients and mix well. Using your hands, thoroughly coat the prawns, then cover and refrigerate to allow the prawns to marinate for at least 2 to 3 hours or even overnight. 

When ready, preheat the barbecue and once hot, place the prawns on the hot grill. Grill for about 2 to 3 minutes per side until the prawns are just cooked through and the colour has changed. Serve immediately with Coriander Mint Chutney or Cucumber Raita.

Summer Berry Pudding with Crème Fraîche

Summer Pudding is one of the quintessential English desserts, and one of my personal favourites! A triumphal end to many summer lunches and dinners I've hosted over the years, Summer Berry Pudding has also become an eagerly anticipated summer treat for many of my friends — as easy to make as it is outstandingly delicious. Packed full of fresh summer strawberries, raspberries and blueberries that have been simmered with brown sugar and framboise, then poured into a bread lined bowl and chilled overnight, the pectin in the berries react with the sugar in the bread, and as the pudding chills, it firms up into the most fabulous crimson coloured berry-licious pudding. Served with a dollop of creme fraiche, Summer Pudding is heaven on earth.




Summer Pudding
Serves 12

1 lb strawberries
1 lb raspberries
1 lb blueberries
1 lb blackberries
1 package frozen mixed berries
1 cup light brown sugar
1 loaf white bread
1/2 cup framboise
2 cups crème fraîche and fresh mint, for garnish


Remove the crusts from the bread. Wash and trim all the fresh berries, and add them to a large saucepan with the frozen berries, framboise, brown sugar and 1/2 cup of water, and cook over medium heat until the sugar has dissolved and the berries have released their juices, about 15-20 minutes. Let cool slightly, then remove 1 cup of the juice and set aside.

Lightly grease a medium sized bowl with some vegetable oil, then line the bowl with the slices of bread, covering the bottom and the sides. Using a large spoon, ladle the berry mixture into the bread lined bowl, then top with the remaining slices of bread. Lay a flat plate on top with a heavy weight to squash the fruit down, and chill 12-24 hours.

When ready to serve, place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and spoon the reserved juice over the top, garnishing with some sprigs of fresh mint. Serve cut into wedges, with a bowl of thick crème fraîche on the table. Heaven!

Asian Marinated Swordfish & Jalapeño Corn Pudding

Rich and succulent Grilled Swordfish bathed in a tangy Asian-inspired Lime, Cilantro & Ginger Marinade served over a bed of poached asparagus with rich, cheesy and soufflé-like Jalapeño Corn Pudding is soul satisfyingly delicious. The fragrant combination of lime juice, lime zest, cilantro, mint, ginger, sesame oil, fish sauce, brown sugar and soy sauce are blended together in a food processor until smooth, then poured over the fresh swordfish and allowed to marinate for about half an hour. While the fish is marinating, the Jalapeño Corn Pudding can be made in one large casserole or as individual ramekins. 

Corn niblets, chopped onion, garlic and jalapeños are sautéed in a little butter until the onions become soft and translucent. Corn meal, whole milk and cream and then added, along with diced red pepper, cilantro, green onions and cheddar cheese. As the mixture cools slightly, egg yolks and whisked egg whites are added to the batter, for a light soufflé-like texture, and then poured into a buttered casserole or ramekins, and topped with a final sprinkling of cheese. Baked for 35-45 minutes until the pudding becomes rich, fluffy and golden brown, this is classic Southern comfort food at its decadent best.

A tangy Asian-inspired marinade of lime, cilantro, mint, ginger, sesame oil, 

fish sauce, brown sugar and soy sauce

The swordfish is marinated in the mixture for at least 30 minutes

The Jalapeño Corn Pudding starts by sautéeing corn, onion, garlic and chopped jalapeños

A cup of cornmeal is added along with whole milk and cream, 

and mixed together until it thickens

Chopped red pepper, scallions and cilantro are then added

The mixture is stirred together with a cup of grated cheddar

The mixture is allowed to cool slightly, at which point 4 egg yolks are mixed in, 

followed by 4 whisked egg whites, then poured into a casserole or individual ramekins

and baked until golden

Asian Marinated Swordfish & Jalapeño Corn Pudding
Serves 2

1 lb Swordfish, at least  3/4-inch thick, cut into 2 portions
1 lb asparagus, poached

1 tbsp diced red pepper, lemon zest and mint, for garnish

Marinade:

Juice and zest of 1 lime

1/2 cup cilantro leaves

1/4 cup mint leaves

1 tsp grated ginger

1/4 tsp sesame oil

1 tsp fish sauce

1 tbsp brown sugar

1 tbsp soy sauce

Put all of the marinade ingredients in a blender or food processor and blend until smooth. Place the swordfish in a glass dish and pour the marinade overtop, making sure it's well coated on all sides. Cover and chill for at least 30 minutes. Preheat an outdoor grill to medium-high heat and cook the swordfish until it's just cooked though, about 15-20 minutes. Garnish with a flurry of chopped red pepper, lemon zest and fresh mint, served over a bed of poached asparagus with Jalapeño Corn Pudding.


COOK'S NOTE: The swordfish can also be prepared as bite size chunks, then marinated, grilled and served as kebabs or as an appetizer with decorative bamboo picks.

Jalapeño Corn Pudding
 

Serves 8 

2 tbsp butter


1 cup chopped yellow onion

3 cups fresh corn kernels


1/3 cup finely chopped, seeded, jarred jalapeño peppers


3 garlic cloves, chopped


1 cup cornmeal

1 1/2 cups whole milk


1/2 cup heavy whipping cream


1 cup finely chopped red bell pepper

1/2 cup chopped green onions


1/2 cup chopped fresh cilantro
 

1 tsp salt

1/2 tsp black pepper


4 large eggs, separated


1 3/4 cups grated extra-sharp cheddar cheese or monterey jack

Preheat oven to 350°F. Butter a 2-quart shallow baking dish or 6-8 ramekins. Melt butter in a skillet over medium-high heat, and sauté the onion, corn, jalapeño and garlic until onion is soft and translucent, about 6-7 minutes. Stir in the cornmeal. Add milk and cream, and stir over medium heat until a thick batter forms, about 2 minutes. Transfer to a large bowl. Stir in red peppers, green onions, cilantro, 1 cup of cheese, 1 tsp salt, and black pepper; cool 15 minutes. Meanwhile whip the egg whites in a separate bowl with a tiny pinch of salt until they form soft peaks. Mix the egg yolks into the cooled-down pudding batter, then gently fold the egg whites into the batter. Pour the batter into the buttered baking dish, or ramekins, and sprinkle with the remaining 3/4 cups of cheese. Bake the pudding until the top is golden and the centre is just set, about 35-45 minutes for a large casserole, and 25-30 minutes for ramekins. Serve immediately with the Cajun Swordfish.

Black Bean, Red Pepper, Corn & Feta Salad

A colourful and delicious cold summer salad, this Black Bean, Corn & Feta Salad is perfect fare for an al fresco summer lunch or dinner on the deck. It's easy to make, can be made ahead of time and holds up beautifully for a long weekend up north at the cottage. Made with a handful of simple, healthy and tasty ingredients, this salad will soon become part of your summer repertoire.



Black Bean, Red Pepper, Corn & Feta Salad
Serves 6-8

1/2 cup feta cheese
3 tbsp white wine vinegar
1/4 cup olive oil
1 tsp Dijon
2 1/2 cups black beans
2 cups grape tomatoes, halved
2 cups canned corn
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, coarsely chopped
1/4 cup red onion, coarsely chopped 
Salt and pepper go taste


In a large bowl, add the feta and break it up with a fork. Whisk in the oil, vinegar and mustard. Then add all of the other ingredients and mix well. Season with salt and pepper to taste, and serve.

Father's Day: BBQ Baby Back Pork Spareribs

One of the quintessential meals for Father's Day must be a heaping platter of grilled baby back ribs, smothered in a piquant BBQ sauce and cooked until they're 'fall-off-the-bone' tender. Tangy and delicious, these sticky pork spareribs are braised in an aromatic liquid for at least an hour, until they're perfectly tender, then marinated in a smoky BBQ sauce for up to three days. Because they can be prepared well ahead of time, these savoury summer spareribs are perfect party fare — just brown on the grill to caramelize the sauce, and you're done. They're finger licking good!



Father's Day BBQ Spareribs
Serves 4

Braising liquid:
8 cups beef stock
3/4 cup red wine vinegar
1 tbsp paprika
1 tbsp cayenne
1 1/2 tbsp cumin
3 tbsp Tabasco
1 3"x2" nob of fresh ginger, sliced coarsely
1 cup tomato paste
3/4 cup honey
1 tbsp salt

1 rack baby back pork ribs
1 jar good quality BBQ sauce


Combine all the braising liquid ingredients in a large pot, and bring to a simmer over medium heat. Cut the ribs into 4"-5" slabs and add to the pot. Simmer until tender, but not falling apart, about 60-80 minutes. 

When done, transfer the ribs to a large bowl and coat with BBQ sauce. You can make your own very easily, but I cheat and buy Diana's Chipotle BBQ Sauce. I even marinate them in a sturdy plastic bag, to save on fridge space. The ribs can be prepared up to 2 to 3 days in advance at this point, and kept chilled until ready to BBQ.

Heat BBQ and transfer ribs to the grill, and cook long enough to brown. Baste frequently with leftover BBQ sauce, and serve immediately with extra warmed sauce on the side.

Tandoori Spiced Grilled Salmon Steak

While the tandoor clay oven, which originated in the old northwest frontier of India, is the traditional method for cooking tandoori dishes, this delicious Grilled Salmon Steak works perfectly well on an outdoor barbecue also. The robust spice rub of cumin, paprika, garam masala, turmeric and red chilli powder teams with fresh ginger, garlic and lime juice, emulsified with five tablespoons of vegetable oil, to create a wonderfully fragrant and aromatic marinade for this Tandoori Spiced Grilled Salmon, inspired by a recipe from Chef Mehermosh Mody's La Porte des Indes cookbook.

Chef Mody's excellent Porte des Indes cookbook

Marinated for a few hours, the salmon is grilled on the barbecue for 10 to 15 minutes, until the fish is cooked through and has become the most glorious deep fiery red colour. Gorgeous on salmon, this fabulous marinade is delicious on other firm fish, chicken and lamb as well. Served with some lime pickle or coriander mint chutney, this recipe has become one of my favourite marinades, created by one of my favourite Indian chefs. 

Chef Mehermosh Mody, who I chatted with in London earlier this year

Tandoori Grilled Salmon Steak
Serves 2

2 salmon steaks, at least 1-inch thick
Lime wedges for garnish

Marinade:
3 garlic cloves, peeled and finely chopped
1 thumb of ginger, peeled and chopped
2 tsp cumin powder
2 tsp paprika powder
1 tsp garam masala
1 1/2 tsp turmeric
1/2 tsp red chilli powder
Juice of 1/2 lime
5 tbsp vegetable oil


Use a food processor to blend together the ginger, garlic and a little water, then add the remaining ingredients, mixing well to make a paste. Marinate the salmon in the mixture for 1-2 hours.

Heat an outdoor grill to medium-high heat and cook the salmon steaks about 10-15 minutes, turning them over half way during the cooking time. Garnish with the lime wedges and serve with some lime pickle.

Onion Bhaji with Cucumber Mint Raita

A classic Indian snack, Onion Bhaji are absolutely delicious and completely addictive little deep-fried fritters made with a fragrant combination of chopped red and yellow onions and a selection of aromatic spices and fresh herbs bound together with a thick gooey batter of water, chickpea flour and rice flour. I also like to throw in a handful of kari leaves and a chopped seeded hot green chili for extra flavour. Shaped into loose dumplings or patties, the bhaji are flash fried in a deep saucepan of hot vegetable oil until they're crispy and golden brown all over. Served with a bowl of Cucumber Mint Raita, or your favourite chutney, these delectable little darlings can be enjoyed as an appetizer with cocktails, or as a starter before an Indian inspired meal.




Onion Bhaji with Cucumber Mint Raita
Makes 10-12 appetizers

1 medium yellow onion
1 medium red onion
1 clove of garlic, minced
1 2-inch piece of ginger, finely chopped
1/2 tsp turmeric
1/2 tsp garam masala
1 tbsp Tikka Masala paste
1 tsp ground cumin
3 tbsp cilantro, finely chopped
1/2 lemon, juiced
kosher salt, to taste
1 green chilli, finely chopped and de-seeded - optional

10-12 kari leaves, also known as curry leaves - optional

6 oz besan flour, also known as chickpea flour
2 oz rice flour - makes the fritters extra crispy!
1/4 cup water, or as required
Vegetable oil for frying

Cucumber Mint Raita:
1 cup natural or Greek yoghurt
1/2 English cucumber, grated
1 bunch mint leaves, minced
1/4 tsp salt
1 lemon, zested
1 green chilli, de-seeded and finely chopped - optional


For the raita, wrap the grated cucumber in a tea towel and squeeze out as much excess water as you can. Mix together with all of the other ingredients in a small bowl and chill until needed.

Cut the onions in half and finely slice into half-moon shapes, separating each individual slice. Place in a large mixing bowl, and add the garlic, ginger, spices, lemon juice, cilantro (plus the green chilli and kari leaves if using) and salt to taste, and mix gently until combined. Add the chick pea and rice flour and water, a little at a time, until all the onions are coated well. The mixture should not be a batter but thick enough to hold it's shape and hold together well — like a thick gooey paste. 

Heat the vegetable oil in a large heavy bottomed pot over medium, or use a deep fat fryer. Once the oil reaches 350°F, or a cube of white bread browns after 40 seconds, it's ready to use. You can also check the temperature by dropping in a small spoonful of the mixture - it should sizzle and float. Taste the bhaji and adjust the seasoning if required.

With moistened hands, make a loose dumpling or patty with the onion bhaji mixture and gently drop into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over. Remove the bhaji using a slotted spoon once they're done, and drain on paper towel. Repeat the process in small batches until all the mixture is used up. Serve immediately or allow to cool to room temperature if you prefer, and accompany the bhaji with cucumber mint raita or coriander mint chutney.