Recipes are updated regularly, so check back soon for more ideas
Memoirs of a seafood chef
Sautéed Squid and Chorizo Salad with Garlic, Rocket, Tomatoes and Chickpeas
This is yet another recipe inspired by my visit to the Boqueria market in La Rambla in Barcelona. This is a celebration of that market: fish, meat and vegetables in one dish. It’s the sort of dish that most people I know would put at the top of their list when selecting a first course. Choose a small, thin type of chorizo sausage, rather than those the size of a salami. Serves 4
Memoirs of a seafood chef
Grilled Fillet of Bass with Beurre Blanc and Spinach
Bass with beurre blanc is a classic fish recipe from France. Shown in Rick Stein's Memoirs of a seafood chef. Recipe serves 4.
Memoirs of a seafood chef
Crab wakame with wasabi mayonnaise
An account of Rick Stein's rites of passage to becoming a seafood chef with humorous insights from those closest to him. A light-hearted look at his life and rise to fame in Padstow spanning nearly 30 years, that saw the poor mans' food become a gourmets' delight.
Food Heroes
Crisp Chinese Roast Pork with Steamed Rice
The Chinese esteem belly pork, I imagine this is because of its high fat content, from which comes succulent meat and crisp, crackly skin. Here, a square of belly pork is dry marinated with Chinese spice then slow-roasted to produce crisp and tender roast pork.
French Odyssey
Hot Toulouse sausages with a tomato, caper and shallot salad
This is a light course that appears as a main course on our bistro menu. The essence of this dish is to get a good Toulouse sausage, which has a far higher proportion of lean pork meat to fat than usual sausages, often three times as much, and the fat is hard back fat and all is coarsely chopped by hand. Salt, white pepper, sugar and saltpetre make up the seasoning. Serves 4
