Having dinner with friends, simply use
fresh local seasonal ingredients available in the market.
Cuttlefish rocket salad
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| cuttlefish rocket salad |
Cuttlefish is easy to become tough when
overcooked, best is to blanch it quickly, to enjoy the unique texture.
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| blanched cuttlefish |
1. Blanch cuttlefish in boiling water for
10 seconds, cut into very thin slices.
2. Just before serving, mix with soy sauce,
olive oil and rocket, as a cold starter.
Slow seared squid with spring onion
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| squid with spring onion |
I love the taste of squid that is lightly charred, that brings out the sweetness and concentrate its shellfish flavor. I
used to think that this could only be done at very high heat, making the house
smelly and oil splashing everywhere. Actually slow cook it at medium high heat
is enough, let the juice coming out from the squid to evaporate, then the oil can
caramelise the squid to generate colour and flavor, a tasty hot starter.
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| slow seared squid |
1. Cook spring onion at medium heat until
soft.
2. At medium high heat with 1 tbsp olive
oil, sear squids, turning over regularly, let the juice dry up and brown
the squids.
3. Add cooked spring onion, mix well and
serve, no need to add any seasoning, full of its own flavor.
Spring salad
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| spring greens |
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| mix herbs salad |
Buy a mixture of young leaves and fresh
herbs available, like rocket, lettuce, spinach, mint, fennel fond, mix with
vinegar, honey, soy sauce and olive oil dressing, the flavor is refreshing.
Baked sole with rosemary
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| sole |
1. Season sole with salt and dry in the
fridge for half a day.
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| sole and rosemary, before cooking |
2. Place sole on baking paper, add ginger,
rosemary and olive oil, wrap up. Bake at 180˚C for 12 minutes, rest with oven
door ajar for another 5 minutes.
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| baked sole with rosemary |
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