SEA FOOD LOVE

My Love for Seafood

It all started in Seychelles in Mahe when I went to the Sir Selwyn Selwin-Clarke Market Victoria. It was

on a Friday morning when I decided to buy some fruits and bread when I discovered this fabulous

place. The marketplace is very busy and has a lot to offer in terms of ingredients such as fresh

vegetables, fruits and Spices. But the seafood caught my eyes and just ideas flowing in my mind as

the people sell interesting things.

Came across this dish which basically are authentic creole dishes but some of the where French

influenced… Octopus Salad, Fish Curry, Pickled Veg Archar, Gumbo, Jambalaya and a lot of rice.

So being a chef you learn, adapt, innovate and implement

SEAFOOD & SAFFRON RISOTTO

INGREDIENTS

½ onion finely chopped

10ml Olive Oil

Bay Leave

Saffron (if you can get) or a sprinkle of Turmeric

15g Butter

Finely Chopped dill

Risotto Rice

500ml Veg Stock/ Water

METHOD

1. Sauté the onions, bay, dill and saffron in the olive oil until the onions are translucent.

2. Add your risotto stir for while and the stock let it cook until firm to the bite, make the sure

you add enough stock to cook the risotto through.

3. Finish of with the butter for a nice glow and richness.

4. Seafood mix optional in the risotto.

GRILLED PRAWNS

1. Marinate the prawns in lemon Zest, Oil and Herbs for 15 minutes and grill them.

Done!!!!!

Roasted Tomato Gazpacho and Spicy Greek Salad

INGREDIENTS

3 Ripe tomatoes Chopped

1 Red onion roughly chopped

1 Peppers/ Capsicums Chopped

1 Bay Leave

2 Celery Stalks

1 Leek

S&P

Olive Oil 30ml

Rosemary

Orange Zest

METHOD

1. Put all ingredients in a roasting pan for 45 minutes for 180*C.

2. When ingredients are nicely roasted, and some are gone look a bit charred don’t worry

it’s going to enhance the flavor’.

3. Take everything and blend and do season it well and strain it.

Done!!!!!

Greek Salad

2 Tomato

½ Red Onions

½ Cucumber

½ Each Trio of Peppers

Handful Feta Cheese

100g Olives

No Lettuce at ALL

Grilled Sea Bass

1. Marinate the fish with thyme, salt, pepper and a squeeze of lemon.

Plate and Enjoy!