Ingredients

• 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
• 1 tbsp chopped fresh ginger
• 4 cloves garlic
• 1/3 cup vinegar
• Salt To Taste
• 1 tbsp ground coriander seeds
• 1 tbsp ground cumin seeds
• 1 tsp ground cayenne pepper
• 1/2 cup vegetable oil

Method

1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.

INGREDIENTS:

200g dark chocolate , chopped
150g butter , cut into cubes plus extra for the ramekins
6 eggs
175g sugar
125g plain flour

METHOD

1. Heat the oven to 180C/fan 160C/gas 4. Butter 6 medium ramekins. Melt the chocolate with the butter in a bowl over simmering water or in a microwave. Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.
2. Divide between the ramekins (put in the fridge at this point if you’re making ahead). Bake for 8-12 minutes, the soufflés should rise and form a firm crust but you want then still to be slightly runny in the middle. Serve with cream.

Ingredients

5 medium or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of cherry tomatoes cut in half

1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick.

Sea salt or fleur de sel and freshly ground pepper

2 tablespoons red wine vinegar or sherry vinegar

1/4 cup extra virgin olive oil

1/2 cup crumbled feta

1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano

Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.

Method:

Add any or all of the ingredients below:

1/2 small red onion, sliced and rinsed with cold water

12 to 18 imported Greek black olives, such as kalamatas or amphisas

1 small green, yellow, or red bell pepper

1 heart of romaine lettuce, cut in 2-inch pieces

A handful of cubed stale bread or croutons

Advance preparation:

You can assemble the salad hours before adding the seasonings, vinegar, and olive oil. Be warned: If you salt the salad too long before serving, it will become watery, as the salt draws out juices from the vegetables.

Ingredients

For the dressing:

1 tablespoon white wine vinegar or sherry vinegar

1 tablespoon freshly squeezed lemon juice

Salt to taste

1 teaspoon Dijon mustard

1 small or medium garlic clove, minced or pureed

1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil

For the salad:

1 1/2 pounds Yukon gold, fingerling or red bliss potatoes

Salt and freshly ground pepper to taste

2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained

2 tablespoons chopped flat-leaf parsley

2 ounces soft goat cheese

2 to 3 sage leaves, cut in thin slivers (optional)

Method:

1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.

2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.