Monkfish & Mushroom Curry (LF,GF)
Smoked Kipper, Avocado & Teriyaki Futomaki
Burrata, Sun-dried Tomatoes, Walnuts, Basil & Balsamic Glaze
A not so, diet friendly dish. Burrata, consisting of a soft, cream cheese centre, topped with sun-dried tomatoes, walnut pieces, fresh basil and drizzled balsamic glaze. Serves 1 – 2 | Tapas sharer Ingredients
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Penclawdd Cockles, Roasted Cherry Tomatoes, Smoked Paprika & Basil
BURRATA Anchovies marinaded in white wine vinegar, basil & extra virgin olive oil, sprinkled walnuts and balsamic glaze
Marinade 1 x tbsp white wine vinegar 1 x tsp extra virgin olive oil 4 x fresh basil leaves Pinch of sea salt Black pepper 8 x white anchovies Ingredients 1 x burrata Sea salt 4 x walnut halves, crushed into smaller pieces 3 x Fresh basil leaves to garnish, torn in halves Balsamic glaze…
Green Curry Shetland Mussels
Ingredients 1kg x fresh mussels 1 tbsp x coriander seeds 1 tbsp x cumin seeds 2 x lemon grass sticks 1 x shallot, peeled and diced 3 x large garlic cloves, peeled 1 x handful of fresh coriander stalks (use the root) 10 x green finger chillies, roughly chopped (cut stem off) 1 x tbsp…
Gammon Cawl
Baked Spicy Scallops
‘Baked Spicy Scallops’ in their shells. Based off the green curry ingredients, I decided to make a puree for the scallops to sit and seep in, baked in the oven for ten minutes. Depending on the location, it is difficult to find all of the ingredients that are traditional to those, based off the Thai…
Salt and Pepper Squid, Lemon dip and Pickled Cucumber
Freshly prepared squid, dissected and cleaned. Scored and sliced into strips, coated in a flour and smoked paprika mix, ready for deep frying until golden and crisp. Served with a refreshing pickled cucumber side dish, and a lemon, paprika and yogurt dip. Ingredients 2 x medium whole sized squid Pickled Cucumber Ingredients 1/4 x cucumber…
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Rebecca Castiglia 