Lemon and herb crusted Hammour

Photographs of Recipes on August 20, 2011

I’ve been meaning to try my hand at a herb-crusted rack of Lamb ever since I saw one at Taste of Dubai, but all I ever get when I ask for one at Spinneys is a shoulder shrug – literally. So I chose the orange-spotted Grouper instead, which is better known as Hammour in the Middle East.

This recipe was inspired by BBC Good Food and takes less than an hour to prepare. It’s important to note that Hammour has been over-fished to the point where it is now endangered, so steer clear of baby Hammour and cut back on Hammour itself if you’re a regular.

1. Marinate a fresh Hammour fillet for half an hour in the juice of half a Lemon, ½ tsp of salt, ½ tsp of red Chilli powder, ¼ tsp of ground black Pepper and a pinch of Turmeric.
2. Place the fillet on a baking tray drizzled with olive oil and smear it with a coarse paste made out of 2 crushed cloves of Garlic, 2 tsp of Dijon Mustard, 1 tsp of yoghurt and ¼ tsp of red Chilli powder.
3. Cover the fillet with a crumble made out of 75g of powdered bread crumbs, the juice of one quarter of a Lemon, the rind of a Lemon and 3 tbsp of chopped Coriander leaves.
4. Bake the fillet for 15-18 minutes in an oven preheated to 200c.

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Udon with Ginger glazed Tuna

Photographs of Recipes on August 5, 2011

I’ve been cooking dishes inspired by bits of BBC Food, Masterchef Australia and Gordon Ramsay for a while now and thought it’s about time I shared them. This one takes just over an hour to prepare from the market to the plate if you’re in a hurry on a Friday afternoon. The glaze could have been thicker in the photograph, but I’ll have to try that again some time.

1. Marinate 300g of fresh Tuna steak pieces for thirty minutes in the juice of a grated 2 inch piece of Ginger, 1 tsp of freshly ground black Pepper, 1 tsp of Coriander powder, ½ tsp of Cumin powder, ½ tsp of sea salt, ¼ tsp of Turmeric powder and the juice of a small Lime.
2. Sear the Tuna pieces on a hot pan for 1 to 2½ minutes on each side, depending on whether you prefer them medium-rare or well done and serve them on top of freshly boiled Udon.
3. Finish the dish with a glaze made by caramelizing the juice of a grated 2 inch piece of Ginger, 3 tbsp of Soy sauce, 1 tbsp of freshly chopped Coriander and 1 tbsp of sugar.

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