Tag Archives: seafood

Scallop risotto with marsala

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I have this trace memory that harks back to my days as a psychologist. I travelled around a fair bit in my job and often found myself spending the night in various hotels around the UK.

If I stayed more than a couple of nights I made it my mission to find at least one good place to eat and one good bar or cafe to hang out in the evening. I didn’t always succeed but I tried my hardest. One of the projects I worked on took me to Oxford, a city i’d visited several times for conferences and one that I love. This time I stayed in a hotel on the edge of the Jericho, one of the suburbs of the city. Once run down, it is now all arty and bohemian so looking for a place to eat was extremely easy.

As I was staying a few nights (and was earning a decent crust in those days) I had to give Raymond Blancs Brasserie Blanc (it was Petit Blanc back then) a try. It was good, as expected, but it was Branca, an Italian almost opposite that left me salivating and for ever trying to recreate the dish I ate three times in one week (it really was that good).

When i’m doing demo’s or teaching sesssions people often ask me what my favourite food is and are surprised that I have such simple tastes. Give me a perfect seafood risotto followed by proper panacotta any day and am happy. The risotto I had that day at Branca was the best I’d ever eaten. So simple, risotto with garlic and topped with scallops, yet so effective. The re-creation of which has eluded me for years. but I think I finally did it!

Scallop Risotto

1 small onion finely chopped

2 small cloves of garlic, finely chopped

25g butter

1 tablespoon olive oil

Approx 100g Arborio rice (generous)

splash of dry Vermouth

1 pint of fish stock

salt and pepper

To finish:

4 nice fat scallops, corals removed

25g butter

drizzle of olive oil

a good splash of marsala wine

one lemon

fresh parsley

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Heat the oil and butter for the risotto in a shallow frying pan. Add the onion and soften until turning golden but not brown. Add the garlic and stir for a minute then add the risotto rice. Stir for a couple of minutes in the hot oil until it begins to turn transluscent (i.e. not chalky any more) then add a splash of Vermouth. Let the pan bubble until its evaporated then add enough stock to cover the rice. Try to avoid stirring, but give the pan a shake every now and again to prevent the rice sticking. As the stock is absorbed add a little more stock keeping the rice covered until you have used the full pint. You may need a little more but just check the consistency of the rice. Once it is al dente, or almost soft. Turn off the pan and allow the risotto to rest. It should absorb the last of the liquid.

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While the risotto is resting heat a small heavy bottomed frying pan ( cast iron is best) add a little olive oil to coat the base and wait until it’s really hot (almost smoking). Add scallops to the pan, they shouldn’t stick if the pan is hot, just sizzle and start to shrink in the heat. Cook for a couple of minutes until nicely browned then turn over.

At the end of cooking add a good splash of marsala (stand back as the pan may spit) then add the remaining 25g butter. Serve the risotto and finish with the scallops, spoon over the buttery juices, squeeze some lemon juice and sprinkle with parsley.

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The RNLI Fish Supper at Moelfre lifeboat station

Next month see’s the Royal National Lifeboat Institution (RNLI) Fish Supper launch a new fundraising event created to raise money and awareness of the work the RNLI, but also to encourage individual’s to eat more fish!

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Between the 9th and 11th October individual’s can host their own Fish Supper, inviting family and friends to share the meal while collecting donations and raising money for the RNLI charity. It doesn’t matter if you are an accomplished chef, cook or total amateur it’s about sharing and supporting our hard-working primarily volunteer, lifeboat crews who are on call 24 hours a day. Over 8,000 RNLI volunteer crew members look after our coastal waters across the UK and Ireland regularly missing their evening meals, so get your friends together and eat in their honour!

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As I live close to the sea and act as a firm advocate for local seafood I was lucky enough to get the chance to attend the inaugural fish supper held at Moelfre Lifeboat station on Anglesey. Around 30 guests including lifeboat men and women, fishermen, seafood suppliers and restauranteurs gathered to sample canapes, made with locally supplied seafood followed by traditional fish and chips supplied by Moelfre’s Coastal cafe and Fish Bar.

Cywain Pysgod (which means fish in Welsh) supported the event. They are a project run by local business support company Menter a Busnes, and co-ordinated by Caroline Dawson, a passionate supporter of local seafood. Their aim is to create a more profitable and sustainable Welsh Fisheries sector by increasing the value of the catch through identifying new markets and developing new products.

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So, go on… get involved! Anyone can host a fish supper. There is a special page on the website where you can register. You will be sent a free party pack which includes recipe inspiration, party game ideas and place-name cards. The Fish Supper doesn’t have to be held between 9–11 October, it’s quite flexible although the RNLI asks that all Fish Supper donations are received by 7 November.

Our evening finished spectacularly with the launch of the lifeboat, a rare opportunity for me as it’s about half an hours drive from where I live, but it was a clear beautiful evening, with stunning views over the Irish sea and all in all it was quite exciting!

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Filed under sustainable fish, travel, Wales tourism

One day in Menai Bridge: The Seafood Festival in pictures

Today is the fourth anniversary of my blog. My very first post was a recipe for courgette chutney, (quite apt considering I currently have a glut in my fridge) but today I will mostly be writing about my amazing weekend.

What can I say? I keep finding myself smiling at random moments as I think back over Saturdays first ever Menai Seafood Festival. We thought people would come, we hoped it would be worth all the effort and hard work. We expected maybe three, four thousand but in the first hour we clocked 1,500 and stopped counting when numbers reached 8,500. We were gobsmacked (for want of a better phrase, but this perfectly describes our open-mouthed observations of the crowd that streamed into Menai Bridge). It didn’t just catch us, the organisers, off guard. Stall holders sold out in two hours, car parks overflowed and my demo tent had queues of people waiting to get in!

The total number of visitors was undoubtedly closer to 10,000. I’d call that a success, don’t know about you!

Sadly I didn’t get out to see much as I was so busy stage managing the demo tent, but here is small selection of the pictures I managed to snap on the day (between rounding up chefs, ingredients and getting the washing up done in-between demo’s)…I think the pictures speak volumes about how good our day was and how professional the event was.

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Demo tent at 10.30am packed already

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Rob Alexander from The Black Lion, cooking razor clams

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Aled Williams, Cennin….and his beautiful crab risotto served in a stunning Welsh slate bowl

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Neil Davies, Dylan’s Restaurant cooking clam chowder and drunken mussels

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The boatyard

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Rowan Clark, Coleg Menai tutor overseeing their demo

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Backstage discussions

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Young chefs Jake and Ioan do a double act as they cook up two mussel dishes….they had the audience in stitches. It was their first ever demo and they loved it (both are third year Coleg Menai students training as they work…one with the Bulkeley Hotel in Beaumaris and the other at the Hayloft Restaurant, Ye Olde Bulls Head in Beaumaris.

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Visitors enjoying the event

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The air sea rescue helicopter and boat do a quick fly past…

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Crowds in the boatyard give them a wave as they pass over head

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Bryan Webb from Tyddyn Llan, made four stunning dishes in just three-quarters of an hour!!

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Our wonderful compere Elliw Williams from ATOM PR…dropped in it by me, she did a truly wonderful job especially as it was her first time compering

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Matt White and I also did a double act…Matt is one of very few local fishmongers (he runs MJWhite Fishmongers) . He demonstrated how to fillet seabass and turbot

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…while I demonstrated how to hot smoke at home, then pan fry turbot and make a simple white wine and cream sauce to go with it. 

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mum watches on enthralled

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smoked seabass with beetroot slaw and a lime and ginger cream…the healthy option!

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….while Elliw enjoys the turbot dish

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Filed under British food, festival food, Food activities for kids, Food festival, Food travel, in the press, local produce, photography, Seafood recipes, sustainable fish, Welsh produce