Sauces & Chutneys – Pescetarian Pleasures

This post is a bit of a nod to my love of this fine fruit, the blood orange! I´m always super excited when they come into season, forgetting about how great they taste, they are just so damn good to look at! The deep crimson colour that seems to seep through to the outer peel,…

Romesco sauce originates from Tarragona, which is here in Cataluña. It is often associated with Calçots, although it was initially made to eat with fish. The nutty, sweet, garlicky flavour, with a slightly coarse texture goes really well with most fish and seafood dishes. Ingredients: 4 red peppers, sliced and roasted 500g almonds 3 garlic…

WARNING! This sauce packs some serious heat! I´ve mentioned my love of hot sauces before, in my Chipotle Salsa recipe post. I needed a spicy dipping sauce, and for once the Chipotle Salsa wasn´t going to do the job! This sauce is great for dipping spring rolls, crab cakes, or being diluted in a vinaigrette style dressing…

You know when a person’s enthusiasm for something is contagious….meet Matthew Calderisi. He’s the ultimate ‘fermentation fanatic’. Having been a restauranteur  in Montreal, before coming to Barcelona many years ago, he has always been very interested in food. His years of experience fermenting foods started when his Korean friend Donald’s mum taught him to make Kimchi,…

Oh my goodness, this stuff is to die for! The sweet, salty, sticky, gooey, buttery loveliness….it’s naughty stuff, but it just tastes so damn good! It can be spooned onto desserts, poured over pancakes, added to coffee, drizzled over ice cream, or even just enjoyed on a piece of toast. I made this batch be…

I really don’t like the cold…I’m always chasing the heat and often add some sort of spice or hot sauce to my food. It’s like a constant quest, searching for the perfect amount of heat.

Ingredients: 200g Spinach Parsley, small bunch 40g Walnuts 40g Parmesan 4tbsp Olive oil Salt and Pepper Put all of the ingredients into a food processor and blend. Some people like their pesto really smooth, but I prefer to leave a bit of texture. Store in a jar or airtight container and it will last for weeks…

Endive, Feta and Orange salad – Pescetarian Pleasures

Ingredients:

3 heads of Endives

2 oranges thinly sliced and chopped

Coriander, small bunch

1 small red onion, thinly sliced

80g sliced, pitted black olives

150g crumbled Feta

100g walnuts

Arrange the endive leaves on a large plate or platter and scatter over the remaining ingredients. Dress with a lemony vinaigrette. For a more zingy version replace the oranges for one large pink grapefruit. What a lovely, fresh, summer salad, and it looks amazingly appetising on any table.

Char’s Tip – as red onion is often considered pretty sharp when eaten raw, use it sparingly. Pour a kettle of hot water over it in a sieve, then run cold water over it to remove some of it’s punch.

ON THE ROAD – Pescetarian Pleasures

Are you one of those ‘live to eat’ people or do you ‘eat to live’? If you were an ‘eat to live’ person I guess you wouldn’t be reading a food blog, right? My uncle is an ‘eat to live’ type, this used to cause cousin Jason and I so much distress, walking up and down Upper Street in London making suggestions. Lebanese? No. Thai? No. Ethiopian. No. Italian? No! Nothing was ever quite what he fancied. Total buzzkill!

I am without doubt a ‘live to eat’ person, far too much of my day is spent thinking about what I had for dinner last night, or planning what I’m going to cook tomorrow. It takes up about 60% of my brain capacity, I love it and I’m hooked!

With my other half being a chef, food is very important in our household. So whenever we  travel it has to be to a place we know we can find lots of great food. If a country is widely talked about as having poor cuisine, we give it a miss. Like the Philippines, lots of people say it’s a fabulous place, but that the food sucks. We did, however, make an exception for Cuba.

Here are some of our travels, where we discovered some exciting culinary treats….

Hear about 12 days in Vietnam and getting caught trying to smuggle fish sauce off the island of Phú Quốc.

Eat some barbecued Oysters in Normandy

Cook a Prawn and asparagus Paella in the countryside in Vinaixa.

Learn to make a Raclette on a Retreat to Sarnac

Contact – Pescetarian Pleasures

Do you want to eat Pescetarian Pleasures food? Keen to collaborate on some recipe development? Questions about what and where to eat in Barcelona (or further afield). I’d love to hear from you! Drop me an email and I´ll get right back to you.

OTHER BARCELONA INFO

Information on monthly pop up street food events can be found at…

Eat Street Barcelona

There are also some great blogs which review restaurants and bars throughout Barcelona. Here are some of our favourites…

Home

http://foodieinbarcelona.com

http://www.inandoutbarcelona.net/es/

https://verytastyblog.com

Sweet Treats – Pescetarian Pleasures

For me, chocolate and chilli is a great combination! I think they are 2 flavours which compliment each other nicely, and they taste great in this spiced cookie! The quantity in this recipe makes enough for around 50 cookies. So what are you waiting for, give them a try! Ingredients: 350g plain flour 150g brown…

The Pavlova is a tried and tested classic; always a lovely light way to end a meal. They say this dessert comes from Australia and you can imagine, with all that heat, the last thing you crave is a big, sticky dessert. My happiest memory of Pavlova was in a small Swiss village. It was served as…

I´ve been in a bit of a dilemma people! Since starting this blog, several people have given me advice on the best way to move forward. Many said you have to ´niche down´, to choose one type of food and stick to it. So, I reluctantly decided to focus on fish and seafood dishes, keeping health in…

Rich, boozy and indulgent…. perfect for the festive period! These truffles are so easy to make, they can easily become a part of your annual Christmas routine. Ingredients: 300ml double cream 50g butter 300g dark chocolate 150ml Baileys 35g desiccated coconut, toasted 250g chocolate sprinkles Method: Gently heat the cream and butter in a pan,…

It’s early December and Christmas is officially approaching fast. The best thing about Christmas for me, has to be the mince pies! Well, obviously there’s the tree, decorations, spending time with family, presents etc etc, but let’s face it, the food is the only important thing really. I’m a big fan of Christmas; the ritual…

The home bar needs some movement; we need to clear some room for the new bottles we will no doubt gather over the Christmas period. We are not alcoholics, honest! But as we enjoy having friends over for dinner regularly, with good food, always comes alcohol! We have boxes of our favourite bottles of wine, a case of…

Pecan pie has to be in my top 5 list of favorite deserts (with sticky toffee pudding taking the gold medal position)! Best served warm, with a big scoop of quality vanilla ice cream, it makes a great end to most meals. With still loads of Barb and Dale´s maple syrup to get through, I decided to…

We met Barb and Dale in Cuba earlier this year. They are from Ontario and we bonded playing Yahtzee on a rainy morning, at a beachside resort. Little did we know, that they would be over to Barcelona to visit us within 6 months, bringing 2 litres of some of the finest maple Syrup that…

fish – Pescetarian Pleasures

A new pulses brand Cuits&Beans commissioned a group of chefs and recipe developers to design some exciting new recipes, using their cooked pulses. Pescetarian Pleasures was selected to develop 2 recipes using 2 of their main ingredients, black quinoa and kidney beans. In this recipe I decided to combine the Kidney beans with some other…

The cheapest, best way to buy fish, is to buy it whole and fillet it yourself. On average 40% of the fish is thrown away, including the guts, head, skin and bones….but lots can be done with this! Buying a whole fish, encourages using the head, tail, bones and skin to harvest the full flavour. These…

For a few days I´ve been craving a nice meaty piece of white fish. Something substantial enough to get your teeth stuck into, that is also packed full of flavour. This is a tasty, healthy, nutritious meal that doesn´t take long to prepare. It´s lean and good for you, as well as being quite light!…

They say becoming pescetarian can seriously improve your health! Protein is essential to repair tissue all over the body….here are 9 top tips for getting enough!

For me, chocolate and chilli is a great combination! I think they are 2 flavours which compliment each other nicely, and they taste great in this spiced cookie! The quantity in this recipe makes enough for around 50 cookies. So what are you waiting for, give them a try! Ingredients: 350g plain flour 150g brown…

Just the colours alone are enough to make you want to make this dish. You wait until you try it! This recipe is not heavy with carbs, and is light and delicate in every sense! The Sea Bass is delicately flavoured, then the garlickey sweet potato gratin is sweetened with coconut milk. The fish and…

Since making Gravlax before Christmas, I´ve wanted to cure some salmon using beetroot. Other than being really pretty to look at, the salmon is much sweeter, after being cured this way. It only takes 2 days to make, but gives you a lovely piece of fish to slice up and nibble at for days! Ingredients:…

I really miss a British Fish ´n´Chip shop! When I was younger, a trip to the chippy was a weekend treat, when no one fancied cooking at home. As I hit my late teens, it became somewhere you stopped on your way home, after a night out on the town! Now that I don´t live in…

Bread doesn´t occur to many people when they think of fermentation, but it´s one of the most commonly eaten fermented foods. Bread is a very important food across many cultures; traditionally before people had their own ovens, the baker played a crucial role in the community. The first records which mention bread, suggest it was considered a miracle…

With lots of people cutting red meat from their diets for environmental and ethical reasons, Pescetarianism is becoming more popular in today´s society….

One of the pescetarian highlights of the festive period is Gravlax or smoked salmon. Gravlax is a traditional Nordic dish where fresh salmon is cured using salt, sugar and dill. So, this year Pescetarian Pleasures decided to buy a whole, line caught salmon and cure it ourselves. The important thing is to buy the highest…

I’ve been chatting to a lot of people recently, who talk about autumn being their favourite season. I do like seeing the colours of the leaves on the trees change as winter approaches, but ultimately I’m a summer baby! I spend most of autumn and winter anxiously waiting the first signs of spring, and therefore summer. It must…

January 2017 – Pescetarian Pleasures

Whilst chatting to my lovely friend Jimena about this recipe, she was saying it was not really an everyday dish. She wouldn´t make it because she doesn´t have Cognac at home, and certainly not caviar. If you don´t have Cognac, you can flambé with other spirits, such as rum. And if the idea of flambéing puts…

WARNING! This sauce packs some serious heat! I´ve mentioned my love of hot sauces before, in my Chipotle Salsa recipe post. I needed a spicy dipping sauce, and for once the Chipotle Salsa wasn´t going to do the job! This sauce is great for dipping spring rolls, crab cakes, or being diluted in a vinaigrette style dressing…

Bread doesn´t occur to many people when they think of fermentation, but it´s one of the most commonly eaten fermented foods. Bread is a very important food across many cultures; traditionally before people had their own ovens, the baker played a crucial role in the community. The first records which mention bread, suggest it was considered a miracle…

I´ve been in a bit of a dilemma people! Since starting this blog, several people have given me advice on the best way to move forward. Many said you have to ´niche down´, to choose one type of food and stick to it. So, I reluctantly decided to focus on fish and seafood dishes, keeping health in…

As some of you may know, my other half hails from Normandy, in the North Western corner of France. Their biggest exports are seafood (mussels and oysters), apples (therefore cider and calvados) and dairy products (including milk, cheese, butter and cream). The cream is thick, rich, calorific and lovely, similar to Clotted cream for those British…

Variety is the spice of life they say, and I´m always looking for something a bit different to feed my friends. I found the answer here….my recipe for Baby Octopus, with Rocket & Cherry Tomatoes. An easy, healthy seafood dish, packed full of flavour; just the kind of meal I love! Since the flesh of octopus is mainly muscle,…

With lots of people cutting red meat from their diets for environmental and ethical reasons, Pescetarianism is becoming more popular in today´s society….

2016 was an interesting year, to say the least! On a personal note it was great, because I finally started Pescetarian Pleasures, which I´ve wanted to do for years. But looking at the bigger picture, it wasn´t quite so fantastic. I´m not going to talk politics here (it´s a food blog!) but we all know there…

Soups – Pescetarian Pleasures

It´s that time of year again. The winter feels like it´s lasted for ages. The streets of Barcelona have been crisp and chilly, but the sun is still shining brightly. The first signs of spring are in the air (at least in my head they are)! I usually eat a lot of soups during the…

Our kitchen has seen a lot of onion action recently, as I made Char’s Sweet ‘n’ Smokey Chipotle Salsa just a few of days ago. Onion soup has been around for centuries. Dating back to Roman times, it used to be seen a food for the poor, because onions grow in such abundance. It has…

Ingredients: 1 pumpkin (mine weighed 1.4kgs) 6 garlic cloves 400ml coconut milk 75g salted peanuts 1 tsp cumin seeds, crushed 1 tsp red pepper corns, crushed Hot sauce Salt and pepper Water Peel the garlic cloves and cut them lengthways. In a saucepan, heat a little oil and fry the garlic with the cumin seeds…

September to January is peak Cauliflower season, so it’s time to dust off those great cauliflower recipes. I love using cauliflower in a good curry, or simply roasting it in the oven, spicing it up with a tahini and olive oil dressing. This tasty soup is thick and creamy when eaten on a grey autumn’s day,…

All hail the king of the vegetables…THE ONION!