Sea bass with Kidney bean & long stem broccoli salad

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…

Red prawns with black quinoa, lime & tahini recipe

A new pulses brand Beans&Cuits 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. This recipe is inspired by the Arab dish tabbouleh, but using quinoa instead…

Being Pescetarian – 3 tips for minimizing waste

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…

Olive, Caper & Garlic crusted Cod recipe

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!…

Pescetarian Pleasures Launch Event

I´m so excited still, I feel like I could fly! Saturday 4th March we held a Pescetarian Pleasures launch night at El Casal Cafe, to celebrate the start of my great food adventure! There were art installations on the night from the talented artist Lisa Rubin. She decorated the tables with a series of collages, all…

A Calçotada in Gavá

With the same family of friends we usually go away with to Vinaixa, we decided to do our own calçotada, a little closer to home. ´A calçotada, what is that?´…I hear some of you say! Well a calçot is a vegetable (think cross between a spring onion and a leek). They´re in full season here…

Galette

It´s Shrove Tuesday, an exciting time when I was young as it meant it was pancake day! Instead of the traditional crêpe, this year I wanted to make some galettes, which are the typical pancake of Brittany. Galettes are made from buckwheat flour and have a slightly heavier, more savoury flavour than a crêpe. More…

Healthy Fish & Chips

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…

Romesco Sauce

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…

Dana´s Jambalaya recipe

I spend a lot of my time talking about food! Whilst chatting to a good friend Dana, we got onto the topic of Creole food, as Dana is from Louisiana. I haven´t eaten much Southern (American) food, but I really wanted to make a Jambalaya. The first recorded mention of Jambalaya was in the 1870´s, a time…

Red prawns flambéed with Cognac

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…

Sweet chili tomato sauce

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…

Sweet Tuna Melt – Communal bread making in Sarnac

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…

Steamed Mussels in Cream & Cider Sauce – delicious easy seafood

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…

HAPPY NEW YEAR! From Char @ Pescetarian Pleasures

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…

Wild Mushroom Tartiflette

As a lover of all things cheese, the Après Ski dishes from The Alps are right up my street. Fondue, Raclette, Tartiflette….all contain loads of melted cheese, so press all the right buttons for me! We were lucky enough that Lore and Sebastian bought us some Reblochon from the source, close to Lake Geneva. So, on…

A DOZEN DO´S AND DON´TS OF LIVING WITH A CHEF

Living with a restauranteur and chef can have it´s high and low moments! There´s something about having a professional pair of eyes, evaluating your every move in the kitchen. Here is Pescetarian Pleasures´ guide to success, if you´re thinking of shacking up with a chef…. Do save every glass jar that you come across, you…

Merry Christmas!

Char from Pescetarian Pleasures wishes you a very Merry Christmas, filled with lots of fun, fab food and many mince pies!

Foodie Christmas holiday viewing – Netflix series ´Chef´s Table´

On a cooking programme ´Cooked´, producer and host Michael Pollan said… “This phenomenon of cooking shows has just grown and grown….the less time we invest in cooking ourselves, the more time we spend watching other people cook on television” Well Michael, that´s not quite true in our household! Having recently finished the last episode of Netflix…