White Fish Ceviche

Ceviche is a dish of cured seafood in citrus juices. There are many varieties in Middle and South America, with everyone's version slightly differently spiced and varying ingredients used. I love them all, but this is my favorite mix. 

Ingredients:

200g very fresh white fish (such as cod, sea bass or lemon sole), diced into 1 cm cubes

Juice of 1 lime, 1 lemon and 1orange

1 shallot, finely diced

1 scotch bonnet pepper, finely diced

1tsp sea salt

A few coriander leaves for garnish

Simply mix the curing marinade together and pour over the fish. Leave to sit in the fridge for 2 -3 hours. Then serve with tortilla chips or plantain chips. To make it a more complete dish, Avocado and sweet potato also makes a nice accompaniment. 

Bon apetit!

Quick Protein Bread

This bread is based on eggs and quark (a zero fat dairy product) the added ingredients are kinda up to you. Seeds and kibbled nuts, cracked wheat, wheat germ, almond flour, linseed, chia and all things that are good for you can go in. A little bit of bread flour will help bind it all together. 

Ingredients: 

300g Quark

5 eggs

2 tsp baking powder

1tsp sea salt

3 tbs strong bread wholemeal flour

2 tbs weatgerm

200g of your selection of nutty and seedy goodies, coarsly ground

Preheat the oven to 160C. Mix together the eggs, quark and baking powder before mixing all the other ingredients into the batter. It will end up like a cake mix texture rather then a dough. Line a loaf tin with baking parchment and pour in the mix. Sprinkle seeds on top of you like. Bake for 90 minutes. Leave to rest for 10 minutes before turning out to cool down. Eats well with lovely homemade spreads. I made Sundried Tomato Butter and a Herb and onion Quark spread.

To store it, place in a bag and keep in the fridge. (Warm it up in the toaster)

You will be surprised how delicious this bread is. And full of goodness!

Sichuan Beef Noodles

Ingredients:

500g diced shin of beef

12 small shallots, peeled, left whole 

100ml shao shin rice wine

2 tbs dark soy sauce

1 tsp rock sugar

1 cassia bark stick

2 star anise

4 cloves

2 bay leaves

5 Sichuan peppercorns

3 -5 dried long red chillies

1 tbs Chinese chilli bean paste

500ml water

Fresh noodles

Beansprouts

Spring onion, sliced at an angle

Extra chopped fresh chillies

Fry the shallots until nicely coloured, add to a sturdy slow cooking pot. Fry the diced beef in the same pan until nicely coloured, too. Add to the pot. Add all the other ingredients and bring to a simmer. Simmer gently for 1 1/2 hours or until the beef is fork tender. 

Heat the noodles over steam or microwave quickly just to warm them up. Place into a bowl and sprinkle over some beansprouts. Ladle over the beef and broth and garnish with spring onion and extra chillies. 

Enjoy this warming, unctuous hug in a bowl. Be happy!