INGREDIENTS:
2 red snapper fillets (skinned and deboned)
1 orange
1 lemon
1 lime
2 spring onions (finely chopped)
½ teaspoon salt
freshly ground black pepper
2 tablespoons chopped coriander
1 fresh jalapeno chilli (seeded and finely chopped)

DIRECTIONS:
Cut the snapper into small chunks and place in a large non-reactive bowl. Zest and then squeeze out the juices of the orange, lemon and lime and place everything into a bowl. Whisk in the olive oil, spring onion, salt, pepper, coriander and jalapeno. Pour this marinade over the fish and stir well. Cover the bowl with plastic wrap and refrigerate for 1½ hours. Remove from the fridge and stir the fish well, then refrigerate for a further 1½ hours.

SERVING:
Spoon out the fish into pre-chilled bowls or glasses with a little of the marinade and serve immediately.

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I love leeks, always have. I really wanted to make a leek suet pudding with a bunch of leeks I’d picked up at the markets at the weekend, but when I came to do it I had no idea. I thought about ringing my mother but she’s in the UK and wouldn’t have been too impressed at answering the recipe hotline at 4am. So instead I made this. I’m not sure where the Peruvian influences are but I’m not one to question a dish. It was rather delicious I must say. The mustard really adds some depth of flavour. As for the suet pudding, I’ll be sure to get the recipe at a reasonable hour and share it with you all.

RECIPE: serves 2

INGREDIENTS:
1/2 kg medium thickness leeks
2 tablespoons unsalted butter
1 tablespoons parmesan cheese (or strong hard cheese)
1 1/2 teaspoons mustard
pinch of cumin
salt & pepper

DIRECTIONS:
Preheat the oven to 180ºC.
Combine the butter, cheese, mustard, cumin, salt and pepper. Cut off the root of the leek and trim each from the top to a length of about 20 cm. Take the time to look for any dirt between the upper leaves, and peel off a few at the top and rinse if necessary. Bring a large pan of water to the boil and cook the leeks whole for 10 minutes until tender. Remove from the pan and drain on paper towels. In a large gratin dish, arrange the leeks in a single layer and spread over the butter mixture. Bake uncovered in the oven for 10 minutes until golden.

SERVING:
I served the leeks drizzled with some of the cooking juices alongside a gammon steak and it was delicious.

This is a Portuguese recipe which will work for anything you’d serve potatoes with. It’s also a great way to vent your day’s anger as you literally do “punch” the potatoes. Not hard enough for my liking.
We had it with some chicken and chorizo. Another triumph!

RECIPE:

INGREDIENTS:
8 smallish potatoes
8 cloves garlic (finely chopped)
½ red onion (finely diced)
olive oil to drizzle
wine vinegar to drizzle
salt & pepper

DIRECTIONS:
Preheat the oven to 200ºC.
Pierce the potatoes all over with a fork and place on a baking tray. Bake in the oven for 1 hour or until tender. Remove and let cool for 5 minutes. The with a clenched fist (and a face of someone you hate at work in your head) give each potato a firm punch in the centre to break the skin. Arrange on a plate and sprinkle a little garlic and red onion into the potatoes. Drizzle over some olive oil, salt & pepper and a little white wine vinegar and serve.

SERVING:
You decide.