Latest news with #Seafood
The Herald Scotland
2 days ago
- The Herald Scotland
Padstow in Cornwall among Britain's best genteel seaside towns
Padstow was featured alongside nine others in a list from The Telegraph, which was highlighting coastal destinations that made for a refined trip. The publication said: "While there's a certain nostalgic joy to the type of coastal resort that's all candy floss, waltzers and slot machines, there's arguably greater pleasure in towns that have the seascapes and the golden sand but that are more cute than kitsch. "More sourdough than doughnut. More vibrant arts scene than end-of-the-pier innuendo. More artisanal ice cream than Mr Whippy." The full list of Britain's best genteel seaside towns can be found on The Telegraph website here. Why is Padstow among Britain's most genteel seaside towns? Padstow is obviously known for its variety of restaurants, which have made it a haven for diners and give it a refined quality. The Telegraph wrote: "Peaceful fishing village turned foodie phenomenon, Padstow is the British coast's tastiest choice. "Rick Stein is the main man about town, of course. His original Seafood Restaurant turns 50 this year, but has since been joined by a smorgasbord of other venues; for sociable platters served with Camel Valley sparkling, try his Seafood Bar & Fishmongers." For other options, try Paul Ainsworth at No.6 if you want to go "fancy", while BinTwo is a recommended wine bar/bottle shop. The publication adds: "Balance all this consumption with a walk along the cracking coast path and a ferry trip over to – even posher? – Rock, 'Britain's Saint-Tropez'." Another place to try out is the Padstow Kitchen Garden, which was created by former Rick Stein chef and seventh-generation farmer Ross Geach. You can gorge on "greenhouse dinners" here as part of 'feasts' that they run, or take part in a course learning how to cook nutritious meals using vegetables you've grown yourself. In terms of a place to stay, The Telegraph recommends Plum Cottage, which has only opened this year. It is said to be "an exquisitely restored, Grade-II listed, antique-filled hideaway". What else can you see and do around Padstow? As the Visit Cornwall website says, Padstow is more than "just great places to eat". It adds: "It's still a working harbour, it's surrounded by glorious beaches, and offers a base to explore the Camel estuary." The town is surrounded by "two breathtaking National Landscapes" in the Camel Estuary and Carnewas to Stepper Point. Recommended reading: It says: "This area is rich in natural beauty, home to rare plant species and one of the UK's most protected mammals, the otter. It's the perfect spot to slow down and enjoy the tranquillity of nature." Outside of the fine dining, there are plenty of cafes, bistros and pubs where people can enjoy some quality food and drink offerings. Some of these include The Harbour Inn, Old Custom House, The Shipwrights and The Golden Lion.
Daily Mail
3 days ago
- General
- Daily Mail
From sea bass to salmon – eight seafood recipes that'll wow your guests
CAMPARI AND VODKA CURED SALMON A classic bar-side drink that I am very fond of is the Garibaldi. Made with Campari and orange juice, the bitter notes and fresh, frothy citrus blend perfectly. I've taken inspiration from this colourful duo and found it works beautifully for curing a side of salmon with juniper, pink peppercorns, a hit of vodka and the subtle green, feathery notes of chervil. SERVES 6 1kg sea salt crystals 400g golden caster sugar 1 tbsp pink peppercorns, crushed 100g chervil, leaves finely chopped 1 tbsp orange zest 150ml Campari 80ml vodka 1 side of salmon, skin on, pin-boned (about 800g) To serve rye bread, in thin slices horseradish sauce salmon roe a small handful of dill lemon slices 1 Combine the salt, sugar, pink peppercorns, chervil, orange zest, Campari and vodka in a large bowl and stir together. Put half of this curing mixture on a large piece of clingfilm in a deep-sided tray. Place the salmon, skin-side down, on the curing mixture, then cover with the remaining curing mixture. Cover the salmon with another layer of clingfilm, then weigh it down using a smaller tray, with tins for weights. Leave in the refrigerator for at least a day – two is even better. 2 When ready, strain away any excess liquid and clean off the cure from the salmon with paper towels. Slice the cured salmon into 1cm pieces, just as you would smoked salmon. 3 Serve on the thin slices of rye bread with the horseradish sauce, salmon roe, dill fronds and lemon slices. CRUMBED SARDINES WITH A TOMATO AND SHALLOT DRESSING Sardines and tomatoes are great housemates and I always find myself bringing them together in recipes. Ask your fishmonger to butterfly the sardines for you. SERVES 4 (as a starter) 200g panko breadcrumbs zest of 1 lemon 2 tbsp chopped flat-leaf parsley leaves 50g plain flour 2 eggs, beaten 16 sardines, deboned, trimmed and butterfly-filleted 2 tbsp olive oil sea salt and freshly ground black pepper For the tomato dressing 350g tomatoes, deseeded and diced 2 banana shallots, finely chopped 2 tbsp chopped flat-leaf parsley leaves 4 tbsp olive oil 2 tbsp red wine vinegar 2 garlic cloves, finely chopped To serve green salad and bread 1 Make the tomato dressing: put the tomatoes, shallots, parsley, olive oil, vinegar and garlic in a bowl. Stir together and season with sea salt and freshly ground pepper. Taste and adjust if necessary. 2 Put the breadcrumbs, lemon zest and parsley in a shallow tray, season with salt and pepper and combine. Put the flour in a tray alongside, and the beaten eggs in a third tray. Pat the sardines dry, coat in the flour, then the egg and press into the breadcrumbs. 3 Heat the olive oil in a large frying pan. Cook the sardines in batches for 5-6 minutes until golden brown on each side. Spoon on the dressing and serve with the salad and bread to mop up the tomatoey juices. LEMONY ORZO WITH TUNA, AVOCADO, SPRING ONIONS AND MINT Orzo translates as 'barley'. It makes me think immediately of The Hobbit and I am transported to Bilbo Baggins' house, Bag End – I am sure Bilbo would have whipped up this dish using ingredients from his various larders, which were treasure troves of pastas, pulses and jars. 180g orzo pasta 1 lemon 4 tbsp olive oil 30g mint leaves, thinly sliced, plus extra to serve 220g jar of albacore tuna in olive oil, drained 1 ripe avocado 4 spring onions, thinly sliced sea salt 1 Bring a saucepan of water to the boil and cook the orzo for 10 minutes (or according to the packet instructions). Once it is cooked, drain and run under cold water to cool, then leave to drain in a colander over the pan. 2 Zest and juice the lemon into a bowl, then add the orzo and 2 tbsp of the olive oil. Add a good pinch of salt and mix together, then stir through the mint and taste. Adjust the seasoning if needed. 3 Spoon the orzo on to a platter and break up the tuna over it. Spoon over the avocado flesh, drizzle with the remaining olive oil and garnish with the spring onions and extra mint leaves. HOT-SMOKED TROUT CAESAR SALAD Here's one of my go-to salads (there are many variations). It has hot-smoked trout, croutons and lettuce, and I lighten things up by using crème fraîche in the dressing instead of mayonnaise. Little gem and romaine lettuces are perfect leaves for this salad. If preferred, you can swap out the trout for tinned herring or flakes of mackerel. SERVES 4 2 red romaine lettuces 4 little gem lettuces 2 x 112g tins of hot-smoked trout (if unavailable go for vacuum-packed) 1 tbsp chopped flat-leaf parsley leaves 1 tbsp chopped tarragon leaves For the croutons 100g leftover sourdough bread 1 tbsp olive oil 1 sprig of rosemary, leaves picked sea salt For the dressing 1 tsp English mustard 1 tsp Worcestershire sauce zest and juice of 1 lemon 1 tbsp white wine vinegar 3 anchovy fillets, finely chopped 50g parmesan, grated 100ml olive oil 4 tbsp crème fraîche sea salt and freshly ground black pepper 1 Start with the croutons. Preheat the oven to 220C/200C fan/ gas 7. Tear the bread into bite-size pieces, place on a baking sheet and drizzle over the olive oil. 2 Scatter the rosemary over the bread along with a good pinch of sea salt. Roast in the oven for 15-20 minutes until golden brown and crunchy. Remove from the oven and leave to cool. 3 Next, make the dressing. In a bowl, mix together the mustard, Worcestershire sauce, lemon zest and juice, vinegar, anchovy fillets and grated parmesan. Slowly whisk in the olive oil and then the crème fraîche. Season to taste. Add a splash of iced water to loosen the texture, if needed. This dressing can be made up to three days in advance. 4 Separate the leaves of the lettuces, then wash them and spin-dry. To keep them nice and crisp, put them in a bowl, cover with a clean, damp tea towel and keep in the refrigerator until they're needed. Build the salad in layers, starting with the leaves, then the flaked trout and so on. Add the dressing and finally the croutons. Finish with the chopped herbs. SEA BASS WITH MALAYSIAN DRESSING Sea bass is perfect if you are new to fish cookery. While this is perhaps a celebratory recipe, it works if you are short on time, too, as it is so quick and easy to prepare. I have many recipes from my grandmother, inspired by her time in Malaysia, and this one is a favourite. It's a recipe that also works very well with whole bream – simply divide the dressing among four bream instead of one whole sea bass. SERVES 4 800g sea bass, gutted, scaled and trimmed (ask your fishmonger) 2 tbsp olive oil 1 thumb-size piece of fresh root ginger (about 5cm), peeled and cut into matchsticks coriander leaves 1 bunch of spring onions, washed, trimmed and thinly sliced lengthways a handful of mint leaves, finely chopped, to garnish 1 bunch of watercress, to garnish sea salt For the Malaysian dressing 1 tbsp crushed red chillies preserved in vinegar (I always keep a jar in my larder) 2 tbsp Shaoxing rice wine 1 tbsp dark soy sauce 4 tbsp sesame oil 4 garlic cloves, crushed 1 Preheat the oven to 220C/ 200C fan/gas 7. Prepare the sea bass by laying it on a baking sheet on a piece of foil that you can fold up and around the fish to enclose it like an envelope. 2 With a sharp knife, make four or five incisions in the fish, each about 3cm in length, on the diagonal. Lightly rub the fish with the olive oil and season it with sea salt. Scatter the ginger over and place the coriander leaves in the cavity. Bring the foil together and crimp the edges so that the parcel is sealed. 3 Bake in the oven for 25-30 minutes, then remove and leave to rest for 5-10 minutes. 4 To make the dressing, add the crushed chillies, rice wine and soy sauce to a bowl and stir everything together. In a small pan, gently heat the sesame oil and cook the garlic for 1-2 minutes, then pour the hot garlic oil over the chillies. Set aside. 5 Put the spring onions in a bowl of iced water. This will soften their flavour and make them extra crunchy. Drain and pat dry when ready to serve. 6 When the fish has rested, pull the foil apart, spoon over enough dressing to cover and sprinkle the top of the fish with the spring onions. Garnish with the mint, watercress and extra dressing on the side. ANCHOVY AND THYME PUFF PASTRY STRAWS The anchovies are wearing the trousers in these buttery puff pastry straws. Their salty notes marry perfectly with the heat from the chilli and fragrant thyme leaves. Perfect for a pre-dinner drink or a picnic. 50ml good olive oil 2 x 50g tins of anchovy fillets in olive oil (reserve the oil) 1 tsp dried chilli flakes a handful of thyme leaves 1 x sheet of ready-rolled puff pastry 25g parmesan, grated sea salt and freshly ground black pepper 1 Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment. 2 In a small bowl, combine the olive oil, anchovy oil, chilli flakes and most of the thyme leaves. Season with salt and pepper (do not add too much salt as the anchovies are already salty). 3 Unroll the pastry and lay it on the prepared baking sheet. Brush it all over with the olive oil mixture and cut it into about 12 pencil-thin strips, then cut these in half to form 24 short strips. Place the anchovy fillets on the strips. Sprinkle over the grated parmesan and remaining thyme leaves. 4 Bake in the oven for 10-12 minutes until golden. CITRUS-STUFFED WHOLE RED MULLET WITH BLACK OLIVE TAPENADE TOASTS Oh-so pretty and eye catching, red mullet really is a beauty. I find it is more of a fishy fish in flavour, in the sense that it is stronger yet still sweet. Roasting it in the oven with citrus and thyme brings zing and colour. The tapenade will keep in the fridge for 3-4 days, so it can be made in advance. SERVES 4 4 medium red mullet (about 250g each), gutted, scaled and washed 1 bunch of lemon thyme 4 oranges, thinly sliced 2 lemons, thinly sliced 2 tbsp olive oil For the black olive tapenade 220g jar of pitted black olives 1 garlic clove, peeled 2 anchovy fillets 1⁄2 tsp dried chilli flakes 50ml olive oil For the toasts 1 baguette or sourdough loaf, sliced 1cm thick (allow 2-3 toasts per person) 1 garlic clove good olive oil 1 Preheat the oven to 220C/200C fan/gas 7. Score the skin of each mullet three times with a sharp knife (just through the skin, not the flesh). Stuff each cavity with a few sprigs of lemon thyme and the orange and lemon slices. Place the fish in a roasting tin and drizzle with the olive oil. Roast for 15 minutes until cooked through. 2 For the tapenade, place the olives, garlic, anchovies, chilli flakes and olive oil in a food processor and blitz until roughly chopped together. 3 Toast the bread slices and rub with the garlic clove while still hot. Drizzle with olive oil and top with the tapenade. Serve the red mullet with the olive tapenade toasts. BARBECUED PRAWN TACOS WITH ASPARAGUS, LEMON AND PARSLEY These tacos are filled with tarragon mayo, smoky charred asparagus and blushing pink, garlicky, chilli prawns that are drunk on sherry and cooked over the coals. SERVES 4 1 bunch of small asparagus 1.5kg raw tiger prawns, peeled, cleaned and deveined 1 tsp crushed red chillies preserved in vinegar (shop-bought jar) 4 garlic cloves, crushed 25g unsalted butter juice of 1 lemon 1 tbsp dry sherry 1 bunch of flat-leaf parsley, leaves chopped 8 small wheat tortillas 80g watercress or lamb's lettuce For the tarragon mayo 3 egg yolks juice of 1 lemon 1 tsp Dijon mustard 250ml sunflower oil 1 small handful tarragon sea salt and freshly ground black pepper 1 For the tarragon mayo, place the egg yolks in a food processor and add the lemon juice, mustard and a good pinch of sea salt. Whizz until just combined, With the motor running, slowly pour the oil through the funnel in a fine slow stream until it is all incorporated and has emulsified. Remove the tarragon leaves from the stalks and roughly chop. Fold through the mayo and taste, seasoning as needed. 2 Prepare a barbecue. Char the asparagus over direct heat for 2-3 minutes and set aside. 3 In a bowl, stir together the prawns with the chilli and garlic. Place a cast-iron frying pan over direct heat and melt the butter until it begins to bubble. Add the prawns and cook for 1 minute, or until just translucent. Squeeze over the lemon juice, throw in the sherry and reduce the sauce by a quarter. Stir in the chopped parsley, then set aside. 4 Pop the tortillas over direct heat and cook for 2-3 minutes on each side. Dollop some tarragon mayo on to each tortilla and fill with prawns, sliced asparagus and watercress or lettuce. NOW BUY THE BOOK Our recipes are taken from Home Shores by Emily Scott, with photographs by Matt Russell and Emma Bourton (Quadrille, £30). To order a copy for £25.50 with free UK delivery until 22 June, go to or call 020 3176 2937.
CTV News
27-05-2025
- Entertainment
- CTV News
Mastering seafood cookery
Food and Fun The executive director of Devour! Studios share details on their Seafood Culinary Courses.
Yahoo
24-05-2025
- Entertainment
- Yahoo
This Milton restaurant served their fan-favorite dish to Kid Rock, Randy Travis and more
Milton Southern cooking and seafood staple The Cutting Board served up a slice of home at country music star Jamey Johnson's star-studded Tennessee wedding May 20, with the help of some Pensacola area vendors. Owner Nan Foster was selected to plan and cater the wedding at Graystone Quarry in Franklin, Tennessee, for longtime friend and 'In Color' singer Johnson and his bride, Brittney Eakins. Foster and her husband, hometown cook Steve House-Gregory, even recreated a hit from their restaurant's menu called Seafood Sensation for a crowd of 350 packed with the big names of country music. Some of the guests included Kid Rock ('All Summer Long'), Randy Travis ('Forever and Ever, Amen'), Zac Brown ('Chicken Fried'), Lee Brice ('Hard to Love'), Gary Allan ('Watching Airplanes"), Ella Langley ('You look Like You Love Me,'), Riley Green ('There Was This Girl') and many more. Get to know The Cutting Board here: The Cutting Board reopens in new location, serving up seafood and Southern specialties There was one guest on the list who left a particularly big impression. 'Randy Travis is the greatest human,' Foster said. 'I mean, he is an incredible human who is gracious in spirit and just is always a pleasure to speak with.' Since the wedding was centered around Southern elegance, The Cutting Board's cuisine fit perfectly in the picture. They brought in highlight dishes from the Panhandle, delighting guests with regional favorites such as mini muffulettas, cups of Louisiana gumbo, and, of course, fresh, local seafood. Seafood Sensation, known at The Cutting Board as Andy's Sensation, was one of the first dishes she ever fed Johnson when they met many years ago. 'We knew going in that we would include that because that's one of his (Johnson's) favorite dishes,' Foster said. 'These guys want good, enjoyable food. It doesn't have to be fancy, it doesn't have to be over the top, it just has to be good.' For dessert, Foster had Johnson's beloved guitar replicated into cake form, with Mississippi-based vendor Cakes By Iris capturing every detail, even the guitar's scribbled signatures. Foster also looked locally for vendors to assist, with The Thirsty Ranch mobile beverage cart serving up his and her style cocktails of hand grenades and blueberry moonshine margaritas, and professional photos shot by Pensacola area photographer, Addie J Photography, that were featured in People Magazine. 'It's just a fantastic opportunity for local vendors to have the opportunity to go to something of this caliber. It gives us a great opportunity to showcase our town, our community, and the kind of people that we have,' Foster said. Foster said one of the highlights of the experience was sharing a piece of the Panhandle with the celebrity guests, some of whom even messaged her after the wedding, trying to get hold of her recipes. 'Absolutely not,' Foster teased about sharing them. She said the event was special not only for her business but also to draw attention to the Panhandle and show what it has to offer despite its small size. 'You never know when you meet someone if you're going to have an opportunity to bring a slice of your world into someone else's world,' Foster said. 'And for us, that's been the most unique experience is being afforded the opportunity to showcase our small-town Panhandle community into such a large world dynamic.' If you want to try the Seafood Sensation for yourself, you can order it from 10:30 a.m. to 2:30 p.m. Tuesday through Friday at The Cutting Board, 8855 State Road 87 S. in Milton. Foster can be reached at 850-516-0975 for questions or catering inquiries. Stay updated on the latest restaurant news by subscribing to our free Pensacola Eats newsletter, delivered to your inbox every Wednesday. Sign up for the newsletter at This article originally appeared on Pensacola News Journal: Jamey Johnson wedding planned and catered by Milton's The Cutting Board
Web Release
10-04-2025
- Entertainment
- Web Release
Hop Into Easter Luxury at Luciano's, Al Habtoor Grand Resort
By Editor_wr On Apr 10, 2025 Easter isn't just about indulgence – it's about fun and togetherness! Step into a world of culinary delight and festive charm at Luciano's, nestled within the lush surroundings of Al Habtoor Grand Resort, Autograph Collection, JBR. Enjoy a lavish Easter brunch from 12.30 PM to 4.00 PM, featuring a buffet and live cooking stations offering traditional Easter favourites like Lamb carving station, alongside international delights such as Seafood and Oyster Live Station. The vibrant ambiance, paired with live entertainment, promises a delightful atmosphere for all ages. The fun doesn't stop at the table! Egg hunting, face painting, exciting games, and more await the little ones, creating a joyful and lively experience for the entire family. Surrounded by the serene beauty of Luciano's Garden, this Easter promises cherished moments with loved ones in an atmosphere filled with warmth, laughter, and holiday spirit. Gather your loved ones for a day of unforgettable memories in the heart of luxury and nature. Date: 20th April, Sunday 12.30 PM to 4.00 PM Price: Starting at AED 500 Location: Luciano's, Al Habtoor Grand Resort, Autograph Collection, JBR For more information & bookings, please call +971 4 3995000, WhatsApp +971507806342 or email [email protected] Al Habtoor Grand ResortHop Into Easter Luxury at Luciano's Comments are closed.
