This Seared Tuna with Salty Nut Crust and Fig Chutney recipe is a delightful blend of textures and flavours, combining the fresh, meaty taste of tuna with the crunch of a salty nut crust and the sweetness of a homemade fig chutney. The dish is simple but elegant, perfect for a dinner party or a special occasion when you want to impress with minimal effort. The sweet and savoury contrast creates a sophisticated balance, while the quick searing of the tuna keeps it tender and juicy. This recipe is proof that sometimes the best dishes are the ones that celebrate simplicity.
(more…)Category: Grilled
This meal brings together Spiced Duck Breast, Orange and Fennel Salad alongside Gratin Dauphinois, offering a delicious mix of flavors. You’ll enjoy the spice of the duck, the zing of citrus, and the creamy goodness of the gratin, making each bite truly unforgettable.
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“Indulge in the vibrant flavors of summer with a Chorizo, Potato, and Anchovy Skillet. The rich, smoky notes of chorizo dance with perfectly cooked potatoes and the umami kick of anchovies. Paired with a refreshing Summer Fruit and Ricotta Salad—featuring red grapes, lychees, cherry tomatoes, and creamy ricotta—it’s a delightful contrast of textures and tastes. Elevate the experience by adding a succulent sirloin steak cooked to a perfect medium-rare. Summer dining at its finest.” – ChatGPT (being overdramatic)
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This recipe comprises two components: grilled crocodile and a vegetable dish inspired by the classic aloo matar. The crocodile is marinated in yogurt and spices, then grilled. The vegetable dish features potatoes, peas, and spinach cooked with aromatic spices, tomatoes, and yogurt. Both elements are combined to create a flavorful and unique dish.
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I recently got my hands on wild boar and seeing that cider and sage are commonly used with pork, I decided to improvise and use an apple and beer with a browned sage sauce instead to contribute to the rustic flavours and image of the wild boar.
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I recently got my hands on some well-priced pork tenderloin and decided to go with some Caribbean cuisine. One thing about Caribbean cooking I love, is the abundant flavours and spiciness associated with the dishes. Apparently this dish was created by runaway slaves as a means of preserving meats without proper refrigeration.
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Looking for something different to do with my monster T-bone steaks, I came across this recipe for a Californian-style, coffee-based rub for beef.
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