Filleting Wrasse – Knowing this could save you a lot of money

Wrasse and Bream

Look at the two fish above.  Fairly similar size and weight, both caught within the last 24 hours, so about as fresh as you can get. But the price difference between the two is huge – the bream at the bottom cost £6.51 ($10.22), while the wrasse was £1.34 ($2.10)!  And bream isn’t really an expensive fish – if we were comparing Monkfish, it would be around 10 times more expensive per kg than the wrasse. Continue reading

Using Dried Chillies

Dried Guindilla and Nora Chillies

A friend who makes chilli sauces once gave me a jar full of various exotic dried chillies, then gave me a concerned look and said “You do know how to use dried chillies, don’t you?”. I snorted and rolled my eyes a few times to imply that, yes, of course I did, how could anyone not know, but then sheepishly admitted, “No”.

And to be fair, most people would probably look at a dried chilli and make very little connection between this and a finished meal, but using dried chillies in cooking gives you a great resouce that unlike fresh chillies is always available.  Some chillies such as Chipotle (dried and smoked jalapeno chillies) can just be thrown in the pot whole with other ingredients and removed at the end, but traditional Spanish chillies such as the Guindilla and Nora from Brindisa Spanish Foods in the photo above require some simple preparation before use, as follows: Continue reading

Quick and Convenient Fresh Pesto Cubes

guindilla chilli pesto
There’s not better topping for pasta than fresh pesto, it’s a whole lot better than the stuff you get in jars that the Italians call ‘dead pesto’. Unfortunately, it can be a hassle to make and tends to only last for a few days in the fridge, and you hardly want to eat it for several days in a row… A great tip is to make a quantity of fresh pesto (or any intense pasta sauce) and put it into an ice cube tray.  When it’s frozen, pop the cubes out and keep them in a plastic bag. When you need one, take it out of the freezer and throw it in the still warm cooked pasta. Stir round the pan a little to help it melt, and voila, fresh pesto in no time at all! The flavour is retained by freezing, and you can toss in as many portions as you require. Continue reading