For the Base
3 minced cloves of Garlic
1 large ripe Tomato
Sliced Yellow, Green and Red Peppers White Wine Chopped Chorizo
For the Fish
4/6 grouper or croaker cuts Shrimp Crumb and Shrimp in Shell Clams
Coriander to garnish
Cut your fish into chunks and marinate an hour before cooking or the night before in garlic, salt, white wine and olive oil.
Place your cataplana on the heat and add olive oil chopped garlic, coriander and onion and allow to soften while stirring. If you don’t have a cataplana you can use a wok with a lid.
Add roughly chopped tomatoes and continue stirring, once softened add finely diced chorizo and white wine. Close the lid while these soften.
Add slice peppers and more wine, close the lid while the peppers soften.
Once the peppers are soft place the chunks of the marinated white fish in a layer on top. When the fish is half cooked add a layer of shellfish. And of course another splash of wine!
When shell fish is just starting to open place a layer of shrimp.
Once the fish is cooked top with coriander and let it cook though.
Bring to the table in the dish with the lid on and serve to your guests with bread.
Fig, Almond and Chocolate Tea Cake
Makes 1 x loaf Ingredients
170g golden caster sugar
80g wholemeal flour
100g plain flour, sifted
50g ground almonds
4 tbsp cocoa powder
2 tsp baking powder
70ml cold camomile tea
4 tbsp 70% chopped chocolate or chocolate drops
5 dried figs, pre-soaked in brandy, then finely chopped
For the topping
120g sifted icing sugar
2 tbsp cold camomile tea
Zest of 2 lemons
4 fresh figs, sliced into thirds
Edible flowers (eg pansies or borage), to decorate
Preheat the oven to 180°C/fan 160°C/gas 4. Line a 900g loaf pan with parchment.
Add the eggs into the bowl of a mixer, begin to whisk, adding the sugar slowly until pale and mixture holds its shape. Fold in the plain and wholemeal flour, ground almonds, cocoa powder and baking powder to form a thick batter.
Stir in the chocolate and the chopped figs together with the camomile tea. Transfer to the lined loaf tin and bake for about 40 minutes or until a skewer is inserted and it comes out clear. Transfer to a cooling rack.
For the topping, mix the icing sugar, lemon zest and camomile tea to form a thick smooth paste. When the cake is cold, place it on a cooling rack with parchment under (to catch the drips) and spoon the icing over the top, leave to set slightly. Transfer to a serving platter and arrange the fig wedges and edible flowers on top.