Traditional cuisines from Spain to the Middle East have inspired Alex’s modern take on his quick and easy seafood bites and small plates. Recipes include: Turkish tarama dip made with cod’s roe, bread, olive oil, lemon juice and isot chilli, served with warm flat bread; Lebanese mantar dolmasi, haloumi and fresh crab stuffed flat mushrooms with mascarpone; Spanish baccala and caramelised vegetable filo pastry spring rolls with smoked paprika dip; pan-fried smokey paprika chorizo sausage and saffron scallops, baked on the shell garnished with lemon and parsley; Spanish feta, prawn and jamon iberico topped with a garlic, onion and tomato mix, wrapped in paper parcels and oven baked; and finally, a deliciously light crab, parsley, coriander, mint and basil cherry tomato- cucumber salad with an unusual ‘maras biber’, Turkish sweet chilli pepper dressing.
Seafood: from Tapas to Mezze
Traditional cuisines from Spain to the Middle East
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