Asian Octopus Foam Starter

1606 Asian Octopus Soup  -1710
I was served this amazing soup in a Spanish tapas bar and loved the lemon grass flavour together with the octopus. The recipe below is a recreation of that dish.
Unfortunatly, when recreating this, I did not have my ISI Whipper nearby but if you have one, then just strain the soup, pour it into the canister, charge with 1 cream charger and discharge into the soup bowl. Add the octopus and chopped chili. Creating a foam of the soup gives another, very interesting, texture to this soup.

Serves 2 as a main course

½ medium sized potato
300 ml water
2 kaffir lime leaves, shredded
½ stalk of lemon grass, chopped
½ small chili, chopped, seeds removed
Salt and pepper
3 tbsp lime juice
100 ml whipping cream/double cream.
Red and/or green chili, finely chopped for decoration
200 g octopus, finely sliced or in bite size pieces

1. Boil the potato with the kaffir lime, chili and the lemon grass in the water.
2. Puree using an immersion blender.
3. Add the salt and pepper, lime juice and cream.
4. Heat and then whisk to create a bit of a foam.
5. Heat the octopus in the soup or in a separate pan (depending if it is pre-cooked or raw).
6. Place in serving bowls and decorate with the chopped chili.

Asian Lamb with Lime Quinoa and Salad

151223 Asian Lamb-0916

Great lamb dish, full of flavour. Low fodmap recipe.

Serves 6

900g Lamb leg steaks, trimmed

4 tbsp tamari soya sauce
1 tbsp rice vinegar
½ tsp sesame oil
1 tbsp grated ginger
2 tbsp sunflower oil

Sesame seeds for adding towards end of frying.

Quinoa dressing:
1 tbsp grated ginger
½ tsp sesame oil
50 ml Tamari soy sauce
½ tbsp brown sugar
Zest from 1 lime (take care only using the green part of the peel)
1 tbsp limejuice
1 tbsp rice vinegar
2 tbsp chopped coriander leaves

400 ml Quinoa
1 orange, cut in segments, then smaller pieces
1 red chili, chopped (seeds removed)
100g water chestnuts, sliced
100 g baby leaf spinach


1 cucumber, cut in thin slices lengthwise (a mandolin will give the best result)
3 carrots, cut in thin slices lengthwise
A small piece of white cabbage, cut in thin slices
3-4 tbsp lemon juice
Chili flakes
Salt, pepper


  1. Combine the marinade and pour over the lamb. Refrigerate for 1-2 hours.
  2. Prepare the quinoa dressing and set aside.
  3. Prepare the salad. Season and add the lemon juice. Set aside a minimum of 20 minutes.
  4. Rinse the quinoa and boil according to the instructions on the package.
  5. Prepare the orange by cutting off the peel (all the white membrane too), then, using a sharp knife, cut each segment just inside the thin white membrane, thus fully removing the membrane. Cut the remaining flesh into smaller pieces.
  6. Heat oil in a sauté pan. Fry the lamb steaks a few minutes on each side (depending on thickness of the cut). Remove from pan, roll in sesame seeds and then fry on a lower heat another minute. Leave the meat to rest 4-5 minutes.
  7. Drain the cooked quinoa, stir in the spinach, water chestnuts, the orange and chopped chili. Pour the dressing on top.

Coconut Baked Salmon with Wok Vegetables and Red Sauce

151216 Coconut Baked Salmon w Wok Vegetables and Red Sauce-9550

A wonderful, asian inspired salmon recipe. To cut the vegetables into strands, please use a Spiral Slicer (Spiralizer).

Serves 6

6 salmon fillets, boneless, about 140 g each

Salmon marinade:
1 green chili, finely chopped
3 tbsp Greek yoghurt
2 tbsp chopped coriander leaves
2 tbsp shredded coconut
1 pinch of ground paprika
1 tsp honey
Juice from 1 lemon
1 garlic clove
Salt, pepper

1 cucumber

Wok vegetables:
1 parsnip, cut into strands
2 carrots cut into strands
1 zucchini (courgette), cut into strands
I red onion, thinly sliced
Oil for frying
Salt and pepper

Red Sauce:
1 tbsp oil
2 tbsp grated fresh ginger
1 garlic clove, crushed
2 oranges, juice
200 ml fish stock
1 tbsp tomato puree
1 tbsp honey
1 tsp corn flour
1 tbsp white wine vinegar
A pinch of ground chili

Coriander leaves to decorate

  1. Oven at 180C
  2. Place all the ingredients for the salmon marinade in a blender and mix until a smooth paste. Place the salmon in individually tin foil parcels, spoon over the marinade. Close the parcels and place in the oven for about 20-25 minutes.
  3. Cut the cucumber into 3-4 pieces (the fewer the better). Remove the seeds with the tool used to remove an apple’s core. With a sharp knife, start carving a long, thin, spiral. Arrange the spiral cucumber on the serving plate. The longer spiral the more beautiful. Set aside.
  4. Prepare the wok vegetables. Heat the oil in a wok pan (or large frying pan). Add all the wok vegetables and fry a few minutes over high heat, constantly (gently) stirring. Season.
  5. In a small saucepan, heat some oil and sauté the ginger. Add the remaining ingredients for the red sauce except the corn flour. Let simmer a few minutes. Dissolve the cornstarch in a little water and add to the sauce while stirring. Bring to a boil and keep stirring while simmering for a few minutes. Remove from heat.
  6. Place on plates, leave salmon in parcel or take out, as you desire. Add the wok vegetables, cucumber spirals and red sauce. Sprinkle some coriander on top.

151216 Coconut Baked Salmon in Foil-9564

Asian Monkfish with Bomba Rice and Asparagus

This light dish can be prepared in advance and is an absolute favourite of mine. On the day of the dinner, all you need to do is to put it in the oven when the guests arrives. It goes well with the richer Cheese Ball starter and the Cool Creamy Strawberry dessert.

0306 asian monkfish _DSC0856

Serves 4
600 g skinned and boned monkfish fillets, cut into pieces of equal size.

1 cm grated root ginger
½ large green chilli, deseeded and finely chopped
1 garlic clove, finely chopped
Grated rind from ½ lime
Juice from 1 lime
3 tablespoons light soy sauce
1 stalk lemongrass, chopped

Bomba Rice (a Spanish rice that will absorb much more liquid than other rice. Becomes very tasty and moist)
Vegetable broth, 3 times the amount of the rice

1. Mix the marinade ingredients together for in a bowl. Can be done the day before.
2. Pour over fish. Marinate for 30 minutes.
3. Oven 200 C until done, about 25 minutes
4. Cook the Bomba rice in 3 times the amount of vegetable broth
5. Cook the asparagus in salted, boiling water for 3 minutes, dip in ice water to retain the green colour