Caribbean Seared Tuna


4 tuna steaks, about 6 oz each
3 garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin
juice of 2 limes, or juice of 1 orange and 1 lime
black and cayenne pepper to taste
2 Tbsp extra-virgin olive oil, or as needed

Cuban Garlic-citrus Sauce

3-4 Tbsp extra-virgin olive oil
8 garlic cloves, thinly sliced
1 cup tangerine juice
1/4 cup lime juice
1/2 tsp ground cumin
salt and black pepper, to taste


  1. To make the sauce, gently heat the olive oil with the sliced garlic until the garlic turns light golden (about 30 seconds), then add the remaining ingredients and remove from the heat.
  2. Let cool to room temperature, and taste for seasoning. This keeps and stays delicious for about three days in the refrigerator.
  3. Combine the tuna with the garlic, salt, cumin, lime juice, black and cayenne pepper. Set aside for about 30 minutes.
  4. Remove fish from the marinade and pat dry.
  5. Brush the fish generously with olive oil, then cook quickly either in a skillet or over a charcoal fire, about a minute or two on each side only.
  6. Serve with the sauce spooned over it when hot.

Makes 4 servings.

Source: Olives


Spanish Omelette


2-3 tablespoons olive oil
1 large onion, peeled and very thinly sliced
1-2 cloves garlic, crushed
1 zucchini, about 4 oz, trimmed and very thinly sliced
1 red bell pepper, seeded and thinly sliced 6 eggs
2 egg whites
salt and freshly ground black pepper
1 tablespoon freshly chopped mixed herbs (parsley, thyme and oregano)
2 boiled potatoes, about 10 oz, diced
2 oz frozen peas, thawed
2 large tomatoes, peeled, seeded and chopped
2 oz mature cheddar or parmesan cheese, grated (optional)


  1. Heat about 1-1/2 tablespoons of oil in a large heavy-based frying pan, add onion and garlic and fry gently for 3-4 minutes until soft.
  2. Add zucchini and bell pepper and cook for about 5 minutes, stirring from time to time, until tender.
  3. Beat eggs and egg whites with plenty of seasonings and herbs.
  4. Add remaining oil to the frying pan and, when hot, pour in egg mixture. Stir well and sprinkle potato, peas and tomato over omelette. Cook gently for about 5 minutes or until omelette is set and browned underneath.
  5. If liked, sprinkle the top with grated cheese and then place under a moderate broiler (grill) for about 4-5 minutes until golden brown.
  6. Cut into quarters and serve hot or cold.

Makes 4 servings.

Source: 50 Ways with Potatoes

Chicken with Chardonnay and Chanterelles


1/2 oz dried chanterelles
1 tablespoon flour
2 boneless chicken breasts, about 12 oz
2 tablespoons olive oil
3 tablespoons butter
4 shallots, thinly sliced
a good pinch of Spanish sweet smoked paprika
2/3 cup top quality New World chardonnay or good white Burgundy
3 tablespoons heavy cream
2 coils dried pappardelle all’uovo or other wide-ribboned egg pasta, about 3-1/2 oz
freshly grated nutmeg
1 tablespoon finely chopped fresh parsley
sea salt and freshly ground black pepper


  1. Put the chanterelles in a bowl and add just enough tepid water to cover. Let soak for 10 minutes. Drain the chanterelles, reserve the soaking liquid, and strain it through a fine sieve.
  2. Put the flour in a shallow dish and season it with salt and pepper. Dip the chicken breasts in the flour and coat both sides.
  3. Heat a skillet over moderate heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is foaming, add the chicken breasts skin side down. Fry for 2-1/2 to 3 minutes until the skin is brown and crisp.
  4. Turn the chicken breasts over and lightly brown the other side, 2-1/2 to 3 minutes.
  5. Transfer the chicken to an ovenproof dish and cook in a preheated oven at 400ºF for 20 minutes until cooked.
  6. Discard the fat from the skillet and wipe it with paper towels. Heat the remaining oil and 1 tablespoon butter in the skillet, add the shallots, and saute gently for 5 to 6 minutes or until soft.
  7. Stir in the paprika, then increase the heat to high and add the wine.
  8. When the wine has reduced by half, add 1/3 cup of the reserved mushroom water. Reduce the heat and let simmer gently for 10 minutes.
  9. Strain the sauce through a fine sieve into a heatproof bowl.
  10. Return the strained sauce to the pan, add the chanterelles, cover, and let simmer for 10 minutes.
  11. Remove the pan from the heat, stir in the cream, and salt and pepper to taste.
  12. Return the pan to the burner and heat very gently, stirring occasionally, until the sauce thickens.
  13. To cook the pasta, bring a large saucepan of lightly salted water to the boil, add the pasta, and cook until al dente, according to the instructions on the package. Drain well, add 1 tablespoon butter, and season with a little pepper and freshly grated nutmeg.
  14. Cut each chicken breast into 5 or 6 thick diagonal slices. Divide the pasta between 2 warm plates, put the slices of chicken on top, then spoon over the mushroom and cream sauce. Sprinkle with chopped parsley and serve immediately.

Makes 2 servings.

Source: Cooking with Wine

Peruvian-style Squash and Sweet Potato Doughnuts


5 oz sweet potato
3 oz macre squash, cut into large chunks
3 oz loche squash, cut into large chunks
2-1/4 cups all-purpose (plain) flour
1/8 oz fresh yeast
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon anise seeds
1/4 cup cola
2/3 cup anise seed tea
4 cups vegetable oil, for frying

Fig Syrup

1-1/4 cup chancaca sugar
1-1/2 cups light brown sugar
1 tablespoon anise seeds
2 cinnamon sticks
5 cloves
3 dried fig leaves


  1. To make the fig syrup, place all the ingredients except the fig leaves in a pan with 3 cups water and bring to a boil. Cook until half the liquid has evaporated and the mixture is thick and syrupy.
  2. Add the fig leaves and let infuse for a few minutes.
  3. Remove from the heat. Strain into a suitable container, cool, and refrigerate until needed.
  4. To make the dough, bring a pan of water to a boil, add the sweet potato, and cook until tender. Drain. Repeat with the macre and loche squash.
  5. Place the cooked vegetables in a blender and blend until pureed.
  6. Put the pureed vegetables in a large bowl with the flour, fresh yeast, sugar, salt, anise seeds, cola, and anise seed tea. Using your hands, combine the ingredients to form a dough, then knead for around 20 minutes until smooth.
  7. Leave the dough in a warm place to proof for 1-1/2 hours.
  8. Heat the vegetable oil in a large pan or deep-fryer to 350°F/180°C, or until a cube of bread browns in 30 seconds.
  9. Take pieces of the dough and shape into rings or doughnuts, then drop carefully into the hot oil, and cook until crispy and golden. Drain well and drizzle with the fig syrup to finish.

Makes 5 servings.

Source: Peru – The Cookbook

Moroccan Chicken in Pita


100 ml Greek yogurt
2 teaspoons harissa
2 teaspoons each ground cumin and ground coriander
2 cloves garlic, crushed
1 tablespoon olive oil
salt and freshly ground black pepper
4 boneless skinless chicken breasts
pitta bread, shredded lettuce and chopped tomatoes, to serve


  1. In a bowl, mix together the yogurt, harissa, cumin, coriander, garlic, olive oil, salt and pepper. Spread over the chicken breasts and place in a dish. Cover the dish and place in the refrigerator for 2 hours.
  2. Preheat the oven to 200ºC (400ºF).
  3. Place the chicken breasts on a grid in a roasting tin and cook in the oven for 25 minutes until browned and the juices run clear when pierced with a knife.
  4. Place the pitta bread in the oven for the last 5 minutes of cooking, to warm through.
  5. To serve, cut the chicken into thin slices. Cut the pitta bread in half and open to form pockets. Fill the pockets with the sliced chicken, shredded lettuce and chopped tomatoes.

Makes 4 to 6 servings.

Source: North African Cooking