Marinated shark steaks

My dad loves fish and always goes to the market in Bury St Edmunds every Wednesday and Saturday to see what they have in. He brought some shark steaks last night so we tried them on the BBQ with this great marinade, you can also use this marinade for any fish or meat. The shark was lovely, a little like tuna but meatier. 

Ingredients:

• 2 Shark steaks
• 1/3 cup soy sauce
• 1 teaspoon grated lemon peel
• 1/4 cup of fresh lemon juice
• 1-2 cloves of minces garlic
• 2 teaspoons of Dijon mustard
• 1/2 cup of olive oil

Serves 2

Recipe:

1. Mix all of the marinade ingredients in a bowl, pour over the marinade and leave for 1-2 hours. You can leave it longer or over night if you had the time.
2. Cook on the BBQ or grill until the shark is cooked, this should take 10-15 minutes on the BBQ.

Serve with a fresh salad and enjoy!

Chorizo and broad bean bruschetta

I love broad beans and as they are in season right now I made this great bruschetta for dinner, its a really quick simple supper and its healthy too. Great also as a starter as a dinner party or a light lunch on a sunny day.

Ingredients:

• 150g broad beans
• 125g chorizo, chopped
• 1 medium onion, chopped
• 1 large clove of garlic, finely chopped
• Ciabatta loaf
• Salt and pepper to season
• Parmesan to finish

Serves 2

Recipes:

1. Double pod the broad beans and set aside, for more information on how to do this see my last blog post.
2. In a frying pan cook the chorizo (you won't need to add any oil to the pan) and cook on a medium heat until it is crisp. Remove the chorizo and leave the oil in the pan.
3. Then add a little more olive oil to the chorizo oil and cook the onion for 10 minutes untill soft, then add the garlic for another 5 minutes. 
4. Add the broad beans and chorizo to the pan and warm through. Season with salt and pepper to taste.
5. Slice the ciabatta and toast.
6. On a plate add the toasted bread and pile with the broad bean mix, drizzle over olive oil and finish with a sprinkle of  parmesan.

Enjoy!

How to double pod broad beans

I love broad beans but some people don't, I think that is because most people don't double pod them! If you don't they just look grey and their grey skins are not very inviting. So give double podding a try, you can then use them in soups, pasta dishes and much more. My next blog post will be a  and broad bean bruschetta which is a great and healthy meal.

• First remove the beans from their pods.
• Put boiling water into a pan and boil the broad beans for 5 minutes, then drain.
• Place the beans into a bowl of cold water.
• Then you can just pop the beans out of their skins, out will come 2 halves of bright green broad beans.