Tuna Cannelloni

Was looking for a recipe that used tinned tuna as its primary ingredient as it’s something I only really use just in my Tuna melt. When I saw this one it just jumped off the page to me, it really is just bursting with flavours. I have split the recipe into the 3 easy stages required to complete it to make it easy to follow. The bigger the cannelloni you can find the easier the preparation.

Serve with a fresh salad and my Garlic Mozzarella Bread

Fish in TinFoil

Similar to the Red Snapper that I did on the BBQ, another great way to cook fish is to steam it in tin foil. I do it very differently when I use an oven in that I let the fish sit in some stock/white wine so that it will poach as well as steam when cooking.

Prawn & Avocado Cocktail

This starter is an old favorite of mine. The Simplicity of it is such that it takes no time at all to get together. You can of course buy your sauce already made to make it even easier but in all fairness making the sauce yourself is also super easy and you really do taste the difference in my opinion.

Sauce recipe can be found here:

Seafood Quiche

To Quiche or not to Quiche that is the question. I got to say that Quiches have become a real addiction of mine recently so much so that I even created a Quiche label here at Food Devil.

Next up for myself was to try a Seafood Quiche. The below recipe can handle prawns, lobster or crab meat. Myself I used crab meat this time and it really worked a treat.

Fish au Gratin

I really love this recipe, so many things going all which all result in some amazing flavours.

You will start off my poaching your fish in milk. Once the fish is cooked you will drain the liquid and make a roux of butter & flour and slowly mix back in your warm milk mixture. This will thicken everything up into a sauce and by adding back the cooked fish, cream, wine, gruyere cheese & mustard you will give that sauce a real kick of flavour. Finish off under a hot grill with breadcrumbs & gruyere on top.

Pure Genius!

Baked Tilapia

This recipe is incredibly simple. I was originally looking for a white fish recipe for on the BBQ but the weather did not oblige so I baked in the oven instead

Melted butter with lemon is brushed over your fish and finely chopped herbs are added…I used coriander from the garden. The cooked in a pre-heated 180C oven for aprox 10 minutes. Tonight I served with my cous cous salad but it will go with almost anything.

Parmesan Encrusted Fish

I have not done this recipe in ages and I just remembered it as I wanted to have a salad tonight but wanted some fish to go with it. It is like a common theme here at Food Devil but this is remarkably easy. Your fish is first coated in white flour and then egg white 7 finally grated parmesan cheese. Then it is shallow fried in hot oil for about 2/3 minutes each side. This recipe also works great with chicken breast/slices courgette/eggplant

Italian Breadcrumbs

Every now and again you stumble onto a recipe that you know will be with you for a very long time…..an absolute piece of pure genius that every time you eat it, you enjoy every single bite and cannot wait to make it again

Well this recipe for Italian Breadcrumbs is one such recipe…..

Smoked Salmon & Prawn Pies

I came up with this recipe after a couple of times making my Salmon in Cream & White Wine. I have said already many times that the Pies that are on Food Devil are very tasty. Especially the Lamb Potato & Caramelized Onion Pies with chilli, coriander & ginger if you have not tried these you really have too.

But onto this post. I wanted to make a Fish pie and I also wanted to make it in Cream & White wine so I came up with the below recipe. In the pie you have poached Tiger Prawns and when the pie in placed into the oven the cream/wine & leek sauce is poured over smoked salmon so that will also poach during the cooking process. By using frozen pastry it all makes it super easy and quick and the end results are super tasty.

Poached Salmon in Cream & White Wine

This Pasta is a very welcome addition to my weekly menu as yet again it all can be gotton together in about 15 minutes. As the pasta takes about 10 minutes I generally start to cook the pasta after I have sautéed the onions and just before I add the brown sugar.

A good tip at the end it to add your cream to your cooked pasta first and add your onions & Salmon pieces when you serve the dish.

Grilled Squid with a Tomato & Onion salsa

This salad is beautifully fresh and with the kick of chili & lemon it is a perfect start to any meal or even to have for a light lunch. Squid is remarkably good value if you are willing to clean it yourself. Cleaning is not for the squeamish so ask your fish monger to clean it for you if you do not want to do the dirty work.

Squid takes only 1 minute per side on a hot griddle pan so make your Tomato & Onion Salsa first.  

Prawn and Chilli Linguine

This recipe is super quick, tasty and delicious. 

Butterflied king prawns are quickly cooked in a hot pan with garlic & red chilli before being tossed in cooked linguine & rocket (rucula).

Cucumber & Chilli Dressing

This dressing is pure genius & incredibly simple to get together. All the tastes & flavours compliment each other perfectly. You have the sharpness of the vinegar with the sweetness of the sugar in the dressing liquid which has a hint of ginger & garlic thru it. The dressing is then poured over grated cucumber, chopped spring onion & chilli. So you have the refreshing taste of the cucumber with the spiciness of the chilli….its really a delicious combination.

The dressing keeps in your fridge for a week so can be used again & again until it is finished 

Lime & Coriander Salmon Filo Parcels

The below recipe is a super healthy alternative when you are looking for that something different with a piece of Salmon. What I love about it is that the Salmon is wrapped in a light filo pastry & will cook in the lime & herb marinate in such a way that everything fuses together for a delicious crispy salmon parcel of goodness. Personally I like to spice mine up with some devil eye chillis but if you do not like things spicy you can skip this step.

All is cooked in a hot oven & can be served with your choice of sides.

Insalata di Frutti di Mare: Seafood Salad

A Salad from the Sea: I really do love this salad when I am looking for that something extra from my dinner salad. The principle for me here is to use up to 3 different types of seafood and add this to light & fresh salad ingredients.

Seafood wise fresh is always best of course but you can of course use tinned fish such as tuna & crab as it is considerably cheaper than the fresher alternatives. Other options are of course prawns & smoked salmon.

I like to combine all the ingredients together with a light lemon based vinaigrette which keeps the salad light, crisp & fresh.

Spicy Steamed White Fish

The below recipe is super easy & very healthy as steaming food is perhaps the most healthiest way to cook, as the food will retain the majority of its nutrients. 

This fish below will go beautifully with my Egg Fried Rice recipe.

Red Snapper on the BBQ

Cooking fish on the BBQ is so easy as you essientially will steam your fish in tin foil and all you need to prepare is the fish and the marinate. When cooking place the fish a hot BBQ, the coals should be burned through and the heat should be consistent throughout the process.

Check out this whole Red Snapper recipe for a Summer dinner on a BBQ. As with most of Food Devil dishes it is actually not that hard at all..

Day 24: Calamari with Aioli Vs Bitterballen/Kroketten

Day 24: World Cup Final

Spain 1 The Netherlands 0  

Spain are World Champions

3rd Place playoff
Germany 3 Uruguay 2

For the final meal of the World Cup Kitchen I have decided to also have a food match between something from the 2 cuisines. Like the football match itself Spain would always be the favourites and like the match itself Spain did indeed win 1-0.

For the Dutch I tried my best to replicate the Dutch favourite: Bitterballen & Kroketten. Personally I am not a huge fan of either and cooking it has not overly changed my opinion but try them yourselves if you like, perhaps they might be for you?

On the Spanish side I went for Calamari. Given what our tentacled friend in Germany, Paul the Octopus said I felt drawn to Calamari with some lemon wedges. Calamari are of course squid but I am sure you will forgive me on this one. The secret to tasty calamari is to soak them overnight in milk and they turn out absolutely perfect.

Day 19: A Marinated Salmon Salad from Japan

Day 19
Paraguay 0 Japan 0 (Paraguay 5-3 on pens)
Spain 1 Portugal 0

For the World Cup Kitchen today it was an easy choice. I decided to go for this delicious Japanese Salmon salad. I had played with the idea of sushi but I will hold that one off for another day. The salad today can be eaten for a lunch or a light dinner. When buying your salmon for the best results try to buy a high quality piece of Salmon.

The centrepiece of this salad is the marinated salmon pieces which are marinated in a delicious Lime/Sugar/Soy/Sesame Oil marinade and is served with bean sprouts, grated cucumber & red chilli.

It is deliciously light and can be assembled quite quickly. When marinating the salmon try to leave it for at least 2-3 hours for best results.

Day 17: Fish & Chips

Day 17
Germany 4 England 1
Argentina 3 Mexico 1

So England are out, but not without giving us one of their true classic dishes. Fish and Chips are enjoyed the length and breath of the country but as always whenever I take over a traditional dish I have a habit of tweaking it with other cuisines and using ingredients that you would not use traditionally.

Here I use a Beer batter that uses a Belgian dark beer (Trap Trip Dubbel). Also when making the batter I separate the egg and whisk up the egg white and fold this in just before you use the batter. This process makes the batter light and fluffy. 

Also when I am making my chips I do them the Belgian way, very simply half way thru the cooking process you want to remove the chips from the oil and dry them completely. You then place them back in to cook, the end result gives you the perfectly cooked chip that is crispy on the outside and perfectly cooked in the inside.