Look out London , here I come !!!

Black couscous and swordfish

If during the next week, on the London Underground, you  see a strange lady with red cheeks, starring at you … .. do not worry, it’s me !!!!!!!

I am very happy, finally a little vacation in the city, people to watch, lots of shops,  Indian , Thai and Vietnamese food… LONDON I’M COMING !!!!

Now, I won’t be travelling with a suitcase full of pasta, parmesan  and wild boar! My mission  will be to eat lots and lots of exotic  food..yummy! Also , I will have the great  fortune  to be shown around by my friend and talented chef,  Lorna Dunhill .  The British museum and other great institutes of learning will be taking a back seat to Selfridges and Harrods food hall .  I’m very excited !

 During this holiday I will also be celebrating my 39th birthday ( yes , I’m still a baby). Nick and I thought  to go out for a … …  pizza! No I’m joking …  …. I love pizza but I’m also very keen on Thai food. If anyone has a recommendation for a good Thai restaurant, please let me know.  As I’ll be gone for a week , I thought to leave you with this nice recipe for a new finger food. The idea started  from the Hawaiian black salt that I bought before Christmas. I wanted to make something that made you feel the sea. So, I thought……. the   black  of  volcanic sand contrasted against the white of the sea’s surf and the lush green of seaweed ( you see…I really do need a holiday!!!!) . I started by preparing a base of couscous cooked in squid ink. Parsley cream  .Swordfish and a pinch of my precious black salt to finish up.  Easy to make and delicious too!!  

Ok then, I better go and pack my suitcase and  hope I don’t get lost on the underground…….

Ingredients for 4 finger food
1 cup couscous
150 ml homemade fish stock
8 gram squid ink
A handful of parsley leaves
pinch of Salt
Evo oil
A dash of lemon juice
150 grams of swordfish steak
1 clove garlic
A splash of dry white wine
Black salt of Hawaii
Here’s how:
Cook the couscous, using the fish stock and squid ink. Filling up a 3-cm circular mold , make a couscous base  2 cm high, repeat 4 times. In blender combine parsley, lemon, pinch of salt and Evo oil. The parsley cream should be quite thick. In a pan cook garlic in Evo oil , remove it and  add the swordfish steak, after a couple of seconds  add the wine. Cook the steak on both sides for a couple of minutes, being careful not to break it. Using the 3-cm circular mold, cut 4 pieces of fish. On top the couscous base pour a teaspoon of parsley cream, place the fish on top and finish up with a pinch of black salt.