Swordfish
Ingredients:
A great restaurant dish that can be easily translated into a dish to be prepared in the home
(Serves 4 pax)
1 x jar chermoula
½ red onion diced
½ cucumber diced
1 tomato deseeded and diced
¼ bunch mint
¼ bunch coriander
¼ bunch basil
1 x Lemon juice and zest
2 table spoons capers
1 tin chick peas
4 x 120g portion swordfish
100g natural yoghurt
½ table spoon Cumin powder

Method:
Combine red onion, cucumber, tomato, chick peas, basil, mint, coriander, capers, lemon zest, 1 table spoon chermoula (can’t find chermoula anywhere no worries check our marinade section for the recipe) , toss well and divide up into 4 portions and place into ring cutters on the 4 plates

Mix cumin and yoghurt together and smear some to the side of the ringed salad.

Brush swordfish lightly with chermoula and gently season with salt and pepper cook on the char part of the barbecue which should be preheated to high and turned down to medium heat once swordfish is on turn once the fish cooks 1/3 of the way up (the flesh will change to white rising up like a temperature gauge), once turned cook till the white meets remove and rest for 2-3 min, season with lemon juice and place gently atop the chickpea salad.

Total spend $28  per person $7

Chermoula

Ingredients:
½ red onion
2 long red chillies
1 bunch Italian parsley
1 bunch coriander
½ bunch mint
2 cloves garlic
1 table spoon smoked paprika
1 table spoon cumin powder
200ml olive oil

Method:
Combine all ingredients in blender and blitz into a puree

Herbs Special

Cooking with herbs really comes down to personal preference and tastes. Here are a few that we the 2 chefs boys love to include in cooking every day, and encourage you to get at least 1 in your fridge per week trying to cook dishes around it so as to create a familiarity and also just too sexy up those old favourites.

Basil: the Italian stallion, this herb is a very versatile herb it can be ripped into salads, tossed through pastas or whizzed up into a pesto, a very family friendly herb where the taste is generally accepted even by the fussiest of eaters

Coriander:often referred to as the Chinese parsley, because like the Italians with parsley it is used quite extensively throughout Asian cuisine, quite pungent in aroma yet subtle on the tongue a must for the refrigerator in summer

Sorrel: a jmac favourite, the best way to explain sorrel is that it’s a lemon in a leaf, and great to toss through salads over summer for that extra zing and wow factor on your guests and families face

Mint: not just for making desserts look pretty, this amazing little leaf packs a huge aromatic punch that will have you coming back for more easily added to steamed beans with a touch of fetta or smashed with ice for some refreshing mojitos

Thyme: a lukey favourite, so hardy and flavoursome, great for the roast vegetables, stuffings, flavouring stocks and the list goes on definitely in the top 3 must have in your fridge at all times

Rosemary:  another really good roasting herb and with its sturdy stem great for skewering meats and seafood alike

Sage: a very subtle herb that gets you wondering what that taste on the tip of your tongue is, place under the skin of chickens before roasting, great in stuffing’s, goes lovely in homemade tomato soup

Chives: the onion that won’t make you cry, as stated it is of the onion family but not as strong great in omelettes, potato salad, and anything else you would like to substitute onions for to create a milder flavour