Kingfish with Labneh, ginger, pistachios and chilli
Ingredients:
50 grams ginger
Sea salt
Fresh lemon juice
½ red chilli
½ bunch fresh basil
100 grams roasted pistachios
200 grams Labneh
Urfa bibir or Aleppo pepper
Sumac
2 vine tomatoes
4 radishes
1 Spanish onion
Olive oil
8-10 pieces confit garlic
250 grams sashimi grade king fish fillet
Method:
Makes 4 portions
1. Grate the ginger and mix with ½ a teaspoon of salt, and to that 100ml fresh lemon juice. Leave to intensify (can be stored in the fridge for up to 2 weeks)
2. Dice all the remaining vegetables
3. Slice chilli thinly
4. Slice the king fish as thin as possible and place on a large round plate
5. Scoop labneh on top randomly
6. Drizzle Sumac and sprinkle on Aleppo pepper to taste and pistachios
7. Place all diced vegetables on top of king fish
8. Tear basil into small pieces and leave some leave whole - sprinkle on top
9. Spoon the ginger/lemon mix on top
10. Finish with a sprinkling of confit garlic
11. Drizzle virgin olive oil lightly on top
12. Enjoy on its own or with warmed Frena bread
Marinated Olives
Ingredients:
500 gm mixed olives (drain and reserve oil)
250 ml extra virgin olive oil
8 tablespoon of red wine vinegar
8 garlic cloves peeled and thinly sliced
Rind of 4 lemons, julienne
½ bunch thyme roughly picked
½ bunch rosemary leaves picked
3 teaspoons fennel seeds lightly dry toasted
15 bay leaves
Method:
1. Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat until just warm, over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds
2. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours (this mixture keeps for up to two weeks)
3. Shake the jar a few times before serving along with your favourite beverage
