Lemon and Dill Dressing

Beside the wonderful aroma, this dressing goes well with any salad and also combines perfectly with poached trout or salmon.

Ingredients:

• 200 gr. of Greek yogurt
• 1 tablespoon of lemon zest, finely chopped
• 2 tablespoons of fresh dill, roughly chopped
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• 1 tablespoon of Dijon mustard
• salt and freshly ground pepper

Preparation:

• Place all the ingredients into a large mixing bowl and with the help of a whisk combine all the ingredients until smooth.
• Season to taste and chill for a while for better flavour.

Note: Alternatively, you can blend all the ingredients in a food processor, or replace Greek yogurt with crème fraîche or sour cream.

Chicken Liver Pâté

Ingredients (serves 4):

• 450gr. chicken livers
• 50gr. butter, plus 50 gr. clarified butter
• 1 teaspoon brandy
• 2 eggs, hard-boiled
• 1 onion, roughly chopped

Preparation:

• Clean the livers thoroughly 
• Fry in a large frying pan over a medium-high heat with the butter and brandy.
• In a blender or food processor, purée the livers, eggs, onion and any cooking juices in the pan.
• Transfer the mixture to a large ramekin. Cover with clarified butter.
• Chill overnight.
• Serve at room temperature.

Calamari

Squid are a really popular seafood in the Mediterranean area and in Japan. One of the most common use of squid is to serve them crispy golden fried and ring-shaped.

Ingredients (serves 4):

• 100 gr. plain flour
• 1 teaspoon of salt
• 2 eggs, beaten
• 175 ml. of soda or sparkling water
• 600 ml. of vegetable oil for deep-frying
• 450 gr. of ready cleaned and gutted squid, cut into rings
• 1 lemon, cut into 4 wedges.

Preparation:

• Sift the flour and salt together into a bowl
• Add the eggs and the soda, and whisk together until smooth.
• Fill a deep frying pan with the vegetable oil.
• Once the oil is hot, dip the squid ring into the batter, a few at a time
• Carefully drop into the hot oil and fry until crispy and golden.
• Drain the excessive oil on kitchen paper, and serve immediately with the wedges of lemon.

Prawn Cocktail

Prawn cocktail is basically a seafood dish consisting of shelled prawns, mayonnaise and tomato dressing. Generally served in a glass, back in the 70's it was the most popular appetizer in the UK.

Ingredients (serves 4):

• 4 teaspoons of mayonnaise
• 4 teaspoons of single cream
• 2 teaspoons of tomato ketchup
• 2 teaspoons of lemon juice
• a dash of Worcestershire Sauce
• 250 gr. of peeled and deveined cooked prawns
• a few shredded lettuce leaves as garnish
• salt and freshly ground pepper

Preparation:

• Put the mayonnaise, cream, ketchup, lemon juice and Worcestershire sauce and mix together, seasoning if necessary
• Add the prawns and stir well until the prawns are coated
• To serve, put the shredded lettuce in the bottom of the glasses, and top with the prawn mixture
• Garnish each prawn cocktail with lemon slices, and serve cold.

Beef Carpaccio

According to history, this dish of raw beef fillet was invented back in 1950 at Harry's Bar by Giuseppe Cipriani, when a customer informed the bar's owner that she was reccomended a diet of raw meat by her doctor. The name Carpaccio derives from the homonymous Venetian painter, probably due to the colour of the meat in combination with the dressing.

Ingredients (serves 6):

• 350 gr. of filet mignon or similar tender cut
• 3 tablespoons of freshly squeezed lemon juice
• 1 tablespoon of red wine vinegar
• 75 ml. of extra virgin olive oil
• 2 tablespoons of capers, rinsed and gently squeezed dry
• 200 gr. of rocket leaves
• 75 gr. of Parmesan cheese, grated or shaved

Preparation:

• Wrap the fillet in cling film to form a tight cylinder
• Freeze for about 1 or 2 hours until firm
• Cut the beef across the grain into 5 mm. slices
• Put the slices between two sheets of cling film, and pound with a mallet until paper thin
• Roll the beef up in cling film once again and chill for 1 hour
• To make the vinaigrette, whiz the lemon juice, vinegar oil and some salt in a blender until smooth
• Pour into a small bowl, and stir in the capers
• Arrange the beef slices in a single layer on one large serving plate.
• Toss the rocket with half the dressing
• Pile the rocket on top of the beef
• Top with Parmesan, and serve accompained by the remaining dressing

Tomato Bruschetta

This classic Italian starter was once considered food for peasants. Well, it could be true but a simple recipe of toasted bread, garlic, basil and olive oil can be a real delicacy fit for a king.

Ingredients (serves 4):

• Ciabatta bread, sliced in 8
• 1 garlic clove, halved
• Extra virgin olive oil for drizzling
• 4 medium sized vine tomatoes
• 8 basil leaves
• Salt and freshly ground black pepper

Preparation:

• Toast the bread lightly
• Rub with garlic, cut side down, while still hot
• Cut the tomatoes in chunky pieces
• Bring the cut tomatoes into a bowl and season with salt, pepper and extra virgin olive oil
• Evenly distribute the seasoned tomato on top of the toasted bread and garnish with the basil leaves.

Black Olive Tapenade

A simple dip of black olives, ideal as a snack with toasted bread or pitta.

Ingredients:

• 300 gr. of Kalamata black olives or similar quality, pitted
• 1 clove of garlic
• 1 teaspoon of capers, gently rinsed and squeezed
• 1 tablespoon of fresh flat leaf parsley
• 100 ml. of extra virgin olive oil
• Salt and pepper for seasoning

Preparation:

• In a mortar, or in a blender, combine the olives, capers, parsley and garlic and start to crush the ingredients
• Slowly add the oil and work with the pestle or blitz to incorporate the oil without splitting.
• Add salt and pepper to taste, and make sure to keep some bits of olives and capers for a coarse texture.
• Serve the mixture immediately with your favourite bread, or otherwise store in the fridge in a airtight container. Normally you can keep it  up to 10 days without compromising the taste and quality.