FUSÃO

Ixta Belfrage · FUSÃO

Ixta Belfrage's recipe for chicken drumsticks in a rich coconut sauce is packed with flavour and intrigue - the perfect recipe for hosting.

Ixta Belfrage · FUSÃO

Ixta Belgfrage's recipe for homemade sweet potato gnocchi is easier than you think and also happens to be gluten free. Serve with a roasted aubergine ragout.

Ixta Belfrage · FUSÃO

Ixta Belfrage's Brazilian recipe for prawns with plantain in a rich prawn oil is the perfect impressive starter for hosting.

Ixta Belfrage · FUSÃO

This impressive starter comes together in less than 10 minutes. I love the sweet, buttery flavour of raw scallops, but you can pan-fry them if you prefer. To do this, dry the scallops well and season generously with salt. Heat butter and olive oil in a non-stick frying pan on a high heat and cook the scallops for 3 minutes on the first side, pressing down to form a golden brown crust, then for 1 minute on the other side. The vinagrete pairs beautifully with all kinds of seafood – spoon it over oysters or serve it alongside grilled prawns or fish. And feel free to experiment with other sweet citrus in the vinagrete – tangerine, clementine, orange, blood orange, for example. Just make sure whatever you’re using is sweet and ripe. When a dish contains so few ingredients it’s incredibly important that those ingredients are of good quality, so avoid bland, underripe citrus.