Ixta Belfrage’s Coconut Chicken with Charred Okra
Ixta Belfrage's recipe for chicken drumsticks in a rich coconut sauce is packed with flavour and intrigue - the perfect recipe for hosting.
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Scallop Crudo with Orange & Burnt Chilli Vinagrete
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.
Ixta Belfrage’s Sweet Potato Gnocchi with Spiced Aubergine Ragout
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’s Tropical Prawns with Plantain and Pickled Shallots
Ixta Belfrage · FUSÃO
Ixta Belfrage's Brazilian recipe for prawns with plantain in a rich prawn oil is the perfect impressive starter for hosting.
Tomato, Tahini and Ginger Salad with Crumpet Croutons
Ixta Belfrage · MEZCLA: Recipes to Excite
I should really take the salad out of this title, because, let’s be honest, we’re all here for the crumpet croutons. Once baked, their inherent holes crisp up and allow for an extra crunchy crouton experience which will leave you wondering if you’ll ever do it any other way again. Add these croutons to just about any salad in the book — they’re especially wonderful atop a salad made from leftover curried roast chicken. This salad uses Middle Eastern chillies in the oil, as well as many other ingredients that would never be used in Sichuan cuisine, but nonetheless it is very much inspired by the inimitable cucumber salad at Xi'an Biang Biang Noodles in East London (not the crumpet croutons part, of course).
Ixta Belfrage’s Prawn Lasagne with Habanero Oil
Ixta Belfrage · MEZCLA: Recipes to Excite
As mentioned on Ottolenghi's episode of Off Menu, Ixta Belfrage's Brazilian prawn lasagne is packed with flavour.
Ixta Belfrage’s Brown Butter Sea Bass with Tangerine Dipping Sauce and Lots of Herbs
Ixta Belfrage · MEZCLA: Recipes to Excite
Cooked in a citrus butter and served with a tangerine dipping sauce, this sea bass is the perfect sharing dish for summer gatherings.