Seared salmon, avocado and pickled chilli and red onion wraps

  I don’t want to blow my own trumpet, but this is literally the perfect thing to eat for dinner in summer. It doesn’t get any better. It doesn’t. 
For 2 people you’ll need:

  1. 2 x 120g Salmon fillets
  2. 1 red onion
  3. 1 green or red chilli
  4. Juice and zest of a lime
  5. Juice and zest of an orange 
  6. Pinch paprika
  7. Pinch chilli powder
  8. 2 ripe avocados
  9. Coriander
  10. 4 wraps 

Take your salmon fillets out of the fridge and onto a plate. It’s really important you cook your fish from room temperature so it’s not cold in the middle! Finely grate the zest of the lime and the Orange onto the fish, sprinkle with chilli powder, paprika and salt. Give it a little drizzle of oil and rub all that marinade in. Cover and put to one side, not in the bloody fridge! 

Finely slice your red onion and chilli thinner the better. I cut my chilli at a jaunty angle, just because I’m a bit of a cheffy wanker. Squeeze over the juice of your orange and lime, and also really finely slice the stalk of your coriander. It’s a part of the plant that is often discarded, but arguably is fresher and juicier than the leaf. Give it a good pinch of salt and cover it and do put it in the fridge! The cold and crunch of this pickle will be a nice contrast to the smoky, hot salmon. 

After around half an hour, your ready to go. Put a frying pan on a medium heat with a drizzle of olive oil. Not too high or your marinade will likely burn before your skin is beautiful and crisp. Cook the salmon for 3 minutes on the skin side and 30 seconds to a minute on the other, depending on how you like your salmon. I like mine verging on sushimi! Like any piece of fish or meat, take your salmon out of the pan and onto a plate to rest. Just for a few minutes so it’s nice and juicy. 

Now it’s an assembly job. I like mayo as a base with a sprinkle of chilli powder. Slice, flake or tear up your salmon and get it on. Lump up your avo. Pickled veg. Big handful of torn coriander. 

Roll it up and get it in your gob. Jobs a good’un. 

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Spaghetti with crispy breadcrumbs, chilli, garlic and anchovy

  This pasta dish is ridiculously easy, cheap and comforting. Crispy breadcrumbs or ‘pangrattato’ are a classic Italian peasant trick of adding flavour and texture to a dish with a few leftovers. Stale bread makes the best breadcrumbs! 
I’m starting work at a bakery in London Fields (trendy as fuck, I know) and I got my loaf from there. It was a fennel seed and raisin sourdough and it was fucking delicious. 

As there are few ingredients in this dish, the quality of your bread, anchovies, olive oil and pasta make all the difference in the final outcome. 

Just need to comb my ‘tache and I’ll be ready for work. 

For two greedy bastards you’ll need:

  1. 200g spaghetti 
  2. 100g breadcrumbs. Don’t use cheap shitty sliced white for fucks sake. 
  3. 1 large clove of garlic
  4. 1 tsp chilli flakes
  5. 3 large anchovy fillets
  6. 5-6 tbsp extra virgin olive oil 
  7. Zest of 1 lemon
  8. Big handful of parsley
  9. Parmesan

Start by getting your pasta on to boil. This is a proper Italian dish, so don’t cook it for more than 9 minutes. It should be Al dente. 

Thinly slice your garlic and get it into a frying pan with 2 tbsp olive oil, the chilli flakes and anchovy fillets. Have it on quite low so you melt then anchovies a touch and the garlic slizzles gently to a golden brown. 

I’n a separate pan put your remaining olive oil and heat it fairly gently before adding the breadcrumbs. Fry for 3-4 minutes until golden brown. Take your time here. Go slowly and you’ll have a nice even colour. A bit like falling asleep in the sun all day. If you don’t turn over you’ll have a crispy front and a back whiter than snow. 

Toss everything together, adding a generous handful of parsley, Parmesan and grate the lemon zest. 

Bloody easy and bloody tasty.