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Vale Life bids a warm welcome to Cooking with
Kami. Kami Soroush, owner of The New Red Lion in
Pendoylan will, over future issues, be introducing us
to some exciting and delicious easy to cook recipes.
COOKING WITH KAMI
With Vale Life's new Cooking with Kami series, you don't have to be a professional to cook fantastic recipes.
Whatever your level of competency,
hopefully these pages will inspire
you to learn new skills and try new
recipes which you'll then be able to put on your own dining table and amaze your family and friends.
For those of you not familiar with this
culinary genius, Kami was the first
chef to cook live on British television
back in the 1980's. Kami has been a chef for over twenty five years and his previous restaurant was the highest ranked Michelin Guide entry in Wales at the time.
Kami and his lovely wife Azi run The
New Red Lion, Pendoylan, which is in a
delightful setting to match the excellent
cuisine. The couple bought the original
pub as they wanted to create a
destination restaurant in the Vale
countryside. With friendly staff that
provide a relaxed and efficient service,
their aim of creating a friendly place
to eat and socialise has certainly been
achieved. The emphasis for Kami is
on creating simple dishes with, often,
a Persian twist using the freshest
ingredients and beautifully presented.
Over the course of the year, Kami will conjure up dishes of meat, fish and vegetables, that are packed with flavour suitable for lunch, dinner and supper. They will be easy to follow, as Kami will guide you through what ingredients you'll need to buy, give clear instructions on how to cook the dish and even how to present it. All that's left is for you and your family or dining guests to enjoy it.
This is all about having a go and, with that in mind, we'd love you to send in photographs of you preparing Kami's recipes and we'll put the best on our website. Who knows? At the end of the year, there might even be a prize for the best.
Roasted Cajun Sea Bass with Mango
and Avocado Salsa
Ingredients
4 wild sea bass fillets, pin boned
and scaled (ask your fishmonger).
1 large mango
2 medium avocados
1 small chilli
Half a small red onion
Fresh coriander
Juice of 1 fresh lime
Olive oil
Salt and pepper
Method
■ Heat your oven to 250/gas mark 8
■ Peal avocado and mango and dice to 1 inch cubes
■ Slice the red onion very thinly
■ Chop pinch of coriander
■ De-seed the chilli and chop veryfinely
■ Put all of this into a bowl and drizzle with quality extra virgin olive oil and juice of one lime
■ Season with salt and pepper, put aside. Keep at room temperature
■ Rub some olive oil onto the seam bass and season generously with
Cajun spice
■ Put the fish folded onto a small size and oiled roasting dish (Pyrex
Dish will do just as well) and put into the oven for 4-6 minutes.
■ Put salsa in a mould onto the plate and serve the fish next to it.
(If you don’t have a mould, use a small cup to put the salsa in, press
down, turn upside down onto the plate and lift the cup).
To accompany this dish, why not serve
with Kami's recipe for
healthy chips
Method
¦ Kind Edward potatoes peeled and cut to size
¦ Wrap in dry cloth and dry thoroughly
¦ Cover with a small amount of olive oil and place in a hot oven, 220/gas mark 7
¦ Put dried potatoes into a bowl, drizzle with extra virgin olive oil
¦ Place in hot tray for 10 minutes
¦ Make sure that all of the potatoes are evenly covered with the olive oil and cook for a further 12-15 minutes.
The New Red Lion Gastro Pub
Pendoylan
Vale of Glamorgan CF71 7UJ
01446 760332
www.newredlion.com |
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