Whole Sole with Green Curry

The inspiration for this dish came from a recipe where fried calamari is served with red curry. I decided to try fish with green curry sauce. Instead of cooking a fish curry, where the fish is cooked in the curry, I pan fried the whole fish and topped it with green curry sauce instead. The fish is firmer and has more texture. For the curry, I used a mix of Thai and Indian spices, which include fennel, coriander, cumin, black and green cardamon, star anise, cloves, galangal, lemon grass, garlic, green chilli, onion, fresh celery leaves, basil and of course, yoghurt.

Chicken breast with Sage Butter and

This is a lovely dish, quick and simple. The chicken breast is stuffed with sage and mustard butter, then wrapped in hickory smoked bacon, and seared slowly in a cast iron skillet. Sage goes really well with chicken. Deglaze the juices and herb butter that oozes out, and add it to the chicken when serving.

You may take this recipe a level up by replacing the bacon with Italian proscuitto or Spanish jamon iberico.

For the vegetable accompaniment, I spiced it up with ajwain seeds, tumeric and rock salt to give it a distinctive flavour, but not over powering.