SouthseaScene

In my kitchen, magic happens. You have seen the photos and some of your have tasted the results. It's not overnight that I become good at cooking. It's the results of years of trying out dishes and being adventurous. If I had not been adventurous, then I won't be as good as I am today. It's as simple as that. The first time I fried a fish, I hacked it to pieces from turning it over and over. My mother taught me to be patient and only turning the fish once and to handle the food ever so gently; but with decisive actions. Cooking for me is about practice and perfecting a dish. It is also about adapting to things such as a busy time table, a friend's gluten intolerance, or what's in season. I love the challenge of cooking a vegetarian meal, as well as a new type of fish, or cut of meat. Sometimes it is about trying out an ingredient. So if you want to be good at anything, try and try again! (the picture above is my tried and tested, and often varied ...

My favourite dish if you can find some juicy lamb rump steak. Ingredients: 2 lamb rump steaks about 150g each 2 tbsp orange juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 tbsp clear honey/maple syrup Marinate for about an hour and then grill for 5-7 minutes on each sides. Best eaten with couscous: 75g couscous 'fluffed' in boiling water for 5 minutes (in a covered dish) 1 medium onion, sliced 1 tbsp vegetable oil for frying 1 medium red pepper, sliced Fry the onion in the oil for about 15 minutes until the onion is caramelised and then add the pepper and cook for 5 minutes. Add the remainder of the marinade juice to the pan, cook for 3 minutes and then add the couscous. This is one of the quickest dishes you can cook and it's the most delicious!