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City 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 City 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.
Steamed red mullet and scallops
with saffron, lime,
chilli sauce
with asparagus
Kami says, "A lot of my fellow chefs use saffron as strands or put it in a saucepan and boil it until they get the colour and texture. I think, however, that this is a very expensive and wasteful way of using saffron. The best way to use saffron, as my grandmother used to say, is to put dry saffron strands in a pestle and mortar and grind it to a very fine powder. Put this fine powder in a small jar and add boiling water to it - the amount of water is up to you. The more water, the less flavour and colour, so you have to use more of it. This will keep with a lid on it in the fridge for a long time."
Steamed red mullet
and scallops with
saffron, lime, chilli
sauce with asparagus
Ingredients
2 fillets of red mullet (3 to 4oz each)
2 scallops (cleaned)
3 - 4 asparagus spears
½ chilli de-seeded and chopped finely
½ fresh lime juice
1 tablespoon of Reisling wine
1 tablespoon of saffron liquid
1 teaspoon of demerera sugar
Method
■ Butter the inside of a ring (4cmvdeep and 7-8 cm in diameter).
■ Season the fish with salt and pepper and put one fillet of red
mullet skin side down in a ring.
■ Top with scallops, a strand of fresh dill and tarragon (optional) and top
it with the other red mullet fillet
(skin side up).
■ Put this ring in a steamer for 7 to 9 minutes.
■ Put the rest of the ingredients in a small saucepan and reduce
to a third.
■ Cook asparagus spears by dropping them in boiling water for 1 minute.
■ Place fish with the ring in the middle of the plate.
■ Bring the sauce to boil and take off heat. Add a knob of butter to it
until it melts (this will thicken the sauce). Pour around the fish,
■ Lift the ring and arrange asparagus around it.
■ Enjoy! If you have any problems with the recipe contact me at
www.newredlion.com
The New Red Lion Gastro Pub
Pendoylan
Vale of Glamorgan CF71 7UJ
01446 760332
www.newredlion.com |
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