CRISPY SKIN SALMON INGREDIENTS : 4 x 200g fresh King Salmon or Ocean Trout portions (leave the skin on) 2 tablespoons olive oil 1 teaspoon sea salt 285g jar of roasted small whole peppers (drained) a handful of cherry tomatoes Rocket lettuce leaves Lemon juice Extra virgin olive oil Feta cheese METHOD : Put the grill on high.. Using paper towels pat trout dry on both sides. Rub both sides with olive oil and sprinkle skin with sea salt. Cook portions under a high grill, skin side up for 8-10 minutes until the skin is crispy. Check the underside /middle of the fish to see if its cooked - most of the time you will find its cooked through if unsure, turn the fish onto its skin side and cook a further 5 minutes. Set aside. Combine red peppers with lettuce leaves. Drizzle with lemon juice and olive oil. Crumble over feta and serve with the fish. more recipes here.
OMELETTE (Nagy's way) This dish is highly versatile. I often make it without zucchini and change up the bacon with chorizo for extra flavour. This recipe takes 6-8 eggs and serves 4 - increase the number of eggs, use a larger frypan and adjust some of the ingredients, to suit, for more serves. Any additions can be made as per your taste; ie tomatoes, mushroom, broccolini sprinkles, peppers, ricotta cheese etc. top tip: duck eggs make a creamy mix. INGREDIENTS : 6-8 eggs ½ cup milk ½ cup sour cream 1 cup grated cheddar Bacon (or chorizo) – you choose how much 2 large onions, chopped or sliced thinly 2 spring onions - sliced thinly Salt & pepper to taste 1 cup Freshly grated parmesan cheese Zuchinni (optional) –sliced in fairly thick rounds (enough to line the bottom of a large frypan METHOD : In a large, deep frypan fry onion and bacon (or chorizo) until some of it is a little crispy mix lightly with a fork the eggs, milk, sour cr...