An Island Chef

Sesame-battered Monkfish Bites with Green Chilli Sauce. They say good things come in small packages. Well, these crispy monkfish pieces with a spicy, tangy green sauce pack a BIG flavour punch. Monkfish is perfect for this recipe because of its firm, almost meaty texture and its sweet flavour. It is also a perfect foil for the homemade chilli sauce.

Sesame-battered Monkfish Bites with Green Chilli Sauce These tasty, crisp deep-fried Monkfish pieces are served with a tangy and sweet, fresh chilli sauce, a delicious starter or small plate

First article for Beer Magazine a busman's holiday eating and drinking in Jersey

📚 Have you read the latest issue of BEER Magazine yet?
📖 We’ve got some awesome articles for you in the new edition. Christian Gott An Island Chef explores the Jersey beer and food scene, Joe Phelan looks at the bond between pubs and railways plus Jacopo Mazzeo writes about the campaign to see cask beer get UNESCO listing, and so much more!
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Do you know you can catch me every weekend on BBC local radio in Guernsey and Jersey? Every Saturday morning I chat about food, recipes, and local seasonal dishes with the amazing Jim Delbridge. Lately we've been having a blast guessing songs with food with song-themed titles. Tune in for fun ideas about Lollipops, Strawberries, Mayonnaise, Bacon, SPAGHETTI, and a Taste of Honey. Bonus points if you can name the artists.

My Caprese style Salad with Black Olives and Red Onion. Oh, Chef why do you have to mess around with the classic Insalata Caprese? Let’s just say it is in a chef’s . For just over a hundred years since its first appearance on a hotel menu the Caprese has been found in Italian restaurants around the world. Made with ripe, sweet tomatoes, creamy Mozzarella and pungent basil. It is finished with a pinch of salt and olive oil and that’s it. Simple.

Here is my version with Baby Mozzarella and some local tomatoes. For the recipe just use the link in my bio or head straight to my blog.

Continuing my Chinese Lunar New Year celebrations and I want to share one of my favourite recipes Soy sauce chicken. Although not roast in an oven or over an open flame it is considered to be a type of Siu Mei. It is sold in Cantonese BBQ shops alongside classic Chinese style BBQ meats like Char Sui. While the authentic recipe calls for a whole chicken, I prefer to simplify the cooking process and use chicken thighs. Soy Sauce Chicken can be served as part of a Chinese feast or served simply with rice or noodles.

Cantonese Spring Rolls. It's the Chinese Lunar New Year a time for feasting and celebrations in China and this recipe has a special symbolism. Spring rolls or chūn juǎn take their name from the Spring Festival another name for the Chinese Lunar New Year. Spring Rolls symbolise gold bars and signify wealth and prosperity.

For more information simply head to the bio and follow the highlighted link the then click on recipe button or just go straight to www.anislandchef.com and while you are there why not sign up for my email to get great recipes and ideas delivered straight to your inbox.