Quick and Easy Egg Rolls

Heat a medium non-stick frying pan over hogh heat.

For each roll whisk together one egg with sea salt and cracked pepper.

Pour egg mixture into pan and swirl to coat the entire surface. of the pan.

Cook for a minute or until it is just set
.
Remove from the pan and fill with the filling of your choice, such as smoked salmon, sour cream and watercress, or roasted tomatoes, baby spinach leaves, and crispy bacon. Roll up to keep warm and serve.

Fishies

I do love fish. But in all honesty I think so many people are put off by the tinned crap you get on the shelves. That fishy smelling stuff that is enough to frighten the cat off.

In all truth the first thing you need to know about fish and eating fish is that smell that puts you of aint right. To put it in a way that will sound strange, "If it smells fishy, it aint good."

Good quality fish should smell mildly of the sea, that fresh salty smell you get at a god beach. If buying whole fish the eyes should not be cloudy and the gills a nice healthy red colour. If in doubt ask your fishmonger, a reputable one.

My favourite fish is Tuna. Good quality fresh tuna sliced thinly and served with Japanese soy sauce is heaven. Tuna is one of the few fish that can be eaten raw without being pre frozen. Any other fish you are serving for sahimi should be frozen first and defrosted slowly in the fridge.

For the less adventurous, and there are many people who don't like raw fish squid is a popular favourite as well. And here is my recipe. (quick note, this recipe calls for deep frying. While many will scoff and call this unhealthy that is a falicy. As long as the oil is hot enough it will not permeate the food it will quickly seal it. Deep fried shouldn't be eaten every day, but in all honesty no one type of food should)

Squid with Crispy Herbs and Leek

Ingredients
Vegetable oil, for deep frying
1 leek, cut into long thin strips
1/4 cup mint leaves
1/4 cup basil leaves
1/2 cup rice flour
2 teaspoons chinese five spice powder
1/2 teaspoon sea salt
8 small cleaned squid hoods, cut into strips
green salad and aioli or something similar to serve

Heat the oil in a deep fryer or a deep sauce pan to a medium-high heat. Approx 180 C.

Fry leek, mint, and basil in batches for between 15-20 seconds, or until crispy. Place on kitchen paper to drain.

Combine flour, five spice, and salt in a large bowl, add squid and toss to coat, but do not over do it, the squid should be evenly coated. Shake off excess flour and deep fry in batches for 1-2 minutes or until cooked through and crispy. Drain on absorbant paper.

Divide salad between between serving plates, top with squid, leek, mint and basil, and serve with aioli or similar dipping sauce.