South Yorkshire Food

Fish and Seafood

Chicken XimXim

This is fusion cuisine, Brazil meets Africa, with a hint of Thailand thrown in for good measure.XimXim (Pronounced “zhing zhing) is an African dialect word meaning stew. The exotic nutty and creamy flavours  of Chicken XimXim make this a most delicious dish to serve for your friends, or just for yourself as a tasty supper… Read more »

Prawn, Chorizo and Chilli Bruschetta

  These bruschetta are really good. The mixture of the prawn and chorizo, backed up by the sweet warmth of the chilli sauce, gives a taste sensation that just explodes in your mouth. This recipe makes  four bruschetta, just enough for one hungry person. To make more, just increase the quantities.

Haddock Goujons with Garlic Panko Crumb

Oh boy! These haddock goujons are really good! Tender, juicy white fish with crispy, garlicky, cheesey crumb. Serve with oven chips and petite pois, with a  side of tartare sauce. Serves 3-4 people. The excellent fish in this recipe was supplied by our favourite fish merchants, Glenn and Lynn, from  GVS Quality Fishmongers.

Fish Pie

This is  luxuriously smooth and warming pie, full of the tastes of the sea, and ideal for a winter evening supper. Always use the freshest and best quality fish you can buy; we source our fish from our local supplier GVS Quality  Fishmongers whose retail vans can be found in a variety of locations around… Read more »

Tiger Prawn Pasta Sauce

This is a luscious and tasty sauce to pour over your pasta. A side of roasted cherry tomatoes, and a sprinkling of basil and Parmesan cheese rounds off the dish nicely. Serves 2.

Panko Garlic Tiger Prawns with Wasabi and Chive Mayo

Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried and baked  foods.  It has a crispier, more airy texture than most types of bread found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. Serves 2, but for more… Read more »

Quick Tartare Sauce

This is quick and easy and tastes way better than the stuff out of a jar.

Seafood and Chorizo Paella

  This recipe came about as  I had some odds and ends in the freezer that needed using up. One of my new favorites. Serves 2 people ( or 1 greedy one!)


Marinating times for the jerk ingredient of your choice. Use Wet Jerk Seasoning.