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NEW: Live Cookalong with Giancarlo and Katie Caldesi

Tuesday 7th April at 7.15pm

Giancarlo and Katie are well known to food lovers in the UK and further afield having appeared frequently on many well regarded culinary TV shows including BBC1’s ‘Saturday Kitchen’ and Channel 4’s ‘Sunday Brunch’, they also appear regularly on a national and local radio and in national and international magazines and newspapers. Giancarlo also owns Caldesi in Marylebone in central London and Caldesi in Campagna in Bray, Berkshire which was named as one of the top restaurants in the UK in 2019.

Tomorrow at 7.15 on our instagram stories, the pair will be demonstrating how to make Roast Salmon with Sesame and Spring Onion Crust.

The ingredients you’ll need are:

Serves 6

1 kilo side of salmon or salmon steaks

2 tablespoon sesame seeds

3 tablespoon extra-virgin olive oil

1 teaspoon Szechuan or black peppercorns, crushed

1 teaspoon sesame oil

8 spring onions

1 hot red chilli, finely sliced

10g ginger, julienne

2 garlic, finely sliced

2 tablespoon tamari or soy sauce



Heat the oven to 200oC/ fan 180oC/400oF/gas mark 6. Cut the green parts off the spring onions and then slice them lengthways into strips, keeping one end intact. Put into a bowl cold water to soak – they will curl. Cut the white parts diagonally and set aside. Toast the sesame seeds in a dry frying pan until golden brown, set aside.

Put the salmon onto a roasting dish. Brush with 1 tablespoon of the oil and scatter over salt and the pepper. Roast for 15 to 20 minutes or until firm to the touch on the thickest part and cooked through. Transfer to a serving plate and keep warm.

Heat the remaining oil and sesame oil over a high heat and fry the chilli, white parts of the spring onion, garlic, ginger for just a few minutes until lightly golden. Stir in the tamari, as soon as it bubbles pour over the salmon and dress with sesame seeds. Drain the green spring onion curls, pull them apart and scatter over the salmon.

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