Hugh McGivern has been a chef for 30 years working all over the world. From Michelin restaurants in London to the personal chef to Dwayne “The Rock” Johnson and His Majesty King Abdullah II of Jordan where he also cooked for Barack Obama and most of the European Royal Families.
He is passionate about and heavily involved in nutrition and for the last 6 years he has been developing recipes for people with dementia, with the backing of 3 English Universities. His love of food stretches to the 4 corners of this earth and the specialities associated with each of them.
Working with Hugh we have put together a selection of some of his dishes for you to try and enjoy.
As we approach the close of the mussel season here is another quick and easy recipe from Hugh – an Indian twist on Scottish food
Steamed Scottish mussels with ginger, chilli and methi
Ingredients
- 500g/1 lb 2oz fresh mussels (de-bearded and washed)
- 2 tsp garlic, finely chopped
- 1 tbsp fresh root ginger, finely chopped
- 3 or 4 Methi leaves.
- 1 tbsp dry sherry
- 2 fresh red chillies, seeded and chopped
- 3 tbsp spring onions, finely shredded
- 3 tbsp groundnut or peanut oil
- Fresh coriander sprigs, to garnish
Method
- Take a large Saucepan (with a tight fitting lid) and place over a medium heat.
- Add the oil, ginger and chillies and sweat for a minute or so.
- Raise the heat and add the Mussels.
- Stirring well, add the Methi leaves and the sherry and place the lid on.
- Shake the pan for a minute until all the mussels are open fully (discard any that are not) remove the lid add the spring onions and chopped coriander.
- Serve with fresh Paratha.