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Film Released: 1993

Genre:  Action, Adventure,  Sci-Fi,  Thriller

Film Directed by:   Steven Spielberg

Cast/Actors include:  Sam Neill,  Laura Dern,  Jeff Goldblum,  Richard Attenborough


The story is set on an island off the coast of Costa Rica, where a company called InGen owned by billionaire John Hammond, played by Richard Attenborough, has figured out how to breed all manner of dinosaurs using DNA from fossilised mosquitoes.  He has leased the island to create a dinosaur theme park which he names Jurassic Park, where the dinosaurs can roam free as nature intended with the hope of turning it into a tourist attraction.


To placate his lawyer, he invites some experts  namely palaeontologists Alan Grant, played by Sam Neill and Ellie Satler played by Laura Dern  and mathematician Ian Malcolm, played by Jeff Goldblum to get endorsements for the theme park, along with his grandchildren to participate in the first test run of the proposed tour.


Whilst initially overwhelmed at the feat of recreating the now extinct dinosaurs, the endorsees quickly realise the folly of such a venture, only to be proved right when the test tour goes horribly wrong due to  one of the technical programmers who wants to get rich quick by stealing and selling dinosaur embryos to a rival company. He sabotages the programs which shut down the park's security features allowing the various animals, including  T-rexes and velociraptors,  to escape their enclosures, with dire consequences for some . . . including himself.


The food aspect (apart from those humans who get eaten) occurs near the beginning of the film when the endorsees first arrive. Whilst being shown how the park feeds the velociraptors  on live cows, John Hammond mentions that the chef  "....has prepared a delightful menu for us of  Chilli and Sea Bass".  Here's our version of this flavoursome recipe.


Chilli and Sea Bass   HT  MC  25mins

Serves 4    Hot  Fish  Herbs  Vegetables   Main Course  Gluten Wheat Free  Eggless

2 tbsp Vegetable Oil
5cm/2-inch Fresh Root Ginger, finely shredded

1 Red Chili, deseeded and finely sliced
2 Shallots, finely chopped
2 Garlic Cloves, crushed
1 tbsp of Tomato Paste

1 tbsp Water

4 large Tomatoes, diced

4 Sea Bass Fillets

Salt and Pepper
50g/2oz Butter
1 tbsp freshly chopped Coriander
Salt and pepper


1. Heat 1 tablespoon of the oil in a small saucepan, add the ginger, chilli, shallots and garlic and sauté for 2-3 minutes, stirring from time to time.


2. Add the tomato paste and water and cook gently for 2 minutes, stirring.


3. Add the diced tomato, salt and pepper and leave to cook gently whilst you cook the fish.

4. Heat the remaining oil in a large frying pan. Season the fish with salt and pepper then add to the frying pan, skin side down,  and fry over a high heat for 3-4 minutes or until the skin is browned and crispy.


5. Reduce the heat to medium then turn the fish over using a fish slice and continue to cook for about 5 minutes or until the fish is cooked through.

6. Add the butter and coriander to the tomato mixture, stirring well.


Serve the fish topped with the sauce.


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