Halibut with coconut milk
Halibut
Coconut milk
lemon grass
ginger
garlic
chilli
fish sauce
coriander
Sliced mushrooms
Rice
Mix coriander, garlic, ginger, chili in a bowl. Add half can of coconut milk and a dash of fish sauce.
Layout foil and place sliced mushrooms on centre of foil.
Place fish on top of mushrooms.
Pour sauce over and seal.
Cook in a hot oven for 10 minutes and serve on rice.
Yum!
Saturday, November 28, 2009
Thursday, August 13, 2009
Stuffed Aubergines
Stuffed Aubergines
1 x large aubergine
1 x small pack of pork mince
1 x red pepper
1 x handful of mushrooms
1/2 red onion
2 x chilies
4 cloves of garlic
Worcestershire Sauce
Dijon mustard
Red wine
Chop up the pepper, onion, mushrooms reallly small. Slice the aubergine in half lengthways and scoop out the inside. Chop up the flesh of the aubergine.
Take a frying pan and heat some good olive oil. Fry the chopped onions and garlic. Season the pork mince in a bowl with paprika, salt, pepper and chilie powder. Add to the pan and cook til brown.
Add the chopped mushrooms, peppers, aubergine to the pan, pour in a good glug of Worcestershire sauce, a dollop of dijon mustard and a splash of red wine. Cover.
Rub olive oil over the aubergine bases and place in an oven dish.
Make a rue sauce with butter, flour and milk. Add parmesan and cheddar and set aside.
Once cooked through and reduced, take the pan off the heat and stuff the two aubergine sides.
Place in an oven and cook for 25 mins.
Serve smothered in cheesy sauce.
1 x large aubergine
1 x small pack of pork mince
1 x red pepper
1 x handful of mushrooms
1/2 red onion
2 x chilies
4 cloves of garlic
Worcestershire Sauce
Dijon mustard
Red wine
Chop up the pepper, onion, mushrooms reallly small. Slice the aubergine in half lengthways and scoop out the inside. Chop up the flesh of the aubergine.
Take a frying pan and heat some good olive oil. Fry the chopped onions and garlic. Season the pork mince in a bowl with paprika, salt, pepper and chilie powder. Add to the pan and cook til brown.
Add the chopped mushrooms, peppers, aubergine to the pan, pour in a good glug of Worcestershire sauce, a dollop of dijon mustard and a splash of red wine. Cover.
Rub olive oil over the aubergine bases and place in an oven dish.
Make a rue sauce with butter, flour and milk. Add parmesan and cheddar and set aside.
Once cooked through and reduced, take the pan off the heat and stuff the two aubergine sides.
Place in an oven and cook for 25 mins.
Serve smothered in cheesy sauce.
Pork with honey and balsamic glaze
Pork with honey and balsamic glaze
4 x Pork loins
Honey
Balsamic vinegar
Spring onions
2 x cloves garlic
1 x chilie
Slice the fat off the top of the pork loins and set aside. Run the meat and the fat with good olive oil. Season well with salt and pepper. Heat a pan and lay the fat in the pan - this will make the most gorgeous crackling.
Cook until it starts to colour then place the pork alongside. Cook until they start to turn brown.
Remove the crackling, add a good dollop of honey and a splash of balsamic vinegar onto each loin, add the garlic, chilie and spring onions into the pan and cover.
Cook for 10 minutes, then serve with sweet potato mash.
YUM!
4 x Pork loins
Honey
Balsamic vinegar
Spring onions
2 x cloves garlic
1 x chilie
Slice the fat off the top of the pork loins and set aside. Run the meat and the fat with good olive oil. Season well with salt and pepper. Heat a pan and lay the fat in the pan - this will make the most gorgeous crackling.
Cook until it starts to colour then place the pork alongside. Cook until they start to turn brown.
Remove the crackling, add a good dollop of honey and a splash of balsamic vinegar onto each loin, add the garlic, chilie and spring onions into the pan and cover.
Cook for 10 minutes, then serve with sweet potato mash.
YUM!
My favourite recipe for fish - with Sweet Potato and cumin and coriander seed crust
Fish with cumin and coriander seed crust, with sweet potato mash
1 tps cumin
1 tsp coriander seeds
1 tsp salt
1 tsp ground black pepper
Grind up in a pestle and mortar.
Rub on the top of your fillets of fish (salmon or halibut work well).
Sweet potato
Milk
Butter
Salt
Pepper
Cook the potatoes in a pan of water, mash with milk and butter and season with salt and pepper.
Cook the fish for 5-8 minutes in a hot oven.
And serve!
1 tps cumin
1 tsp coriander seeds
1 tsp salt
1 tsp ground black pepper
Grind up in a pestle and mortar.
Rub on the top of your fillets of fish (salmon or halibut work well).
Sweet potato
Milk
Butter
Salt
Pepper
Cook the potatoes in a pan of water, mash with milk and butter and season with salt and pepper.
Cook the fish for 5-8 minutes in a hot oven.
And serve!
Sunday, June 28, 2009
Currently hunting for Salmon recipes....
This sounds good.....
Ingredients
Ingredients
2 x 180g/6oz salmon fillet steaks
2.5ml/½ tsp chilli sauce
juice and zest of 1 lime
2.5ml/½ tsp clear honey
ground black pepper
sprigs of fresh coriander
Method
1. Mix together the chilli sauce, honey and the juice and zest of the lime. Stir in plenty of ground black pepper.
2. Pour over the salmon fillets and leave to marinate for 5-10 minutes.
3. Place under a hot grill and cook for 2-3 minutes each side, depending on the thickness of the pieces of fish. They are ready when the salmon becomes opaque all the way through.
4. Serve sprinkled with the fresh coriander on top
2.5ml/½ tsp chilli sauce
juice and zest of 1 lime
2.5ml/½ tsp clear honey
ground black pepper
sprigs of fresh coriander
Method
1. Mix together the chilli sauce, honey and the juice and zest of the lime. Stir in plenty of ground black pepper.
2. Pour over the salmon fillets and leave to marinate for 5-10 minutes.
3. Place under a hot grill and cook for 2-3 minutes each side, depending on the thickness of the pieces of fish. They are ready when the salmon becomes opaque all the way through.
4. Serve sprinkled with the fresh coriander on top
West Coast Fishing Club, Queen Charlotte Islands
Just return from an amazing trip to the Queen Charlotte Islands - and I have too much fish for my freezer! Soon after we arrived, the realisation came soon that we were "hooked" on fishing and I brought home 3 Coho and 1 Halibut. The ellusive Chinook, the king of the sea didn't make an appearence sadlly, but there is always a next time.....
Monday, June 15, 2009
Slow Roast Pork Chops with Orange
Just found this recipe on one of my favourite food sites www.bbc.co.uk/food
Slow Roast Pork Chops with Orange
2. Score the pork chops lightly on both sides with the tip of a sharp knife, then make small cuts across the fat on the sides to prevent them from curling when cooked.
3. Cut one of the garlic cloves in half and rub the cut side over both sides of each chop (discard the used garlic clove).
4. Brush both sides of each chop with olive oil, then season lightly with salt and freshly ground black pepper. Brown the pork chops lightly under the preheated grill or brown them swiftly on the preheated griddle pan.
5. Make a bed of the thyme sprigs, rosemary sprigs and bay leaves in an ovenproof dish just large enough to hold the pork chops in a single layer. Scatter over the fennel seeds.
6. Lay the pork chops on this aromatic bed, then cover with foil and transfer to the oven. Bake for 40-45 minutes or until the pork is cooked through (the juices will run clear when the meat is pierced in the thickest part with a skewer).
7. Meanwhile, to make the orange gremolata, chop the remaining garlic clove very finely and mix with the parsley and orange zest.
8. For the creamed leeks, cut the leeks into 4-5cm/1½-2in) lengths, then shred into fine rings with a sharp knife.
9. Melt the butter in a wide pan and add the leeks. Stir to mix, then add the orange juice and season to taste with salt and freshly ground black pepper.
10. Cover and cook gently over a low heat for ten minutes or so, stirring occasionally, until the leeks are tender. Uncover, increase the heat and boil off most of the watery juices until all that remains are a few tablespoonfuls of buttery liquid.
11. Sprinkle the flour into the pan and stir to mix evenly. Gradually add the milk, stirring continuously, and then add the orange zest. Bring to the boil and cook for 3-5 minutes until the mixture is very thick and creamy. If absolutely necessary, add a little more milk.
12. Taste and season with salt and freshly ground pepper, if needed. Stir in the lemon juice. (NB: If not using immediately spear a small knob of butter on the tip of a knife and rub over the surface to prevent skin forming.)
13. Reheat gently, stirring frequently to prevent the sauce from catching and burning, before serving.
14. Just before serving, pour away any excess fat off from the chops. To serve, spoon the leeks into the centre of the plate, top with a pork chop and sprinke over the gremolata.
Slow Roast Pork Chops with Orange
- 4 thick-cut pork chops
- 2 cloves garlic, peeled
- 2-3 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 12 sprigs fresh thyme
- 8 sprigs fresh rosemary
- 6 fresh bay leaves
- 1 tbsp fennel seeds
- 2 tbsp flatleaf parsley, roughly chopped
- 1 orange, zest only
- 5 large leeks, trimmed
- 40g/1½ oz butter
- 1 orange, juice and finely grated
- and freshly ground black pepper
- 40g/1½ plain flour
- 300ml/10½fl oz milk
- squeeze lemon juice
2. Score the pork chops lightly on both sides with the tip of a sharp knife, then make small cuts across the fat on the sides to prevent them from curling when cooked.
3. Cut one of the garlic cloves in half and rub the cut side over both sides of each chop (discard the used garlic clove).
4. Brush both sides of each chop with olive oil, then season lightly with salt and freshly ground black pepper. Brown the pork chops lightly under the preheated grill or brown them swiftly on the preheated griddle pan.
5. Make a bed of the thyme sprigs, rosemary sprigs and bay leaves in an ovenproof dish just large enough to hold the pork chops in a single layer. Scatter over the fennel seeds.
6. Lay the pork chops on this aromatic bed, then cover with foil and transfer to the oven. Bake for 40-45 minutes or until the pork is cooked through (the juices will run clear when the meat is pierced in the thickest part with a skewer).
7. Meanwhile, to make the orange gremolata, chop the remaining garlic clove very finely and mix with the parsley and orange zest.
8. For the creamed leeks, cut the leeks into 4-5cm/1½-2in) lengths, then shred into fine rings with a sharp knife.
9. Melt the butter in a wide pan and add the leeks. Stir to mix, then add the orange juice and season to taste with salt and freshly ground black pepper.
10. Cover and cook gently over a low heat for ten minutes or so, stirring occasionally, until the leeks are tender. Uncover, increase the heat and boil off most of the watery juices until all that remains are a few tablespoonfuls of buttery liquid.
11. Sprinkle the flour into the pan and stir to mix evenly. Gradually add the milk, stirring continuously, and then add the orange zest. Bring to the boil and cook for 3-5 minutes until the mixture is very thick and creamy. If absolutely necessary, add a little more milk.
12. Taste and season with salt and freshly ground pepper, if needed. Stir in the lemon juice. (NB: If not using immediately spear a small knob of butter on the tip of a knife and rub over the surface to prevent skin forming.)
13. Reheat gently, stirring frequently to prevent the sauce from catching and burning, before serving.
14. Just before serving, pour away any excess fat off from the chops. To serve, spoon the leeks into the centre of the plate, top with a pork chop and sprinke over the gremolata.
Tonight to Miku Restaurant
Heading to Miku Restaurant tonight with a journalist from Chicago.
Looking forward to superb quality sushi accompanied by delicious and unusual sauces, Wyshugu Beef and the famous Miku Roll... mmmm.....
www.mikurestaurant.com
Looking forward to superb quality sushi accompanied by delicious and unusual sauces, Wyshugu Beef and the famous Miku Roll... mmmm.....
www.mikurestaurant.com
Crispy Tuna in Citrus Sauce
Found this recipe in Metro last week and planning to make it tomorrow night, if I can find some cheap tuna down in Granville Island Market.... I will report back!
Crispy Tuna in Citrus Sauce
Crispy Tuna in Citrus Sauce
- 1 orange, 1 lime
- 1 chunk ginger
- 1 cup orange juice
- 1 cup dry white wine
- 2 tablespoons cornflour
- 1 bunch chopped coriander
- salt
- black pepper
- 2 tablespoon fine breadcrumbs
- tuna steaks
- olive oil
Peel fruit and section. Whisk orange juice, chopped ginger, fruit zest, wine and cornflour until smooth. Bring to boil over medium heat and cook, stirring until sauce thickens. Remove from heat and stir in oranges.
Mix coriander, breadcrumbs salt and pepper in shallow dish. Coat both sides of tuna steaks with mixture, pressing firmly. Sear tuna in a hot pan and drizzle with olive oil before puring sauce over and serving with buttered spinach.
Sunday, June 14, 2009
Thom Yum Stir Fry
This one's not from a cookery book - just an inspired turn in the kitchen and some wonderfully fresh ingredients:
Thom Yum Stir Fry
Marinade
Thom Yum Stir Fry
Marinade
- 2 cloves of garlic
- a chunk of ginger
- 1/2 teaspoon chili powder
- 1 fresh chili (seeds removed)
- 2 spring onions
- lemongrass
- 3 tablespoons Fish Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon honey
- 1 tablespoon cornflour
- Pepper and salt
Stir Fry
- 1/2 cube of vegi stock
- 3 bok choi
- 1 red pepper
- 4 large mushrooms
- 1/2 pack snow peas
- 1 cup frozen peas
- Basil leaves
- 1 large piece firm fish (salmon or halibut)
- 8 large prawns
- 1 can coconut milk
- 1 splash water
First, marinade the fish in the paste for 2 hours in the fridge.
Pour the coconut milk into a wok and add the stock cube and a splash of water. Add the vegetables and simmer on a low heat. Once cooked through, add the firm fish and the marinade. Stir so the fish chunks cook though. Add the prawns, stir and turn heat off. Allow to stand so prawns turn pink.
Serve with sprinkled, torn basil leaves on top.
Thai Green Curry
Cook books are fabulous; I can spend hours flicking through them, not looking for anything in particular but just musing at the phenomenal range of dishes and the culture that each is a tiny representation of.
I recently indulged in a purchase of Jamie Oliver's latest work, "Jamie's Food Revolution". Bound in wonderful red, hard back cover (the way all cookery books should be), the book is a collection of culinary treat, perfect not only for the first time cook, but also the more adventurous, keen to develop kitchen skills and learn how to construct their own flavour combinations.
I love to use cookery books for inspiration; new recipes spring out of the page whereas familiar ones are drawn back into the foreground of the mind. This is exactly what happened when I opened "Jamie's Food Revolution". After turning a few pages, a spotted the Thai Green Curry and after collecting the ingredients in my store cupboard, I decided to put my own twist on it:
Thai Green Curry
Paste
Mix the curry paste ingredients together in a food blender until all are finely chopped. Heat a wok and pour in the sesame oil with the same amount of sunflower oil. Add the paste and cook at a medium heat for 3 minutes.
Slice the leeks and asparagus and add to the pan. Pour in the can of coconut milk. Allow to bubble for 10 minutes until all vegis are cooked through. In the meantime, cook the rice.
Add the prawns and stir through. Reduce heat and serve rice. The prawns should be plump and fleshy but cooked through.
Sprinkle with finely chopped spring onion and red chilie and serve.
I recently indulged in a purchase of Jamie Oliver's latest work, "Jamie's Food Revolution". Bound in wonderful red, hard back cover (the way all cookery books should be), the book is a collection of culinary treat, perfect not only for the first time cook, but also the more adventurous, keen to develop kitchen skills and learn how to construct their own flavour combinations.
I love to use cookery books for inspiration; new recipes spring out of the page whereas familiar ones are drawn back into the foreground of the mind. This is exactly what happened when I opened "Jamie's Food Revolution". After turning a few pages, a spotted the Thai Green Curry and after collecting the ingredients in my store cupboard, I decided to put my own twist on it:
Thai Green Curry
Paste
- Lemongrass
- 4 spring onions
- 2 fresh green chilies (seeds removed)
- 1 fresh yellow chilie (seeds removed)
- 4 cloves of garlic
- 1 chunk of ginger
- 1 bunch of coriander
- 1 teaspoon of coriander seeds (crushed with a pestle and mortar)
- 5 kaffir lime leaves
- 3 tablespoons of Soy Sauce
- 1 tablespoon of Fish Sauce
- 1 bunch of asparagus
- 1 leek
- 1 tablespoon sesame oil
- 1 can of coconut milk
- 12 raw large prawns
- 1 lime
Mix the curry paste ingredients together in a food blender until all are finely chopped. Heat a wok and pour in the sesame oil with the same amount of sunflower oil. Add the paste and cook at a medium heat for 3 minutes.
Slice the leeks and asparagus and add to the pan. Pour in the can of coconut milk. Allow to bubble for 10 minutes until all vegis are cooked through. In the meantime, cook the rice.
Add the prawns and stir through. Reduce heat and serve rice. The prawns should be plump and fleshy but cooked through.
Sprinkle with finely chopped spring onion and red chilie and serve.
Subscribe to:
Posts (Atom)