Wednesday, December 31, 2008

Spicy fish and Mango Salsa

This idea came from Saturday Kitchen (on Fox and Austar) Chef Tony Tobin

Ingredients
1/2 orange, zest and juice only
1/2 lemon, zest and juice only
1 tbsp lime marmalade
½ tsp ground celery seed
½ tsp ground cumin
2 John Dory fillets
1 mango, peeled, stone removed, finely chopped
1 large tomato finely chopped
1 small spanish onion, finely chopped
1 chilli, finely diced
2 limes, juice only
salt and ground black pepper
1 tbsp olive oil

1. Place the orange and lemon zests, lime marmalade, ground celery seed and cumin into a bowl and mix well to combine. Add some of the orange and lemon juices to make a runny marinade.
2. Place the John Dory fillets into a dish and pour over the marinade. Set aside to marinate for 20 minutes.
3. Meanwhile, place the mango, tomato, red onion, chilli and lime juice into a separate bowl and mix to combine. Season, to taste, with salt and freshly ground black pepper and set aside until ready to serve.
4. Heat a frying pan until hot and add the olive oil. Add the marinated John Dory fillets, flesh-side down and cook for 3-4 minutes on each side, or until caramelised and the fish is just cooked through.
5. Heat two pouches of Tilda Coconut, chilli and lemongrass rice
6. To serve, place a spoonful of the mango salsa onto the side of each plate, place rice at the centre and top with a John Dory fillet.

Tamra's Corn Bread

Thank you for this one my princess.

1 cup of cornmeal (polenta)
1 cup of self raising flour
1 teaspoon baking powder
1 egg lightly beaten
1 cup of milk
1/4 cup sugar

Mix well into a cake tin and bake in a hot oven for 20-25 minutes.


To use as a stuffing


Cut into cubes and add
celery
onion
cook until clear mix with bread and moisten with 3 beaten eggs.

Tuesday, December 30, 2008

Ratatouille without rats for Lisa

This is a slight variant on the normal recipe. It is oven baked and maintains the texture and taste of the vegetables far better than the more traditional approach.

1 red onion cut into wedges
2 small eggplants roughly diced
1 Red pepper diced
2 Zucchini roughly chopped
1 Garlic clove crushed

Place in a roasting pan season with salt and pepper and coat with olive oil

Place in a hot oven 220deg C for 20 minutes

Then add 250gms of vine ripened tomatoes

In the oven for another 20 minutes


Serve with Cous Cous, rice or fresh crusty bread.

Would be nice to accompany your favorite meat.


Original idea from Galton Blackiston

Why a new blog.

Many of you have read my old blog . But i have moved on. I will still post there from time to time. Be warned it is very hateful and full of anger against religion.

This blog is different, its focus will be on food and the joy it brings us all. I will post recipes my own and others, talk about restaurants I have been to, books i have read and TV i have seen. I invite comments, ideas and any input.

I thank Jodie for this blog, after twenty years she still wants to call me Sir. What can a man say, but thank you. Oh I think the blog is a great idea by the way, thanks.

I dedicate this blog to Tamra who brings the light to my day and the sunshine to my life, I hope we will be together for ever.