Eggs Benedict with smoked salmon

Egg Florentine 2

One of my favourite all time breakfast is a really good Eggs Benedict. Though widely available in many restaurants and countries not all serve it well. A very good eggs benedict for me constitute runny egg yolk, eggs poached to perfection and a freshly made hollandaise sauce that has a smooth and silky texture with a good balance sweet and salty flavour without the vinegar over powering the overall taste. As an alternative to my ham based eggs benedict I also like to use   smoked salmon and in some cases have both. A lovely breakfast to have on a beautiful Saturday morning.

Salmon Egg Florentine

Eggs Benedict Salmon

KITCHEN KIT: Balloon whisk, sauce pan and a bowl

Ingredients:
1.  2 eggs
2.  Some water for poaching the egg
3.  3 tbsp. of white wine vinegar
4.  4 slices of good quality smoked salmon
5.  2 English muffins, sliced in halves
6.  Some butter to spread over the muffins (optional)
7.  Dill, chopped for garnish (optional)

For the hollandaise sauce:
8.  2 tsp lemon juice
9.  2 tsp white wine vinegar
10. 3 large egg yolks
11. 130g cold unsalted butter, diced
12. Pinch of Salt and pepper (optional)

The Muffin and Salmon:
1.  Preheat grill to highest temperature, place your English muffin on the grill for 1-2 minutes until lightly golden brown and crisp. Plate, butter and add 2 slices of salmon on top of the muffins.
Poaching the eggs:
2.  On a medium sauce pan over a high heat, bring water to the boil and stir in the white wine vinegar.  Lower the heat and simmer gently. Stir the water and vinegar a few times and slowly slide in the eggs one by one. Cook each eggs for about 3-4 mins. Once cooked remove with a slotted spoon and place on top of the English muffins with ham.

Poached Eggs

The Hollandaise Sauce:
4.  On a sauce pan, over very low heat, whisk your lemon juice and white wine vinegar, add the egg yolks whisking constantly until light and frothy. (the pan should never be too hot for you to touch the sides of it)
5.  Gradually add the butter, whisk constantly until butter has melted.
6.  When the butter has completely melted, turn up the heat to medium-low, whisk continuously until the mixture has thickened.  (If it looks like it might be splitting and the mixture starts to steam, turn off the heat and whisk continuously for a few mins. It is important to keep whisking to prevent it from splitting and to thicken the mixture.)
7.  When the mixture has thickened and is smooth, season with a pinch of salt and pepper and pour over the top of the salmon. Garnish with some chopped dill.

Serve immediately.

Extra Tip: Hollandaise Sauce-to make sure that your sauce does not split, don’t stop whisking until the sauce has thickened. Keep the sauce under very, very low heat. If it is not easy to control the heat, put your mixture on a bowl, place the bowl on a simmering sauce pan with water also under low heat.

Eggs Benedict

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Crispy Prawn Balls

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Inspired from my recent trip to Taipei, I thought I’d re-create the sumptuous crispy golden prawn balls I had there during my visit. This dish is ever so simple yet tasty and a perfect appetiser to serve at dinner parties. Below are some pictures taken from Taipei 101 where I had these gorgeous crispy prawn balls.

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KITCHEN KIT:
Deep fat fryer or a large sauce pan, tongs, food processor, net ladle, absorbent kitchen paper.  A plate, a cling film, a pastry brush and four bowls.

Serves: 4

Ingredients:
Marinating:
1. 235g fresh prawns, deveined and chopped
2. 70g fresh pollock filet fish, chopped
3. 2 cloves garlic, crushed and minced
4. 1 tsp. salt
5. 1/4 tsp. ground white pepper
6. 1 tsp. sugar
7. 1/2 tsp. sesame oil
8. 3 tbsp. Shao Xing rice wine
9. 4 tbsp. corn flour
10. 2 tbsp. plain flour

Coating and Frying:
11. 2 tbsp. plain flour
12. 1 egg beaten
13. 8 tbsp. panko bread crumbs
14.800 ml. sunflower oil

To serve:
15. 1 head of baby gem lettuce
16. 50g coriander, chopped
17. 2 spring onions, chopped
18. 4 tbsp. shop- bought- sweet chilli sauce

Process:

Marinating:
1. Tip the prawns, fish, garlic, salt, pepper, sugar, sesame oil, rice wine, cornflour and plain flour into a food processor – and blend until all the ingredients are well combined.Take a spoonful of the combined ingredients into your palm and make 14 golfball size balls.Using a pastry brush, brush the plate and the cling film with oil. Place the prawn balls on an oiled plate and cover with a cling film for at least one hour. It is important to oil the plate and the cling film as this will prevent the prawn balls from sticking into the plate and the cling film.

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Coating and Frying:
2. Place the beaten egg, plain flour, panko breadcrumbs on separate bowls. Dip each prawn balls into flour first, then into the egg and finally into the breadcrumbs coating all sides.Heat the vegetable oil in a dee fat fryer or a wok over a medium heat. Drop each prawn balls into the hot oil and deep fry, turning over when golden on one side.The prawns will cook for approximately 4 minutes. It would be best not to cook the prawn balls in 3 or 4 batches this will keep the oil temperature hot and will ensure that all the prawn balls are cooked evenly.

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3. Lift the prawn balls out with a net ladle when golden brown. Drain on absorbent kitchen paper.
Serve with chopped coriander, spring onions, baby gem lettuce and serve straight away with a shop-bought sweet chilli sauce. Alternatively, you can also serve this with a bowl of rice as part of a main course.

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Enjoy!

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Trout en Papillote

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KITCHEN KIT:
Grease proof paper and a large baking tray.

Ingredients Serves 2:
1. 2 trout, gutted and cleaned
2. 1 medium size fennel, sliced
3. 3 sprigs of spring onions, finely chopped
4. 2 lemons (1 lemon zest and 1 sliced)
5. 3 tbsp. Extra virgin olive oil
6. 1/4 tsp. of salt
7. 1/4 tsp. ground black pepper
8. 1 tbsp. of butter (1/2 tbsp. for each trout)
9. 1 medium size potato approx. 230g, peeled, sliced and parboiled for 10 minutes.

For the salad:
10. A handful of rocket leaves
11. 2 tbsp.lemon juice
12. 1 tsp. Dijon mustard
13. 3 pinches of salt
14. 3 1/2 tbsp. Extra-virgin olive oil
15. A handful of roasted pine nuts

For the Trout en Papillote:
1. Preheat the oven to 180C.
2. In a bowl mix the oil, lemon zest, salt and pepper. Rub this all over the trout and inside the cavity.
3. Next, place each trout on a large sheet of greaseproof paper onto a baking tray.
3. Stuff the fish with the fennel and spring onions. Place the potato slices underneath each trout.

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4. Dot all over with some of the butter.

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5. Now, bring the edges of the greaseproof paper together and fold to form a sealed parcel. Bake in the oven for 10-15 minutes (cooking time would depend on the thickness of the fish). The flesh of the fish should be opaque, if it is translucent you would have to cook it a bit longer, as you are cooking the fish with the skin on just slightly lift the skin to check the flesh of the fish.
6. Once done serve the fish with the juice from the parcel.

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For the salad:
7. Mix the lemon juice, mustard, salt and oil. Pour over the rocket leaves and sprinkle over some roasted pine nuts.

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Serve the trout with the side salad immediately

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Smoked salmon canapés

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I recently had a dinner party at home and served this canapés, it is quite common to have salmon canapés with a blini base. But as I had loads of short crust pastry after making all sorts of tart, I’ve decided to use short crust pastry as a base for this canapés instead. It gave this canapés a nice crunchy biscuit type base, a great alternative to blini.
KITCHEN KIT:
A shallow muffin tin, a 2 inch’ cookie cutter, a pastry brush, dried/pastry beans and a foil.

Ingredients Makes 16:

For the pastry base:
1. 320g ready rolled shop-bought, shortcrust pastry if you are in hurry or just feeling lazy. Otherwise you can also make your own puff pastry by following “Savoury Short Crust Pastry” instructions on the pastry section of this site.
2. 20g unsalted butter, softened (for greasing muffin tin)
3. 1 lightly beaten egg, for glazing the pastry

For the salmon mixture:
4. 150g smoked salmon, slice into small pieces
5. 1 lemon, zest and juice
6. 2 pinches of salt
7. 2 pinches of pepper
8. A pinch of cayenne pepper
9. 8 tbsp. of Crème fraîche
10. A handful of fresh flat leaf parsley or dill

For the pastry base:
1. Pre-heat the oven to 200C. Brush your muffin tin with butter.
2. Roll your pastry on a well-floured work surface, cut into small circles. Place the circle pastry into a well greased muffin tin and poke with a fork all over. Place strips of foil on top and add the dried/pastry beans to prevent the pastry from rising. Place in the oven for 10 minutes.
3. Remove pastry from the oven, take off the foil and dried/pastry beans. Brush the pastry with a beaten egg and return in the oven to cook for another 7 minutes or until crisp and baked. Take off from the oven and allow to cool for 10 minutes.

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For the salmon mixture:
4. In a bowl, mix the lemon zest, lemon juice, crème fraîche, salt, pepper and cayenne pepper. Spoon over into the pastry cases.
5. Add the salmon on top, garnish with some fresh parsley or dill.

Serve immediately.

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Fish Pie

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KITCHEN KIT:
An oven proof dish, a large sauce pan, a large bowl, potato ricer/masher, food processor and a whisk.

Ingredients Serves 4:

For Boiling the Potatoes:
1. 900g King Edwards floury potatoes, peeled and chopped into chunks of equal sizes
2. 2 liter. hot water
3. Pinch of salt

For the Mashed Potatoes:
4. 200 ml full fat milk
5. 150g softened butter
6. ½ tbsp. Whole grain mustard
7. ½ tsp. salt
8. ½ tsp. ground black pepper
9. A handful of fresh flat leaf parsley, finely chopped
10. 2 tbsp. of olive oil

For the Mornay Sauce:
11. 50g butter
12. 50g plain flour
13. 200ml full fat milk
14. 220ml single cream
15. 50g grated gruyere cheese
16. ½ tsp whole grain mustard
17. 1 clove
18. 1 small onion peeled
19. 1 bay leaf
20. Pinch of ground white pepper
21. Pinch of cayenne pepper
22. Pinch of nutmeg

For the Fish and Prawns:
23. 16 pieces of cooked prawns
24. 300g smoked salmon
25. 300g smoked mackerel

For Boiling the Potatoes:
1. On a large sauce pan over a high heat, bring salted water to boil. Once it starts to boil add the potatoes and cook for 15 minutes. Drain the potatoes and place on a large bowl.

For the Mashed Potatoes:
2. Add milk, butter, mustard, salt and pepper into the cooked potatoes and then mashed until smooth.
3. Next, process chopped parsley with the olive oil for 1 minute. (alternatively use a pestle and mortar and pound the chopped parsley with the olive oil) Mix this into the mashed potatoes until completely the parsley’s completely incorporated into the mashed potatoes.

For Mornay Sauce:
4. On a large sauce pan (you can use the same pan you used to boil your potatoes) melt butter over a medium heat, once melted add your flour and stir until you have a smooth paste. Slowly add your milk whisking constantly.
5. Once all ingredients are incorporated stir in your single cream, ¾ of the grated gruyere, mustard, onion, clove and bay leaf. Season with some ground white pepper, cayenne pepper and nutmeg. Simmer over low-medium heat for 4 minutes whisking occasionally to avoid lumps from forming.
6. After simmering, remove the onion, clove and bay leaf. Set the sauce to one side.

For the Fish and Prawns:
7. Pre-heat the oven to 200°C.
8. Spoon over half of the mashed potatoes on an oven proof dish, then lay over the salmon, mackerel, prawns, Mornay sauce and some of the grated cheese.

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9. Then lay another layer of salmon, prawns, mackerel and Mornay sauce, before spreading over the remaining mash potatoes.
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10. Finally sprinkle over the remaining gruyere cheese on top and bake in the oven for 25 minutes until the mashed potatoes turn golden brown on the top.

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Serve immediately.

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Salmon and Cockles Farfalle with Mascarpone and Belarusian Caviar

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KITCHEN KIT:
A pasta pan/ large sauce pan and a frying pan.

Ingredients Serves 2:

For the pasta:
1.  150g Farfalle (preferably fresh)
2.  Pinch of fine salt
3.  1 tbsp. olive oil

For the salmon, cockles’ sauce and caviar:
4.  2 tbsp. olive oil
5.  2 small shallots, finely chopped
6.  1 clove of garlic, crushed or grated
7.  A handful of flat leaf parsley, finely chopped
8.  1 tsp. of butter
9.  100ml of good quality white wine
10. 2 pinches of fine salt
11. 2 pinches of ground black pepper
12. A pinch of chilli flakes
13. 200g Salmon, skin and bone removed, cut into strips
14. 100g cooked cockles

For the garnish:
15. Another handful of flat leaf parsley, finely chopped
16. 20g grated parmesan cheese
17. 1 tsp of mascarpone cheese (for each plate)
18. 1 tsp of caviar (for each plate)

For the pasta:
1.  On a pasta pan over a high heat, boil some water with 1 tbsp of olive oil and a pinch of salt.
2.  Once the water starts to boil cook your fresh pasta for 3-4 minutes or until pasta is cooked al dente. Drain all the water from the pasta. If you are using dried pasta follow the packet cooking instruction as some pasta takes longer cooking time.

For the salmon, cockles’ sauce:
3.  Add olive oil into your frying pan over a medium heat, fry your shallots, garlic, parsley and chili flakes for 1-2 minutes then add your butter in. Allow to melt then add your white wine. Let it simmer for 2-3 minutes.
4.  Season with salt, pepper and add in your cockles and salmon. Cook for 1-2 minutes.
5.  Add your cooked pasta covering it with the sauce all over.

Serve immediately with mascarpone cheese, chopped parsley, caviar and grated parmesan cheese.

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Creamy Salmon Pasta with Belarusian Caviar

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Although this dish couldn’t be more Italian, I must admit that I have never had this in Italy. I first had this dish during a work trip in Minsk, Belarus at the Grand Cafe in Lenin Street. Unfortunately as I couldn’t speak a word of Russian I couldn’t ask them for their recipe. So here is my version of their Belarusian Caviar pasta dish, which does taste similar to the one I’ve had at the Grand Cafe. Although,  I am not a massive fan of caviar like my sister who can eat it anytime of the day, I do like caviar in this dish. If you are not a big fan of caviar as I am, try this dish as it may just change your mind. This dish is so simple to make so I hope it won’t put you off trying to make this dish in your home. Bon Appétit or as they say in Belarus Dobry apietyt!

KITCHEN KIT:
A pasta pan/ large sauce pan and a frying pan.

Ingredients Serves 2:

For the pasta:
1.  150g spaghetti (preferably fresh)
2.  Pinch of fine salt
3.  1 tbsp. olive oil

For the salmon, sauce and caviar:
4.  2 tbsp. olive oil
5.  2 small shallots, finely chopped
6.  1 clove of garlic, crushed or grated
7.  A handful of flat leaf parsley, finely chopped
8.  1 tsp. of butter 
9.  100ml of good quality white wine
10. 2 pinches of fine salt
11. 2 pinches of ground black pepper
12. 200ml Double cream
13. 300g Salmon, skin and bone removed, cut into strips
14. 1 tsp of caviar (for each plate)

For the garnish: 
15. Another handful of flat leaf parsley, finely chopped
16. 20g grated parmesan cheese 
For the pasta:
1. On a pasta pan over a high heat, boil some water with 1 tbsp of olive oil and a pinch of salt.
2. Once the water starts to boil cook your fresh pasta for 3-4 minutes or until pasta is cooked al dente. Drain all the water from the pasta. If you are using dried pasta follow the packet cooking instruction as some pasta takes longer cooking time. 

For the salmon, sauce and caviar:
3. Add olive oil into your frying pan over a medium heat, fry your shallots, garlic and parsley for 1-2 minutes then add your butter in. Allow to melt then add your white wine. Let it simmer for 2-3 minutes.
4. Season with salt, pepper and add in your double cream and salmon. Cook for 1-2 minutes.
5. Add your cooked pasta covering it with the sauce all over.

Serve immediately with chopped parsley, caviar and grated parmesan cheese.

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Pan fried Rainbow trout with Serrano ham and thyme butter sauce (Spanish Inspired)

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KITCHEN KIT:
Kitchen towels/paper, 2 frying pans and a sauce pan.

Ingredients Serves 2:
For the fish:
1.  1 rainbow trout fish approx. 300g, cleaned and gutted
2.  2 slices of Serrano ham
3.  3 tbsp. plain flour
4.  1 tsp salt
5.  1 tsp ground black pepper
6.  1 tbsp.fresh thyme leaves
7.  2 tbsp olive oil
8.  55g butter
9.  ½ lemon juice

For the peas, courgette and chorizo:
10. 100g petite pois/peas
11. 1 small courgette, chopped into small cubes
12. 6 chorizo slices
13. 1 garlic clove, crushed or finely grated
14. 30g butter
15. Pinch of Salt
16. Pinch of Pepper

The Rainbow Trout:
1.  Preheat oven to 100 ºC. Pat the rainbow trout dry with a kitchen towel.
2.  On a large plate mix the flour with salt, pepper and half of the thyme leaves. Coat the inside and outside of the fish with the flour mixture all over, then shake off any excess. Insert the Serrano ham inside the fish.

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3.  On a large frying pan over a medium heat add 2 tbsp. of oil. When the oil is smoking hot, add the fish in the pan, cook for 2 minutes on one side until golden-brown, then turn the fish over and cook for another 2 minutes until golden-brown. Plate and place in the oven to keep it warm.

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4.  Using a kitchen towel/paper wipe the frying pan and return to a medium heat. Melt the butter and when it starts to turn light brown, turn off the heat and add the remaining thyme leaves and lemon juice.

 

For the peas, courgette and chorizo:
5.  On a small sauce pan, boil some salted water and boil your petite pois/peas for 2-3 minutes, then drain.
6.  On a frying pan over a medium heat, add the butter, garlic and courgette, sauté for 3 minutes. Then add the petite pois/peas and chorizo. Cook for another 2 minutes.

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Serve the rainbow trout with the petite pois and courgette immediately.

 

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Cantonese Aromatic Ginger Steamed Sea bass

 

KITCHEN KIT:
Wok, steamer and a small Bowl.

Ingredients Serves 2:

For the Marinade:
1.  1 sea bass, approx. 400g gutted and cleaned
2.  1 tsp. of rock salt
3.  1 ½ tbsp. Shaoxing rice wine or dry sherry
4.  50g ginger, slice into matchsticks 
5.  5 spring onions, slice into 1 inch legths

For the toppings: 
6.  4 tbsp.groundnut oil
7.  ½ tsp sesame oil

For the seasonings: 
8.  3 ½  tbsp. light soy sauce
9.  2 tbsp. hot water
10. Coriander leaves, finely chopped for garnish 

First Stage:
1.  Rinse the sea bass in cold running water, pat dry with kitchen paper and set aside on a plate.
2.  With a sharp knife slash the fish 3 times on both sides. Rub the fish with the salt and Shaoxing rice wine and stuff the ginger and spring onions inside it and on top of it. Set the Fish aside to marinade for 8-10 minutes.


3.  Drain any excess liquid that comes out of the fish.

 

Stage 2:
4.  Lay the fish on a plate or steamer with the ginger and spring onions. Steam on a high heat for 10-12 minutes. Plate the fish once cooked.

Stage 3:
5.  On a wok over very high heat add your ground nut oil and sesame oil. Leave until the oil becomes very hot and then pour this over on top of the cooked fish. Fish should sizzle as you pour this on.

Stage 4:
6.  On a small bowl stir in the soy sauce and hot water. Pour this over the fish. Garnish the fish with some chopped coriander.  


Serve Immediately with jasmine rice.

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Mussels with noodles cooked in coconut milk and lemon grass (Thai Inspired)

I got the inspiration to create this dish from my Mom’s amazing fishball noodle soup. Its so comforting and reminds me of hot evenings spent sampling street food on the streets of Bangkok. I loved the dish so much that my Mom called her Thai friend to teach her how to cook it. Unfortunately as neither my local Sainsbury’s nor Waitrose sells Thai fish balls here in the UK, I have created this dish using mussels instead. I have also adapted the recipe using Thai beer for additional layer of flavour, making this a refreshing dish. I hope you enjoy it too.

KITCHEN KIT:
A large sauce pan with a lid and a medium sauce pan.

Ingredients Serves 4:
The Mussels:
1.  1 kg fresh mussels
2.  2 tbsp. groundnut oil
3.  30g ginger, peeled and sliced into matchsticks
4.  2 cloves of garlic, grated or finely chopped
5.  1 small shallot, finely chopped
6.  1 red birds eye chilli finely chopped (deseed chilli to lessen heat)
7.  2 stalks of lemon grass, finely chopped
8.  150ml Thai Beer
9.  300 ml Coconut milk (tin)

Seasoning:
10. 4 tbsp. fish sauce
11. 2 tsp. palm sugar
12. Pinch of Ground white pepper

Egg Noodles:
13. 250g dried egg noodles (use fresh ones if available)
14. Pinch of salt
15. 2 tsp. groundnut oil
Garnish:
16. Handful of coriander, finely chopped
17. Handful of sweet holy basil, torn
18. 2 spring onions, chopped

For the Egg Noodles:
1.  On a medium size sauce pan, over a medium heat, boil some water with a pinch of salt and some oil.
2.  Once the water starts boiling add your egg noodles. (Follow your egg noodles packet instructions) as some dried egg noodles takes longer cooking time.) Once cooked, drain and set aside.

The Mussels:
3.  Wash and clean your mussels on a cold running water, for mussels that are open or slightly open, tap them lightly and if they do not close discard them.
4.  On a large pan, over high heat add 2 tbsp. of groundnut oil, ginger, garlic, shallots, chilies and lemon grass, sauté for 1 minute or until fragrant.


5.  Add mussels and beer; allow it to simmer for 3 minutes. Stir in the coconut milk, fish sauce, sugar, pinch of pepper and cover with a lid.


6.  Leave to cook for 5 minutes gently shaking the pan a few times. Once the mussels have all opened, remove from heat, stir in some of your garnish herbs and add the egg noodles. Toss the noodles with the mussels.
7.  Garnish with some chopped coriander, sweet holy basil and spring onion.


Serve immediately.

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Lemon Sole Beurre Noisette with sautéed new potatoes with parsley and garlic

lemon sole with beurre noisette

This is such a lovely easy supper to make that I often have this dish for an evening meal on a working week.  Most people are probably too tired to go to a super market after work. But in my case, food shopping and cooking is such a joy that it has become a highlight of my daily routine.  I often drive straight to Waitrose right after work in search for fresh fish, prawns, mussels or clams all at such fantastic heavily reduce rate after 6pm! Since you never know what fish or shell fish would be available, it is like an exciting guessing game for me from my journey from the office to Waitrose. I would consider the different fish/shellfish possibilities that I would get and start thinking on how best to cook each possibilities! The fish monger would often ask me what I plan to do with a hake, with the mussels, with the cockles, with the prawns or the sole that are left in the counter. After careful deliberation and thinking on what to get, I would often share my recipe options to the fish monger who is ever so nice to amuse me and say I think your choice to cook the “sole” tonight is a good option. It is always a fun experience to experiment on new dish and recipes. But I would say that when it comes to lemon sole, the traditional french classic way of cooking it, still is the best and most satisfying way of eating it!  Varieties are good but when you have the best, then all other options simply don’t matter. Lemon Sole cooked in Beurre Noisette is simply the best way to cook and eat a lovely fresh lemon sole that will give you a long lasting taste to savour and remember by.

KITCHEN KIT:
Kitchen towels/paper, 2 frying pans and a sauce pan with a lid.

Ingredients Serves 2:

For the Lemon Sole:
1.  2 lemon sole fillet approx. 150g each, skin removed
2.  2 tbsp. plain flour
3.  ½ tsp salt
4.  ¼ tsp ground black pepper
5.  2 tbsp sunflower oil
6.  55g butter
7.  ½ lemon juice
8.  1 tbsp. flatleaf parsley, chopped
9.  1 tbsp. cappers and or almond slices

For the Sautéed new potatoes with parsley and garlic:
10. 200g new potatoes, slice approx. 5mm thick
11. 2 tbsp sunflower oil
12. 20g butter
13. 1 clove of garlic, chopped
14. Pinch of Rock salt
15. 1 tbsp. flatleaf parsley, chopped
The Lemon Sole:
1.  Preheat oven to 100 ºC. Pat the lemon sole dry with a kitchen towel.
2.  On a large plate mix the flour with salt and pepper. Add fish fillets one at a time and coat with the flour, salt and pepper evenly all over, then shake off any excess.


3.  On a large frying pan over a medium heat add 2 tbsp. of oil. When the oil is smoking hot, add the fish fillets in the pan (flesh side down first). Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook (skin side) for another 1-2 minutes until golden-brown. Plate and place in the oven to keep it warm. (Thin flat fillet of less than 1 inch thick cook between 1-2 minutes, thicker fillet of approx. 1 inch thick cook between 3-4 minutes)

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4.  Using a kitchen towel/paper wipe the frying pan and return to a medium heat. Melt the butter and when it starts to turn light brown, turn off the heat and add the lemon juice.


5.  Pour Beurre Noisette over the cooked lemon sole fish fillets and garnish with chopped parsley and almond slices or cappers.
For the Sautéed new potatoes with parsley and garlic:
6.  On a sauce pan over a medium heat, add water and salt and bring to boil. Add potatoes and blanched for 8-10 minutes. Then drain and set aside.
7.  On a frying pan over medium heat, add oil and when the oil is hot add the sliced and drained potatoes. Sauté for 3-4 min. on each side until golden brown.
8.  Just before they finish cooking, add and melt the butter, sprinkle the chopped parsley and season with pinches of rock salt.

Serve immediately.

 

 

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Pan-fried haddock in bed of Sautéed spinach serve with hollandaise sauce

KITCHEN KIT:
Kitchen towels/paper, 2 frying pans, a sauce pan and a bowl.

Ingredients Serves 2:

For the Haddock:
1.  2 Haddock fillet approx. 150g each
2.  2 tbsp. Plain flour
3.  ½ tsp Salt
4.  ¼ tsp Ground black pepper
5.  2 tbsp Sunflower oil
6.  35g Butter
7.  ½ Lemon juice
8.  1 tbsp. Flat leaf parsley or curly leaf parsley, chopped
9.  5g. Almond slices

 

For the Sautéed spinach and garlic:
10. 200g Spinach, washed and drained
11. 2 tbsp Olive oil
12. 10g Butter
13. 1 Clove of garlic, finely grated or crushed
14. Pinch of salt
15. Pinch of nutmeg
16. 5g Almond slices

For the hollandaise sauce:
17. 2 tsp Lemon juice
18. 2 tsp White wine vinegar
19. 3 Large egg yolks
20. 130g Cold unsalted butter, diced
21. Pinch of Salt and pepper (optional)

 

The Haddock fillet:
1.  Preheat oven to 100 ºC. Pat the haddock fillet dry with a kitchen towel.
2.  On a large plate mix the flour, salt and pepper. Add the fish fillets one at a time and coat with the flour, salt and pepper evenly all over. Shake off any excess.


3.  In a large frying pan over a medium heat add 2 tbsp. of oil. When the oil is smoking hot, put the fish fillets in the pan (flesh side down first). Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook (skin side) for another 1-2 minutes until golden-brown. Plate and put in the oven to keep it warm.

4.  Using a kitchen towel/paper wipe the frying pan and return to a medium heat. Melt the butter and when it starts to turn light brown, turn off the heat and add the lemon juice.
5.  Pour the Beurre Noisette over the cooked lemon sole fish fillets and garnish with chopped parsley and almond slices.

For the Sautéed spinach and garlic:
6.  In a frying pan over medium heat, add oil and when the oil is hot add the spinach. Sauté for 3-4 minutes. Tip the pan over to one side and drain excess liquid.
7.  Just before they finish cooking add the butter and melt it. Sprinkle almond slices season with pinches of salt and nutmeg. Plate.

 

The Hollandaise Sauce:
8.  In a sauce pan, over very low heat, whisk your lemon juice and white wine vinegar, add the egg yolks whisking constantly until light and frothy. The pan should never be too hot that you can’t touch the side of it.
9.  Gradually add the butter, whisk constantly until the butter has melted.
10. When the butter has completely melted, turn up the heat to medium-low, whisk continuously until the mixture has thickened. If it looks like it might be splitting and the mixture starts to steam, turn off the heat and whisk continuously for a few mins. It is important to keep whisking to prevent it from splitting and to thicken the mixture.
11. When the mixture has thickened and is smooth, season with a pinch of salt and pepper and serve with the fish.


Serve immediately.

Extra Tip:
Hollandaise Sauce -To make sure that your sauce does not split, don’t stop whisking until the sauce has thickened. Keep the sauce under very, very low heat. If it is not easy to control the heat, put your mixture in a bowl and place the bowl in a sauce pan full of simmering water.

 

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Drunken Clams (Clams Cooked in Beer)

Drunken Clams, Clams Cooked in Beer

I got this recipe from my mother, which she cooks really well with Portuguese dry white wine. Upmarket Portuguese restaurants in Macau use Portuguese dry white wine for this dish, while many other restaurants and cafes in Macau, uses the Macau beer or the well known Tsing Tao beer as an alternative to wine. In this recipe I used Tsing Tao beer as unfortunately my local supermarket does not sell Macau Beer.

A few of the well known restaurants in Macau that serve this dish are: 
A Lorcha 船屋葡國餐廳 in Macau Island
Antonio Restaurant in the Taipa Village
Nga Tim Cafe 雅憩花園餐廳. in the Coloane Village

 Clams Cook in Beer ,Drunken ClamsClams Cook in Beer ,Drunken Clams

KITCHEN KIT:
1 large sauce pan

 

Ingredients Serves 3:

1.  2 tbsp of olive oil
2.  40g ginger, peeled and sliced into matchsticks
3.  3 cloves of garlic, grated or finely chopped
4.  1 small onion, finely chopped
5.  1 red birds eye chilli finely chopped (deseed chilli to lessen heat) 
6.  300g clams
7.  300ml Tsing Tao Beer or Macau Beer
8.  Pinch of Salt
9.  Pinch of Ground white pepper
10. Handful of coriander, finely chopped
11. Handful of sweet holy basil, torn (optional)

The Clams:
1.  Wash and clean your clams under running cold water, for clams that are open or slightly open, tap them lightly, if they do not close discard them.
2.  In a large pan, over a high heat add 2 tbsp of olive oil, ginger, garlic, onion, chilies, some of your chopped coriander, pinch of salt, pepper and sauté for 1 minute.
3.  Add clams and beer; allow it to simmer for 2 minutes then cover with a lid.
4.  Leave to cook for 5 minutes gently shaking the pan a few times. Once the clams have all opened remove from heat and garnish with some chopped coriander and sweet holy basil.

Serve warm with jasmine rice.

 

 

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Spaghetti alle Vongole (Spaghetti with Clams, Mussels and Tiger Prawns)

Spaghetti Alla Vongole
KITCHEN KIT:
Large pan with a lid and a pasta pan

Ingredients Serves 2:
1.     150g freshly made spaghetti
2.     400g clams, 100g mussels (mussels optional)
3.     4 Madagascan Tiger Prawns
4.     3 tbsp of olive oil
5.     ½ tsp of olive oil for the pasta
6.     3 cloves garlic, grated or finely chopped
7.     ½ tsp dried chilli flakes
8.     130 ml dry white wine
9.     Pinch of salt
10.    Pinch of pepper
11.    A bunch of fresh flat-leaf parsley, finely chopped

The Pasta:
1. On a pasta pan over a high heat, boil some water with 1 tsp of olive oil  and pinch of salt.
2. Once the water starts to boil cook your fresh pasta for 3-4 minutes or until pasta is cooked al dente. Drain all the water from the pasta, leaving only 4 tbsp of the pasta water.

The Clams and Prawns:
3. Wash and clean your prawns, mussels and clams on a cold running water, for mussels and clams that are open or slightly open, tap them lightly and if they do not close discard them.
4. On a large pan, over high heat add 3 tbsp of olive oil, garlic, chilli flakes, some of your chopped parsley, pinch of salt, pepper and sauté for 1 minute.
5. Add mussels, clams, prawns and white wine; allow it to simmer for 2 minutes then cover with a lid.
6. Leave to cook for 5 minutes gently shaking the pan a few times. Once the mussels and clams have all opened, add 4 tbsp of pasta water and stir in the pasta gently for 1 minute.

Serve warm.

Extra Tip: A traditional Neapolitan cuisine, which translates to Spaghetti with clams. A favourite family weekday meal in our household that is easy as well as quick to prepare and cook. This recipe is a different version from the traditional Spaghetti alle Vongole many Italians cook, which only has clams, on this recipe I added prawns and mussels which I truly adore, I have tried this dish with only clams and prawns or clams only and it still taste as good. The fresh flat parsley is the key to making this dish, without it the dish seems to lack the freshness it brings to this amazingly easy to cook dish.

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Moules Marinières

Moules Marinières

KITCHEN KIT:

Casserole pan

Ingredients Serves 4:

1.   2kg fresh mussels

2.   35g butter

3.   1 medium size shallot finely chopped

4.   1 clove of garlic

5.   100ml dry white wine

6.   120ml double cream

7.   A handful of finely chopped flat leaf parsley

8.   1 sprig of thyme leaves only

9.   Pinch of salt

10.  Pinch of pepper.

 

The Mussels:

1.  Wash the mussels over cold running water, removing any beards and grits. Place the mussels over a cold bowl of water, discard any mussels that floats and mussels that remains open after tapping onto them.

2.  On a medium heat, melt butter on a casserole pan. Once the butter starts to foam, add the shallots, thyme leaves and garlic cook for 2 minutes. Add mussels, wine and cream and cover the lid. Cook for 4 minutes or until the mussels have opened, then remove from heat.

3. Season with salt, pepper and top with chopped fresh parsley.

Serve warm with french fries.

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Macanese Bacalhau Guisado

This is my Mom’s easy version of a Macanese Bacalhau Guisado. One of our family favourite dish for an evening supper. As this is so easy to make, we usually have this on the weekdays. So yummy and so easy.

KITCHEN KIT:
Deep frying pan and a casserole pan with a lid.

Ingredients Serves 4:
1.  1lb boned and skinned cod.  (if using salted cod please see instructions below on how to prepare the salted cod overnight)
2.  5 tbsp olive oil.
3.  2 tbsp butter.
4.  1 medium size onion diced.
5.  2 cloves of finely chopped garlic.
6.  4 tomatoes deseeded and chopped.
7.  3 bell peppers deseeded and chopped.
8.  1 medium potato skin peeled off and sliced thinly like a disc.
9.  90g pitted green olives
10. 3 bay leaves.
11. Some flour for dusting
12. Some salt
13. Some pepper
14. ¼ tsp paprika
15. Optional- a handful of fresh parsley chopped for garnish
16. Optional- a few small bell peppers for garnish

Preparing the Fresh Cod fish if not using Bacalhau (already slated cod) :
1.  On a plate rub the fish with rock sea salt, leave the fish to rest for 5-10 minutes, the salt will remove excess liquid from the fish and helps firms up the flesh of the fish.

The Bacalhau:
2.  Season the cod with a pinch of salt and pepper, dust with some flour and shake off the cod to remove excess flour. (if you are using a salted cod for this dish, omit seasoning with salt, just season with pepper and dust with flour as the fish will already be salty)


3.  Heat frying pan with 4 tbsp of oil fry the cod for 2 minutes on each side. Remove the fish and set aside covered in foil to keep it warm.
4.  Heat casserole pan, adding left over oil from the frying pan used to cook the fish, add 1 more tbsp of oil onto this and 2 tbsp of butter. Add garlic, onions, peppers and bay leaves cook for 1 minute then mix in the potatoes. Season with some salt, pepper and paprika; cook all together for a further 3 minutes then mix in the tomatoes. (The amount of salt you add in depends entirely on your taste buds, you will have to season the dish with some more salt if you are using fresh cod rather than “bacalhau”, salted cod).


5.    Add the fish onto the same pan, gently flake it and lightly cover the fish with all the cook vegetables so the flavours infuse into the fish. Cover with a lid and cook for 20 minutes over a low heat.

Serve warm with steamed jasmine rice.

Extra Tip: Traditionally the fish used for this dish is a salted cod. If you have the time and prefer to use a salted cod, you would have to rinse the salted cod in cold water, soak it in water for 24 hours, changing the water 2 or 3 times, before cooking it. The soaking time varies depending on the size and dryness of the fish.

 

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