tag:blogger.com,1999:blog-45875546208839233622024-03-14T05:11:43.416+11:00Chih's Weird Food RecipesRecipes for weird & wonderful home-cooked meals.Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4587554620883923362.post-76601825387321368302013-09-24T18:28:00.003+10:002013-09-24T18:28:51.497+10:00The Wine & Food BlogThis blog will continue here:<br />
<a href="http://winefoodblog.wordpress.com/">winefoodblog.wordpress.com/</a><br />
Don't worry; there will still be lots of weirdness...Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-91761437965134363812011-08-13T01:29:00.000+10:002013-09-24T18:15:44.216+10:00Recipe #28: Petai & bacon omelette in chapati rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l9oGFUzmdZM/TkVAc-YJehI/AAAAAAAAAEI/TUFBPmCEzq4/s1600/28a1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://1.bp.blogspot.com/-l9oGFUzmdZM/TkVAc-YJehI/AAAAAAAAAEI/TUFBPmCEzq4/s320/28a1.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Petai (stink bean)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bacon</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Egg</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Shiitake mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili paste</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Par-baked chapati</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a fry-pan, toss sliced bacon with chopped onions and garlic. Stir-fry in olive oil until they begin to brown. Then add petai with chili paste and continue to fry.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whisk eggs with a dash of milk and pour over contents of fry-pan. Turn down heat and allow omelette to slowly cook. Add sea-salt to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As omelette is cooking, heat grilling pan. When ready, place chapatti flat and allow to grill. Repeat depending on number of slices of chapati required.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As chapati bread browns, break omelette into slices and place over half of surface area of chapatti. Quickly roll uncovered half over other half then gently press ends together. As egg cooks it should seal ends so you'll be able to turn over the roll and evenly brown all sides.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place rolls over fresh lettuce or simply serve on dish, topped with surplus petai and bacon.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a refreshing light white, such as a Frascati served chilled.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/07/recipe-27-wasabi-sambal-salmon.html"><Previous</a></b></span><br />
Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-51309479130306472011-07-19T18:01:00.000+10:002011-08-13T01:39:39.896+10:00Recipe #27: Wasabi & sambal salmon<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v5aCnvVFgAo/TiUxfP_k9tI/AAAAAAAAAEE/CPeXklvV7L8/s1600/27aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-v5aCnvVFgAo/TiUxfP_k9tI/AAAAAAAAAEE/CPeXklvV7L8/s320/27aa.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">OK I was very tempted to add petai to this dish; however, I think that might be over-doing it although I would personally want to try that someday. **Eyeshift**</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It isn't as weird as it sounds, as wasabi and salmon complement each other. Sambal is just a chili paste with garlic and prawns. You could prepare sambal with belacan as is done in <a href="http://100weirdfood.blogspot.com/2011/06/recipe-25-stink-bean-spaghetti.html">Recipe #25: Stink bean spaghetti</a> or just find a bottle of pre-made sambal belacan paste since only a very small quantity is required.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salmon fillets with skin</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sambal belacan</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wasabi</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">S</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">auté chopped white onion and garlic in olive oil until brown, then remove and place aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Do likewise with sliced mushroom and chili.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rub sea-salt over salmon skin, then dry meat thoroughly. Add more sea-salt and black pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place salmon (skin side down) in fry-pan with simmering hot olive oil. Fry until skin is golden brown and crisp. Turn over and fry salmon on gentle heat until fish is cooked. Remove and place aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss into fry-pan boiled pasta, followed by </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">s</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">autéed </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">onion, garlic, mushroom and chili. Add wasabi paste and sambal belacan to taste. Mix thoroughly then place on serving dish and top with salmon garnished with parsley.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a chilled full-bodied oaked Chardonnay.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/07/recipe-26-fried-crispy-skin-barramundi.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/08/recipe-28-petai-bacon-omelette-in.html">Recipe #28: Petai & bacon omelette in chapati rolls</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-73759886795130949452011-07-07T18:18:00.000+10:002011-07-19T18:05:20.549+10:00Recipe #26: Fried crispy skin barramundi with sautéed mushroom, garlic & onion on buttered pasta<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9-M7UKCqezI/ThVj-hUkLNI/AAAAAAAAAEA/bfcDs8jaHGY/s1600/26aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="http://2.bp.blogspot.com/-9-M7UKCqezI/ThVj-hUkLNI/AAAAAAAAAEA/bfcDs8jaHGY/s320/26aa.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The name of this recipe says it all: my favourite fish (together with salmon) with my favourite pasta. Quite an UNweird meal, unless of course stink beans is added (which is what I tried with salmon yesterday), and very easy to prepare. Sublimely delicious!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Barramundi fillet with skin</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Butter</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Green chili</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rub sea-salt on skin of barramundi and then dry fillet with a paper towel.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boil pasta in a saucepan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a fry-pan, sauté sliced mushroom, chili, garlic & onion in butter until golden brown, then remove and place aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place barramundi fillet in simmering butter with skin side facing down, turn heat up then fry. Just before butter reaches browning point, turn heat down.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Flip over barramundi fillet and fry until cooked. Turn over again and fry skin until golden crisp. Remove and allow excess butter</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> to drain.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss in boiled pasta, sautéed mushroom, chili, garlic & onions in fry-pan and quickly mix with remaining butter, adding black pepper and sea-salt to taste. Place on serving dish and top with barramundi.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garnish with parsley.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a fine White Burgundy such as a Premier Cru Chablis.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/06/recipe-25-stink-bean-spaghetti.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/07/recipe-27-wasabi-sambal-salmon.html">Next: Recipe #27: Wasabi & Sambal Salmon</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-72594526266664832662011-06-29T18:42:00.000+10:002011-07-07T18:20:47.356+10:00Recipe #25: Stink bean spaghetti<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1ooWw-t85V0/TgrThPMdvQI/AAAAAAAAAD8/6t8ON15IDNw/s1600/25aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-1ooWw-t85V0/TgrThPMdvQI/AAAAAAAAAD8/6t8ON15IDNw/s320/25aa.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Without a doubt my favourite vegetable, some say stink bean (<i>petai</i>) is an acquired taste. I think I was just born with a natural liking for it... Nothing "acquired" about that. It has a rich, almost opulently aromatic flavour and, because it is rarely fully-cooked, a lovely crunchy yet silky texture. It is known to have many health benefits; it is a natural anti-oxidant and it also has antihistamine properties, something which I appreciated from an early age, as it would relieve my sinus allergies.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe would probably sound better if called, "spaghetti with petai and pork in home-made sambal belacan"; alas, it wouldn't seem as weird.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stink bean, preferably fresh, removed from pods and halved</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Belacan (fermented prawn paste)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Minced pork</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spaghetti (thin)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice a small quantity of belacan into thin pieces and grill until dry. Make sure your kitchen is <i>very</i> well-ventilated (you'll find out why if you don't already know).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place grilled belacan pieces into a mortar with coarsely-chopped fresh chili and garlic. Pound with a pestle until a think paste is achieved. I prefer to have coarse chunks of chili although if a finer consistency is preferred, pound longer or mix in a blender (the problem with <i>that</i> is that you'll need another blender for fruits/vegetables as this blender would be quite permanently infused with belacan).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sauté (additional) chopped chili, garlic and onions in olive oil in a large fry-pan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add minced pork and stir-fry until it is cooked.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle sea-salt and black pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss in belacan chili paste and mix in thoroughly, followed by stink beans. Don't overcook them.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a saucepan, boil water and cook the spaghetti, then drain and place on serving dish.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Top spaghetti with stink bean/ pork belacan chili paste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Alternatively, you may toss spaghetti into fry-pan and very briefly stir-fry with stink beans and minced pork.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garnish with fresh parsley.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a full-bodied, oaky Chardonnay (a strong Napa Valley white comes to mind).</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/06/recipe-24-baked-capsicum-stuffed-with.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/07/recipe-26-fried-crispy-skin-barramundi.html">Recipe #26: Fried crispy skin barramundi with sautéed mushroom, garlic & onion on buttered pasta</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-10731820699647785782011-06-24T19:10:00.000+10:002011-06-29T18:48:02.878+10:00Recipe #24: Baked capsicum stuffed with weirdness<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HZRDgsHr8Zc/TgRNL_KOVPI/AAAAAAAAAD4/1Bthh-Wxmtc/s1600/24ab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://3.bp.blogspot.com/-HZRDgsHr8Zc/TgRNL_KOVPI/AAAAAAAAAD4/1Bthh-Wxmtc/s320/24ab.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Weirdness begins with an inspiration. This isn't always easy to come by... Begin with a visual image; it should look edible at the very least.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It is quite likely that hardly anyone reads this (*sighs*), so I thought I might as well make it as weird as possible. This recipe <i>isn't</i> as weird as it gets. I plan to go further. However, it is a start...</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whole capsicum; large</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Minced pork</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Egg</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Za'atar</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sauté finely chopped chili, garlic and onions in butter in a large fry-pan. Once they begin to turn golden, remove from pan. T</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">oss in sliced mushrooms and sauté quickly until nicely brown. Then remove and place aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a bowl, whisk eggs and minced pork, adding </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">sautéed chili, garlic, onions and mushrooms</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> while doing so then season mixture with black pepper, sea-salt and za'atar.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice base of capsicum so that it is flat and you can stand the capsicum upright. Carve out stem at top and remove seeds so that capsicum is hollowed. Place on a baking tray lined with baking paper or foil.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stuff minced pork mixture in capsicum, "until she just can't take it anymore".</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garnish with parsley.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake in pre-heated oven until pork is cooked and capsicum begins to turn golden.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You'll very likely have surplus minced pork, which you could bake on bread or fry as a patty and serve with the stuffed capsicum. In either case, they'll look weird.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Weirdness always goes well with *any* wine; in this case, Riesling is recommended.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/06/recipe-23-smoked-oyster-omelette-with.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/06/recipe-25-stink-bean-spaghetti.html">Recipe #25: Stink bean spaghetti</a></b> </span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-71831984149415430672011-06-20T18:41:00.000+10:002011-06-24T19:18:09.912+10:00Recipe #23: Smoked oyster omelette with silken egg tofu & mushroom<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--8JPf2c4Kn8/Tf75tl-9_MI/AAAAAAAAADw/UwrBuuG1h7k/s1600/23aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="http://1.bp.blogspot.com/--8JPf2c4Kn8/Tf75tl-9_MI/AAAAAAAAADw/UwrBuuG1h7k/s320/23aa.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I found this lovely copper pan, with brass fittings, and thought it would be great to cook omelettes. Since copper distributes heat so evenly, it would be ideal. I invented this weirdly wonderful meal <i>because</i> I found this pan, just as I sometimes concoct dishes based on a specific wine in mind.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Although I have called this smoked oyster omelette, it is really the silken egg tofu that imparts a particularly unique texture. In fact, you could omit the oysters in you wish.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Smoked oysters</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Silken egg tofu (usually in a vacuum-sealed cylindrical plastic wrapper)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Egg</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Milk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper (coarse ground)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt (coarse ground)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Za'atar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Celery</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Capsicum</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sauté finely chopped garlic and onions in butter in a large fry-pan. Once they begin to turn golden brown, remove from pan. Place on base of copper pan, spreading them evenly.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While fry-pan is still hot, toss in sliced mushrooms and sauté quickly until nicely brown. Then remove and place aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice half a block of silken egg tofu into pieces about 1 to 2 cm thick. Gently place in fry-pan and slowly cook until bottom surface turns golden. Turn over and do likewise. Remove from pan and place with mushrooms.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a bowl, whisk eggs, gently adding milk while doing so. Break remaining half of tofu block into very small pieces then add to egg-milk mixture. Keep whisking until tofu-egg-milk mixture is light and frothy. Add smoked oysters, followed by black pepper and sea-salt to taste. Pour contents into copper pan and spread ingredients evenly. Heat pan gently over low-to-medium heat until bottom of omelette begins to brown.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place sautéed mushrooms over top of omelette, followed by fried tofu pieces and arrange nicely. Sprinkle a dash of za'atar, finely chopped parsley, celery and capsicums.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place entire copper pan into pre-heated oven and bake omelette briefly until it turns completely golden brown.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove from oven, allow to cool slightly and serve meal in the pan!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jtuSpJsg1es/Tf8EccbnGGI/AAAAAAAAAD0/dYdojTM11iM/s1600/23bb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="http://2.bp.blogspot.com/-jtuSpJsg1es/Tf8EccbnGGI/AAAAAAAAAD0/dYdojTM11iM/s320/23bb.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a light, zesty white wine.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/06/recipe-22-deliciously-weird-beef.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/06/recipe-24-baked-capsicum-stuffed-with.html">Recipe #24: Baked capsicum stuffed with weirdness</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-88064844764338538782011-06-08T16:52:00.000+10:002011-06-20T18:49:19.372+10:00Recipe #22: Deliciously Weird Beef Custard<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l5N2OjbeL8Y/Te8N5C2JSjI/AAAAAAAAADs/-bocS9YviKc/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://1.bp.blogspot.com/-l5N2OjbeL8Y/Te8N5C2JSjI/AAAAAAAAADs/-bocS9YviKc/s320/22.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Beef custard?</i> OK that sounds weird. Actually, it is inspired by Asian-style pork custard. Relatively easy to make, it is quite delicious and can be eaten with rice or just on its own.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Minced beef</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cornflour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Water</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Butter</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Potato</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carrot</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Celery</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili (red or green)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Broccoli</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Capsicum (red or green)</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat butter in a fry-pan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice garlic, mushroom and onions then sauté in butter until golden brown.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chop vegetables into fine slices or cubes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add a little olive oil into heated fry-pan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss chopped vegetables into fry-pan and turn up heat to high. Briefly stir-fry vegetables, then remove and place with </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">sautéed garlic, mushroom and onions.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dissolve a little cornflour in water.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large mixing bowl, beat up eggs, adding dissolved cornflour while doing so. Follow-up with coarse black pepper and sea-salt to taste. Remove and place aside about a cupful of mixture.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add minced beef into mixing bowl, followed by vegetables, and mix ingredients thoroughly.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Empty contents into a casserole, making sure ingredients are evenly spread and smooth top with a spatula.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour remaining egg-cornflour mixture over top and allow to soak into meat and vegetables. There should be a thin layer of mixture over entire top.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place casserole into a pre-heated oven. If it isn't fan-forced, turn heat to high and bake until top layer begins to turn golden. Then turn heat to low and bake for another hour or until custard is golden brown.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Allow to cool, then place custard in refrigerator and allow to set overnight.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When custard has set (the following day), cut into slices or as you would a cake. Reheat slices as required in a microwave oven or bake in very low heat.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I find that if kept a couple of days, it gets better!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Have it with rice or on its own, accompanied by a mildly-oaked Chardonnay or a light red Burgundy.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/06/recipe-21-grilled-ciabatta-with-truffle.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/06/recipe-23-smoked-oyster-omelette-with.html">Recipe #23: Smoked oyster omelette with silken egg tofu & mushroom</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-12228585111805658292011-06-01T23:23:00.000+10:002011-06-01T23:24:57.013+10:00Recipe #21: Grilled Ciabatta with truffle paste & extra virgin olive oil<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I wasn't intending to blog this; in fact, I wasn't hungry, nor was I in the mood to cook today. I rummaged my fridge and found half a loaf of par baked Ciabatta bread and an almost-empty bottle of truffle paste. What could I do with them?</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well, the result of my experiment was so surprising that I decided to include it here. Even though it isn't really weird, it is <i>so simple</i> and delightful I don't know why it hasn't been done already (perhaps it has, but I haven't seen anyone do it this way).</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Par baked Ciabatta bread</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Truffle-infused extra virgin olive oil or concentrated truffle oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Truffle paste</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice Ciabatta loaf into diagonal pieces (like bruschettas).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dip in truffle-infused olive oil or concentrated truffle oil.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place slices on a grilling pan. Grill until golden. Then turn over and grill other side.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove from pan, then spread a little truffle paste.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This makes an excellent base for bruschettas or enjoy on its own as an appetizer. I simply had mine with organic burgers (yes, they were delightful) and a love red Rhone.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://100weirdfood.blogspot.com/2011/05/recipe-20-fried-vegetables-with-spiced.html"><b><Previous</b></a></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-10900637007911792022011-05-25T00:40:00.000+10:002011-06-01T23:28:41.473+10:00Recipe #20: Fried vegetables with spiced beer batter<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iam8eznI9vM/TduHITEJBdI/AAAAAAAAADo/TGbcK8M2qrI/s1600/20ab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://2.bp.blogspot.com/-iam8eznI9vM/TduHITEJBdI/AAAAAAAAADo/TGbcK8M2qrI/s320/20ab.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beer batter is light and crisp. It is very easy to prepare; spices can be added to it to give it greater complexity. When it is fried, it seems much less oily than normal batter.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Potato</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carrot</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Capsicum</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Long beans</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Broccoli</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cup mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili (red and/or green)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Japanese tofu (white or yellow; firm)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Egg</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beer</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Za'atar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper (coarsely cracked)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beat egg in a bowl then add flour and mix. Keep adding flour until a very thick pasty (dough-like) consistency is reached. Then pour in beer, very little at a time so that it froths and mix thoroughly. The beer will thin the mix; if it gets too thin, sprinkle more flour while mixing until it is viscous enough to nicely coat a spatula without dripping. Add za'atar, black pepper and salt to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice vegetables into chunky pieces about 5 cm by 1 - 2 cm each.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boil water in a saucepan and cook slices of potatoes and carrots. Peel a few small cloves of garlic and boil them as well. Don't overcook or they will become too soft. Once ready, allow to cool then dip them in batter mix.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat olive oil in a fry-pan. You'll only need just enough oil to cover base of pan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gently place battered potatoes and carrots in simmering hot oil. Allow bottom to brown then turn over and brown other side. When ready, remove from pan and place on a plate lined with paper towel to absorb the excess oil.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Do likewise for other vegetables, cooking them in small portions without overcrowding.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As for mushroom: stuff small pieces of boiled garlic cloves in between veil and stem then dip entire mushroom in batter. Cut protruding stem down so that it is level with veil. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If mushroom is large (over 5 cm in diameter), ensure that there is enough oil in which to immerse </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">it (otherwise tilt pan at an angle so as to allow more oil to cover mushroom). Also, ensure that the oil is hot enough to quickly brown the batter covering the mushroom into a thin crust without allowing the moisture inside it to escape, thus sealing its flavour.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Japanese tofu is easily obtained in blocks the size of a block of butter with a cross section of around 5 cm x 4 cm. Slice block into pieces about 1 cm thick. Allow to drip dry, then gently immerse in batter completely before placing into fry-pan. You'll need a flat spatula to lift and turn over the tofu to brown both sides. When golden brown, remove and place on plate with other cooked vegetables.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This makes a complete and balanced meal on its own. A dipping sauce such as mild chili or sweet chili makes a good accompaniment. Or yogurt chutney. Otherwise, just have it plain as the spiced beer batter is already delicately tasty!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a pale ale, or if wine is preferred, a light Frascati or Muscadet.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/05/recipe-19-crispy-baked-black-pepper.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/06/recipe-21-grilled-ciabatta-with-truffle.html">Recipe #21: Grilled Ciabatta with truffle paste & extra virgin olive oil</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-65787095380690757402011-05-18T22:08:00.000+10:002011-05-25T00:48:50.129+10:00Recipe #19: Crispy baked black pepper Tasmanian salmon<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HfLg153QtbY/TdOqbBp3pKI/AAAAAAAAADk/yeK5ir8CzwQ/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="http://4.bp.blogspot.com/-HfLg153QtbY/TdOqbBp3pKI/AAAAAAAAADk/yeK5ir8CzwQ/s320/19.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The inspiration for this recipe comes from a Japanese restaurant in Petaling Jaya, Malaysia where, as an appetizer, crispy fried salmon skin is served.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Asians have a long fascination for making crispy skin from almost all sorts of meat: in Bangkok, you can get crispy fried chicken skin on its own as an appetizer; Thai and Hong Kong suckling pigs have rich tasty crispy skins, and the Cantonese are famous for their crispy skinned ducks and chicken. Above all, my favourite is a Cantonese roast pork with crispy skin that really gives German pork knuckles a run for their money.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Most of these are fried, roasted or baked in high temperatures; some are coated with flour, then fried.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Although some consider fried skin unheatlhy; in fact, <i>in moderation, and if prepared properly,</i> they're no more unhealthy than most food you find these days. Some are actually lower in trans fat, and the skins of some meats can be rather nutritious. Of course, I am no expert in this, and will not state anything other than they can be <i>extremely</i> delicious when prepared properly and washed down with warm sake or red wine, which really makes an uplifting combination. I would advise against cold drinks when eating any sort of fatty food, as cold liquids coagulate fats in the body, which I am sure isn't a very healthy thing.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyway, back to salmon skin. It is not only richly nutritious; it is also very tasty. It doesn't have much fat underneath, and when baked properly, turns into a lovely golden crisp layer beneath which are rich, juicy and very tender layers of meat that almost melt in your mouth.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tasmanian salmon steak/fillets, with skin on</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coarse ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spring onions</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dry salmon steak with a paper towel, then rub some olive oil and salt over the skin. Sprinkle a layer of coarse ground black pepper. Coat baking dish or aluminium foil with a thin layer of oil, then place fish on dish and bake in pre-heated oven. Turn heat to high until skin begins to crisp, and the black pepper begins to exude a lovely peppery fragrance. Be careful that skin doesn't get charred; if necessary, turn heat down a little and bake until fish is fully cooked. This could take up to an hour depending on thickness of fish; less if fan-forced.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When cooked, remove and garnish with fresh spring onions (these are excellent for balancing the oil from the salmon skin).</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I prefer very simple buttered pasta, peppered and lightly salted with finely chopped spring onions.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with warm sake or pinot noir.</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/05/recipe-18-australian-lamb-shank-stewed.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/05/recipe-20-fried-vegetables-with-spiced.html">Recipe #20: Fried vegetables with spiced beer batter</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-36327358792757851222011-05-14T17:22:00.001+10:002011-05-18T22:15:50.327+10:00Recipe #18: Australian lamb shank stewed with veal, pork spare ribs, wine & herbs<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8M_dHOUXFcQ/Tc4fXjC1PcI/AAAAAAAAADc/tPRNM6Pi_9I/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="http://3.bp.blogspot.com/-8M_dHOUXFcQ/Tc4fXjC1PcI/AAAAAAAAADc/tPRNM6Pi_9I/s320/18.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A hearty, wholesome and comforting stew for a cold winter's night (which is what the weather's been like over here).</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lamb shank is such a lovely meat when stewed; the meat is so tender and just melts in your mouth. I have, in this recipe, combined it with veal and pork spare ribs, prepared exactly the same way as the stew in <a href="http://100weirdfood.blogspot.com/2011/05/recipe-15-aromatic-dutch-oven-stew.html">Recipe #15</a>. Just replace the topside beef with the lamb shank. The bacon can also be omitted. With lamb shanks, the longer you stew, the better. Even a small piece would need at least 2 hours, maybe 3 or more. Just make sure it is simmered very gently.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A note on the veal: as it is a very tender meat, be sure to sauté it properly. The oil must be sufficiently hot, and the meat must be dry. What sautéing, don't overcrowd the meat. Make sure it browns properly so that the moisture and tenderness of the veal is sealed inside.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have also added potatoes although it isn't necessary as lamb shank is traditionally served with mash.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lamb shank</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Strips of pork spare ribs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Potato</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carrot</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tomato paste</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic (whole bulb with top cut off, or entire cloves)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bouquet garni comprising dried parsley, thyme and bay leaves</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dried ground oregano</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cracked pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red wine (preferably a good Côtes du Rhône or, even better, Châteauneuf-du-Pape. If affordable, a fine Burgundy that's just </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>about</i></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> to peak. Wines from renown villages in the Côte de Beaune such as Puligny-Montrachet or Aloxe-Corton would be sublime.)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beef stock</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley (fresh)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Refer to <a href="http://100weirdfood.blogspot.com/2011/05/recipe-15-aromatic-dutch-oven-stew.html">Recipe #15</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since I have included potatoes in this stew, I decided to serve with buttered pasta with mushrooms and cracked pepper.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zEqFo9-r6UM/Tc4nh3gl1WI/AAAAAAAAADg/i1OO6Qdmy0k/s1600/18aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="http://1.bp.blogspot.com/-zEqFo9-r6UM/Tc4nh3gl1WI/AAAAAAAAADg/i1OO6Qdmy0k/s320/18aa.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a soft red Burgundy or Bordeaux. A fine Pomerol would be ideal!</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/05/recipe-17-truffled-barramundi-sauteed.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/05/recipe-19-crispy-baked-black-pepper.html">Recipe #19: Crispy baked black pepper Tasmanian salmon</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-33790282350253335912011-05-09T17:10:00.000+10:002011-05-14T17:31:01.913+10:00Recipe #17: Truffled barramundi sautéed in olive oil on macaroni<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pB-_0lIAYoQ/TceUEDsw0kI/AAAAAAAAADU/b7XRV8cQzqs/s1600/17.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5604611058719314498" src="http://2.bp.blogspot.com/-pB-_0lIAYoQ/TceUEDsw0kI/AAAAAAAAADU/b7XRV8cQzqs/s320/17.jpg" style="cursor: hand; cursor: pointer; display: block; height: 250px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is a remarkably simple dish combining some of my favourite ingredients: barramundi, truffle and mushroom, resulting in a meal that is subtly complex with delicate, mouth-watering aromas.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fillet of barramundi</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black summer truffle paste or sliced</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil infused with truffle or concentrated truffle oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spring onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Macaroni</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boil water in a saucepan then add olive oil, salt and macaroni. Simmer until macaroni is cooked, then drain water.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat truffle-infused olive oil or concentrated truffle oil in fry-pan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sauté chopped garlic, onions and mushrooms until golden brown, then place aside on a plate.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place barramundi fillets in fry-pan. Be sure to dry meat with a paper towel; otherwise, they won't brown properly. When bottom of fillets turn golden, turn them over and cook other side. Gently spread a generous layer of truffle paste or sliced truffles over top of fillets. Allow fish to fully cook.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss sautéed garlic, onions and mushrooms into saucepan with macaroni and mix ingredients. Place on serving plate, then top with fillets of barramundi.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with an aromatic complex white such as a Condrieu.</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/05/recipe-16-osso-bucco-stew-in-red-wine.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/05/recipe-18-australian-lamb-shank-stewed.html">Recipe #18: Australian lamb shank stewed with veal, pork spare ribs, wine & herbs</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-66139339294094904002011-05-08T00:32:00.000+10:002011-05-10T18:13:57.527+10:00Recipe #16: Osso bucco stew in red wine with pork spare ribs, bacon, Szechuan pepper, aromatic spices & vegetables<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4agDp9R7LMc/TcVHiPg9iII/AAAAAAAAADM/9PECHHmYVD4/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="http://4.bp.blogspot.com/-4agDp9R7LMc/TcVHiPg9iII/AAAAAAAAADM/9PECHHmYVD4/s320/16.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here I am again, with my favourite Dutch oven, (one of my new best friends), inventing another stew: osso bucco with a twist.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Conventional Italian osso bucco is stewed in white wine; I have opted for red. A strong robust red. To add a richness of texture and complexity of flavour, I also added pork spare ribs. Then to balance the oiliness of the pork, I included Szechuan pepper and fennel. The result, a rather complex dish that is neither overpowering nor over-the-top. Instead, gentle stewing in a Dutch oven makes it simultaneously complex *and* subtle, and the end result is something so upliftingly delightful that you'd never guess what went into it...</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Osso bucco cuts</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pork spare ribs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bacon</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red wine ( a young robust Bordeaux or powerful northern Rhone)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beef stock</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Szechuan pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fennel</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carrot</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Potato</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Celery</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsnip</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red capsicum</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Concentrated tomato paste</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bouquet garni</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oregano</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whole garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prepare meat in the same way as in Recipe #15.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1jW6hRzuZcE/TcVVj4tFhtI/AAAAAAAAADQ/PxAdinPIK6U/s1600/16a1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-1jW6hRzuZcE/TcVVj4tFhtI/AAAAAAAAADQ/PxAdinPIK6U/s200/16a1.jpg" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat a small amount of olive oil in casserole and add sliced bacon. Sauté until bacon turns golden brown.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Move bacon pieces to side of casserole, or if there isn't enough space, remove them and place aside. Add pork spare ribs, sliced into pieces around 2 - 3 cm wide, and sauté until they begin to brown. If necessary, dry them with paper towel; otherwise they won't brown properly.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove pork spare ribs from casserole then add osso bucco. As with the pork, make sure they're dry and sauté them until they brown evenly.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, remove beef and add chopped carrots, celery, parsnip, potatoes, fennel, capsicums and onions then sauté in similar manner.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When vegetables are ready, combine with bacon, pork and osso bucco and stir ingredients in casserole over low heat, adding sea-salt and black pepper to taste.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Unlike Recipe #15, baking in flour is omitted.</i></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Simmer ingredients very gently while adding a very generous amount of red wine, followed by beef stock. Ensure that wine totally immerses ingredients (but not by too much). Then place a sachet of bouquet garni & oregano. Add a generous amount of Szechuan peppers; however, if it is your first time cooking with them, start with a little to see how it suits your palate.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Continue to simmer then place covered casserole in pre-heated oven at low- to medium heat for 2 to 3 hours. Check regularly to ensure that it is simmering very gently and doesn't overheat.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If necessary, remove casserole from oven and gently stir ingredients.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While waiting for meat to stew, prepare mushrooms and sliced onions. Dry them thoroughly then sauté in butter until golden brown. Place aside when ready.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When stew in casserole is ready, remove from oven, place on stove-top, over a very low heat. Extract bouquet garni, and if whole bulb of garlic is used, squeeze it before removing what's left of the bulb from the stew. Add mushrooms and sliced onions and stir in gently.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garnish with chopped spring onions and parsley then serve with buttered pasta or bread slices pan-fried in concentrated truffle oil.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a red Bordeaux or northern Rhone, similar to what was used in cooking.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Leftover stew, if any, can be kept refrigerated then re-heated before eating. It might be necessary to add a little water and simmer very gently over a low heat. The ingredients will become more concentrated and in fact improve in flavour when kept overnight.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/05/recipe-15-aromatic-dutch-oven-stew.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/05/recipe-17-truffled-barramundi-sauteed.html">Recipe #17: Truffled barramundi sautéed in olive oil on macaroni</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-68224073174664910852011-05-02T01:52:00.000+10:002011-05-08T00:38:35.501+10:00Recipe #15: Aromatic Dutch oven stew!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Opk6OsN0E-M/Tb1cuUqTf4I/AAAAAAAAAC4/ulzCSd_advQ/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://1.bp.blogspot.com/-Opk6OsN0E-M/Tb1cuUqTf4I/AAAAAAAAAC4/ulzCSd_advQ/s320/15.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is such an awesome dish; I just don't know how to describe it... Hence the openly suggestive recipe name. (Pun *not* intended... well... um...) Seriously, though, I have had stews of a great variety and this one possibly tops them all.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Inspired by the French <i>boeuf à la bourguignonne</i>, I went out and bought myself an enameled cast-iron casserole, also known as a Dutch oven. Although it only cost AUD$25, it is of exceptional quality and served its purpose very well.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My recipe isn't just a beef stew; it combines topside beef, pork spare ribs, bacon, carrots, tomatoes, mushrooms, onions, garlic and a smooth yet robust red wine and integrates them all so harmoniously; while at the same time the pork and beef retain their rich succulence. Prior stews I have tried often end up with the meat cuts disintegrating into the stew (which can be lovely too); however, in this case, the meat cuts retained their shape but when eaten just melted like butter in my mouth.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Topside beef cut into cubes</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Strips of pork spare ribs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bacon</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carrot</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tomato</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic (whole bulb with top cut off, or entire cloves)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bouquet garni comprising dried parsley, thyme and bay leaves</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dried ground oregano</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red wine (preferably a good Côtes du Rhône or, even better, Châteauneuf-du-Pape. If affordable, a fine Burgundy that's just </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>about</i></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> to peak. Wines from renown villages in the Côte de Beaune such as Puligny-Montrachet or Aloxe-Corton would be sublime.)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beef stock</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley (fresh)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spring onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9bJYHVvOptA/Tb1-X25aphI/AAAAAAAAADE/iRp4iP1C0Ec/s1600/15a0.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="143" src="http://1.bp.blogspot.com/-9bJYHVvOptA/Tb1-X25aphI/AAAAAAAAADE/iRp4iP1C0Ec/s200/15a0.jpg" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat a small amount of olive oil in casserole and add sliced bacon. Sauté until bacon turns golden brown.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Move bacon pieces to side of casserole, or if there isn't enough space, remove them and place aside. Add pork spare ribs, sliced into pieces around 2 - 3 cm wide, and sauté until they begin to brown. If necessary, dry them with paper towel; otherwise they won't brown properly.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove pork spare ribs from casserole then add beef cubes. As with the pork, make sure they're dry and sauté them until they brown evenly.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, remove beef and add chopped carrots and onions then sauté in similar manner.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When vegetables are ready, combine with bacon, pork and beef and stir ingredients in casserole over low heat, adding sea-salt and black pepper to taste. Continue stirring as a thin layer of flour is added and mixed with ingredients.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place casserole <i>without cover</i> in pre-heated oven. Bake in high temperature for about 5 minutes then remove from oven, add more flour and mix with ingredients before placing in oven again for another 5 minutes. The flour creates a thin crust over the meat and vegetables which seals in the flavour and juices of the ingredients.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When ready, remove casserole from oven, place on stove-top, over a low- to medium-heat. Pour a generous amount of red wine, enough to submerge more than half of the ingredients. Then pour the beef stock until it just covers all the ingredients.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add chopped tomatoes, bouquet garni, garlic and oregano, then a</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">llow to simmer while stirring gently.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover casserole with lid, then place in oven, turn down heat to low, and allow ingredients to simmer for about 2 hours. If necessary, check to make sure ingredients don't dry up. If they get too dry, just add a little more beef stock; otherwise, allow to simmer until stew reaches a slightly viscous consistency, or if a drier style is preferred, until it is thick enough for small pieces of onions or carrot to stick to the spatula, which is ideal for a taste check.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While waiting for meat to stew, prepare mushrooms and sliced onions. Dry them thoroughly then sauté in butter until golden brown. Place aside when ready.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When stew in casserole is ready, remove from oven, place on stove-top, over a very low heat. Extract bouquet garni, and if whole bulb of garlic is used, squeeze it before removing what's left of the bulb from the stew. Add mushrooms and sliced onions and stir in gently.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W9oVOFOKfeU/Tb1_ihZWhtI/AAAAAAAAADI/nPMFw06ADtk/s1600/15a1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="http://1.bp.blogspot.com/-W9oVOFOKfeU/Tb1_ihZWhtI/AAAAAAAAADI/nPMFw06ADtk/s200/15a1.jpg" width="200" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garnish with chopped spring onions and parsley then serve with buttered pasta.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a red Burgundy, similar to what was used in cooking.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Leftover stew, if any, can be kept refrigerated then re-heated before eating. It might be necessary to add a little water and simmer very gently over a low heat. The ingredients will become more concentrated and in fact improve in flavour when kept overnight.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-14-truffled-bruschetta-with.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/05/recipe-16-osso-bucco-stew-in-red-wine.html">Recipe #16: Osso bucco stew in red wine with pork spare ribs, bacon, aromatic spices & vegetables</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-16851627063237302302011-04-30T03:12:00.000+10:002011-05-07T23:44:55.357+10:00Recipe #14: Truffled "bruschetta" with assorted mushrooms, rockmelon (cantaloupe), tomatoes, spring onions & more!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8D8ebY9mjxc/TbriiSQaNDI/AAAAAAAAACs/Hi-sYAniVkA/s1600/14a2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://2.bp.blogspot.com/-8D8ebY9mjxc/TbriiSQaNDI/AAAAAAAAACs/Hi-sYAniVkA/s320/14a2.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This, first and foremost, is a meal inspired by bruschettas: with a difference. Truffles.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I first cooked with truffles on Christmas 1999. Since then, I rarely have truffles since it is so costly and difficult to obtain.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today, I was feeling inspired and went looking for truffles. I found a bottle of concentrated truffle oil (with chunky slices of truffles in olive oil) and a rich truffle paste containing coarsely chopped black summer truffles in olive oil. That bottle cost me AUD$35 and the truffle oil cost half of that, which when totaled, really annoyed my wallet.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, a friend of mine remarked that he hasn't found a great recipe combining mushrooms and fruits. I know of Asian salads that combine both to produce a tangy, spicy and zesty dish. However, I wanted to try something new: a marriage of mushrooms and fruit in a way that is good enough as a meal on its own.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So here it is... And, might I add, I have never enjoyed truffles this much in my entire life!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black summer truffle (finely chopped)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Concentrated truffle oil (sliced truffles in olive oil)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">French loaf or bread roll</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Assorted mushrooms (flat, button, oyster, porcini, shiitake)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rockmelon (cantaloupe)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mango (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tomato</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spring onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ground black pepper</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chop rockmelon, mango, tomatoes and spring onions and place them aside.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nd2hUNMainI/TbruZlPbGvI/AAAAAAAAAC0/thqzmrtreU4/s1600/14.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="196" src="http://1.bp.blogspot.com/-nd2hUNMainI/TbruZlPbGvI/AAAAAAAAAC0/thqzmrtreU4/s200/14.jpg" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice french loaf/bread roll into thick diagonal slices.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat fry-pan with concentrated truffle oil until it begins to simmer then keep heat low.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place bread slices in pan and gently allow them to soak oil and turn golden brown. Turn over and do likewise.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove bread slices from pan, spread chopped truffles or truffle paste, then place in pre-heated oven and keep on low heat while preparing rest of meal.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chop assorted mushrooms into coarse slices and place evenly over a large fry-pan with heated truffle oil. Cook mushrooms very slowly until they turn golden brown. Add sea-salt and black pepper to taste. The more types of mushrooms, the better. I recommend a combination of flat mushrooms, button mushrooms, porcini, shiitake and oyster mushrooms. The porcini and shiitake can be obtained dried, so need to be soaked in warm water then rinsed out before cooking.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When ready, remove sliced bread from oven, top with mushrooms, fruits, tomatoes and spring onions. Then enjoy!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Bruschettas are traditionally served with red wine; however, due to the delicate complexity of the truffles, I preferred a nice Gerwutztraminer from Alsace.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-13-baked-whole-rainbow-trout.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/05/recipe-15-aromatic-dutch-oven-stew.html">Recipe #15: Aromatic Dutch oven stew!</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-17939015171751214802011-04-30T01:51:00.000+10:002011-05-07T23:50:40.239+10:00Recipe #13: Baked whole rainbow trout stuffed with chili, garlic, onion & mushroom<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ULyB4MyiqoE/TbrUikzPBdI/AAAAAAAAACg/5n5W6VpTebw/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="http://2.bp.blogspot.com/-ULyB4MyiqoE/TbrUikzPBdI/AAAAAAAAACg/5n5W6VpTebw/s320/13.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I wish I had a better picture of this; it was incredibly difficult to photograph.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rainbow trout is like a mild version of salmon; trout and salmon share similarities in the colour and texture of the flesh, the richness of flavour, and the incredible ease with which to cook in a variety of ways.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A small trout is inexpensive, and when cooked whole, is very easy to serve and de-bone, leaving a lovely pink, rich, succulent flesh that tastes great on its own. Its skin is also very tasty, especially when baked to a lovely golden brown crispness.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whole rainbow trout</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh mushroom</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mild to hot chili (Mexican is ideal)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Za'atar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coarse ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rinse whole trout in salt water, dry thoroughly, then sprinkle and rub some salt over skin and allow to stand for at least half an hour.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prepare chopped chili, garlic, onion and mushrooms. Stuff ingredients into fish and place over aluminium foil (triple layer) that's been shaped to envelop entire fish. Spread excess filling around fish. Add za'atar, sea-salt and black pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place fish in foil on a tray in a pre-heated oven and bake for at least half an hour or until it turns golden brown. By now, the aromas of the garlic and onions would fill the oven and you know the fish is cooked.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove fish in foil from oven and place on a heat-resistant plate. Serve with a simple pasta combining left-over ingredients quickly pan-fried with vegetables and garnish with parsley.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BmnMozLmdh8/Tbrbeabyo4I/AAAAAAAAACk/QKXNkHyYtrQ/s1600/13a1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="http://4.bp.blogspot.com/-BmnMozLmdh8/Tbrbeabyo4I/AAAAAAAAACk/QKXNkHyYtrQ/s320/13a1.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a zesty Marlborough (New Zealand) Sauvignon Blanc or a mildly oaked Chardonnay.</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-12-trevally-in-weird-1940.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> </b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-27609450240683679492011-04-23T19:26:00.000+10:002011-04-30T01:58:35.793+10:00Recipe #12: Trevally in "weird" 1940 vintage port with baby bok choy & caramelised mushrooms sans cream<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nt01iDr9i_Q/TbKJwCqfU2I/AAAAAAAAACQ/vka1nb7gLHo/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://2.bp.blogspot.com/-nt01iDr9i_Q/TbKJwCqfU2I/AAAAAAAAACQ/vka1nb7gLHo/s320/12.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My experiments with fish continues, this time with trevally, a medium- to firm-fleshed, flavoursome fish.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3jCJAyGGTqY/TbKLqSlkwtI/AAAAAAAAACY/RbYmlbWQa3w/s1600/12a2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-3jCJAyGGTqY/TbKLqSlkwtI/AAAAAAAAACY/RbYmlbWQa3w/s200/12a2.jpg" width="166" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have been fortunate enough to acquire a bottle of 1940 vintage port. Matured in wood for 32 years before being bottled in 1972, then allowed to age in the bottle. Unlike tawny port, vintage port <i>does</i> improve significantly with bottle ageing. While I have mentioned before that Australia's tawnies are amongst the best in the world, the finest <b>vintage</b> port without a doubt comes from Portugal. The port I acquired (pictured) comes in a really weird-looking bottle; hence the nickname I gave it...</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A great thing about buying foreign wines in Australia is that it is quite easy to obtain aged wines cheaply at auction as they don't seem to attract the same degree of interest as say, premium Australian wines. At least, this is my experience when bidding at a particular auction house that specialises in a variety of collectables.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--LAQiESDxY0/TbKLbQx_68I/AAAAAAAAACU/ZIp731tDAQU/s1600/12a1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/--LAQiESDxY0/TbKLbQx_68I/AAAAAAAAACU/ZIp731tDAQU/s200/12a1.jpg" width="171" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This particular port is soft and mellow, and when decanted, didn't have very much sediment or encrustation. Because it is sweet, cooking mushrooms in it caramelises them, turning them deep golden brown. However, the sweetness doesn't overpower at all; in fact, it complements the fish really well. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Of course, you don't need a 1940 vintage; any good vintage port will do as long as it isn't overpowering or too sweet.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The key here is <i>experimentation</i>. Feel free to try different things, be intuitive, and avoid being restricted by what others say. I have never been one for prescriptive cooking, which is why I don't specify measurements or quantities. I realise that this is a contentious matter amongst cooks and especially food critics. However, I am not a food critic. I just enjoy eating!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_FwJMem8PMI/TbKOrBQrqlI/AAAAAAAAACc/Cn5emB69Oz4/s1600/12aa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-_FwJMem8PMI/TbKOrBQrqlI/AAAAAAAAACc/Cn5emB69Oz4/s200/12aa.jpg" width="141" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Of course, it is very important to cook ingredients in the right proportions and combinations to get the right chemistry. However, what is right for me may not be right for you. Which is why I feel that the best way is to do frequent taste checks, be open-minded, and, above all, trust your intuition.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Perhaps I really should call these "food suggestions" instead of "recipes" as that is what they really are: suggestions that you can try at home and feel that you're having gourmet meals at a fraction of what they would cost in a high-end restaurant. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh trevally fillet with skin on</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Vintage port</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh mushrooms</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Baby boy choy</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Creamy butter (less salt or unsalted)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rinse trevally fillets in salt water then dry thoroughly. Rub some salt on skin of fillet and allow to stand for a few minutes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat butter in a fry-pan, toss in sliced mushrooms and allow to simmer until mushrooms turn slightly golden. Sprinkle salt and black pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place trevally fillet in fry-pan, skinned side facing down then turn heat up slightly until skin begins to crisp.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When skin is crisp and golden, turn fillet over and allow other side to simmer until cooked. As simmering butter starts to brown at edges of pan, quickly toss some port over fish and mushrooms.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix in port thoroughly, stirring mushrooms continuously until they become caramelised.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove cooked fish from pan, then turn heat to high <i>very briefly</i>, toss in baby bok choy, turn off heat completely, then quickly remove vegetables to serve with fish.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place caramelised mushrooms and baby bok choy around trevally fillets, then garnish with parsley.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a zesty Sauvignon Blanc or if you prefer, a lightly oaked Chardonnay. Avoid overpoweringly oaked whites.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-11-happy-onion-mushroom-macaroni.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/04/recipe-13-baked-whole-rainbow-trout.html">Recipe #13: Baked whole rainbow trout stuffed with chili, garlic, onion & mushroom</a></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com1tag:blogger.com,1999:blog-4587554620883923362.post-11964809328776960082011-04-23T17:15:00.000+10:002011-04-23T19:31:27.657+10:00Recipe #11: Happy onion mushroom macaroni in spodumene casserole topped with pastry<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7EWi-n2o-zc/TbJ2hXYnwoI/AAAAAAAAACM/7RMQ7O8GBd4/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://2.bp.blogspot.com/-7EWi-n2o-zc/TbJ2hXYnwoI/AAAAAAAAACM/7RMQ7O8GBd4/s320/11.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you're wondering why this is called "happy", it's just a private joke: spodumene stoneware is all the rage these days, especially the tajines (which I have yet to acquire); few, however, know that spodumene is rich in lithium (which in its carbonate form has been used as a treatment for depression/bi-polar for ages).</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyway, I think this spodumene casserole looks so attractive and easy to cook with. It can be cooked on range-tops, as well as convectional and microwave ovens.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Macaroni</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushrooms</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Butter or margarine</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea-salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper (coarse ground)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Plain flour</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boil water in a pot, add butter or margarine, mushrooms, chopped onions, parsley and garlic. Allow to simmer for half an hour. Add salt and black pepper to taste. Then add macaroni and boil until pasta is <i>nearly</i> cooked. Avoid too much macaroni as it will absorb water and expand further when in casserole.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour ingredients of pot into casserole. Don't overfill.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix flour with a little water, salt and butter or margarine until a thick dough-like consistency is achieved. Flatten and cut a round portion with a diameter that matches that of the casserole. Place dough over top of casserole. Ideally, it shouldn't be submerged by the soup.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake in pre-heated oven until dough turns golden brown.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place casserole on a heat-proof plate and serve!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The macaroni can be omitted if you just wish to have onion mushroom soup.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-10-oreo-dory-pan-fried-with-16.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/04/recipe-12-trevally-in-weird-1940.html">Recipe #12: Trevally in "weird" 1940 vintage port with baby bok choy & caramelised mushrooms sans cream</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-15549307013690834292011-04-18T17:32:00.000+10:002011-04-23T17:19:48.649+10:00Recipe #10: Oreo Dory pan-fried with 16 y.o. rare old tawny port<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TcP1OyeloZI/TavYdwGVgbI/AAAAAAAAACI/4aMyl-GU9z4/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://4.bp.blogspot.com/-TcP1OyeloZI/TavYdwGVgbI/AAAAAAAAACI/4aMyl-GU9z4/s320/10.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have been thinking of making a creamy mushroom and port sauce for awhile, so when I found a bottle of Chateau Reynella 16 y.o. rare old tawny port, I thought it would be a good opportunity to try this.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So far, I have been extolling the virtues of French wines, although without a doubt, Australia produces some really great wines too. From experience, when it comes to tawny port, the absolute best I have tasted comes from Australia. Seppelt is world-renowned for their tawnies. But there are other great producers. Penfolds Great Grandfather port comes to mind, and Chateau Reynella's tawnies are amongst Australia's best. At less than AUD$10 a 375ml bottle, the 16 y.o. rare old tawny is an absolute bargain.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oreo dory is an Australasian classic that is easy to prepare in many ways. I plan to experiment further with this fish. Like its John Dory counterpart from the northern hemisphere, oreo dory has a firm-textured, flavoursome flesh. That is why I felt it would go well with rare old tawny.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b> </span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oreo dory fillets</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rare old tawny port</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Butter (unsalted)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh mushrooms</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White Onion</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Basil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat up fry-pan with a little olive oil, chopped garlic and white onions. When they soften, add a generous chunk of butter and allow to simmer on low heat.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss in fresh mushrooms, spreading them evenly in a single layer over pan. Turn heat up and allow them to brown nicely. Add salt to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When mushrooms have browned, push them to side of pan, so that there is room to place fish fillets evenly on pan. Again, don't overcrowd the fish. Fry slowly until bottom of fish is golden, then turn over and cook other side.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Just before fish is fully cooked, pour some cream, stir into mushrooms, then splash some tawny port. Mix ingredients in sauce, allowing it to bathe the fish as it cooks. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn off heat and quickly toss finely chopped basil and parsley over fish. Sprinkle a little black pepper if desired.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve over a bed of pasta, then top with creamy mushroom port sauce and garnish with remainder of fresh chopped basil and parsley.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a medium- to full-bodied Chardonnay, or even a Pinot Noir. (I had mine with Chilean Pinot Noir, which was superb.)</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-9-grilled-pork-medallions-in.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/04/recipe-11-happy-onion-mushroom-macaroni.html">Recipe #11: Happy onion mushroom macaroni in spodumene casserole topped with pastry</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-42771493330419067892011-04-17T15:28:00.000+10:002011-04-21T00:48:43.902+10:00Recipe #9: Grilled pork medallions in dukkah, za'atar, basil, rosemary and parsley<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-u9T-R_3sr2s/Tap6JMcsCaI/AAAAAAAAACE/-x2LFhmdLSU/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="http://3.bp.blogspot.com/-u9T-R_3sr2s/Tap6JMcsCaI/AAAAAAAAACE/-x2LFhmdLSU/s320/9.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love pork, so it is unusual that my first pork recipe comes at #9 in this blog. Nevertheless, here it is: pork prepared in a way that I have never done before.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The spices are fragrant, aromatic and uplifting: dukkah is an Egyptian spice blend, quite easily obtainable from spice shops; za'atar is Middle-Eastern, perhaps less easy to find in some places, although I think it is readily found if you browse the internet. (There are even recipes to make it.) I bought mine from Oxfam.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I don't know what inspired me to come up with this recipe; it was quite spontaneous. Pork is a very <i>amicable</i> meat, as I would put it, as it goes well with almost anything. It isn't overpowering in flavour, and quite easy to cook in a variety of ways. Depending on how it is cooked and the spices used, it can easily suit all sorts of palates, ranging from extremely spicy or sumptuously rich on one end, to mild and subtle on the other.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pork medallions</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dukkah</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Za'atar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Basil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rosemary</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili flakes</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-season pork medallions by rubbing olive oil, and salt, followed by a modest amount of dukkah and za'atar. If you've never tried these spices before, start with just a little to get a sense of their flavours and aromas. Allow to sit for a few hours.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-heat griller and when it is hot enough, place pork medallions. I prefer a grilling pan with ridges so that excess juices do not drain away but collect beneath the ridges.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place rosemary leaves on medallions as they cook and allow pork to turn golden with brown grill lines. Then turn over and allow other side to cook.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When pork is almost fully cooked, toss basil into pan, then quickly remove. Be careful that they aren't overcooked.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place pork medallions in serving plate, top with basil, a sprinkle of chili flakes and seal-salt to taste. Then pour excess juice collected from grilling pan. Add more fresh rosemary leaves if desired and garnish with fresh chopped parsley.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a light, earthy, aromatic white, such as Gerwutztraminer. Or if you prefer a little contrast, a complex White Burgundy would do well.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-8-barramundi-bourgogne.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/04/recipe-10-oreo-dory-pan-fried-with-16.html">Recipe #10: Oreo Dory pan-fried with 16 y.o. rare old tawny port</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-88151546968661911722011-04-16T02:43:00.000+10:002011-04-21T00:50:55.089+10:00Recipe #8: Barramundi Bourgogne<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HfB4XZqCI0M/Tahk9bagrQI/AAAAAAAAABo/eJGtbNBdGww/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-HfB4XZqCI0M/Tahk9bagrQI/AAAAAAAAABo/eJGtbNBdGww/s320/8.jpg" width="320" /></a></div><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We have such lovely Barramundi in Australia it is difficult to exclude them from home-cooked meals, especially since they're so easy to prepare.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This version is a variation of Recipe #1 with a significant difference: the addition of White Burgundy. Hence the name. This, coupled with a splash of lemon, gives a subtle, mellow tanginess which complements the rich textures of the fish.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Barramundi fillets</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Creamy unsalted butter</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lemon</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White Burgundy (I found a lovely inexpensive bottle of Saint-Véran which was excellent)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fried shallots</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt (sea salt is preferable)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili flakes</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Melt butter in a large flat fry-pan, add chopped garlic and allow to simmer in low heat.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rub some sea-salt on barramundi fillets. Make sure they're dry; otherwise they won't brown properly.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When garlic is soft, gently place fillets evenly over simmering butter in fry-pan. Add a little ground black pepper, salt and chili flakes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Keep heat low, allowing fillets to cook slowly. If it gets too hot, causing butter to overbrown, add some olive oil. (This shouldn't be necessary if the heat is kept low.)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carefully turn over fillets, then briefly increase the heat and allow bottom side of fillets to brown gently.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When they turn golden, turn them over, squeeze some lemon, allowing the juice to seep into fish. Then splash White Burgundy and quickly turn down the heat again.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place barramundi fillets on a serving plate, pour butter-wine sauce over them, followed by garlic, then top with fried shallots, chili flakes and finely-chopped parsley.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I served mine over a bed of pasta, which I tossed into fry-pan with remaining butter-wine sauce and very briefly stir-fried.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Naturally, I complemented this meal with the Saint-Véran!</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-7-chili-chicken-butter-fried-in.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/04/recipe-9-grilled-pork-medallions-in.html">Recipe #9: Grilled pork medallions in dukkah, za'atar, basil, rosemary and parsley</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-30124069207240707432011-04-05T01:21:00.000+10:002011-04-16T02:49:23.432+10:00Recipe #7: Chili chicken butter-fried in garlic, cream and white wine<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CUD1DJcAK4g/TZnWuKp17rI/AAAAAAAAABk/K1B_O0xJJ4k/s1600/meal7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-CUD1DJcAK4g/TZnWuKp17rI/AAAAAAAAABk/K1B_O0xJJ4k/s320/meal7.jpg" width="318" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yes, I still have some chicken fillet left, so I decided to just go with th flow and cook whatever comes to mind.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am still in my butter phase, simply because it has the loveliest richly aromatic smell while cooking and it makes me almost drool while preparing the food. It isn't always easy to cook with; a good thick solid fry-pan is best and low simmering heat prevents it from over-browning. Above all, it is necessary to be very patient and cook very slowly with butter.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chicken breast fillets</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Creamy unsalted butter</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh cream</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White wine (I used Sauvignon Blanc again)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mushrooms (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili flakes</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pasta</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Pasta</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As usual, boil water; add pasta, olive oil and salt and allow to simmer until pasta is cooked. Drain excess water and stir pasta until it is just right to serve.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Chili chicken in garlic, cream and white wine</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sliced the chicken fillets into strips, placed them in a warm fry-pan and allow them to dry very slowly. If necessary, drain excess water from chicken.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add garlic (chopped coarsely or finely if preferred). Keep heat very low, then when ingredients are dry, place a generous chunk of butter and allow to simmer gently. Allow the garlic to be immersed in simmering butter and very slowly stir-fry. Garlic should begin to brown slightly. Toss in chili flakes and salt to taste. Allow to simmer further.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By now, chicken fillets should be starting to cook in simmering butter. They will begin to brown, as they have been allowed to warm and dry in pan before butter is added.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At this point, tilt pan back and forth, allowing butter to flow up and down, immersing its ingredients. Toss in chili flakes. Personally, I like enough chili to give the sauce a rich reddish-brown colour.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At this point, an egg may be added (just allow some space in the fry-pan) and fried in butter sunny-side up.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As butter begins to brown, don't allow it to dry completely. Splash some white wine and continue to tilt pan back and forth so that butter-wine sauce permeates the ingredients. If the chicken isn't browning sufficiently, tilt pan back and allow sauce to drain down and move fillets to top to allow them to slowly fry and brown further. If sauce dries too much, splash a little more wine, followed by fresh cream, just enough to enrich the sauce, before quickly turning down the heat.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At this point, an egg may be added (just allow some space in the fry-pan) and fried in butter sunny-side up.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place drained pasta on serving plate, then arrange chicken fillets on top, topped with a fried egg, if desired. Then pour garlic butter sauce over and allow to soak down. By now, the aromas should be so overwhelming that you just can't wait to serve. :)</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>I drank what was left of the Sauvignon Blanc, although I feel that a richer, more complex wine such as lightly oaked Chardonnay might be better suited.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-6-deep-fried-tasmanian-salmon-on.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/04/recipe-8-barramundi-bourgogne.html">Recipe #8: Barramundi Bourgogne</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-30778142197017775992011-04-03T21:50:00.000+10:002011-04-05T01:23:17.783+10:00Recipe #6: Deep-fried Tasmanian salmon on fried rice<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0RerAZmQIbs/TZhU1g4baQI/AAAAAAAAABc/XIZjl-KNsns/s1600/meal6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-0RerAZmQIbs/TZhU1g4baQI/AAAAAAAAABc/XIZjl-KNsns/s320/meal6.jpg" width="317" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I decided to cook the remaining salmon in my fridge, and combine it with rice instead of pasta.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This meal is <i style="font-weight: bold;">super</i> simple. So easy that I didn't have to think much about it in advance. I was wondering if I should include it here; however, the picture turned out rather nice so I thought, "Why not?"</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh Tasmanian salmon fillets</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Extra-virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Long-grain rice</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onions (red or white)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chili flakes</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cumin</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Paprika</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Deep-fried Tasmanian salmon</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat olive oil in a pot/sauce-pan until it is simmering, just about to boil. Extra-virgin oil is thicker and takes a while to simmer; however, when it does, it is nice and hot for deep-frying.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gently place fillets of salmon. I only had skinless salmon, although I would have preferred salmon fillets with skin to deep-fry as they crisp really well. If you're cooking with skinned salmon, it is a good idea to rub skin with salt then dry fillets before cooking.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Allow to simmer in olive oil until deep golden grown. You needn't turn over fillets if oil is sufficient to cover fillets; otherwise, simply tilt pot/pan back and forth to allow oil to gently cook fillets.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Fried rice</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir-fry chopped garlic and onions in olive oil until brown.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add cooked rice and mix. Cumin and paprika give colour and flavour, so if available, add generously.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle salt to taste, turn up heat and very quickly fry ingredients.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place fried rice on plate and top with deep-fried salmon. Easy!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement with a zesty white. I had generic French Sauvignon Blanc which tasted more like Frascati, quite unexpectedly, which was rather refreshing when combined with spicy fried rice.</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/04/recipe-5-fried-lemon-butter-snapper-on.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/04/recipe-7-chili-chicken-butter-fried-in.html">Recipe #7: Chili chicken butter-fried in garlic, cream and white wine</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0tag:blogger.com,1999:blog-4587554620883923362.post-67634592764301333492011-04-03T00:44:00.000+11:002011-04-03T21:54:52.814+10:00Recipe #5: Fried lemon butter snapper on pasta with Viognier sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lRd9BSi2oc8/TZcXN5uMONI/AAAAAAAAABU/ZRkotFoQUfg/s1600/meal5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://4.bp.blogspot.com/-lRd9BSi2oc8/TZcXN5uMONI/AAAAAAAAABU/ZRkotFoQUfg/s320/meal5.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">OK it is only my fifth recipe and I am still experimenting with what's in my fridge. There isn't much: fresh salmon and chicken breast fillets. Then a friend brought me some fresh Australasian snapper. Surprisingly, they cost as much as salmon: over AUD$10 for less than 300 gms.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Before I cook, I often try to visualize what ingredients I have and how I am going to put them together in a meal. This process could take a day or two. I normally go through phases: fish/pasta/white meats, etc., so expect to see a few more variations of this theme.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I start with something quite commonplace, mundane even. (This might not seem so to other people living elsewhere.) Like Australasian snapper. A favourite for fish and chips here. Easy to prepare and easy to cook: deep-friend in batter, grilled or just pan-fried.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I thought: OK I will fry the snapper in butter with a special sauce over plain boiled pasta. Then the ideas came flooding in and this is the result:</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Australasian snapper fillets</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Creamy butter</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lemon (half will do)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh cream</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">French Viognier (best is from Condrieu; however it is very expensive)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh mushrooms</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">White onions</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pasta</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Parsley</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Pasta</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boil pasta in water, add olive oil and salt, then allow to simmer until pasta is cooked. Drain excess water.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Viognier sauce</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well, this is really a butter based creamy sauce of which Viognier is an ingredient.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss chopped onions and garlic into fry-pan, add butter and allow to simmer until onions and garlic begin to brown slightly. Then place mushrooms evenly over the pan, allowing them to brown nicely.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Move onions, garlic and mushrooms to edge of pan, leaving enough space to place fillets of snapper, evenly, without overcrowding, while keeping heat at simmering temperature. Cooking fish in butter can be tricky because if the heat is too high, the fish will stick to the pan and possibly get burned over overcooked. Tilt pan from side to side to allow fish to be immersed in butter, moving the fillets gently to ensure they don't stick to the pan. Don't worry if the fish doesn't brown. If cooked slowly, the surface with turn slightly golden. Carefully turn them over to cook other side.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As the butter sauce turns brown, squeeze half a lemon and continue simmering.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then add a splash of Viognier, simmer for a few minutes, while adding more wine, in small measures. This prevents the sauce from drying up.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Serve</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When fish is cooked (and slightly golden brown), remove them from the pan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place them over bed of pasta.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Continue to simmer Viognier sauce, then add a little cream for texture and gently stir into mixture of mushrooms, onions and garlic. Add salt and black pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By now, the mushroom would be deep golden brown and the sauce rich, buttery and deliciously aromatic.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour sauce over fried fish and pasta, allowing it to soak down.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle chopped parsley generously before serving.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Complement meal with a fresh French Viognier (preferably Condrieu).</i></b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>A note on Viogniers: recently it has become an increasingly popular grape variety especially amongst boutique wineries in the New World. Australia has produced some outstanding examples, including some innovative Shiraz-Viognier blends. These blends, although potentially good when well-made, isn't on my list of great wines, to be honest. Viognier is like the white version of Pinot Noir: difficult to deal with; however, potentially turning out the best wines in the world. The reason why I prefer French Viognier is because the best producers bring out the subtle complexities of this grape, while balancing terroir with tradition. Condrieu is the apotheosis of this example of wine-making. Many New World styles, on the other hand, tend to be too blatantly fruit-driven or over-worked for my liking. Of course, there're many exceptions to this; however, I generally prefer to stick to the French style.</i></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://100weirdfood.blogspot.com/2011/03/recipe-4-butter-fried-chicken-breast.html"><Previous</a></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Next> <a href="http://100weirdfood.blogspot.com/2011/04/recipe-6-deep-fried-tasmanian-salmon-on.html">Recipe #6: Deep-fried Tasmanian salmon on fried rice</a></b></span>Chihhttp://www.blogger.com/profile/17130945896984284668noreply@blogger.com0