Thursday, September 15, 2011

cooking classes

Today's lesson - Asian style pan fried fish fillet.

This dish is so simple - all you need is a couple of fresh ingredients which highlight the flavours of good a good quality fish fillet.  

You'll need this:

1 x large fillet of firm fish (We used Red Emperor)
1 x large knob of butter
1 x red chilli, finely chopped
2 x cloves of garlic, minced
1 x large piece of ginger, minced
1 x bunch of coriander stalks, finely chopped
Salt and Pepper for seasoning
Light splash of Soy Sauce
Lemon, for serving

You'll need to do this:

Heat heavy based frying pan.  Add butter and heat until melted.  Add onion, garlic, chilli, coriander and fry for a couple of minutes. Season with salt and pepper.  Add fish and cook on first side for 4-5 minutes, making sure to cover in onion mixture.  Then turn and fry on second side for another 4-5 minutes.  Serve with a splash of soy sauce and a squeeze of lemon.

I will be the first to admit that I am a total novice when it comes to cooking fish and yes, I get a little daunted by cooking fish for anyone who I don't know too well!  But it actually is super easy and well worth the pressure! 

Happy Eating!

Sunday, September 4, 2011

homemade veal ragu pasta

You'll need this:

1.5 kg fresh tomatoes, diced
2 onions, finely chopped
2 cloves of garlic, minced
2 stalks of celery, finely chopped
2 carrots, finely chopped
4 tablespoons tomato paste
Large bunch of rosemary, coarsely chopped
2 teaspoons of ground chilli
1 litre chicken stock
plain (all-purpose) flour
Salt and pepper for seasoning
250gms butter
1.5 cups dry white wine

2 kg veal shanks

1kg of your favourite pasta - homemade pasta will make this dish!

Serves 6-8 hungry people.

You'll need to do this:

Heat half the butter in a heavy based, oven proof saucepan over medium heat.  Add the onion, garlic, celery and carrot and saute for 6-8 minutes, careful not to brown.  Stir through chilli and rosemary.  Add white wine and cook for about 3-4 minutes, until the wine reduces.  Add the tomatoes, tomato paste and stock.  Season with salt and pepper.

Meanwhile, lightly dust each veal shank with the seasoned flour.  Add remaining butter to a shallow frying pan and fry off the shanks in batches to brown on each side.  Once browned, add to tomato mix.

Once veal is browned and added to tomato mix, place saucepan in a preheated oven (180 degrees celcius).  Cook for approximately 2 1/2 hours, or until the meat is tender enough to fall off the bone. Once cooked, pull meat and discard the bones.  Try not to break the meat up too much, as the chunkier, the better!

Once you are ready to eat, cook the pasta in boiling water and then stir through the ragu, with a small amount of the cooking water to create a silky texture.

Taste for seasoning, and add salt / pepper as needed.

A meal fit for a celebration (oh, and Father's Day of course!).

Eating this tonight, as well as reading about my family's wonderful day back home, has made me v. homesick.  I am feeling the full distance of the continent that separates us right now!  Really wish I could be home with them all...
Happy Eating!