Classic Italian flavours and a beautifully simple preparation.
2 cloves garlic, thinly sliced
150 ml extra virgin olive oil
3 plum tomatoes, roughly chopped
1 tsp salt
1 tb flat leaf parsley, chopped
1/4 tsp dried chilli flakes
half a small green capsicum, finely chopped
1 x 1 kg whole John Dory, cleaned
Heat garlic in the oil in a large non-stick pan until it starts to sizzle. Add tomatoes and break them up. Add salt, chilli, capsicum and parsley and simmer 2o mins.
Add fish to the pan, turning over to coat with the sauce, cover and cook on low heat for around 12 minutes and just done. Baste with the sauce several times and turn half-way through.
This works as well with fillets, of other firm white fish, and a shorter cooking time. Take the pan to the table and serve onto everyone’s plates.
Source: Rick Stein’s Seafood Odyssey
I have a permanent dispute with my wife over how to cook rice. This method from The Guardian collates the best advice.
Take 450 g basmati rice, rinse briefly and soak in cold water for 30 minutes, drain well.
Place in a wide pot over medium heat with 585 ml cold water and a large pinch of salt. Bring to the boil, stir, cover and reduce heat to low. Cook for 25 minutes.
Remove from heat, stand 5 minutes.
The amount of water is likely different for Jasmine (Thai) rice. I will update the post when I’ve worked that out.
An usually hearty and spicy Japanese tsukemono (pickle).
500 g thin long eggplants
2 tsp / 10 grs salt
100 ml water
1 tbsp hot english mustard (Colemans’s)
1,5 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
Cut eggplant into irregular bite-sized pieces wioth the rangiri technique. Mix with salt, add water and weigh down with a plate and weights. Let stand for 4-5 hours until a lot of liquid has been released. Drain and squeeze out moisture. Blend mustard and the rest of the ingredients. Add to the drained eggplant and mix. Serve topped with chopped shiso, shiso seeds or some yukari powder.
From: Tsukemono – Ikuko Hisamatsu
This is Boston clam chowder using New Zealand cockles. Nothing is thrown away from the steps in preparation so the flavours build. The key is to keep the shellfish, potato and celery as discrete morsels in a luscious matrix of cockle-flavoured soup. Continue reading cockle chowder
This goes well with meats and also in sandwiches, burgers etc. Make a bunch and keep it in the fridge. The star anis in this works wonders, there is a chemical explanation by Heston Blumenthal
Continue reading Caramelized Onions
This is a great condiment for Thai and other Asian-style stir-fries and soups.
80 ml oil
2 shallots, finely chopped
4 garlic gloves, finely chopped
20 grs dried chilli flakes
1/4 teaspon palm sugar
Heat oil and fry shallots and garlic until brown. Add chilli flakes and palm sugar, stir well. season with salt.
Can be stored in the fridge for quite a long time.
Source: A little taste of Thailand, Oi Cheepchaiissara
This is a typical isakaya-style dish, delicious, light and utterly satisfying.
1 kg clams, scrubbed well.
125 ml konbu-dashi
125 ml sake
60 ml / 4 tbsp mirin
2-3 spring onions, thinly sliced
optional: yuzu zest / green asparagus / udon or soba noodles
Soak scrubbed clams in cold salted water for a few hours to remove sand. In a large, deep pan combine the sake, mirin, and water. Bring to a boil then reduce to a simmer. Add the clams. Cover the pan tightly. Steam for a few minutes, shake repeatedly until the clams open, this should take about 3 minutes. Garnish with finely sliced spring onions and optionally yuzu rind (alternatively tangerine-, lime- or lemon-zest) as well as steamed asparagus tips. Some udon or soba noodles, (boiled separately) turn this into a satisfying main dish.