By yash, on March 26th, 2009% this recipe owes a lot to le petit fleur de liban, M.ibrahim hadla, from the lush green mountains of lebanon.
yes, came out pretty good, even tho, we used a not so great fish.but this recipe is great for cooking even a not so great fish.the following recipe will serve 4 , if served on its own with some salad and rice, or upto 10 if u have a huge spread .
- Whole fish – 1kg cleaned , and gutted , scaled, and washed with cold water. ideally use a fish like snapper, or grouper. but, any fish shld work. fresh is best, and minimal amt of bones ideal.if u are fussed abt bones, thenuse fillets, but just not the same.
- fresh lemon-1 nos
- onions peeled- 250 gms
- bell peppers -150 gms or abt 1 good sized one.
- chopped tomatoes – 400 gms can, or fresh abt 750 gms.
- cumin pdr- abt 10 gms
- coriander pdr- abt 20 gms
- olive oil- pomace abt 20 gms, aand extra virgin abt 10 gms
- fresh garlic – lots of it. atleast 35- 40 gms
- fresh flat leaf parsley- lots.
- fresh coriander – lots
- salt and peppper to taste
- roasted or fried pine nuts- to garnish, but not essential, just adds to the stuff clogging up ur arteries, and makes the fish even more tasty.
- umm now make the sauce first.
- saute chopped onions, garlic, in pomace, till lightly borwned. then add the bell peppers,cumin, coriander pdr, and tomatoes.
- simmer till thick,and pizza sauce consistency.
- pat fish dry, squeeze lemon, and salt and pepper on it.
- put in deep roasting pan, or ovenabale container ,and pour the sauce over the fish.
- cook at 350 deg F or 160 C, till half done.
- sprinkle with lots of fresh herbs , chopped, and the pine nuts,a nd the extra virgin olive oil
- finish to cook in the oven.
- serve with steamed rice, saffron rice, cuban bread, baguette, whatever u want to soak….up the oily rich sauce
- TAA DDAAA..
. . . → Read More: samak harra-or fish as chef ibrahim hadla used to cook.
By yash, on February 27th, 2009%
- cous cous- 200 gms
- stock to cook the cous cous-roughly double, also some stock for this and that.
- onions peeled and chopped- 100 gms
- garlic cloves crushed and chopped – 5 gms
- saffron strands – 3-4 microwave for abt 15 seconds and soak in water
- chilli flakes-pinch
- olive oil- 20 ml , some pomace and some extra virgin. the pomace to cook, and a final few drops of the extra virgin for the flavour.
- vegetables cut in chunks- zucchini, potato, aubergine, bell peppers.tomatoes, cauliflower. these are just a guide, use whats fresh and in season.- abt 250 gms in total.
- tomato paste- 2 tbsp
- thats it really. u can also add some of the preserved lemon to the cous cous. but thats up to individual tastes. the recipe to make preserved lemons shall follow at some stage or the other.
- fresh herbs- parsley, is good, basil can be fantastic, in Lil bits.maybe some marjoram.
- heat the pomace olive oil, add garlic, onions, and saute saute add tomato paste and chili flakes and hold. now 2 ways to go ahead.
- either you roast the vegeables in an oven and add or u blanch in oil, and add, all depends on which direction yr heart decides to take, burst the arteries, or not soo much.oh the tomatoes dont fry pls.
- then add some stock to the sauteed mix and simmer with the vegetables.add the saffron.hold.
- heat some more stock up and add the couscous. and some extra virgin olive oil this time. add just enough to cover up the cous cous, and let it soak in the stock. take off the fire and over and keep. stir through with a fork, and hope that you haven’t over cooked it.
- serve the cous cous with the vegetables on the side the juice of the vegetables should be nice and reddish , and little bit oily u know just luscious..yeah yeah thats the way forward.
. . . → Read More: cous cous with vegetables – serves abt 4..
By yash, on February 7th, 2009% this recipe comes from vikram bindra’s sis, ashu
- fresh tomatoes halved- 1kg or can steal some from hillborough rd #354.
- olive oil- 25 ml
- fresh herbs chopped(in this case basil and thyme)- a few sprigs depending on how much flavouring yu like
- salt and pepper
- garlic chopped- again depends on personal choice
- cottage cheese- to top the tomatoes.or could use feta..
the tomatoes marinate with the fresh herbs , olive oil and season with salt and pepper.
grill on chargrill till nicely coloured and flavoursome
crumble the cottage cheese add some more fresh herbs and top the tomatoes with it.
Voila.. u have a feast fit for us oldie buggers..
. . . → Read More: fantaboulous tomates grilled with cottage cheese- ASHU BINDRA..
By yash, on March 14th, 2008% 15 egg yolk+150 g sugar
Whisk together till light and creamy
60g cornflour+100g cocoa powder mix together
900g dark chocolate+500g butter melt in microwave on low
15 egg white +150g sugar, beat together to form a meringue with stiff peaks
Before all the above things are accomplished,make sure yu have apre- heated oven to 200 C.
then add the melted butter /choc mixture to the eggyolks, incorporate the cornflour/cocoa mix, and finally fold in the egg white. grease about 40 ramekins ( 60-70gms mix )with butter , and grain sugar. pour in the mixture to about 3/4th of the height, then pop into the oven.Bake for 8-10 minutes, if you want it soft centered,or about 4 minutes more if you want it more dry.(good idea in this case is to cover the top with some foil.
serve hot with some vanilla ice cream..
. . . → Read More: Chocolate souffle
By yash, on February 27th, 2007%
- cream cheese-2.2kg
- sugar 690 gms
- 6 egg
- 12 egg yolks
- 180 gms sour cream/labneh drained yoghurt
- vanilla essence 30 ml
- corn flour 80 gms
- mixed berries 200 gms or melted dark chocolate or whatever the hell yu want (tastes gr8 when spiked w/ baileys)
125 deg C for 80 mins.
methode-
whip the cream cheese till completeley soft and creamy .use philadelphia/elle et vire/anchor/pinar . add the sour cream/ labneh/ drained yoghurt.
add the sugar and corn flour.add the eggs(yolks +whole slowly till incorporated)
add essence
add the berries or whatever else you wanna flavour it w/.
bake at the temp mentioned above.leave overnight in the chiller.atleast !!!
this is important the mixture shld get time to settle, also if the cheese cake seems to getting over browned from the top cover w/ aluminium foil. and also when baking use a water bath..
and name it cheesecake al la fatman .
On the request of my now wifey , am adding recipe for a biscuit crumb base.
- butter- 100 gms
- grain sugar- 100 gms
- biscuit crumbs-200 gms.
mix all well. press down hard in the cake tin, then bake for abt 5 mins.then pour in the cheesecake batter , and bake as before.
you could also use a mixture of
- 100 gms butter
- 100 gms white sugar
- 200 gm flour /or 180 gms flour and 20 gms “home brand 100%cocoa powder”, available in nz , from countdown, foodtown, woolworths, its as good as valrhona /dgf .has 21.6 %fat content , which in the case of cocoa powder, is a sign of good times.
drool over the results …and be happily ever after!!!!!!!!!
. . . → Read More: Cheesecake or should i call it simply irresistible
By yash, on February 24th, 2007% take oil, add the herb, bottle and use as required.as simple as that, no hocus pocus….
. . . → Read More: rosemary or any other herb oil
By yash, on February 19th, 2007%
- 450 gms butter – cream well till fluffy
- alongwith 450 gms grain sugar till all sugar is incorporated.
- whisk 11 eggs separately till mixed.
- add the eggs a little at a time to the egg and sugar mixture.
- add 1/4 tsp vanilla essence/altrnatively can add lime zest/rum/whisky/alcohl of choice.
- sieve 550 gms of flour with 1/2 tsp of baking powder.Add 1/4 tsp dry or 20 gmcandied ginger+1/4 tsp cinnamon, nutmeg and some mixed cake spice. fold into the mixture.
- Add some blackjack, i.e caramel, with a bit of water to keep it flowing, to add some more colour and flavour.
drop in muffin trays/or cake molds..bake at 375 deg F. 12-15 mins for muffins and 45 ++mins for cake.
for fruit cake replace 250 gms or more depending on how rich you want the cake to be of flour with dried fruits. mix them with the flour.end of the process add like flour.Aslo with fruit cake its better to replace the sugar with brown sugar.gives better colour and flavour.
IMPORTANT- after baking cake, baste with alcohol liberally.it will be better, not on the same day, but a day after and so on.
the fruits can also be soaked in alcohol before,the longer the better.
Also no BLOODY TUTTI FRUTTI -good quality nuts, dates, raisins .,black currants , candied ginger, candied orange peel,chopped up.
. . . → Read More: in the century of the fruit cake or was?:””..)it muffin
By yash, on February 10th, 2007%
- arborio /carnaroli rice-200 gms
- mixed mushrooms 100 gms-ceps are nice called funghi porcini-if not fresh then use abt 30 gms dry.also if dry then cook with some water to make a nice stock.helps if you have some morels as well.
- onion chopped -50 gms
- garlic sliced-10 gms
- rosemary-1 small sprig
- white wine- 30 ml
- cream-100 ml
- butter-75 gms
- parmesan-40 gms
- mushroom stock-200ml
- olive oil-20 ml
- white truffle oil-1ml
saute the onions, garlic, rosemary, rice and mushrooms with some olive oil
add hot stock till absorbed, still stirring ..add wine , cream and finally parmesan.cook only till rice is al dente.add butter finally add the truffle oil.eat immediately otherwise becomes like cement.
this risotto is enough for atleast 10 people
. . . → Read More: risotto ai funghi/basically italian chawal w/ mushrooms
By yash, on February 5th, 2007% Nasi goreng paste-
shallots-200gms,
red chillies-fresh prefrably-50 gms,deseeded
garlic25 gms,
grind to a paste.
Heat oil25 gms , add spring onion whites cut in 1/2 inch pieces abt 5 whole stems, add the paste and stir fry.
Then add the raw shredded chicken -200 gms and prawns- cut in halves-250 gms cook slightly, then add the sweet soy sauce-30 ml, and the cooked rice-400 gms, dash of oyster sauce, dark soya and light soy sauce finally spring onion greens.
optional garnishes- shrimp crackers, chicken satay, and fried egg served with peanut sauce
. . . → Read More: nasi goreng
By yash, on February 5th, 2007%
- 3 eggs separated-
- 250gms mascarpone
- 250ml cream
- 100 gms sugar
- 100 ml coffee decoction
- 50ml kahlua / tia maria.25 ml baileys/or similar liqueur
- 1 packet vicenzi ouvo finger biscuits(no substitute acceptable)
method
Whisk egg yolks w/ mascarpone and 1/3rd sugar. whisk cream +1/3rd sugar and egg whites+1/3rd sugar separately.
Fold in cream and cheese mix. Add flavouring.
Fold in egg whites.
Lightly soak the finger biscuit’s/ coffee +Tia Maria mix. Then layer the 2 alternately. Chill until set.
Top w/ dark cocoa pdr.
can be frozen very well. defrost slightly, cut in slices and serve with berry compote
. . . → Read More: tiramisu..
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