OVEN ROASTED BARRAMUNDI ON A BED OF VEGETABLES MEDLEY

This fish dish is perfect on so many levels: easy, tasty, light, healthy and most important - utterly delicious.

To feed 8 people you need:

8 X 150-200gr barramundi fillets

2 bulbs of fennel (when in season)

1 medium red onion

1/2 of medium size pumpkin

3 tsp of dry oregano

3 tsp of dry thyme

1/2 bulb of garlic

80 ml of extra virgin olive oil

2 red capsicums, deseeded and sliced into strips

8 vine-ripened tomatoes, quartered

2 tbsp capers

5 anchovy fillets

150 gr of black pitted olives of your choice

1 tsp of chili flakes

4 tbsp chopped flat leaf parsley

2 cup of white wine

Salt and freshly ground black pepper

Lemon wedges to serve

Method:

Preheat the oven to 180C.  Cut the pumpkin into approx into 3x3cm cubes, then cut the remaining vegetables into a similar size so they will cook evenly.  Separate the garlic cloves, place them on a board and give them a little squeeze with the back of your knife.  Place all the vegetables on a baking tray and mix through the capers, olives, anchovies and herbs, sprinkle chilies, season with salt and pepper, pour over wine and mix all the ingredients together.  Place the tray in the oven and roast for one 40 minutes, stirring occasionally.   The vegetables should be tender and the tomatoes should melt into the sauce.

Remove from the oven, snuggle the fish down into the medley of vegetables, drizzle with the remaining oil and sprinkle with salt and pepper.  Place it back into the oven for about 10 minutes or to your liking.

To serve – spoon the medley onto a plate, place a piece of fish on top, sprinkle with freshly chopped parsley and garnish with a slice of lemon.

VOL AN VENTS WITH TEA SMOCKED SALMON MOUSSE

My husband and I have a couple of friends who are both pescaterian so every time we invite them over, I try to come up with some new fish or seafood recipes.

As our paths and our circle of friends do not cross over the Christmas/New Year activities, we invited them over before the festive season started, to mark the end of the year and to wish each other all the best for the year ahead and I wanted to create the menu that would match the occasion, so I wanted my dinner to be festive with a slight touch of decadence.

At last I settled for the menu that I describe as “Frutti di Mare” which literally means Fruits of the Sea

Menu

Hors-d'oeuvre: Mini vol au vents filled with tea smoked salmon pate

 Entree: Sesame seeds crusted crab cakes served with sweet chili sauce

 Main Course:Roast barramundi with a medley of seasonable vegetables

Orange and red onion salad

Dessert: Chocolate semifreddo with pistachio nuts

Tea smoked salmon mousse

You need (for 8 people):

16 small size vol au vents

2-3 pieces, appx 600gr of fresh salmon (tuna is absolutely fine)

1 tbsp whole egg mayonnaise
1 tbsp. crème fresh

1 tbsp of horseradish cream

1 tsp of capers

1 medium Spanish onion, finely chopped

4-5 coriander stalks, washed, roots intact

4-5 sprigs of dill

A drop or two of red Tabasco sauce (optional)

Juice of half a lemon

Salt and freshly ground black pepper

For smoking:

2 tbsp of white sugar

2 tbsp of jasmine rice

2 tbsp of aromatic tea (jasmine, pekoe)

It is the first time in my life that I had smoked anything by myself and I have to say if you are armed with the proper cookware, it is not a big deal.  A wok is ideal but it has to have a rack and a lid which mine doesn’t, so I opted for a bamboo steamer as long as it is the right size to sit on top of the pan and leaves enough space between them to accommodate the fish without squashing it.  Prepare the salmon by sprinkling it with a mixture of sugar and salt, then place it in the steamer.  Line the bottom of the pan with foil, mix sugar, jasmine rice and any flavoured tea of your liking and pour over the foil, cover loosely with another sheet. Place it on a burner on medium heat and wait till the smoking process kicks in.

Once you can smell and see the smoke rising from the pan, place the steamer on top and smoke salmon for about 8 minutes.  The fish should be of a pale pink colour inside and out, but make sure not to overcook it as the process continues even after you take it off the stove.

Once it has cooled down, flake it, mash with a fork and then mix with all the other ingredients.  Adjust the seasoning to your liking, if the mixture looks too clumpy, add 1 or 2 extra spoons of mayonnaise or crème fresh.

When your guests arrive, warm up the vol au vents in the oven for a couple of minutes, fill up with the dip and garnish with a twig of dill and a slice of lemon.  Serve immediately.

Enjoy!!!

SESAME CRUSTED CRAB CAKES WITH TARTAR SOUCE

These delicious crab cakes are very easy to prepare and can be served in many ways:  as an entrée to a dinner, finger food at a cocktail party or just as a light lunch or even as a snack.

You need (for 4 people, 2 per person)

1 kg of cooked crab meat

Half a cup of coriander stocks and leaves

Half a cup of chopped spring onions

2 tbsp of whole egg mayonnaise

½ cup of breadcrumbs

1 egg

Splash of Tabasco sauce (optional)

1 tbsp of Worcestershire sauce

Salt and freshly cracked black pepper

5 tbsp of vegetable oil

For crumbling the cakes:

3-4 tbsp of white flour

3-4 tbsp of breadcrumbs

1-2 eggs lightly beaten

Salt and freshly cracked black pepper

2-3 tbsp of sesame seeds

For Tartar source you need:

1 tbsp of whole egg mayonnaise

1 tbsp of horseradish cream

4 small finely chopped gherkin

1 tsp of capers

1 tbsp of water

Freshly ground black paper

1/4 of finely chopped Spanish onion

Juice of 1/2 lemon

Method:

Of course, you can buy fresh crabs, boil them and then pick the meat out.  However, I went the easiest way and bought the cooked crab meat from our local fishmonger. If you do the same, make sure that when you open the packet, that you get rid of any excess liquid that might be in it. Then, combine the first nine ingredients and give it a good mix to achieve consistency, give it a taste and adjust the seasoning.   If the mix seems a bit runny, add more bread crumbs.  Take a table spoon and scoop a crab mixture, roll it into a ball with your hands, then flatten between your palms and place it on a flat tray or big plate.  Continue with the rest of the mixture until you have made 16 patties; refrigerate for 15-20 minutes. Then prepare two flat plates and one bowl, scoop 2-3 tbsp of flour onto the first plate, spread sesame seeds onto the second plate and beat two eggs into a bowl and season lightly with salt and pepper.

Take the cakes out of the fridge, heat the frying pan, or two, to speed up the process, pour vegetable oil, take one cake, dip both sides of it into flour first, then into the egg mixture, then press into the sesame seeds and into the pan.  Make sure that the heat is moderate, fry for about 5 minutes on each side until golden brown, place on a paper towel to get rid of the excess oil. 

To make the Tartar source:

Mix all the ingredients together in a small bowl and give it a taste, adjust the seasoning to your liking.  If it is too thick, add another spoon of water.

To serve – place two cakes on the plate, add a spoonful of Tartare souse and  garnish with a slice of lemon.  Serve with sweet chili sauce on the side.

Enjoy!!!

CHOCOLATE AND PISTACHIO SEMIFREDDO

Believe or not but all the credits for this amazing Italian dessert should go to British chef,  Gordon Ramsey and his Home Cooking TV show.  As I was watching him making it dessert, I was fascinated of how easy and quick he whipped up such a lovely sweet treat.  So I gave it a try.  It turned out to be exactly as easy to make as in was showing on the screen and it tasted every bit delicious as Gordon promised. So here it is, my new sweet hero.

The semifreddo (Italian for half-cold) is a bit like a cheat’s ice cream.  The genius of it is that you don’t have to make a custard base or churn it smooth in an ice cream maker; you simply combine beaten eggs, whipped cream and your flavouring and freeze it.  It makes the perfect make-ahead dinner party dessert.

One more point to consider:  although the recipe calls for 10 people, I can guarantee you that it can feed more, just cut the slices a bit thinner.

To serve it to 10 people you need:

Oil or butter for greasing

275 g dark chocolate (70% cocoa solids) plus extra for decorating

4 medium free rage eggs

100g of caster sugar

500ml of double cream

Seeds from 1 vanilla pod (I used 1 tbsp of vanilla essence)

100g pistachio nuts, loose skin rubbed off

Method:

Lightly grease the inside of a 1 kg loaf tin with oil or butter then line it with two layers of clingfilm, leaving a generous overhang.

Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water (the bowl should not touch water).  Heat until melted, then stir well and set aside to cool for 5 minutes.

Meanwhile, place the eggs and sugar in another bowl and whisk for 3-4 minutes, until pale, think and fluffy.  When the whisk is lifted, the mixture should leave a trail on the surface.  

Stir in cooled chocolate into the egg mixture.

Put the cream and vanilla seeds in a separate bowl and whisk until the mixture forms soft peaks.  Add the whipped cream to the chocolate mixture, then fold in the pistachios, pour into a prepared loaf tin, cover with an overhanging clingfilm and freeze overnight or for at least 3-4 hours.  It could stay in the freezer for up to 2 weeks before you use it.

Remove the semifreddo from the freezer 10 minutes before serving in order to soften it a little.  Run the back of your knife around the inside edges of the tin, then peel back the top clingfilm and turn the semifreddo onto a board or serving plate.  Remover the rest of the clingfilm, then grate a little extra dark chocolate over the top before slicing and serving.

Enjoy!!!

GAZPACHO SOUP

When I decided to make this soup for the very first time (not sure if I can use the word “cook” since there is no cooking involved), the recipe I chose to follow called for fresh tomatoes.  As this fruit in Australia is perpetually quite expensive, $4/kilo and more, and you need to peel them, I decided to cut corners and use canned ones instead.  I liked it, my family liked it and my guest like it too.  On top of that, it takes no time to make it.

To feed 8 people you need:

2X400 grams cans of chopped tomatoes (your preferred brand)

2 red capsicums

1 medium cucumber (peeled and seeds scraped)

1 medium Spanish onion

2 cloves of garlic (I adore garlic and use 4 or 5 cloves)

4 tbs of olive oil

1 tbs of red wine vinegar

Sea salt and freshly ground black pepper

A drop of two of Tabasco sauce

Handful of basil or parsley leaves (your own preference)

Method:

Place all the ingredients in a food processor and blitz, I like mine to be fairly smooth with a bit of texture.  Check the seasoning and adjust to your taste.

If you and your guests are feeling a bit adventurous, add a splash of vodka to the soup.

To serve - pour the soups into bowls, splash with extra virgin olive olive, sprinkles few basil leaves on top and warm crusty bread on the side.

It is delicious healthy summer soup is perfect to be served on a hot summer day for lunch or dinner.

Enjoy!!!

MARINATED BELL PEPPERS

This vegetarian dish is a perfect complement to a grilled meat dish, delicious when stuffed into pita bread or just serve it as a mezze for a Mediterranean banquet.  It has piquant flavours with a punch coming from the fresh garlic but mellowed by the sweetness of the balsamic reduction and fresh basil leaves.

To feed 8 people you need:

 4 red bell peppers (we in OZ call them capsicums)

3-4 cloves of garlic

5 tbsp of extra virgin olive oil

1 tbsp of red wine vinegar

2 tbsp of balsamic reduction

A pinch of salt and freshly cracked black pepper

A handful of basil leaves for garnish

 Method:

Pre-heat the oven to 250C.  Place bell peppers on a roasting tray and roast them turning them over for about 30 minutes or until they become black.  Remove from the oven, place in a bowl while still hot and cover with cling wrap for about 15 minutes to loosen up the skin.  Once the peppers are slightly cooled, remove the plastic and peel off the skin discarding the stalk and the seeds. 

Cut the peppers into strips about 2 cm wide and place in a serving bowl.  Peel and crush the garlic, then mix with the remaining ingredients and give it a taste.  The taste should be quite strong but it will be absorbed by the peppers, so make sure that you taste the garlic, salt and acidity of the vinegar.  Pour it over the peppers and place the bowl in the fridge to marinate overnight or for at least 3-4 hours.  If the dressing does not cover the peppers fully, give them a toss every now and then.

When you are ready to serve, dash some balsamic reduction over the bell peppers and garnish with basil leaves.

Enjoy!!!

GRILLED MUSHROOMS STUFFED WITH FETA

This dish can easily be served as an entree or as a side dish or just as a healthy lunch option.  

To feed 6 people you need:

6 big brown mushrooms

150 grams of Persian or Danish feta

2-3 gloves of garlic

4 tbsp extra virgin olive oil

Salt and freshly ground black pepper

Method:

Pre-heat your grill to 180C.  Peel and crush the garlic and then mix it with olive oil, salt and pepper.  Prepare the mushrooms by brushing away the soil (don’t wash them as they absorb water) and cutting off the stems.  Then rub the mixture all over the mushrooms and arrange them on a baking tray stem side up, crumble feta and place under the grill.  Pour a small amount of water to prevent the mushrooms from sticking to the bottom of the tray and ensure they cook equally.

Once the feta is browned, remove from the oven, arrange on a platter covered with baby cos leaves and serve immediately with bread which has been oven-crusted.

Enjoy!!!