Monk fish in tomatoes and bell pepper Sauce

Simple but very effective (I.e. delicious) recipe. Try not to settle into buying the frozen fish, it will kill the dish. always buy fresh one,  otherwise I don’t have anything to add (just for the sake of Google robots), other then… as my apron say ‘just do it’.

Just do it

Ingredients:

77g Pancetta.

4 Big tomatoes, quartered.

3 Medium onions, sliced.

2 Bell peppers, red and green, cut to stripes.

1½ teaspoon sweet paprika.

250ml chicken stock.

3 Tablespoon capers.

2 Descent size monk fish, de boned, clean and each cut in to two along the spine.

Salt and pepper.

Preparation: 

Pre heat the oven to 180 degrees C.

Rub the monk fish all over  with half of the paprika and set aside.

Begin by gently fry the pancetta in heavy skillet. Just before golden add the peppers and continue to fry until the peppers start to burn.  Add the onions and sauté them until the onions become transparent and slightly soft.

Add the tomatoes and keep frying on medium heat. When the tomatoes starting to falling apart add the stock,  the remain of the paprika and the capers. Gently mix, bring to boil. Turn down the heat.

Add the fish into the skillet, making sure the fish is bury in the sauce. Bring back to gentle boil.

Cover the pan, remove from the fire and bake in the oven for twenty two minutes.

Bon appetite.

Ronen

 

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Roast bell pepper and broad bean in Tahini sauce.

Very simple but surprisingly tasty recipe for Roast bell pepper and broad bean in Tahini sauce.

There is no much point to bang on about it for the sake of Google, so we get straight to business.

Just one last thing. As usual at this time of the year, we have plenty of vegetables grow in our garden.

SaladSalad

 

 

 

 

 

Ingredient:

For the vegetables:

3 Bell peppers in different colour, clean from the seeds and sliced to medium size strips.

½ Cup podded broad beans.

Handful yang brad beans, ends trim. If you can’t get yang beans, than add another cupful of podded broad beans.

1 teaspoon coriander powder.

Salt and pepper.

Olive oil.

For the Tahini sauce:

¾ cup row Tahini.

Juice of one big lemon.

Juice from pitted green olives  brine.

Handful finely chopped parsley.

1 Crushed garlic.

Salt and Pepper.

 

Preparation:

First make the Tahini sauce. Pour the row Tahini into a bowl, add the parsley, garlic and seasoning.

Add few tablespoon of the olive brine and mix, gradually add more until you got the Thaini to a consistency of double cream. At this stage add the lemon juice and mix well. By now the Tahini need to be runny as single cream. Set aside.

Add four (or there about) tablespoon olive oil into heavy skillet. Fry the pepper and the broad beans ( if you have them) until started to be golden than add the podded beans and keep fry the vegetables few more minutes until the podded beans started the brown.

Turn off the heat, set aside until cold. Add the Tahini sauce, gently mix, adjust the seasoning and here you have it.

Bon appétit

Ronen

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Meatballs stew with white vegetables (mainly).

It been a while since I post something. Well it was due to me visit my parents in Israel and on the way I want with my two brothers, their children and friends to spend some very good time in the desert, celebrating the Mid Burn festival.

One child is messing.
Here she is.

To relate the event to today post, here is our kitchen. As you can imagine, we didn’t cooked that much and we survived mainly on snacks.  But.. we did serve the crowd a lot of coffee.

 

Shay in action in camp winners kitchen.
My friend Mahmud coffee kettle.

Anyway, I give you the recipe without too much talking but, to say it was invented  yesterday and it was good. You may consider to thicken up the sauce in the end by mixing bit of roux in to it.

Meatballs stew with white vegetables (mainly).

Ingredients:

1.2kg minced meat.

1 Celeriac head sliced to eight wedges.

½ white cubage roughly sliced.

1Lt beef stock.

2 sliced onions.

1 Chopped onion.

1 Cup chopped coriander.

Olive oil.

2 Tablespoon paprika.

1 Tablespoon ‘Baharat’ (https://en.wikipedia.org/wiki/Baharat).

Salt & pepper.

Preparation:

Mix the minced meat with the coriander, the chopped onion and the spices. Let rest in the fridge for some time.

Make around twenty meat balls, slightly press them down. Lay baking paper on a baking tin and put the meatballs on top.

Bake in pre heated oven for 15 minutes on 200 degrees C. Just to make the firm.

Meanwhile, sauté the onion in heavy stewing pan. After  seven minutes add the rest of the vegetables, and mix to cover them in the oil. Continuo to sauté’ for eight more minutes.

Add the stock and bring to boil. Lower the heat and keep it simmering.

Take out the meatballs from the oven (providing you wait the fifteen minutes). You can add the liquid from the meat to the simmering stock now, or keep it for the roux.

Put the meatballs in the stock and make sure they are all cover (more or less) in the liquid). It is okay to let the vegetables to be on the top. Add more stock if needed.

Lower the oven temperature to 180 C,  cover the pan and bake for at least thirty minutes.

Take it out and beef up the stock using the roux (https://en.wikipedia.org/wiki/Roux).

That it. I hope you will enjoy it.

Ronen (or dad, if my children will read it by any chance).

 

 

 

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Baked Salmon in passion fruit and Piri Piri sauce

Well, lately I been procrastinating  about the posting of a new post in my blog. One, I just return from Lapland Finland , were I was dog mushing, ice braking in the Baltic sea, fishing in a frozen lake, chasing the northern light, and accompany my dad. All with thirty odd people from Israel under the guidance of Mr Motty Blushtein from Kibbutz Nirim.

Two, once I return it took me at least a week to defrost from -15.

And three, I am also very busy with preparing knives to the upcoming Bush Craft event in Cornwall . it seems a never ending task to do it.

Knife making course in Cornwall

Any way (or as Raj Koothrappali say, anyhow) let’s get to business.

The recipe is easy as it get. Although I am highly suspicious about easy recipes, wane it is come to Salmon its ‘Salmon is Salmon Is salmon’, so it is all about the sauce. Piri Piri and Passion fruit have very distinct flavour so it make good sauce for the fish.

Ingredients:

4 Salmon filets.

6 tablespoon Piri Piri sauce.

2 Nice ripen Passion fruit or 3 tablespoon Passion fruit couls.

2 Tomatoes cut into cubes.

½ teaspoon dry mushroom powder.

Black pepper .

Olive oil.

Preparation:

All you have to do is to mix some olive oil with all the ingredients minus the fish and the mushroom powder.

Tip some of it at the bottom of oven proof tray, lay the filets in the try and spread the rest of the sauce on top of the fish. Make sure the sauce is spread evenly around the filets but don’t let it cover the fish. Dust with the mushrooms powder and you done.

Bake in pre heated oven at 180 degrees C for about 20 minutes .

Enjoy.

 

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Chicken stew with potatoes and red bell pepper

Hi there

I hope you survived Charismas, I barely did.

This Christmas my sister in law host us in her new house in London and cooked very good turkey. It was moist, tender and tasty. I been given the credit to her but also I must give it to Mrs Nigella Lawson, for that in her book ‘Nigella Christmas in page 115-116 show us all how to brine the turkey and make it a success every time.

Anyway, today post is not about Turkey, it’s about Chicken stew with potatoes and red bell pepper.

Not a lot to say about the recipe. It’s a all in one (apart of the green) meal, try it and you won’t be disappointed.

Ingredients:

6 Chicken thighs without the skin.

3 Onions roughly dice.

3 Red bell peppers roughly dice.

Pink Fir Apple (Fingerling) https://en.wikipedia.org/wiki/Pink_Fir_Apple as much as to feed three people.

Parsley.

500ml Chicken stock.

Lemon zest from one lemon.

2 tablespoon tomatoes puree.

Thyme.

Salt & pepper.

Preparation:

In a heavy skillet, one that you can use in the oven, start to fry the onions and the peppers. Once it’s started to burn reduce the heat and continuo to sauté the vegetables until soft to some degree.

Take the vegetables out and fry the thighs to nice golden colour. At first they will stick to the skillet but , leave them a bit longer and they will be released from the bottom of the pan.

Towards the end of colouring the chicken add the thyme, parsley and the lemon zest.

When the thighs are nicely coloured add the stock bring to boil and scrape the bottom. Add the tomato puree and mix.

Add the vegetables, mix gently and  season. Cover the skillet and boil on low heat for several minutes than put in pre heated oven at 180 degrees C’ for one hour. As always, check every now and then that there is enough liquid in the pan.

That all.

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