I am away for few weeks (going to New Zealand). So for the sake of my devoted followers (hope there are some, at all) I am publish this post. It was oh so busy last few days so I don’t have time to make it as a normal readable post. I just publish my initial recipe and when I be back I will type it in a normal way. In the mean time try and decipher my hand writing and the language.
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’.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 .
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 .