So I decided it had been too long since I'd eaten Sea Bass and had to cook some up for dinner. I hunted around for some quick-n-easy recipes to try out but I still wanted to taste the fish itself since it is probably the most delicious fish I've tasted (still never tried John Dory though - could it dethrone the bass?)
Eventually I found a recipe for a straightforward Sea Bass Fillet with Rocket Pesto and Fresh Rocket which I more or less followed. The fish was prepared the easiest way possible - pan-fried with a little butter and white wine - and the pesto simply involved a bit of ingredient frying and blitzing in a blender.
The result of this was what you can see above - a delicious piece of fish with some peppery-freshness from the rocket, both fresh and pesto. A pretty tasty light dinner overall.
Friday 30 May 2008
Sunday 25 May 2008
Bhuna Keema with Khara Masala
Okay, my titles aren't witty like Dave's and my food looks like steaming turds on urice. This is a very tasty dish though. I found the recipe at Recipe Zaar so have a search for it there.
It's pretty easy to make: more or less a "chuck it in the pot and wait" dish. Brown a couple of medium sized onions in a frying pan. Add a cinnamon stick, ten peppercorns, two cardamom pods and eight cloves to the browned onions and fry for one minute. Add six minced garlic cloves and about one and a half inches of ginger, also minced. Fry this for another minute. Then add a teaspoon of cumin seeds and 500g of mince. You can use beef, lamb or whatever really. I used turkey mince because I couldn't find beef mince in Somerfield (they don't stock such niche products as minced cowmeat) and it worked fine. Fry up the meat on a medium heat until it's changed colour. Then add a teaspoon of salt, three whole dried red chilies, stir it and then lower the heat. Cover the pan and let it simmer for about half an hour.
Serve self glass of Leffe or another delicious beer and relax, contented that nothing has gone horribly wrong so far. Don't relax too much though because you should probably put on the rice after the meat's been simmering for about 20 minutes. Melt about 30g of butter in a saucepan, add a cup of basmati rice and coat the rice in the butter. Add a bay leaf, a teaspoon of salt, four cardamom pods and four cloves. Pour one and a half cups of boiling water into the pan and leave it to simmer on the lowest heat for fifteen minutes.
Now, back to the curry. After you've left the meat to simmer for a half hour, remove the cover, crank up the heat and fry it for a minute. Add about half a cup of yogurt to the pan and cook for about two more minutes, keeping it moving. Add about half a cup of ripped-up coriander leaves to the pan and stir well, cover and turn off the heat. You could add some green chilies here if you want to add a bit more of a kick to it but unfortunately I was eating with a spiceophobe.
Whap the rice onto a plate then top it with the curry. This recipe is enough to create two pretty big portions and would probably make enough for three. It looks like steaming nastiness but tastes pretty good. Because the spices are whole, you get pockets of flavour in the dish meaning that every mouthful is slightly different to the one preceding it.
Oishii!
It's pretty easy to make: more or less a "chuck it in the pot and wait" dish. Brown a couple of medium sized onions in a frying pan. Add a cinnamon stick, ten peppercorns, two cardamom pods and eight cloves to the browned onions and fry for one minute. Add six minced garlic cloves and about one and a half inches of ginger, also minced. Fry this for another minute. Then add a teaspoon of cumin seeds and 500g of mince. You can use beef, lamb or whatever really. I used turkey mince because I couldn't find beef mince in Somerfield (they don't stock such niche products as minced cowmeat) and it worked fine. Fry up the meat on a medium heat until it's changed colour. Then add a teaspoon of salt, three whole dried red chilies, stir it and then lower the heat. Cover the pan and let it simmer for about half an hour.
Serve self glass of Leffe or another delicious beer and relax, contented that nothing has gone horribly wrong so far. Don't relax too much though because you should probably put on the rice after the meat's been simmering for about 20 minutes. Melt about 30g of butter in a saucepan, add a cup of basmati rice and coat the rice in the butter. Add a bay leaf, a teaspoon of salt, four cardamom pods and four cloves. Pour one and a half cups of boiling water into the pan and leave it to simmer on the lowest heat for fifteen minutes.
Now, back to the curry. After you've left the meat to simmer for a half hour, remove the cover, crank up the heat and fry it for a minute. Add about half a cup of yogurt to the pan and cook for about two more minutes, keeping it moving. Add about half a cup of ripped-up coriander leaves to the pan and stir well, cover and turn off the heat. You could add some green chilies here if you want to add a bit more of a kick to it but unfortunately I was eating with a spiceophobe.
Whap the rice onto a plate then top it with the curry. This recipe is enough to create two pretty big portions and would probably make enough for three. It looks like steaming nastiness but tastes pretty good. Because the spices are whole, you get pockets of flavour in the dish meaning that every mouthful is slightly different to the one preceding it.
Oishii!
Saturday 24 May 2008
Carrot & Corriander Souprise
Yeah, that's right. Souprise. Gold.
Pretty simple soup for summer or spring (I don't think it's summer yet?). Anyway it's so easy to make, someone with no hands and only 2 out of the 5 senses could do it. Here we go:
Take a bunch of carrots, I used quite a lot but it made 2 bowls worth. Chuck them into a pot with diced onion and chicken stock and powdered corriander. It takes a while to cook, so go and paint a picture or something. When you can't bear waiting anymore go add some fresh corriander and give it a stir. Next you can go the smooth route (if you have less backbone than a worm) or you can be a man and have a lumpy soup. Because I still have a full set of working teeth and can chew my food I simply mashed up the mixture then took a handwhisk to it for good measure to break the carrots up. Then just serve in a bowl and top with yet more corriander and if you want to make it a bit creamy add some cream or milk if you are poor. Voila, cheap and tastey soup.
Pretty simple soup for summer or spring (I don't think it's summer yet?). Anyway it's so easy to make, someone with no hands and only 2 out of the 5 senses could do it. Here we go:
Take a bunch of carrots, I used quite a lot but it made 2 bowls worth. Chuck them into a pot with diced onion and chicken stock and powdered corriander. It takes a while to cook, so go and paint a picture or something. When you can't bear waiting anymore go add some fresh corriander and give it a stir. Next you can go the smooth route (if you have less backbone than a worm) or you can be a man and have a lumpy soup. Because I still have a full set of working teeth and can chew my food I simply mashed up the mixture then took a handwhisk to it for good measure to break the carrots up. Then just serve in a bowl and top with yet more corriander and if you want to make it a bit creamy add some cream or milk if you are poor. Voila, cheap and tastey soup.
Sunday 18 May 2008
Big Ass Paella
This badboy is genuine Spanish Paella. It looks like a colourful graveyard of fish. As far as I know you can make it with pretty much anything but seafood in Spain is pretty popular. Just chuck it all in and give it a stir - add cuts of lemon to make it look fresh. But for a truely fresh look, use live prawns. Just pop those cheeky little fellows on top once the rice is cooked and watch them scuttle around trying to dodge your knife and fork.
Delicioso!
Delicioso!
Welcome to Tea Mealer
Greetings,
This is the first post of what will hopefully be many on this blog. We're hoping to blog about anything foody really.
Tea Mealer is going to be the joint effort of a couple of Scottish guys, one in Aberdeen and one in Edinburgh. Hopefully at least one person will learn that Scottish food consists of more than just haggis!
Enjoy!
This is the first post of what will hopefully be many on this blog. We're hoping to blog about anything foody really.
Tea Mealer is going to be the joint effort of a couple of Scottish guys, one in Aberdeen and one in Edinburgh. Hopefully at least one person will learn that Scottish food consists of more than just haggis!
Enjoy!
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