North African-style Stuffed Fish

Ingredients

1 clove garlic, crushed
salt and freshly ground black pepper
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 tablespoon olive oil
3 lb sea bass, cleaned and scaled
1 bag prepared salad leaves

Stuffing

large pinch saffron threads
2 tablespoons olive oil
6 green onions (scallions), chopped
1/4 cup ready-to-eat dried apricots, chopped
1/2 cup fresh breadcrumbs
1/2 cup chopped walnuts
1/4 teaspoon ground cardamom

Method

  1. In a small bowl, mix together the garlic, salt, 2 teaspoons of the lime juice, cumin, chili powder and 1 tablespoon olive oil.
  2. Make several slashes in the skin of the fish and rub the marinade well in. Cover and leave in the refrigerator for 1 hour.
  3. To make the stuffing, place the saffron in a small bowl with 1 tablespoon hot water.
  4. In a saucepan, heat 2 tablespoons oil. Add green onions (scallions) and cook for a few minutes until soft.
  5. Stir in apricots, breadcrumbs, walnuts, salt, pepper, cardamom and soaked saffron. Cook for 1 minute then leave to cool.
  6. Preheat oven to 180ºC (350ºF).
  7. Place the fish on a sheet of well oiled foil and fill the cavity with stuffing. Draw foil up to make a parcel. Place on a large baking sheet and bake for 40-50 minutes until fish flakes easily when tested with a knife.
  8. To serve, cut into 4 fillets. Arrange on 4 warm plates and keep warm.
  9. Heat the cooking juices in a pan and add the salad leaves. Stir briefly until just wilted then add remaining lime juice. Serve with the fish, and with spicy rice.

Makes 4 servings.

Source: North African Cooking

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Dessert with Mango Parfait, Jelly and Sorbet

Ingredients

Mango Parfait

3 large, ripe, but firm mangoes
3 large egg yolks
1/3 cup superfine sugar
generous 3/4 cup whipping cream

Orange and Star Anise Jelly

generous 1 cup fresh orange juice, strained
2 star anise
2-3 sheets of leaf gelatin (depending on size)

Mango Sorbet

2 large or 3 medium mangoes
5 tbsp light sugar syrup
2 tbsp liquid glucose
juice of 1 lime

Orange Powder

2 large oranges

Method

Mango Parfait

  1. First, prepare the molds. Put six 2-3/4 – 3-1/4-inch round metal cutters on a tray and line with plastic wrap. (If you don’t have enough metal cutters, line a small cake pan.)
  2. Peel the mangoes and cut the flesh away from the seed in thin, wide slices. From the larger slices, stamp out 6 neat discs using an 3-1/4 – 3-1/2-inch cutter, then cut out another 6 discs, using a 2-3/4 – 3-1/4-inch cutter. Lay on a plate, wrap with plastic wrap, and chill until ready to serve.
  3. Roughly chop the rest of the mango and trimmings. Whiz to a puree in a blender or food processor. Push the puree through a fine strainer and discard the fibrous pulp. Measure out 9 oz of the puree and set aside.
  4. Put the egg yolks and sugar in a large heatproof bowl and beat lightly to mix. Set the bowl over a pan of barely simmering water (making sure the base of the bowl isn’t in contact with the water). Whisk the mixture using a hand-held electric whisk until it triples in volume and becomes thick and pale. When you lift the beaters, the mixture should be thick enough to leave a ribbon trail across the surface.
  5. Whip the cream in another bowl to soft peaks. Carefully fold the mango puree into the whisked egg mixture, then fold in the whipped cream. Divide between the molds (or spoon into the cake pan). Cover with a sheet of plastic wrap and freeze until firm.

Orange and Star Anise Jelly

  1. Gently heat the orange juice with the star anise in a pan to a bare simmer.
  2. Meanwhile, soak the gelatin in cold water to cover for a few minutes to soften. Drain the gelatin, squeeze out excess water, then add to the orange juice, off the heat, and stir to dissolve.
  3. Strain through a fine strainer into a rigid plastic container. Let cool, then chill until set.

Mango Sorbet

  1. Peel the mangoes and cut the flesh from the seed. then chop roughly. Whiz in a blender or food processor to a smooth puree, then pass through a strainer into a bowl and discard the fibrous pulp.
  2. Measure 1 lb 2oz of the mango puree (use the rest for a smoothie).
  3. Bring the sugar syrup and glucose to a simmer in a pan, stirring until evenly combined.
  4. Let cool, then mix with the lime juice and mango puree. Pour into an ice-cream machine and churn until almost firm. Transfer to a shallow container and freeze until solid.

Orange Powder

  1. Thinly pare the rind from the oranges, using a swivel vegetable peeler and cut away any white pith from it with a small sharp knife. Blanch the rind in a pan of boiling water for a few seconds, then immediately refresh in iced water. Repeat this two or three times as it will help to remove the bitterness from the rind. Drain and pat dry with paper towels.
  2. Heat the oven to its lowest setting, about 200°F (100°C). Spread the rind out on a baking sheet and dry out in the oven for about 30 to 40 minutes until crisp and brittle. You should be able to scrunch the rind into small pieces. Whiz in a food processor or spice grinder to a fine powder. Sift to remove any large bits and store in an airtight container.

To serve, unmold the individual mango parfaits (or use a 2-3/4 – 3-1/2-inch metal cutter to cut out neat portions if you’ve frozen the parfait in one large mold). Place a larger mango disc on each serving plate and top with a parfait. Lay a smaller mango disc on the parfait. Rest a quenelle of mango sorbet and a spoonful of orange jelly on top. Sprinkle a little orange powder and ground star anise onto the jellies, and finish with cilantro if you like. Serve at once.

Makes 6 servings.

Source: Gordon Ramsay’s Maze

Baked Veal with Crispy Garlic and Herbs

Ingredients

750 g veal fillet
extra virgin olive oil, for brushing
sea salt and cracked black pepper
1/4 cup extra virgin olive oil, extra
3 cloves garlic, thinly sliced
2 cups basil leaves
1 cup tarragon leaves
arugula leaves, to serve

Anchovy Mayonnaise

300 g silken tofu
1 clove garlic, crushed
2 anchovy fillets
1/4 cup lernonjuice
1/3 cup finely grated parmesan

Method

  1. To make the anchovy mayonnaise, place the tofu, garlic, anchovies. lemon juice and parmesan in a food processor and process until smooth. Refrigerate until ready to use.
  2. Preheat oven to 180ºC (350ºF).
  3. Brush the veal with oil and sprinkle with salt and pepper.
  4. Heat a large non-stick frying pan over medium heat and cook the veal, turning, for 12 minutes or until browned on all sides.
  5. Transfer to a baking tray lined with non-stick baking paper and roast for 10 minutes.
  6. Allow to cool to room temperature.
  7. Heat the extra oil in a clean large non-stick frying pan over medium heat. Add the garlic and cook for 1 minute.
  8. Add the basil and tarragon and cook for 2-3 minutes or until the garlic is golden and the herbs are crisp. Remove with a slotted spoon and set aside on paper towel to drain.
  9. Slice the veal and top with the crispy garlic and herbs. Serve with the anchovy mayonnaise and arugula.

Makes 4 servings.

Source: Donna Hay

Indian-style Grilled Salmon with Mango Salsa

Ingredients

2 lb salmon fillet
1 Tbsp olive oil
1 tsp Sambar Powder
1/2 tsp Garam Masala
1/4 tsp salt

Salsa

1/2 mango, finely chopped
2 Tbsp mango juice
1 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped red onion
1 Tbsp lemon juice
1/2 tsp fennel seeds
1/4 tsp salt

Method

  1. Mix all the salsa ingredients and let sit for 5 minutes while you grill the fish.
  2. Gently rub the salmon fillet with oil and season with the sambar powder, garam masala, and salt.
  3. Preheat the barbecue to medium-high and place the salmon skin down on the grill. Cook for about 12 minutes, until the fish flakes with gentle pressure from a fork.
  4. To serve, place a piece of salmon on each plate and top with a spoonful of mango salsa. Serve with brown basmati rice.

Makes 4 servings.

Source: Everyday Indian

Baked Rice with Chicken and Cranberry-hoisin Sauce

Ingredients

2 tablespoons grapeseed or canola oil
8 chicken thighs with skin
Kosher salt and freshly ground black pepper
2 tablespoons minced garlic
2 bunches scallions, sliced thin
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
1 cup fresh cranberries
3 cups fresh chicken stock or low-sodium canned chicken broth

Method

  1. Preheat the oven to 375ºF.
  2. Choose a large ovenproof casserole with a tight-fitting lid and place the casserole over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the chicken, in batches if necessary. Season with salt and pepper and saute on all sides until lightly colored, about 8 minutes.
  3. Transfer chicken to a plate and set aside.
  4. Add the garlic and scallions to the casserole and saute, stirring, for 1 minute.
  5. Add the rice and saute, stirring, for 1 minute.
  6. Add the hoisin sauce and saute for 30 seconds.
  7. Add the wine, deglaze, and simmer until the liquid is reduced by three quarters, about 2 minutes.
  8. Add the cranberries and stock and season with salt and pepper. Return the chicken to the casserole and bring to a simmer.
  9. Cover the pot, transfer to the oven, and cook until the chicken is tender and the rice is cooked, 20 to 30 minutes.
  10. Remove from the oven and allow to rest for l0 minutes. Bring the pot to the table and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal