Steamed Fish Fillet Marinated with Orange, Ginger and Onion

Ingredients

4 large whitefish fillets, skinned (about 6 oz each)
juice and zest of 1/2 medium orange
1/2-inch piece fresh ginger, grated
2 garlic cloves, crushed
4 green onions, shredded
1 medium orange, segmented
4 Tbsp dry white wine
2 Tbsp butter
1 Tbsp fresh chives, chopped

Method

  1. Rinse the fish under running water and pat dry. Place in a shallow glass dish. Mix half of the orange juice and zest, the ginger, garlic, green onions and half of the orange segments in the dish. Cover and marinate for 1 hour, turning occasionally.
  2. Remove the fish, orange and scallions from the dish, reserving the marinade, and place in a wax paper-lined steamer tier. Cover with a tight-fitting lid and steam for 10 to 15 minutes.
  3. Meanwhile, pour the marinade into a small saucepan with the remaining orange juice, zest and the wine. Bring to a boil and boil rapidly for 2 to 3 minutes to reduce. Remove from the heat. Stir in the butter to give a glossy sauce and add the chives.
  4. Serve the fish on warm plates with the sauce. Garnish with fresh chives and orange segments and serve with freshly cooked rice.

Makes 4 servings.

Source: Steam Cuisine

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Chicken with White Wine and Taragon Sauce

Ingredients

1 tablespoon olive oil
3-1/2 oz pancetta or lean bacon, chopped
2 skinless, boneless chicken breasts, cut into thin slices
1 small onion, very finely chopped
2/3 cup full-bodied dry white wine, such as Viognier
1 cup fresh or frozen peas
2 tablespoons finely chopped fresh tarragon leaves
about 4 generous tablespoons sour cream or creme fraiche
freshly ground black pepper
steamed asparagus tips, to serve

Method

  1. Heat the oil in a large skillet, then add the pancetta or bacon. Fry for a couple of minutes until the fat starts to run.
  2. Add the chicken slices and fry, stirring occasionally, until lightly golden, 4 to 5 minutes.
  3. Add the onion to the pan and fry for 1 to 2 minutes.
  4. Add the wine and peas and cook until the wine has reduced by about two-thirds.
  5. Reduce the heat and stir in the tarragon, sour cream or creme fraiche, and black pepper, to taste. Heat gently until almost bubbling.
  6. Remove the pan from the heat. Transfer the sauteed chicken to 2 warm plates, spoon over the sauce, and serve immediately with steamed asparagus tips.

Makes 2 servings.

Source: Cooking with Wine

Japanese Soba Noodles with Vegan Bolognese Sauce

Ingredients

8 oz package tempeh
2 tsp grapeseed oil
1 yellow onion, chopped
1 large carrot, chopped
1/4 tsp salt
2 cups chopped crimini or shiitake mushrooms
2 cups chopped eggplant
2 garlic cloves, minced
2 tsp dried oregano
1 tsp ground coriander
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper
1 cup red wine
2-1/2 cups salt-free tomato sauce
2 tsp balsamic vinegar
10 oz soba noodles
1/2 cup sliced fresh basil

Method

  1. Using the large holes of box grater, crumble tempeh, or finely chop with knife.
  2. In medium saucepan, heat oil over medium heat. Add onion, carrot, and salt. Cook for 5 minutes.
  3. Add tempeh to pan and cook for 5 minutes.
  4. Place mushrooms, eggplant, and garlic in pan. Cook for 5 minutes.
  5. Stir in oregano, coriander, chili flakes, and black pepper. Cook for 30 seconds.
  6. Place wine in pan and heat for 3 minutes, scraping up any brown bits from bottom of pan. Stir in tomato sauce and simmer for 15 minutes.
  7. Stir in balsamic vinegar.
  8. In a pot of salted water, prepare soba noodles according to package directions. Stir noodles often during the first couple minutes of cooking to prevent clumping. Drain noodles in colander and rinse with cold water. Drain thoroughly and then press down lightly on noodles to remove any excess liquid.
  9. Divide noodles among 4 serving plates and top with Bolognese sauce. Sprinkle on basil before serving.

Makes 4 servings.

Source: Alive magazine

Tarts with Dark Chocolate and Blueberries

Ingredients

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/4 cup superfine sugar
pinch of salt
1/2 cup unsalted butter
1 large egg yolk
1-1/2 cups blueberries
2 tbsp crème de cassis (cassis liqueur)
2 tsp confectioners’ sugar, sifted, plus extra for dusting

Filling

5 oz 70% dark chocolate
1 cup heavy cream
2/3 cup sour cream

Method

  1. To make the tart dough, put the flour, unsweetened cocoa, sugar, and salt in a food processor and pulse to mix. Add the butter, pulse again, then add the egg yolk and a little cold water to form a dough. Cover the pie dough in plastic wrap and chill in the refrigerator for 30 minutes.
  2. Preheat the oven to 350°F/180°C.
  3. Remove the dough from the refrigerator and roll out. Use to line ten 4-inch/10-cm tart shells. Freeze for 30 minutes, then bake in the oven for 15-20 minutes. Let cool.
  4. Put the blueberries, cassis, and confectioners’ sugar in a pan and warm through so the berries become shiny, but do not burst. Let cool.
  5. For the filling, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, then cool slightly. Whip the cream until stiff, then fold in the sour cream and cooled chocolate.
  6. Remove the tart shells to a serving plate and divide the chocolate filling among them, smoothing the surface, then top with the blueberries. Dust over or around the tarts with confectioners’ sugar.

Makes 10 tarts.

Source: 100 Best Delicious Chocolate

Easy Lamb

Ingredients

1/3 cup all-purpose flour
1 tsp salt
6 lamb shanks, about 6 lbs
vegetable oil
2 large onions
1/3 to 1/2 cup julienne strips of peeled ginger
1 cup sherry or port or marsala
1 (10-oz) can undiluted chicken broth
1/2 cup teriyaki sauce
1 to 2 tsp hot red chili flakes
2 tsp sesame oil
2 star anise or 2 tsp anise seeds or fennel seeds
1/2 cup dried mushrooms, soaked in cold water until softened, drained

Method

  1. Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
  2. Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
  3. Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
  4. After removing shanks from pan, reduce heat to medium. Add onions, ginger and a little more oil. Stir often until onion softens, 3 to 4 minutes.
  5. Sprinkle with reserved flour mixture and stir until evenly mixed. Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms. Bring to a boil, stirring often.
  6. Return shanks to pan. Reduce temperature to medium-low. Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, 3 to 3-1/2 hours. Serve with sauce drizzled overtop.

Makes 4 servings.

Source: Chatelaine magazine