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Sunday, 14 September 2014

Asian Style Rainbow Trout with Chilli & Pineapple Sauce



Asian Style Rainbow Trout with Chilli & Pineapple Sauce


Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food


I’ve kept this dish very simple, just the gorgeous flavour of the rainbow trout infused with the gentle flavours of ginger and spring onions.

The chilli sauce is also quite gentle so as not to overpower but to compliment the dish.

You will need
Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food 
1 – Whole Rainbow Trout (cleaned and trimmed)
100 Gm – Spring Onions
75 Gm – Fresh Ginger
50 Ml – White Wine Vinegar
50 Gm – Rice Wine
50 Gm – Water
A little Olive Oil
3 table spoons – Demerara Sugar
2 – Red Chillies (deseeded and chopped)
200 Gm – Fresh Pineapple


First of all make the sauce because in my opinion it is best served cold.

Place the chopped pineapple and chillies in a saucepan along with the white wine vinegar, rice wine, sugar and water then bring to the boil and simmer for 10 minutes.

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food
Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food


Then allow to cool before liquidising.

Prepare the ginger and spring onions then instead of throwing the offcuts away stuff them inside the trout and steam it for 15 minutes.

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food
Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food








Cut the onions and ginger into thin strips and stir fry in a little olive oil for about five minutes until tender.

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food
Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food









When the trout is ready discard the ginger and spring onion offcuts stuffing and serve on a bed of rice with the stir fry on top and the chilli sauce in a dish.

Asian Style Rainbow Trout with Chilli & Pineapple Sauce ~ Simple Food



Sunday, 7 September 2014

Supreme of Chicken with Oyster Mushroom and Garlic Sauce

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food


How to take a supreme of chicken cut from a whole chicken.

A supreme of chicken cut is just the breast (usually with the skin left on) incorporating part of the wing. It’s very French cuisine and looks really good on the plate, also very easy to do.

Here’s a step by step guide, showing you exactly how to do it.

Firstly cut down to release the leg.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food
Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food








Then feel for the breast bone and cut down against it to start separating the breast.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food
Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food








Now take the wing and feel for the second joint from the end and cut through it.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food
Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food








Then carry on cutting away the breast making sure that you cut through the last joint of the wing to keep it attached to the breast.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food
Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food








I usually remove the tenderloin and keep it for other uses but you can keep it in if you want to.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food
Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food








Cut off the fatty bits that are on each end of the breast.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food









There you have a supreme of chicken.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food


Supreme of Chicken with Oyster Mushroom and Garlic Sauce

For each serving
Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food 
You will need

1 – Chicken supreme
60 Gm – Oyster Mushrooms
2 cloves – Garlic
1 teaspoon – Plain Flour
50 Ml – White Wine

100 Ml – Good Chicken Stock
50 Gm - Butter



Pan fry the chicken supreme in the butter by sealing it both sides on a high heat then cook on a medium heat basting from time to time for about 15 minutes or until cooked through.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food
Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food








Take the chicken from the pan to rest and put the mushrooms and garlic in the pan and cook on a medium heat for about 5 minutes.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food


Squash the mushrooms down occasionally to get some of the juice into the pan, remove the mushrooms and keep them somewhere warm.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food


Add the flour to the juices and make a paste.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food


Then add the wine and mix to a smooth paste again then cook for about 5 minutes to cook out the wine.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food


Now add the chicken stock, season to your taste and cook on a medium heat to reduce a little.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food


Pour over the chicken and mushrooms and serve with fresh vegetables.

Supreme of Chicken with Oyster Mushroom and Garlic Sauce ~ Simple Food





                                                                                                                                                                               

Sunday, 31 August 2014

Spaghetti with Fish in Creamy Garlic Sauce

Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food


This is a great alternative spaghetti dish, a bit like carbonara only with seafood.

Spaghetti with Fish in Creamy Garlic Sauce

You will need

150 Gm - Spaghetti
Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food140 Gm - Fish (I've used river cobbler but any white fish will do)
200 Ml - Milk
50 Gm - Butter
150 Ml - Double Cream
3 cloves – Garlic (crushed)
10 Gm – Parsley (finely chopped)
1 teaspoon – Fennel Seeds (crushed)
½ teaspoon – Italian Seasoning
1 teaspoon - Plain Flour
80 Gm – King Prawns (raw)
Seasoning to taste

Cook your spaghetti to your liking.

Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food


Poach the fish in the milk for 10 minutes then remove both milk and fish into a bowl.

Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food
Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food







Melt the butter in the pan and cook the garlic, fennel parsley and Italian seasoning for a couple of minutes then add the flour and make a paste before adding the poaching milk, stir well and simmer for 5 minutes then add the cream and stir well.

Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food
Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food

Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food
Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food







Add the fish to the pan break it up then stir well and simmer for 10 minutes.

Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food


Cook the prawns in butter turning until they go pink.

Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food
Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food







Mix the sauce with the spaghetti then add the prawns and serve.

Spaghetti with Fish in Creamy Garlic Sauce ~ Simple Food



Thursday, 14 August 2014

Roasted Ramiro Peppers and Garlic Mushrooms in Parmesan Baskets

Parmesan Baskets ~ Simple Food


Roasted Ramiro Peppers and Garlic Mushrooms in Parmesan Baskets

This makes a really nice starter and you can eat the bowl too, what more could you want.

The parmesan baskets are a bit tricky, you need to get them as thin as you can so if you don’t fancy that just serve the peppers and mushrooms and grate over the parmesan.

Parmesan Baskets ~ Simple FoodTo make 2 baskets you will need

3 – Ramiro Peppers (or regular red peppers)
100 Gm – Button Mushrooms
100Gm – Parmesan Cheese
½ teaspoon – Dried basil
½ teaspoon – Dried Coriander
50 Gm – Tomato Paste
25 Ml - Red Wine
60 Gm – Butter
4 cloves – Garlic (crushed)

Grate the parmesan with the larger part of you grater so that you get long strips rather than powder, then arrange it in a circle on a greased baking tray.




Pre heat your oven to maximum in my case this is 240°c then place your baking tray into the oven. You must keep an eye on it at this stage, what you need is for it to reach the bubbling stage mine took about 10 minutes.



Now let it cool for a while, when it has cooled it should be soft and pliable so gently peel it from the baking tray and place it into the bowl that you are going to use as a mould gently pressing it to the shape of it then put it in the fridge while you get on with the rest of the recipe.

Parmesan Baskets ~ Simple Food
Parmesan Baskets ~ Simple Food








Cut the peppers in half (or in quarters if using normal red peppers) and de seed them, then place them in a 180°c oven for 20 minutes.

Parmesan Baskets ~ Simple Food

While the peppers are roasting put the tomato paste, coriander, basil and red wine in a pan.

Parmesan Baskets ~ Simple Food

Mix well into a paste and simmer on a low heat for 5 minutes just to cook out the wine

Parmesan Baskets ~ Simple Food


When the peppers are ready liquidise them, (save a couple of halves to use as garnish) add them to the pan mix well and simmer for another 5 minutes.

Parmesan Baskets ~ Simple Food
Parmesan Baskets ~ Simple Food







While the paste is cooling cook the mushrooms in the crushed garlic and butter and add salt to season.

Parmesan Baskets ~ Simple Food


Line the parmesan basket with the pepper mix; put the mushrooms on top pouring over any excess garlic butter.

Parmesan Baskets ~ Simple Food


 Serve as a starter or smaller portions as party nibbles.

Parmesan Baskets ~ Simple Food