13-12-2003 05:06									#61
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Chicken cacciatore requires boiling the chicken.

	13-12-2003 05:22									#62
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Anyone got any good recipes for steamed fish of some description?

	13-12-2003 06:16									#63
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Peach punch

Ingredients:

150ml peach puree (2-3 large peaches)
1 whole peach, cut into wedges
¼ cup peach liqueur
1/3 cup Grand Marnier
½ cup white rum
¼ cup dark rum
½ cup apple juice
750 ml Australian sparkling wine

Method:

Combine peach puree, wedges, liqueurs, rums and apple juice.

Refrigerate until ready to serve.

Just before serving, pour into a large jug or punch bowl, add chilled sparkling wine and stir.

Garnish with more peach wedges.


Spicy salmon with curried chickpeas, baby beets and feta.

Ingredients:

Curry dressing (best made night before)

2 tbsp good curry powder (alternatively, make your own)
¾ cup veg. or olive oil
¼ cup cabernet sauvignon vinegar

Salmon:

2 tbsp sumac
2 tsp mustard seeds
4 cloves garlic, crushed
¼ cup extra virgin olive oil
1 side salmon, (about 1.5 kg) skin and bones removed

Chickpeas:

1 tbsp good curry powder, extra * (see above)
1 tbsp extra virgin olive oil, extra
2 x 400g tins chickpeas, well drained, rinsed
18 baby beetroot, trimmed
salt, splash of vinegar
120g good quality feta
watercress or fresh coriander for garnish

Method:

For curry dressing:

Toast curry powder in frying pan over medium heat until fragrant. Add oil, bring to simmer, remove from heat. Set aside and leave overnight. Next day, strain through fine sieve or use muslin for very clear oil.
Whisk together ¼ cup curry oil with vinegar and set aside until required.

For the salmon: toast sumac and mustard seeds in frying pan over medium heat until fragrant. Add oil and chickpeas and cook, stirring for five minutes. Set aside.

Place beetroot in large saucepan of cold water. Add salt and a splash of vinegar and bring to the boil.
Cook uncovered for five minutes or until beetroots are tender. Remove and cool. Peel off the skin (use gloves to stop fingers being stained) and cut into quarters.

To serve:

On a large platter or dish, cover the base with chickpeas, scatter over beetroot and fetta and lay salmon on the top. Drizzle with curry dressing. Garnish with watercress or coriander.

Oysters with truffle dressing

Ingredients:

50ml sherry vinegar
2 tbsp black truffle oil
80ml extra virgin olive oil
24-36 oysters freshly shucked

Method:

Whisk together vinegar and oils in a small bowl (n.b.- truffle oil may vary in intensity of flavour, so adjust mixture accordingly).

Place some ice on a large shallow dish. Sprinkle with salt, and arrange oysters in their shells on the ice, and drizzle with dressing. Enjoy with a glass of champagne.

Eat drink and be merry, for tomorrow we may die....

	13-12-2003 07:15									#64
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I heard of ppl putting salmon in their dishwasher to cook... That's weird

	13-12-2003 13:38									#65
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quote: Originally posted by Whaleboy Anyone got any good recipes for steamed fish of some description?

1. Buy a live fish. You don't want one that's too big (hard to steam) or one with lots of tiny bones.

2. Clean and gut the fish. Use a sharp knife to slice 3 or 4 shallow cuts on both sides of the fish.

3. Cut some scallions into 5 cm sections. Take some ginger and slice them, then cut the clices into thin finger-like stripes (I have no idea how you call them).

4. Put the fish on a dish. Sprinkle scallion sections and ginger fingers on top liberally. Add soy souce, a tiny bit of oil and Chinese yellow wine (optional).

5. Put a wok on a stove. Add water and wait to boil. Put the dish in the wok on one of those steam riser thing (that's this metal thing you put in a wok so as to keep whatever you steam above the water).

6. Steam for 15 - 30 minutes depending on the size of the fish. Add water if necessary.

	13-12-2003 18:27									#66
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Thanks!

	14-12-2003 09:38									#67
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How did your fried rice thing turn out?

	14-12-2003 18:13									#68
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I'm told it worked well, though my band ate it all so I was left eating salad and crisps

	15-12-2003 08:17									#69
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Oops.

	15-12-2003 08:32									#70
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When I usually cook its very impromptu. I open the fridge, see the ingredients and generally decide on what I would make based on the first main ingredient I see. (ie If I see tomato sauce I start making pasta right away). It allows for very interesting experimentation and results (especially if Im missing an important ingredient).

	15-12-2003 11:50									#71
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That's what I generally do: random combinations. Okay, here's some meat, now grab some veggies. Okay, throw them together, cook, and put random sauce on top. Eat.