 |
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
finbar
|
 |
Castiglion Fiorentino, Italy
Jan 1970
time: 06:20
|
|
quote:
Originally posted by War4ever
mmmmmmm. steak sandwhich...... |
Mine was yummy last night. Split a focaccia and toast it. Start with a good dollop of horseradish, then a hearty handful of rocket leaves, then medium-rare chargrilled scotch fillet sliced on an angle, then caramelised onions, then (and this is where Hydey tunes out) a layer of chargrilled eggplant, a layer of sliced and oven-roasted Roma tomato, then (this is where Hydey tuned back in again) an egg and a layer of thin, crispy bacon.
On the side - potatoes sliced about 1/2 inch thick, tossed in olive oil, thyme and seasonings, placed flat on a baking tray and baked at 200C for about 40 minutes till crisp and golden.
... mmmmmmmmmmmm ...
quote:
actually finnie, i am not such a bad cook myself...nothing quite so grandiose .....but....this was for a first date...
baked cod with grilled grapes/strawberries/almonds |
Fruit with fish. Easier to pull off than fruit with meat, but still very brave.
quote:
steamed brocoli, carmelized carrots and fluffy potatoes... |
Yum.
quote:
of course after that it was grilled cheese and soup  |
Isn't that always the case? 
|
|
| |
|
|
|
finbar
|
|
Castiglion Fiorentino, Italy
Jan 1970
time: 06:20
|
|
War - you must've finished your entree by now. Just stick the plate in the dishwasher, thanks.
Here's your main. It's basically what I gave Mr and Mrs Horse and Mrs finbar the other night. The fish is a bit fiddley to prepare but it's worth it. You finish up with a sort of squat cylinder of fish which you then steam. Much easier to present on the plate than pieces of fish of differing sizes.
Steamed Snapper with Celeriac, Tomato and Capsicum
Ingredients
* 1kg snapper fillet
* 1 bunch celeriac
* 6 peeled garlic cloves
* 1/2 kg tomatoes
* 2 sliced red peppers
* 1/2 bunch thyme
* 1 punnet cress
* 100ml olive oil
* 1 pinch saffron
* salt
* pepper
* baguette
Method
Fish
Cut the snapper fillet down the natural seam in the centre. Remove the dark flesh. Trim the ends to form 20cm long pieces of fish. Lightly salt and roll up in cling film to produce a tight sausage. Rest in the fridge for a couple of hours. Cut into four pieces, remove cling wrap and place in oiled ramekins. Steam for about twelve minutes.
Celeriac Peel
Peel celeriac and cut into thick rounds, toss in oil, picked thyme, salt and pepper. Bake at 180º Celsius until golden for about 20 minutes.
Croutons
Cut ten elongated thin slices from the baguette. Brush with oil, season with salt and bake at 180º Celsius until golden. Save the remainder of bread to serve at table.
Sauce
Peel, deseed and roughly chop tomatoes. On a low heat start the garlic and 50ml of oil in a small pan. When the garlic is soft, add the tomatoes, peppers a little water and salt and pepper. Cook gently until the peppers begin to soften. Finish with the saffron.
To Serve
Place celeriac on the plate. Tip the liquid from the ramekin into the sauce and place the fish on the celeriac. Spoon the sauce over the fish and finish with the croutons and baby cress.
Serves 4
|
|
| |
|
| |
All times are GMT. The time now is 05:20.
Apolyton Time is 00:20. |
top of page
|
| archivepost |
|
Forum Rules:
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
|
HTML code is ON
vB code is ON
Smilies are ON
[IMG] code is ON
|
|
|
|
|
|
22-07-2002 04:44
Why didn't you suggest it during one of our contemplations of the ashtray?
Actually, Hydey, tonight I made myself what I would've made you had I known you were serious about your preferences - Steak Sandwich smothered with Caramelised Onions, an Egg and some Bacon. 
|