Sunday, 26 February 2017

Curried Swordfish Steak on Turmeric Rice

Curried swordfish and sauteed bell peppers on turmeric herb rice

Swordfish was at one time only available in very specific parts of the world where the fish could be caught fresh. In modern times, however, with vacuum packing and freezing techniques, it can often and very easily be purchased online for delivery right to your door. The swordfish steak used in this recipe was bought in just such a way as part of a larger exotic meats and fish package.

The swordfish steak should be defrosted completely in the fridge overnight before being cooked.

Swordfish fillet is patted in curry powder and seasonings

Ingredients (Serves 1)

6 ounce skinless and boneless swordfish steak
2 teaspoons medium curry powder
Salt and pepper
4 ounces (half cup) or as desired basmati rice
1 teaspoon ground turmeric
Vegetable oil for frying
2 teaspoons freshly chopped coriander leaf (cilantro) plus extra to garnish
1 garlic clove
Small handful mixed bell pepper slices

Seasoned swordfish is left to dry marinate

Directions

Spoon the curry powder in to a flat bottomed bowl or on to a small plate. Season with salt and pepper and stir to combine. Pat the swordfish carefully all over in the powder to evenly coat, cover and leave to dry marinade for at least half an hour.

Rice is simmered in turmeric water

Put the turmeric in to a large pot and add around half a teaspoon of salt. Pour in plenty of boiling water and bring back to a simmer. Wash the  rice thoroughly through a sieve under running cold water at your sink and add to the simmering water. Stir briefly but well and bring back to a simmer for ten minutes.

Swordfish fillet is laid in frying pan

When the rice simmering time is almost up, pour a couple of tablespoons of oil in to a frying pan and bring it up to a medium heat. Add the swordfish to fry for an initial three minutes.

Swordfish fillet is turned to fry on second side

Drain the rice through the sieve at your sink and set it aside to steam off for a few minutes. Turn the swordfish steak to fry for three further minutes on the second side.

Garlic and seasonings are added to drained rice

Tip the rice back in to the empty pot and add the chopped coriander (cilantro). Peel the garlic clove and grate it in to the rice. Season with black pepper and stir well to combine the seasonings evenly.

Bell pepper strips are quickly sauteed in hot frying pan

Lift the swordfish steak to a heated plate to rest for a couple of minutes while you stir fry the peppers (seasoned with a little more salt and pepper) in the vacated pan for a couple of minutes.

Swordfish fillet is laid on rice bed

Arrange the rice on a suitable plate to form a bed for the fish and lay the swordfish steak on top.

Sauteed peppers are made to top swordfish

Lift the pepper slices on to the swordfish with cooking tongs, garnish with the last of the coriander and serve immediately.

Cutting in to curried swordfish steak

Friday, 10 February 2017

Curried Pork Fillets with Turmeric Potatoes

Pan fried curried pork fillets with turmeric potatoes, chickpeas and spicy sauce

Pork is probably not a meat we often find in the average restaurant or supermarket curry. Why that should be the case, I'm really not sure but the truth is it works very well in almost any type of curried dish. This incredibly simple recipe sees the pork fillets dry marinated in curry powder before being fried in the normal way.

Curry powder is scattered over pork fillets

Ingredients per Person

2 pork fillets
1 tablespoon medium strength (or as desired) curry powder
Vegetable oil for frying
3 tablespoons plain yoghurt
1 tablespoon tomato ketchup
1 teaspoon medium chilli powder
1 teaspoon mint sauce
4 or 5 medium to large baby potatoes
1 teaspoon powdered turmeric
Salt and pepper
1 ounce (1/4 stick) butter
1 tablespoon freshly chopped coriander leaf (cilantro), plus extra to garnish
8 ounce can chickpeas in water
1 garlic clove

Combining spicy sauce ingredients

Directions

Scatter the curry powder on a dinner plate and pat the pork fillets in it on both sides to ensure even coating. Cover and leave for an hour to dry marinate.

Spicy tomato and mint sauce

Put the yoghurt, ketchup, chilli powder and mint sauce in to a bowl. Stir well, cover with plastic wrap and refrigerate until required.

Boiling potatoes in turmeric water

Wash the potatoes but don't peel them and cut them in half. Add them to a pot with the turmeric powder and some salt. Pour in enough cold water to ensure the potatoes are comfortably covered and bring to a simmer for twenty minutes or until the potatoes are just softened.

Frying curried pork fillets

When the potatoes are on to cook, pour a couple of tablespoons of vegetable oil in to a small frying pan and bring it up to a medium heat. Season the pork fillets further with some salt and pepper and fry over a low to medium heat for ten minutes each side or until done. Push the pan to a cool part of your stove and leave the fillets to rest while the remaining preparation is completed.

Butter and coriander is added to turmeric potatoes

Drain the potatoes through a colander or sieve and return them to the empty pot. Add the butter and half the tablespoon of coriander. Gently swirl the pot to evenly coat.

Garlic and coriander leaf are added to chickpeas

Drain the chickpeas through a sieve and rinse under running cold water. Add them to a pot of boiling water for two minutes before draining again. Return them to the empty pot and add the second half tablespoon of coriander. Peel the garlic clove and grate it in to the pot before stirring carefully but well.

Curried pork fillets, turmeric potatoes and chickpeas

Lay the pork fillets on a serving plate before adding the potatoes and chickpeas. Spoon the sauce over the pork and garnish with the last of the coriander to serve.

Spicy sauce is spooned over curried pork fillets

Saturday, 28 May 2016

Ostrich Burgers with Pineapple Salsa

Ostrich burgers with pineapple salsa and spicy stuffed baked potato

I came across these ostrich burgers quite unexpectedly a few nights back in my local supermarket and decided they were something I absolutely had to try. I have bought ostrich meat on several occasions previously and come up with a variety of recipes and serving suggestions but this was the first time I had seen these burgers. A quick pause for thought saw me decide to prepare a pineapple salsa as a serving accompaniment and a nice and spicy stuffed baked potato to plate alongside as the starch element of the dish.

Skewered and pierced potato

Ingredients (Serves 1)

1 medium to large baking potato
1 pineapple ring (canned in own juice), finely chopped
2 teaspoons finely chopped red onion
2 small red chillies (seeded and finely diced)
1 garlic clove (peeled and grated)
1 tablespoon extra virgin olive oil
Pinch of dried basil
Salt and pepper
2 ostrich burgers
Vegetable oil for frying
1 ounce (1/4 stick) butter

Potato wrapped in foil ready to be baked

Directions

Start your oven pre-heating to 220C/450F/Gas Mark 8.

The potato can be baked any way you choose but the way I like to bake a potato is by firstly inserting a metal skewer right through the middle lengthways. The heat conducted through the centre of the potato helps to make the inside extra soft and fluffy. The potato must also be pierced several times with the tines of a fork to prevent accumulating steam causing the skin to burst. I also like to wrap the potato loosely in foil to help protect the skin during cooking.

Sit the potato on a roasting tray and bake for an initial one and a quarter hours.

Pineapple salsa principal ingredients

Preparing the salsa as soon as the potato is in the oven allows the various flavours that little bit of extra time to infuse and makes for much better results at the time of service.

Pineapple salsa ingredients ready for combining

Put the pineapple, one of the chopped chillies, one teaspoon of the chopped red onion and the grated garlic clove in to a small stone or glass bowl. Season with salt, pepper and the dried basil. Drizzle in the extra virgin olive oil and stir well. Cover with plastic wrap and refrigerate until required.

Baked potato is cut in half

When the baking potato comes out of the oven it will of course be incredibly hot so great care, using oven gloves all the way through, is required for the next stage in the procedure.

Start by unwrapping and discarding the foil, being wary of escaping steam. The metal skewer should easily pull free from the softened flesh. Cut the potato in half lengthways with a very sharp knife.

Flesh is scooped out of baked potato halves

Use a teaspoon to carefully scoop the flesh from the centre outwards of the potato halves, leaving shells around half an inch thick. Put the scooped out flesh in to a small bowl.

Red onion and chilli are added to baked potato flesh

Add the butter to the potato flesh and mash well with a fork. Stir through the remaining red onion and red chilli, seasoning with salt and pepper.

Stuffed baked potato halves

Divide the mash combination between the two potato shells and return to the baking tray and the oven for fifteen more minutes.

Ostrich burgers

The cooking instructions for these ostrich burgers were detailed on the pack and such instructions should ideally be followed where provided.

Starting to fry ostrich burgers

The burgers were required to be shallow fried in a little oil over a low to medium heat for ten minutes. They should be turned frequently with a spatula.

Ostrich burgers and spicy stuffed baked potato halves

Plate the potato halves on opposite sides of a square plate and lay the burgers in between. Spoon the salsa on to the burgers and serve immediately.

Cutting in to spicy stuffed baked potato half

Sunday, 22 May 2016

Chicken Breast Steaks and Spicy Cabbage

Breaded chicken breast steaks with spicy cabbage and garlic mushrooms

It is very unlike me to buy something like these ready for the oven breaded chicken steaks. I usually only buy basic ingredients which I then craft in to a finished meal. In this instance, I happened to notice the steaks on offer for just a few pence in my local supermarket as they had reached their sell by date so I decided to give them a try and see what I could come up with in the form of simple but tasty accompaniments.

Chicken breast steaks ready for baking

Ingredients (Serves 1)

2 breaded chicken breast steaks
2 or 3 Savoy cabbage leaves
1 medium red chilli
1/2 small onion
Olive oil
Salt and pepper
8 to 10 small button muchrooms
1 large garlic clove
Generous pinch dried sage

Savoy cabbage leaves, onion and red chilli

Directions

The pack in which these breaded chicken steaks came instructed that they had to be baked in the oven, preheated to 200C/400F/Gas Mark 6, for 16 to 18 minutes. Getting the steaks on is therefore the first task.

Starting to saute cabbage, onion and chilli

Cut the tough central core from each cabbage leaf before rolling and slicing. Peel and slice the onion half. The chilli was sliced across the way with the seeds intact but they can be removed if you wish.

A few minutes before the chicken steaks are due to come out of the oven, pour around a tablespoon of olive oil in to a small non-stick frying pan and bring up to a medium to high heat. Add the cabbage, onion and chilli and season with salt and pepper. Saute for a few minutes, stirring extremely frequently with a wooden spoon.

Preparing easy garlic mushrooms

Pour a couple of tablespoons of olive oil in to a small saucepan and put it on to a medium heat. Rinse or brush the mushrooms and add them to the pan. Peel and grate the garlic clove in with the mushrooms and add the dried sage. Season with a little salt and pepper and saute for a couple of minutes, again stirring frequently.

Baked breaded chicken steaks

Take the chicken breast steaks from the oven and lift them to your serving plate. Spoon the cabbage combination and the garlic mushrooms alongside to serve.

Tucking in to breaded chicken steaks with spicy cabbage

Wednesday, 18 May 2016

Sea Bass with Roasted Vegetables Pasta

Pan fried sea bass fillet served on a bed of pasta and mixed roasted veg

Sea bass is a naturally delicious eating fish so I always like to cook and serve it in a way that ensures those natural flavours are preserved and not masked. This simple creation not only sees sea bass served and enjoyed in precisely such a fashion, it is also an extremely nourishing and healthy meal.

Ingredients (Serves 1)

12 ounce foil tray of mixed roasting vegetables
Olive oil
Salt and pepper
Pinch of dried oregano
Pinch of dried basil
1 coffee mug of dried fusilli pasta spirals
6 ounce sea bass fillet (skin on)
2 tablespoons plain (all purpose) flour
Vegetable oil for frying
1 tablespoon freshly chopped parsley plus extra to garnish

Seasoning and oiling vegetables for roasting

Directions

Start your oven preheating to 220C/450F/Gas Mark 8.

Season the roasting vegetables in their tray with salt and pepper as well as the dried basil and oregano. Drizzle with olive oil and mix carefully with a wooden spoon. Cook in the hot oven for thirty minutes.

Measuring out fusilli pasta for boiling

When the vegetables have been in the oven for about fifteen minutes, put a large pot of heavily salted water on to reach a rolling bowl. Measure out the pasta. I find that using a coffee mug gives me the perfect portion for one person but you can use more or less if you wish.

Cooking pasta in boiling salted water

When the water is boiling, carefully add the pasta and adjust the heat under the pot to maintain a moderate simmer for eight to ten minutes.

Fresh sea bass fillet

If your sea bass fillet has been in the fridge, take it out to let it come part of the way up to room temperature.

Pasta is drained through a colander

Drain the pasta and leave it for a few minutes to steam off and dry out.

Sea bass fillet is floured for frying

Scatter the flour on a large plate and season with plenty of salt and pepper. Pat the sea bass fillet in the flour on its skin side only. Gently shake to remove any excess.

Sea bass is fried firstly on its floured skin side

Pour a little vegetable oil in to a non-stick frying pan and bring it up to a medium to high heat. Lay the fish fillet in skin side down. Season the flesh side with salt and pepper. Reduce the heat slightly and fry for around three minutes until you can see the flesh colour changing to show the fillet is cooked almost all the way through.

Sea bass fillet completes frying on its flesh side

Reduce the heat to minimum and turn the sea bass on to its flesh side for one minute to complete cooking.

Combining pasta with roasted vegetables

Return the pasta to the empty cooking pot. Add the roasted vegetables and the tablespoon of parsley. Stir to combine with a wooden spoon.

Pasta and veg bed for sea bass

Spoon the pasta and vegetable combination in to a suitably shaped deep dish.

Sea bass fillet is laid on pasta and vegetables bed

Lift the sea bass fillet from the pan on to the bed of pasta and vegetables. Garnish with the last of the parsley.

Skin is peeled from sea bass fillet

The skin should be beautifully crisp on the sea bass fillet and should easily pull away from the flesh in one clean piece.

Tucking in to fried sea bass fillet