Sounds boring but this is new tasty twist. One green cabbage head, split into quarters, cut out the cores and outer leafs, then slice on the diagonal into 10mm strips.
Plunge into just boiling water and simmer for about 6 minutes or until the thicker strips are just al dente but not soft. Strain, then use a wooded spatula to squeeze out as much water as you can.
In the now empty but still hot pan, put back on the ring without any heat source, and put in about three Tblspn of sour cream, leave for a moment, stir in the cabbage and two Tblspn of finely chopped basil. Mix well, turn on the heat to high is there is residual water and try to drive off, then, just as you serve pour in the juice from half a lime, mix well and serve. The dark basil makes it an attractive looking dish and the basil and the lime balance well against the 'boring' flavour of cabbage.
Saturday 4 May 2013
Wednesday 1 May 2013
Fish and Watercress Soup.
Tried this out for one of our fasting day meals. Worked so well thought I must share it. Again, no photos. Get so caught up in getting it out, the last thing on my mind is taking a snap. As I remember it, here we go:
0.5lb of monkfish with inner skin removed. 2pt Light fish stock made from monkfish bones.
Small cauliflower. Break into florets. Take half a handful of the smallest florets, slice the bigger ones until they are even sized and good looking, set aside.
Simmer the remainder cauliflower, including the stalk roughly chopped, in the fishstock until tender.
In a hot pan with a small knob of butter, sear the monkfish on all sides, until the sides are lightly coloured. Set aside to rest. Do not worry about cooking the fish through. In the pan juices sweat off a red chilli, without seeds, cut into to small fine strips. Set aside.
Pick through about 100gm of watercress, reserve a few small neat heads for decoration, put remainder into a blender. Scoop out the cooked cauliflower and put on top, whizz, it will thicken very quickly, add a little hot stock, whizz. Continue until you have a smooth fluid paste. It will have very small flecks of green but otherwise no large pieces.
Cut the monkfish along the length into two or three strips, then slice against the grain on the diagonal into 5mm thick slices.
Put back into a pot, add more hot stock to get the consistency you think is right, bring to simmer, add the reserved cauliflorets, simmer for a minute or so to just al-dente. The longer you cook they more you will lose the watercress peppery taste. Add the sliced fish and chilli. For a finally touch stir in two Tblspn of double cream and serve garnished with the reserved watercress heads. Delicious.
0.5lb of monkfish with inner skin removed. 2pt Light fish stock made from monkfish bones.
Small cauliflower. Break into florets. Take half a handful of the smallest florets, slice the bigger ones until they are even sized and good looking, set aside.
Simmer the remainder cauliflower, including the stalk roughly chopped, in the fishstock until tender.
In a hot pan with a small knob of butter, sear the monkfish on all sides, until the sides are lightly coloured. Set aside to rest. Do not worry about cooking the fish through. In the pan juices sweat off a red chilli, without seeds, cut into to small fine strips. Set aside.
Pick through about 100gm of watercress, reserve a few small neat heads for decoration, put remainder into a blender. Scoop out the cooked cauliflower and put on top, whizz, it will thicken very quickly, add a little hot stock, whizz. Continue until you have a smooth fluid paste. It will have very small flecks of green but otherwise no large pieces.
Cut the monkfish along the length into two or three strips, then slice against the grain on the diagonal into 5mm thick slices.
Put back into a pot, add more hot stock to get the consistency you think is right, bring to simmer, add the reserved cauliflorets, simmer for a minute or so to just al-dente. The longer you cook they more you will lose the watercress peppery taste. Add the sliced fish and chilli. For a finally touch stir in two Tblspn of double cream and serve garnished with the reserved watercress heads. Delicious.
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