Steamed #Thai #seafood #beancurd skin rolls

These seafood rolls wrapped in beancurd skin, steamed then sliced and served with a spicy sauce are delicious and healthy. Super quick and easy to make. They are a great addition to a buffet or picnic spread as they are served lukewarm or room temperature.

Beancurd skin is made from the skin formed when boiling soy milk, and is found in dried sheets in Asian supermarkets. You will need a bamboo or other steamer with a flat base.

This recipe is of Thai origin and can be adapted to suit your taste by adding finely diced lemongrass, Thai basil or more chilli.

Marinate: 30 minutes Prep time: 15 minutes Cooking time: 25 minutes Resting time: 30-45 minutes

Ingredients

  • 2-3 sheets of beancurd skin
  • 200g white fish fillets,chopped into small pieces
  • 200g green prawns peeled, chopped into pieces
  • 1 egg yolk beaten
  • 1 small onion finely diced
  • 4 cloves garlic chopped
  • 3 tablespoons finely chopped coriander
  • 1 red chilli finely chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons white pepper
  • 1 tablespoon vegetable oil
  • Cucumber slices, coriander sprigs and sweet chilli sauce

1. Mix all the ingredients, except the beancurd skin and egg yolk, in a bowl and marinate for half an hour

2. Process in a food processor until you get a fine mixture.

3. Soak beancurd skin sheets one by one in a bath of warm water until soft. Carefully lay on a flat surface, then spoon half the seafood mixture in a long sausage shape. (Make sure the roll is not too long to fit in your steamer.)

4. Roll up tightly and seal edge with beaten egg yolk. Repeat with other half of the seafood mixture.

5. Place the rolls in a bamboo steamer and steam for 25 minutes. Drain on kitchen paper, resting until lukewarm and set, allow about half an hour.

6. Slice diagonally in 2cm wide slices. Serve with sweet chilli sauce, cucumber and coriander sprigs.

Fish in Indian Crazy Water #fishbroth #crazywater

This an old recipe of mine which I haven’t made in ages but planning for dinner tonight. I have nice tomatoes and lots of fresh herbs so will wing the flavours to create a delicious broth for the fish to poach in, and I might throw in some potato to bulk it up for a Sydney winter’s evening.

Here’s the link to the original recipe https://freespiritfood.net/2015/11/08/snapper-in-indian-crazy-water-broth/

I’ll post photos of tonight’s version later.

Individual #Fish and #prawn #pies with #puff pastry

These fish pies are great if you are on a low carb diet like we are at the moment. There are lots of different versions online including a weight watchers version but most of them have potatoes in them or potato mash as the topping.

My version combines the best of both worlds and I think it is as tasty as you can get without the potatoes but keeps the cream and milk to make a lovely roux and resulting sauce.

Preparation time: 30 minutes cooking time: 20 minute

Ingredients:

  • 400g monkfish or other firm white fish chopped into chunks
  • 6 green prawns peeled and chopped into 3 or 4 pieces each
  • 100g hot smoked salmon or trout or smoked haddock
  • 200ml of milk
  • 2 tablespoons white wine
  • 50ml cream
  • 2 bay leaves
  • 3 stalks of dill with friends removed and finely chopped
  • 2 stalks of parsley, leaves removed and finely chopped
  • 1/4 cup of finely sliced leek
  • 15g butter
  • 2 tablespoons of flour
  • 1 sheet of bought puff pastry
  • Beaten egg to brush pastry
  • Salt and black pepper
  • 1/4 tsp Dijon mustard400g blue eye cod or other firm white fish

Method:

Remove a sheet of puff pastry from the freezer to defrost.

Place the monkfish and prawns (not the hot smoked fish) in a small pot and cover with milk, add bay leaves and bring to a light rolling boil, then reduce heat and allow fish and prawns to poach in milk for 2 minutes. Remove fish and prawns from the milk with a slotted spoon and place into a seperate bowl.

Strain the milk through a sieve and reserve.

In a seperate non-stick pan, melt the butter and add leek and cook slowly until well softened.

Add the flour gradually and stir constantly to form a roux, and cook for a minute until flour is “cooked out”.

Add milk and wine to the roux gradually and whisk to form a smooth sauce.

Add mustard, salt and pepper to taste and mix through sauce.

Then add the cream and mix through.

Add fish, prawns and hot smoked salmon and allow the mixture to cool.

Pre-heat oven to 180 degrees celcius

Put cooled fish mixture, focus on getting as much of the fish and prawns rather than all the sauce, into 3 small ramekins and then cover the ramekins with round of puff pastry cut to slightly larger rounds than the tops of the ramekins. (You might end up with a bit extra sauce leftover) Decorate with some of the leftover pastry and make a small hole in the middle of each to allow steam to escape.

Brush the puff pastry with the beaten egg and place in the oven on a foil lined baking tray for 15-20 minutes until pastry is golden and puffed.

Allow to cool for a few minutes before serving with a green salad on the side.

A festive starter combination #peaches #proscuitto #scampi #goatscheese

Peaches grilled on bbq (allow to cool) then rolled with goats cheese and prosciutto, drizzled with balsamic and roasted in the oven.

New Zealand Scampi (or split large prawns) with a Coriander(dhania), chilli and lime dressing grilled on the bbq, with extra dressing sprinkled on afterwards.


Such a delicious starter combination.

Shedding new light on modern Australian dining #Lamshed #canberra

Brilliant dinner at Lamshed in Canberra on Friday night. Waiter suggested AUD$45pp shared plates but we got to choose what we wanted from the menu.

Started with fennel cured kingfish with orange, tarragon and lightly pickled fennel. The combination of flavours was perfect. This was followed by Sweet potato “schnitzel” with tzatziki…the sweet potato was crumbs and deep fried but the cool yoghurt cucumber tzatziki made it all feel healthy and fresh!

The wine list is excellent and we enjoyed a beautiful Rose and moving to an Albariño as we progressed through the various dishes.

One of the specials was the slow cooked lamb neck perfectly spiced with what tasted like all-spice and wrapped into cabbage rolls and garnished with dill. Another special was pan-fried fish of the day with a sweet pea puréed sauce, peas and pea tendrils.

The eggplant tempura with white miso was divine as was the the pressed oxtail, celeriac and fregola.

Every course was an imaginative combination of ingredients and flavours delivering an overall excellent dining experience.

We finished the meal with cheese and a bottle of 2015 Campbell’s of Rutherglen Durif.

The restaurant that is in Yarralumla is minimalist but warm and the open kitchen adds a buzz of activity and atmosphere to the dining room.

We went with a party of 6 which was great for trying lots of dishes.

O’ Surf and Turf #timeoutmarkets #lisbon

There are mixed reviews of O’Surf and Turf, Famous Portuguese chef Kiko Martins’ Time Out Market restaurant in Lisbon, where he combines meat and seafood in innovative recipes.

However, we thought the opportunity to try his food without the fuss of organising a booking or the expense of his most famous restaurant A Cevercheria at this informal restaurant was a good one and it certainly worked out that way. It was also fun to soak in the busy, buzzy atmosphere of the markets and watch the chefs at work by sitting inside at the bar for lunch.

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Whilst I admittedly have had better prawns in garlic sauce that we shared as a starter, the other dishes and the bread and snacks were excellent.

The toasted corn kernels and the dips served with the bread, including the soft egg with Paprika was interesting to kick off the meal.

The cod served on a bed of chestnut purée was a fabulous combination of sweet and salty, and the roasted octopus with a smoky paprika sauce and sago flavoured with black squid ink was delicious.

Probably not the place for those looking for more traditional Portuguese fare but definitely a great place to sample some of the emerging and exciting foodie scene in Lisbon.