It is a wonderful and sunny day today. It is a day that works very well with a stew…a fish stew. So in today’s menu there will be a light, spicy and easy recipe folllowed from “Cooking for Two”, 1996 by Richard Olney and Simon Wheeler. In a few minutes it is ready. If you cook a side dish, a little longer but not too long. 🙂
Spicy Stew Fish
- 2 (about 650 g) firm white thick fish cutlets or fillets
- 1 tbsp turmeric
- 2 tbsp oil (cold-pressed suitable for cooking, preferable)
- 1/2 onion, chopped
- 1/4 tsp chilli powder
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tso garam masala
- 410 g can tomatoes
- 1/3 cup tomato puree
- 2 tbsp sour cream
- 1 tbsp chopped fresh coriander
- Cut fish into 3 cm cubes; toss fish in turmeric. Heat oil in pan, add fish; cook until lightly browned; remove from pan.
- Add onion and spices to pan, cook, stiring, until onion is soft. Stir in undrained crushed tomatoes and puree, simmer, uncovered, about 2 minutes or until slightly thickened.
- Stir in fish; cook, uncovered, until fish is tender; remove from heat, stir in sour cream and fresh coriander. Serve with nutty rice (or basmati rice).
Enjoy your meal!
- Freeze: Not suitable.
- Microwave: Not suitable.
Posted in Dishes, F word, Fish and Seafood
Tagged chilli powder, cooking for two, cooking for two book, coriander, cumin, fish recipe, garam masala, Richard Olney, sicy fish recipe, Simon Wheeler, spices, spicy fish stew, spicy fish stew recipe, spicy recipe
Happy New Year, my dear readers! Be happy, healthy, enjoy exquisite food with the loved one and be good to each other this year and always! Today I thought of a delicious meal that hopefully will make your belly sing. I found it in Delicious Meals Made Easy, 1996 and I tried it one day, years and years ago. It is a mix sweet and hot and made me think…hmm…now that is another use of honey ;). Because we all know, honey is very good on skin, in tea, usually for sweet things and food.
Here is the recipe of
Honey-Grilled Pork Chops
Preparation time: 15 minutes
Cooking time: 16 – 20 minutes
- 225 (8 oz) can pineapple rings in fruit juice (unsweetened juice rather than syrup, because it is lower in calories and sugar)
- 4 tbsp clear honey
- 1 tbsp dry sherry
- 2 tsp wholegrain mustard
- 1 tsp hot chilli powder
- 1/4 tsp salt
- black pepper
- 4 lean loin pork chops, about 100 g (4 oz) each
- spring onions to garnish
- Drain the pineapple, reserving the juice. In a bowl, mix the juice with honey, sherry, mustard, chilli powder, salt and pepper. Reserve 2 tablespoons.
- Put pork chops and pineapple in a shallow dish. Pour over marinade. Cover and leave in the fridge for 30 minutes, turning once.
- Preheat the grill to medium. Remove pork chops and pineapple from the marinade. Discard the marinade.
- Put chops on a grill rack and brush with reserved marinade. Cook under grill for 8-10 minutes on each side, or until cooked and tender. Grill pineapple for the last 5 minutes of cooking time, turning it once.
- Arrange the pork chops and pineapple slices on a large serving plate, garnished with spring onions.
Posted in Dishes, F word, Pork
Tagged chilli powder, Delicious Meals Made Easy, dry sherry, grill, grilled pork, honey, honey-grilled pork chops, honey-grilled pork chops recipe, mustard, pineapple, pork chops, pork recipe, sherry