Spicy Stew Fish

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

Serves 2

Ingredients:

• 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

Method:

• 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.

Elena G

Honey on … pork

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 

Serves 4

Preparation time: 15 minutes

Cooking time: 16 – 20 minutes

Ingredients:

•  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

Method:

• 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.

Bon appetite!