Lime and Chilli Grilled Fish

Hulla!!

Today's dish is extremely simple and extremely delicious to eat :-)
We are making, Lime and Chilli pan-grilled Basa Fish Fillet.....

Ingredients:

2 X 500gm Skinless Basa Fish Fillet (size of a plate); you can use any white fish.
Marinade:
6-7 cloves of garlic, finely chopped
4cm pc Ginger, finely chopped
1 long fresh red chilli, deseeded and finely chopped
6-7 kaffir lime leaves, finely chopped (or you could use 1tsp of lemon rind or 1tsp of lemon grass as well, it comes out just the same)
2 tsp Olive oil
11/2tbsp finely chopped coriander leaves
11/2tsp lemon juice
salt to taste

For the dressing:
1tbsp sweet chilli sauce
1 tsp fish sauce (optional)
1 tsp lime juice

Prepare the marinade by mixing the ingredients together and rub it on the fish. Leave it to marinate for 4-5 hrs in the refrigerator. Then pan-grill on medium heat till done. In the meantime prepare the lime and chilli dressing by mixing the ingredients in a screw-top jar; shake well. Pour over the fish or serve on the side as a sauce.

Bacon and Egg Pies!!!

Hello again..
Today we will do a typical, simple and delicious english breakfast but looking absolutely gorgeous and fabulous on the plate.

Our old time favorite, bacon and eggs!!

Make 2 pies.
Ingredients:
1 large egg
4-5 strips of thinly sliced smoked bacon
2 tbsp grated cheddar cheese
1 tsp chopped parsley
salt & pepper
Muffin tray or ramekin moulds

Grease the tray of the moulds with some butter..In a bowl whisk the egg with salt and pepper, add the cheese and mix well.
Now line the sides of the moulds with bacon strips forming a thin bottomless bacon cup. Now pour the egg mixture into the center and put some parsley on top. Now into the oven to bake for atleast 20-30 minutes at about 160 degree celsius or till the bacon becomes crisp and the egg cooks through..
Its that simple....remove from the tin mould and serve hot with toasted bread..

Variation :

Alternatively you could also make this pie with bread as the base..Take 2 slices of bread cut off the sides and flatten them with a rolling pin.
Fry the bacon strips in a pan. Now grease the mould and place bread sheets on top of the mould in a criss cross format and press the center down to form a cup.. Now place 1-2 strips of cooked bacon in the center and pour the egg mixture on top..
Put in the oven and bake till the egg is done and the bread is crisp.

Enjoy!!

Grilled Chicken with Basil and Mustard

Hello friends!!

I am back with yet another simple, yummy and quick to make recipe...you could serve it as a main course with green salad and rice or could even eat it as an appetizer.

Grilled Chicken with Basil and Mustard

It can be made in the oven on a grill rack, on the barbecue or even on the hot grill pan on the gas stove.

Ingredients:

200 gms chicken breasts (may be 2 pieces); you can use them whole or cut into strips.
Marinade:
2tbsp of whole grain mustard
1tbsp Good organic honey
4-5 cloves of garlic crushed and sliced
10-12 basil leaves, washed and roughly chopped
2 tbsp Olive oil

Mix the ingredients for the marinade and pour over the chicken..put it in the fridge and let it marinate for 5-6 hrs, but if you are in a hurry, an hour is also just fine....

Take it out of the fridge, let it come to room temperature and then grill....

Beautiful and yummy!!..

Chicken Satay (-) Peanut butter

Hi!!

lets get down to cooking...To make chicken satay minus the peanut butter you will need:

2 Chicken breasts cut in small bite-sized cubes
3-4 Cloves of garlic, crushed
11/2 tsp Curry Powder
1tbsp Soya Sauce
1 tbsp Honey
2 tsp Vegetable oil
1tsp red chilli flakes (optional or to taste)

Marinate the chicken with all the above ingredients and let it rest overnight or for atleast 10-12 hrs in the fridge.

Take out of the fridge and let it cool to normal temperature...Then skewer the chicken onto the wooden stick skewers and then grill over the barbeque or pan fry in a nonstick pan...serve hot with a cheek of a lemon.

Enjoy!!

Salt and Pepper Salmon with Wasabi Mayonnaise

Hello....

2 X 200g Fresh or frozen pink salmon fillets (with or without skin)

1 teaspoon sea salt

1 teaspoon black peppercorns

1 1/2 tablespoon olive oil or can use vegetable oil too

1/4 cup mayonnaise

1 teaspoon wasabi paste

1 teaspoon finely chopped fresh coriander

3-4 cloves of garlic finely chopped or crushed 

1 teaspoon lime juice

Using mortar and pestle grind salt, pepper and garlic until fine..combine the pepper mixture with half the oil and fish in a bowl and marinate for 10-15 minutes..

Meanwhile combine mayonnaise, wasabi, coriander, and lime juice in small bowl..

Heat the remaining oil in a frying pan and cook the fish (skin side down first, if using with skin), until crisp and almost cooked, then turn and cook the other side...the fish will not take more than five minutes to cook..

Serve with the wasabi mayonnaise and some greens, like maybe rocket leaves, basil, spinach, beans, mushrooms; all stir fried a little or just blanched; (the rocket and basil to be eaten raw).

yum yum!!!!

Barbecue Night Special !!

Hello friends!!!

Its been a long long time since the last post...but this post will make up for the time I have been missing :-)

Here is an exotic, simple and tasty barbecue menu for the awesome winter, which is just about setting in...
so without further delay, lets begin....

Asian style grilled prawns, Lemon herb chicken with Rice salad and Green side salad...

Recipe I

Asian Style Grilled Prawns:

Ingredients:
1 lemon grass stem, pale portion only..
8-10 kaffir lime leaves
2 deseeded red chillies, finely chopped
3-4 garlic cloves
2cm ginger
1/2 bunch of coriander leaves
2 tbsp olive oil
1 tbsp soya sauce
Prawns about 20 or so...say 500gms

Method:

Blend all the ingredients, except the prawns, in the mixer...form a smooth paste and rub the prawns with it. Marinate and put in the fridge for 10-12 hours or better still overnight...take out of the fridge 1 hour before cooking, bring it to room temperature...Grill on the barbecue...and yum! yum! yum! :-)

AAAhhhh....

Recipe II
Now the Lemon Herb Grilled Chicken...

Ingredient:
4 chicken breasts (beaten flat with the food hammer)
Juice of 2 medium sized lemons
3 tbsp Olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp fresh parsley
salt and pepper to taste..

Method:

Mix all ingredients in a bowl with the chicken and marinate for 10 to 12 hours or overnight in the fridge...take out of the fridge 1 hour prior to cooking...serve hot....:-)

Recipe III
Rice salad

Ingredients:

Boiled rice
fresh finely chopped parsley
fresh finely chopped chives
fresh finely chopped basil
fresh finely chopped oregano or dried will also do...
half yellow pepper (diced in small bite size pcs)
half red pepper (diced in small bite size pcs)
half zucchini (diced in small bite size pcs)
Grated parmesan cheese to taste
salt to taste

Method:

Saute the boiled rice with little bit of olive oil and keep aside to cool a little..
Add all the remaining ingredients to the rice and serve cold with the prawns and chicken...

Recipe IV
Green side Salad

Ingredients:

Fresh lettuce, roughly torn
Rocket leaves, small bunch
Red Radish 5-6, cubed
Sun dried tomatoes
Apple chopped in small pcs
1 tbsp Cider vinegar
1 crushed garlic
1 tsp ginger honey or plain honey
pepper to taste

Method:

Pickle the chopped radishes in the cider vinegar for an hour or so... and then later combine everything in a salad bowl..serve chilled...

Aha!! so now the meal is ready to eat....
so when am I getting the invites people!!!

Enjoy!

Esme's Mango Pudding / Sauce

Hello again!!

Have got another recipe to share with you all today...this a baked mango pudding made by our neighbor and friend Esme....

It is super simple and quick to make and very handy, to serve people at short notice....

Ingredients:

1 big peeled and diced ripe Mango

11/2 tsps of grated fresh coconut...

1 tsp lemon juice

1/4 tsp finely grated ginger.

Preparation:

Put all the ingredients in a baking dish or an oven friendly ceramic bowl. Place it in a preheated oven; 150 degrees, for 15 minutes or so. Take care that the mango does not disintegrate but just becomes soft and releases some juices. You can adjust the temperature accordingly.

Take it out and serve hot with vanilla or butterscotch ice cream.

My variation:

Mix with muesli and serve with ice cream.... call it a Mango Crisp!

Enjoy!