Sunday, 29 July 2012
Tuesday, 17 July 2012
Recently we were lucky enough to win some fish from this great company Delish Fish.
|Not Much Left :(|
They sell locally caught sea fish from the port of Peterhead, Scotland. They prepare it, pack it and post it. The box we received was a mixture of Mackerel, Salmon, Hake, Cod and Scallops. All vacuumed packed and ready for freezing. Before writing this blog with Gerry's famous Cod Rarebit recipe. We have tried the Mackerel with Garlic and Mackerel with pepper, which Gerry just heated up in foil parcels. The wild Hake which was just simply pan fried. As we not a lover of Salmon, our daughter took some Salmon fillets to try. Just got to say on everything tried so far, the quality of the fish is un-surpassed. We say that with a bit of authority as we live in Great Yarmouth and have access to fresh fish here on a daily basis. Delish Fish products are superb in all areas of quality, taste and price. Well on to the recipe.....
Ingredients (The quantities here are for fish of about 100g in weight, if you want to make more just add more to each ingredient. Nothing needs to be exact. Just add to it looks right)
- Cod or any white fish in fillets or steaks.Smoked or un-smoked. Skin on or off.
- Red Onion - thinly sliced.
- Tomato - thinly sliced.
- Big tablespoon of Crème Fresh.
- English mustard (Colman's is the best) 3rd teaspoon to start with.
- 20g grated cheese, again to start with.
- Teaspoon of Worcester sauce, again to start with.
- Few twists of black pepper.
|All the bits you need.|
- Pre-heat your oven at gas 7 or 220C
- If your fish has been defrosted, then dry with paper towels. Then place skin side down (if it has skin) in an oven proof dish. The sauce will run so make sure you got a sided dish.
|The lovely fish from Delish Fish|
- Once mixed have a taste, if too 'pale' then add some more mustard and or Worcester sauce. Or not cheesy enough then add more cheese. The taste totally up to you. If it looks like not enough to cover the fish than add more Crème Fresh and more of the other ingredients.
- Now spoon the mixture over the fish and spread out to cover.
|All covered with sauce.|
- Now with all that done place in oven, how long it takes depends on thickness and amount of fish. The one in the picture took about 30 minutes in the middle of the oven. Give yours 15 minutes and check. If the fish flakes and looks cooked then it is. It is a matter of a quick taste before you commit to serve.
- At this point you can finish off by putting dish under the grill to crisp the top off. It is up to you. We did not bother this time.
- There it is ready for any 'sides' you want to have. We had boiled new potatoes and a simple salad with ours. A lovely fish supper.
We would love your feedback on this please.
By Phyllis and Gerry. Not a sponsored post.
Monday, 16 July 2012
Fresh Idea For..
First off, I am not a great fan of packet mixes, so do not buy them as a rule. But I do like the Maggi brand, mainly because of their, for want of a better description "Worcestershire Sauce". Which my mum and now I have been using for years as a flavouring etc, in much the same way as the Worcestershire Sauce. So we gave this packet a go, because it was on special offer buy one get one free.
So once you bought this packet you need the ingredients, which are in this case.
- 2tbsp oil
- 2 red onions sliced
- 1 bell pepper sliced
- 450g (1lb) beef frying steak, fat off, cut into strips
- Things to serve it with (potatoes or rice, vegetables etc, up to you really)
- 100ml water
That is basically what it says on the back of the packet.
So they say follow the instructions, and on this packet, it is precise and to the point. They do make a point of not rushing the onion bit, which as a amateur cook I can understand as you need to caramelise them. But that important information is put in the cooking tips part and not under step one where it should be.
Apart from that if you follow and do as said, the recipe seems to work. The problem I have with these and any packet mix of this sort, is you need to know basic cooking (not for beginners) and really all it is doing is adding the flavouring. Which if you had the time or more importantly the ingredients (I think that is why these sell) you could do it all from scratch.
Well before a summery and judgment here are some pictures.
|Spend time to caramelise the onions|
|Beef and Maggi added|
No step 3 it was just adding water and cooking 'till 'done'
Ready to eat
|Well we had it with, well you can see....|
All in all, if you got basic cooking skills, (how to slice onion, peel a pepper, shred and trim a piece of frying steak) then you can do this. Its good for people who don't cook on a regular bases, in other words don't have the ingredients to make up the flavours provided in the packet mix.
Be warned the 'sizzling' in the title means hot as in a quite hot 'chilli' hot. Well it did to me as I am not a fan of spicy food. I ate it, the instructions worked.
This packet will be bought again and put in the cupboard for 'emergency' use in the future.
I will, and have tried the other products in their range on the strength of this.
So best suggestion to you all that have read this far is give them a go. Wait like us 'till they on special offer.
We bought this product so was not sponsored at all (well that is normal for us)
Written by Gerry Ellett
Sunday, 15 July 2012
Sunday, 24 June 2012
Sunday, 20 May 2012
Sunday, 13 May 2012
(Cheap and Easy)
Cheap easy meat dish, that can be eaten hot, cold, with salads, spuds, rice, well anything.
IntroductionThis is an occasional blog post to hopefully give you readers, simple, tested cooking ideas. I am not trying to teach you to suck eggs. Most of these posts will not be full recipes but just to show you how to do the basics right. I have tried different techniques by TV and Book Chefs that promised the perfect so and so, sadly most of them do not work. Below I will show the ones that worked. All these tips have been used a minimum of 10 times with constant results. I hope you find these useful. So here goes........
- Pork lions (as many as you want, one lion makes two Schnitzels)
- Ready made breadcrumbs (I use Paxo Golden Breadcrumbs)
- Plain flour
- Eggs beaten (number depends on how many Schnitzels you are making)
- Vegetable oil for frying
- Meat hammer
- Deep sided frying pan
First of all we need to prepare the pork lions. We usually get ours from Asda when they are on the 3 for £10 meat pack deal. So for one of the packs you get 6 pork lions, so that's about 55p per loin and that makes 2 Schnitzels. In this example we using just 4 loins.
|Pork loins ready to prepare.|
First thing to do is remove and trim any fat off the loins and cut each loin into two pieces lengthways. Although pork loins do not have much fat, we remove any left over as it does not like being 'whacked' with the meat hammer as it goes all 'stringy'. Also it becomes 'tough' when fried.
|Fat trimmed and cut into two.|
Next we need to 'whack' the loins with the good old meat hammer. This does two things. First to make the meat thin enough to allow it to fry quickly and therefore cook properly. You need to get the meat under 5mm in thickness. Second when the meat is 'whacked' makes the meat, how can I say, un-tough when you eat it, as it is cooked relatively quickly.
So using the meat hammer, 'whack' each side until you get the desired thickness. You don't have to mad. Just gentle to medium hits work. Best to do it on a good quality wooden chopping board and not your work top. So now you should have something like this......
|After the meat hammer.|
So next we need to make our 'production line'. This consists of the meat on a plate, next the flour on a plate, followed by whisked egg on a plate and finally, you guessed it, the breadcrumbs on a plate. Like so.....
|The production line.|
So guess what you need to do next, well....
First cover the piece of meat in flour, by lightly tapping down on both sides and then gently shake off excess.
Next dip the floured meat in egg on both sides. Again gently shake off any excess.
Lastly before frying, lets dip in the breadcrumbs on each side.
Now that is one done, repeat for all the meat you need to prepare. If you run out of any of the flour, egg, breadcrumbs, just add more to the plates.
|All prepared, ready for frying.|
Just a note, its messy work so, you will need to wash your hands a few times.
Well its time to fry. To start with fill a deep sided frying pan with about 5cms of vegetable oil. This needs to be heated first to just above a medium heat. Once ready gently put in two of the prepared pieces. Let fry for a three or four minutes. Then turn over and do the same. The whole process should not take more than eight minutes at the most. Two things you need to worry about is, first make sure the oil is not to hot or cold and second that the breadcrumbs to not over cook and burn.
Once done take out and drain on kitchen paper. Continue with the next two and so on. If you are doing a large batch then if the oil becomes a dirty black then replace the old oil with new. Then continue.
|Cooked. One cut in half.|
That is it. The beauty of this recipe. Is that it can be eaten straight away hot or it is great cold for example when packed in tin foil for a picnic. If you having a BBQ and make this before, it makes a great alternative for people who are fed up with the normal BBQ fare. It can be eaten with any 'side' you like (salad, chips, mash, rice, gravy, dips). Also it makes a great filling for a sandwich. We just love it.
I hope you will try and enjoy.
Cooked and written by Gerry.