Friday, 29 March 2013

Crispy Pan Fried Sea Bass with Chilli, Coriander & Ginger

This recipe is really simple and once you've cooked this version, it's really easy to adapt the recipe to use different kinds of meat and fish.

Ingredients (serves 2):
2 sea bass fillets
4 savoy cabbage leaves, sliced into strips
1 red chilli, sliced
1 inch ginger, cut into small sticks
2 spring onions, sliced lengthways
1 clove of garlic, crushed
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp honey

For the rice...
1 cup rice
2 cups water
1 tsp sushi vinegar
A couple of sprigs of coriander
1 spring onion, cut into discs
A sprinkling of sesame seeds

1. To make the perfect rice, place the rice and water into a saucepan with a lid, then cook as per the time given on the pack, on a medium heat avoiding lifting the lid off until time is complete. In theory, you should have enough water in the pan to let it simmer for the set time without burning the rice producing lovely fluffy not overcooked rice.
2. Whilst the rice is cooking, heat 1 tbsp of oil in a frying pan and score the skin of the sea bass fillets 3 times, and place into the frying pan skin side down and fry for 5 minutes, then for 30 seconds on the flesh side, then remove from the heat and cover.
3. In the same pan, turn up the heat and add the remaining oil, cabbage, most of the chilli, ginger, garlic and spring onions that were cut lengthways, fry for 3-5 minutes.
4. Now add the soy sauce, fish sauce and honey and fry for a minute.
5. Remove the veg from the pan leaving behind the sauce and continue to simmer until reduced to a syrup like sauce, and then pour a little over the veg, placing the sea bass on top.
6. Once the rice is cooked, if you fancy making a rice tower, find a small bowl and line with cling film. Then if you have any sushi vinegar coat the cling film with it and put the remaining tsp of sushi vinegar in the rice. This gives it a lovely glossy texture and slight sweetness. The rice then is placed in the bowl and turned upside down on the plate, and then remove the bowl and voilĂ !
7. Finally, decorate your rice with a sprinkling of sesame seeds, the spring onion discs, a couple of slices of chilli and coriander. Enjoy!

Yelly-fi-felly-food-belly x

Tuesday, 12 March 2013

Chicken & Lemon Tagine with Lemon & Coriander Couscous

Before visiting Marrakech, I always thought that the typical tagine was made using lamb. In actual fact the most common tagine I came across was made using chicken, in particular chicken and lemon tagine.

Since coming back from Marrakech I have made this dish time and time again and think I have finally perfected it and now even have a tagine pot to cook it all in!

Like any casserole, once all the prep is done you let the time in the oven to really intensify the flavour and produce meat that just falls off the bone. Simple, but delicious!

Ingredients (serves 2):

For the tagine...
Chicken thighs and wings (2-3 per person)
Large knob of butter
1 large onion, finely chopped
1 garlic clove, finely chopped or crushed
1 inch root ginger, grated or finely chopped
1 tsp cinnamon
1/2 tsp turmeric
1/2 tsp saffron
1 tsp ras-el-hanout (you made need to hunt this one down - I bought mine in Marrakech!)
1 lemon, both lemon zest and juice
1 tbsp honey
1/2 pint of chicken stock
Large handful of chopped dried apricots
Salt and pepper to season
A sprinkling of flaked almonds

For the couscous...
100g dried plain couscous
100ml boiling water
Juice of half a lemon
Handful of chopped coriander

1. Pre-heat the oven to 200 degrees
2. Melt the butter in a frying pan, adding the chicken and cook until the meat in browned
3. Remove the chicken and on a lower heat, soften the chopped onion in the same frying pan, and once almost ready add the ginger and garlic
4. Now add all of the spices, followed by the chicken, and ensure that the meat is thoroughly coated by all of the spices
5. Next add the honey, stock, chopped dried apricots, lemon zest and juice and season with salt and pepper
6. Transfer the tagine into your tagine pot (or casserole dish) and place in the oven for an hour and a half
7. When the tagine is almost ready, place the dried couscous into a bowl and add the boiling water. After 5 minutes stir the couscous with a fork and add the lemon juice and coriander, adding more boiling water if required
8. Serve the tagine with flaked almonds and enjoy :)

Yelly-fi-felly-food-belly x