Sea bass with ginger and leeks

This is very tasty and elegant dish, easy to make. You can use whole fish or thick
fillets for recipe, which is also excellent made with bream, pomfret and trevally. I made it with filets of sea bass. Serve the fish with fried rice and stir-fried Chinese green vegetables if you like.


For 4

2 sea bas filets
4 spring onions
2tbsp cornflour
4 tbsp teriyaki sauce
Juice of 1 lemon
2 tbsp wine vinegar or rice wine vinegar
1 tsp ground ginger
4tbsp sunflower oil
2 leeks shredder
2,5 cm piece fresh ginger root, piled and grated
7tbsp chicken stock
Salt and ground black pepper

1) Season the fish salt and black pepper. Cut the spring onions on slice. Put half of the spring onions on the fish and reserve the rest for later using.

2) In a shallow dish, mix together the teriyaki sauce, the cornflour, lemon juice, vinegar and ground ginger to make smooth, runny paste. Turn the fish in the marinade to coat it thoroughly, leave it to marinate for 20 minutes, turning it several times.

3) Heat a wok and oil, then the leeks and grated ginger. Fry gently for about 5 minutes, until the leeks are tender. Remove the leeks and ginger and drain on kitchen paper.

4) Lift the fish out of the marinade and lower it carefully into the hot oil. Fry over a medium heat for 4 minutes on each side. Stir the stock into the marinade. Pour the mixture over the fish. Return the leeks to the wok, together with spring onions. Cover and simmer for about 15 minutes.

5) Serve with fried rice and stir-fried Chinese green vegetables.

Enjoy!!!

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Great Australian jelly

Australians love jellies. Theu simply do. Maybe that's the echo of the fight with the climate in the past. All the colours, flavours and shapes are acceptable. And who doesn't like fruits soaked in a fragrant wine? Or a wine with some ripe fruits soaked?? Especially if it's a light fair Australian wine? This jelly is especially good with some ripe melon but you can also try other soft fruits like watermelon or strawberries. Anyone's freezing? It's an Aussie summer right now!

Melon jelly

makes 4 portions

300 g melon flesh, cut into small pieces

400 ml white Australian wine (necessarily!)

80 g sugar

1 Tbsp gelatine

6 dried apricots

1. Soak the cut melon in wine for half an hour. Drain.

2. Bring the wine to the boil, dissolve sugar. Take from heat and dissolve gelatine in wine. Leave until  it starts to set (egg white consistency).

3. Scald apricots with boiling water and drain. Chop into stripes.

4. Combine wine jelly with soaked melon and chopped apricots. Divide into four 150 ml glasses and leave in a fridge for about two hours.

5. Decorate with fresh melon, strawberry sauce or fresh strawberries. 

This dessert is especially nice for a cold evening to heat you up. So simple yet elegant, typically Australian.

Mango muffins!!!

Gorgeous mango pulp was waiting for me since the conference. I really wanted to bake something with it. Muffins were the laziest idea but the result was not so cheap. Here you have deeply orange in colour, not too heavy and full of good stuff muffins. Ones of the best available!

Mango muffins

makes 12

200 g flour

1 tsp baking soda

2 tsps cream of tartar

30 g oat brans

30 g raisins

40 g sugar

1 egg

50 ml vegetable oil

180 ml mango pulp

2 Tbsps condensed milk

an EXTRA mango (a half is enough)

Orange icing

3 Tbsp icing sugar

1,5 Tbsp boiling water

2 drops of orange essence

1. Sift flour and baking powder together, mix in sugar, oat brans and raisins. An EXTRA fresh mango chopped into cubes would make a sensation.

2. Beat the egg slightly, add oil, mango and milk and mix well.

3. Pour wet ingredients into the dry ones and combine well trying not to overmix. Divide quickly into 12 muffin wholes.

4. Bake in preheated oven at 190 degrees for 15 minutes. Check with a skewer if it comes dry.

5. Cool for a minute and take out on a rack.

6. Add orange essence to the icing sugar and mix well with boiling water to make the icing. Make check on cold muffins pouring down the icing from the teaspoon. 

Curried pork with pickled garlic

I bought a jar of pickled garlic in Asian store. It was well worth investing in the jar. Garlic is sweet and delicious. I made a pork curry with it. This is very rich curry best served with rice noodles and light vegetable dish.





For 2

150 gram lean pork steaks
2 tbsp vegetable oil
2 pickled garlic cloves, crushed
1 tbsp yellow curry paste
130 ml coconut cream
2,5 cm pieces fresh ginger root, finely chopped
2 tbsp Thai fish sauce
Salt, black pepper


Cut pork into cubes pieces. Heat the oil in a wok. Add curry paste and stir it well.
Add the coconut cream and stir until the liquid begins to reduce and thicken.
Stir in the pork with liquid. Cook 5 minutes. Add ginger, fish sauce, salt, black pepper and simmer 10 minutes, stirring constantly. Add garlic and cook for 3 minutes more.

Serve with rice noodles and vegetables.

Enjoy!!!

Do you have any other idea how to use pickled garlic?

Chinese - style scallops

It’s snowing in Dublin. Such weather is very rare in Ireland. Sunday was a lovely day with sun and fresh snow. So I went to walk around Phoenix park and took white coloured pictures. When I went back home I was very hungry. At the same time my friend came to my place. She came to surprise me. She brought me fresh scallops. I had only one good idea how to quickly make a lunch. I made Chinese - style scallops. This is a delicate dish for lunch accompanied by aromatic rice. I served it with white Italy wine. It was a nice and hot lunch for the very cold day.

For 2

1 tbsp sunflower oil
200 g. scallops
2,5 cm piece fresh root ginger, peeled and grated
2 garlic cloves, thinly sliced
1 bell of red pepper, cut in thinly sliced
100g. shiitake mushrooms, cut in thinly sliced
Juice of 1 lemon
2 tbsp soy sauce
1 tsp cornflour
Salt, black pepper

Heat the oil in a wok until very hot. Add the scallops, ginger, garlic and stir- fry for 3 minutes. Season with a little salt and black pepper and then remove from the wok.

Add red pepper and mushrooms to the wok and stir- fry for 3 minutes.
Make a cornflour paste by combining the cornflour and 3 tbsp cold water.
Pour the lemon juice, cornflour paste and soy sauce into wok bring to the boil. Add scallops and cook for 2 minutes.

Serve with rice and white wine.

Enjoy!!!

Pumpkin cookies

Coffee cookies are on top position in my party menu. I love these small sweets. I wanted to try them with pumpkin buttercream. It was a very good choice. Below is my new recipe.


Step 1

Cookies
400 gram of flour
1/2 teaspoon baking powder
200 gram of butter, softened
200 gram of white sugar
2 egg
1 teaspoon of vanilla extract

1)In a large bowl, stir together flour, baking powder. Add butter, eggs, sugar and vanilla extract and make the dough. Put the dough to refrigerate for about one hour.
2)After one hour preheat oven to 190 degrees C. Take the dough from the refrigerator and roll out the dough to a thickness of 1 cm on a lightly floured surface. Cut out circles shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet.
3)Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on racks.

Step 2

Pumpkin buttercream
250 gram of cooked pumpkin
200 gram of butter, softened
3 egg yolk
100 gram of castor sugar
1 teaspoon rum extract

Boil water in pot. Blend pumpkin on creamy consistency. Put metal bowl on pot with boiled water and mix together yolk and sugar on creamy consistency. Remove bowl on table and add soft butter and still mix until mixture will be smooth. Add pumpkin and rum extract and mix well. Mixture must be smooth and shine. If mixture is too soft put it in the fridge for 10 minutes

Step 3

On one cookie put tablespoon of pumpkin buttercream and cover it second cookie. Gently press the cookies until cream to spread abroad, and well glue their. Make the same with rest of cookies. When you finish put cookies on one hour to refrigerate.
If you like, you can serve cookies with chocolate sauce.

Enjoy

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Australian meat pie

 The Australian meat pie can be a surprisingly quick dish. Undoubtedly it can be delicious when using the right ingredients. And of course it is very very nourishing. It can be even considered to be healthy since it taste the best with tomato sauce rich in potassium…

Australian meat pie

 Makes 8-10

300 g packet of puff pastry

600 pork neck or minced meat

2 onions, chopped

few sprigs of fresh thyme, chopped, or 3 tspns dried thyme

4 Tbsps oil

salt, pepper

2 Tbsps breadcrumbs

2 eggs, slightly beaten

(ok, this is this better version of pies…)

1.      Mince the meat if you bought the solid piece of meat. Heat the oil and fry the onions until golden. Add minced meat, thyme, salt and pepper, according to taste. Cool down.

2    Mix in 1 slightly beaten egg and breadcrumbs.

3.      Cut out 12 cm-diameter pastry circles. You will probably get about 8-10. At four edges of the each circle cut out small triangles reaching their peaks only half way down to the center.  Remember not to smash nor the circles neither the leftovers. Now arrange every fan-looking circle in a muffin tin whole, stick together the edges on the walls of the mould. Fill up with the stuffing. Brush with egg and plaster with the leftover cuts of the pastry sticking together slightly.

4.      With a toothpick make a few wholes in the top of every meat pie, brush with an egg and bake in 200 degrees for 25-30 minutes.

5.      Cool down the pies for a minute, and take out of the mould. You may need to separate the pies from the mould by levering it with a thin knife around the mould. Serve hot or warm and absolutely with a nice tomato sauce!

 Information on the Australia in the Modern World conference is available here.