Kerala Coconut Sea Bass ©
4 Persons
Ingredients
700g Sea Bass or other fish of your choice
1 carton coconut cream, or freshly made 200g
1/2 tsp Turmeric
1/2 tsp chili flakes, or 1 green or red chili, deseeded.
2 spring onions chopped
1 tomato, skinned, deseeded and cubed small
4 cloves of garlic, finely chopped
3cm piece of ginger, finely grated
4 kaffir lime leaves, cut into thin strips
1 Lime sliced
4 pepper leaves
1/2 -1 tsp salt
Coriander leaves to decorate
Method
1. Have fish monger gut and clean fish. Wash and check thoroughly, score fish and place in oven to table wear dish.
2.In a bowl, mix coconut milk, turmeric, finely chopped chilies, which you have deseeded ( wear plastic gloves and deseed under running water) chopped spring onions, diced tomato, which you have skinned , by plunging into boiling water for a few seconds, deseeded and cut into thin strips and across into small squares, 5cm by 5cm ! Then peel garlic and finely chop,peel ginger and finely grate, add Kaffir lime leaves folding in half and slicing thinly and add pepper leaves. If you can not get lime leaves, finely grate a lime and add the juice…… better than nothing!
3. Pour the marinade over the fish and leave for two hours in the fridge to marinade.
4. Remove from fridge and allow to reach room temperature, 1/2 -1 hour.
5. Bake in hot oven, 250 C. for half an hour.
N.B. To check fish is cooked through, make an incision, at thickest part, just by gills, if bones white fish is ready, if pink leave another five minutes, check again.
Delicious !
Clean fish, make up ingredients in a bowl and pour over fish…….leave to marinade in fridge for two hours.
A wonderful marinade full of flavor.
Make an incision at the thickest part, near the gills, to check it is cooked through. Bones should be
transparent and flesh white, coming away from the bone easily. If at all pink leave another 5-10 minutes.
Served with basmati rice, just delicious…….
Cold Summer Tomato, Basil and Yogurt Soup ©
Easy Summer Soup!
4 Persons
Ingredients
2 kilos Ripe Summer tomatoes
200 g carton of ‘Total Fage’ Greek thick yogurt
1-2 tbs finely chopped Basil,
2 tsp salt or more
Method
1. Wash tomatoes well. Use only very ripe ones.
2. Score tomatoes with a small “X” at top end, (not stalk end) and dip tomatoes into boiling water for 20 seconds. Remove dip into cold water to stop cooking process and peel.
3. Cut up roughly and place in blender, together with yogurt and salt. Blend briefly , so that soup is chunky.
4. Place in soup terrine and chill for at least two hours covered with cling film.
5. Serve same day, if you leave longer, tomatoes go bitter, like left Orange juice.
6. Taste for salt just before serving and mix in fresh, finely chopped basil at the last minute.
Add ice cubes, opt.
N.B. Excellent for the time of year when one has a glut of tomatoes from the vegetable garden and it is very hot!
Cut a small cross incision into the top of your tomatoes. Plunge tomatoes into boiling water for 20 seconds.
Remove and dip into cold water.Using a sharp knife peel skin off.
Cut tomatoes into quarters and place in blender. If you don’t want any seed, either de-seed them, or pass
through sieve. This gives a completely smooth finish. I prefer it a little chunky, but this is up to you.
Final result. Chill in refrigerator and serve with an ice cube in each serving bowl.
My Salsa Verde ©
Excellent with Roast Beef !
Easy
4 persons
Ingredients
2 tbs finely chopped parsley
2 tbs finely chopped basil
2 tbs finely chopped mint
2 cloves garlic finely chopped
2 tbs Dijon Mustard
2 tbs Olive oil
2 twists of salt
Ground black pepper
2 dashes of Tabasco
3-4 tbs Meat juices
Method
1. Pick the leaves off stalks of your herbs and wash carefully in salted water.Place on kitchen paper and pat dry with an extra sheet.
2. Place in blender with the rest of the ingredients, except the meat juices. Blend well. This you can do ahead of time.
3. When Roast Beef is ready, pour juices off into bowl, ladle off extra fat and pour juices into the above sauce, mix well. It should be thick, like Mayonnaise .
4. Serve together with Roast Beef or other cuts of meat.
Final result, delicious!
What's Cooking In Jane's Kitchen 