Cabbage Leaves Stuffed With Fish

I’ve decided I need to try to be relatively healthy and try recipes that don’t involve deep frying or cooking things like sausages wrapped in cheese and ham! So tonight I opted to try this..

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Apparently this recipe comes from South East Asia and ideally should be using banana leaves for this!

I had bought haddock for this and I forget to pick up fresh ginger so using ground, and I had angel hair chilli strands in the cupboard so used them for the dried red chilli..

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Once the haddock has been rubbed with the turmeric and salt mix it almost looks like smoked haddock..

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I had half a pound of fish so halved everything else, but when I went to chop up the onions it seemed like loads. So I chopped one onion and then sliced another two which are then all mixed with the remaining ingredients..

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I couldn’t be bothered to cut the cabbage leaves into 6 inch squares and I don’t think I could’ve even made them that size out of the leaves I had anyway, so just left them whole..

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I stuffed the leaves with the onion mix and the fish and then used a cocktail stick to hold them closed..

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These went into the steamer for just a bit longer than the recipe suggests, only because I felt they were a pit jam packed in my steamer and needed a bit more time to make sure they were all cooked through. After about 25 minutes the fish was starting to flake and the cabbage leaves felt soft..

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Like I said am trying to be healthy so had these with some baby carrots..

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Well this is another surprisingly good recipe! The fish and onion mix inside the cabbage is delicious! I’d been worried about undercooking the onion and ending up with pretty much raw onion but I think I underestimate the power of steamed cooking, the onion was just right, not too soft and soggy and not too hard at all. The cabbage leaves were nicely cooked and the flavour from all the ingredients cooking inside them made it even tastier.

So overall another great dinner and clean plates all round!

Would I make this again? Yes, really good..

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Crunchy-Topped Tea Bread

This recipe comes from the recipes around the world chapter and is apparently from Belgium..

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I made this yesterday and didn’t start until the evening, it does take a bit of time so was quite late by the time it was ready!! Seems like quite an unusal recipe. First I mixed the yeast, flour and milk. I didn’t have fresh yeast but I used a yeast conversion calculator to work out I need half a teaspoon of dried yeast!!

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I left it to rise for 45 minutes but didn’t look like too much had happened! I gave it a bit longer and still hadn’t risen much..

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I added the rest of the milk, flour and eggs and attempted to beat, but it’s really thick and sticky so not very easy!

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So the recipe says to roll it out onto a board, but there was no way I was going to be able to do that with this, it’s far too sticky. So I just poured it into the tin..

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While that was left to rise I stated with the topping..

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That all creams together and looks like breadcrumbs..

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The dough did rise significantly at this stage, so I sprinkled over the topping and then into the oven..

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After the full cooking time it was looking good, nicely golden and crunchy on top and had risen well..

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Last night we had to try a slice warm from the oven with butter..
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It is really soft inside although perhaps a touch doughy so maybe could’ve done with a bit longer in the oven, but despite that it’s really good! It’s like a sweet bread and the topping is brilliant!!

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This morning once it had fully cooled I had a couple of slices with jam..

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It still tastes really good, I did give it a few seconds in the toaster as it’s still a bit doughy. Overall though it’s a lovely tea bread, especially the topping!!

Would I make this again? Yes..

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Crispy Noodles with Pork and Water Chesnuts

We do like a pork stir fry which this pretty much is, but not sure about the crispy noodles!!

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On reading the ingredients it’s an awful lot of noodles and not very much pork!! I had a tenderloin of pork but 4oz worked out as about a third of it. I had also picked up a can of water chesnuts.

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So I decided I was not making all those noodles, I opted for half of a 375g packet and even that seemed a lot..

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Once the noodles had been cooked and drained I started on the pork..

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Once the pork had been cooking for a couple of minutes I added all the veg and was regretting my pan choice!

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While the pork and vegetables were cooking, which was way longer than the recipes suggests, I attempted to deep fry the noodles. I don’t have a frying basket so used 2 sieves! It was all a bit messy and fiddly as the wok was to wide and I had to keep turning the two sieves and then one of my sieves which has plastic handles started to melt!! After over 5 minutes I did have slighty crispy looking noodles..

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Meanwhile I had mixed the cornflour, soy and some water..

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…that’s added to the pork and veg and stirred through. I did manage to get the noodles out of the sieve but was not very nest like..

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The pork and veg is piled on top..
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It’s all a bit bland looking. I served this on the one plate and we all cut out bits of noodles which were really crispy in some bits but then still a bit soft in others. I’m glad I didn’t make a whole pound of noodles as that would’ve been way too much..

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Well it’s not very exciting to look at but we were really hungry and polished the lot off. It definitely needs more pork! I also found the noodles a bit too greasy, I had let them drain for a few minutes after frying but still were a bit oily. I did quite like the crispy bits of noodles as it added some texture, but I think would be better if either all crispy or all just boiled as the mixture of wet oily noodles and crispy ones wasn’t the greatest! In saying that we did eat the lot!

Would I make this again? Possibly..

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Beef and Watercress Soup

This isn’t a soup recipe I’d ever consider trying, I guess that’s one of the good things about doing this blog and cooking from this book is that I’m trying a lot of new and interesting recipes!!

So this one was for tea tonight..

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The recipes says to use a chicken broth which I kind of have made already and is in the freezer! I did loosely follow this recipe for that..

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…but I didn’t add the rice and left as a clear broth. I had just under half a pound of rump steak so reduced the liquid a bit to about 1.5 pints.

The beef is diced finely..

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Then mixed with the soy, salt and oil..

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While that’s left to marinade I washed and removed the stalks from the watercress..

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Once the liquid is boiling I added the watercress..

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Then the beef..

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So it looks a bit like dirty pond water at this point!!

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After about 15 minutes I decided it was done. Yet again this is another recipe that tastes way way way better than it looks! We all really enjoyed this. Yes it’s very watery and light but the flavour from the beef, watercress and soy in the broth is really good. The meat is lovely and soft and I do think more of it would be good.

Would I make this again? Yes!

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Moreno Fried Eggs

I’m a real creature of habit when it comes to breakfast and even in the summer will have a bowl of porridge most days! So today I thought I’d mix it up a bit and try this…

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I was making this for just me and only had one tomato left in the fridge, so used that with a few slices of onion and one egg. The tomato is largish, it’s not a beef tomato but is of a decent size! I halved it and put under the grill..

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While that was grilling I started on the onions, first coating in some seasoned flour..

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Then frying until they were golden..

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Then I fried an egg..

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So once the tomatoes were looking cooked enough I arranged on a plate!

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Topped with the egg..

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Then garnished with the onion..

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So this was breakfast!! I had to give it a good dose of salt and pepper! So it was actually quite pleasant, nothing outstanding but I suppose a healthyish breakfast option! My only criticism is that it did not fill me up and I was hungry by 10:30 which doesn’t usual happen after my usual bowl of porridge!!

The recipe is in the Spanish section of the recipes around the world chapter but have no idea if this is an authentic dish as I couldn’t find any other references to it!

Would I make this again? Yes I probably would..

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Fried Prawns in Batter

This is another recipe from the round the world chapter and is from China. Sweet and sour prawns is one of my daughters favourite dishes so she was really looking forward to these prawns!!

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I have to admit I don’t often buy fresh prawns!! I just find them a bit overpriced, maybe I’m being a skinflint! So tonight was a a treat, some fresh king prawns..

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So maybe it’s a shame I’m going to deep fry these in batter!! Anyway, the recipe is a bit vague when it comes to the batter, do I whisk the egg whites then add the flour, or just throw them together and mix? I opted for the latter and just added the flour to the egg whites and whisked..

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It’s quite a sticky batter mix, and I threw in a pinch of salt. So then the prawns were dipped in..

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Then they were deep fried. I fried them in batches and they do cook quickly, reckon they were ready in about 5 minutes..

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I left them in till they had turned pink and were a nice golden brown..

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We were just having these with some stir fried veg..

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They make look quite crispy in the photo but actually they are quite soft. We loved these and could probably have eaten twice the amount I made!

Would I make these again? Yes, definitely, I’ve to make a sweet and sour to have with them next time!!

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Chicory with Cheese and Ham

I’ve actually only ever tried chicory once before in a salad, it s quite bitter so I thought it was best when covered in dressing! So the idea of having it smothered in a cheese sauce sounds good. This comes from the round the world chapter and apparently it originates from Belgium..

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I didn’t weigh the chicory I bought, but I only had two so sort of quartered everything else.

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Once the chicory has been simmering for about 20 minutes it’s really soft but a bit discoloured..

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Next I made the sauce, and I do love Gruyere cheese so I think I added a little extra!

So the chicory is wrapped in ham..

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Then the sauce poured over..

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Finally some breadcrumbs and more cheese on top..

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After a few minutes under the grill it was bubbling and starting to brown..

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Well this is quite surprising! The chicory is really soft and tastes good, but it’s great when you have a bit of chicory and ham and the sauce. The sauce is really really good, maybe something to do with the extra Gruyere!!

Would I make this again? Yes definitely..

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