fish n chips, fish n chips, makes me wanna lick my lips

We eat fish fairly frequently.  One of the bonuses of having a boat, and enjoying sitting out with a line for a few hours.  If it's home-caught (so to speak) it's usually snapper.  If it's from the supy, it's whatever looks good that ain't going to completely fleece the wallet.   Usually we simply pan-fry the fillets - I mean, with tasty fresh fish, what else do you need to do?  However, sometimes you just feel like good ol' battered goodness.  Last night was such an evening. 

I'd heard the Morning Rumble talking about a new batter- and fritter-mix available on the market.  Fogdog, made in NZ, by a couple of blokey blokes, it was apparantly really good - light, crispy, the opposite of dodgy stodge (which is more often than not what you get from the local chipper, these days).  Obviously you can easily make your own beer batter from scratch (a little flour, cornflour and beer), but sometimes it's fun to try out new products.  Everyone's a sucker for advertising from time to time.  So yesterday, picked up some fresh trevally and a packet of this supposed wonder batter.  Given our general aversion to battering fresh fish, it had big proverbial shoes to fill.  

And it did!  It was light and crispy.  Apparantly, cooking with beer (as opposed to water-based batters) reduces the oil absorbtion.  So using beer is actually better for you.  Sweet!!  It cooked very fast (though, that could have been controlled better by yours truly, had I reduced the heat under the pan a little) and didn't fall/slide off the fish.  All you need is the packet and half a bottle of beer.  I used Carlsberg, but next time would be interesting to try it with a darker beer, like Speights Old Dark, or something... 

1 packed Fogdog batter

140 ml beer

2-3 fillets fish

2 large potatoes

cumin seeds

salt

rice bran oil

salad

1. Cut potatoes into nice, fat, chunky chips.  Toss with a little oil and cumin seeds.  Whack into oven at about 180 degrees celcius.  I usually leave them cooking away for a good half hour or more, then grill them for a couple of minutes, to crisp them up.  Remember to toss them from time to time, so they don't stick to the tray. 
2. Make up your salad, however you fancy it.  Now you're pretty much ready to go, once the chips are done to your liking. 
3. When almost ready to serve, mix beer and batter in a bowl.  I reckon it's best to use a whisk, if you have one, as it gets more air into the batter, which presumably helps make it light.  Pat the fillets dry and pour about 4mm oil into non-stick pan.  Get the oil good and hot (drop a wee bit of batter in, to see if it sizzles - that's how you'll know). 
4. Carefully place the pieces of fish into the hot oil - be careful not to drop them in, as you'll make a mess of your kitchen, and likely burn your fingers/arm.  I know, I did that last night.  Kitchen floor was a shambles.  Have tongs at the ready, 'cause the fish won't take long.  Pretty much as soon as you've put the fish in, it's time to turn it over.  When golden and crispy remove from pan and serve, with salad and cumin-crusted chips. 

Nb: You don't have to use rice bran oil, but if you don't, be very careful to keep an eye on the oil, so it doesn't burn.  Olive oil, the cuisine guru for so many things, isn't much good here.  It has a lower burning point, and the stronger flavour can mask the delicate flavour of the fish.  I'd recommend either rice bran or avocado, as they both have a high burn point. 

You know you curry me life, you curry me thinking...

Thanks, Katchafire, awesome song.  I know the original didn't actually mention curry but, to be honest, you'll be hard-pressed to find one that does.  Sometimes a little poetic licence is needed, I'm sure those kings of dub won't mind. 

As you've no doubt noticed, it's spring.  Curry isn't really a food that jumps to mind when you think of sun, al fresco dining and the beach (I'm a year-round beacher, none of this 'summer-only' puha), but perhaps we need to adjust our thinking.  I can definitely understand why curries are moreso associated with winter, and maybe autumn - it's cold, they're hot; it's cold, they're warming; you want thick, comforting food with plenty of carbs, they're thick, comforting and come with rice and/or breads. 

However, it's spring and summer vege gardens are being put in around the country (well, around the warmer parts anyway - might be another month or so for the deep south).  Vege gardens = fresh herbs.  Coriander, thyme, chives, parsley.  Nothing makes me curry-hungry more than the smell of fresh coriander.  So it was that last night, after returning home from our bi-weekly shop, that we whipped up a thai yellow curry, spurred on by the coriander in the garden, and the smell of the one sitting on the kitchen sill. 

Break out of the seasonal chains peeps - curry it up year round.  And watch this space for a tasty looking greek stew a la Nigella (it uses a whole bottle of white wine, so surely we can't go wrong) - winter's food is spreading its wings! 

1 onion, diced

2 cloves garlic, diced

2cm ginger, diced

1 capsicum, sliced

handful mushrooms, chopped

few florets broccoli

dash sweet chilli sauce

1 tbsp (or so) curry paste

1 tin (or so) coconut milk

sesame oil

2 chicken thighs, chopped

handful nuts, seeds

rice

1. Brown chicken lightly in a little oil (olive, rice bran, whatever).  Remove from pan and set aside. 
2. Fry onion, garlic and ginger in sesame oil, until slightly soft.  Stir in curry paste, chilli sauce and coconut cream/milk.  Let it reduce a little, over a medium-low heat. 
3. Add in all other ingredients and leave to simmer until you're ready to eat - the nuts give it so much texture and a wonderful flavour.  We've been using a mixture of brasil nuts and almonds, crushed up a bit.  So good - wouldn't go back to a nutless curry. 
4. Get rice on - I cook it as per the link above (click on 'rice').  I usually use a stock cube though, rather than salt, and always throw in some cumin seeds. 
5. Serve when all's ready and enjoy!  This makes enough for 4 people, maybe 5 if you have roti or naan too. 

PS: The picture of the dogs isn't completely random, they were apparantly enjoying the wonderful aroma that is coriander too. 

Copa cabana on a plate

Fish, chips and salad.  Doesn't sound very blog-worthy, does it?  Okay, how about if it's fresh snapper, cumin-crusted big fat homecut chips, and a stirfried salad with so much colour it's like carneval has shimmied onto your plate?  Yeah, thought so. 

We've had this salad for the past two nights, and to be honest I'll be voting for the trifecta, 'cause it's so yum.  I think it would be awesome using any oil, but sesame is definitely the best, if you've got it.  It has a strong flavour, but doesn't overpower the veges.  Obviously, as with all salads, feel free to change certain veges, if you don't have them but have others.  Keep the colour though, it's such a good looking plate when there's more than white and green.  We had it with the beetroot one night, and without the other - you couldn't really taste the beetroot, but it did make it even more colourful, and you get the knowledge that you're eating super-high-antioxident food.  Just add it at the end, on top.  Buon appetito! 

sesame oil, to cook
capsicum
mushroom
carrot
broccoli
red onion
garlic, finely chopped
ginger, finely chopped
brasil nuts and almonds, munched up a little
fresh sage
fresh thyme
beetroot (on top)

PS: The chips were cut up nice and chunky, then tossed with oil and cumin seeds, before chucking into the oven for a half hour or so. 

It's kaimoana time again, friends

Sunny days, daylight savings on the way.  Time for BBQs and seafood.  With the ABs playing France tonight, we've got chips and sangers for the kids, but what about us, more discerning big kids?  Perusing the wares at the local supy this arvo we settled on prawns.  Skewered.  BBQed.  Mean. 

KB's a master of tasty seafood - full of flavour, but not overpowering the delicate nature of the fodder itself.  Tonight's was tasty as usual, but with the addition of a couple of different ingredients it took on an amazing silky texture, almost creamy, and flavoursome as hell. 

Mix the following (and anything else you have to hand and feel inclined to throw in), brush over skewered prawns, and go to BBQ town.

Lemon zest (plenty plenty plenty)

Mint

Wholegrain mustard

Salt and pepper

Capers, mushed up

dash of sugar

the knave of hearts, he stole some tarts...

Every day I drive past at least two signs for berry farms.  At the moment the signs say 'closed' (oh, and 'COME ON ALL BLACKS!!'), but they're a reminder of goodness to come.  Fresh blueberries, raspberries and massive trays of sunny strawberries for only $6 (go the misshapen seconds trays!!).  Whilst I may still have a month or so to wait, it's never too early to break out the frozen berries for some muffins.  So, blueberry muffins it is, with a hint of white shocola.  Normally white chocolate has me sticking my tongue out in distaste (too sickly sweet), but with berries it seems to take on a whole new dimension, one of subtle, nutty, vanillayness.  Okay, perhaps it's a day for making up words.  Never mind, the muffins are so tasty, I'm sure the lexical authorities will forgive me.  

2 cups flour

1 tbsp baking powder

1/2 tsp cinnamon

5 tbsp raw sugar

1 cup white chocolate (chips, bits, whatever)

2 eggs, beaten

3/4 cup milk

75g butter, melted

1 cup berries

extra raw sugar, optional

1. Preheat oven to 200 degrees celcius.  Grease muffins tins. 
2. Sift dry ingredients into bowl.  Stir in chocolate and make a well in the centre. 
3. Combine eggs, milk and butter.  Pour the mixture into well and add blueberries.
4. Stir until just combined. 
5. Pour mixture into muffin tins (about 3/4 full) and sprinkle with a little raw sugar. 
6. Bake for 15-20 minutes until golden and inserted skewer comes out clean. 

keep it simple, stupid

You know how sometimes you just hanker for something simple for dinner?  I don't mean a packet of 2 minute noodles, but just simple, fresh tastes.  Last weekend we had family staying and were lucky enough that they brought with them a rather large amount of eye fillet.  Needless to say it was on the menu a couple of times last week.  Perfect meal when you need something quick, easy, but still bursting with taste and nutrients.  We coupled it with a good ol' green salad.  Now, you may wonder why I'm blogging about how to make a salad, but never fear - I'm not going to break down how to make one (no one is THAT simple), but just to remind you of their existence.  We tend to forget the humble garden salad over winter, but damn, we shouldn't.  So put away your fancy foods and kitchen contraptions for a night and break out an old school iceberg.  Yum, fresh and leaves you with more time to watch the rugby and pour another wine. 

Nb: Meal is nicely finished off with a spot of custard.  Nom nom nom.   



*teaser alert**teaser alert**teaser alert*

Right, this is just a little teaser, for Kush and Millie.  I have been terribly slack with the blog posts of late, but to be honest it's because I've just been terribly slack in the cooking arena.  Profs + work + musical theatre do not make for much spare time.  However, in an effort to remedy my slackness I got the camera out last night as we prepared a mini feast for our gastronomic senses.  So, watch this space...tastiness is a-comin'.  xx A

PS: The photo is from being at The Woodbox last weekend - OMG, the prawn and sweetcorn wontons were AMAZING.  Once I'm done with this play, those are next on my list.  Even have a wonton wrapper recipe bookmarked.  Nom nom nom.