Beetroot & White Wine-cured Ocean Trout Tartare

Beetroot & White Wine-cured Ocean Trout Tartare

Hello Everyone! Finally I am (sort of) back on track with things on here and I apologise for falling behind. Things have been starting to build up at work and my quieter days are starting to become a little hectic, but still not full on crazy at least. That’s bound to happen somewhere in October and I am so not looking forward to late nights in the office and puffing up the eye bags then.

So! As always when I say this (but never happens), I’m going to keep tonight’s post short because it’s late and I need sleep. The theme for the month of July on Amcarmen’s Kitchen is BEETROOT! If you remember from my post earlier this year in January, beetroot is one of the 20 foods I listed out that can help lower your blood pressure. People with High Blood Pressure saw significant improvements from drinking beetroot juice. The nitrates found in the juice brought down one’s high blood pressure within just 24 hours. If you’re not too keen on drinking beetroot juice, you can easily roast or steam the whole root and add it to a green-packed salad, stir-fry, or stews.

If I’m being honest, I never really took a liking to the taste of beetroot. For me it always had this aftertaste of eating soil – probably because of it’s earthy flavour to begin with. Anyway, even if I’m not too fond of it, who know, maybe by the end of the month beetroot might be my new favourite vegetable. Tonight’s recipe is a classic with a modern twist to it:

For the beetroot & white wine cure

Beetroot & White Wine-cured Ocean Trout Tartare Ingredients

For the tartare

Beetroot & White Wine-cured Ocean Trout Tartare Ingredients

PREP TIME 20 MINS* | COOKING TIME  | SERVES 2-3

*Please allow 24-36 hours for the curing of the ocean trout before proceeding with the tartare recipe.

INGREDIENTS

For the beetroot & white wine cure

  • 800g smoked ocean trout fillet (skin removed)
  • 100ml white wine
  • 100g salt
  • 100g sugar
  • 1 large beetroot, grated
  • Juice of 1 lemon

For the tartare

  • 800g smoked ocean trout fillet, cured in beetroot and white wine
  • 1 medium-sized free range egg, yolk only
  • 1 small shallot, minced
  • 2 tsp baby capers
  • 1 & 1/2 tsp extra virgin olive oil
  • 1 tsp salmon roe (optional)
  • Cooked beetroot cubes
  • Juice of 1/2 a lemon
  • Zest of 1 lemon
  • Sweet marjoram leaves
  • Ground sea salt and black pepper, to taste
  • Thin wafer, to serve

METHOD

  1. In a medium-sized bowl, mix together the white wine, salt, sugar, lemon juice, and grated beetroot.
  2. If needed, cut your smoked ocean trout fillet into two pieces to fit into a zip lock bag. The bigger the piece, the longer that the flavours will take to infuse into the trout.
  3. Place the trout inside the ziplock bag and pour the beetroot cure mixture into the bag with the trout. Ensure that all edges of the trout are well coated. Seal the bags and place in the fridge. Turn every 12 hours, and then remove from the fridge after 24-36 hours.
  4. Remove from bag, rinsing off cure mixture, and  pat dry with paper towel.
  5. Dice finely and place into a medium-sized bowl together with the minced shallots, olive oil, ground sea salt and black pepper, lemon juice, lemon zest, and sweet marjoram leaves. Toss to combine.
  6. Plate up accordingly, and top the tartare with baby capers, beetroot cubes, sweet marjoram leaves, egg yolk, and salmon roe (optional). Serve with a thin wafer, in my case we served with a spicy wafer for an added kick to the dish. Enjoy!

Beetroot & White Wine-cured Ocean Trout Tartare

Beetroot & White Wine-cured Ocean Trout Tartare

BON APPÉTIT

– Ally xx

myTaste.com

Angel Hair Carbonara

Angel Hair Carbonara

Hello Everyone! Today has been a particularly lazy day spent at home binging on Game of Thrones; now on the last episode of Season 3 and I must say, episode 9 was just brutal with the death of the Starks, just as Arya was about to reunite with her mother and elder brother. Sorry if I spoilt it for anyone; just don’t read the sentence before this! While on the topic of GoT, I totally ‘ship Arya and Gendry.

Angel Hair Carbonara

In other news, no I didn’t actually rip strands of hair from an angel; it is actually known as Capellini, literally translated: ‘little hair’, which is a very thin variety of pasta. As it is very thin and light, it goes well in soups or dressed with very light sauces. I did actually get out of bed today in between episodes and made myself lunch, and today I decided to whip up an easy angel hair carbonara. I was told once before that the key to a good carbonara was to add a dash of worcestershire sauce. Of course I didn’t believe the man (my ex-housemate’s friend) at first because he was piss-drunk at the backyard of the house that I used to live in. At first I was like “worcestershire sauce, really?” in my head, but I nodded and said that I would give it a try, but not that day. Today, I tried it with worcestershire sauce, and I must say that it actually tasted pretty good. Well, he is Italian so I guess he knew what he was talking about.

I’ve made carbonara two ways before; one with cream and one without. Personally, I prefer the first with cream. If you prefer without cream, just add a ratio of one egg to one egg yolk in a bowl together with some parmesan cheese, a bit of salt and ground black pepper. Beat well and pour over a pot of drained hot pasta, heat off. Mix well and allow the hot pasta to cook the egg. Add fried bacon bits and spinach or rocket leaves if you wish.

Angel Hair Carbonara Ingredients

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

  • 250g capellini (angel hair) pasta, or any other type of pasta
  • 150g streaky bacon, cut into small bits
  • 300ml thickened cream
  • 100ml milk
  • 4 large free range egg yolks
  • 3/4 tsp worcestershire sauce
  • Handful of rocket leaves, washed and drained
  • Ground salt and pepper to taste
  • Shaved parmesan cheese, to serve

METHOD

  1. Heat a bit of oil in a medium-sized frying pan and fry the bacon bits until browned. Add the cream and milk, and season with salt and pepper. Bring to a simmer. Once simmering, add in the worcestershire sauce.
  2. Meanwhile, bring a pot of salted water to a boil and cook your pasta according to packet directions. In this case, Barilla angel hair pasta takes about 4-5 minutes. Once cooked, drain and add the pasta to the sauce mixture together with the rocket leaves. Give it a good mix.
  3. Portion the pasta into 4 separate plates and place an egg yolk on top of each bed of pasta (the hot pasta will cook the egg yolk once you mix it all in together). Serve immediately and enjoy!

Angel Hair Carbonara

Not too long ago, I remember my friend saying to me that she missed my mom’s carbonara. Her’s is a little bit different since during that time I wasn’t even interested in cooking. She bought white sauce from a jar in the supermarkets and added minced chicken and sausages for her fettuccine carbonara. Even if it was jarred sauce, it was still a hit amongst my high school friends. They remembered how my mom used to pack extra lunch boxes on Thursday afternoon and delivered them to school during lunch break to share amongst my friends. I miss those days.

BON APPÉTIT

– Ally xx

myTaste.com