Lemon, Butter & Ginger Tilapia en Papillote

Lemon, Butter & Ginger Tilapia en Papillote

Hello Everyone! Before I begin with tonight’s post I would like to apologise for not getting this post up last week, I actually had it prepared and ready to go – I just needed to edit the pictures for the post. But this time last week I was rushing to get ready and out of the house in an hour after arriving home from work to pick up a few friends and then off to another friend’s house for Raya celebrations. So that night, I didn’t get to go home until about past 11pm and when I was finally ready for bed, it was just past midnight and I had work the next day. I was going to post the next day or at least before the new month but I never got around to doing it until it ended up being Wednesday again. Whoops! Anyway, before we push through, I’d like to take this opportunity to wish all my Muslim family and friends in Brunei and around the world a belated Selmat Hari Raya! Maaf Zahir dan Batin. For those of you who don’t know on Monday (here in Brunei that is) marked the end of the fasting month, also known as Ramadhan.

Tonight’s recipe I will be sharing with you is simple yet flavourful. “En papillote” is French for in parchment, or if in Italian is known as al cartoccio where it is a method of cooking in which the food is put into a folded pouch or parcel of parchment paper and then baked. You can literally put anything into this parcel so feel free to get creative in mixing up flavour combinations that are to your liking. I decided to make a spring onion and ginger oil to serve with the fish just to enhance the flavours a little more, but feel free to omit this as well if you wish.

Lemon, Butter & Ginger Tilapia en Papillote Ingredients

PREP TIME 10 MINS | COOKING TIME 10-12 MINS | SERVES 4

INGREDIENTS

For the en papillote

  • 2 large tilapia fish, scaled and filleted
  • 4 x 10g unsalted butter
  • 2-3 garlic cloves, minced
  • 2-inch sized ginger, peeled and sliced
  • 1 lemon, sliced
  • 4 tsp whole black peppercorns
  • Pinch of ground sea salt, to taste

For the spring onion and ginger oil

  • 4 stalks spring onion, sliced thinly
  • 3 tbsp peanut oil
  • 2 tbsp grated ginger
  • 1/2 tsp salt
  • Asparagus stalks, blanched in salted water
  • Touch of paprika, for garnish

METHOD

  1. Preheat oven to 230C (450F or gas mark 8). Cut 4 pieces of parchment paper, about 25cm in length (or bigger if needed depending on the size of your fillets).
  2. Line a few of the ginger slices on the parchment paper and place 1 fillet on top, adding all the other ingredients. Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes.
  3. While the fish is cooking away you can work on the spring onion and ginger oil. add the spring onions, ginger and salt to a heatproof mortar and pound lightly with the pestle. Heat the oil in a small frying pan until smoking and pour onto the mixture. Once the sizzling stops, combine lightly with the pestle and leave to infuse for a few minutes.
  4. One the fish are done, remove from the oven and transfer the parcels to Carefully cut packets, avoiding escaping steam, and serve.

Lemon, Butter & Ginger Tilapia en Papillote

Lemon, Butter & Ginger Tilapia en Papillote

BON APPÉTIT

– Ally xx

myTaste.com

Bœuf Bourguignon with Potato Gnocchi

Bœuf Bourguignon with Potato Gnocchi

Hello Everyone! It’s week 2 of Cooking with Alcohol month and today I will be cooking with one of my favourite bevvys to have when I’m out with friends or just socialising with – well, this was back when I was in Australia and I don’t do it now; only if a friend throws a party and there’s red wine being served *cheeky grin*. Of course, using red wine in your cooking is just as good as having a glass or two (whispers: or more) on the weekends.

“Secondary cuts of meat are my favourite and I love to use them in this dish. Remember, you’ll need to start this the day before so the beef has time to marinate overnight in that gorgeous red wine. You really do need to use a bold red wine for this recipe, it makes all the difference — just make sure you buy an extra bottle to drink with the meal!” — Manu Feildel

Bœuf Bourguignon Ingredients

Okay, so a little bit of a tangent before I move on to the recipe, this morning at work, my colleague asked me a question after she had seen the ingredients shot that I uploaded just minutes before she asked me this: “I have one question… Whenever you cook, do you always buy new ingredients?” At first I was confused, because obviously I buy meat and veggies when I need them so it’s always fresh, and then she pointed out that my block of butter was new as seen in the photograph below, and went on to point out a new tube of maple syrup in another photo, and a new jar of something which I can’t remember. Well, to answer your question, especially to the particular photograph that she pointed out this morning, yes, most of the stuff were new there because I didn’t have those ingredients in my pantry at that time. Then she saw another photograph that had the same tube of maple syrup that looked new. I then told her that I gently move it around so that the maple syrup sticks to the sides of the tube to make it look full. Also, in terms of butter, I always, and I repeat ALWAYS have a new block of untouched butter in the fridge for my photos, especially if it’s less than half a block already. I eventually use it anyway within the next couple of weeks – it’s not like it sits in the fridge for months/years.

Anyway, one last thing, but not a tangent – before I head on to the recipe, please visit Manu Feildel for the original recipe! I once made Manu’s recipe for Bœuf Bourguignon, while I was still studying in Australia. I made this dish during my second year of studies, and when I come to think of it, that was 4 years ago! I can’t believe how long ago that was! Well, I decided to whip it up again for this theme since I really enjoyed this dish the first time I cooked it. So don’t forget, as the man Manu said: you need to start the recipe a day before so that your beef cuts have enough time to soak in the marinade overnight. And of course, make sure you leave some wine behind, or buy an extra bottle to have with your Bœuf Bourguignon!

Bœuf Bourguignon Ingredients

PREP TIME min. 24 HOURS* | COOKING TIME 2 HOURS | SERVES 6-8

*If you didn’t read above, the beef needs to marinate overnight to soak up all the yummy flavours before cooking.

INGREDIENTS

  • 2kg beef chuck

For the marinade

  • 1L red wine (Burgundy or Shiraz)*
  • 4 garlic cloves, minced
  • 2 sprigs rosemary**
  • 2 bay leaves
  • 1 brown onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stick celery, roughly chopped

*I used Jacob’s Creek Shiraz Cabernet.

**Manu’s recipe used thyme, but at that moment I couldn’t find fresh thyme in the stores and I really didn’t want to use the dried kind – however, I had some sprigs of rosemary in the fridge leftover from another recipe I whipped up before this, so I used that instead.

For the stew

  • 250g brown mushrooms
  • 200g bacon, cut into bits
  • 20g unsalted butter
  • 3 brown onions, quartered
  • 2 carrots, peeled and chopped
  • 3 tbsp olive oil
  • 2 tbsp plain flour
  • Ground sea salt and black pepper, to taste

To serve

  • Fresh parsley
  • Pasta, mashed potato, gnocchi, or crusty French bread***

***I first paired my Bœuf Bourguignon with soft pillows of potato gnocchi, and any leftovers we had, we paired them with fettuccine pasta.

METHOD

  1. Place the chopped carrots, celery, and onions in a large bowl (or deep pyrex dish like I have) together with the minced garlic, rosemary sprigs, and bay leaves. Cut beef into large 4cm/1.5″ cubes and add to the dish with the aromatics. Pour over the red wine to submerge the meat and vegetables, then cover with some cling wrap and refrigerate overnight.
  2. Remove beef from marinate and season well with salt and pepper. Strain out the marinade herbs and vegetables and discard, but reserve the liquid as this will be your sauce!
  3. Heat the butter and half of the olive oil in a large heavy-bottomed pot over medium-high heat. When the butter starts to foam, add in the meat and sear on all sides for a minute or two. Do this in batches if needed, and once done, set the meat and any pan juices aside.
  4. Heat the remaining olive oil in the same pot, and add onions, carrots, and mushrooms, cooking until golden and caramelised on the edges, about 2-3 minutes. Add in the bacon bits and cook for a further 3 minutes.
  5. Return seared beef and juices to the pan and sprinkle over the plain flour. Stir well, and then add in the red wine liquid to the pan.
  6. Cover the surface of the liquid with a cartouche (baking paper lid), and bring to the boil. Once boiling, reduce it to a simmer and cook for 1.5 to 2 hours until the beef is tender enough to pull apart with your fingers.
  7. Once tender, spoon the Bœuf Bourguignon into a dish, sprinkle with freshly chopped parsley and serve with fresh pasta, mashed potato, potato gnocchi, or even a big wedge of crusty French bread. Enjoy!

Bœuf Bourguignon with Potato Gnocchi

Bœuf Bourguignon with Potato Gnocchi

BON APPÉTIT

– Ally xx

myTaste.com

Salade Niçoise du Saumon Fumé

Salade Niçoise du Saumon Fumé

Hello Everyone! Man am I completely beat! Straight after work, I headed to the gym with my sister and my colleague Audry for an intense 2-hour Body Combat Session called “Combat Cancer” in conjunction with World Cancer Day. I can feel my leg muscles getting sore so I probably won’t be able to walk properly tomorrow morning. Also, can I just say that I have never sweated and smelled so much after that session. In addition, I completely forgot to bring makeup remover so I imagined eyeliner running down my face from the sweat. To my surprise, my makeup was still on point! Anyway, that aside, I’m glad that I had the time to write this post yesterday afternoon (it was a public holiday yesterday which meant no work! Most importantly, it was Brunei’s 32nd National Day).

So, it’s the last of our Healthy Eating journey for the month of February – of course the journey doesn’t completely end here as you should always be eating healthy! What I meant is that it’s the end of this theme for the blog. I will continue to share healthier recipes throughout the upcoming months in my blog, but focusing on other areas other than salads. Next month I will be sharing healthy smoothie recipes with you all; the last time I shared smoothies on my blog was back in October last year when I had Breakfast/Brunch Month on the blog. Hope y’all are excited for that!

Anyway, I came across this recipe – well more like I saw a photo of this dish on Instagram and was instantly drawn to the beautiful colours from the greens and tricolour potatoes. I scrolled down to look at what the dish was a non-traditional Niçoise Salad. I didn’t follow a particular recipe for this dish, but instead I looked at the photo and pulled out the obvious ingredients that I could see. I then search for a dressing to go with the dish and voilà – Salade Niçoise du Saumon Fumé non-traditionnel (Non-traditional Niçoise Salad with Smoked Salmon):

Salade Niçoise du Saumon Fumé

It is non-traditional because Salade Niçoise is typically composed of a salad of tomatoes, tuna (cooked or canned), hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The salad may include raw red peppers, shallots, artichoke hearts, and other seasonal raw vegetables, but according to many sources, excludes cooked vegetables, such as green beans and potatoes, which are commonly served in variations of Salade Niçoise around the world. So, yes, this version of Salade Niçoise that I will be sharing tonight is definitely not a traditional one as you can tell – but it will definitely knock your socks off! I really like this salad, and the dressing/vinaigrette that I made to go with it. Hope you enjoy it too! Feel free to add other veggies to it as you wish… You know, whatever floats your boat kind of thing 🙂

Salade Niçoise du Saumon Fumé

PREP TIME 15 MINS | COOKING TIME 15-20 MINS | SERVES 5-6

INGREDIENTS

For the salad

  • 250g green beans, ends trimmed
  • 250g mixed salad leaves, washed and drained
  • 220g smoked salmon*
  • 100g kalamata olives, sliced
  • 3 large free range eggs, soft or hard boiled**
  • Potato varieties such as chat, sweet potatoes, and purple sweet potatoes (or a range of heirloom potatoes), peeled and cut into chunks

For the dressing

  • 6 tbsp extra virgin olive oil
  • 3-4 anchovy fillets, roughly chopped
  • 3 tbsp red wine vinegar
  • 2-3 garlic cloves, minced
  • 1 small red onion, minced
  • Pinch of ground black pepper

*Plain smoked salmon is fine, or you ca mix it up a bit and get herbed smoked salmon or with five peppers which is the one I used for this recipe.

**Bring a small saucepan of room temperature water together with the eggs up to a boil. Once boiling, the the heat off and let it sit for five minutes is perfect for a runny yolk (or cook as long as seven minutes for a more firmly set, but still spoonable, yolk). For hard boiled eggs, cover and let it sit for 8-10 minutes off the heat.

METHOD

  1. Firstly, combine all the ingredients for the dressing in a medium-sized jar. Cover and shake well to combine the ingredients. Set aside. Tip: you can make the dressing in advance by a day or a few hours before serving to ensure that all the flavours infuse together. Keeps well in the fridge for up to a week if you have any leftovers. You can also add more olive oil and red wine vinegar throughout the week if you need more dressing.
  2. Toss the potatoes in a little bit of ground salt and black pepper. Then place in a steamer and steam for about 10-15 minutes, or until tender but still a bit firm. Once done, remove from the heat and set aside.
  3. Blanch the green beans in boiling water for about 5-6 minutes. Once done, transfer to an ice bath to stop the cooking process. This ensures that you’ll have nice and crisp green beans in your salad.
  4. Plate up accordingly and pour over the dressing. Share and enjoy with family and friends!

Salade Niçoise du Saumon Fumé

Salade Niçoise du Saumon Fumé

BON APPÉTIT

– Ally xx

myTaste.com

Braised Steak au Poivre in Red Wine

Braised Steak au Poivre in Red Wine

Hello Everyone! So last night, if you follow me on Facebook or Instagram, you would’ve known that I posted I few images of this dish and apologised for not being able to post the recipe on the same day (just had a lot of course reading material to get through and prepare for class the next day). Anyway, here is the recipe! And an early upload as well than my usual upload time.

So a couple of weeks (maybe 1 or 2 weeks back I guess) I was searching for a slow-cooked beef in red wine recipe as I had a lovely gravy beef steak waiting to be cooked and a bottle of red wine that was given to me by a friend. I don’t usually drink wine so that’s why I figured, why not cook with it instead?

Braised Steak au Poivre in Red Wine

Please check out the original recipe here. I changed mainly the quantities because of the amount of meat I had, but otherwise I kept to the recipe and added a few veggies to the dish. I completely forgot to add in the crème fraîche when I photographed the dish (but I remembered when I was halfway through eating), so I do apologise if the dish is looking a bit dark!

Au Poivre, for those of you who don’t know, is a French dish which translated just means steak (traditionally a filet mignon) prepared or served with a generous amount of coarsely ground black pepper. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.

Braised Steak au Poivre in Red Wine Ingredients

Braised Steak au Poivre in Red Wine Ingredients

PREP TIME 10 MINS | COOKING TIME 4 HOURS 10 MINS SERVES 3-4

INGREDIENTS

  • 450g beef shank, cut into 3 large chunks
  • 220ml red wine
  • 250g small cup mushrooms
  • 3 tbsp olive oil
  • 2 tbsp crème fraîche
  • 1 tbsp plain flour
  • 2 tsp whole black peppercorns
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small zucchini, cut into 1-inch long strips
  • 2 bay leaves
  • 1 sprig fresh thyme (or a tsp of dried thyme leaves)
  • Ground salt and pepper to taste

METHOD

  1. Preheat oven to 180C. Crush the peppercorns coarsely with a mortar and pestle. Mix the ground peppercorns together with the flour on a plate. Then coat the pieces of meat into this mixture, pressing it well in on all sides.
  2. Heat 2 tablespoons of the olive oil over high heat in a casserole dish (make sure it is really hot), and quickly brown the pieces of meat on all sides, and then transfer them to a plate.
  3. Keeping to a high heat, add the remaining olive oil to the pan and brown the onions, about 3-4 minutes. Then add in the garlic and cook for another minute. Add in any remaining flour and pepper left on the plate to the pan, stirring well to soak up the juices. Pour the red wine in a little at a time, continuing to stir to prevent any lumps forming, and scraping in any crusty residue from the bottom and edge of the pan. Bring to a simmer.
  4. Once simmering, add the meat to the sauce, season it with salt, then pop in the bay leaves and thyme. Bring it back to a simmer.
  5. Once simmering again, put a lid on the casserole and transfer it to the middle shelf of the oven to cook for 4 hours or until the meat is tender. During the last hour of cooking, add in the cup mushrooms and zucchini strips.
  6. When you’re ready to serve, remove the herbs, add the crème fraîche, stir it in well, then taste to check for seasoning before serving. Serve on a bed of mashed potatoes and a side of honeyed Dutch carrots (optional, open to creativity).

Braised Steak au Poivre in Red Wine

I will post the recipes for honeyed Dutch carrots and mashed potatoes in a separate post so stayed tuned for those two in the next two days!

BON APPÉTIT

– Ally xx

 

myTaste.com