Saturday, August 11, 2012

Fish fillets crusted with parsley and served with warm parsley sauce

hi..i made this delicious and very light fish for dinner last week..ive been tied up so wasnt able to post the recipe but better late than it is!!!!!! i used basa but for all the people who have basa fish 
issues.......feel free to use any other fillet(white).....

Walnut Crusted Fish

Serves 4


4 fillets of fish (what works best is basa, halibut, sea bass or black cod)

3/4 cup walnuts chopped

3/4 cup breadcrumbs*(i avoided this but im sure it would be tastier)

2 tbsp olive oil
3 tablespoon parsly leaves chopped

1 1/2 tbsp whole grain dijon mustard

1/4 cup grated parmesan

*Just as a side note here, how I make breadcrumbs is super easy and it avoids all the additives you find in the ones on the shelves in the grocery store. I set my oven at 200 and place 2 slices of whatever bread I have going into the food processor and chop it until it is as finely chopped as it’s going to get. Then I lay it out on a cookie sheet and bake for about 45 minutes. Then put the breadcrumbs back in the food processor and chop until they are a fine consistency.

1)Preheat your oven to 180 deg c. Add the breadcrumbs and the walnuts to a food processor and chop until the walnuts are finely chopped. Transfer to a bowl and mix in the olive oil, dijon and parmesan.

2)Make sure your fish is sliced into 4 pieces.
3)take the fillets n lighty sear in butter both sides.
4)Grease a baking dish and place the four pieces in it With your hands press the crust onto the top of 

each fish piece. Be generous and press the crust firmly.

5)Bake for approximately 15 minutes until a fork inserted in comes out very easily and crust us slightly golden.

i served the fish with a lovely parsley basil sauce


1 tablespoon butter
2 tablesppoons walnuts
1/2 cup cream plus 3 tablespoon milk
2-3 heaped tablespoons chopped fresh parsley
salt and freshly ground black pepper

.warm cream,add butter milk and cream...warm.
add parsley.season with salt and pep.
blend well.... drizzle few drops lemon juice and serve with fish

Tuesday, August 7, 2012

Chicken balls with teriyaki marinade

Hi...this is a super lovely and soft as butter snack to serve.......absolutely healthy and high protein...... the yakitori sauce may take time but once made,it keeps for could even make the mince and freeze it and if you have last minute guests.......this is the snack to make...learnt this from a lovely japanese restaurant............
enoki chicken balls with yakitori sauce

Enoki restaurant chicken balls in skewers

.wooden skewers soaked in water
.One onion
.1 kg chicken mince(legs and thighs)
.100 grams carrots chopped very fine
.20 grams mushrooms chopped very fine
. 5 grams lemon rind
. one egg white
. 100 ml soya sauce
. 50 ml mirin
. 50 ml sake
. 5 grams black sesame seeds

.Add mushrooms and carrots to mince
.Grate rind . chop and add to mince
.Mix in egg white .Mix with hands.Add soya,mirin,sake and sesame seeds
Press with hands and create a ball.keep
.Steam eight minutes and skewer on to wodden bamboo sticks
.Grill lightly on a non stick grill pan or regular grill with 1/2 tsp oil. Dip in yakitori sauce and serve

Yakitori sauce

.soya sauce-900 ml
.mirin-900 ml
.cooking sake-450 ml
.grain sugar-350 gms
.ginger peeled- 75 gms
.chicken bones-500 gm
.green apple-1
celery-50 gm
.cornflour-20 gm
.take a thick bottomed pan and boil the mirin.when boiling flame it till all alcohol burns off
.mix soya,sugar,sake and add to reduced mirin
.cut the ginger,carrots,apple,celery into 1 inch cubes and throw in sauce
.blanch the chicken bones in boiling water and add to sauce
.cook 1 hour and thicken with cornflour