Craig Cooks

everyday experiments with food

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  • Pan-fried Swordfish

    Pan-fried Swordfish
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    Roast Turmeric Butter Cauliflower
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    Seven Spice Chicken with Flatbread
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    Chinese Braised Duck
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    Muscat Braised Goat

Pan-fried Swordfish

May 4, 2022 By admin Leave a Comment

This a fabulous and relatively simple dish from Gary Mehigan. Gary and George’s Your Place or Mine is a really great cookbook. The recipes are tasty, a bit different (in a good way) and not too difficult. Some are super-easy. I highly recommend it. Yes I amended the recipe a bit…

Ingredients
100g dried figs
Olive oil
1 eschallot, sliced thinly
1 small clove garlic, sliced thinly
250ml dry white wine
60g green Sicilian olives
80g small caperberries (or capers)
1 cup flat leaf parsley, finely chopped
4 swordfish steaks
4 large potatoes, each cut into 6 pieces
2 slices of thick, day old bread, preferably sourdough, cubed
1 lemon, thinly sliced
Fig vino cotto

1. Cover the dried figs with boiling water for 10 mins. Drain, pat dry and quarter.

2. Cook eschallot and garlic in 1 tbsp olive oil on medium heat for 2 mins, stirring. Add wine and figs. Cook on high heat until 1/4 cup of liquid remains.

3. Remove from heat. Add olives, 2 tbsp olive oil and caperberries or capers. Allow to cool a little. Add salt, pepper and parsley.

4. Boil the potato pieces for about 7 minutes. Heat some olive oil in a pan and fry the potatoes, adding the bread pieces after 3 or 4 minutes.

5. Cook swordfish on highheat in some olive oil for 2-3 mins per side. They should be browned on the outside but medium rare inside.

6. Serve it all in a hot pan topped with lemon slices and drizzled with fig vino cotto (which I forgot to add).

This looks and tastes great. You really need Sicilian olives for this dish.

 

Pan-fried Swordfish

May 4, 2022 By admin Leave a Comment

This a fabulous and relatively simple dish from Gary Mehigan. Gary and George’s Your Place or Mine is a really great cookbook. The recipes are tasty, a bit different (in a good way) and not too difficult. Some are super-easy. I highly recommend it. Yes I amended the recipe a bit… Ingredients 100g dried figs… 

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Roast Turmeric Butter Cauliflower

August 20, 2021 By admin Leave a Comment

The roast cauliflower part of this recipe comes from Duncan Welgemode’s Africola, a remarkable testament to the Adelaide restaurant of the same name. I’ve paired it with a lentil, tomato and roast capsicum curry topped with raisins and pine nuts, some home made hummus and flatbread. The cauliflower is simmered for 10 minutes before being… 

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Seven Spice Chicken with Flatbread

July 8, 2021 By admin Leave a Comment

Here’s my middle eastern chicken with flatbread. I’m on the hunt for good but simple flatbread recipes, and this recipe from Gourmet Traveller did the trick. I did however add twice as much water, and then had to add more flour and yoghurt to compensate! Nevertheless, I’m standing by the recipe! The chicken recipe came… 

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Chinese Braised Duck

July 8, 2021 By admin Leave a Comment

Last night I made a slight variation on this recipe from Taste. The sauce was good, and more importantly the duck cooking method worked really well. The duck marylands were cooked in a pan, skin side down, on low heat for 15 mins, then skin side up for 5 mins. Then they were covered in… 

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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