Pan-fried Swordfish
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.
Smoked Salmon and Fennel Pizza
Brush the pizza base with garlic oil. [What is garlic oil? Well, you bake a whole head of garlic, unpeeled, in olive oil for 130-140C for about 30mins, and then put the garlic and the oil in a bottle in the fridge, and you have amazing garlic and oil for weeks.] Next add halved, small…
BBQ Lamb Roast
I was given a ThermoWorks ChefAlarm as a late Christmas present. It’s designed for testing the temperature of meat as it cooks, particularly for a BBQ which is a temperamental beast. Recommended by Chris G. at Nibble Me This whose BBQ email I love. It’s a pretty impressive device – probe and connecting wire are…
Orange and Passionfruit Ice Cream
This is an excellent summer ice cream dessert that I concocted the other day – a variation on a passionfruit recipe in our ice cream maker’s recipe book. Orange and Passionfruit Ice Cream Save Print Author: Craig Mitchell Recipe type: Dessert Cuisine: Australian Ingredients 3-4 Passionfruit 3 tbsp Orange zest 1 Egg 1 Egg…
Making Roti Jala
We learned about Roti Jala on our recent trip to Malaysia, although we didn’t see it or eat it there. It’s a lacy crepe made with flour, egg and coconut milk. A cup with several holes in the bottom or side is used to pour the mixture into a pan. The roti is then folded…