Craig Cooks

everyday experiments with food

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    Pan-fried Swordfish
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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.

 

Steamed Pork Buns

June 13, 2021 By admin Leave a Comment

I have a goal of becoming a bun gun. That’s right, a dumpling king. It’s going to take years of practice so I might as well get started. Neil Perry’s Spice Temple is my guide. It has a great array of different kinds of dumplings with recipes for dough and filling. The other night I… 

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Sardines on Toast

May 24, 2021 By admin Leave a Comment

Sure, it’s more fancy than sardines on toast. The dish is based on a recipe from The Sydney Broadsheet cookbook published by the Broadsheet City Guide.  I have both the Sydney and Melbourne cookbooks which are. full of excellent cafe and restaurant meals – tasty, complex, and capable for home cooks. I love sardines. Healthy… 

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Pumpkin and Goat Cheese Ravioli

May 19, 2021 By admin Leave a Comment

We have a glut of pumpkin. Last night I made this easy and tasty cheat’s ravioli using gow gees dumpling pastry. This made about 18 ravioli which is enough for 3 people. The quantities are all very approximate! 2.5 to 3 cups of roast pumpkin 100gms of soft goat cheese 2 to 3 tbsp grated… 

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Cauliflower Cheese Soup

May 18, 2021 By admin Leave a Comment

Here’s a remake of an old favourite. This is adapted from Moosewood Restaurant Low-Fat Favourites – a must-have in every kitchen. I admit I tend to up the fat content at every opportunity though… Before you start, make parmesan crisps. Grate some parmesan finely. Using a ring, make parmesan rounds on baking paper, or better… 

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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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She Simmers
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