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.
Fermenting Gear
I though I’d post about my two fermenting tools. You can spend a lot of money buying ceramic crocks for hundreds of dollars. And yes, I’d love to! However you can get started more easily with some cheaper gear. The Masontops Fermentation Kit is an excellent way to get started. You get 4 plastic breathing…
Habanero Mango Curry Sauce
Is this the final hot sauce? Not sure yet! This one will blow your head off. It’s adapted from a recipe in Big Flavours of the Hot Sun by Chris Schlesinger and John Willoughby. This is one of my all-time favourite cookbooks for spice. I bought it on sale at Barnes and Noble in Dallas…
Mango Mustard Chilli Sauce
Here’s chill sauce #5. It’s from the Guardian website and the link is here (recipe at the bottom of the page). I’ve only made one and a half bottles. I was searching on jerk sauces and ended up here, maybe because of the reference to Jamaica. (I must add that I’m going to try the…
Lacto-fermented Chilli Sauce
Hot sauce #4 is going to be a lacto-fermented sauce using this recipe from the Great British Chefs’ website. I’ve used up the rest of the bonnet peppers which are quite variable in heat. I’ll post some more photos as the fermentation develops. I’m really enjoying learning about pickling and fermenting. We possibly have more…
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