Enjoy the classic fresh flavours of this quick and easy sea bream recipe for two with a crisp glass of white wine – it’s a great dish for Friday night as there’s minimal washing up involved.
Alternatively, this Friday fish supper for two will bring the restaurant experience to your dinner table and is indulgent and sophisticated enough for date night.
NUTRITION: PER SERVING
CALORIES 788KCALS FAT 40.5G (4.1G SATURATED) PROTEIN 74.5G CARBOHYDRATES 16G (5G SUGARS) FIBRE 6.7G SALT 3.8G
1 large fennel bulb, sliced (fronds reserved)
4 tbsp olive oil
2 x 450g sustainable sea bream or other round fish such as sea bass, gutted and scaled (see tip)
6 bay leaves
1 large slice sourdough bread, cut into chunks
2 preserved lemons (see Know-how), pith discarded, peel finely sliced, plus 1 tbsp brine
100ml Noilly Prat or other white vermouth
Handful chopped fresh parsley
½ bunch fresh dill, chopped
100g pitted large green olives, roughly sliced (such as halkidiki)
Juice ½ lemon
1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the fennel slices in a shallow roasting tin or dish big enough to hold the fish. Drizzle with 1 tbsp of the oil, season with salt and pepper, then roast for 15 minutes until starting to soften.
2. Slash one side of each fish 3 times with a sharp knife, then tuck a bay leaf into each slash. Remove the fennel from the oven and scatter the sourdough over it. Sit the fish on top, slashed-side up, then sprinkle with the sliced preserved lemons. Drizzle the fish with the brine, 2 tbsp of the olive oil and the vermouth, then season with black pepper only (the brine and lemons are salty).Return the dish/tin to the oven and roast for 20 minutes or until the flesh is opaque and comes away easily from the bones when you test the fish with the point of a knife.
3. Meanwhile, mix the reserved fennel fronds, parsley and dill with the sliced olives, remaining olive oil and the lemon juice. Spoon the herb/olive mix over the fish and serve with buttered potatoes or more sourdough.
Use the best fish available from your fishmonger on the day. Currently the Marine Conservation Society suggests good quality farmed sea bream are the most sustainable choice.
Preserved lemons have been pickled in brine and add a citrussy boost to dishes. You’ll find them in delis and large supermarkets.
Roast sea bream with fennel, sourdough and preserved lemons
Are you a fan of hearty Italian cooking? Do you love pizza and pasta? Well we’re big fans of Italian cuisine and pizza and pasta are our favorites, specially those with marinara sauce!
Sure we have our favorite Italian restaurants both here and abroad. But nothing beats home cooking! And a bowl of spaghetti is comfort food at its best.
Pastas and pizza have 2 basic ingredients; dough in the form of noodles or crust, and sauce. So making it at home should be easy, specially since you can buy pasta, crust, and sauces dried, frozen, or bottled from any grocery store. But why settle for boxed sauces (or pasta or crust) when making it from scratch is so simple?
Ok maybe making pizza dough is a bit time consuming and so is making pasta, but the sauces, well that’s pretty easy! (If you want to make homemade pasta check out my review of the Philips Pasta Machine). Marinara
One of the easiest and most versatile sauces is Marinara Sauce. You can use it for pasta, think spaghetti marinara; pizza, think Margherita; sandwiches, think meatball subs; and as a dip, think fried mozzarella sticks!
So today I’ll share my Basic Marinara Sauce Recipe. Believe me it’s super easy!
I use canned Fire Roasted diced tomatoes to give it that homemade taste. Sugar cuts the acidity of all those diced tomatoes so don’t leave it out even if you think it’s weird. And lastly I add some spice with crushed red peppers, yes, the the stuff you sprinkle on your pizza; you can add the tablespoon or more if you like spicy or omit it if you don’t.
Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit. Pancit refers to noodle dishes, and this dish doesn’t have noodles at all. It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.
Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.
Today I will give you my version of this dish, I’m sure you will love it.
1 onion, peeled & sliced thinly
2 cloves garlic, peeled & minced
1 tbsp. cooking oil
10 cups homemade broth
1 tbsp. fish sauce
1 pc. green onions, ends trimmed and chopped
1 cloves fried garlic bits
½ tsp. salt to taste
¼ tsp. pepper to taste
For the Homemade Broth:
3 pounds bone-in chicken parts (wings, thighs)
12-13 cups boiling water
1 onion, peeled & chopped
4 cloves garlic, peeled & minced
1 tsp. pepper corns
1 tbsp. cooking oil
2 pcs. bay leaves
1 tbsp. salt to taste
For the Wontons:
2 pounds ground pork
1 pack (30 pcs.) wonton wrappers
1 small carrot, peeled and shredded
1 tbsp. soy sauce
½ cup green onions, finely chopped
½ cup water chestnuts, finely chopped
3 cloves garlic, peeled and minced
2 tsp. salt to taste
1 tsp. pepper to taste
For the Homemade Broth:
Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
Raise heat to high and add boiling water.
Add bay leaves and peppercorns, season with salt.
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
With a slotted spoon, remove chicken pieces from broth.
Allow to cool to touch. Remove meat from bones and shred.
Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons:
In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
For the Final Pancit Molo:
Heat oil in a pot over medium heat.
Then Add onions and garlic and cook until aromatic.
Add broth and bring to a simmer.
Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
Add wontons and cook for about 8 to 10 minutes or until cooked through.
Add chicken and cook for about 2 to 3 minutes or until heated through.
Divide wontons, shredded chicken and broth into serving bowls.
Mechadong Baka (Filipino Beef Mechado) may be a lemony Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low cost and lean cuts of meat that had little or no fat/marbling. to assist add flavor, associate incision was created into every bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This system is what gave the stew its name- Mecha that means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed rice; however Chad additionally likes it with Pandesal (Filipino Rolls).
While rummaging through recipes, I found varied amounts of condiment. Begin with 2 tablespoons and rise to four tablespoons supported style.
The instruction is well doubled to serve a lot of folks or create enough for leftovers. like several stews, the flavour is even higher future day.
Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) may be a form of citrus native to geographic area. It’s a cross between the Mandarin Orange and Kumquat. The fruit has associate orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is commonly consumed with the flesh to supply a sweet bitter flavor. it’s normally found in Filipino Beef Mechado change of state, from garnishes to condiments. The fruit are often found within the manufacture department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures career for one half fruit juice to three elements lemon juice), lime, or Meyer lemon.
2 tablespoons vegetable oil 1 medium onion 3 cloves garlic crushed 1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces 1 cup water 1/2 cup tomato sauce 3 tablespoons calamansi or lemon juice 2-4 tablespoons soy sauce 2 bay leaves 1 large potato peeled and cut into 1 inch pieces 1 carrot peeled and cut into 1 inch pieces Salt and pepper to taste Steamed rice for serving
1. In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides. 2. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours. 3. Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste. 4. Serve hot with steamed rice.
Lechon Baboy or Roasted Pig is an all-time favorite Filipino Fiesta Dish that you can’t resist when you saw it in the table; your diet is gone and when you smell this mouth-watering dish and the aroma??? It’s heaven! I personally love and obsess about this dish. But don’t eat too much especially when you have health problems. Well we Filipinos (Visayan) have sayings when eating too much of Lechon, “Bahalag Matay Basta Ky Nakatilaw ug Lami”. It means, “It taste delicious, who cares if I die?
Lechon has a long cook processing, you have to roast the pig for 4-5 hours depending of the size of the pig you want to cook. But it’s worth the wait. When it’s cooked and done properly the lLechon should be crispy skin outside, juicy, flavorful and tender in the inside.
This is my version of Lechon Baboy (Roasted Pig) Filipino Recipe! Enjoy!
20 kg. 1 whole pig rinse clean and empty inside
20 bundles lemon grass, pounded
1 bundle spring onions, pounded
10 pcs. bay leaves
1 kg. garlic, chopped
1 kg. onion, chopped
3 cups salt and pepper
1 l young coconut juice (glaze)
Pour boiling water inside pig’s belly and drain.
Skewer the pig with a long bamboo.
Stuff the pig belly with lemon grass,bay leaves, garlic, spring onions, salt and pepper. secure with cooking thread.
Rub the skin with young coconut juice cause this will make the skin red and crispy.
Then, roast the pig slowly over hot charcoal then glaze with the remaining coconut juice from time to time.
Roast for about 4-5 hours or until skin is red and crispy and the meat is tender.
Serve while is crispy hot! Share with you neighbors, family and friends. Enjoy!