Poaching fish is a very simple technique to ensure a full flavoured and wholesome fish.
For the fish
1 medium sized croaker, cleaned and gutted, cut into pieces
Fish stock or bouillon cube
1, bay leaf
1 clove of garlic, minced
Teaspoon, dried thyme
Slice of lemon
For the tomato caper base
1 clove of garlic, minced
2 fresh tomatoes
1 small purple onion, diced
1 tablespoon of capers
Pinch of paprika
Salt to taste
In a pan, combine the ingredients and bring to a boil. Reduce the heat so the water is just simmering. Add the fish and poach until it is cooked through, about 6 – 8 minutes.
When cooked, transfer to a plate. Brown the skin of the fish lightly in a hot pan with a little olive oil.
For the tomato and caper base, in a hot pan on medium heat, cook the minced garlic for less than a minute. Add the tomatoes and onions, soften slightly but not over cook. Now add the capers and paprika. Salt to taste.
Serve with steamed sweet potatoes and enjoy.
Last month, Atim of Afrolems joined me in the kitchen for the ‘1 Night in’ series at Due by Chef Dish. This time, not only did we talk about food but we got to cook one of Atim’s favourite and go to recipes Poulet Director General.
The making of Poulet DG
Follow @theviewlifestyle. Next up, 1 Night in with Alex of XO Bakery.
Oat apple crumble is my all time go to comfort dessert. It ticks all the right boxes; warm, sweet and tangy.
For this recipe, I use 200g green apples, a little zest of a yellow lemon with about a teaspoon of its juice and 50g sugar to soften and caramelise the apples ever so lightly.
The crumble is the best part of this dessert and making it is even more heavenly.
Combine 100g flour, 50g rolled oats, 100g butter and 50g brown sugar.
In a bowl, bring all the ingredients together and rub with your fingers to create a crumbly texture. Pour the caramelised apples into a baking dish, now put the crumble on top and bake for 10 minutes.
Braising makes everything delicious and comforting. This dish is best enjoyed with family on a Sunday with good conversation and a few drinks won’t be a bad idea too. Such simple pleasures of life! Braised beef paired with a rich plum sauce is one of my favourite meals. I could happily eat the ribs on its own and enjoy it with a nice lemongrass and ginger cocktail. Sadly, I don’t drink wine, otherwise I would have opted for the latter.
- 2 tbsp olive oil
2kg beef short ribs
2 carrots, peeled, cut into pieces
1 large onion, peeled, thickly sliced
4 garlic cloves, peeled
1cm piece ginger, sliced
1 tbsp rice vinegar
1/2 tsp dried chilli flakes (optional)
3 sprigs fresh lemon thyme
4 tablespoons, store bought plum sauce
250ml red wine
200ml chicken or beef stock
salt and freshly ground black pepper
- For the ribs, preheat the oven to 170C/325F/Gas 3.
- In a pan, brown the ribs on both sides.
- Add the carrots, ginger, onion and garlic.
- Now add the lemon thyme sprigs, plum sauce, rice vinegar, red wine, dried chilli flakes and stock. Mix well to combine. Bring the mixture to the boil, then transfer to the oven and cook, uncovered, for 2-2½ hours, or until the sauce has thickened and the meat is falling from the bones. Check seasoning and adjust accordingly.
- Serve with vegetables and rice or mash.
A rich stew with beans, prawns and plantain is a low fat option for the family to enjoy. This dish is a cross between a North African tagine and a Nigerian stew. To elevate this dish, I added warm comforting spices like cumin, cinnamon and ground ginger. This makes a nice family meal served with crusty bread or simply enjoyed on its own. The lovely people at UWA Earth foods sent me a beautiful red bottle filled with pure unbleached palm oil.
- 1 tin of black eyed beans in brine
- 2 tbsp olive oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 large onion, diced
- 1 tsp ground ginger
- 1 tsp ground mixed spice
- 1 tsp ground yellow mustard seeds
- 2 small carrots, diced
- 1 large plantain, cut into chunky pieces
- 1 celery, diced
- 1 bell pepper, diced
- 400g can chopped tomatoes
- 2 tablespoons, palm oil
- 200ml vegetable stock
- ½ scotch bonnet pepper (add as little or as much as you can handle)
- A squeeze of lemon
- Handful of parsley leaves, to garnish
- Toasted bread or rice to serve
- Heat the olive oil in a casserole pan. Add the onions and fry for a few minutes. Then add the garlic and ginger.
- Now add the powdered spices, stir.
- Add the carrots, bell peppers, tomatoes, plantain and celery. Cook for 3 minutes and then add in the black eyed beans, scotch bonnet pepper, 2 tablespoons palm oil and stock.
- Bring the stew to a boil, cover and then simmer on a low heat for about an hour or till the liquid has reduced.
- Add the prawns at the last 5 minutes of cooking. Cook for about 5 minutes or until the prawns turn pink and are just cooked. Squeeze some lemon juice and garnish with parsley.
- Serve hot with a bowl of rice or bread.
Of all the pastas, I think I love penne just a little more than the rest. Probably because it’s a pretty straight forward and versatile pasta to use. Penne cooked with peas and pancetta is such a delight. For a little kick, I like to add birds eye chillies seeds and all. The addition of chillies takes this pasta dish up a notch.
- 450g of dried penne pasta
- 1tbsp of olive oil
- 15g of butter
- A teaspoon of chopped garlic
- A teaspoon chopped chillies (add more if you like)
- 200g pancetta
- 200g frozen peas
- 50g of parmesan cheese (grated)
- Pinch of Pepper
- A handful of toasted pine nuts and shaved parmesan to serve
- Cook the penne pasta according the the packet instructions, until ‘al dente’. Drain well and keep the pasta water.
- Meanwhile, heat the oil and butter in a frying pan. Add the pancetta and fry until golden brown. Now add the garlic and chillies, fry for 2 minutes.
- Add the frozen peas, cook for a few minutes. Add the pasta and toss together. Season to taste.
- Garnish with the Parmesan shavings, toasted pine nuts and serve hot