Saturday, July 28, 2018

Italian Fish Stew


I ate this dish at a Lygon Street Restaurant.  It is very easy to make and an excellent dish to prepare for dinner guests.  The base can be prepared ahead and the fish added at the last minute. It is served with grilled bread, to soak up the sauce.  Leftovers can be added to pasta for an additional meal.


Serves 6
Ingredients
1 leek or 1 large onion
4 large cloves of garlic
1 tablespoon Olive oil
1 small green capsicum pepper, diced
3 sticks of celery cut on the diagonal
12  small Chat potatoes, or 6 large cut in half.
800g tin of Italian diced tomatoes.
1 kilo of fish, could use marinara mix ( I made up a kilo from fresh Salmon, whiting, prawns , scallops and a tin of baby clams.)
3 large cap Mushrooms. Optional.
Parsley
Salt and black pepper to taste.

Method

Pour 1 litre of hot waster into TMX bowl.
Place potatoes into basket and steam 30 minutes , Varoma , speed 4 , or until cooked but not falling apart.
While potatoes are steaming, prepare veggies and fish.
Slice celery on the diagonal, set aside.
Add diced green Capsicum  to celery.
Smash garlic and add to celery and Capsicum
Thickly slice mushrooms, if using , and add to celery etc.
Slice leek or onion, set aside in separate bowl.
Prepare fish and place in steamer, set aside

Tip water out of TMX bowl and set potatoes aside in basket.
Add leek or onion with oil to TMX bowl. Cook 10 minutes, 100 degrees on 1/2 reverse.
Add all the veggies  and 2 tins tomatoes to the TMX bowl, PLUS 1/2 tin of water.
Place lid on TMX bowl and place steaming tray on top. ( the fishy liquid will drip into veggies in bowl and add flavour. Cook 30 minutes, Varoma, speed 4 reverse.
Stir fish after 15 minutes.
WATCH FISH AND CHECK AT 20 MINUTES, IF COOKED REMOVE TRAY AND SET ASIDE.
When tomato mix is cooked tip into a large serving dish, add fish and potatoes. Gently fold fish in.
Test for salt and pepper.
Sprinkle with lots of parsley.
Can serve at table into bowls.

Friday, July 27, 2018

Italian Fish Stew


Fish in steaming dish.

Monday, July 16, 2018

Sour Dough Crumpets Cooked in Pie Machine




If you have one of those four hole Electric Pie Machine and plenty of Sour Dough starter, then this is an easy way to make crumpets.  The big advantage over using rings and fry pan,  is that there is less mess.   The disadvantage is that you have less control over getting even browning on both sides.   This is important if reheating crumpets in a toaster.  Not so important if reheating in a fry pan as you can turn them over until browned to your liking.

Ingredients
2 cups of active SD starter
1 teaspoon Carb soda
1 teaspoon of salt
2 teaspoons sugar
1 teaspoon of baking powder
Canola spray

Method
Pre heat Pie Machine
Spray with Canola oil
Place dry ingredients into a 4 cup container, stir
Tip in SD starter and stir,  lifting the dry ingredients into the starter.   It will start to foam and will fill the container
1/3 fill holes in Pie Machine
Cook for about 7 minutes, ( until brown on base and almost dry on top.
Turn over and cook the other side for a couple of minutes.
Cool on wire rack.

Notes
Cook plenty as they freeze very well.
Make sure Pie machine reheats between each batch.