Archive for the 'Fish and seafood' Category

Baked salmon recipe, with a bed of puy lentils


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Go to the recipe for salmon with puy lentils

If you’re good at chopping vegetables, this dish is a doddle. Even if you’re a little bit slower with the knife it’s still worth the effort. We find it an easy way to boost our fish intake, and it’s sophisticated enough to put on a dinner party menu.

Because salmon has quite a strong flavour, it’s good to have something a little bit hearty with it. The bed of puy lentils, diced vegetables and herbs does the job. Continue reading ‘Baked salmon recipe, with a bed of puy lentils’

No-fuss fish pie

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While it’s nice to experiment in the kitchen and try exciting and slightly scary things like soufflé and partridge, it’s equally nice to build up a stock of really easy, favourite recipes that you can cook any day of the week. You know, the kind of recipes you don’t even a shopping list for, because the list of ingredients is in your head.

This fish pie recipe is like that for me. It’s fairly quick, easy, tasty and you can substitute different kinds of seafood or vegetables, depending on what you’ve got in the fridge or what’s available at the fishmonger (or, let’s face it, the supermarket). Continue reading ‘No-fuss fish pie’

Pad thai with two tries

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We reckon you can’t love Thai food without loving pad thai – the country’s national dish. Your average Thai cook can probably whip this up with a few swishes of the wok and flips of the, umm, wok flipper. But for us at home there are two pitfalls that are easy to, errm, fall into. As you’ll find out in this episode.

First thing is those rice noodles (and don’t ever get taken for a ride in a restaurant – unless these particular noodles are under your nose, you’re not eating pad thai). You usually buy the dried variety in a packet. They need to be soaked in warm water before going into the wok. But soaked for how long? You’ve just come to a trap for young players. Continue reading ‘Pad thai with two tries’

Good golly fish curry


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King of curry Atul Kochhar had his meen molee published in Observer Food Monthly a while back – and we had the chance to crash-test the recipe.

Meen molee is a coconut fish curry, with green chillies providing the kick. Lenny elected to fillet the fish herself, as a chance to show off her flash filleting knife. We kept the wreckage for our slow cooker dabbling and made a decent fish stock. Don’t feel that you’re punking out if you just buy ordinary fillets or get the fishmonger to do it. Continue reading ‘Good golly fish curry’

Real Belgian fries, with mussels and mayo


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This episode our London-based mate Phil shows us how to make real French fries – so real, in fact, they’re actually Belgian. And his wife Michelle, a genuine chef, chips in (pun for Anglo-Anzac readers) with a tasty and simple egg mayonnaise, plus the mussels that go into a traditional Belgian “moules and frites” feast.

Phil and Michelle know their way around Belgium and its cuisine. Phil is a particular specialist at locating obscure monasteries that run breweries on the side, where the monks only sell their beer to people who show up at the door, and only in bulk.

GET CRASH TEST KITCHEN IN iTUNES.

The secret to the Belgian “frite”, Phil insists, is the twice-cooked sweating method. You give them a blast in the hot oil, let them sit for half an hour, then fry them again. Continue reading ‘Real Belgian fries, with mussels and mayo’

Lobster and mussels, alive, alive-o

Click here to view the videoIf Prince Edward Island is famous for one thing, it just might be lobster suppers. These seafood feasts typically start with courses of chowder and mussels. Then the diner is presented with a whole lobster to devour. This instalment begins with us doing just that to two unfortunate specimens.

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Lenny loves mussels, so was inspired by the mussel course to attempt her own version of the dish for this episode. She adds a Thai twist with coconut milk, ginger and limes. But hang on, Jalapeno chilies? What the …? Well, authentic Thai-style ingredients aren’t always close at hand. Continue reading ‘Lobster and mussels, alive, alive-o’

The fun rolls on!

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Click here to view the small videoWe first had “fun rolls” (Vietnamese spring rolls) at The Vietnamese restaurant in Brisbane, where they bring the ingredients to your table and you make the tasty little parcels yourself – sharing a platter with your friends and inevitably getting a good giggle out of someone’s disastrous wrapping efforts. Continue reading ‘The fun rolls on!’

Don’t come the raw prawn

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The supermarket was having a special on frozen jumbo prawns, de-veined and in a split shell. Standing there in the aisle, I had a vague recollection of a vermicelli noodle salad with a chili lime sauce.

We’d made it a few times, so I just grabbed the ingredients I could bring to mind, headed home and threw them at Lenny (who promptly threw them back at me).

This was actually the first cooking video we shot (you can tell by the amount of “Uhh, umm, aah” coming from my mouth – it seems Lenny is the natural presenter out of us two). Continue reading ‘Don’t come the raw prawn’