Whole Grilled Sea Bass with Thai Style Sauce

Three years is really a very long time - it’s actually a whole 1/7^th of my life. So what better way to celebrate such a length of time then with food. Have you ever noticed how food is at the centre of pretty much any celebration or event, from Christmas to Birthdays to Weddings, it just makes everyone happy!! The celebration in question is Ben and mine’s anniversary, a whole three years since I baked him that first Victoria Sponge and the rest, as they say, is history.

Ben always orders fish when we’re out (that or steak), he almost turned into a sea bass on our holiday to Turkey last month. Having never cooked a whole fish before it was a bit of a challenge for me, but actually turned out to be really easy to do. Served whole with pak choi and rice this dish has the wow factor, and most importantly, it tastes really great too.

Adapted from Gizzi’s Kitchen Magic

Serves 2

2 small sea bass, gutted and scaled

2 tsbp Thai fish sauce

3 tbsp sherry

3 garlic cloves, finely chopped

handful fresh coriander, chopped (plus more leaves to garnish)

2 tbsp soy sauce

2 limes, juiced

1 fresh red chilli, chopped

½ firm mango, peeled and cut into matchsticks

200ml water

2 tsp brown sugar

1 tsp cornflour, mixed with 2 tbsp water

1. Heat the grill to a high heat.   Make three to four cuts on each side of the fish with a sharp serrated knife. Marinate the fish in a dish with the fish sauce for 5 to 10 minutes.
2. Put all the remaining ingredients except the cornflour and coriander into a saucepan. Place over a medium heat and bring to a gentle simmer. Add the cornflour and coriander and stir until thickened. Keep the pan on a low heat whilst the fish is cooking.
3. Grill the fish on a baking tray for about 10 minutes on either side, being careful not to place it on too higher a shelf (you don’t want to skin to blister too much), until the skin is golden and crisp and the flesh is firm and flakey at its meatiest part. Serve whole with the sauce poured over and sprinkled with coriander.

xxxxx

Summer Pavlova

A couple of Sunday’s ago Ben’s parents hosted a Garden Party to mark the 60^th Wedding Anniversary of Ben’s Grandparents Clive and Freda. It was a fantastic day, made even better by a little sunshine, practically the only sunny day we had in the whole of July. Ben’s mum, as always, went all out and produced a huge spread with a barbecue, poached salmon, salads, cheesecake, trifle, apple pie and cake amongst other things. I really wanted to contribute to the day in some way and made some Marinated Lamb Kebabs and a Summer Pavlova.

The marinade for the lamb skewers are from a previously tested Alice Hart recipe, and I added peppers, red onion and cherry tomato to pad them out and add some colour. 

Marinated overnight, prepared in the morning and then cooked on the BBQ, the meat was tender and flavoursome and complimented the myriad of burgers, chicken and sausages.

My main contribution to the meal was a dessert, in the form of a Pavlova. I’d made smaller meringues before, and this follows the same method, and is surprisingly simple to make, it just takes ages in the oven. I went a bit mad in Waitrose choosing fruit, picking out strawberries, cherries, blueberries, kiwi’s and pomegranate seeds as well as wild white strawberries (from my very own courtyard garden I’ll have you know!). 

My one criticism of the pavlova’s that I have had in the past is too much cream swamping everything else, so I decided to cut out the top of the meringue and stuff it with fruit, before adding a layer of whipped double cream and then more fruit to decorate. To hide the cracks that inevitably appear in the sides of the meringue I stuffed sprigs of mint leaves into the cream, and scattered about more of the fruit. I was really pleased with the overall result, and it was all eaten, so I think it must have tasted pretty good too!!

Meringue recipe from ‘Cook, Eat, Smile’

Serves 8 to 10

-For the Meringue-

3 large egg whites

175g caster sugar

2 tsp cornflour

1 level tsp white wine vinegar

1 tsp vanilla extract

-For the Topping-

Approx 400ml double cream

Mixed fruit and berries (I used strawberries, slices of kiwi, pomegranate seeds, blueberries and cherries)

1. Preheat the oven to 140C. In a large clean bowl, whisk the egg whites until they form soft peaks. Gradually add the sugar, whisking as you go until you have marshmallowy-like and shiny peaks. Fold in the cornflour, vanilla extract and vinegar.
2. Cover a large baking tray with baking parchment and spoon the meringue onto the paper. Create whatever shape you like, mine was circular, you may want to build up the sides to create a bowl shape if you do not wish to cut the top off and stuff the meringue with fruit.
3. Bake for 1 ½ hours, then turn off the heat and leave the meringue to cool in the oven until it is completely cool.
4. Peel the baking parchment away and place the meringue on a serving plate. At this point I cut the top off my meringue carefully and stuffed the inside with fruit before spooning on a layer of whipped double cream and then adding more fruit to decorate, the more fruit the better!! 

Lemon Meringue Ice Cream

So this post was supposed to have been shared with you a week ago, just before I went to Corfu with my Mum. As I'm pretty inept when it comes to blog related stuff I somehow managed not to publish it but just saved it - but here it is now long overdue! As if by magic, the weather in England has suddenly transformed into glorious sunshine, finally, so there really is no excuse not to make this refreshing ice cream now.

Made with my very own homemade lemon curd, this zesty ice cream is simple to make and does not require an ice cream maker (a very rare thing, or so all the recipe books I own would have you believe). This recipe is one of the first that I remember being taught to make when I was little, and it’s all thanks to my lovely Godmother Nickie. You could go the whole hog and make the meringue at home too, but I just stuck with the home made lemon curd. If you were going to sacrifice one, I suggest you go for shop bought meringue over shop bought curd, the meringue dissolves away in the cream anyway so its main function is the input of sugar to balance the acidity of all the lemon, but home made lemon curd is really worth the time and effort.

I’m afraid I forgot the exact quantities of my Godmother’s recipe, but found that Nigella’s gives the same results. I’ve linked the Not Quite Nigella blog version of the original Nigella recipe as it includes a microwave Lemon Curd for those blessed with a microwave and who are feeling a bit lazy.

Lemon Curd

I seem to be a little bit obsessed with the flavour of lemon and meringue at the moment. First a lemon meringue fool, and now lemon curd for lemon meringue ice cream. What can I say, it’s a really delicious flavour, and makes me feel a little bit more summery when the weather is so miserable outside. This humble jar of lemon curd marks my first steps into the wonderful world of jarred goods. Just wait till winter when I plan to start a mini production line of chutneys and jams to give as Christmas presents.

http://www.bills-website.co.uk/

This is the first recipe I have tried from my latest book investment, ‘Cook, Eat, Smile’, by Bill Collison. I hope that anyone who has ever visited Brighton has had the pleasure of eating at Bills Produce Store. In a town with plenty of great restaurants and café’s Bill’s excels itself at providing the most spectacular and, most importantly, delicious breakfast, brunches, lunches, snacks and suppers, including the best brownie I’ve ever bought. High praise indeed. As well as that, the large, almost warehouse like, dining space, is covered in floor to ceiling shelves filled with lots of lovely jams and crisps and beers and other products labeled with fabulous vintage style labels which make the perfect gifts.

The recipe book follows a similar theme, and really captures the essence of what Bills Produce Store is all about. Separated into seasons, and championing the best in British seasonal produce, the book showcases some of the favourites that are found in the restaurant as well as many other original dishes.

The lemon curd recipe was easy to follow, and very easy to put together, you just need a bit of patience waiting for it to thicken whilst you constantly stir. A funnel would be a useful tool for decanting the curd into sterilized jars, something I learnt the hard way!! The result is a gorgeous golden yellow, thick and zesty lemon curd which tastes nothing like what you would buy at the supermarket and goes great simply spread on toast, or in the lemon meringue ice cream which I should be sharing with you in a couple of days.

From Cook, Eat, Smile

Makes 1 medium Jar

60g unsalted butter

2 lemons, zested and juices

2 eggs, lightly beaten

175g caster sugar

a medium sterilized jar (to sterilize run through a hot wash in the dishwasher)

1. Place a bowl over a pan of gently simmering water and melt the butter in the bowl. Add all the other ingredients and stir to combine with a wooden spoon.
2. Keep the heat low as you continue to stir the mixture until it thickens and coats the back of spoon. Bill says it should take around 15 minutes but I would say it took me about 25 minutes to reach this point.
3. Strain the curd into warm sterilized jars and seal. Keep in the fridge for up to three weeks.

Turkey: My Yogurtlu Meatball Kebab

So here, finally, is my holiday post on Ben and mines recent trip to Turkey. Having never been before, and being completely obsessed with the Greek islands, I was a little apprehensive about what I would find in Kalkan, a resort on the Mediterranean coast. Luckily, all doubts were swept away immediately on our arrival in this very busy little seaside town. Touristy, yes, but some how not spoilt, Kalkan is the perfect middle ground between European destinations and the East, and this is most obvious in the cuisine available in the plentiful restaurants. 

View from our room

Pasha Apart Hotel, Kalkan

I really can’t speak highly enough about the food, some of it was out of this world. I had been expecting kebabs, and they were indeed on every menu, but these weren’t the greasy slithers of meat hacked off great chunks of God knows what that you come across late at night at takeaways around England. The meat was succulent and delicious, and accompanied by all manner of interesting spices and sauces and breads. On one occasion we ordered up ahead a ‘Pitcher Kebab’, which consisted of melt in the mouth lamb, vegetables and spices cooked for three hours on the barbecue in a pitcher (a kind of urn). All washed down with (surprisingly good) Turkish wine and with a complimentary mezze to start, and all for under £30 for the two of us - you really can’t go wrong. The 'Pitcher Kebab' we tried is from Begonvil Restaurant, Kalkan. 

Pitcher Kebab

Delicious Lamb

There are similarities to Greek cuisine here but, although I feel a traitor for saying it, I think Turkish food, or at least the Turkish food that I found, to be a little bit superior. I think it’s the fusion of Asian, Middle Eastern and Balkan cuisines that make it so very tasty. No tzatziki though! (In Turkey they opt for a more straightforward Garlic Yoghurt).

Apparently Kalkan is considered quite posh for Turkey, and I suppose this can be seen echoed in some of the restaurants on the harbour side. Here prices reached the ‘high end’ of 35 lira for a main dish, but when you consider that’s about £14, and you’re getting a massive hunk of prime beef (yes, I’m eating beef again), flambéed at the table with brandy (and almost taking your eyebrows off in the process), and then cooked, by you, on a hot plate, so you can have it as deliciously rare as you like, its really very good value. The 'Marbled Steak' we tried is from Coast Restaurant, Kalkan.

Alex and Flaming Steak!!

Ben and Flaming Steak!!

For value and quality of food, there really is no comparison with Kalkan’s European counterparts. Considering next years holiday? Try Turkey, I’m pretty sure you’ll be converted too.

And now on to my Yogurtlu Meatball Kebab. There is such a variety of kebabs to be found on the traditional Turkish menu, but this one always jumped out at me (I call mine a kebab loosely as I don't actually skewer the meat). Consisting of juicy lamb or beef meat balls on warmed bread, smothered in a rich tomato sauce and melted cheese and served with a dollop of refreshing garlicy yoghurt, it ticks all the boxes for me. Here is my simple recipe that aims to, in some way, recreate those delicious flavours, although it would taste a lot better if I had the heat and the wine and the sea to accompany it.

Serves 2

-For the meatballs-

300g Lamb mince

1 tsp cinnamon

1 tsp ground cumin

¼ onion, finely chopped

1 to 2 tbsp fresh mint, finely chopped (plus more to garnish)

1 clove garlic, crushed

-For the tomato sauce-

150g Passata

¼ onion, finely chopped

1 clove garlic, crushed

-For the garlic yoghurt-

100g Greek yoghurt

1 clove garlic, crushed

-To serve-

2 tbsp cheddar cheese, grated

2 pitta bread

1. Mix all of the meatball ingredients together in a bowl, and form into 8 to 10 meatballs. Flatten them out slightly to allow them to cook quicker under the grill. Grill for around 15 minutes, turning over part way through, until the meat is fully cooked. Sprinkle the cheese equally over each meatball, and grill for a further 30 seconds to melt the cheese.
2. Meanwhile, fry the onion and garlic (for the tomato sauce) in a saucepan over a low heat until the onion has softened. Add the passata, stir and cook over a low heat.
3. Mix the yoghurt and garlic in a bowl. Slice each pitta bread into quarters.
4. To assemble, place a meat ball on each quarter of pitta bread, then drizzle over the tomato sauce, and dollop the garlic yoghurt in the centre. Sprinkle with a few fresh mint leaves to finish. 

Turkish Eggs with Toast

Don’t worry, you’re not on a different blog, it’s still Culinary Conquests, just with a slightly more streamline look. When you look at the same page everyday for six months you kind of get a little bit bored, I certainly feel that I needed a change. Couple that with the acquisition of a brand new ‘proper’ camera that makes everything look beautiful, and there really were no excuses. I do hope that you like the changes, and that you can be patient with my photography as I get to know about apertures and exposure. Please let me know what you think, any suggestions are greatly appreciated!!

Now back to the food, and something on the Turkish theme. I must admit that I never actually had Turkish eggs whilst on my holiday (I basically ate my bodyweight in lamb) but I did have a lot of garlic yoghurt, which is included here. I love poached eggs on toast, or as Ben likes to call it ‘eggy toasty’, but this made a welcome change to the traditional breakfast. I warn you it is rich, I didn’t need a lunch after it, but don’t let that put you off, it’s really very delicious.

The recipe can be found on Gizzi Erskine's website.

Afghan Yoghurt Chicken Curry

I’M BACK! Well, I’ve actually been back for nearly a week but haven’t really had a chance to update the blog. Turkey was wonderful, and I have lots of lovely foodie photo’s to show you, and a couple of recipes that I picked up to share, but I’m afraid they will have to wait a little longer. I also have a proper camera now (I’ve gone photographing mad), and am planning a bit of an overhaul of the blog, so expect a few changes around here in the near future.

In the mean time, I wanted to share with you this delicious yoghurt based curry that I made during the week. Another of Gizzi Erskine’s, the curry is massively flavoursome, and the large dollop of Greek yoghurt added, which curdles slightly during simmering, makes the sauce deliciously thick. The addition of half a green chili adds heat but is not overpowering, thanks to the yoghurt, and all the different flavours shine through together. Fresh mint in a curry is a revelation for me, and it works so well. My new favourite curry.

From Gizzi’s Kitchen Magic (I’ve basically just halved the quantities)

Serves 2

½ tbsp vegetable oil

4 chicken thigh fillets, skins removed, and chopped into 4 pieces each

½ onion, peeled and chopped finely

3 cloves garlic, peeled and chopped finely

½ green chili, finely chopped

½ tsp paprika

½ tsp ground coriander

½ tsp ground cumin

2 crushed cardamom pods

250g Greek yoghurt

handful of fresh coriander, chopped

handful of fresh mint, chopped

1. Heat the oil in a deep pan which has a lid. Brown the chicken, then remove from the pan and set aside. In the remaining fat in the pan cook the onion over a low heat for 8 minutes, until softened, then add the garlic and chili for a minute.
2. Add the spices and toast over the low heat for a minute, before adding the yoghurt, chicken and a splash of water.
3. Stir and add the fresh chopped herbs and a little salt and pepper. Stir and cover with the lid. Leave to gently simmer for 20 minutes over a low heat, until the chicken is tender and cooked through.
4. Serve with rice.

Culinary Know How: FRESHER

Budget: UNDER £4

Kitchen Requirements: LARGE PAN WITH LID.