Day 21 → A recipe
Feb. 18th, 2010 09:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
motetusOof. I am so, so tired. I offered to stay in the lab so the project student could keep working (got to be extra useful at the moment as the boss is writing a reference for me) and I ended up staying there two hours after I'd intended to leave. Didn't help that I skipped lunch.
Okay, a recipe. Since I've been eating fish all week, here's a fishy recipe. I love fish, it's so healthy and easy to prepare - I just wish it wasn't so expensive so I could try species other than the cheap ones. I'm so looking forward to going to Singapore in the summer, the seafood there is amazing.
Steamed trout (serves 2) - this used to be my mother's recipe until I found a Delia Smith one that was very similar. So I mated them.
You'll need a steamer for this - I use a nice big bamboo one (thanks,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
phurie_dae!) that I can stick in my wok.
2 rainbow trout, gutted. You can cut the heads and tails off if you don't like your dinner looking at you, or if the whole fish doesn't fit into the steamer.
8 tomatoes, cut into quarters
A bunch of spring onions, sliced into diagonal strips
A piece of ginger about an inch thick, cut into fine strips
1 garlic clove, sliced finely
Sesame oil
Soy sauce
For the sauce:
2 teaspoons of ginger, grated
2 cloves of finely chopped garlic
6 tablespoons soy sauce
6 tablespoons Chinese brown rice wine (I didn't have any of that, so I was going to use rice wine vinegar. Then I realised I didn't have any of that either, so used white wine vinegar. It tasted fine)
1 tablespoon sesame oil
1 teaspoon dark brown sugar
- - -
Make a few diagonal cuts on the sides of the trout, and give it a good wash, then pat dry. Place the fish into the steamer, scatter the garlic, ginger, tomatoes and spring onions on top. Drizzle with a tablespoon or so of the sesame oil and add a splash of soy sauce. Steam for about 20 minutes, or until you think the flesh is cooked. Meanwhile, combine all the sauce ingredients into a small pan and simmer for 5 minutes. Serve the trout with the sauce poured over, with rice and vegetables (I like steamed broccoli or wilted pak choi in oyster sauce). It might also taste better with the spring onions served raw rather than cooked - I'm going to try that next time.
Yes, I know I suck at presentation. But it tastes awesome, I promise!
and for pudding...
Mexican Mole Muffins - this is from the Green & Black's chocolate recipe book - serve them straight out the oven with vanilla ice-cream and you will die of happiness.
100g (3.5 oz) milk chocolate
10g (0.5 oz) finger-length fresh red chillies
200g (7 oz) plain flour
25g (1 oz) cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 medium eggs
100ml (3.5 fl oz) sunflower oil
225g (8 fl oz) milk
1 teaspoon vanilla extract
- - -
Preheat the oven to 200°C/400°F. Line a 12-hole muffin tin with double muffin cases. Coarsely grate the milk chocolate. De-seed and finely dice the red chillies. Sift the flour, cocoa, baking powder and salt into a bowl, stir in the sugar, grated chocolate and diced chilli, and make a well in the centre. In another bowl, beat the eggs and sunflower oil until foamy, then gradually beat in the milk and vanilla extract. Pour into the dry ingredients and stir until just combined - don't overmix. Spoon the mixture into the muffin cases until each are three-quarters full. Bake for approximately 20 minutes, until well-risen. Serve hot with ice-cream!
Okay, a recipe. Since I've been eating fish all week, here's a fishy recipe. I love fish, it's so healthy and easy to prepare - I just wish it wasn't so expensive so I could try species other than the cheap ones. I'm so looking forward to going to Singapore in the summer, the seafood there is amazing.
Steamed trout (serves 2) - this used to be my mother's recipe until I found a Delia Smith one that was very similar. So I mated them.
You'll need a steamer for this - I use a nice big bamboo one (thanks,
phurie_dae!) that I can stick in my wok.2 rainbow trout, gutted. You can cut the heads and tails off if you don't like your dinner looking at you, or if the whole fish doesn't fit into the steamer.
8 tomatoes, cut into quarters
A bunch of spring onions, sliced into diagonal strips
A piece of ginger about an inch thick, cut into fine strips
1 garlic clove, sliced finely
Sesame oil
Soy sauce
For the sauce:
2 teaspoons of ginger, grated
2 cloves of finely chopped garlic
6 tablespoons soy sauce
6 tablespoons Chinese brown rice wine (I didn't have any of that, so I was going to use rice wine vinegar. Then I realised I didn't have any of that either, so used white wine vinegar. It tasted fine)
1 tablespoon sesame oil
1 teaspoon dark brown sugar
- - -
Make a few diagonal cuts on the sides of the trout, and give it a good wash, then pat dry. Place the fish into the steamer, scatter the garlic, ginger, tomatoes and spring onions on top. Drizzle with a tablespoon or so of the sesame oil and add a splash of soy sauce. Steam for about 20 minutes, or until you think the flesh is cooked. Meanwhile, combine all the sauce ingredients into a small pan and simmer for 5 minutes. Serve the trout with the sauce poured over, with rice and vegetables (I like steamed broccoli or wilted pak choi in oyster sauce). It might also taste better with the spring onions served raw rather than cooked - I'm going to try that next time.
Yes, I know I suck at presentation. But it tastes awesome, I promise!
and for pudding...
Mexican Mole Muffins - this is from the Green & Black's chocolate recipe book - serve them straight out the oven with vanilla ice-cream and you will die of happiness.
100g (3.5 oz) milk chocolate
10g (0.5 oz) finger-length fresh red chillies
200g (7 oz) plain flour
25g (1 oz) cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 medium eggs
100ml (3.5 fl oz) sunflower oil
225g (8 fl oz) milk
1 teaspoon vanilla extract
- - -
Preheat the oven to 200°C/400°F. Line a 12-hole muffin tin with double muffin cases. Coarsely grate the milk chocolate. De-seed and finely dice the red chillies. Sift the flour, cocoa, baking powder and salt into a bowl, stir in the sugar, grated chocolate and diced chilli, and make a well in the centre. In another bowl, beat the eggs and sunflower oil until foamy, then gradually beat in the milk and vanilla extract. Pour into the dry ingredients and stir until just combined - don't overmix. Spoon the mixture into the muffin cases until each are three-quarters full. Bake for approximately 20 minutes, until well-risen. Serve hot with ice-cream!
