Thursday, 16 April 2015

Crispy Snapper in Butter, Leek & Caper sauce

Snapper cooked in butter served with a crispy skin, topped with salty capers, olives, baby leeks and juicy borlotti beans in under 20 minutes. Yum!


Ingredients
serves 2
  • 3 tbsp olive oil
  • 15g butter
  • 4-6 baby leeks, trimmed & sliced thinly (or one large leek) or diced onion
  • 2-4 garlic cloves, peeled & crushed
  • 1 x 400g can borlotti beans and 2tbsp salted capers - drained & rinsed
  • 1 tbsp tomato paste
  • 1/2 cup red wine
  • 1 tbsp red wine vinegar
  • 1/2 cup pitted green olives 
  • sea salt & pepper
  • small handful of fresh parsley
  • 2 firm white fish fillets - I used snapper with skin on. If you choose a fillet with no skin, dust in seasoned flour before cooking
  • baby spinach leaves to serve
Method
  1. Heat 2 tbsp of olive oil in a sauce pan over a medium heat and cook the leek & garlic until soft.
  2. Add beans, tomato paste, red wine, vinegar, olives, stir and
    season. Simmer for 5 minutes, take off heat and add fresh parsley.
  3. Prepare fish i.e dust with seasoned flour or if serving with the skin on, score across the fillets then season.
  4. In a fry pan add 1 tbsp olive oil and 15g of butter, medium-high heat until butter almost turns brown. Add fish, skin side down and cook until brown, 2-3 minutes. Flip fish over, turn heat off and let it sit for 1-2 minutes until fish is opaque & cooked through.
  5. To serve: place fish on plate, pour over sauce from the fry pan. Spoon beans over the fish, and top with salad leaves, freshly ground pepper and drizzle of olive oil. Enjoy!
adapted from Dish#59

Friday, 3 April 2015

Easy Pancakes (rice flour)

Trevor & I are cutting out wheat at the moment so experimenting with different flours. I love pancakes but these kinda turned into pikelet size and they certainly weren't fluffy but apparently if you let the mixture sit for an hour or overnight this helps.  I'll let you know if I'm ever that organised to make something an hour ahead before I get hungry! But this worked without the waiting and once we smothered them in maple syrup & blue berries they were yum.

Ingredients
makes about 8-10

  • 1 cup brown rice flour
  • 1 tsp baking powder
  • dash of sea salt
  • 1/4 tsp cinnamon
  • 1 cup milk (I used rice milk)
  • 1 egg
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • To serve: fresh blueberries & maple syrup

Method

  1. In a large bowl whisk together the dry ingredients first followed by all the wet ingredients.
  2. Oil a fry pan, heat on medium adding batter (which will be quite runny) only once pan is hot. I kept mine pikelet sized as they were easier to flip.
  3. Once bubbles begin to form on top, flip & cook until browned on other side.
  4. Serve hot with maple syrup & fresh blueberries. Enjoy!