Mediteranian Inspired Grilled Fish

I eat fairly regularly fish as part of my diet.  One of the most common methods I like to use, is to oven bake the whole fish in one go, Mediterranean style, with a little tomatoes, capsicums and mushrooms.  It’s a quick, easy and nutritious meal to prepare, normally ready within half and hour.  The beauty of this method is that it’s not only cooking in it’s own juices, but the run off from the fish stops the vegetables from burning or sticking to the foil.  Add a little rice and you can spoon the juices over it, adding to the flavour.  I hope you enjoy this recipe, as much as I enjoy eating it.

Quick and easy, lemon squeezy

INGREDIENTS

1x sea bream or any white fish, gutted and descaled
1x lemon
Bunch of dill
3x Capsicum
250 grams of mushrooms
Dozen cherry tomatoes
Olive oil
Salt
Pepper

Chinese Style Steamed Fish

This is another dish that my mother would of made back at home, or at least my reinterpretation of it.  Simple and nutritious, bringing together the main ingredients you’ll find in Cantonese cuisine of ginger, garlic and soy sauce, with a little coriander and pinch of salt, you can enjoy this recipe with any firm fish.

Lightly Marinated Chinese Steamed Fish

INGREDIENTS

1x spring onion
1x nub of ginger
A bunch of coriander
1 ½ tablespoons soy sauce
A pinch of salt
A pinch of sugar
2 tablespoons water
600 grams of firm white fish
2 tablespoons oil

A little knife work is needed

Pan Fried 5 Spice Chicken Thighs

    This is another recipe with a little planning, you can make with minimal effort, with most of the ingredients fairly easy to find, you can quickly make whip this fairly quickly, if you can wait to let the chicken marinate, within half an hour you can have the aroma from the pan to fill the room.

Pan Fried 5 Spice Chicken Thighs

INGREDIENTS

5-6 boneless and skinned chicken thighs
2x spring onions

MARINDADE
4x tbsp seseame seed oil
6x garlic cloves
1x nub of ginger
4x tablespoon of rice wine
3x tablespoon of soy sauce
4x tablespoon of honey
4x tablespoon of five spice powder

Simple ingredients

Cous Cous and Cajun Chicken Wings

This weeks recipe is a bit of a strange combination of New World cuisine, meets Old. I was quite happily making a batch of Cajun Chicken wings (with an awesome spice recipe provided by, Cooking Up The Pantry) when I thought, maybe eating 2kg’s of chicken wings isn’t the healthiest meal I could be making.  So rummaging through the pantry I found a bag of cous cous and fortunately enough ingredients in the refrigerator to make a light and tasty cous cous salad.  After whipping up a batch of both wings and cous cous, not only did I have a very happy belly, but leftovers to savour later on in the week. The only caveat is unlike many of my usual recipe’s, this one you need to give yourself 24 hours, to let the dry rub work it’s magic. So sit back, read and enjoy of old meets new, east meets west.

East meets West

INGREDIENTS

CHICKEN WINGS

– 2kg of chicken wings
– 1 lemon
– 2 tablespoons of olive oil
– 9 tablespoons paprika
– 3 tablespoons smoked paprika
– 3 tablespoons cayenne pepper
– 6 tablespoons ground pepper
– 9 tablespoons garlic powder
– 5 tablespoons onion powder
– 6 tablespoons salt
– 6 tablespoons dried oregano
– 3 tablespoons dried thyme

 COUS COUS

– 200 grams of cous cous
– 3 cloves of garlic
– 1 small onion
– 250 ml’s of chicken stock
– Half a cucumber
– 12 cherry tomatoes
– A handful of pine nuts
– 1 handful of coriander

More fun with knifes

Chinese Style Barbecue Marinated Chicken Drumsticks

Mmm…  sticky, sweet and tangy.  Who doesn’t like barbecue sauce?  Chicken, plentiful and easy to prepare, why not combine the two, together?  And with that thought in mind, and inspired partially by last months bbq ribs recipe, this leads us onto this weeks recipe.  You don’t need to restrict yourself to just the drumsticks, I went for convenience and the fact they were cheap to buy, feel free to mix and match with different cuts, such as wings, thighs and breast for a leaner option, though I’d probably keep the skin on for that slight crispy factor you get, when the good sauce, starts to caramelise and fill the room with that sweet, sweet aroma.

So simple, yet satisfying.