As opposed to Nobu's, which is Miso Black Cod. I have no idea how it's cooked or how it tastes, but the name inspired my dinner tonight and what an inspiration!
I simply took some cod fillets and marinated them for under an hour in a mix of lime/lemon juice and one of those little sachets of ready-made miso soup paste with sea weed. I then put the dish under a hot grill for as long as it takes to cook the fish and YUM!
The sauce tasted of the sea with a sharp twang of citrus. Next time I might add some wasabi, just a hint.
It was so tasty, I ate the whole thing with a spoon!
Tuesday 26 October 2010
Monday 11 October 2010
Hot and Sour Salmon with Green Veg
I always struggle with PP days. I just love vegetables too much. So every other day, I make sure that we get LOTS of the green stuff. That was my inspiration for this.
For 2 people.
2 salmon steaks
1 courgette, cut into thick slices
2 baby pak choi, quartered (or other cabbage which cooks quickly)
2-3 handfuls of fresh baby spinach leaves
Marinade:
1 tbsp teriyaki sauce
3 tbsp soy sauce
2 garlic cloves, finely chopped (or grated, in my case)
2 cm of fresh ginger, grated
juice from 1 lemon
1 tbsp Thai tom yam paste, if you have some
2-3 tbsp fresh coriander, chopped
Preheat the oven to 200 C
Mix all the marinade ingredients, then pour half into an oven-proof dish which will fit snugly around the ingredients.
On the marinade, rest the pak choi, then the courgettes. Put the salmon steaks on top, and pour the remaining marinade on them. Then cover the whole thing with spinach leaves. Finally wrap the whole dish tightly in aluminium foil, so no steam can escape while cooking (I thought about making a papillotte, but it seems too fiddly with so many layers).
Cook in the oven for approx 20-30 minutes. Since it's steaming, the fish won't overcook as easily, so don't panic.
When I made this last night, I had just been using the oven for a slow-cook stew, cooked on 150C, and I forgot to increase the temperature until 20 mins into the cooking, so I'm not quite sure how long it would have taken if done correctly...
Tip: make extra marinade, pour over some chicken breasts and cook alongside the fish (in a different dish, obviously) since the oven is already on. I now have a PP lunch for today, quite effortlessly ;-)
Thursday 7 October 2010
Moussaka a la Duka(n)
Ok, bad pun for a title, but I'm in a hurry ;-)
A fellow Dukanian suggested that I make moussaka one day, even though to most people that is quite a heavy dish what with the lamb mince, the olive-oil sponges (aka aubergines) and the bechamel. But I remembered having made a lighter version already some time ago, and decided to see whether I could lighten the load even more.
For 2 people, I used:
2 medium sized aubergines (the big ones are too bitter)
500 g mince (I used veal)
1 tin of tomatoes
1 onion
3 garlic cloves
Pinch of chilli flakes
1/2 tsp cinnamon
1 tsp ground cumin
1 stock cube
6 tbsp Quark (if in France, use Faisselle 0%)
1 egg
Slice the aubergines VERY thinly, spread on an oven shelf and grill on highest setting until slices begin to brown. There is a very thin line between still raw (and YUCK) and already burnt, so don't go anywhere while this is going on. Turn them over halfway through, and then keep to one side once they are done.
With that step out of the way, finely blend all the other ingredients (except tomatoes, Quark and egg).
Fry the blended and seasoned mince in a lightly oiled pan until light brown (and any remaining moisture has come out), then add the tinned tomatoes. Bring to the boil then reduce the heat to a simmer and let it bubble away until it has all come together and is not too wet.
You can do these 2 steps ahead of time, then just assemble the dish 45 min before eating.
Preheat the oven to 200C and layer mince - aubergines - mince - aubergines. Whisk the Quark / Faisselle and the egg and spread out on top of the aubergines. Put in the oven until it looks like this:
Yes, that is a heart-shaped dish and according to my dear husband, the litmus test of a moussaka is whether a portion can stand on a plate on its own or flops out (a recognised gastronomical term). This one stood proudly until we devoured it!
A fellow Dukanian suggested that I make moussaka one day, even though to most people that is quite a heavy dish what with the lamb mince, the olive-oil sponges (aka aubergines) and the bechamel. But I remembered having made a lighter version already some time ago, and decided to see whether I could lighten the load even more.
For 2 people, I used:
2 medium sized aubergines (the big ones are too bitter)
500 g mince (I used veal)
1 tin of tomatoes
1 onion
3 garlic cloves
Pinch of chilli flakes
1/2 tsp cinnamon
1 tsp ground cumin
1 stock cube
6 tbsp Quark (if in France, use Faisselle 0%)
1 egg
Slice the aubergines VERY thinly, spread on an oven shelf and grill on highest setting until slices begin to brown. There is a very thin line between still raw (and YUCK) and already burnt, so don't go anywhere while this is going on. Turn them over halfway through, and then keep to one side once they are done.
With that step out of the way, finely blend all the other ingredients (except tomatoes, Quark and egg).
Fry the blended and seasoned mince in a lightly oiled pan until light brown (and any remaining moisture has come out), then add the tinned tomatoes. Bring to the boil then reduce the heat to a simmer and let it bubble away until it has all come together and is not too wet.
You can do these 2 steps ahead of time, then just assemble the dish 45 min before eating.
Preheat the oven to 200C and layer mince - aubergines - mince - aubergines. Whisk the Quark / Faisselle and the egg and spread out on top of the aubergines. Put in the oven until it looks like this:
Yes, that is a heart-shaped dish and according to my dear husband, the litmus test of a moussaka is whether a portion can stand on a plate on its own or flops out (a recognised gastronomical term). This one stood proudly until we devoured it!
Monday 4 October 2010
Oven Baked Dukan Bread
Yep, it worked!
The usual Dukan bread I have seen everywhere is cooked in the microwave, and although it's ok and edible, it barely tastes better than my pre-Dukan gluten-free bread (and that is saying something!).
So here goes:
The recipe is an adaptation of the Dukan Diet Recipe Book. The following makes 2 portions oat bran-wise, but the photo above shows a bread with 4 portions. I made it in a disposable foil tray (the kind you use to save leftovers), lined with baking parchment (essential!) or buy a small non-stick loaf tin and lightly oil it with some kitchen paper.
2 eggs (or 3 egg whites)
4 tbsp fromage frais 0% (or half fromage frais/yoghurt and half quark)
2 tsp cornflour
2 tsp dried yeast
4 tbsp oat bran
2 tbsp wheat bran
optional: salt and 1/2 tsp caraway seeds
Mix all the ingredients together and pour into the lined tray.
Preheat oven to 200C, and bake for 45-55 min (check doneness by inserting a skewer which should come out dry). Take out of the tin straight away and leave to cool on a rack. It keeps really well in the fridge in a plastic bag, and this also makes it easier to slice.
It's probably delicious freshly baked (actually, having tested since, it's not, it just smells as if), but I made it last night, so we had 2 slices each - toasted - this morning. Yummy: the taste of crusty and yeasty bread!
The first batch (in an unlined tray and therefore not very photogenic) was served for Sunday breakfast with salmon baked eggs:
The usual Dukan bread I have seen everywhere is cooked in the microwave, and although it's ok and edible, it barely tastes better than my pre-Dukan gluten-free bread (and that is saying something!).
So here goes:
The recipe is an adaptation of the Dukan Diet Recipe Book. The following makes 2 portions oat bran-wise, but the photo above shows a bread with 4 portions. I made it in a disposable foil tray (the kind you use to save leftovers), lined with baking parchment (essential!) or buy a small non-stick loaf tin and lightly oil it with some kitchen paper.
2 eggs (or 3 egg whites)
4 tbsp fromage frais 0% (or half fromage frais/yoghurt and half quark)
2 tsp cornflour
2 tsp dried yeast
4 tbsp oat bran
2 tbsp wheat bran
optional: salt and 1/2 tsp caraway seeds
Mix all the ingredients together and pour into the lined tray.
Preheat oven to 200C, and bake for 45-55 min (check doneness by inserting a skewer which should come out dry). Take out of the tin straight away and leave to cool on a rack. It keeps really well in the fridge in a plastic bag, and this also makes it easier to slice.
It's probably delicious freshly baked (actually, having tested since, it's not, it just smells as if), but I made it last night, so we had 2 slices each - toasted - this morning. Yummy: the taste of crusty and yeasty bread!
The first batch (in an unlined tray and therefore not very photogenic) was served for Sunday breakfast with salmon baked eggs:
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