Hello all its been a while since my last post so please have a crack at this dish to celebrate the coming of spring. I hope you are all very well.

Sea Bream with Spring Vegetable Stir Fry

You will need ( for 2 people) -

2 Sea Bream filleted
8 Spears of Asparagus
1 Red Onion
2 Bunches Pak Choi
1 Large knob of Ginger
3 Cloves of Garlic
1 Chili
1/2 a Carrot
1 lime
hand full of coriander leave
hand full of mint leaves
1 Tablespoon Fish Sauce
Soy Sauce
Sesame Oil

- Take out your Bream fillets lightly brush with oil and season both side with sea salt
- Prepare your vegetables cutting the garlic, ginger, chili, onion and carrot nice and small and leaving the asparagus and pak choi large.

- Heat up your grill till its at its hottest and place a wok on the heat until it starts smoking
- Put some oil into a pan and chuck in the garlic, chili, and ginger and cook for about a minute
- Place the fish skin side up under the grill
- after the garlic chili and ginger have turned a bit golden add the onion and carrot and cook for about a  minute and a half
- Add the sesame oil and then add the asparagus and the pak choi
- When the pak choi has wilted put the the fish sauce and a few glugs of soy sauce
- By now the fish should be just cooked through with a lovely crispy skin.
- Finish the stir fry with some chopped coriander, mint and a squeeze of lime

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Good day and a happy Tuesday 27th March it is.

While some humans and fast asleep, other humans are at work. I begin my Monday and Tuesday at 2 am making sure you can all have your bread for breakfast, the school sandwich or for a soup.

To create great bread you need dam good teacher. Daniel. 

Good day my fellow food lovers.

It has been a fair while since a post was put up so iv got a great little recipe for you all to try.

Pan Fried Blue Grenadier with  Potato, Fennel and Grape Casserole


for 2 portions you will need...

2 x 150 g portions of Blue Grenadier ( or any firm white fish)
2 Maris Piper Potatoes
1 bulb fennel and a hand full of fennel tops
half and onion
1 clove garlic
1 stick celery peeled
100ml white wine
300 ml fish stock
150 ml cream
1 lemon zested and juiced
1 hand full of red seedless grapes

- Take out the fish portions from the fridge and place to the side to bring to room temperature
- Slice the Fennel
- Chop the Celery, Onion and the Garlic into a small dice
- Peel the Potatoes and chop into a 1 cm dice
- Place the Celery, Onion, Garlic and Zest in a pan with some oil and a pinch of salt and pepper
- Sweat this mix off until it is soft
- Add the diced Potato and cook for a few minutes
- Add the white wine and lemon juice and reduce by half
- Add the fish stock and reduce by half
- Add the cream and the grapes, reduce gently till the casserole thickens slightly then season
- For the pan fried fish, heat up a frying pan until it begins to smoke
- Mean while season the fish all over and place 3 shallow slits in the skin (helps the skin become crispy)
- Put a splash of oil in the pan and place the fish skin side down in the pan
- Cook the fish skin side down for 2 minutes, turn the heat down and cook for a further 3 minutes
- Turn the fish carefully and cook until the fish feel firm to the touch
- Finely chop the fennel tops and add to the casserole
- Place some of the casserole on a plate and place the fish on top.

Bread.

Recently i have taught a fellow man in the world how to make bread. Its cheaper and tastes far better than the shop bought. I suggest you give this recipe a go and benefit from the world that is baking.

You will need.

600g white bread flour
600g wholemeal bread flour
80g dried yeast
30g salt
100g honey
700ml tepid water
80ml olive oil

- place your honey in a jug and add your water (body temp), dissolve the honey
- add the yeast and dissolve
- place all of the other ingredients in a bowl and mix well
- add the yeast mix gradually until it forms a dough
- knead this mixture till you get a smooth elastic dough ( 10min ish)
- place this dough in an oiled bowl, cover with cling film and leave to double in size
- when doubled in size knock the dough back by kneading for a few minutes
- split the dough in two and form two smooth balls
- let the dough double in size again
- place in an oven at 220 celcius for 15 minutes then turn down to 200 till the dough is cooked ( 30 to 40 minutes, or until it sounds hollow when tapped)
- remove it from the oven and cool for 20 minutes before enjoying it

Hello to all and i hope you are all well.

Here is the 2nd video

Beef Stew with Dumplings on a cold day with an afternoon of The Great Escape.

http://vimeo.com/8828850

My good friend James William Bowden and I made some videos show casing the best of New Forest produce. Here is the first..

 Follow the link to watch 'Game Lasagna'.

http://vimeo.com/9166142

James has a small talent for photography, check it out.

http://www.jamesbowden.net/

My girlfriend Donna likes to make juices. You can pick up a cheap one from a charity shop so get out there, grab one and get juicing. 

Check back in the near future for another variation.

For one person

4 Medium Carrots

1 small nob of Ginger

1 Stick Celery

1 Apple

1 Orange (peeled)

Good day to you and you and you. As all ' exercisers ' know there is nothing better than the recovery meal and today i give you a refuel that is quick and easy to do.

Chicken, Chorizo and Bean stew with Ricotta Cheese (serves 2)


3 Chicken thighs (roughly diced)
100g Chorizo
1 tin mixed Beans
1 Red Onion
1 Chili ( half if your a rookie to the heat)
3 cloves Garlic
small hand full Thyme
1 tin organic chopped Tomatoes
1 Lime
Ricotta Cheese

- Finely chop the garlic, chili and thyme
- Slice the onion and dice the chorizo
- heat up a pan and chuck in the garlic, chili, thyme, onion and chorizo
- cook until the onion softens and all ingredients take on some colour
- remove from the pan into a bowl
- season the chicken and add to the hot pan to brown for a few minutes
- when the meat has some colour add the chorizo mix back to the pan
- add the beans and mix
- add the chopped tomatoes and mix
- reduce the liquid in the pan by about half until it thickens
- taste the stew and season as required
- place in some bowls and place a good spoon of the ricotta on top
- zest  and juice the lime and sprinkle on top
- now eat and enjoy

This recipe loves a good crusty loaf or some fresh soda bread

Brian John Bennett grows his own vegetables and his son John Bennett is using them in a classic bolognese for this evenings feast. I shall be going fishing for flatheads soon with Brian and will create something for you all.

A Tasmanian Welcome

                                                A true peach of a Tasmanian welcome.

...and what a better way to repay Mr John Bennet than Pork and Apple Burgers with Baked Garlic and Thyme chips.

Serves 5

1kg Pork Mince

2 Braeburn Apples

1 hand full Sage

1 red onion

1 egg

salt and pepper

1 hand full Thyme

4 cloves garlic

1.5kg Maris Piper Potatoes

Olive oil

The Chips

- pre heat the oven to 200/ gas 6

- wash the potatoes but leave the skins on

- cut the potatoes into 2 cm chips

- place in a roasting tray with the Thyme, garlic and oil

- toss it thoroughly and season well

- place in the oven for 45 minutes - 1 hour, toss regularly

The Burgers

- to make the burgers dice the onion and sweat off in a pan

- put the pork mince in a bowl

- dice the apple and add to the pork

- fine chop the sage and add to pork, season well and mix

- crack an egg and add to the mix

- mix it all thoroughly and then shape your burgers to your desired size

- when the chips are about 15 minutes away start to cook the burgers

- heat up a frying pan and add a glug of oil

- seal each side of the burgers and place into a baking tray

- place in the oven for 10 - 12 minutes

- remove from the oven and serve

This recipe loves some homemade chutney and a bottle of Ginger Beer.

Three words.

Tasmania.Wednesday.Excited