Tagged: lemon

Vegetable Satay and Fried Rice

Vegetables? Yes, as an ex butcher and committed carnivore I have no problem with vegetarian food. My biggest problem however are those people who think that a meal must contain meat. They, like their vegetarian counterparts, are denying themselves some of the beauty that all forms of food can give. Also as a committed peanut butter addict this dish just oozes flavour and texture from the off.

So what do you need? Well, Vegetables are a good start and some flavourings.

From bottom left I used Ginger, a good fat inch, Celery, Red Pepper, Carrot, Onion, Broccoli, Garlic and Mushrooms. This isn’t set in stone, this is just what I had hanging round and needed using up.  You need to finely chop the ginger and garlic.

With the vegetables prepped, I started on the rice. To make a good fried rice you need to start early by cooking the rice as usual and letting it cool right down and fluff it up. Once you’re ready, add a glug of vegetable oil to a frying pan and gently fry the rice. Add a splash or two of Soy sauce for some flavour and keep warm.

Now for the Satay sauce. You will need 1/4 of an onion finely chopped or a shallot if you have one. A couple of chillis a squeeze of lemon a teaspoon of brown sugar,  3-4 tablespoons of peanut butter and a splash of soy sauce again. Fry the onions and chilli, add the peanut butter, lemon, soy sauce,  sugar and some water. Heat it all up together and you will find that it all changes from sepeerate ingredients to a lovely silky smooth sauce. Add more water if you think it is a little thick. keep this warm or reheat when ready.

Now you’re ready for the veg. Get a wok or a large frying pan if you don’t have one, add a glug of vegetable oil. Normally I always use olive oil but with stir fry’s stay clear of olive oil. Add the chopped garlic and ginger first then add the vegetables in any order you like. Keep frying until the veg have given up their rawness but still have a satisfying bite to them.

Put the rice on a plate top with the veg and add the sauce over the top.

Unlike a satay from your local Chinese, this has flavour and no MSG. And totally fresh.

I’ve been making this for years now, sometimes I add shredded beef for a different texture, sometimes I just use celery and onion as I love the crunch  so much. This is a dish that lends itself to a nice lager to quaff with it as you would if you’d bought it as a take away.

Enjoy, Mugsie.

Monkfish wrapped in Serrano Ham with a Lemon and Caper Sauce

Well we seem to have an issue here, don’t we. Do we need to call this site “Frank and Mugsie’s Seafood Odyssey”? I think Keith Floyd and Rick Stein would be proud of our latest experiments, little blips aside, we are very proud too.
I saw a Monkfish tail going very cheap at my Tesco this very morning and I just had to have it. It’s one of those things I’d always wanted to try, but on a budget these things don’t come round too often. So I paid out my £4.00 (which was half price btw.) and drove home with those cooking cogs turning in my head.
I remember many foody programmes and have noticed that wrapping the tail in a Parma like ham was a favourite of all chefs and menu’s. So off I popped to Lidl and saw thay had Serrano Ham on offer, That’ll do me!

Having never had Monkfish before I was intruiged to find it had a very sharp bone down the middle, well it would, wouldn’t it. So I took the bone out, which left me with two tail fillets.

I then trimmed the smaller end which I will use later as Scampi. No waste here, sonny Jim. I then rolled each tail in two slices of ham.

I set these aside while I par boiled some New Potatoes. After they had cooked for 5-7 minutes in boiling salted water I took them out, drained them and left them to cool

Once cool enough to handle I attacked them with a rolling pin. I just wanted them to slightly crack open so I could roast them and the cracks would give lovely crispy bits.

I placed these into a hot oven at 220C for around 40 minutes. I wanted crisp, and I got it.
After 25 minutes of the potatoes roasting, I started on the Monkfish. In a large frying pan I added a small glug of olive oil and cooked the parcels for 5 minutes, turning occasionly, then I put the pan into the oven for 10 minutes. Once cooked, I took the fish and the potatoes out to rest and cool. While they were resting I set about the sauce.
I love this sauce, it goes fantastically with all sorts of fish.
You need

1 Lemon
1 Garlic clove finely chopped
3 teaspoons of Capers chopped
A small glug of white wine
A small glug of cream
A knob of butter

Add the garlic to the pan that the fish was cooked in and add the butter and then the wine. Give the pan a good scraping with a wooden spoon to get all the flavour out, Add the capers and the cream and cook for a minute or two till the sauce thickens slightly. I had some fine beans cooking as well and was now ready to eat.

Verdict, very nice indeed. The monkfish was a firm texture and still had a flavour which wasn’t totally overpowered by the ham and sauce. The new potatoes were absolute yum.

Right, I’ve got to go and buy some meat before we are accused of being Pescetarianists.
I’m off now , see you later.
dum de da… I’d like to be
under the sea, in an octop……….

Sorry

Mugsie.


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