Tagged: Lime

Eel with Salad and Crispy Onions. (Not one of my best)

I got given an eel by Frank, yes, a whole eel minus the head. Well what the bloody hell do I do with that then?

I slept on it, not literally, but I pondered and trawled the web, there’s not much there unless you’re Japanese.
So I decided to fillet it. I first rinsed it in lots of water to get rid of any slimy goo and then I dried it with a towel so as I could get a grip on it to fillet it

Once I had filleted it I marinated it with the juice of a lemon, juice of a lime, a teaspoon of chilli flakes and an inch of ginger finely chopped, I left the eel to marinate for 6 hours while I still decided how I was going to cook it. I thought about frying after dusting with flour but in the end decided to grill it to try to ensure I got a nice crispy skin

 

I put the eel under the grill with the skin side up and gave it a long slow grill, I didn’t want to burn it. I had seen that the Japanese grill it twice as it’s a fatty fish. While it was cooking I made some crispy onions

I very finely chopped an onion and dropped the onions a little at a time into some hot oil

No need to coat in flour. Just watch the onions while they fry so as not to burn them and then take them out and put on kitchen paper to dry. They will stay crispy.

I then dressed a salad with an olive oil and fig balsamic vinegar dressing. I wanted a slight sweetness to the salad to go with the marinated eel. I put the eel on top of the salad and topped with the crispy onions

The verdict? I wouldn’t willingly eat it again. The skin was rock hard and the meat had the texture of wet bread. I know why eel is grilled twice now, but I thought that if you did that, there wouldn’t be much left to eat. I did finish the dish, the salad dressing was nice but Carol could only manage to eat 1 eel portion. I can also see why jellied eel or smoking it is the only way people eat this stuff, but it’s not for me. The eel that Carol didn’t eat is awaiting Chloe, next door’s cat, whose owners have gone on holiday. Chloe seems to stay here as she doesn’t get looked after by their 18 year old son who still hasn’t taken in the milk which was delivered on monday. It’s now thursday.

It did give me an excuse to make some crunchy French baguettes and get out the cheese for later on though. That was top notch.

Mugsie

 


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Kangaroo with Thai Style Salad

Imagine my glee when I saw Lidl had Kangaroo on offer this week. I just had to have some. But what to do with it? I thought of sauces like a port or red wine sauce, chips or roasts or even rosti, but in the end I thought I’d give the kangaroo a chance to shine through and thought of something an Australian might have with it.

Not being an expert on Ausralian food but I do know that the South Eastern Asian thing is quite big there, and having watched so many Rick Stein programmes where he knocks up a dipping sauce or a dressing, I thought I’d do the same. And, I had everything already in my cupboards and fridge.

First I had to defrost the kangaroo which cost £3.99 for 300g. Not bad.

I then made up a dressing which consisted of

2 Limes, juice only
Fish Sauce, about half as much as the Lime Juice
Bird eye Chillis, I used 3, it was hot!
Sugar, Really you should use palm sugar but I only had demarrera and used 3 teaspoons.

I chopped the chillis finely and added them to the rest of the ingredients and then stirred till the sugar was disolved and let it marinade together for 20 minutes.

I then finely shredded a small red onion and added the dressing to it in a tub and let it sit again. I wanted the taste to infuse into the onion.

Now just make a normal salad, I used radish  cucumber tomato  and lettuce, all of which, apart from the lettuce, I again finely chopped.

I put the salad into a bowl and added the dressing and kept a little salad and dressing back to top off the kangaroo when I cooked it.

The kangaroo was just plainly seasoned with salt and pepper and fried for about 3 minutes each side. This left it gorgeously pink in the middle. I let it rest for a few minutes and then sliced it up and added to the salad and topped it with the rest of the salad and dressing.

I must say that it was all soooo goood. Carol was really struggling with the heat of the chilli, but as it was so nice, you couldn’t stop eating. The kangaroo was lovely and tender, not quite as tender as rump steak but the flavour was somewhere between beef and venison.
I would definately make that salad dressing again.
So with a hop, skip and a jump, I’m off to get some more Kangaroo.
Mugsie


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