Blue-Eye Cod with Cherry Tomato Stew

Fish. I just don't cook it enough. I love it but my creativity with fish usually stops at baked salmon. Having found a fish I love will definitely change this, though. Blue-eye cod (Trevalla) is firm, delicately-flavoured and just lends itself to so many ways of preparing.

Blue-eyes are huge for eating fish. The four cutlets I picked up from the fish monger weighed almost 1.6kilos. That's 400g of succulent fish meat in the photo above. I'd normally stay away from large fish as I haven't really got the knack for preparing them. Tuna and swordfish seem to always turn out too dry, obviously from overcooking. However, Blue eye was easy to get perfectly crisp on the outside yet moist and tender on the inside.

I was going to prepare this simply fried with a bit of tartare sauce on the side but the husband came home with an interesting loot after a fishing trip on the river. No, he didn't manage to bag a decent catch (the bream were too small and had to be tossed back in) but his fishing buddies sent him home with a bucket of beautiful, juicy cherry tomatoes and a few fresh bay leaves from their garden. These went nicely into a ratatouille-style vegetable stew that beautifully-complemented the fish.


Blue-Eye Cod with Cherry Tomato Stew
serves four

olive oil
1 fennel bulb, sliced thinly
1 medium brown onion, sliced
1/2 tsp minced garlic
1/2 c very ripe cherry tomatoes, chopped finely
4 Tbsp balsamic vinegar
1 Tbsp sugar
3 bay leaves, torn
1 yellow capsicum, sliced thinly
1 cup cherry tomatoes
1 Tbsp chopped flat-leaf parsley

2 x 400g Blue-eye cutlets
1/2 Tbsp tumeric (optional)
1/2 c flour
salt and pepper

To prepare the vegetables, heat up the olive oil in the pan and toss in the fennel and onions.
Cook until soft. Add the garlic, chopped tomatoes, balsamic vinegar, sugar. Mix around until the tomatoes are soft. Throw in the bay leaf and cover with the heat on low. Simmer until the sauce has thickened up.
In the last few minutes of cooking, add the capsicum and cherry tomatoes. Mix around until thoroughly heated up. Do not let the tomatoes get overcooked. Season with salt and pepper and keep warm.

In the meantime, lightly dredge the fish cutlets in a mix of flour, tumeric (if using), salt and pepper. Fry on both sides until golden and the outsides are crisp.

Serve with the tomatoes and capsicum stew. Garnish with flat-leaf parsley.

Lamb Shank and Lentil Stew

Old friends from Zurich were on a flying visit to Sydney last week and we were lucky enough that they had time to pop over for dinner. Aaahh, it was good to reminisce.
Over some lovely wine and soft candle light, we talked about cushy jobs and corporate jollies, drinking Weissbier and getting gas, ski trips and some cranky swish Swiss, dwarves (don't ask!) and weddings. Which are all in the past.

As if on cue, one of the four-year olds in the next room screams which brought all three sets of parents running. Nothing serious, it was just your run-of-the mill pre-schooler fight on whose turn it was with the Hula hoop/Charlie and Lola book/kitchen knife. And just like that, we were jolted back to the present. Beer-brain has been replaced by nappy-brain. Mortgages, jobs, kiddy tantrums, petrol prices....
Yet, everyone is happy and content. Which is what counts.

When I found out that my friends were visiting, I got concious of the fact that I am several kilos heavier than when they saw me last. The vain person in me wanted to make it out as though it was the new look I was going for- you know, the curvy Nigella Lawson-sort of domestic goddess...'Dahhling, let me pop one more of those gorgeous deep-fried chocolate eclairs in my mouth'
Seriously, I just wanted to give my friends a taste of a flavourful, rustic, home-cooked meal that they must be missing while travelling. Nigella's creations, though mostly 'celery-challenged' (as one journalist puts it), are downright comforting and would fit the bill nicely.
One of the things I made for the night was adapted from Nigella Lawson's Aromatic Lamb-Shank Stew recipe.
I thought the use of soy sauce in a (non-Asian) stew was a bit dubious but I loved the resulting flavour. I also had some Chermoula on hand and adding it packed a bit more complex punch.

Lamb Shank and Lentil Stew

olive oil
6 pcs lamb shanks
1/2 c finely chopped onion
1tsp minced garlic
1tsp minced ginger
1Tbsp Turmeric
1 Tbsp chermoula
1 tsp cinnamon
3 Tbsp Marsala wine
1 Tbsp soy sauce
3 Tbsp honey
water
1/2 c lentils (I used split mung bean)
salt and pepper to taste

Heat up some olive oil in a dutch oven/cocotte and brown the lamb shanks. Take the lamb shanks out and drain on absorbent paper.
In the same oil, cook the onion and garlic until soft. Then add the ginger, tumeric, chermoula and cinnamon. Stir around for a minute or so but do not let the spices burn. Add the Marsala and soy sauce and stir until it starts bubbling up. Stir in the honey.
Put the lamb shanks back in the pot and then cover in cold water (around 4 cups).
Let it get to boil and then turn the heat down to low. Simmer covered for approx 1 hour, or until the meat is tender.
Add the lentils and simmer uncovered for a further 20mins. Season with salt and pepper.

*I like to cook this stew in advance and then skim off the fat after it has been sitting in the fridge overnight. The flavours develop better upon re-heating.

** I served this with spinach rice. I sauteed the spinach in butter and cardamom and mixed in some cooked rice then topped with almond slivers. Next time, I will go back to serving this with polenta. I prefer something a bit 'more bland' as a backdrop for the various flavours.

DB March Challenge- Dorie Greenspan's Perfect Party Cake

It's that time of the month again when the Daring Bakers unleash their creative audacity to interpret a single recipe in a thousand and one ways. Our March host is Morven of Food Art and Random Thoughts, who has chosen Dorie Greenspan's Perfect Party Cake recipe. Dorie Greenspan is supposed to be somewhat of a baking legend in the US and the fact that we were challenged with one of her well-known recipes excited my fellow Daring Bakers who were already familiar with her books (I'm not one of them). The recipe for this challenge comes from this book.
The recipe was straighforward enough- the batter calling for cake flour,butter, buttermilk/milk, egg whites and sugar. The original version had the sponge and Swiss meringue butter cream icing flavoured with lemon. The cake was to be assembled in four layers with raspberry jam and buttercream sandwiched in between and then finished off with a coating of sweet dessicated coconut. Morven gave us a lot of leeway for presenting our own version, with the only proviso that it remains a layer cake.
When I first saw the recipe, I got quite excited as I imagined ending up with a giant white lamington (me heart lamingtons) . Now THAT would be a party cake. Unfortunately, my version turned out to be a deflated kill-joy, definitely in no mood to party :-(

Because of the coconut, I decided to go with an all-tropical flavour. I substitued lime for lemon and I used the last of the mango and lime jam I made around Christmas time.

Apart from going with the different flavours, I followed the recipe to a T and kept in mind all the other DB'er tips, using low-protein flour (for biscuits and cakes), whipped the egg whites prior to mixing with the buttermilk, etc. As soon as the batter was ready, I already had my doubts. There was just not going to be enough to fill two 9-inch pans. I plowed along nevertheless, pouring the batter into one pan and hoping that it would rise enough for me to get two layers out of one cake.

Alas, 35 minutes into the cooking time and it was still looking stodgy. I gave it another 10 minutes and a knife came out clean when I insterted in the middle of the cake so I took the cake out. The cake just fealt heavy and dense when I turned it out onto a rack to cool. Oh dear.

I tried to not think about the cake and got on with making the buttercream. Ahhh, that's more like it. Just as the recipe promised- fluffy, smooth and shiny. It was delicious with lime juice swirled through it. Woohoo!

When it came time to assemble the cake, it became more apparent that this was a disaster. Slicing thru the cake to get two layers, I realised that it was undercooked, it had the texture of fudge in the middle. I knew that the crumb was supposed to be tight but not like this. This was on the eve of Easter and I had a million other things to make for my son's Christening the following day and there really was no time to sulk . So, I dress the little party cake up by filling up the two slices with jam and buttercream (again, yum!) , slathering on some more buttercream on the outside and lightly showering the cake with dessicated coconut. I topped it with a chick and a couple of Easter eggs, put it in the fridge and out of my mind.

The following day, I let the cake sit out at room temperature for a couple of hours before cutting into it. Despite that, it still felt heavy as I cut thru it. I'm ashamed to say that I didn't even taste it. The texture was so unappealing to me that I wanted to bin it straight away. A couple of aunts ate a few bites and said that it was 'ok, the subtle lime flavour was nice'. I wasn't convinced. No photos of the slices either. I am not sure where it all went wrong but I will attempt this again when I have a bit more time. I am determined to bake my party cake and eat it, too.

Despite my failure in this challenge, I am happy to say that most of my fellow Daring Bakers had much fun and success in making their party cakes. You will be drooling over some of the combinations-I promise! So go out there and ogle out everyone's party cake. ' Til next month!