Monday, June 27, 2016

Pickled Fish or Curried Fish

Pickled Fish

Now here's a recipe that you may not have tried before or even heard of.  To be honest, I didn't really try it until this past Easter, when my sister in law mentioned the pickled fish that her mom Valerie, would make for Easter every year.

It is pretty much a tradition for them in South Africa.

Having lived in that country for bout 15 years when I was growing up, I do remember seeing it and hearing about it, but I just never got around to eating it.  I wish I had, because I am absolutely in love with it.

The recipe comes from Auntie Valerie, and although there are measurements, she is used to making it all by eyeballing, pretty much like I cook my meals.  But, I'm giving you the recipe as she has given us and I promise you, if you love pickled anything, or curry flavors, you will fall in love with it too.

I'm giving you the recipe for the pickled mixture, not the fish itself.  You can fry up some battered fish, about a pound for this recipe.  Or you can even use the ready bagged breaded or battered fish fillets.  Just bake them in the oven according to directions and then place in a casserole dish and pour the pickled sauce over.

Pickled Fish

Pickled or Curried Fish
Source:  Auntie Valerie


1 big onion, thinly sliced
1 green pepper, thinly sliced
Butter
2 teaspoons masala
10 pepper corns
6 cloves
6 bay leave
3 curry leaves (you can leave out if you don't have)
2 tablespoons apricot jam
Half a cup of vinegar
1 cup sugar
1 heaped tablespoon of curry powder
2 tablespoons of chutney (very important, do NOT leave out)


Braise Onions and green pepper in butter with the masala, pepper corns, cloves, bay leaves, curry leaves thin straps of green pepper.

Add apricot jam, vinegar, sugar, curry powder and chutney.  Simmer for a few minutes until onion and green pepper are tender.  Check spices, if it is too sweet for your liking, add a bit more vinegar.

Pour over fried fish and refrigerate for at least a day.

It tastes better as it sits and soaks in all that goodness.  We eat ours cold.  You can serve it with potatoes, or rice, enjoy as a snack or even as a sandwich (one of my favorite ways to eat it).

Enjoy!!!  

Pickled Fish

Texas Hash

Texas Hash

If there is one thing I enjoy, are casseroles or one dish meals.  I can throw it all in one pan, cook it, serve it and only have to worry about very minimal cleanup.

Not to mention, casseroles have always been synonymous with comforting and filling food, which when you're cooking for 7 people at a time, can mean inexpensive and I'm all about that.

This was pretty good, the whole family enjoyed it.  I served it with a salad and some steamed broccoli and it got thumbs up from everyone, so I hope you enjoy it too.

Texas Hash

Texas Hash

2 tablespoons olive oil
1 cup diced onion
1 cup diced green bell pepper
1 tablespoon minced fresh garlic
1 pound ground beef, 80/20
½ teaspoon dry mustard
2 teaspoons chili powder
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup long grain white rice
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes with juice
1 cup water
1 teaspoon Worcestershire sauce



In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.

Add rice and cook for two minutes letting rice absorb liquid.  Add tomato paste and cook for one minute.  Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.

After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off.

Texas Hash

Ferrero Rocher Cheesecake - No Bake

Ferrero Rocher.......and cheesecake......all in one delicious mixture.  I mean, what is there NOT to like about that?

Last week it was my sister in law's birthday and she had been eyeing out this cheesecake, so I decided that instead of a birthday cake, I would make her this instead.

It was a hit.  I think it's the perfect combination of chocolate and hazelnuts and cream cheese.  It's not overly rich and sweet which makes it even better, in my opinion.

Super easy, no bake cheesecake.


Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake
Source: Tastemade



8 ½ oz of crushed corn flakes

2 ½ oz unsalted butter, melted

4 tbsps cocoa powder

7 oz hazelnut

1.1 lbs cream cheese

1 ½ cup + 4 tbsps cream (25% fat content)

3 oz sugar

½ teaspoon vanilla extract

170g dark chocolate

8 Ferrero Rocher chocolates


Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes.

Toast the hazelnuts in the oven.

Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated.

Pour it in the pan and spread with a spatula. Refrigerate until firm.

Melt the chocolate with the rest of the cream.

Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes. Serve.


Ferrero Rocher Cheesecake

Monday, June 13, 2016

Menu Plan Monday

Hello everyone, I'm back today with my menu plan for the next week. 

I have meals planned until Thursday, Friday we will either eat out or have something super simple, and then Saturday morning I'll be headed to the commissary for my grocery shopping, so you'll see the new meal plan the following week.


 
http://www.forkfulofcomfort.com/

Skillet Fried Smoked Sausage and Potatoes, Steamed Mixed Veggies



 
http://www.afamilyfeast.com 

 Texas Hash



http://www.ahintofhoney.com

Breaded Fish Fillets, Black Eyed Pea Salad




Shepherd's Pie


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