Just when the day seems cold and dark...
I decide to cook me up something spectacular as I dream of foodie days gone by, in particular a certain degustation course served up by Tetsuya's.
However, differing from his genius and going down the path of more ready steady cook and inspired by Masterchef... here is what I did for lunch:
Extra Virgin Olive Oil
Drizzle your plate with extra virgin olive oil and balsamic vinegar. Line the side of the dish with cucumber pieces (roughly chopped).
Marinate the ocean trout with the sea salt and cracked pepper, paying more attention to the skin (as we want a really crispy finish).
Heat up some olive oil in the pan.
In the meantime, add the snow peas to boiling water (for about 3-4 minutes).
Cook the fish (skin side facing down) in the pan.
Dish up the snow peas and place on plate.
Once the skin is crispy, turn the fish over and cook for a further 2-3 minutes. It's okay for it to be raw in the middle... DO NOT overcook it.
Dish up and serve with a wedge of lemon, and Voila'! You have a fantabulous lunch.
I have one more piece of ocean trout, for tomorrow. What shall I do?
I first heard about this wonderful charity drive from Penny at Jeroxie.com , and decided to jump aboard this wonderful sweet wagon of goodne...
One Sunday afternoon, the Boy and I were again wandering lost without a plan in mind. I jumped on Twitter to check what was the menu at Embr...
I don't know how this blog suddenly became a Food Reviewing blog.. so let's go back to basics... how and when it all started... my...
Bubur Pulut Hitam... (an ode) Bubur Pulut Hitam How I love thee Thy silken smooth Texture of gleaming black Bubur Pulut Hitam How I ...
I have been very slack with putting up this post. So slack that I've been letting it slide since September... So here it goes...This is...