Friday, July 2, 2010

Cafe World Challenge Week 17

I had a more productive week, finishing 3 more dishes. I would have done four, but had a last minute visitor the night I wanted to do lobster, so I will try and do it this weekend.
I think I must give my hubbie some royal treatment with lobster, before he attends the Official Dinner with The Queen on Monday, he's among the group of servicemen (and women) being honoured for their service in Afghanistan. I'm very proud of my Navy man.

Happy Canada Day to all my Canadian readers...hope you all had a fun and relaxing day yesterday. To my friends south of the border, Happy Independence Day also.

Herbed Halibut

Lets start by saying that wow, Halibut is expensive. I haven't bought any in a while and forked out $31 for the two pieces. So this recipe would work with any fish. I actually used a similar technique in this previous post. I love making fish in a foil package in the oven. You're basically steaming the fish and you can add all sorts of lovely flavours. It's healthy too, as you're not frying or breading.


2 large halibut or other fish fillets
2 tbsp extra virgin olive oil
2 tbsp white wine
3 tbsp chopped fresh herbs (I used parsley, chive and dill)
1 clove garlic, chopped
salt and pepper to taste
1 lemon, sliced

Preheat oven to 180C/ 350F
Brush fish with the olive oil.
Put the fish on a sheet of aluminum foil.
Cover fillets with remaining ingredients and surround with lemon slices.
Fold over foil and seal to form a parcel. Bake until fish is no longer glossy and flakes easily.


For those who haven't had this before, it is a Middle Eastern fried ball made from ground chickpeas.

I've made them often, but found a dry "falafel mix" which you just add water to and fry, it was really easy. The falafels batter recipes I've used before are often too liquid and didn't work well. So I experimented a little and came up with a recipe that seems to work.

I like serving mine in a wholewheat pita bread with hummus or tahini and sometimes add tabbouleh. I mentioned my problems with salsa in my last post, well I have the same issue with hummus. I had 3 half used containers in my fridge and just loaded my pita with hummus and falafel, I know a chickpea overload, but a delicious one.


540 ml (19oz) can of chickpeas, drained
1 onion chopped
2 cloves garlic, crushed
1/3 cup bread crumbs
1 egg beaten
2 tbsp fresh coriander
2 tbsp fresh parsley
1 pinch cumin
1/2 tsp baking powder
salt and pepper to taste.

Combine all ingredients in a blender.
Shape into small balls. Deep-fry for about 3 minutes or brush with olive oil and bake at 350F/180C for 15 minutes.

I used both cooking methods in my experiment, in the photo below you can see that the upper falafel were fried and the lower ones were baked. I'm not a fan of excess oiliness, so I preferred the baked version, but traditionally they are fried.

Chocolate Cream Pie

I admit, the above heading should be in air quotes. The version I made didn't have real cream or possibly even real chocolate (you never know). I completely buckled to consumerism and made Cool Whip Pudding Pie.
I re-organized my baking supplies and had a box of Oreo crumbs make its way to the front and this recipe is on the box staring at me every time I open the cupboard. So what the hell, its close isn't it? For now I'll count it, I might make a real version at another time and I'll post the pic. For what its worth, it was okay, but not as good as the real thing.

Up next: I'm hoping I can finally get my lobster done

Progress: 35/70, halfway, for now at least.

Disclaimer: Image owned by Zynga. This site is not owned by Zynga. This site is not the owner of the intellectual property

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