Honey and Lime Tilapia

Christmas, a time for indulgence, a time for excessive eating, a time for that to stop. 

I need vegetables, I need salad, I need fresh...

Honey and Lime Tilapia
Serves: 4
Prep Time: 5mins (plus at least 1 hour for marinading) Cook Time: 10mins

Marinade
4 Tilapia Fillets (around 400-500g)
Juice & zest of 1 lime
1 tbsp olive oil
1 1/2 tbsp honey
1/2 tsp salt
1/2 tsp cracked pepper
1 clove of garlic (finely minced)

1. In a small bowl, whisk together the lime juice, zest, olive oil, honey, salt, pepper and garlic. 
2. Place the tilapia in a zip lock bag and pour the marinade on top of the fish. Remove the air from the bag and seal.

3. Place in the refrigerator for at least an hour. Be sure to shake the marinade around the bag a few times to ensure an even coating.
4. Place fillets into a hot frying pan and pour the marinade over the top, cook for 3-5mins on each side, turning just once.
5. Serve with salad

The original recipe I adapted this from also had a coating on the fish, I decided to cook it both ways just to see which I preferred.

With coating

Coating (optional)
1/2 cup plain flour
1/4 tsp salt
1/4 tsp pepper

1. In a small bowl, whisk together the lime juice, zest, olive oil, honey, salt, pepper and garlic. 
2. Place the tilapia in a zip lock bag and pour the marinade on top of the fish. Remove the air from the bag and seal.
3. Place in the refrigerator for at least an hour. Be sure to shake the marinade around the bag a few times to ensure an even coating.
4. Mix together the ingredients for the coating and place on a plate. 
5. Heat 1-2 tbsp of olive oil in a large frypan. 
6. Dredge each fillet in the flour, coating both sides. Cook the fillets in the oil for 3-5mins on each side, turning only once.

Both were absolutely delicious, the marinade took on a beautiful flavour and gave a slight crispness to the edge of the fish. Given the choice I would probably forget the coating next time, for a fresher lighter tasting fish. Either way was a winner though!

Quinoa and Apple Salad

I am a fan of quinoa, I'm a big fan of popped quinoa, mostly because I can buy it like that and I don't need to cook it. This recipe makes a massive number of servings, which is great when you're going to lunch with 20 people not so great when you're cooking at home for two people... 

So easy and so delicious

Quinoa and Apple Salad
Serves: 20 (as a side dish)
Prep Time: 5-10 mins Cook Time: 0

100g Popped Quinoa
1 cup almonds (roughly chopped)
2 green apples (diced into 1/2 inch cubes)
Lemon/Lime juice
1 cup dried cranberries
Parsley leaves
100g blue cheese
1/2 cup olive oil
2tbsp balsamic vinegar

1.   Core both apples, and cut into ½-inch cubes. Toss them immediately into a medium-sized bowl with the lemon juice and enough water to cover.

2.  In a bowl, whisk together the olive oil and balsamic vinegar.

3.  Roughly chop the almonds then place them into a medium skillet set over medium heat. Cook, shaking the skillet often, until toasted.

4.   Transfer almonds to a large bowl along with the quinoa and cranberries. Pour the olive oil/balsamic vinegar over the top and give everything a good stir. Drain the apples and add them along with the cheese and parsley. Toss well. 

Feel free to adjust the ingredients according to what you like and obviously how many servings you need. I have reduced the amount of olive oil and balsamic that I used the first time, but still think I could get away with a bit less.

What else do you have at Thanksgiving besides
an apple pie made to look like a turkey

I actually made this for the first time back at Thanksgiving, but I wasn't really thinking straight that day... I blame that on being focussed on my turkappley pie... 

The salad was a big hit which was why I went for a repeat at Christmas, again it was really popular so I figured it was time to share.

Mint Cheesecake & Chocolate Mousse Christmas Tree

OK so let me start by saying I love the holiday season. It's the opportunity to do the things I'd never normally have time for, like attempting this only there was a couple of issues in having this for Christmas Day.  

1) I do not own, nor could I find, a buche pan 

2) Using a loaf pan was not good enough in my mind (yes my mind is a little crazy sometimes)

3) Christmas Day was just going to be Rory and I... This seemed a little excessive for us

Solution:

1) Forget the buche pan

2) Buy a Christmas Tree tin, that shouldn't pose any unnecessary challenges!

3) We're off later this afternoon to a communal "pot luck" Christmas lunch on Boxing Day with a whole bunch of guinea pigs (erm, I mean friends) so no more excuses...

Mint Cheesecake & Chocolate Mousse Christmas Tree
Serves: 20 (or more depending on how big you slice)
Prep/Cook Time: 1 1/2 hrs plus time in between to cool (at least 8 hrs). I actually made my layers on different days so this is all a bit hard to judge.

Mint Cheesecake Layer
500g white chocolate chips
440g cream cheese
400ml condensed milk
2/3 cup water
28g unflavoured powdered gelatin
1 cup heavy cream
Peppermint extract (to your liking)
Green food colouring (to your liking)

1. In a large glass dish, melt the white chocolate in the microwave at 30 second intervals, stirring between each. 
2. When the chocolate has melted and is smooth, add in the cream cheese and beat with an electric mixer. 

3. Add in the condensed milk and beat until smooth.
4. Combine the water and gelatin in a small microwaveable dish and let stand for 1 minute before heating until liquified (5-10 seconds) in the microwave. Then add to the other ingredients, stirring gently.
5. Pour in the cream and mint and mix with a handheld mixer on low speed until just incorporated. While mixing add in the colouring.

6. Line the bottom of your tin with paper and pour the mixture into the tin. (Ignore the plastic in the photos, that was a failed idea before I switched to paper...) 
7. Put the tin in the freezer while making the next layer or overnight.

Chocolate Mousse Layer
2 tsp powdered gelatin
2 tbsp cold water
4 egg yolks
1/2 cup sugar
1/2 cup hot milk (microwave for 30sec)
45o g chocolate (chopped)
1 1/2 cups whipping cream

1. Pour the water into a small saucepan and sprinkle over the powdered gelatin. Allow to stand for 1 minute. Then whisk in the eggs and sugar before stirring in the hot milk.

2. Cook over a medium heat, stirring constantly. Mixture should thicken enough after 5 minutes to coat the back of a spoon.

3. Stir in the chopped chocolate and blend gently with a whisk until it has all melted and there are no streaks. 

4. Allow the mixture to cool (approx 20mins) stirring occassionally.
5. Whip the cream until stiff peaks form then gently fold the cream into the chocolate mixture.

6. Pour the mixture over the cheesecake layer and smooth out the top.
7. Cover and freeze for at least 3 hours (again I left mine overnight).

Glaze/topping
250g dark chocolate (chopped)
1 cup cream

1. Remove tin from freezer and allow to sit for 15mins, wrap a warm towel around the tin and use a knife to separate the sides from the tin. Turn over onto your serving surface and gently manipulate the sides of the tin to release the cake from the pan.

2. Place the cream in a saucepan and heat until hot but not boiling. 
3. Stir in the chopped chocolate and then allow to stand for a minute before gently stirring the chocolate through the cream. Allow to cool, stirring occasionally.

4. Using a ladle slowly pour the chocolate over the top of the cake allowing it to drip over the sides.
5. Use a fork to dribble more chocolate on the top once partially set to create pattern and texture.

6. Store in the freezer until just before serving.

That's exactly where the cake is right now... Sitting in the freezer, waiting. With any luck I won't poison anyone and if it doesn't taste right people can at least say that it looked pretty!

Chicken and Asparagus Risotto

OK so I should start by saying thank you for your loyalty in coming back here after a "pause in proceedings" I haven't meant to neglect my blog like this but well... This year has been a little crazy. I've made it out the other side of things which is great so the cooking is back on track. Here is the first of a few posts that should be coming your way in the next little while!

Dinner is served

Ingredients

Chicken and Asparagus Risotto

Serves 4

Prep Time: 10mins Cook Time: 45mins

2 Chicken breasts

1 1/2L of Chicken Stock

2tsps sunflower oil

1 onion

2 garlic cloves (crushed)

2 cups risotto rice

1/2 cup dry white wine

1 bunch asparagus, cut into 4cm lengths

1 small head of broccoli

1 tsp grated lime rind

juice of a lime

1. Heat a frying pan over medium heat. Cook the chicken breasts 8mins per side (or until cooked through). Transfer to a plate, stand and cover for 5mins before slicing.

Food on the go!

2. Meanwhile bring the stock to the boil in a large saucepan over high heat. Reduce heat to low and then continue simmering until it is needed.

3. Heat the oil in a large, heavy based pan over medium heat. Add the onion, cook for 5 minutes or until soft. Do not allow it to go brown. Add in the garlic and the rice. Cook, stirring, for 1 minute. 

Cooking the rice without any liquid seemed a little weird,
but it worked!

4. Add the wine and bring to the boil. Stir and cook until the liquid has evaporated. Reduce heat to low. Add in 1 ladle of stock to the rice. Stir constantly with a wooden spoon until the liquid is absorbed. Repeat with the remaining stock, 1 ladle at a time.

5. When there is approximately 3 ladles of stock left, add in the asparagus and broccoli to the rice. Finish adding in the remaining stock as before, stirring gently. Add in the lime juice and rind. Serve topped with the chicken.

Absorbing the last of the stock

I think next time I would mix the chicken through with the risotto so that it could absorb some more of the flavour, that said, for a first try at risotto I was pretty chuffed with the results. I've never been a fan of risotto before now, in my head I always thought risotto was nothing more than badly cooked rice. The flavour of tonight's dinner though as me rethinking!

Feedback from Rory: "I really didn't expect you to get this right first time, but it's really good." 

Hmmm, thanks for the vote of confidence!