Coconut Prawns/Shrimp

I have attempted to write this post at least two times and everything I write sounds wrong. Nothing flowed together...a bit like dinner tonight. I knew I wanted to have a picky dinner and potato wedges were a definite but what was to go with it. I had a turkey breast thawing and some left over ham but these didn't float my boat. I hunted into the depths of the freezer and found a bag of plump juicy prawns. My thoughts turned towards coconut coated prawns. That was it dinner was decided, coconut prawns, spicy coleslaw and potato wedges. Not the most healthiest of dinners but it will be definitely be tasty.

The issue was do I fry the prawns or bake them... To be healthier I think I will bake them....lets hope the coating stays on hey!!! (To be honest I'll probably experiment and do a bit of both.... A taste test).

It has been 4 hours since I started this post and the experiment is in progress. So far the pan fried coconut prawn is in the lead. The baked prawn is a close second though. Now time for the taste test. The fried prawn is a little more crispier than the baked prawn and the coating has turned a much nicer shade of brown. To help the coconut brown on the baked prawn I slightly toasted the coconut before using it in the coating but to be honest this didn't really make any difference. I think for tonight I'll have the pan fried prawns. 

Coconut Prawns

Raw shelled Prawns (20)

1 Egg White

1/2 Cup Bread Crumbs

1/2 Cup Unsweetened Desiccated Coconut

1tsp Salt

1tsp Paprika

In a bowl mix together the breadcrumbs the coconut, salt and paprika and set to one side. In another large bowl slightly whisk the egg white until it becomes loose and then add the prawns and coat thoroughly in the egg white. Take a few prawns out of the egg white mixture and toss in the coconut mixture and coat well,  before pan frying the prawns in a hot pan with vegetable oil. Once browned and cooked through place on kitchen roll and blot of any excess oil. Serve with a variety of dips. I chose sweet chilli and garlic mayo.

Poached Fish in Milk

Well this was a little experiment that went very well. Many moons ago when I worked as a kitchen assistant we often poached smoked haddock in milk and served it on a bed of wilted spinach. The poaching liquor was turned into a lovely thick sauce that was then poured over top. Yesterday I made a variation of this yummy dish.

Having moved to Canada I find it hard to find smoked haddock. There is plenty of smoked salmon around but I wanted that reminiscing feeling of a soft white fish.  So I bought some frozen haddock fillets and to get that lovely smoky flavor I bought a packet of kippers (smoked mackerel) and used them in the poaching liquor (milk). A sprinkle of black peppercorns, a few bay leaves and a pinch of saffron was also thrown in. This was gently simmered in the oven for 30-40 minutes, then served with peas and bacon and two soft poached eggs. Yum yum!!!

The memories came flooding back and I loved every piece of it.  I love to cook especially when the flavors turn out awesome. This recipe is a keeper. Next time I'm going to have it piled on a huge bowl of creamy mashed potato with the reduced cooking liquor poured over top and a sprinkling of parsley. A huge bowl of comfort!!!!

Poached Fish in Milk (Serves 2)

2 Haddock Fillets
1 Kipper
3 Bay Leaves
8 Black Peppercorns
Small Pinch of saffron
Enough Milk to nearly cover the fish
Salt (if required, I found the kipper made the fish salty enough for me)

Preheat the oven to 350 degrees. Using a large lasagna dish place the fish in single layers and just about cover the fish with the milk. Add the bay leaves, peppercorns and saffron and allow to stand for 10 minutes before placing in the oven. I used frozen fish so the cooking time was slightly longer than if I had used fresh fish. I checked the fish at 20 minutes and turned the haddock over and cooked it for a further 20 minutes. Once the fish turned opaque it was cooked. I discarded the smoked mackerel, but there is nothing to stop you from serving both.

You can serve this fish in many ways from just a knob of butter over top to a reduction of the strained cooking liquor. If you like a thick sauce make a bechamel sauce using the poaching liquor.

Fish Cakes

I have been toying with making fish cakes for a while and yesterday I was forced into it. Originally I had bought some fresh salmon fillets but in my neurotic organisation I had put all the fillets in the freezer, so I turned towards some tinned salmon, which worked pretty well and to top it off, it reduced the cooking time (Excellent). To serve alongside the fish cakes I decided to make my infamous potato salad, a mixture of beetroot, celeriac and  roasted potatoes mixed in a mustard sauce. It is much lighter than regular potato salad which I find can be a little claggy. A spring salad with roasted cherry tomatoes was also served. It was a perfect meal for two people who recently have been overindulged with junk food.

Fish Cakes

2 Small tins of Salmon

3 Cups Cold Mashed Potato (2 large russet pots)

1 Egg beaten

Lemon Rind
Juice of half a lemon

Handful of Cilantro finely choppped (You can use parsley or dill)

Bread crumbs

1/4 tsp Paprika

S&P

The most important advice I can give you is to use cold mashed potato, if it is warm the patties will be too soft and will break up. The second important piece of advice is if you are using tinned salmon make sure you drain it well and remove the spinal bones (unless you like the crunch!!). Now that that has been said it is now time for the fun to begin.... Mix the egg, lemon juice, rind, paprika, salt and pepper into the potato until combined. Now flake the fish in over top with the chopped cilantro. Using a spatula fold the fish into the mash potato. I like to do this instead of mixing it in as I like chunky pieces of fish throughout the patty. Form into patties and place in the fridge to firm up if needed. When ready roll the fish cakes in the breadcrumbs and shallow fry in oil over a medium heat to warm the patty through and brown the breadcrumbs. Flip to brown the other side and serve. Voila a quick easy supper.

The most common problem with making fishcakes is that the patties can get very soft if using hot mashed potato hence the important advise above.

Fish in parchment

So so easy and very very tasty. It only takes about 25 minutes to bake, so is perfect for a busy weekday dinner. Everything gets steamed together in essentially a paper bag.  The most important advice is to make sure you use flavours that marry together well. The other upside is that it is also low in fat... well I suppose it depends on how much butter you add to the package.

I haven't given exact amounts of ingredients to use as it is up to your taste how much you want to use. However it is best to make individual portions so each person has their own bag to open.

Fish in Parchment

Fish Fillets (Any fish can be used. I used tilapia but salmon would also work well)

New Potatoes

Spring Onions

Carrots

Asparagus

Fennel bulb and feathers

Butter

Olive Oil

Lemon

Roughly Chopped Parsley

S&P

White Wine Vinegar

Finely slice the potatoes, carrot and fennel finely (3-4 mm). Retain the fennel feathers to add with the vegetables at a later stage. Cut the asparagus and spring onions into 1cm pieces and the lemon into medium wedges.

Prepare a sheet of parchment big enough to hold the ingredients and place on a baking sheet. Begin by layering the potatoes followed by the fennel on one half of the parchment paper and season with S&P. Continue to layer the remaining vegetables on top and add some thin slices of butter before finishing off with the fish fillets. Season with S&P and drizzle with approx 1tsp of white wine vinegar and some olive oil. Add 2 wedges of lemon to the fish and  sprinkle with parsley. Fold the remaining half of the parchment paper over the mound of ingredients and roll up the edges to seal them in. Secure with a stapler. Repeat this with each portion you require.

Bake on a baking sheet in a preheated oven at 350 for 20 -25 minutes. Remove from oven and serve the parchment package on a plate. Cut a hole into the top of the bag and pull open (Be careful of the steam) and enjoy!!!