Food! Beef Henrik and other stuff

The other day I tried out a new recipe for oyakodon which turned out excellent, and when we had finished eating I thought that I should have taken some pictures so as to share the cooking with you guys. Well it was obviously too late for that one since we had eaten everything, but I thought the idea to be interesting.

So, I have decided to try and record here a bit of what I am cooking. Since I don't have a blog, and I have no intention of starting one, Shamu seemed to me to be the best place for this. I know a number of you are in to cooking too, so feel free to join in!

Last night I decided to cook some basa fish filets. There is a bit of controversy around these fish that go by a number of different names, but the thing is fish has become so damn expensive here, and since I love fish I have started to use the basa for a number of things. It works great in fish curries as it holds up well in the cooking, and I will get a nice Thai fish curry up here soon. For comparison, the basa here will cost maybe $15 a kilo, while monk fish is more like $85.

Anyway, one of my favourite ways of cooking fish is simply in the oven with some vegetables. I got this really cool silicone oven cooking thing from my in-laws at christmas, and that is what I used. Simply place the filets in the bottom, add some miso paste and perhaps salt and pepper, and possibly some olive oil. You can dash some white wine over it if you want more juice at the end. Then chopped up fennel over it all.



Close it up, and cook for 30 minutes at 200°. Greg made a fabulous salmon and avocado salad to go with it:



Here is the final product. Since I like spice, I always have a bit of sambal with my white fish, although the ready made stuff tends to be a bit weak. I will need to prepare some of my own soon...



A great, healthy and delicious meal!

Yum. Nice pictures, you're making me hungry. I think it's lunchtime. I just joined the Shamu group at facedbook.

Very nice! And tell Greg that her Salad looked really good to Jill, and Jill's a vegetarian...

eso

Where's the beef Henrik?

My weeked routine usually includes a lot if it. I can post a picture but not sure how - do I need to upload somewhere else and tag the url?

What is basa btw, some kind of bass?

go the Jacob's Creek

salad looks perfect for sydney weather atm

RDD wrote:Where's the beef Henrik?

My weeked routine usually includes a lot if it. I can post a picture but not sure how - do I need to upload somewhere else and tag the url?

What is basa btw, some kind of bass?

I will get around to beef eventually. However when it comes to red meat I tend to prefer lamb and also substitute beef with ostrich.

As to basa, it is a farmed fish from Vietnam. It goes under a bunch of different names around the world though, and can be called pangassius, sutchi, bocourti etc., and it is a sort of catfish.

For pictures, there is an album on the forum (see up top on the main page) but I find the best is to upload somewhere else like photobucket, then just tag the url in your message.

Henrik wrote:

RDD wrote:Where's the beef Henrik?

My weeked routine usually includes a lot if it. I can post a picture but not sure how - do I need to upload somewhere else and tag the url?

What is basa btw, some kind of bass?

I will get around to beef eventually. However when it comes to red meat I tend to prefer lamb and also substitute beef with ostrich.

As to basa, it is a farmed fish from Vietnam. It goes under a bunch of different names around the world though, and can be called pangassius, sutchi, bocourti etc., and it is a sort of catfish.

For pictures, there is an album on the forum (see up top on the main page) but I find the best is to upload somewhere else like photobucket, then just tag the url in your message.

I have come across this one as pangasius but honestly don't remember being that expensive here. Perhaps because I've only seen it being offered frozen. Initially I thought you were talking about some kind of bass, like the Chilean sea bass, which is quite tasty and expensive.

Let me see if this works, for some reason I cannot see my other post



I recently did a lamb roast over wood fire in the same grill box, however it didn't turn out very well. I don't like the lamb we get here, it's not as tender as what I am used to. It's mostly imported from Australia, perhaps if get a local one from a farm it would be better but they will have to ship it to me from the Mid-West or wherever the farms are, so I haven't really bothered to explore the subject.

OK, let me test the beef pic http://picasaweb.google.com/R1D2D3/MyPictures#

Well, the tag thing didn't work. I've added some lamb chops from a while ago, the are probably the only lamb variety here I can eat, the leg roasts are just not up to my high standards.

RDD, you need tag it like this:

[ img]picture url[ /img]

But without the spaces after the [

So you got that right in your first post. It is your link that has a problem. It must link to a jpg or a tif specifically.

Oh, and the pangasius / basa is the cheapest fish I can find, not the most expensive.

Well, I used the "image" button in the menu but it didn't work for some reason.


I meant it was much cheaper here than the $15/kg you quoted but I could be wrong, never bought it though I have seen it in Europe as well.

Finally worked
Beef Saturday


Lamb A long time ago

I have entered a food contest with friends...

I have Apetizer : foods that MUST be included : Wafle, Chocolate and almonds.

I was thinking Almond Roasted pulled pork, on a salty wafle with a mole (with chocolate in it)...

Any ideas ?

Srrhgf and her friend got Entree: Must use: Lime, Advocado, Coke.

Srrh wrote:I have entered a food contest with friends...

I have Apetizer : foods that MUST be included : Wafle, Chocolate and almonds.

I was thinking Almond Roasted pulled pork, on a salty wafle with a mole (with chocolate in it)...

Any ideas ?

Srrhgf and her friend got Entree: Must use: Lime, Advocado, Coke.

I have a good recipe for a slightly savory Chile Cheese Waffle with Thyme infused maple syrup. It's on my computer at home. If you're interested I'll send it to you. The CHile Cheese thing might complement the Molé.

Either way, it might make a good jumping off point.

eso

hmmmm ?

by all means, do send...

Srrh wrote:hmmmm ?

by all means, do send...

Follow the link.The thyme maple syrup is super yummy too.

http://www.thekitchn.com/thekitchn/the-cheesemonger/take-your-cheddar-one-step-further-cheddar-and-chili-waffles-with-thyme-maple-syrup-the-cheesemonger-110851


eso