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This Is The New Recipe Chat Thread...

Houdini

By Houdini,
in Four Door Family & Wagoneers

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dirtyRS4
dirtyRS4

pfft. *fixed* and you gotta wonder why everyone leaves this forum, imo soft nick.

dirtyRS4
dirtyRS4

since i find this an ammusing comment, i will reply. do you know anything about TCP/IP or the OSI model and layers of the network? pfft. common domestic dlink router, i just eradicated a number of th

dirtyRS4
dirtyRS4

you are winning the war on maturity. btw you fail @ posting videos. fyi m35stagea.info server administrators, i hope you know what ddos attacks are. bahaha

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ArdentEagle Contributor

ArdentEagle

Posted
Posted (edited)

Ok. I thought I'd chuck this in here because of the thread title:

TUSCAN STYLE BARRAMUNDI ON SLOW ROASTED TOMATOS ( THE SAUCE IS THE KEY icon_biggrin.gif )

TOMATOS

Pre-heat the oven to 140c

Cut the top and the tail of 4 tomatos off. Drizzle tomatos with olive oil, season with sea salt and a little pepper.

( Cooking time about 1hr 20 mins ) The can be cooked on a higher heat if you're in a rush but doing it this way you'll intensify the flavour more, almost like a large semi-sundried tomato. ( If you don't like skins, blanch them in hot water briefly and peel off skins )

SAUCE

In a sauce pan melt approximately 50 grams of butter. Cook butter until it starts to go a light brown colour ( Browning the butter will add a more nutty type flavour ). Add 2 cloves of garlic (finely chopped), 1 small chilli ( finely chopped - you can use a little capsicum if you don't like heat), ginger( grated about a teaspoon ) cook in the butter for about 20 seconds to release the oils then add baby capers about a tablespoon full along with some powdered star anise about 1/4 teaspoon, a large pinch worth.

Add white wine 100ml, cook alcohol off. Then add 100ml of orange juice, about 50ml of teriyaki sauce ( This will be the main salt content so add more or less to taste.

Reduce sauce down to about half its volume, it should start to really get a glisten/sheen to it. Probably about 15 mins cooking time.

Once the sauce is ready and the tomatos are almost ready do the fish.

2 large portions of Barramundi (3-400g's ea) thick cut from a fillet and squared off, any bloodline removed. The fishmonger can do all the main filleting/pinboning.

Pre-heat frying pan ( Hot )

Remove tomatos from over and turn up to 200c

Pat down the skin with a paper towel and season skin side with a little salt and white pepper.

Put olive oil in pan and place fish skin down ( Cook for approx 2 minutes ) Check skin, if starting to go crispy, turn fish over and put straight in the oven. Cook for about 6-7 mins. Or until the flesh starts to separate a little.

Plate up

Put 2 tomatos on the plate and dress with a little sauce. Place the fish directly on top, building a little tower. Dress with more sauce to taste ( I like lots )

To give the dish texture I also chuck on the plate some chopped pan roasted cashews. The flavour and texture really add something to the dish.

A pinch of smoked paprika around the edge of the plate is you want to tart up the look a bit more, the flavour also marries well - Finely chopped basil will also add colour and flavour

Edited by ArdentEagle
ArdentEagle Contributor

ArdentEagle

Posted
Posted

noted and emailed to wife :thumbsup:

Cheers mate. It one of my wifes/best mates favourite dishes that I make. Tell your wife to keep in mind I like things fairly acidic so depending on taste and if extra sugar is already added to the orange juice she may need to add a little bit of sweetener for balance. Demerera sugar or honey would be best imo.

If its a fan forced over maybe set it to 110-120 for that amount of time with the tomatos

ArdentEagle Contributor

ArdentEagle

Posted
Posted (edited)

Good work, Eagle. Its been a while since we've had someone actually post a recipe in here. Barramundi is a great fish to eat too, not to many bones.

Thanks buddy..... I love Barra, the taste, the texture. A brilliant fish!

I've discovered it bloody hard to write our a recipe so its easy to follow. I normally just get in the kitchen and cook.

Edited by ArdentEagle
ironpaw Veteran

ironpaw

Posted
Posted (edited)

I thought you were saving for my turbo kit, looks like the missus is on to you mate, I hope she isn't reading these threads... :P

Trying to...and failing :P

Whenever she sees me browsing IM she's like "what are you buying now!!" :rolleyes:

I tell her I'm browsing for stuff to get for the Grandis (NA4W)...hehe

Edited by ironpaw
Jetwreck Grand Master

Jetwreck

Posted
Posted (edited)

Finally got my mig/tig welder today, time to get my fabrication on.

So who wants blast pipes, drift pipes or decat "test" track only pipes?

me .....I want a side pipe setup for track.....I want flames out the side like below. :P

post-37023-0-85601600-1311718531_thumb.jpg

Edited by Jetwreck

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