Dinie’s Monkfish Goujons/Goujones Rapé De Dinie

I realised that I don’t have nearly enough fish and seafood in my recipe vault.. And now its Lent, and most of my diet is seafood, fish and vegetarian foods. So it makes sense to write up the new fish recipes as I cook them.

Today’s recipe is Monkfish Goujons! You can use any other firm white fish but this is so meaty, relatively boneless and mild tasting,that you will like it!

SERVES 4

INGREDIENTS

4 Medium pieces of Monkfish-The monkfish was from a frozen seafood store. Nothing wrong with that,maybe a bit smaller pieces than wild monkfish; But cheaper than buying from a fishmongers. Just defrost, remove sinew if any,and wash in lemon juice and water.

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Fish Seasoning(1 teaspoon each of)-

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Coriander seeds
Smoked Paprika

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Garlic Powder
Black Pepper

All Purpose Bullion- This can be used for all foods. Here is a brand I use.

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1 Small Piece of Smoked Ghost Pepper-

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Grind all the spices together and season the fish.

Saffron Oil- Thanks to BBC Food,I learnt how to extract saffron without waiting a week or two, by heating both olive oil and vinegar together. The mixture is boiled on a high heat with a lid, until the vinegar has evaporated. Add at least 2 capfuls of vinegar to the oil and 2-3 pinches of saffron. The oil should have a mild saffron taste.

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1 & 1/2 cups of Harina Pan(Precooked Cornmeal)-

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Upto 3-4 medium sized eggs whisked.

METHOD
Clean and slice the fish into strips at least a centimetre thick. Wash and drain, and season.

Prepare the oil and vinegar mix to extract the saffron. Heat on medium, with the cover over the pan. When the vinegar has stopped spluttering in the oil and the smell fades, the oil should have taken on a golden colour and flavour of saffron.

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Dip the fish in whisked egg:

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Then in the cornmeal (add just a little salt to the flour):

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Repeat the same action again, and reserve the fish ready to pan fry.
Heat the oil and fry the fish in batches.

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Serve hot with fries,salad,or simply with tartare sauce, or truffle mustard. Disfrutalo!!

Scrambled Eggs/Huevos Revueltos

I know what many of you are going to say… Scrambled eggs.. But I know how to do that!! But, when I began this blog four years ago, I wanted to show how easy and economical it was to cook your own meals! I also wanted to make things simpler for those who can’t even boil water! So, without further ado, here is a basic recipe for those who want to know how!

INGREDIENTS

2 Large Eggs or 3 Small-Medium Eggs
Salt and Black Pepper
Cheese (around 30 grams or so. OPTIONAL)
Around 20 grams or two spoons of butter

METHOD

First, whisk the eggs,with a little salt and pepper and then set aside. Or you could wait until the butter has melted and whisk the eggs in the pan, like I did in the picture! Otherwise, heat a pan with the butter and,when melted, add the eggs.

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Keep on a moderate heat, and using a wooden spoon, gently stir.

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As it cooks it,will set a little more and look like this:

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You are looking for a firm yet soft consistency. Add cheese if desired.

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Excuse the slightly blurred picture! Lol!

Stir the cheese in and allow to heat for 30-40 seconds more,to melt the cheese. In total, stir for 5 minutes until you have a slightly firm,yet soft and silky texture and it is hot throughout the mass of eggs. Leave it longer,and you will have nasty,rubber textured eggs! You’ve been warned!! Serve with toast,beans,hash browns,sausages or even by itself.

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200!!!!

Thank you so much to all my followers!! Its been a good start to the year, and may there be many more witty,inspired and heartfelt posts from all of you who decided to jump on the ‘Dinieworld’ bandwagon!! Thank you all for liking my recipes,the comments and giving me inspiration to look into new things or learn. You guys are a lot to keep up with,but I’ll try!

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Model shoot picture

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Spicy Garlic Popcorn/Palomitas Picantes Con Ajo

What happens when you crave popcorn, but can’t have your favorite toffee flavour?(Due to Lent, I’ve given up sweets of most kinds except yoghurts.) I hear most of you say,’Just have the salted one’.. But in ‘Dinieworld'(My creative alter ego world!), nothing is ever going to be that simple and boring on my taste buds!

So if you like, a little spice(From smoked ghost chilli pepper), and garlic,make this recipe!

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INGREDIENTS

SERVES ONE

1/4 Cup of Popping Corn
1-2 Tablespoons of Oil

SPICE MIX:

1 Teaspoon of Coriander Seeds
1/2 Teaspoon of Garlic Powder
1 Whole Ghost Chilli Pepper
Upto 1 Teaspoon of Vegetable Buillion-You will probably need less.

METHOD
Firstly, grind the coriander seeds and chilli. Set aside. Put the pot to heat and add the kernels ,covering the pan. You will hear them start to pop. When you do, move the pan gently to disperse the kernels in the heated oil. It is done when you hear no more popping. Sprinkle seasonings to taste,stir and serve. Disfrutalo!!

Chocho, Avocado, And Parsley Salad/Ensalada De Chayote,Aguacate, Y Perejil

This is a cool, refreshing and easy salad to make with spicy foods or as a light dinner.

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INGREDIENTS

1 Medium Sized Avocado, scooped from its skin and roughly sliced.
1 Cupful Of Flat Leaf Parsley,roughly chopped.

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To the top, Flat leaf parsley, the bottom coriander leaves.

2 Chochos-These are a vegetable used in Caribbean,South and Central American, and Asian Countries. It is a relative of the cucumber, and has a mild flavour, that can be eaten raw or cooked.
Take a look on Beryls Verve Chayote Page.

Half Of A Cucumber, with middle scooped out and sliced on a mandolin.. Or with a sharp cleaver! Take care when using both!

DRESSING:
1 Crushed Garlic Clove
Juice Of One Orange
Splash Of White Wine Vinegar
1 Teaspoon of Liquid Smoke
1 Teaspoon Of Sesame Oil
1 Teaspoon Of Olive Oil

OPTIONAL: Chopped Onion and Goats Cheese.

METHOD

Firstly, peel,core and was the Chochos. Then either blitz in a food processor, or slice with a mandolin or knife. Squeeze excess water from the Chochos using a tea strainer and lightly pressing the veg,with a spoon. The water should drain easily.

Wash the orange, juice it, and set aside with the oils and vinegar,whisked together with a fork.

Scoop the seeds from the cucumber, with a teaspoon. Slice on a mandolin or with a knife. Scoop the flesh from an avocado,and if desired, chop onion and goats cheese.

Add the dressing to the avocados to stop oxidation. Add seasoning,and combine the other ingredients. Assemble the salad on a plate,adding onion and goats cheese if desired. Disfrutalo!

First Post Of January../Mi Primero Entrada De Enero

Hello!! I’m a bit slow this month, but you can’t blame me a little as quite a few things have happened in the past few weeks… One of them was, that I turned 30!!!! Time to ‘tun up!'(Jamaican term for have a good time!) There’s still plenty of time to tun up, and I’ll be doing so throughout the year!

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So, now, I’m officially ancient!! Alright, perhaps not ancient.. Hahahaaaaaaa! But, now I can’t claim that I’m too young to not know any better, when I make a mistake!! Heee  heee! Well… I’ll still try! Heheee!

I had to think up yet another recipe, amongst dramas with health(Luckily not mine! But still scary! Caring for a sick parent has its moments.), and day to day life. But being me, I still cope!

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So, now I have a few new recipes, and new bling jewellery…

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As well as a birthday hairstyle!

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Whoop whoop!

Roasted Cauliflower/Coliflor Asado

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Hi all, this is another vegan/vegetarian dish for you all to enjoy! This uses an underrated vegetable… The cauliflower!  Yes, there may be many recipes to roast cauliflower, but this one is simple and doesn’t mask the  natural sweetness and flavour of a cauliflower. Even those who hate cauliflower, will be happy to eat it! This was so lovely, that I forgot to take more pictures!

INGREDIENTS

1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.
2 Teaspoons of White Wine Vinegar
A Sprinkle of Salt-Do not add too much as you want to taste the flavour of the vegetable.
Drizzle of Oil
Drizzle of Roasted Sesame Oil

 

METHOD

Firstly, cut and wash the cauliflower in salted water, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the salt, cooking oil and white wine vinegar. Place in the oven. This should cook for around 30-40 minutes on 200 degrees. Halfway through the cooking time, add a drizzle of sesame oil and return to the oven immediately. Serve with meat, tofu,fish or as part of a warm salad. Disfrutalo!

 

 

Spicy Black Eyed Peas With Mushrooms And Pumpkin Greens/Guisantes De Ojos Negros Con Hongos Y Verduras De Calabaza

Here is another quick, tasty bean and pumpkin greens dish, this time with cloud mushrooms and in a rich tomato sauce. I served it as an alternative to meat sauce and pasta. If you wish, use different beans, and cheeses, or if vegan, use nutritional yeast powder/vegan cheese supplement.

SERVES 3-4

INGREDIENTS

250 grams of Black Eyed Peas, soaked overnight for 8 hours. Or use 1 can of black eyed peas.
1 Small Onion diced,
2 Cloves of Garlic crushed,
3-4 Cloud Mushrooms (These can be bought from a Chinese store. Presoak in hot water until softened.)
Half a Pack of Dried Pumpkin Greens (Ugu in an African store), or fresh greens/spinach.
1 Tin Of Tomatoes
Salt to taste.

SPICE MIX:

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1 Bay Leaf, 1 & 1/2 Teaspoons of Pimento Seeds,Dried Thyme,Cumin,Annatto Powder, and 1 Small Piece of Moruga Scorpion Chilli-This is an extremely hot chilli, from Trinidad, with an aroma and taste similar to dark chocolate,with warm nutmeg notes. Use milder chilli, if you’re not brave enough! Hahahahaha!!
Oil to sauté

METHOD

Firstly,rinse the peas,and put them to cook in the pressure cooker with water cover covering over them by 2 inches. Leave on a high heat to pressurize for 20 minutes. Then turn down the heat for around 10 minutes or less.

Grind spices.
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Then in a pot, boil the dried mushrooms and pumpkin greens, for 10 minutes, until they plump up. Drain and rinse free from grit. Chop onion and garlic:

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Then chop the mushrooms:

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Chopped Cloud Mushrooms

Then chop the pumpkin greens,after moving the stalks:

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Ugu(Pumpkin Greens)

In a pan fry the onions and garlic, after around 5 minutes,add the mushrooms and greens,

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then add the tomatoes and spices:

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Leave to bubble gently until onions have softened and mushrooms have cooked for at least another 10 minutes. If the peas have cooked, quickly cool the pressure cooker(If using a manual one), by pouring cold water over the weight of the pot, until it stops hissing. Check the softness of the peas. You don’t want them too soft,but cooked and firm.

It would be advised to fry the onion at least, whilst the peas are cooking in the pressure cooker or earlier to save time.

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The sauce and beans should be cooked for around 10 minutes,meanwhile boil some pasta. Check seasoning, and serve, if desired, with cheese,nutritional yeast, or vegan cheese. Disfrutalo!!

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Finished dish

**This also makes a great breakfast dish alongside vegetarian sausages,eggs, or on top of toast.