RemyAndSam.com

I went to the local market today and noticed some yummy flounder at the fishmonger. I’ve only ever bought flounder once before, 4 years ago when we were living in Paris, France so this is a bit of a gamble. How I see it is this: if you don’t try, you won’t know. My recipe turned out all good and would have impressed any dinner guests (except we didn’t have any…).

You can use ANY type of fish for this recipe. Just cook the fish 15-30 minutes longer if you are cooking with a bigger fish and vice versa with smaller fish.

Flounder with Garlic Butter Sauce dizzled over the top

Flounder with Mushrooms and Garlic Butter Sauce

1 600 gram whole fish or fillets
12 open mushrooms, I like Brown Swiss
3 tablespoons olive oil
Salt and Pepper

Turn the fan forced oven on to 200 degrees celcius.

Place mushrooms on a baking tray. Coat the fish/fillets with salt and pepper then place on the mushrooms. Drizzle olive oil on the mushrooms and fish and put the tray in the oven for 30 minutes if you are using a flounder.

Butter Garlic Sauce

Garlic Butter Sauce

1 clove of fresh garlic (medium) pressed
50 grams of butter (unsalted)
Pinch of salt

You can put all the above ingredients in the microwave for about 30-45 seconds then stir. I like to heat all the ingredients in a pot until the garlic is slightly golden (around 2 minutes).

When the fish is ready to be served, drizzle the garlic butter sauce over the fish.

Watercress Salad

Watercress and Orange Salad

1 bunch of watercress
2 medium oranges peeled and sliced.
2 tablespoons of Olive oil (I like first cold pressed)
2 tablespoons of balsamic vinegar

Arrange the watercress in a salad bowl, mix in oranges and drizzle the olive oil and balsamic vinegar through. Served with the fish, mushroom and garlic sauce. 

Serves 2-3

If you can’t find watercress in your area, steamed green beans will be great with the fish also.

Bookmark It

It was my birthday today and Paul made us dinner: Sausage rolls. Just to let you know, Paul only cooks once a year (other than on the bbq) and that’s for my birthday. This is his fool proof recipe for sausage rolls.

Sausage Rolls

1/2 kg of mince chicken or beef
1 medium carrot OR/AND zucchini grated
1 diced onion
1 teaspoon of salt and dash of pepper
4 sheets of pre-made frozen puff pastry cut in half
1 egg yolk quickly beaten with a fork

Turn the fan forced oven on to 180 degrees C.

Half way through

Mix all ingredients together.

Spread 3-4 table spoons of the meat mixture onto the pastry sheet that you’ve cut in half.

Roll carefully and lightly put some pressure on the ends of the pastry to join them together.

Rolling the sausage

Put sausage rolls on a baking try lined with baking paper.

Brush egg yolk on the pastry and put in the oven for 10-15 minutes.

Any left overs can be frozen and re-heated in the oven for lunch or dinner when you don’t have the time to cook. Served with a salad, chips or as is!

Bookmark It

Having a French husband introduces you to a world of dairy delights! I remember when I first met Paul, I was shocked at the amount of yogurt he ate. Coming from a Vietnamese family, we just didn’t eat yogurt. So when Paul and I married, it was the meeting of two extremes of yogurt eater and non eater. Now between Paul, Jeremy and I, we eat about 1 to 1.5 litres of yogurt a day. Naturally, with this amount of yogurt and the rising costs of living, you can imagine how much it costs us on a weekly basis just to buy yogurt. 

Yummy Yogurt just out of the yogurt maker!

When I whinged to Rach about this cost, she suggested a yogurt maker. Whoo Hoo for great friends and their ideas! Following this suggestion, I bought a yogurt maker off eBay. All I can tell you is that it is the best purchase I have made this year and here is a fool proof recipe to make plain yogurt. Jeremy can’t get enough of it!

Yummy Yogurt

1 litre of Milk (UHT or fresh - must be harmogenised)

2 tbl spoons of Starter (any plain yogurt, I love Jalna)

1/2 cup of Milk Powder (makes the yogurt thicker)

1/4 cup of Cream (optional, makes the yogurt creamier)

Put the Starter and Milk Powder, Cream (optional) and 1/2 a litre of milk in a container and stir. Make sure you stir out all the lumps otherwise you’ll end up with lumpy yogurt. Put the rest of the milk in the container and stir to mix the ingredients in. Put it in the yougurt maker and start! The longer the yogurt is left in the yogurt maker, the more tart it will taste. We like it in the yogurt maker for 12-16 hours.

Once you’re happy with the yogurt, mix it gently (with any sweeteners) and put it in a container, store away in the fridge to cool.  Voila!

Bookmark It