Will this increase or decrease the likelihood of terrorist actions in America, Europe and the rest of the world?

If you were a member of a family murdered in this conflict, would you be seeking revenge?

Should Tzipi Livni and Ehud Olmert, be tried for war crimes if or when this conflict comes to an end?

What will the price of oil be in 4 weeks time?

sorry, but i'm not good on puds and sweetmeats...... but i've got some good and simple fish recipes that genuinely work

MOORISH MONKFISH

During a recent holiday in the Algarve, I came across Algoas, a proper Portuguese restaurant near Santa Barbara, between Faro and Loul There I sampled (guzzled would be more accurate!) a cataplan of mixed fish, rather than the traditional pork and clams.

Here is my variation; I am sure you will be as amazed as I at how quick and easy it is.
The tomato sauce could even be made several hours in advance.
I use a large lidded frying pan for the whole of the cooking, but a wide saucepan would also be OK.

RECIPE - for 4
600 gm Monkfish - off the bone and cut into 3-4cm cubes
12 Large uncooked prawns - peeled and de-veined
12 Smallish scallops
2-3 tbspn Flour
3 tbsp Olive oil

1 large Red onion - quartered and cut into 0.5cm slices
2 medium Green peppers - quartered and cut into 0.5cm slices
3 fat cloves Garlic - finely chopped
500 gm Tinned, chopped Italian tomatoes
Large pinch Saffron
Large pinch Ground cumin
tsp Hot chilli - Waitrose Oriental section (Conimex)
Handful Chopped flat parsley
2 tbsp Olive oil


Monkfish
Dredge in the flour and fry off quickly in the olive oil to seal and colour a little
Remove and set aside when still undercooked - it will be finished off later in the tomato sauce


Tomato Sauce
Heat the olive oil
Add the onions and soften for about 5 minutes and then add the peppers and garlic
Cook for a further minutes before adding the tomatoes, saffron, cumin and chilli
Reduce until the sauce is pretty thick - the juices from the fish will later thin it down a bit
Stir in the chopped parsley and adjust seasoning to suit


Final Stage
Reheat the tomato sauce and add the monkfish
Cover and simmer gently for about 10 minutes before throwing in the prawns and scallops
Simmer for a further 5 minutes - check the seasoning and thats it


Serve with a speciality bread like naan or plain basmati rice (if you want more cooking) plus a salad and a reasonable Beaujolais - chilled if you like.

Another recipe from Bertie Brill

LA RECETTE ANCIENNE

Comme d'habitude la chair canon doit est a alignpar deux corporel
Fanatique et Sectaire

Quand ils fera jamais apprend.


Men led by donkeys comes to mind.

Nice one Fred - should I bake it at gas mark 4 for 20 minutes?

good food mends most rifts

Fantastic thread-just love those recipes-It must be driving Fred meshuge!

i have about 30 fish recipes that i put together, so let me know if you want any more posted ..... sure makes a change from the usual ranting loonies on this thread, not that i'ld ever point a finger!

Yuff - I'm not convinced he needs a driver.

You've been using Google translate, Fred :-)

i fear that fred is just one of the many meshuggenehs (meshuggeneshim?) that abound .... there are plenty of them in uk who loudly vent their rabid prejudices and who, most unfortunately, drag a goodly number of the great unwashed with them

meshuggenot

I ran it through google translator.

for yiddish???

More fish recipes please, cynic.

:-)

By the way, after thinking it out very carefully and because we live inland in the middle of the country miles from fresh fishmongers and the like, we decided to try an eBay fish supplier. After all, they do get customer Feedback for each and every sale, don't they?

We hit upon this guy, Adam Hendriksen, and I cannot speak too highly about him and his business:

http://stores.ebay.co.uk/SEAFOOD-TO-YOUR-DOOR

Obviously, the idea is to combine your orders to cut down the % spent on delivery charge. Some stuff we've had from him, such as crabs, have still been alive in the box upon arrival. These do need killing quickly or they are likely to run round the house and shred your curtains.

fortunately we have an excellent fish shop locally, so i can go there on a daily basis if i want

the following one is really good, though perhaps more wintry than now, assuming the weather really is changing

HEARTY FISH STEW

In truth, this is a Cioppino which is a US/Italian concoction found primarily in San Francisco.
It is something of a cross between a soup and a stew and is very easy and quick to make.

Ingredients in the order required Serves 4
1 Medium onion fairly finely chopped
3 Cloves of garlic big juicy ones! Chopped very finely
2 Medium carrots finely grated
25 gm Butter
2 tbsp Olive oil

1 kg Fresh tomatoes (preferably plum) skinned and coarsely chopped
1 glass White wine
1 Small red chilli (optional) finely chopped
1 tsp Dried thyme
1 tbsp Tomato pur

500 gm Haddock fillet skinned and cut into bite-sized chunks
500 gm Monkfish off the bone and cut into bite-sized chunks
500 gm Mussels fresh ones!
16 Tiger Prawns - shell-off but uncooked

1 Large bunch flat-leaf parsley leaves chopped coarsely; stalks chopped very fine

Preparation
Put the mussels in a large bowl of cold water.
Leave for half an hour or so to allow the mussels to disgorge any sand or grit.
Pull off the beards - this really takes surprisingly little time.
Discard any mussels with broken shells or which remain open when tapped sharply.

Cooking
You will need a saucepan of at least 3 litres capacity it has to hold everything
Melt the butter, add the olive oil and soften the onion for 5-10 minutes
Add the garlic and carrot
Cook for a further 10 minutes, until the onions are cooked but not browned
Turn the heat up as high as possible.

Add the tomatoes and white wine
When that has turned liquidy, add the chilli, thyme, tomato pur and finely chopped parsley stalks
Reduce heat and simmer for about 20 minutes

Add all the fish, including the mussels and cook for a further 5 minutes or so
Throw in all the parsley mix together gently, season to taste and dish up.
Very important - discard any mussels that havent opened

Serve with French bread and a fairly bitter salad e.g. a mix of rocket and lambs lettuce.
A light red like a Fleurie works well with this.
If there is any left over, it will also reheat very well

Another recipe from Bertie Brill

Two men walked into a restaurant, the first one asks for tea. The second also asks for tea. "And make sure the glass is clean," he tells the waiter.

When the waiter returns with the two glasses of tea he asks, "Which one of asked for the clean glass?"

Moshe is sitting on a park bench having a little nosh of matzohs. Along came a blind man and sat next to him.

Feeling sorry for the blind man, Moshe handed him a piece of matzoh.

The blind man rubbed his fingers over it then said with disdain "Who wrote this rubbish?"

very good!

1. Bosintang (soup)

Dog Soup is called, Gaejang, Gajangkuk, or Gujang, Gujangaeng,
Guyoukgeng. It has been called Bosintang from the later part of 1940,but during
the period of the 1988 Olympic games, it was banned to use the name of
Bosintang, so its name was replaced by Youngyangtang, Sacheoltang,
Mungmungtang. But nowadays, the name of Bosintang is widely used instead
of Youngyangtang. Bosintang is made by boiling dog meat with thin soy paste,
tearing it into pieces, putting ingredients such as green onion, leek, stalk of taro,
brake into broth, and boiling it again to make Bosintang. In Kyungsang
province, to get rid of the smell, perilla purple are put in the soup. Perilla are
also used for ridding the smell. Taste of perilla is similar to that of dog, and
it becomes a good match to dog meat. Side dishes of dog meat are Kimchi,
fresh peppers, and cucumbers. Adding a glass of Soju(liquor) enhances the
taste.

The standard amount of ingredients for one portion.


(1) Ingredients

100g of boiled dog meat, 500g of gravy, 20g of green onion, 10g of a leek,
10g of perilla leaves, 100g of taro stalk soaked in water.

(2) Sauce

8g of salt, 2g of mashed garlic, 3g of perilla, 2g of red pepper, 2g of mashed
ginger, a little amount of pepper.

(3) Cooking instruction

After boiling the meat with gravy and stalk of taro for some time, boil again
after putting vegetables an d other ingredients into it. Before eating, sprinkle
pepper on it and put into an earthen bowl. The stalk of taro is to be kept in cold
water one or two days to get rid of its smell and taste.

Edited by MoneyAM

edited by MoneyAM