Italian Herbs Grilled Fish #FishFriday

This our host for Fish Friday Foodie is Wendy, choose the theme Girlled Fish / Seafood. 

This fish is light on spices yet has a fantastic aroma of herbs. This makes a healthy and delicious grilled fish, the use of oil is very minimal. This herb-roasted fish is easy, impressive and elegant for a party or quick weekend dinner. Marinate the fish it in advance and grill it just before your guest arrive.

Ingredients

300 Grams Fish Fillet - I used Seer Fish
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Teaspoon Black Pepper Powder
1 Tablespoon Mustard Paste
1/4 Cup Lemon Juice
1/2 Teaspoon Salt
2 Tablespoon Oil

Method

Wash the fish and pat dry.

Mix all the given ingredients in a bowl well, rub it on the fish fillet and keep it aside to marinate in the refrigerator for at least 30 minutes to hour.

Heat a grill pan and grill the fish on each side for 4 to 5 minutes or till done. Enjoy this with  a bowl of salad or steamed rice and dal.

Labels : Fish, Seer Fish, Fish Friday, Italy, Herbs, Grilled, Continental Cuisine, Healthy

An InLinkz Link-up

Chicken Schnitzel With Garlic Mayo # FoodieExtravaganza

Schnitzel is a meat dish that is a very thin boneless cutlet of veal, pork, beef or chicken that is either breaded and deep fried or pan fried with or without a breading

Ingredients

4 Boneless Chicken Breast fillet - flatten
1 Teaspoon Salt
1 Teaspoon Pepper 
1 Teaspoon Mustard
2 Tablespoons Vinegar
4 Tablespoons All Purpose Flour
1 Tablespoon Egg - mixed with 1 Tablespoons milk
½ Cup Cornflakes crumbs 
½ Cup Bread crumbs
For the Garlic Mayo Sauce
2 Cloves Roasted Garlic - made to a paste
A Dash of Pepper powder
1/2 Cup Mayonnaise With Egg - Homemade

For Serving

French Fries 

Salad leaves as required for serving

Method

Flatten the Chicken Breast lightly. 

Mix bread crumbs, cornflakes crumbs.

Marinate chicken fillet with salt, pepper, mustard and vinegar, egg and milk, mix well. Leave this aside for at least for 30 minutes Then roll it in dry flour, then in combined crumbs to coat, shallow fry in a pan until golden

For the Garlic Mayo Sauce

Combine all the ingredients well till smooth and keep it in the refrigerator till ready to serve.

To Serve
Lay the chicken schnitzel on a bed of salad leaves and pour the sauce into a bowl or glass , place the french fries at the side and enjoy.

Labels  : Mayonnaise, Germany, Foodie Extravaganza Party, Chicken, Continental Cuisine, Jams & Sauces, Chutneys & Dips

This goes to our event Host of the month is Sue Lau  theme "September is the month for the Munich Oktoberfest. Let's celebrate by sharing our favorite Biergarten and German Cuisine inspired recipes! "

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. 

Also check the recipes Foodies of this month have created -  for  - 

Foodie Extravaganza -  Oktoberfest
Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Bierocks by A Day in the Life on the Farm
Braised Red Cabbage with Apples by Caroline’s Cooking
Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
German meatballs with spaetzle by Cookaholic Wife
Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table

Irish Shrimp Toast #FishFridayFoodie

This is a perfect little Irish appetizer or party fare. I have used fresh shrimps for this recipe and it turned out juicy, delicious and yummy. Was apprehensive to use liqueur in the spread, but when I tasted it after adding the liqueur it tasted even more awesome, the liqueur adds a touch of sweetness to it. To serve it as a party appetizer toast the slices of bread in advance, prepare the Shrimp Cheese Spread and refrigerate it. Spread it on the bread just before serving. I made 12 toast with the quantity of spread, can double or triple it for a party.

Makes 12 toasts

Ingredients 
4 Tablespoons Heaped Cream Cheese- at room temperature
100 Grams Boiled Shrimps - finely chopped

12 Whole Medium Boiled Shrimps  

1/4 Cup Mayonnaise - homemade
1 Tablespoon Liqueur
1 Tablespoon Fresh Lemon juice
1 Tablespoon  Parsley - finely chopped
6 Bread Slices 

1 Fresh Red Chilly or to taste - minced

Method

Preheat the broiler at 250 Degrees C.

To Make the Shrimp Cheese Spread

In a medium bowl, combine the cream cheese, chopped shrimp, mayonnaise, liqueur, lemon juice, parsley and red chilly to taste. Stir until smooth.

Cut the sides of the bread 

arrange the slices them on a baking sheet and toast under the broiler,  for 2 minutes on each side, or until lightly toasted.

Spread one side of each slice with the shrimp spread,  

add the whole shrimp in the center, a small piece of red chilly and parsley leaf. 

Place the tray in the broiler for 2 minute or until the mixture bubbles and browns.  

Serve immediately.

Sending this to Fish Friday Foodies our Host for the month is Heather Schmitt-Gonzalez, who choose the theme Irish Fish / Seafood recipes since today St. Patrick's day is celebrated.  Thank you Heather for hosting this month's event.

Lables : Baked, Continental Cuisine, Fish Friday, Ireland, Seafood/Fish, Shrimp, Snacks, Chutneys & Dips

An InLinkz Link-up

Jasmine Tea Savarin #BundtBakers

A savarin cake is an yeasted cake. Our host Felice Geoghegan , choose the theme "Bundts with yeast as the leavening agent". When I seen this theme was very happy since I, always wanted to make a savarin cake. I gave this a twist by making it with Jasmine tea. Thought that this cake will have a strong jasmine flavor, but, that was not so.

Joined the group of bundt bakers this month, thanks you friends for welcoming me into this group.  This is my first post and enjoyed trying out  this yeasted cake or else would not have ventured baking this cake.  It's a must try cake and is excellent to serve as a dessert. 

Ingredients

100 Ml Milk
1 Teaspoon Jasmine Tea
7 Grams Instant Yeast

1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Essence
1/4 Teaspoon Baking powder
150 Grams All Purpose Flour
2 Eggs
50 Grams Butter - room temperature
1/2  Teaspoon Salt
For the Syrup
200ml  Water

1 Teaspoon Jasmine Tea
1/2 Cup  Granulated Sugar

Method

Boil the milk, add the jasmine tea  and let it rest covered till it comes to room temperature. 

In a large bowl ( I used the food processor) add the milk, yeast, sugar , eggs and essence, whisk for a minute or two. Then add the flour, a tablespoon at a time and whisk till all the flour is incorporated and forms a smooth batter.  Then  add the  butter and continue whisking  until it is all incorporated and you have a wet, glossy dough. Carry on beating for about two minutes. 

Cover the bowl with cling film. Leave to rise  till it doubles. Left it in food processor bowl since I, did not want to waste any batter by pouring it into a another bowl.

Oil an  8 inch savarin mould well and dust it flour , keep aside.

When the cake dough doubles , stir the dough to knock out the air bubbles and spoon it into the mould.

In the meantime preheat the oven to 200C.

Leave the savarin in a draught-free spot to prove. 

When it has doubled in size, bake for 25 minutes until puffed, crisp,  golden on the surface and as you can see it has left the sides of the mould.

In the meantime while the savarin is baking let's prepare the  syrup.
Boil the jasmine tea and sugar,  till it comes to a a rolling boil, then mix it well when the sugar dissolves take off flame.  Then pass through a sieve and keep aside. 

When the  savarin  cools, then turn the  out onto a shallow serving dish.

Pour over the syrup. 

Decorate with the assorted fresh fruit.  Serve with crème fraîche, ice cream and  assorted fresh fruits.

See how light and spongy it is.. looks tempting na..

In the evening when my hubby went for his evening walk told him to get his favorite icecream.  He bought a pack of butterscotch icecream. 

  

I served this as a dessert with butterscotch ice cream and assorted fresh fruit.  This was a divine combination.

Labels : Cakes, Yeasted Cake, Savarin, Bundt Bakers, Continental Cuisine  

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Co-Host: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) Co-Host: Wendy; Host blog: A Day in the Life on the Farm (http://adayinthelifeonthefarm.blogspot.com/) You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month: 
Bica Bundt Cake by Patty's Cake
Coconut Spice Mini Yeasted Bundts by Passion Kneaded
Cornish Saffron Cake by Food Lust People Love
Czech Poppyseed Crown Coffee Cake by The Queen of Scones
Guinness Bread Bundt Cake by I Love Bundt Cakes
Healthy Vegan Bundt Cake by Bizcocheando
Hot Cross Bundts by All That's Left Are The Crumbs
Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
Jasmine Tea Savarin by Sneha's Recipe
King's Bundt Cake by Sew You Think You Can Cook
Lemon and Blackberry Savarin by A Day in the Life on the Farm

Phyllo Pastry Sheets - Homemade

Phyllo is the dough used in a variety of Greek and Middle Eastern sweet and savory dishes, appetizers and snacks to main dishes and desserts.  One of the most famous sweet treats made with this dough is Baklava.

Phyllo prounouncation is "Fillo", which is not available in India, hence,  have freshly made phyllo dough. Let's make these pastry sheets .

Ingredients

2.1/2 Cups All Purpose Flour
1 Teaspoon White Vinegar

1/2 Teaspoon Salt

2 Tablespoons  Olive oil
Water as required to make a soft dough
Flour for dusting

Method 

Place the flour, white vinegar, olive oil, and mix well  till it's distributed in the flour. Slowly pour in the water into the flour and knead to a soft dough.  Place this dough in an well oiled container and let it rest in the refrigerator for an hour at least. 

The should be soft and stretchy like the above pic. 

After an hour take the dough out from the refrigerator and turn the dough out onto your work surface  and divide it into 5  to 10 equal balls, according to the size of your baking pan.

Working with one piece at a time, roll  the dough, 

flouring the work surface well, roll it to a round and  paper-thin  disc. Cover it with a damp tea towel and continue rolling the remaining dough.  

Even if the sheets tear as you are rolling do not worry, as these are covered with many layers.

I make this pastry sheets fresh whenever required since its so easy and quick to make.
Check this  recipe with this sheets. 
Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani

Labels : Homemade, Phyllo pastry, Middle Eastern, Continental Cuisine

Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani

This month’s challenge with the MENA cooking club, the recipes chosen are from Iraq. One is Lis'an El Qa'thi and the other is Pardah Pellau. While surfacing the net , found it difficult to find the correct recipe for the given challenge by Mena, cause the each one had the same method by different names like Iraqi Parda Plau , Perde pilaf or some pronounce it as Parda Palaw. 

This Iraqi dish, which literally means - Phyllo Pastry Wrapped Biryani, wherein the biryani rice, is entirely enveloped in crispy flaky phyllo pastry. Though it sounds complicated and lenghty this is recipe is very easy to make, simple and requires hardly any time assemble it together . For this dish can use leftover biryani.

Ingredients
10 Sheets  Phyllo pastry - Homemade
1.1/2 Cup  Air fryer Chicken Biryani 
40 - 50 Grams Butter - melted

Method

I have made a healthy  biryani in the Air fryer hence the name, recipe of Phyllo Pastry and Air fryer Chicken Biryani will be posted soon. 

Preheat oven to 200 degrees C.

Shred the chicken from the briyani and keep aside.  The biryani should be cold ( from the refrigerator). Hence leftover biryani can be used. 

Brush well the bottom and sides of an oven-safe dish with butter.

Begin to layer the phyllo pastry over the bottom and the sides, leaving an over-hanging portion 

Remembering to brush with melted butter between each layer.  

I used five sheets at the bottom.  Then fill the phyllo lined dish to the brim with cooled biryani.   

Cover the top with two sheets of phyllo and brush each sheet with melted butter before laying the other one, brush the top with butter and  then fold over the over-hanging pastry, and brushing the top with melted butter. 

Bake for about 40 to 45 minutes until piping hot and of a golden crispy texture.

Carefully invert on the serving dish.

Cut into portions and  serve. 

This was an amazing dish, crispy and flaky out side with delicious rice and chicken filling. This is quite heavy and filling , enjoy. 

Labels: Baked, Chicken, Continental Cuisine, Rice, Iraqi, Mena Cooking Club, Middle Eastern, Phyllo pastry
Check the recipe of Phyllo Pastry Sheets - Homemade and Air Fryer Chicken Biryani