Monday, 18 August 2014

Gefilte Fish Makeover Time!

I'm sure most people's memory of gefilte fish is a round white disc with a carrot nicely plopped on top. Don't forget the chrayonnaise!
Now, not to say there is anything wrong with this classic Shabbat appetizer. Au contraire! I love gefilte fish so much, but I have gotten bored of the same old presentation and cooking technique (boiling being the usual way).
I must say, I can get pretty creative at times!
And desperate to satisfy my creativity, I have thought up some interesting combinations.
Being said, here is a list all the different ways I have made gefilte fish.
P.S. not one of these include boiling :).
These are not all my inventions, some are recipes I have gotten from other people.
Gefilte fish shnitzel (can fool the biggest fish haters!)
Salsa gefilte fish (easy crowd pleaser)
Gefilte fish Crab Cakes
Baked gefilte fish sticks
Matbucha baked gefilte fish
Asian sesame gefilte fish (probably the wackiest idea)
Crispy Corn Flake Baked Gefilte fish
Panko topped Italian gefilte fish
Dill baked gefilte fish

9 different ways!!!

I'll start with posting just one recipe, but will slowly be adding more as the summer comes to an end. Can't believe I'm even saying that!
The problem with posting recipes is I don't measure to begin with, so I have to go by what I remember doing, as being a recipe developer is not my day job. Having said that, my memory is pretty good, so don't worry!
Also, I must note, I only use the sweet gefilte fish because that's the only kind I like!

Crispy Corn Flake Baked Gefilte Fish

1 defrosted loaf Gefilte Fish (the sweet kind! very important!)
1- 1 1/2 cups Corn Flakes
Italian herbs (dried basil and parsley)
salt and pepper

Preheat oven to 400. Spread defrosted gefilte fish in a glass or Pyrex dish (smaller than 9x13 but still rectangular). Make sure it's not too thin, it should be a good layer of fish. With your hands, crush Corn Flakes over the gefilte fish, in an even layer. I like the corn flakes to still have a good texture, so don't crush them too finely.  Sprinkle Italian herbs, salt and pepper over the crumbs. In hindsight, I forgot that I wanted to drizzle some olive oil on top, so you can try doing this as well to make it crispier, but mine turned out just fine without that addition, so it's up to you. Put the pan in the oven, and bake uncovered for 25-30 minutes, until lightly browned and fish is firm. Reheats well for Shabbat lunch! Also, now that I think of it, it might be yummy with marinara sauce but that's pushing it!

Note: I didn't grease the pan (because I forgot to) but probably might be a good idea to grease with an oil spray.

What do you think?
Ready for more?

Sunday, 17 August 2014

Tangy Tomato Basil Chicken

Oh, hello there!
It's been a while, but I'm not sorry.
My last post was in October 2013! I have some explaining to do.
I've been very busy, you know, with the usual school, work... oh and the whole getting married bit :).
Planning a wedding and then having a husband take a lot of time and energy, but I'm not complaining!
Now that I'm basically settled and have a few minutes, I want to let you know that I've been doing a lot of cooking! I would like to share a few recipes over the next few weeks that I hope you will enjoy.
This new recipe is something I invented for this week's Shabbos dinner. I have to apologize, I didn't think to take a picture; but you will have to trust me on this! It was so good, easy and flavorful! My husband said it was delicious and couldn't stop eating it!
Bon Appetit! Or as the Italians say, Buon Appetito (or something like that).

Tangy Tomato Basil Chicken

1 package Chicken (I used about 12 drumsticks but you could use whole chicken cut into 8ths)
1 onion, thinly sliced in half-moons
1 Tomato, chopped
3 cubes frozen basil
3 cloves garlic, peeled
1 big splash Balsamic vinegar (maybe 2 tbsp)
1 smaller splash Extra virgin olive oil (maybe 1 tbsp)
 salt and pepper

Preheat oven to 350. Prepare a 9x13 glass dish, preferably with parchment paper (helps with cleanup big time!). Lay chicken inside dish, and sprinkle with onions. I keep the skin on, as it keeps it moist, you can take it off after. Put the rest of the ingredients in a bowl with high sides. Using an immersion blender, blend the mixture until smooth. You can also do this in a food processor or a regular blender. Pour this mixture on top of the chicken and onions. Cover the pan with tin foil, and pop in the oven for an hour. At the end of the hour, crank up the oven to 400, remove the foil and cook uncovered for about half an hour or until it browns nicely and cooks to your liking.
Serve over couscous or rice.


Now, here's a vote- who would be interested in 3 new, different ways to reinvent gefilte fish?