Friday, April 4, 2008

Food For Thought Thursdays

Yes, I know it's Friday and not a moment too soon. So, what are we having for dinner tonight? Growing up, we usually had fish on Fridays but not quite like this. Since fish is typically light and quick, how about a more labor intensive dessert? You may want to save it for Sunday evening after you've had time to relax and unwind.

First up: Citrus-Soy Fish with Soba Noodles

4 fish fillets
salt & fresh ground pepper
6 oz. dried soba noodles

Citrus Soy Sauce:
1/2 cup vegetable broth
2 tbl lemon juice
2 tbl honey
2 tsp soy sauce
1 tsp rice wine or dry sherry
1 tsp lemon zest

Boil soba noodles according to directions on package, remember to generously salt your boiling water. Drain, set aside. While soba noodles are cooking, combine sauce ingredients in small saucepan and simmer until slightly thickened, about 5 minutes. Taste and adjust seasoning. The sauce should be bright, sweet and slightly tart. Season fish fillets generously with salt and pepper. Heat a large, non-stick pan with 2 tbl cooking oil over med-high heat until hot but not smoking. Add fillets and fry 3 minutes. Flip fish and fry another 2 minutes, take a quick peek by poking the thickest part of the fish and add another minute if needed. Serve fish over bed of soba noodles. Pour Citrus-Soy over fish. Serves 4.

Last but not least: Mango Souffle with Passionfruit Topping

Ingredients (for 4)

30g butter, softened

170g sugar

250ml milk

1 tsp vanilla extract

3 egg yolk

25g potato flour

105ml Grand Marnier

100g very ripe mango flesh, diced

7 egg whites

Passionfruit pulp, to serve


1. Brush the inside of 4 souffle (10cm in diameter) dishes with butter. In each cup, put in 30g sugar, swirl around and remove the excess sugar. Put a baking sheet in the oven and heat to 180C
2. Heat milk in a small pan, add 20g sugar and bring to the boil. Remove from heat.
3. Put egg and 10g sugar in the bowl and whisk to a ribbon consistency. Add potato flour. Whisk till smooth. Pour the boiling milk to the mixture, add vanilla extract, whisk as you go and return to the pan. Bubble over low heat for 2 mins then add 75ml of Grand Marnier. Pour into another bowl and set aside. This is the pastry cream.
4. To prepare the mango, melt 30g sugar in a non-stick pan until caramelized. Add the mango and the rest of Grand Marnier. Cook for 1-2 mins. Set aside. (The soufflé can be prepared before hand up to this step).
5. To prepare the egg whites, beat until soft speak. Then, gradually add in the sugar (80g) and continue to beat until firm but not stiff. Mix 1/3 of the egg white into the pastry cream the gently fold the rest into the pastry cream. Be gentle so you won’t loose any air bubbles.
6. Fill the egg mixture half way in the prepared bowls. Spoon the mango mixture into the soufflé mixture, then, top up with the egg mixture. Run a knife around the edge of the dish to draw the soufflé top away from the edge. Immediately put into the oven and bake for around 8-10 mins.
7. Serve immediately with some passionfruit pupl or simple dust them with icing sugar

Enjoy your weekend!
**Recipes and pictures courtesy of their respective sites**

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