Tag Archives: Blumenthal

Fish Vindaye


FISH VINDAYE

I was lucky enough to go on a family holiday over the Christmas break (Thanks Mum and Dad) to the very remote island of Mauritius. Naturally I looked up places to eat and drink but also what is the most iconic dish that Mauritius has to offer. With lots of Indian mixed in with French and Creole the flavours were to die for. Upon my search I came across one dish in particular which was Fish Vindaye, close to a Vindaloo but as Mauritian have an abundance of seafood it has been adapted to suit their local cuisine. Super tasty and packed full of flavour I highly recommend trying this dish!

INGREDIENTS

– 1kg Fish fillets (Any of your favourite fish)

– 9 Cloves of Garlic

– 2.5 Tbsp Mustard seeds

– 2 Red Chilies

– 1 Tbsp Turmeric Powder

– 3 Medium Onions

– 10 Medium Green Chilies, Sliced lengthwise (I used green runner beans as we had some people who didn’t like the heat :-O)

– Salt and Pepper to Taste

– Oil for the pan

METHOD
1. Salt and pepper the fish then in a large saucepan or Dutch oven, add the oil and in batches fry the fish until golden brown. Drain the fish from excess oil on paper towel then cut into bite size pieces. Do the same with the onions, the chilli or beans and cook until just translucent, set aside.

2. Combine the mustard seeds, garlic, chilli (If using, I replaced this with onion) and a splash of water in a food processor and blitz to a fine paste.

3. In the same saucepan or Dutch oven pour in about two tbsp of oil and once hot, add the turmeric ground and paste you made earlier and stir to combine.

4. Turn the heat down low then add the fish, beans or chilies and onion into the pan with the spice and mix to combine. Season to taste and enjoy!

Crystallised Omega Walnuts


CRYSTALLISED OMEGA WALNUTS

The second recipe I made for the guys at Omega Walnuts, Crystallised Walnuts. A friend put me onto this recipe and what’s nicer than having a sugary coating on any kind of nut. It does take a while for the sugar mixture to get to the correct temperature, but when it does and you add the Walnuts it was crazy to see it transform from this clear sticky syrup into the opaque sugary goodness. You can enjoy these by them selves or as a garnish for ice cream Sunday’s, puddings or even mixed (in my next recipe) with dry ice, ice cream!

INGREDIENTS

– 200g Omega Walnuts

– 200g White Caster Sugar

– 150g Water

METHOD

1. Pre-heat the oven to 170C, place the walnuts on a baking paper lined tray and toast them in the oven for 12 minutes

2. While thats happening, put the water and sugar into a small saucepan. On a medium-high heat bring to the boil. When the temperature of the liquid hits 135C or the syrup begins to colour at the edge of the pan, add the Walnuts and whisk until the syrup has completely crystallised and coated the nuts.

3. Pour the coated walnuts onto a tray lined with baking paper and allow to cool. The walnuts can be kept in an airtight container for up to 6 months.