3-in-1

This is a late post about what I did on Easter Sunday. I prepared three dishes. Three? Yes, you heard me right, three dishes! Fish Fillet Sauteed with Cashews and Mushrooms, Warm Spinach and Orange Salad in Asian Vinaigrette and Jam Tarts... three experimental dishes in a day. So that explains the title of today's post. :)

Started the day by making jam tarts. I already made a few the previous night and I liked the result so I made another batch for some friends. Hmmm... I was afraid to ask them how it tasted (because I actually made them my guinea pigs. Sorrryyyyy!) The rest we enjoyed as desert for lunch. I got the recipe from Olive Magazine which I already featured in one of my January 2013 posts entitled, Leek, Mushroom and Spinach Souffle Omelette.

The first time I laid my eyes on the jam tart photo in Olive Magazine, for months, I haven't stopped dreaming about giving the recipe a try. I confess this was another trial and error as it was my first time to make tarts. I wasn't really satisfied at the size and the mixture of my ingredients and I am not used to measure ingredients in grams because I don't have a weighing scale. So in my next post, I will feature the actual recipe I used to which I will refer from now on. But for the moment, here's the original recipe from Olive Magazine.

Jam Tarts:

Mix 400 gms flour and 200 gms chilled and diced butter to breadcrumbs in a food processor. Add 50 gms sugar and mix. Add 2 egg yolks and grated rind of 1 orange and pulse until it comes together into a dough (you might need to add a splash of water). Wrap in clingfilm and chill for 20 minutes.

Heat oven to 170 C. Roll out the pastry and stamp out circles big enough to fit 2X2-hole jam tart molds/pans. Bake for 15 minutes, then add small spoonfuls of jam to each and bake for 5 minutes.

My jam tarts --- experimental edition

Forgive me for the thick crust, this being the first trial, and the seeming unproportional amount of jam to the size of the crust. Waaaahh! :(( There's got to be another guinea pig tomorrow! Who's that gonna be? Any volunteer out there? 

Next dish...  Fish Fillet Sauteed with Cashews and Mushrooms.

The original recipe from Appetite Magazine is Fish Fillet Sauteed with Cashews, Green and Black Olives. 

Ingredients:

4 pcs white fish fillet (like Cream Dory or Red Snapper) 

2 tbsps flour

1/2 tsp paprika

Salt and pepper to taste

3 tbsps cooking oil

For the sauce:

3 tbsps butter

2 tsps garlic, minced

1 tbsp red onions, minced

1 tbsp lemon juice

5 pcs black olives, pitted

5 pcs green olives, pitted

Salt and pepper to taste

2 tbsps toasted cashew nuts

Procedure:

1. Rinse the fish fillets and pat dry. Dust with flour and season with paprika, salt and pepper.

2. In a skillet, heat cooking oil over moerate heat. Panfry the fish on both sides until just done. Set aside.

3. In the same skillet, melt butter and begin to saute garlic and red onions. Once onions are cooked, pour the lemon juice and simmer for 2 minutes.

4. Add the black and green olives. Place the fish back into the pan and coat with the butter-lemon sauce.

5. Adjust seasoning with salt and pepper. Sprinkle with the toasted cashew nuts and arrange the fish nicely on a plate.

I have a confession to make, while preparing the ingredients, it was too late for me to discover that we had no more olives!!!!! So I had no choice but to substitute olives with mushrooms. :(( There were no violent reactions during lunch and Billy, my husband, said, as he always would, "Amazing!"

 

Now, for the third dish...let's welcome back Warm Spinach and Orange Salad in Asian Vinaigrette.

This salad, to date, got 282 page views since I posted it last month Warm Spinach and Orange Salad in Asian Vinaigrette. I fell in love with this salad the first time I tasted it that I decided to do a remake with minor modifications. First, I used Worcestershire Sauce and aside from oranges, I also added pomelo. Hmmm I really love the taste of the vinaigrette!

Credits to Ayana Grace for this photo

How I enjoyed the 4-day Lenten break from work last week! Looking forward to another holiday this week :)
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