Herbs Infused Grilled Trout

Lately we were introduced to the wonders of so called “Ukrainian BBQ” – it is a long story but let me tell you this – all you need is some outdoor space, 3 large bricks, some dry wooden sticks and a metal griddle… this will provide you with an amazing grilling experience… just like they did in an old days, I believe. There is really no need for elaborated BBQ “machines”; the food which comes out from this simple construction is spectacular! And today I would like to share with you herbs infused grilled trout, which we grilled on this low tech barbecue.

Herbs Infused Grilled TroutIngredients (per fish):

  • 1 whole trout, gutted and cleaned
  • 1 slice of lemon
  • ½ clove garlic; minced
  • 1 spring fresh thyme
  • 1 spring fresh rosemary
  • 1 spring fresh lovage
  • Pinch of herb salt (or make your own with sea salt and a mix of herbs)

Method:

1. Herbs Infused Grilled TroutWash and clean your trout.

2. Herbs Infused Grilled TroutCut the heads off. (It is always better to buy fish whole; the fresher the fish the more they will have shiny sparkly eyes… that become more foggy as they get older, so buying headless fish might be considered risky).

3. Herbs Infused Grilled TroutSlash each side of your trout a few times along its length… you want your cuts to penetrate the skin and get to the flesh but not so deep that your fish starts to fall apart during the grilling process.

4. Herbs Infused Grilled TroutSprinkle your fish with the herb salt if you have it in your cupboards otherwise your own herb and salt mixture. Don’t forget to season inside the cavities as well.

5. Herbs Infused Grilled TroutMince some garlic and spread it throughout the inside cavity.

6. Herbs Infused Grilled TroutNow it is time to stuff our fish; to begin with stuff it with lemon slices (one slice cut in half for ease of fitting), followed by the rosemary, thyme and lovage.

7. Herbs Infused Grilled TroutPlace them on a platter adding a little bit more of the seasoning on top and then leave to marinate for as long as you can but at least for a while (being around an hour). Remember the longer you leave it the more the flavours will have chance to penetrate through the fish.

8. Herbs Infused Grilled TroutOnce you are ready, start your low tech BBQ and once it is nice and hot and the flames have fully died down then start to grill your fish. Your trout will need around 5-7 minutes on each side depending obviously on the size of your trout.

Herbs Infused Grilled Trout.My Herbs Infused Grilled TroutServe with a fresh green salad and enjoy the delicious smokey moist tender divine almost orgasmic taste.

Do you like fish?

If not why not, what is wrong with you?

What’s your favourite fish and way of serving it?

Yum

herbs-infused-grilled-trout

Bring on the summer – Papaya & Orange Ice Lolly

Bring on the summer – Papaya & Orange Ice LollyImagine my huge surprise when a few weeks ago I opened my pantry cupboard to retrieve a couple of mangos (yes mangos) I needed for my salad, only to discover there were no mangos; they had been replaced by some papaya fruit! Well they were not exactly replaced… in moment of madness I think I must have picked them up, instead of the mangos I wanted, whilst out shopping a couple of days earlier. I am still foggy as to why or even how this could have happened but it did, so I had to deal with the consequences of my mistake.

Now I like playing the ingredients replacement game as much as the next person but I couldn’t really use papaya instead of mango in my salad as it wouldn’t be a mango salad any more 🙁 I have to admit we aren’t huge fans of the papaya so eating it just as a fruit wasn’t really a viable option… so it was time to get creative.

There is nothing simpler than creating ice lollies so I decided it would be the perfect way to deal with my “unwanted” fruit 😉

Ingredients:

2 large ripe papaya (not mangos!)

4 large juicy oranges; juiced

Method:

Wash, peel and chop the papaya into small chunks.

Juice all the oranges and then pop both the fruit and the juice into a blender.

Blend it for a minute or so until all large chunks have gone and it has nice smooth consistency.

Pour into ice lolly moulds and pop into the freezer.

Allow at least 4 hours of freezing time.

Bring on the summer - Papaya & Orange Ice LollyBring on the summer – Papaya And Orange Ice LollyBring on the summer - Papaya and Orange Ice LollyAs it ended up they are very enjoyable little treats. There is no added sugar or any other ingredients for that matter so they are diet friendly.

In addition to consuming them straight from the freezer, I’ve used them instead of ice cubes whilst making myself smoothies and shakes. I have to admit they are perfect in this role and provide an incredibly exotic level of additional flavour. I would assume they would work well as regular ice cubes too in an appropriate drink.

Do you prepare homemade ice lollies?

What’s your favourite flavour?

Yum

What’s Cooking – Plum Nutella

What’s Cooking – Plum Nutella Jam

Do you remember a few weeks ago I shared with you a Quick and Easy Cinnamon Biscuits recipe that we made together with Iwona from Smakowite Jadlo? This wasn’t the only thing we baked / cooked together during her visit. We made a lemon curd cheesecake, beetroot soup, breakfast onion & cheese rolls and… my favourite – plum nutella, which I would like to share with you today.

Ingredients:

  • 1 kg plums
  • 120g sugar
  • 1 tbsp cocoa

Method:

First things first – wash your plums well and pat dry with kitchen cloth.

Then remove all stones and cut your plums into halves.

Plum Nutella in the making

Place them in a large frying pan, add sugar and fry gently for about one hour stirring every 5 minutes or so, to avoid any burning or sticking.

Then when most of the juices have reduced and your plum mixture begins to thicken a little, add the cocoa and cook for an additional 15 minutes.

Place in a glass airtight container and allow it to cool.

If you have made a bigger batch you can place your plum nutella in several glass jars and pasteurize them so it lasts for longer. In order to do so:

  1. Wash your glass jars in boiling water ensuring they are totally clean and sterilised.
  2. Fill your jars with hot plum nutella.
  3. Close the jars up, making sure that all the lids are as tight as possible.
  4. Place your jars on a baking tray and cook in the oven preheated to 180C for around 10 minutes
  5. Or place in a large cooking pot (with a teacloth at the bottom so your glass jar doesn’t touch the pot bottom directly) fill with water, almost up to the rim and allow to boil for 30 minutes.
  6. Remove from the oven or cooking pot and allow it to cool.

This way you can enjoy your plum nutella for longer, or any jam type creation for that matter.

This plum nutella is perfect with pancakes or as addition to cakes, cupcakes or muffins or simple treat it as a jam and enjoy it with a slice of nice bread.

What’s Cooking -- Plum Nutella
Yum

Foods Of The World – Poland – Kotlety Mielone – Polish Meatballs

Kotlety Mielone - Polish Meatballs

This time I will share a Polish recipe as a part of my little series: Foods Of The World.

Kotlety Mielone a.k.a. Polish Meatballs are extremely popular in Poland and are really quick and easy to make. They are usually eaten as a part of the dinner and are served with boiled potatoes and some cold salad like sauerkraut or pickled/boiled beetroots. That said they are actually not limited to being a dinner meal only. They are perfect as sandwich filling or even as part of a salad.

These particular meatballs were made from pork meat but any type of minced meat would be perfect. If you use chicken or turkey they will have a much more gentle taste obviously.

Let’s start with the ingredients list:

  • 750g minced pork
  • 1 large egg
  • 1 onion
  • 2 handfuls of breadcrumbs
  • Salt, pepper, garlic, sweet paprika to taste
  • Oil for frying
  • Fresh Spring onion (the green parts) – optional
  • 1tspb chilli flakes – optional

Method:

Peel and fine chop your onion. Fry it on a medium heat until just golden brown. Put aside to cool down.

In a large bowl place your minced meat, 1 egg, 1 handful of breadcrumbs, earlier fried onions and spice to taste.

Mix all the ingredients together until everything is well combined and you have an even looking mixture. Don’t be afraid to work it. This is nothing like the burgers where your meat shouldn’t be touched / poked / pressed too many times. Work it with your hands until the mixture becomes a bit sticky, when this happens you know you have mixed it well.

This recipe will make for 16 meatballs. I normally use half of the mixture to create 8 “standard” tasting meatballs and use the remaining half to make a spicier version by adding fresh chopped spring onions and chilli flakes for some additional heat.

Kotlety Mielone  Polish Meatballs Ready to be fried

Once your mixture is smooth (more or less) it is time to form our meatballs. Ideally you want them to be about the size of a small egg. But as they are going to be fried and not cooked in any sauce, it is best to flatten them with your palm to make a doughnut shape…. Once they are formed gently toss them around in the remaining breadcrumbs just to give them a final coating that will crisp up nicely when they are cooked.

Kotlety Mielone – Polish Meatballs Frying stage

Fry on a medium heat for about 15 minutes turning them over every few minutes. Make sure that your pan isn’t too hot and your meat balls do not brown too quickly. Time as always makes food taste divine.

Remove from the frying pan and serve.

Kotlety Mielone – Polish Meatballs Serving suggestion

They are great for freezing if you fancy making a bigger batch, but if you are planning on freezing them it is advisable to skip the onion part. They will last longer in the freezer without the onions.

Happy cooking and I hope you enjoyed this Polish recipe.

This is one extremely full dinner plate :-)
This is one extremely full dinner plate 🙂
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Foods Of The World – Hungary – Chilled Sour Cherry Soup

Chilled sour cherry soup from ingenious cooking

*By Nori

Last week I promised Agata a traditional Hungarian summer dish, and here it comes.

I started blogging about food and nutrition when I found myself living on a restricted diet, so I tried to find a dish that is easily transferable to my present lifestyle without losing the original experience.

Sour cherry soup, served chilled in the summer heat is one of our most common dishes in Hungary. It’s very easy and quick to prepare, a real refreshing starter on a hot afternoon, and… every child loves it for its slight sweetness. It was one of my childhood favorites, and that is something to say as I was a very, very picky eater.

My husband and me both enjoy being in an international environment and meeting new people, so we had quite some CouchSurfers stay with us for a couple of days. Of course, I always tried to welcome them with a home-made, traditional Hungarian meal. At least, traditional for us: no, we didn’t always have goulash soup. Sour cherry soup was the simplest, yet the most controversial dish I’ve served for foreigners: it’s sweet, and still, we have it as a starter, not dessert and yes, we serve it chilled, not hot during the main meal of the day (lunch).

And, at last, I chose to share this very simple recipe with you because it’s very versatile: easily compatible with any diet, and there are lots of options to give it a twist. You can also make it all year around with fresh or canned cherries, as well. I’ll share some tips below the recipe!

Chilled sour cherry soup

Ingredients for approx. 8 servings:

  • 1 kg or 2 pounds of sour cherries, pitted (fresh or canned)
  • 1 piece of clove
  • 1 small piece of cinnamon (about 1×1 cm)
  • 2 tablespoons of xylitol, sugar, or other sweetener to taste
  • 1 teaspoon of lemon juice
  • 2 tablespoons of corn or tapioca starch*
  • ½ cup of yogurt or plant (soya) based yogurt*

* Obviously, the traditional recipe does not use starches, but plain wheat flour and sour cream instead. The flour only plays a role in the texture of the soup, so this change makes no difference, while this way this dish becomes gluten free. I substituted the sour cream with yogurt because I’ve discovered during my travels that sour cream is not as common in other countries, but yogurt should be available for everyone. A plant based yogurt can turn this soup into a dairy free, vegan dish.

1. Just simply put the cherries in a big dish, pour in approx. 1.5 liter cold water, drop in the clove and cinnamon pieces, lemon juice, your sweetener of choice and start heating.

2. In a small bowl, mix the yogurt and the starch until smooth. Once the soup is really hot, almost boiling, take about a cup of the juice out f the pot and mix it well with the yogurt and starch.

3. Now pour the starchy mixture to the rest of the soup, boil it for only a couple of seconds and take the soup off the heat. (It’s important not to leave it boiling so the cherries stay crisp.)

4. Chill it in the refrigerator and serve.

Serving options:

You can add some more yogurt (or sour cream), whipped cream or even vanilla ice cream when serving and it still remains a starter – however, you can have some more for dessert, if you like…

My favorite twist on this recipe was when I had it in a restaurant served with mint flavored whipped cream: you can also make this at home by adding some mint extract to the cream before whipping it up.

I hope you enjoyed this very simple Hungarian recipe and try it this summer. Enjoy!

If you liked this post please visit my blog at www.ingeniouscooking.com and follow me on Facebook or Twitter.

Chilled Sour Cherry Soup fron Nori

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