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Archive for October, 2011


Photo:Baked Fish with Breadcrumbs
Baked Fish with Breadcrumbs Ingredients

  • 400g canned cherry tomatoes
  • 2 garlic cloves, finely sliced
  • ½ tsp dried oregano
  • 1 tsp sugar
  • Sea salt and pepper
  • 3 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp olive oil
  • 1kg whole fish, cleaned and fins trimmed
  • 3 tbsp fresh breadcrumbs
  • 100ml white wine or water
  • 1 lemon, quartered

How to Prepare Baked Fish with Breadcrumbs:

  1. To make the sauce, combine tomatoes, garlic, oregano, sugar, salt, pepper, half the parsley and one tablespoon of olive oil in a pan and bring to the boil, stirring. Simmer for 10 minutes, then set aside.
  2. Heat oven to 180C. Pat fish dry with kitchen paper. Place in a baking dish lined with baking paper and coat with remaining olive oil. Spoon tomato sauce over fish. Scatter with breadcrumbs and add wine or water to the pan.
  3. Bake for 30 minutes or until the sauce has “set”. When cooked, the flesh will move easily from the spine at the touch of a knife. Serve with the pan juices, remaining parsley and lemon wedges.

Chef: Chef: Jill Dupleix, Photo: Marina Oliphant, Source: The Sydney Morning Herald

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Braised oxtail and pork belly with red wine Ingredients

  • 3 tbsp plain flour
  • Sea salt and pepper
  • 1.7kg oxtail, cut into sections
  • 300g pork belly, cut into 3cm sections
  • 2 tbsp olive oil
  • 300ml red or white wine
  • 2 tbsp tomato paste
  • 500ml water or stock
  • 10 small pickling onions, peeled
  • 4 medium carrots, peeled, cut in 4cm lengths
  • 4 garlic cloves, finely sliced
  • 1 tsp dried oregano
  • 2 bay leaves
  • 2 tbsp chopped parsley

How to Prepare Braised oxtail and pork belly with red wine:

  1. Mix flour, salt and pepper, add oxtail and pork and toss to coat. Heat oven to 160C. Heat oil in a deep, heavy-bottomed pan and fry meats on both sides until browned. Place in a large, lidded casserole dish.
  2. Add red wine to the pan and bring to the boil, scraping the good bits off the base for extra flavour. Add tomato paste and water or stock, stirring. Add onions, carrots, garlic, oregano and bay leaves to the oxtail, then pour red wine mixture over the top.
  3. Cover tightly and cook in oven for three hours. Skim off oil or, if you have time, refrigerate overnight, then remove top layer of fat. Reheat gently, stir in parsley and serve.

Chef: Chef: Jill Dupleix, Photo: Marina Oliphant, Source: The Sydney Morning Herald

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