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Whole Sea Bass steamed with a Rainbow side salad

May 1, 2015 by manjirichitnis 16 Comments

A delicious and healthy steamed fish recipe perfect for stay in #FishFriday night dinner or a lovely brunch on a lazy afternoon. The accompanying salad is colourful and full of fresh veggies that’s why I choose to call it a Rainbow Salad.

Serves: 2

Ingredients:

  • 1 large sea bass scaled and gutted
  • 1 large lemon
  • 2 sprigs of Rosemary
  • Thyme
  • Chives
  • Garlic sea salt
  • Red Chilli powder

Whole Sea Bass

For the steamed veggies on the side

  • 2 small carrots per person
  • Handful of green peas person

For the Rainbow Side Salad

Ingredients:

  • 1 fresh pepper (capsicum)
  • 1 small red onion
  • 1/2 a courgette
  • 1 tomato
  • 1 tbsp Red wine Vinegar
  • 2 tbsp chopped parsley
  • Freshly cracked black pepper
  • Sea salt
  • Olive Oil

Beautiful whole Sea Bass seasoned

Method:

To steam the fish

  • Pre-heat the oven to 200 °C 
  • Wash the fish and place on the foil.
  • Stuff the lemon wedges inside the fish along with the Chives, rosemary and thyme.
  • Sprinkle generously with sea salt, red chilli powder and a drizzle of olive oil
  • Wrap the fish in the foil parcel and cook in the oven until it has cooked through, should take about 20-25 minutes.
  • Steam the veggies in a steamer.

To make the Rainbow Salad:

  • Chop all the vegetables into tiny bite sized cubes.
  • Place chopped veggies in a large bowl and drizzle olive oil and add the red wine vinegar.
  • Season well with sea salt and add a generous sprinkle of freshly cracked black pepper.
  • Mix well

To Serve

  • Plate a portion of the fish and serve the steamed carrots and peas on the side.
  • Serve a generous helping of the crunchy veggies salad.

Whole steamed sea bass with a Rainbow salad

Here is another recipe to try if you are cooking sea bass:

  • Fennel and Pancetta Baked Sea Bass from Anne’s Kitchen

Filed Under: Food, Recipe Index, seafood Tagged With: carrots green peas, Chives, courgettes, Freshly cracked black pepper, garlic sea salt, lemon, olive oil, parsley, pepper, recipe developer, recipe development, red chilli powder, red onion, red wine vinegar, rosemary, Thyme, tomato, travels for taste, travels for taste is a food and travel blog based in London, travels for taste recipe development

Go Goa with Indian Zing’s Goan Inspired Christmas Menu – a Review

December 21, 2014 by manjirichitnis 4 Comments

A short walk from Ravenscourt Park Tube station, this Indian restaurant is at the end of a high street with far too many restaurants n close proximity to each other. But clearly Indian Zing seems to be favoured over the others as a few minutes after we strolled in there late on Monday evening it was heaving with hungry customers.

I was invited to review the Christmas Menu and seeing Pork sorpotel, Pork Vindaloo and a Turkey Jalfrezi on their Goan Christmas Menu, I couldn’t turn down a week day trip to a part of London that is not quite on my way back home from work.

We were greeted warmly by the maître d’ Rahul who got us a ‘welcome drink’ shortly after we were seated. This warming soupy broth of tomatoes, coriander and some other secret ingredients was just what we needed on a chilly evening.

While we selected our wine and starters, we were pleasantly surprised to have the owner-Chef Manoj Vasaikar stroll in for a chat. Like us he is a Maharashtrian from Mumbai and I guess one the reasons we immediately warmed up to him. Of course it is Chef Manoj’s down to earth demeanour that puts one at ease from the word go. The love for food and his passion to serve fresh food cooked using quality ingredients carefully sourced becomes evident as he shares the inspiration behind the new Goan Inspired menu and as we chatted away a small part of me seemed to drift away from the conversation to a pristine white sands beach in Goa.

The fact that we were seated in a restaurant which has beautiful Indian artefacts and carved wooden pillars  (an extension of the influence of the Chef’s Indian background and love for things Indian) may also have had something to do giving me the feeling that I was in India not London on a cold, rainy winter evening.

First up came the starters :

  • Goan vegetable cutlets (Almomdegas) – Exotic vegetable with Goan herbs and spices, pan seared. Served with red Goan chutney and baby cress
  • Pork Sorpotel  – A pork pickle mellowed with a distinct flavour of dried red Goan paste marinated in Palm vinegar. Served with sanna (a steamed rice cake).
  • Sun Dried Shrimps and Fish Cutlets – Small shrimps, seasonal fish with fresh herbs and spices, root vegetable with semolina seared on hot pan. Served with roasted coconut chutney.

1-Indian Zing Goan inspired Christmas Menu 17th Dec'14 Mon

One bite into the shrimp and fish cutlet had me oohing and aahing and of course greedily craving for more 😉 While for hubster the Sorpotel hit the spot. The tangy pickle flavour combined with the fiery Goan paste is cleverly balanced by the palm vinegar while the steamed rice cake – Goa’s answer to bread, manages to cut through the spice really quite nicely.

I could happily have had lots more of the shrimp and fish cutlets and continued sipping on aromatic red which the maître d’ kindly picked out for me. Cabernet Sauvignon, Les Templiers, Vinde Pays a red wine from France with blackcurrant and blackberry flavours with ripe balanced tannins – perfect match with our starters.

While Chef Manoj left to go check on his guests at his other rrestaurant Rahul continued to fuss over us and we left it to him to bring us his favourite picks from Indian Zing’s Goan themed Christmas Menu.

By now the festive spirit had us in it’s grips and hubster and me happily reminisced about all things Mumbai, when was the last time we visited Goa and other such happy memories. I was in Std 5 when my parents took my sister and me to Goa for a long vacation and I still can never forget the meal of steamed rice and the fresh catch of the day we all shared at a cute little beach shanty. Of course time has a way of erasing bits and pieces from your memories, something like old photographs in family albums that begin to fade and fray at the edges but the essence of the moment always stays captured somewhere in that picture. That is why food like what we were about to eat brings with a rush of memories, familiar sights and sounds tumble out of old hidden chests in your memory bank…

When Rahul arrived with a huge tray with 4 mains, plain naan, steamed rice and brown rice pulav we couldn’t wait to get started.

I had to taste the Zing’s Turkey Jalfrezi with Caramelised Cranberry first though and it is a fabulous marriage of east meets west with perfectly cooked diced turkey which has been marinated in a rich spice mixture served in a thick gorgeous onion, pepper and tomato gravy sauce topped with scrumptious caramelised cranberries.

2-2014-12-17 20.34.26 (Copy)

Hubster on the other hand dug into the Pork Vindaloo, a traditional  Goan delicacy, heavily spiced and usually fiery, this dish to me is Goa on a Plate. A hand me down from the Portuguese influence on Goan food , Indian Zing’s interpretation results in a dish of melt in your mouth soft pork dish in a rich sauce of  slow cooked spices which penetrate through the meat giving it an intense depth of flavour, almost like eating a juicy meat pickle. Mop this up with plain naan – makes a superb combination I say.

Seafood lovers that we both are, we were happy that Goan fish Ambottik was part of the selection of dishes we were sampling. Best consumed with plain boiled rice this fish gravy is seasoned with kokum which gives it  fabulously tangy almost sour flavour and the spices give it that familiar coastal curry flavour but with a dash of Goan red chillies. Not for the faint hearted though this is a fiery one but a true Goan dish , do not hesitate to order this. I highly recommend washing this down with several glasses of Gamay, Duboeuf Vin de Pays a Red wine from France, a lively red with a full aromatic character of crushed fresh berries,  which is slightly chilled to balance spicy food. ( I noticed that the wine menu had a Sauvignon Blanc from Sula Vineyards in  Nashik from Maharashtra state in India and I almost immediately wanted to order us a bottle to take home but have decided to go back and savour this wine on a relaxed afternoon some day soon over a meal of fish curry and rice – ummm)

3-2014-12-17 20.34.33 (Copy)

We ate spoonfuls of Caldinho de legumes in between greedy mouthfulls of the Ambottik and rice. A  green herb curry with a gorgeous combination of vegetables and mushrooms smothered in cashew nut gravy this is flavoured with a virgin extract of coconut milk and topped with wafer thin roasted almonds. Absolutely delightful this is a fabulous accompaniment to most of the mains especially the Turkey Jalfrezi. Frankly we couldn’t get enough of this green veggie coconut goodness.

4-2014-12-17 20.34.43 (Copy)

While we sat down quietly trying to get all that food down into our tummies, I was reminded of how every year my father used to bring a rich plum cake which we would hungrily devour after our big Christmas day dinner of home made biryani and lots of snacks and special fizzy drinks for all the kids in the family. And if we were lucky Baba would also give us Bebinca – a sweet flour multi-layered cake, which he always got back from his frequent trips to Goa (Indian Zings menu has Goan Bebinca though I was more inclined to sample the spiced pudding so we gave it a miss)

No Christmas menu is complete without a showstopping dessert and Indian Zing’s spiced exotic Christmas pudding with spicy brandy custard is the perfect ending to a festive feast. All we needed now was a warm bed and the day off work the next day … 😉

5-2014-12-17 21.25.12 (Copy)

I only wish I was going back for more of Indian Zings Goan themed food especially would love some on Christmas day but I guess my friends and me will just have to make do with what hubster and I manage to make.

If you haven’t already called Indian Zing to book a table, then grab that phone and let Rahul book you in for a feast you won’t forget.

*With  thanks to Humayun Hussain and Indian Zing for the invite. No monetary compensation was offered for a positive review .All opinions expressed here are entirely my own.

Find the menu here follow me on Zomato

Indian Zing on Urbanspoon

Filed Under: Lifestyle, Restaurant Reviews Tagged With: Almomdegas, blackberry flavours, blackcurrant, Cabernet Sauvignon, Caldinho de legumes, dried red Goan paste, Duboeuf Vin de Pays, exotic Christmas pudding with spicy brandy custard, fiery Goan paste, fresh herbs, Gamay, Go Goa, Goa on a Plate, Goan fish Ambottik, Goan vegetable cutlets, Indian Zing's Goan Inspired Christmas Menu, Les Templiers, lively red with a full aromatic character of crushed fresh berries, maharashtra, marinated, Nashik, onion, ork pickle, palm vinegar, pepper, Pork sorpotel, Pork Vindaloo, Red wine from France, Review, rich plum cake, ripe balanced tannins, roasted coconut chutney, root vegetable, Sauvignon Blanc, seasonal fish, semolina, shrimp and fish cutlet, Small shrimps, spices, steamed rice cake, Sula Vineyards, Sun Dried Shrimps and Fish Cutlets, tomato gravy sauce, Turkey Jalfrezi, Vinde Pays, Zing’s Turkey Jalfrezi with Caramelised Cranberry

Healthy Baked White Fish with a mint and spice dressing

January 13, 2014 by manjirichitnis 26 Comments

Ladies this one is to be bookmarked and is perfect for any day when you want to treat  your taste buds and yet not load on the calories.

Serves:2  Prep Time:5 Minutes Marination time :20 minutes In the Oven: 15 – 20 Minutes

Ingredients:

  • Fry Lite or olive oil 4 tsp
  • 2 thick white fish fillets – I use Haddock
  • 2 tbsp mint and coriander dressing
  • 2 heaped tbsp ginger garlic paste
  • 2 tsp red chilli  powder
  • 2 tsp turmeric powder
  • Salt to taste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • Handful of finely chopped spring onion
  • Handful of chives finely chopped
  • Freshly cracked black pepper to garnish
  • sea salt for garnish
  • 1/2 lemon juice for garnish

Method:

  • Wash the fillets and place on a large dish to apply the marinade.
  • Sprinkle the red chilli powder, turmeric,coriander,cumin,salt and along with the ginger garlic paste and mint and coriander dressing mix well and totally coat the fish.
  • Marinate the fish for 20 minutes to allow the flavours to seep in and develop.
  • In a baking tray use just 4 sprays of fry lite and spread evenly across the tray, add the chopped spring onion and sprinkle with sea salt and freshly cracked black pepper.
  • Place the marinated fish on this and sprinkle the finely chopped chives on the top.

IMG_6377 (Copy)

  • Pre heat the oven to 200°C and bake for 15- 20 minutes.
  • Garnish with a generous squeeze of lemon juice.
  • Serve with a side of salad leaves and cherry tomatoes and a soft crusty baguette.

IMG_6390 (Copy)

I know the photographs here look terrible but honestly by the time I got the fish ready on Sunday it was almost 3pm, had a lazy start to the day and by then the light was gone so even after cleaning up the image it is quite sorry looking and is no way doing justice to this awesome dish! I do hope that I can get better pictures next time!

I do hope you enjoy this recipe and share your thoughts if you make it! Cheers!

Just in the nick of time, I have entered this original recipe creation in the #Cookingwithherbs challenge by Karen Burns-Booth on her blog Lavender and Lovage. The theme for January 2014 is citrusy and herbs, this fish definitely has it all and a citrusy bang! I wonder why I haven’t entered this challenge in the past, most of the dishes use so many herbs especially lime, oh well, here’s to a fresh start!


Cooking with Herbs

Filed Under: Food, Healthy, Quick and Easy, Recipe Index, seafood Tagged With: baked haddock recipe, Chives, coriander, easy recipe, eat well, fillets, freshly cracked, great on taste, jeera, kill calories, low calorie fish recipe, mint, one of your 5 a day, oven, pepper, quick to make, salt, spring onion, stay healthy, super foods, white fish baked recipes

Red Lentil Soup

December 11, 2013 by manjirichitnis 6 Comments

I tried to write this blog post sometime after ma came home from the hospital but things were a bit topsy turvy but here it is now!

Sometime in November in India…..

”My ma’s bff’s have been pampering her a lot and have been a bunch of real sweethearts. One of her friends who we shall call Aunty A, came over last week and got her some heartwarming veg soup among some other goodies.

All the medications have killed ma’s taste buds and her appetite to an extent so this soup was a wonderful new bouquet of mild but delicious flavours for her. AM has agreed to share some of her other recipes as well including one which helped her the first prize in a cooking contest! Whoops! How I love all of ma’s buddies – all such passionate foodies 😉

Ok so here’s how you can create this Masoor dal or Red Lentil Soup

Ingredients:

  • 1 cup red lentil dal
  • 1/2 a red onion
  • 1 tomato
  • 1/2 a potato boil
  • Salt as per taste
  • Pepper to garnish
  • 1/2 tbsp ghee/clarified butter
  • Few whole cloves/lavang
  • 1 cinnamon stick/dalchini
  • Water as required
  • some unsalted butter to slather an accompanying slice of toasted brown bread

Method:

  • In a vessel add the lentils and roughly chopped onion, tomato, and potato(peeled and roughly chopped) and add enough water to soak them.
  • Boil the red lentil ,onion ,tomato, and potato in a cooker. Give it 3 whistles
  • After the steam releases from the cooker  and the lid comes off easily, allow the mixture to cool down completely.
  • Puree in mixer/food processor , add some more water to adjust to a soup lile consistency and garnish with salt n pepper.
  • In a saucepan add 1/2 a tsp of ghee /clarified butter ,on a medium heat ,add dalchini/ cinnamon stick and a few whole cloves/lavang.
  • Reduce the heat to a minimum and now the tadka is ready, carefully pour the puree from the food processor/mixer into the clarified butter and spice tadka as it may sputter.
  • Serve the soup hot with a lightly buttered slice of brown bread ideally with unsalted butter.”

IMG_5636 (Copy)

I am entering this delicious and healthy Red Lentil Soup recipe into one of my favourite foodie link up’s hosted by Jacqueline Meldrum of Tinned Toms and Lisa of Lisa’s Kitchen aka Food and Spice alternatively. It’s easy peasy just go to Lisa’s blog as she is the host for May 2015 and add in your recipe post to the linky, then link to both Lisa and Jaq’s blogs as I have done and add the No Croutons logo to your post, all done! Any Salad or soup will do but only one post per blogger, also watch out for the round-up done after the 28th of each month.

no+croutons+required

Red Lentil Soup

Filed Under: Food, Healthy, Recipe Index, Soups Tagged With: cinnamon, clove, dalchini, indian soup recipe, lavang, pepper, pressure cooker, red lentil soup recipe, salt, soups for people on medication, tomato, winter recipes

Jerk Chicken and Coconut Rice

July 20, 2013 by manjirichitnis Leave a Comment

The first time I ate Jerk Chicken, was at a pop up Caribbean food stall near Haymarket Station, it was served with some tasty rice with red kidney beans and the most deliciously sweet plantain. Ever since I have been waiting to experiment and make this spicy chicken at home. Please resist the temptation of using a jerk sauce out of a bottle, it’s almost a crime because in the recipe I used from the BBC Good Food guide, it makes preparing the marinade a thing of joy. Not only will you learn how each ingredient lends its individual flavour but you can learn how to adjust the ”heat” in this amazing marinade. An advance warning, if you have sensitive skin PLEASE use gloves to marinate the chicken as Scotch Bonnet peppers are PACKED with heat. Ensure you THOROUGHLY wash your hands after you handle these ”hot babies” too! Humm now for the recipe, it’s essentially what was in the original but of course, I have added my own touches and I think they make quite an impact 🙂 So read on folks.

Jerk Chicken

Manjiri Chitnis
Caribbean Jerk chicken is an all-time favourite and tastes even better with a home-mademarinade
Print Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Caribbean
Servings 4 people

Ingredients
  

For Jerk Chicken:

  • 12 chicken thighs with bone
  • 1 garlic sliced through the middle to go in the oven
  • 2 lemons halved to go in the baking tray
  • 1 pair of clean gloves if you have sensitive skin – to marinate the chicken

For the Jerk marinade:

  • 4 Garlic Cloves de-skinned
  • 1 small red onion
  • 1 bunch fresh spring onion roughly chopped
  • 1 portion ginger size that fits inside your closed fist washed, skinned and roughly chopped
  • 1 tbsp thyme – I had none so I used 1 tbsp of Mixed Italian herb powder
  • 3 scotch bonnet chillies de-seeded if you cannot handle very spicy
  • 2 tbsp soy sauce
  • 2 tbsp oil – I used sunflower
  • 4 heaped tbsp brown sugar – I used dark muscovado sugar
  • 1 tbsp ground allspice powder
  • 1 lime Juiced

Instructions
 

  • Blitz all the ingredients for the marinade in the mixer/food processor/blender and make a thick paste, do not add water as far as possible to ensure a thick puree like grainy paste
  • Wash and deskin the chicken thighs and make cuts using a knife
  • Then generously apply the marinade paste all over rubbing into the cuts made to ensure the flavour really seeps into the chicken
  • Marinate overnight in the fridge. Cover vessel with cling film
  • Keep about 2 tbsp marinade aside for adding in the baking tray
  • When you are ready to prepare the chicken pre-heat the oven to 180 – 200 degree Celsius, I have a fan oven
  • Prepare the baking tray by greasing with some oil, place the marinated chicken pieces and surround them with the lime slices and place the garlic halved
  • Cook in the oven for about 45 minutes or until juices run clear
  • When the chicken is in the oven start with the rice

Coconut Rice with Peas

Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 people

Ingredients
  

  • 200 g Basmati Rice
  • 400 g Coconut Milk can
  • 1 bunch fresh spring onion finely chopped
  • 2 large sprigs of fresh thyme
  • 2 large cloves of garlic skinned and chopped very fine
  • 1 tbsp ground allspice
  • 200 g green peas

Instructions
 

  • Wash the Basmati rice under cold running tap water
  • In a heavy-bottomed vessel, add the washed rice and coconut milk, chopped spring onions, thyme, garlic chopped and allspice
  • Add 300 ml water, mix and add salt to season
  • Cook with lid on a medium flame till water begins to boil
  • Stir with a wooden spatula and then add the green peas
  • Reduce flame and do not cover completely, leave a bit of space for the steam to pass
  • Cook until done

Although the recipe I followed, uses red kidney beans since I was already using them in my Caribbean Sweet Mini Pepper Salad, I choose green peas for my Coconut Rice. I made my own homemade replacement for allspice powder too, it’s very easy and I intend to make it fresh each time I need instead of the store-bought one, simply because it is so quick and easy to prepare! Actually allspice is a spice by itself but it tastes similar to a mixture of cinnamon, cloves, nutmeg, and pepper.

Also Known as: Jamaican Pepper or New spice

Home made all-Spice Powder recipe

Home made all-spice seasoning

Manjiri Chitnis
Try myeasy to prepare and store home-made all-spice seasoning
Print Recipe
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Servings 1 portions

Ingredients
  

  • 1 tbsp Cinnamon powder or cinnamon stick – thumb-sized
  • 1 small tbsp pepper powder
  • 1 heaped tbsp of cloves
  • 1 full nutmeg grated

Instructions
 

  • In a pestle and mortar mix the ingredients and grate the nutmeg into it
  • Then smash together to makes a grainy powder
  • Some bits of the clove you may not be able to grind fine, I wouldn’t worry about it unless you want a fine powder then the smallest attachment on your mixer. I have an Indian mixer which I use for my coconut chutneys and it has 3 jars I used the one with 3 blades. Or else just use the pestle and mortar it should work.
  • Store away the remaining homemade allspice replacement powder in a tiny airtight container

A note about the brown sugar vs. dark muscovado sugar

Dark Muscovado sugar is the unrefined form of brown sugar ,its stickier ,heavier,has a longer shelf life than refined sugars and adds a more intense flavour to marinades and since it is stable at high temperatures is great for baking.If you do not have brown sugar its ok to replace it with dark Muscovado sugar. Although as the water content dark muscovado holds is higher one should accordingly taper the use of water in the recipe.

Brown sugar is white sugar and molasses and hence the colour and soft texture. It has the light and dark brown sugar varieties and the lighter it is the milder the flavour.

Muscovado,White & Light Brown Sugar

Filed Under: Food, Meat, Recipe Index Tagged With: allspice powder, bake, basmati rice, BBC Good Food Guide, can, caribbean, caribbean jerk chicken recipe, caribbean recipes, chicken thighs, cinnamon, coconut milk, coconut rice recipe, cook, cooking, delicious, easy home-made all-spice seasoning recipe, easy home-made caribbean jerck seasoning recipe, easy meals, eat, fiery, finely chopped, food, food blogger, foodblogger, garlic, green peas, homestyle jerk chicken recipe, hot, ingredient list, italian herbs, jerk chicken recipe, lemon, lime, marinate, muscovado sugar, nutmeg, oven, pepper, quick and easy recipes, red onion, roast, roughly chopped, scotch bonnet chillies, scotch bonnet peppers, simple jerk chicken recipe, sliceoffme, spicy, spicy lunch recipes, sprig f thyme, spring onion, summer party menu, sunflower oil, tarvelsfortaste blog, tasty, temper, tin, wikipedia, yum, yummy

Food,travel and lifestyle writer. Photographer.

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