Friday, 9 May 2014

Zesty Panko Crusted Sole
with
Roasted Garlic Sweet Potatoes




 This dish is a continuation of my 
New Years Resolution!
Yes here we are in May and I am still eating
healthy! Most of the time
It is part of my life style but we always go off the beaten track.
Parties, celebrations, BBQ's, Pizza, Pasta
all of the above gets you off track.
So..
I decided to make something super simple, tasty and very
nutritious!
My dip doubles as a marinade for the fish and it's made with culinary coconut milk
 
So Delicious Dairy Free Spring Fling Recipe Contest - $1000 Grand Prize! 
 Tangy, pink, thick and smooth
no one will guess it doesn't have sour cream or mayo~
This fish is baked, completely removing the trans fats brought on by frying and it's a feel good 
lunch or dinner.
Who doesn't love the trendy, turned main ingredient in many households; roasted sweet potatoes. Succulent and meaty they are a big nutritious bite! No need to feel deprived here.



You'll need:

Dip:
10 sun-dried tomatoes, not in oil
1 tsp green peppercorns in brine, drained
1 tbsp drained capers
1 roasted red pepper*
1 carton So Delicious, culinary coconut milk
Dip Prep:
Place all of the dip ingredients into a blender 
or food processor, puree.
Sole Prep:
6 fillets of sole
1 1/2 cup panko crumbs
1/2 tsp each dried tarragon & paprika
1/4 tsp turmeric
Vegetable oil for greasing pan
Prep:
In a pie plate, mix the dry ingredients together.
 
Dollop 3 or 4 tbsp of the dip all over the fillets. 
 
Spread to coat top and bottom.
Dip each piece into panko crumbs and place on a lightly greased parchment lined baking sheet.
Bake at 375F for 15-20 min. 
Do not turn over as the fish is delicate. 

Roasted Sweet Potatoes
3 large sweet potatoes, peeled
3 tbsp EVOO
1 tsp each salt, black pepper & garlic powder

    Cut potatoes in half, lengthwise
Then cut each half into 1/3's or more lengthwise if the potato is large.
Place on parchment covered baking sheet.
Drizzle with oil and sprinkle herbs & spices.
Toss to coat with your hands.
Bake at 375 for 30-40 min until fork tender.
I like to turn mine halfway through baking so they roast and get a nice colour. 
Serves 6

*Roasted Red Pepper
Place 1 whole red pepper on a BBQ grill or under a broiler on high.
Blacken the skin on all sides.
Remove and rest.
Using a knife, scrape the skin away and discard.
Remove core and seeds



Tuesday, 6 May 2014

Raspberry & Blackberry Zeppole

Berry Bites

 During Spring specifically before Easter
Zeppole are prepared and every Italian family will add different ingredients to these 
Zeppole or Crispelle.
Some are savoury with seasonal vegetables but, today I am making mine sweet.
I made mine ever so small so that you can taste a few without too much guilt..tee hee
Tiny delightful bites tantalizing your taste buds.
My son called these Tim Bits on Crack!
~They were gone in seconds when their friends visited~ 
Spring for me signifies bursting berry
freshness. 
I still remember picking them fresh off the vines last year on my brothers farm in 
Italy!
How's that for freshness? 
Fresh are my memories of being pricked many times from the thorny bushes~
These Berry Bites are a quick dessert;
so quick that they are best served hot as soon as they are made!
I have even made these lounging after BBQ meals outside on my BBQ side burner and at the camp fire! if there are any spills who cares, I'm outside!
Get creative use any fruit you desire!
 these are dairy free using;


 

 you'll need:


2 1/2 cup flour

1 1/2 tsp baking powder
2 tsp pure vanilla
5 tbsp sugar
1/4 cup vegetable oil
1/4 tsp each cardamom, cloves, freshly grated nutmeg
1 lg egg, seperated
2 cup unsweetened Almond Milk, So Delicious
1 lemon zested
1 pint each raspberries and blackberries
2-3 cup icing sugar for rolling in
vegetable oil for frying
In a small mixer stand bowl whip egg whites to a med. peak. Set aside
Meanwhile sift all dry ingredients onto a piece of wax paper. Place in bowl




With the same whisk beat eggs and sugar together until yellow and frothy.

Slowly begin to add sugar and beat to a ribbon stage*
Drizzle in oil continuously beating. 
Add zest and vanilla.
Pour in milk.  Lift wax paper and slide dry 

ingredients. Fold by hand. Then fold in whites, mixing only until no whites show.
Allow the mixture to rest for 10 min. Begin to heat 2" of oil in a wok or deep pot. to 300-315F with a meat thermometer. ~If you do not have one. Drop a bit of dough into the oil. If it rises and begins to sizzle immediately, the oil is ready.
Gently sprinkle 1 pint of berries over dough. 


With a 1 tbsp size ice cream scoop, dip into the dough catching 1 berry. Making sure the berry is completely covered with dough, drop into hot oil. Drop only 5 balls of dough at a time as you will have to move quickly.



As they begin to fry, spread icing sugar onto a baking sheet. Prepare baking racks for cooling.
Fry to a golden colour on each side, approx. 1 min on each side, turning them.


Immediately remove and roll into sugar. 
Place on cooling rack. 







When the first amount of berries have been used. Sprinkle the berries over the remaining dough.
 Continue until all dough and berries are used.

Makes approx. 50-60 Zeppole

*Ribbon stage: if you lift the batter the dough falls onto of itself in thick ribbons*

 

 Enjoy with Love!