Bloke Cooking - too much Jamie Oliver and almost too much Ginger

[den]

I've been watching too much Jamie Oliver. He did this fish thing that looked easy enough.

So while I was up at the supermarket I grabbed 1 of:

Red capsicum (red pepper)
Spring Onion
Celery
Leek
Carrot
Fennel
Musrooms (3 different types)
Ginger
Garlic

I have no idea what the mushrooms are. One of them looks like toadstools but I'm working on the premise that it's safe to eat if I buy it in the supermarket. (I'm not dead yet.) The supermarket placed the ginger roots right beside a big tub of crystallized ginger lumps with a "Help Yourself" shovel in the top. I helped myself to 1/2kg. Something to much on while I cook.

The fish is something from the freezer. Dory, I think. Or Hoki. Maybe Nile Perch. It's fish. Used to have scales and fins.

Chop the veggies fairly fine. Also chop the mushies into smallish lumps, and add as much ginger and garlic as you reckon is a fair thing. Put a small amount of olive oil and water in a flat pan and throw in the mushrooms, ginger, onions and garlic. When it stops steaming and starts frying throw them and the rest of the vggies into a baking dish and spread them flat. Put the fish on top, and sprinkle on lemon juice and pepper, add more oils and water, then wrap the dish in Aluminium foil.. Bake for at least 45 minutes at whatever temperature fish cooks at, or 200C.

The subtle effect of small amount of ginger in the food was lost on me after stuffing almost 1/2kg of raw, crystalized ginger into my face while I was getting things ready.

My ex-workmates in Sydney used to call me "ginger nuts" but that had nothing to do with the biscuits I ate with morning tea.

Comments

[boreal.livejournal.com]

Jamie makes everything amazingly easy. I hate him. :)

The other time he was doing a FABulous curry recipe I swear I could smell it right here, and used fresh curry leaves.

We don't really have fresh curry leaves here. :) Which has lead to a chase for the evasive curry plant here. Nothing found locally, and I haven't felt much like ordering one.

Damn that Oliver! *shakes fist*

Forgot to mention how much I'm also a fan of "ishmael".

[weyrdbird.livejournal.com]

I saw him do a fish wrapped in newspaper and cooked outdoors that was fairly amazing. Talk about a chaos cook;)! I like ginger too. I discovered some korean ginger gaufrettes recently that are inexpensive and are like eating a big cookie made out of the stuff! (Yum Yum):). I tend to eat bits of fresh ginger that aren't crystallized. Great palate cleanser!

[odiedragon.livejournal.com]

Jamie is fun to watch, but I don't think I'd ever run out and try to cook what he's cooking. He cooks both simple and complicated at the same time. Or at least with more expensive stuff than I'm willing to buy just for one meal :)

[betnoir.livejournal.com]

I have no idea what the mushrooms are. One of them looks like toadstools but I'm working on the premise that it's safe to eat if I buy it in the supermarket. (I'm not dead yet.)

It sounds like those might be oyster mushrooms - the sort you tend to find in Chinese cooking. Quite tasty!

Must send you recipie for ginger cordial.

[acelightning.livejournal.com]

[dewhitton.livejournal.com]

OYSTER mushrooms! That was it.

Yes please for the cordial. mmmmm

Ginger cordial

[betnoir.livejournal.com]

I shall have to pull it up from the home 'puter, but then it will be posted.

A disgustlingly simple recipie, really, but comes out quite lovely, particularly if you are a fan of ginger.

[acelightning.livejournal.com]

[dewhitton.livejournal.com]

A mate of mine used to live in Budderim, which is where the ginger packing factory is. He'd bring down bags of ginger lumps and chocolate coated ginger. I was always happy to see him. 8)

[acelightning.livejournal.com]

[pipibluestockin]

Geeze, patent that sucker. Before the biscuit company does :)

[acelightning.livejournal.com]

[bridgette01.livejournal.com]

well, the most intriguing thing in that whole post was your reference to your ginger nuts!! classic *grin*

I must admit I am totally addicted to ginger beer if I have a hangover, it fixes you on sooo many levels, sugary, sweetish, satisfying to the parrot cage palate, and settles the delicate tummy, highly recommended!

btw was the fish dish nice?