Iron Chef WAYCT - What Are You Cooking Today

[Beatle]

ahh..good food....jegz - I have a feeling you should give the Gulasch & Knoedel a go...

[jegz]

Glad I didnt give to much info Geo

Love it that the dumplings were in a German restaurant in Abu Dhabi.. cool!

and yes Kloesse should be next on your list...normally with meat and rotkraut or sauerkraut and gravy....not a bad combo

hmmmm beats....gulasch?  thought that was your specialty

[Beatle]

guess I'll have to break out the pan...

[jegz]

Yeah give the butter knife a rest...

[Beatle]

sounds like a plan..Gulasch coming up

[jegz]

Yumm!! Back to Basics! 

[Beatle]

Okay, since a good Gulasch takes about 12 hours, started cooking tonight..will be ready tomorrow...

[jegz]

Yummmm!!


lookin good in that iron heart apron Beatle

[Geo]

OMG Gulasch comin' up . . . now we're talkin'

I didn't have 12 hours to spare - b'cos I am going to get hammered so I made this:

Halibut in a Curried Mussel Broth



I'll stick the details on the next post . . .

[Beatle]

Geo - so looking forward to the Iron kitchen slam ....u sure are a master...

[Geo]

very kind - but you haven't tried it yet 

looking forward to ur offering - and can I get some dumplings in there too?

anyways, here's the detail:

What you need

About 250g halibut fillets – 2 pieces (depends on how hungry you are);  about  500g Mussels, cleaned, with beards removed;   some sprigs of thyme;   couple of bay leaves;   150ml dry white wine (Riesling is good);   1 small carrot – diced;   1 small stick celery – diced;   1 tspn mild curry powder;   2 pinch saffron strands;   150ml double cream;   butter

What you do

Heat a pan until hot, add the mussels, a sprig of thyme, bay leaves and wine.   Cover the pan and cook for 1-2 mins until all the mussels have opened.

Strain off and reserve the juices.    Remove the mussels from their shells and set aside.

Sauté the vegetables until soft, together with curry powder, the saffron and another sprig or two of thyme.    Add the strained mussel stock and allow to reduce.

Dust the Halibut on both sides with some curry powder. Fry in butter for 2-3 minutes until golden brown (depends very much on thickness of fish and heat of pan – don’t overdo it though)

Meanwhile add the mussels to the vegetables.   Allow to warm through then add the cream and bring back to the boil.  Taste and season if you think it needs it - I didn't need to add any . . . but it's up to you

Serve into bowls and place fish on top.

Eat

[Beatle]

the slight glaze of the fish, the fresh herbs and the richness of the sauce / judging by color I would think we´re talking a curry flavor - I am pretty sure that this is one hell of a meal...

gotta stir the gulasch..hehe

[Giles]

I had Springbok carpaccio tonight - forgot camera...................

[that_was_easy]

This is a serious recipie.  I must try this soon.

very kind - but you haven't tried it yet 

looking forward to ur offering - and can I get some dumplings in there too?

anyways, here's the detail:

What you need

About 250g halibut fillets – 2 pieces (depends on how hungry you are);  about  500g Mussels, cleaned, with beards removed;   some sprigs of thyme;   couple of bay leaves;   150ml dry white wine (Riesling is good);   1 small carrot – diced;   1 small stick celery – diced;   1 tspn mild curry powder;   2 pinch saffron strands;   150ml double cream;   butter

What you do

Heat a pan until hot, add the mussels, a sprig of thyme, bay leaves and wine.   Cover the pan and cook for 1-2 mins until all the mussels have opened.

Strain off and reserve the juices.    Remove the mussels from their shells and set aside.

Sauté the vegetables until soft, together with curry powder, the saffron and another sprig or two of thyme.    Add the strained mussel stock and allow to reduce.

Dust the Halibut on both sides with some curry powder. Fry in butter for 2-3 minutes until golden brown (depends very much on thickness of fish and heat of pan – don’t overdo it though)

Meanwhile add the mussels to the vegetables.   Allow to warm through then add the cream and bring back to the boil.  Taste and season if you think it needs it - I didn't need to add any . . . but it's up to you

Serve into bowls and place fish on top.

Eat

[Geo]

the slight glaze of the fish, the fresh herbs and the richness of the sauce / judging by color I would think we´re talking a curry flavor - I am pretty sure that this is one hell of a meal...

gotta stir the gulasch..hehe

go to it girl! a woman's work and all that!

and yip - mild curry, saffron comes tho' . . . and fish still translucent . . . the broth keeps cooking it anyway