This Is The New Recipe Chat Thread...

[Sunkist]

yeh man go for it

[iamhe77]

bloody Cam/Techno Viking!!

lol... no, not me.

I already have the black leather interior, why would I want another one?

[ironpaw]

LOL was just kidding...

[ArdentEagle]

Ok. I thought I'd chuck this in here because of the thread title:

TUSCAN STYLE BARRAMUNDI ON SLOW ROASTED TOMATOS ( THE SAUCE IS THE KEY )

TOMATOS

Pre-heat the oven to 140c

Cut the top and the tail of 4 tomatos off. Drizzle tomatos with olive oil, season with sea salt and a little pepper.

( Cooking time about 1hr 20 mins ) The can be cooked on a higher heat if you're in a rush but doing it this way you'll intensify the flavour more, almost like a large semi-sundried tomato. ( If you don't like skins, blanch them in hot water briefly and peel off skins )

SAUCE

In a sauce pan melt approximately 50 grams of butter. Cook butter until it starts to go a light brown colour ( Browning the butter will add a more nutty type flavour ). Add 2 cloves of garlic (finely chopped), 1 small chilli ( finely chopped - you can use a little capsicum if you don't like heat), ginger( grated about a teaspoon ) cook in the butter for about 20 seconds to release the oils then add baby capers about a tablespoon full along with some powdered star anise about 1/4 teaspoon, a large pinch worth.

Add white wine 100ml, cook alcohol off. Then add 100ml of orange juice, about 50ml of teriyaki sauce ( This will be the main salt content so add more or less to taste.

Reduce sauce down to about half its volume, it should start to really get a glisten/sheen to it. Probably about 15 mins cooking time.

Once the sauce is ready and the tomatos are almost ready do the fish.

2 large portions of Barramundi (3-400g's ea) thick cut from a fillet and squared off, any bloodline removed. The fishmonger can do all the main filleting/pinboning.

Pre-heat frying pan ( Hot )

Remove tomatos from over and turn up to 200c

Pat down the skin with a paper towel and season skin side with a little salt and white pepper.

Put olive oil in pan and place fish skin down ( Cook for approx 2 minutes ) Check skin, if starting to go crispy, turn fish over and put straight in the oven. Cook for about 6-7 mins. Or until the flesh starts to separate a little.

Plate up

Put 2 tomatos on the plate and dress with a little sauce. Place the fish directly on top, building a little tower. Dress with more sauce to taste ( I like lots )

To give the dish texture I also chuck on the plate some chopped pan roasted cashews. The flavour and texture really add something to the dish.

A pinch of smoked paprika around the edge of the plate is you want to tart up the look a bit more, the flavour also marries well - Finely chopped basil will also add colour and flavour

Edited July 20, 2011 by ArdentEagle

[iamhe77]

noted and emailed to wife

[GoldZilla]

Good work, Eagle. Its been a while since we've had someone actually post a recipe in here. Barramundi is a great fish to eat too, not to many bones.

[ArdentEagle]

noted and emailed to wife

Cheers mate. It one of my wifes/best mates favourite dishes that I make. Tell your wife to keep in mind I like things fairly acidic so depending on taste and if extra sugar is already added to the orange juice she may need to add a little bit of sweetener for balance. Demerera sugar or honey would be best imo.

If its a fan forced over maybe set it to 110-120 for that amount of time with the tomatos

[ArdentEagle]

Good work, Eagle. Its been a while since we've had someone actually post a recipe in here. Barramundi is a great fish to eat too, not to many bones.

Thanks buddy..... I love Barra, the taste, the texture. A brilliant fish!

I've discovered it bloody hard to write our a recipe so its easy to follow. I normally just get in the kitchen and cook.

Edited July 20, 2011 by ArdentEagle

[Sunkist]

can everyone re add me to skype. mine f**ked up.

[email protected]

[iamhe77]

can everyone re add me to skype. mine f**ked up.

[email protected]

lol, what difference does it make? You're never on it during business hours anyway.

[Sunkist]

yeh coz eff'd andy wants me to do all the english conversions for vic so i need to be on it now.

[Jetwreck]

can everyone re add me to skype. mine f**ked up.

[email protected]

nup....get f'd....your GAY!

[ironpaw]

kinda glad I got outbidded on that rear aero wing...spending too much $$$ on shit I don't REALLY need...

[scotty nm35]

I thought you were saving for my turbo kit, looks like the missus is on to you mate, I hope she isn't reading these threads...

[Sunkist]

looking at your sig. lol

your f**kin nuts man lol

[ironpaw]

I thought you were saving for my turbo kit, looks like the missus is on to you mate, I hope she isn't reading these threads...

Trying to...and failing

Whenever she sees me browsing IM she's like "what are you buying now!!"

I tell her I'm browsing for stuff to get for the Grandis (NA4W)...hehe

Edited July 25, 2011 by ironpaw

[Big Fella]

Finally got my mig/tig welder today, time to get my fabrication on.

So who wants blast pipes, drift pipes or decat "test" track only pipes?

[Jetwreck]

Finally got my mig/tig welder today, time to get my fabrication on.

So who wants blast pipes, drift pipes or decat "test" track only pipes?

me .....I want a side pipe setup for track.....I want flames out the side like below.

Edited July 26, 2011 by Jetwreck

[Big Fella]

done, just bring your car to SA and i'll make one up for ya

I may have to test drive said vehicle when the work is finished tho

[Jetwreck]

done, just bring your car to SA and i'll make one up for ya

I may have to test drive said vehicle when the work is finished tho

lol