i am doing 5 dishes for our coming 29th anniversary.^^
flamed squid in spinach saucy
pan grilled lobster
i experimented on 3 of the dishes today on 20.5.2015.^^
i saw the photos of the monkfish curry & flamed squid at michael smith’s porthminster cafe. cannot find the recipe on google. i guess the chef is not that famous. so i tried to recreate the dishes w/o the recipe. 🙂
my wife’s friend who came for dinner twice bought me a kitchen torch. that was more than a year ago. never used it yet.
i tested it, pretty easy to use. 🙂
after i cross-cut the squid & seasoned with fish sauce & white pepper, i flamed it on a frying pan. quite smooth going. i knew it was not sufficiently cooked. so i fry in butter over high heat. the key was not to overcook the squid or it would become tough & chewy.
i created my own spinach sauce recipe using 1/2 onions finely sliced, 1/2 green pepper cut into small pieces, and a bunch of spinach (only the leaves). i fry in butter the green pepper & onions, & added 1tsp of garlic & 1 tsp light soy sauce. when the onions & green pepper softened, i added the spinach leaves. then i emptied them into the blender & added 2 tablespoon olive oil. i did not have chicken stock so i opened a can of straw mushrooms & used about 2 tablespoon brine from the canned mushrooms.
the sauce was really good. first class!
when serving, i heat up the spinach sauce, plated it & placed the flamed squid on top.^^
hasn’t got the looks of st ives porthminster chef michael smith’s flamed squid. the dish overall was superb!^^
to give bulk & colour, i cut 2/3 of a yellow pepper to small pieces, 1/2 onions thinly sliced, & the leftover stalk of the spinach in small 1cm cuts. i fried them in butter to soften, added 1 tsp light soy sauce & 1 tsp chopped garlic, 2 tablespoon olive oil & some brine from the straw mushrooms and then blend.
i added 2 tablespoon of coconut cream to a pan, heat to boil then added 1.5tablespoon of thai yellow curry bought from sheng shiong, and fried the paste to get the aroma. then i added the blend & more coconut milk.
the yellow curry (above photo) was really flavourful & yummy!^^
i bought mussels & manila clams from sheng shiong. there were no more mussels in the aerated water so i picked up a packet mussels from the chiller display section. they were supposed to be still live but evidently not as fresh.
when serving i heat the curry gravy on high heat, added the manila clams & cover to steam the clams, & added chopped tomatoes, then spinach leaves.
i think i made a mistake by adding white wine & a bit more brine from the straw mushrooms.
the curry clams (above photo) looked lemak & beautiful. taste wise it was still flavourful but somewhat diluted & not as intense as before.
this (above photo) how the st ives porthminster chef michael smith’s curry monkfish looks.
i made the mussels my usual way, just adding more butter, fry the sliced onions, ginger & orange peel then added white wine & steamed the mussels in the covered pan over high heat.
we took the mussels at porthminster cafe (above photo). it was excellent. my version was nowhere near in taste.
the flamed squid was excellent! squid was tender, succulent, tasty & my own green pepper, onions, spinach blended gravy was super. this dish is good!
the curry manilla clams was intended to be the curry base for my curry cod (replacing the monkfish) was very tasty & flavourful before i added the clams but became diluted, still tasty but less intense…need to make it thicker next time.
the mussels not so great. did not have fresh live mussels at sheng shiong today bought the packet ones which claimed live but not as fresh…anyway my recipe need some rethinking.