Wineshark Recipe - 49. Fillet of Pork Mozzarella

Ingredients:

• Fillet of pork - 1 lb (to divide into 4 pcs)
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp
• Plain flour - 2 oz
• Egg - 1
• Bread crumbs - 2 oz
• Concassee - 8 oz
• Mozzarella cheese - 2 oz

First slide the fillet into four pieces, and marinate with salt and white pepper powder.

Then we prepare the Concassee sauce:

Ingredients (this is good for 20 people):

• Garlic finely - 1.5 oz
• Onion finely - 1 lb
• Oregano - 1 tbsp
• Marjoram - 1 tbsp
• Tin tomato peeled - 2 lb
• Diced peeled tomato - 3 lb
• Tomato juice - 1 lb 8 oz
• Tomato paste - 2.5 oz
• Vegetable oil - 3 oz
• Sugar - 1.25 oz
• Salt - 0.5 oz
• White pepper powder - 1 tsp

First stir fry the onion and garlic with oil, and after it smells good add the herbs, tomato paste and diced tomato.

Finally add tin peeled tomato, tomato juice and other seasonings. Slowly cook for about 20min.

Then deep fry the fillet in hot oil, and put the nearly cooked fillet on a baking tray, cover them with Concassee sauce, and coat with Mozarella cheese.

Ready to serve when the cheese got melted and turns yellow.

Wineshark Recipe - 48. Vegetable Potato Kugel

Ingredients (this is good for 6 people):

• Potatoes - 1 lb 4 oz
• Carrot shredded - 8 oz
• Onion shredded - 6 oz
• Garlic finely - 1/2 tsp
• Egg - 1
• Cooking oil - 1 tbsp
• Parsley finely - 2 tbsp
• Bread crumbs - 2 tbsp
• Parmesan cheese - 2 oz
• Butter - 1 oz
• Plain yoghurt - 1/2 cup
• Spring onion diced - 2 stems

First clean the potato, and put in a pot with water. Add a bit of salt and cook. Continue to cook for 10min after the water boils, and then turn off the stove. Continue to immerse the potato in the hot water for 5min (remember to cover the pot).

Remove the water and let the potatoes cool down, then remove the skin and shred. Add the carrot and onion shredded onto a baking tray, and mix well with egg, cooking oil, parsley, garlic, bread crumbs and butter. Press to the shape of the tray.

Bake for about 20min, and then sparkle with Parmesan cheese. Continue to bake for about 10min. Before eating add the spring onion and yoghurt.

Wineshark Recipe - 47. Penne Baked Fish and Broccoli

Ingredients:

• Fish Fillet - 12 oz
• Broccoli - 8 oz
• Penne - 14 oz
• Sauce Supreme - 1 lb 10 oz
• Salt - 2 tsp
• White Pepper Powder - 1/2 tsp
• Butter - 2 oz
• Cooking Oil - 4 oz
• Egg Yolk - 1
• Parmeson Cheese - 2 tsp

First boil the penne in hot water, adding salt into the water to increase the flavors. Aftera round 10 min, remove the penne and keep a bit of the water used in cooking.

Use butter to stir fry the penne, add seasonings and then put in oven tray.

Marinate the fish fillet with salt and white pepper powder, then coat with flour and egg yolk.

Pan fry the fish fillet till it turns golden brown, and put on top of the penne.

Boil the broccoli in hot water for a while till it is completely cooked, then retrieve and put in the same oven tray, along with the fish fillet.

Pour the sauce supreme on top, then add the parmeson cheese and put in oven till the surface turns golden brown.

Wineshark Recipe - 46. Rock Mussels Mornay

Ingredients:

• Mussels - 16 pcs
• Onion chopped - 4 oz
• Thicken Cream Sauce - 10 oz
• Egg Yolk - 1
• Parmeson Cheese - 2 tsp
• White Wine - 2 tsp
• Butter - 1 oz
• Salt - dashes
• White Pepper Powder - dashes
• Mashed Potato

First use butter to stir fry the onion, and then add mussels. Spray with white wine and add seasonings.

Put the mussels back into the shell, pour cream sauce on top. Sparkle with cheese and put in oven, with mashed potato at the bottom.

Wineshark Weekly - 20 May 2012

This week I was in Manila for four days, and had a team building with the staff. Getting up super early at 4am is not the hardest part, but the exercises really were taxing. I had attempted wall climbing, obstacle run, earthball, rope sliding, canoeing, swimming pool coin picking, with only the mud-sliding I skipped. After bathing in a super hot day and get burnt, during lunch the weather turned bad with torrential downpour and thunder. Running back to the gathering place I got totally wet and it was quite an experience, but still fun... In summary, I felt I am overweight and lack of exercise...

Coming back to the restaurant, this week we tried Chi Kee in Mongkok Langham Place. It is a noodle cafe with nice wanton and congee, with quite a few outlets elsewhere also.

I had the wanton and dumpling noodle, with fried fish ball. The soup was prepared in the traditional way, with a strong 'Da Di' fish flavor and the noodle was chewy. The wanton was also made to the right size, overall a good one!

The fish ball was without surprise, though not bad.

Ivy had a congee with pig liver and kidney, plus a wanton with spicy 'red oil'. The congee looked soft and creamy, with the liver fresh and cooked at the right level. The wanton was good, though dipping in the chili oil did not suit it well.

Overall it cost $117, quite reasonable and if you don't have a lot of time but still want something decent, this is a noodle shop I recommend.

The weather was very unstable when I returned home on Sat. And as a result I decided to cook instead of dining out. This week I made two dishes: Baked Curried Fish and Busecca Soup Italian. Both are nice, with the soup a healthy one because of the large amount of vegetable. I also replaced the vealtripe with pig stomach. The curry is sweet, a bit like the Japanese style, and certainly a good dish to have with rice.

Chateau Famaey Fut de Chene 2007 (Cahors)

Good quality Cahors with deep purple colour and reasonably intense and youthful nose of oak, cedar, vanilla, black fruit, blueberry, cloves and violet. Medium in acidity, the wine is of fairly high tannin, ripe yet grippy in texture. Fairly full body, it has a reasonably intense palate of black fruit, oak, cedar, tobacco and violet flavors. Finishing in reasonable length, the ripe, fruity palate and fragrant nose of reasonable complexity is the highlight, with a smooth and rounded structure. Though on palate it is simpler. Ready to drink now and can benefit from further ageing of another 2-3 years.

Happy to know that my business class ticket to France had been confirmed, and now working on the final details with the group and the agent in France, hope to get it all fixed next week!

Wineshark Recipe - 45. Baked Curried Fish

Ingredients:

• Fillet of sole - 4
• Lemon juice - 1/2 lemon
• Butter - 1oz
• Peeled apple - 2
• Whipping cream - 6oz
• Dry white wine - 2 tbsp
• Sugar - 1.5 tsp
• Curry powder - 1.5 tsp
• Red chili powder - 1 tsp
• Mango chutney - 1.5 tsp
• Salt - 1 tsp
• White pepper powder - 1/4 tsp

First defrost the fillet and wipe it dry. Soak in lemon juice for 15min and then add salt and white pepper powder to marinate.

Peel the apple and cut into small pieces, then blend with whipping cream, white wine, sugar, curry powder, red chili powder and mango chutney.

Wipe the butter on the baking plate, and put the sole on top. Then add the curry sauce. Bake in pre-heated oven for about 20min, with temperateure of 180-200 deg C.

Side with rice.

Wineshark Recipe - 44. Busecca Soup Italian

Ingredients:

• Cooking oil - 2oz
• Onion finely - 5oz
• Leek finely - 5oz
• Diced potato - 10oz
• Diced carrot - 5oz
• Diced tomato - 3oz
• Cabbage - 3.5oz
• French beans - 2oz
• Vealtripe - 1lb (I use pig stomach instead)
• Tomato paste - 2oz
• Stock - 2lb
• Pesto - 2 tbsp
• Bacon - 2oz
• Garlic - 1 tbsp
• Marjoram - 1/8 tsp
• Salt - 3 tsp
• Parmesan cheese - 3oz

First stir fry the onion and leek, and then add the potato, carrot, tomato and cabbage to stir fry for a while.

Add beans, vealtripe and tomato paste to the mix and stir fry for a short time, then add the stock till the vegetable are softened.

Adjust with the seasonings and herb, add the pesto upon serving.