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.

Wineshark Weekly - 13 May 2012

Have been coughing for a while, and got a bit of stuffy nose also. Obviously in the best condition, it is quite annoying and making me difficult to focus on both my job and other activities. But still, this week is still full of interesting things to share...

I cooked at home last Sun, preparing a Fish Minestrone with Pesto soup and a Grill Chicken with Grape Sauce. Again, to make the perfect soup, the ingredients and the stock is critical so I went to the wet market to buy fresh small fish. It is a healthy soup as there are a lot of vegetable in it, and adding the Pesto really bring out the flavors and dimensions. The chicken was also tasty, buying the live one in the wet market instead of the frozen/chilled ones in supermarket. Detailed recipe can be found in the blog.

Quite surprising maybe to some of you, but I in fact have not been to Taikoo Shing for a long time. This week went to Ashima, a Yunnan restaurant in Cityplaza, to try something special. Originally we planned to go to the one in Mongkok, fortunately I checked before going and found it was already closed. We ordered Crispy Bee Cocoon, Wild Mushroom and Chicken in Special Pot Soup, Prawn with Wild Mushroom, and Fried Rice with Pine Mushroom.

The bee cocoon looks scary but is in fact nothing, apart from a bit of starchy on the feel it did not taste weird.

The soup is a bit salty for me, though the chicken is tender and obviously the soup had been stewed for a long while to make the meat completely separated from bone.

As to the prawn it is acceptable, I would not complain on the size of the prawn but think it would probably look better and more appetizing if bigger ones can be used. But the colour is certainly nice.

The rice is the best of the dishes, and the finely chopped pine mushroom did bring a good aroma to the rice.

Overall it costs $370 (with tips), a reasonable price and the thing I recommend is the mushroom. Apparently the ingredients are coming from Yunnan and it is worth trying.

With VinExpo coming to town soon there are a lot of activities in the wine industry. I also made myself busy wine tasting. I joined the Weingut Brundlmayer wine tasting organized by ASC, a good Austrian wine producer. The most memorable for me were the Gruner Veltliner Auslese and Cabernet Franc.

I then attended the Diamond Creek wine dinner organized by One Red Dot, which was held in the Chinese restaurant in Hotel Icon. The view and food is gorgeous (a restaurant I want to revisit again very soon), and able to meet and chat with the Ross family was highly enjoying. It was not a big group with about 7-8 VIP so we all got to interact closely with the family, learning their philosophy and wine making practices. Of course trying their three labels, Red Rock Terrace, Volcanic Hill and Gravelly Meadow, on 2001, 2003, 2006 and 2007 vintage were simply exceptional. Got invited also to visit their vineyard which is not opened to public, and really looking forward to that!

Yesterday was our monthly wine party, and this time the theme is Cote de Nuits. We had a total of 6, all very good:

• Domaine Geantet-Pansiot Charmes-Chambertin Grand Cru 1995
• Domaine Robert Arnoux Nuits-Saint-Georges 1er Cru Clos des Corvees Pagets 2004
• Georges Lignier et Fils Chambolle-Musigny 2004
• Mongeard-Mugneret Vosne-Romanee 2002? (forgot the vintage...)
• Gros Frere et Soeur Clos Vougeot Grand Cru Musigni 2006
• Serafin Pere & Fils Morey-Saint-Denis 1er Cru Les Millandes 2002

Special thanks to my friend Grace for offering her home for the party and doing all the cooking of the wonderful dishes!

Today is Mother's Day, and here let me finish by wishing all mothers forever healthy and happy!!

Wineshark Recipe - 43. Grill Chicken with Grape Sauce

First we marinate the chicken:

Ingredients:

• Spring Chicken - 1 cut in half
• Mixed Vegetable Shreds - 4 oz
• Thyme - 1/2 tsp
• Salt - 3/4 tsp
• Black Pepper Finely - 1/2 tsp
• Cooking Oil - 1/2 tbsp

First cut the chicken in half, take the major bones to prepare for the chicken stock.

Mix the vegetable shreds with herbs and oil, and squeeze till the juices come out, and then marinate the chicken for about 3 hours.

Pan fry the chicken on both sides till it turns slight golden, and put in oven to cook for 30min at 240 degC.

Then we prepare the sauce:

Ingredients:

• Butter - 1 tbsp
• Plain Flour - 1 tbsp
• Dark Grape Juice - 4 oz
• Port Wine - 1/2 tbsp
• Chicken Stock - 1 oz
• Worcestershire Sauce - 1 tsp
• Dark Grape - 4 oz
• Spring Onion - 1 pc

Cook the butter with flour for 1-2 min, and then add the grape juice, Worcestershire sauce and port wine.

Add the grapes to mix well, then pour on top of the chicken, sprinkle with spring onion.