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Post by smokey on Dec 6, 2014 18:31:51 GMT 10
I searched around the web for a little ,,,, no BIG insperation after remembering a Mat Moran article in last weeks Sunday news paper. Did lots of trawling and came up with a point blank target. This was so good that I simply had to share how I interpreted my cook tonight. I started off with some frozen SA blue mussels that I've never had before and I can say they are quite good. meat is a little smal compared to NZ green but far superior flavour. I won't list exact measure as I just winged it  Pic above with the brand of SA blue Mussles. Pic below with a few more ingredients  Into a deep pot I placed about 3 tablespoons of EVOO Then sorte four cloves of garlic Add Salmon, Prawns, Calamari , Mussles, and a hand ful of parsley. Lid on at full heat to bring temp back up. Then add a cup of white wine and chili to taste and a crack of black pepper. Shake pot to mix and don't stir. Lid back on to steam. When near done add 125ml of light cream and again shake the pot to mix though. On a deep serving dish, lay out baby spinach or mescaline and pour over the entire sea food and liquid. Serv with crusty bread and have a happy moment  |
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Post by chrisg on Dec 7, 2014 8:55:42 GMT 10
 Looks and sounds delish - I'd be sent to Coventry if I even suggested it here, wife is averse to both mussels and calamari Good to see Boston Bay mussels, they are very, very under-rated, on a par with the better known Coffin Bay oysters for seafood from S.A in my opinion. Also really good to see someone else using Houghton wine for cooking. The winery is local to me, of itself a bit hokey but they have always made really good wine, especially whites, for a very fair price so you genuinely can follow the maxim of using drinkable wine for cooking without breaking the bank I'm heading up there next weekend for a mixed couple of dozen for Christmas, heavy on their SSB. Cheers |
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Post by smokey on Dec 7, 2014 8:59:48 GMT 10
Forgot to mention I used the side burner of my gas bbq and it was plenty hot for this dish.
Thinking about it, This possibly could be done in a cast iron pot on top of a gas grill.
That wine is what I almost always use for cooking as it doesn't leave that cheap wine flavour, but is cheap at $5 when on special.
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Post by chrisg on Dec 7, 2014 9:10:54 GMT 10
There's a place here in Northbridge that from the outside looks like the kind of dive you do not want to eat in but that does some of the best chili mussels I've ever eaten. I really don't quite know why they don't spend a bit more on the place but it remains a well-kept secret. They treat it like a Korean BBQ, burners on each table and bring out the prepared pots, cast iron and massive, plonk them down and pass by every few minutes to give them a rattle whilst you munch on an entree of pickled octopus. Once the pots are steaming and rattling themselves they toss in some wine and cream and the table can have at it. Very Mediterranean, very delicious, I take gourmand friends passing through town there quite often, they always want to go back next time Cheers |
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Post by bill44 on Dec 7, 2014 10:03:33 GMT 10
I had a great argument with a bloke because I hold that, regarding wine, if you won't drink it then don't cook with it. He said that it doesn't matter and claimed that he should know because he used to have a restaurant. I found out later that his so called restaurant failed after 4 months, I wonder why?
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Post by smokey on Dec 7, 2014 10:43:53 GMT 10
Ha, I think you won that debate via karma Bill  My liqor bloke is quite good and will tell me if an inexpensive wine is any good for both drinking and cooking. He likes cooking with wine himself and we have discussed that certain flavour that comes when using the wrong wine, red or white. I let him make the mistakes and run off his success. he is a little local shop and can't beat the Dan murthys but that kind of service and a good chat about wine and food keeps me comming back. The wife however will look for specials anywhere. |
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Post by bill44 on Dec 7, 2014 12:05:45 GMT 10
We get through a fair bit of wine, 5-6 bottles a week. This is where we buy from Winemarket BTW that's a link. |
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Post by chrisg on Dec 7, 2014 12:08:23 GMT 10
It's a question of taste I suppose, and being sensible. Anyone who used Grange to cook would be more than lacking being sensible, but by the same token I've no aversion to using cask wine, especially red. It's often forgotten that cask wine is really a matter of selling non-vintage excess, some of it is pretty good. If you doubt that decant some cask red, especially Renmano, let it breath and test your resident wine snob However for anything that is going to really feature the wine as part of the cooked dish I look around for something I'm happy to drink but sub $10 a bottle. Cheers |
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