No. 45 - Not So Cook Islands - Raw Ika Mata!

Parsley throwing frenzies, scraps of stripy fabric from Ikea and lemons. Food blogging 101.

This was an exercise into how to photograph your food, so that it doesn't end up looking like those laminated menus you find on holidays that have a lethargic photo of every single dish on the menu. It's amazing what a nasty strip light and the worlds slowest smart phone can do. A unique look behind the scene of the glamourous world of food blogging...

Beauty.

Ika Mata                                                                                                                       7/10

                                                                                                                

Ika Mata is like ceviche with coconut milk. Ceviche is raw fish cooked in lemon or lime juice. Because it's raw, get the freshest fish you can. I've done it here with tuna (because I love myself) but it will work with any type of firm fish. Perfect as a 'Late Late' snack.

250g fresh tuna, cut into chunks

Juice of 2 lemons

1 red pepper, finely diced

1 red onion, finely diced

handful of parsley, finely chopped

handful of mint, finely chopped

splash of tabasco, to taste

1/2 can of coconut milk

salt and pepper to taste

Add the tuna to the lemon juice and leave to marinate in the fridge for up to an hour. The smaller the chunks the less time it will take. The lemon juice actually cooks the fish so keep an eye on it. When the edges become to a whitish opaque colour (how it looks when cooked with heat) it's done.

Drain the tuna and mix with the remaining ingredients gently. Serve on toast, drink with wine and Tom Cruise. 

No. 43 - Congo (again) - Killing Two Congo's with Two Quail (Twice)

You can tell that Sesame Street were responsible for my alphabet skills.  I still need to learn which letter comes after which without, at the age of twenty four, having to sing my ABC's. Next time won't you sing with me, for real. 

                               

This must be why (and I know I'm only on C) I've gone and (spatch)cocked it up and cooked Congo twice! I suppose that means I've subsequently cheated twice by combining the Democratic Republic of Congo and the Republic of Congo to make less work for myself.  Now I'm unsure if I've half cooked four countries (the two Congo's twice) or just cooked two countries adequately (the two Congo's once). 

I am willing to conveniently accept the latter - in this case two wrongs do make a right. Either way, I need to get a move on... 

Congo Spatchcocked Quail with Fried Potato, Chickpeas and Spinach                         8/10                                                     

(The Quail represents the Democratic Republic of and the potato dish the Republic of Congo)

I'm glad I didn't google what quails look like, not like chickens, like little birdies...

Before four ended up dead, plucked, with their insides still inside them and consequently their blood on my hands (and everywhere else) ...

Despite the gore, I had never tasted quail before so I was really looking forward to it. They're really good, like giant chicken wings but much better (you absolutely have to pick them up). The potato dish was also really good, better than I thought and much better than just a 'side' dish. I'll definitely cook it again. It was like a Spanish tapas dish.

For the Quail

4 quail
3 cloves of garlic
2 chillies
knob of ginger
1 tablespoon of oil
1/2 a red onion

Spatchcock your quail by putting it breast side down on your chopping board and cutting out its backbone with a scissors. I shouldn't be too difficult at all. If there are any internal organs pull (like me) or cut them out too. Rinse under a cold tap and carefully dab dry.

In a pestle and mortar, combine the garlic, chili, ginger, onion and oil. Toss the quail in the marinade the leave for an hour or as long as possible.

Grill or barbecue on a medium hot heat until cooked through. I put mine on for nearly half an hour but my grill is temperamental and likes to set off the fire alarm. Let them rest for a few minutes before serving.

For the potato dish

4 large potatoes, cooked and cooled.
1 red and green pepper, chopped

1 onion, chopped

1 tin of chickpeas, drained

a couple of big handfuls of spinach

oil for frying

Peel and cube your potatoes, fry in hot oil until crispy and golden. Soften the onion and pepper in a pan, add the chickpeas and spinach and stir until the spinach is wilted. Stir in the crispy fried potatoes and season with plenty of salt and pepper. Serve with your hot birds.