Curtin FM 100.1 Thursday 19 March

It is Curtin FM day again, and this is what we talked about. It is a great recipe!

Spiced Fish Pieces with Tahini Remoulade
(serves 4)

You Need
12 Fish pieces

Crunchy Coating
3 Tblsp cornflour
3 Tblsp Polenta
3 Tblsp fine semolina
1 Tblsp Golden Spice
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp ground ginger
¼ tsp ground chilli

Tahini Remoulade
150g natural yoghurt
3 Tblsp Tahini
1 clove garlic, minced with salt
juice and zest of 1 lemon
½ tsp black pepper
1 Tblsp chopped parsley
1 Tblsp chopped gherkins
1 Tblsp chopped capers
4 handfuls of mixed lettuce leaves, including some bitter lettuce like radicchio
lemon wedges for serving
olive oil for frying the fish.

Method
To make the remoulade: Combine the yoghurt, tahini, garlic paste and lemon juice and zest in a bowl, and whisk thoroughly. Add the remaining ingredients and stir well.

Make the crunchy coating by thoroughly sieving the ingredients together using a coarse sieve. Season the fish pieces and coat in the crunchy coating.

Heat the oil in a hot non-stick fry pan and cook the fish pieces until golden. Drain on paper towels and serve over the dressed salad leaves with the remoulade spooned over the top.

New Cooking Class Schedule

The new cooking class schedule for April and may is now available on the Cooking Professor's website. I would love to see you in a class!

Hummus

A lot of people have requested this recipe, so here it is!

Hummus
(serves 4-6 as a snack)

You need
1 425 g can chickpeas, drained and rinsed
3 cloves of garlic, finely minced with salt
1 lemon juiced and zested
¼ cup tahini*
1 tspn ground cumin
Pinch cayenne pepper
¼ cup olive oil
Salt and pepper

*Tahini can be bought at most Continental Delis.

Method
Place all the ingredients in a food processor, and add the olive oil to form a thick, smooth paste. Season. Add extra lemon juice if too thick. (If you haven’t got a blender, just chop and then mash the chickpeas and add the rest of the ingredients, with the oil added once the mixture begins to become paste-like.) To serve, transfer to a bowl, sprinkle with some extra cayenne papper (or paprika for a milder taste) and drizzle with olive oil.