Showing posts with label Cod Fillet. Show all posts
Showing posts with label Cod Fillet. Show all posts

Friday, 10 January 2014

Entertainer App 1-For-1 Main Course @ La Nonna, Holland Village

Last Saturday while sourcing a new eatery for our usual weekend brunch as well as an early celebration for my boy’s birthday, we decided to pop over one of La Nonna’s branch which is located in Holland Village. Upon arrived, the outlook of the restaurant give us a warm and homely feel with friendly staff bringing us to our seats.

[La Nonna @ Holland Village] Outdoor alfresco area
If you are curious like us, La Nonna meaning "The Grandmother" in Italian and it serves traditional Italian country cuisine.

Monday, 25 November 2013

[The Entertainer app] One-For-One Deal Main Course @ The Disgruntled Chef

Located at 26B Dempsey Road, The Disgruntled Chef is a bar and restaurant which offers European dishes in a cosy environment that is away from the heart of the city. And while browsing through my Entertainer “1-for-1 main course” deals we decided to try their main courses where I called up to make reservation for their weekend brunch.

Before sharing our views at Disgruntled Chef, here is a quick run through of what I had mentioned in my previous post at Bedrock Bar And Grill on “How to use the Entertainer App”. This app is FREE to download from your mobile phone (available on iPhone, Android and Blackberry) and there is no charges to utilise their monthly deals too. But if you wants to enjoy the full version of the Entertainer App with more than 990buy one get one free” offers on food, travel and etc, you can purchase the Full App @ SG$57 (usual price SG$95) for a limited time of 40% offer price.

Sunday, 2 September 2012

Culinary Master Class At Waterfall Cafe, Shangri-La Hotel

A few week ago, I was invited to attend a Culinary Master Class by Chef de Cuisine Stephane Cocu at Shangri-La Hotel, Singapore’s new Waterfall Café. This homely and relaxing cafe was officially opened on 19 July 2012 serving savour healthy yet creative dishes inspired by Mediterranean flavours.

Over the years, Chef Stephane's talents have been recognised by many Michelin-starred establishments, such as Le Crayeres in Reims, Restaurant Comme Chez Soi in Brussels and Restaurant Daniel in New York.

Being inspired by Mediterranean culinary philosophy, Chef Stephane crafted a simple menu that embraces the quality of eating well. Immensely passionate about the use of herbs, smoked salts, vinegars and exotic spices, Chef Stephane’s dishes are refreshing and light on the palate.

Above shows the 3 course menu which Chef Stephane had prepared for the Master Class workshop and these dishes are also available at Waterfall Cafe together with other dishes on their menu.

This is their cosy private dining room at Waterfall Cafe, featuring a fully functional show kitchen which is ideal for cooking workshops, small gatherings or corporate retreats.

Being a true advocate of healthy dining, Chef Stephane ensures that all products are sourced from sustainable origins and are free from hormones, pesticides and antibiotics. Here I am sharing 3 recipes of the dishes that we had during the Culinary Master Class workshop which I sure you could also try it out at home using similar ingredients.


WATERMELON AND TOMATO SALAD


A very refreshing starter with using Watermelon, mint leaves and some spices and seasoning that is prepared by Chef Stephane. 


(Serves: 1  | Preparation: 10 minutes )

Ingredients:
  • 100g Fresh Tomato
  • 100g Fresh Watermelon
  • 20g Aragula Salad
  • 15g Black Olive(pitted)
  • 10g While Grain Mustard
  • 40g Parmesan Cheese
  • 25g Olive Oil
  • 30g Red Onion(sliced) 5g Fresh Mint
  • 2g Fresh Basil
  • 15g Honey Vinegar


Method:-
1. Cut watermelon into cubes of 1 cm each. Slice sherry vine tomatoes into quarters. Chop fresh mint. Sliced pitted black olives and red onions.

2. To make the crispy parmesan cheese cracker, begin by preheating oven to 150 degree Celsius. Spread parmesan cheese in a non-stick pan and place it in the oven. Bake parmesan cheese until it becomes a nice, blond colour. Remove it and let it cool so that it will get crispy.

3. In a mixing bowl, throw in watermelon cubes, tomatoes, chopped fresh mint, olives and onions. Season with 10g of honey vinegar, 15g of olive oil, whole grain mustard. Add in salt and pepper as preferred. Set aside for later use.

4. In a soup plate, season arugula salad with the remaining oil and honey vinegar. Line the plate with arugula salad before placing the mixture from step 3 on the salad.

5. Garnish salad with crispy parmesan cheese cracker.

Chef's Tip:
~ If the watermelon is not sweet, you may add hone as preferred.

~ Mint leaves can be replaced by basil according to your preference.



ALT ANTIC COD IN BARLEY RISOTTO


Fresh, succulent Atlantic cod with barley risotto, pequillo peppers, Vadoucan emulsion. This is a unique risotto where Chef Stephane replaced rice with organic barley. 

(Serves: 1   | Preparation: 30 minutes   | Cooking: 10 minutes)

Ingredients:
  • 150g Fresh Cod Fish
  • 50g Organic Barley
  • 30g Pequillo Pepper
  • 30cl White Wine
  • 30g White Onion
  • 100g Heavy Cream
  • 100g Milk
  • 5g "Vadouvan" spice blend
  • 5 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 1/2 Lime
  • A Zest Orange
  • A Zest Lemon
  • Salt and Pepper

Method:-
1. Dice white onion into 3mm thick.

2. In a large pot, suet diced onions with 3 tablespoons of olive oil and fresh butter until the onions are tender and colourless.

3. Add barley to pot and suet for 2 minutes. While stirring the mixture, pour in white wine and let it boil until the wine has evaporated completely. Next, cover the mixture with water.

4.Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the risotto as it cooks. When the liquid has almost evaporated and risotto is still too "al dente". you can add a bit of water and let it cook again until the barley becomes tender.

5. Boil milk and heavy cream. Add "Vadouvan" spice blend (consists of fenugreek, cumin, onion and garlic), salt and pepper and let it infuse for 30 minutes. The sauce should turn to a strong yellow colour. Add lime juice.

6. Split pequillo pepper into half and remove the seeds. Cut them into triangles and set aside for later use.

7. In a non-stick pan, add 2 tablespoons of olive oil. Using low heat, sear cod fish on one side until it turns dark blond with a crispy exterior. Flip fish over an turn off the flame. Leave fish to cook in the pan for 2 to 3 minutes before removing it.

8. In a pasta bowl, put barley risotto and place fish on top. Spread warm triangular pequillo peppers on fish. Drizzle sauce over the dish ad serve.

Chef's Tip:
~ For a big piece of cod fish, you may slice it into 1cm thick so it cooks better.



FLOURLESS CHOCOLATE CAKE


As a chocolate lover, I dote this cake flourless cake a lot. I love it's semi-moist texture with a rich chocolate after taste which I would definitely try making some with this recipe soon.


(Serves: 4  | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
90g Dark Chocolate
33g Water
50t Sugar
60g Butter
2 Egg

Method:-
1. Prepare a pot to boil water and sugar.

2. Add chocolate to a mixing bowl and set aside for later use. Dice butter to soften it.

3. When the water and sugar has boiled, pour them into the mixing bowl with chocolate. Stir well until chocolate melts completely. Next, add in butter, bit by bit.

4.Crack an egg into the mixture and stir well. Repeat this step for the other egg.

5. Set the mixture aside so that it gets thick. Meanwhile, pre-heat oven at 160 degree Celsius. Using a brush, oil your pastry ring (or a ramequin, if preferred).

6. Pour the mixture into the pastry ring until it is 2/3 filled and bake it for 15 minutes.

7. Let the cake cool for 5 minutes before you serve it warm with a scoop of bourbon vanilla ice-cream.


Some of the snacks, bread and beverages that are available in the cafe. Love their organic juice and soda too!

A cosy corner which is good choice for an afternoon tea gathering



With a seating capacity of 92, including 24 seats in the al fresco area, Waterfall cafe is open from 6:30 am to 10:30pm daily, except dinner on Sundays. It also serve as an all-day dining cafe starting from breakfast, light snacks, lunch and dinner.

WATERFALL CAFE
Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Reservation: (65) 6213 4138
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/waterfall-cafe/

Opening Hours: Daily (except Sundays)

~ Breakfast; 6.30am - 11am

~ Light Snacks; 11am - 12pm, 3pm - 6pm

~ Lunch; 12pm - 3pm

~ Dinner; 6pm - 10.30pm


Tuesday, 14 September 2010

Steam Cod Fish ~ 破布子蒸鳕鱼

Steaming is a method of cooking using steam which is also considered as a healthy cooking technique that is capable of cooking almost all kinds of food. Steaming works by boiling water continuously, causing it to vaporise into steam which carries heat to the food and cooks the food. This method also preserves the freshness of the food and cause non-greasy texture compared to fry or deep-fried stuffs.

To master a good steaming technique, you must learn how to control the heat and timing so that you can easily cook up some delicious dishes without over cooking them. Steaming method is often consider as one of the most pouplar choices among working mother that needs to prepare some quick and delicious dinner within short time after a long day at work.

Today's I am going to share with you a new ingredient that is not commonly found or used in Singapore. Cordia (破布子/
荫树子) fruit which can be eaten raw. But the common method of eating this fruit is to wash and add brine to boil, stirring constantly for about more than an hour to let the peel rupture. After the boiling, cordia fruits will be either use together with other other seasonings, frozen or pickled. And the end products can be used in stir-fry, make soup, steam with other ingredients or as a seasoning in sauce. Cordia is normally found in most Taiwan or China cuisine where they are often use to steam seafood such as fish and clam.

Note:
~ I bought this Cordia Fruits(破布子/荫树子)from one of those floating stall in the wet market that is specialist in selling Taiwan food products.

~ Alternatively you might want to check with those food stores at Chinatown area that sell Taiwan or China food stuffs.





Ingredients: (Serves 2)
1 Piece of Cod Fillet, 200g
2 Clove of Garlic, cut into slices
1 Stalk of Spring Onion, cut into sections
1/2 Stalk of Chili, cut into slices

Seasonings:
1.5 Tablespoons of Cordia Fruits(破布子/荫树子)
2 Tablespoons Glutinous Rice Wine
1/2 Teaspoon Sugar
1/2 Teaspoon Sesame Oil
Dash of Pepper

Method:
1. Rinse and pat dry the cod fillet with kitchen paper towel, set aside on the plate.
2. Mixed all the seasoning in a small bowl and drizzle it on top of the cod fillet.
3. Place the garlic slices, chilli and spring onion on top of the fish, cover with clearwrap leaving a little whole or grap.
4. When the water in the steamer comes to boil, lower the heat, place the plate of fish on the steaming rack and steam over medium heat for about 8 - 10 minutes depending on the thickness of the fish. (when the time is up, you can test the fish by using a chopstick to check whether the meat is cooked)
5. Remove and serve hot with steam rice.


As you can see, this dish is so easy to prepare and you can even pre-mixed the seasoning or assembly the fish on plate a day before or early in the morning before you goes to work. So when you reached home after work, everything is ready for you to get the wok for steaming. This dish taste refreshing with that hint of chilli and the sweet and sour mixture from the Cordia fruits. Posted by Picasa


Friday, 8 January 2010

Steam Osmanthus Cod Fish

In about a month's time, there will be two great occasions that falls on the same day of 14th February 2010. And I am sure most of us is aware of this Special day which marks the 1st day of the Chinese New Year as well as the Western Valentine's Day. So on this day, most or maybe all the restaurants will be fully packed with people celebrating this double occasions. In this case, why not try to whip up something special for your family or love one at the comfort of your home.

Since it is near towards the Chinese New Year season, I am sure whatever you have or going to prepare, you would want to give it some auspicious name. Today, we are going to prepare this "Osmanthus Cod Fish" with a translated name of "桂花蒸鳕鱼" which sounds like prosperous fish/become more prosperous every day(蒸蒸日上). For readers who has being following my post, you will have read about this Osmanthus flower which I have used it quite a number of time in making dessert or herbal drinks.

Ingredients: (serves 2)
1 Large Cod Cutlet
1/2 Tablespoon of Osmanthus Flower
1 Teaspoon of Wolfberries
3 Red Dates, halves
Some Broccoli Florets, blanched
1/2 Tablespoon Mirin/Glutinous Rice Rice, optional

Method:
1. Clean and pat dry the fish, lightly marinate it with some light soy sauce and corn flour.
2. Next arrange the fish cutlet on a plate together with the red date, wolfberries and 1/2 of the Osmanthus Flower.
3. Prepare a steaming pot with metal rack, when the water boils, put the plate of fish on the rack and steam on medium high heat for about 5 minutes.
4. Remove the pot cover, drizzle mirin/glutinous rice wine on it, scatter the remaining Osmanthus Flower and continue to steam for another 2 to 3 minutes till the fish is cooked through.
5. Remove and serve with warm rice.


Note:
~ You can choose any type of fish fillet/cutlet that is suitable for steaming or to your liking.
~ The timing for steaming the fish will depend on the thickness, you can test it after 5 minutes of steaming time, using a chopstick/fork to test the center of the meat.


Osmanthus is a highly perfumed flower, and it is well known that you can smell it nine miles away! It is a deliciously fragrant flowers which carry the scent of ripe peaches or apricots. Other than its refreshing fragrant, in the Chinese Medical terms, it is also used to reduce phlegm if you have a bad cough. Posted by Picasa


Sunday, 1 March 2009

Lotus Seeds & Cod Porridge

Cooking and making sure that our kids have the best nutrition of all is always the tougher job for a mum. Although I love to cook and bake but then my son was rather a picky eater when it comes to food. He won't eat rice that is too soft or too dry. He wants his porridge to be cooked in certain standard.... As far as I know I didn't impose all these eating habits to him but I don't know why he is so particular when it comes to food so with his problem it's always hard for us to feed him with stall food. So whenever I can, I will cook porridge for him because it is the best and easier way to incorporate more items in it so as to get all the nutrition in one pot.

Today's dinner will be Lotus Seeds & Cod Porridge, in order to make the porridge come with a nature, fragrant and sweet taste I added some sweet corn, carrot slices, wolfberries and lastly some Chinese barley. As you know Lotus Seeds strengthen the Heart, Liver, Spleen and Kidneys and also energize the Qi and promote blood cell formation. So sometime is good to add it into porridge or soup to promote good health. And I always cook something like this in two person portion so that both my dear son and I will get to enjoy the same food.........and this is one of Reyon's favourite Porridge dish. Posted by Picasa

Ingredients: (serves 2)
1/2 Cup Uncooked Rice
120g Cod Fish Fillet, cut into thick slices
1/4 Section of Sweet Corn, cut into halves
6 - 8 Slices of Carrot, cut into 0.5cm thick
1/2 Tablespoon of Wolfberries
8 Dried Lotus Seed, pre-soaked in hot water
2 Tablespoons of Chinese Barley

Method:
1. Wash the rice and add enough water for making porridge then bring it to boil.
2. Add in the sweet corn, carrot, lotus seeds and barley; simmer over low heat till the rice grain is soft.
3. When the porridge is almost done, remove the barley bag and add in the cod fish slices and wolfberries.
4. Let it simmer for about 5 minutes, switch off the heat, covered and let the porridge rest for about 10 - 15 minutes before serving. (this will allow the grain to slowly absorb the fish flavour and as well expand into much softer texture, but if you prefer whole grain porridge you can serve it immediately)

Note:
1. As you can see I place the Chinese Barley inside a disposal tea-bag before putting it into the pot to cook with the rest of the ingredients so that the cooked barley will not be mixed into the porridge.(for this case, i just want the barley to make the porridge more fragrant)
2. Rinse and soak the dried lotus seeds with HOT water till soft. (DO NOT use tap water to rinse first or else it won't be soft easily)

Related Post:
1. Cod & Wolfberries Porridge


Saturday, 10 January 2009

Steam Cod With Tangerine

Chinese New Year is just two weeks from today. The festival traditionally begins on the first day of the first lunar month (Chinese: 正月) in the Chinese calendar and ends on the 15th day. So for this coming festival, let me share with you one of the dish that I have prepared for my Chinese New Year Menu :) It's called Steam Cod With Tangerine and "如鱼得水" in Mandarin.

This is a very eye catching colourful dish that is full of favour. As you can see from the ingredient pictures, I actually used the New Year Tangerine as one of the ingredients because of it's wonderful colour and fragrance. The tangerine is an orange or red coloured citrus fruit and it is a variety of the Mandarin orange. The fresh fruit is also used in salads, desserts and main dishes. Tangerines are a good source of vitamin C, folate and beta-carotene. They also contain some potassium, magnesium and vitamins B1, B2 & B3. The combination of Cod and use of some Chinese Herbs will eventually brings out the natural taste of the dish with any seasonings.

There are a few versions that you can come out with using the ingredients shown in this dish. It's just a matter on how you prepare it to suit your family taste-buds. Eg. If you or your family don't like the strong fragrance of the Dang Gui - 当归片, you can omit it and it be be just like an normal steam cod dish without herbs. But since I am serving this as an individual portion, the usage of Dang Gui is only a small slice per plate just in order to fragrance the cod and cover the fishy smell......This is a very simple, and easy to prepare dish which you can do it even if you don't have tangerine, just replace it with Orange......... Posted by Picasa

Ok I will leave you with this Chinese New Year dish and I would also like to take this Opportunity to wish everyone a Happy Lunar New Year earlier just in case I am too busy to post anything till then.........

Ingredients: (serves 2)
6 Slices of 2" x 4.5" Cod Fillet(雪鱼)
2 Medium Size Prawns
1/2 Tablespoons Wolfberries(枸杞)
2 Small Slices Of Dang Gui(当归片)
2 Tablespoons Rice Wine(黄酒) or Mirin
1 or 2 Tangerines(桔子)

Methods:
1. Remove the shell of the prawns and leave the tail part on, devein and cut a small opening slit at the middle of the back and push the tail through the hole bending on the belly side.
2. Slowly remove the peel of the tangerine, then cut it into thin strips and set aside. Next remove the white pits of the tangerine flesh and separate each wedges and set aside.
3. Place 3 slices of the cod fish one on top of each other but leave about 1/2 cm allowance between each slice then roll it up and place it on a small plate.
4. Next place the prepared prawn on top of the fish slices (refer to ingredient picture, 1st row - column 2).
5. Break a slice of the dang gui into half then place it on the both side of the fish pyramid, sprinkler with some wolfberries and arrange some tangerine wedges on the side of the plate.
6. Upon steaming, drizzle 1 tablespoon of rice wine on the fish, top with tangerine peel strips and steam over medium heat for about 5 minutes or till cooked through depend quantity used.
7. Serve hot with rice or as starter.


Notes:
a) If you don't like cod, you can replace it with other fish fillet that is suitable for steaming, eg. Grouper - 石斑.
b) You can also omit the prawn and just purely using fish slices.
c) If you don't have Rice Wine, you can replace it with 2 Teaspoons of Hua Diao Jiu (花雕酒) instead as the taste is much stronger than the sweet rice wine.
d) You can also replace it with 2 Tablespoons of Chicken Stock if you do not wish to serve liquor to kids.

Comments from my food taster :)
* You can actually taste a few favour and fragrance in this dish. When you drink the gravy, it's full of tonic and sweetness because of the rice wine, cod and wolfberries and it's also scented with some tangerine fragrance.

*When you give a bite to the fish, it's smooth, silky and it has a combination of dang gui and tangerine peel taste which make it light and refresh.

Related Post:
1. Steam Cod Fish & Double Boil Frog Soup

Sunday, 28 December 2008

Cod & Wolfberries Porridge

Cook this quick and easy nutritious porridge for our dinner. I have turned this simple dish into two version that suits both kid and adult. I cooked the porridge with some wolfberries until almost done then I add in the half-cooked pan-fry cod fish and continue to simmer till done.

Wolfberries can strengthens our body and bones, supplements kidneys and energy, nurses liver and clarifies eyes. It also cultivates energy and aids yang bodies, moistness lungs and stops coughing. Whereas Cod is a popular fish with a mild flavor, low fat content and a dense white flesh that flakes easily. The use of cod fillet is to prevent bone that might be found inside the fillet and cause hazard to kid when they consume.

If your kid is not fancy of eating fish, this is a good dish which i find it suitable to incorporate fish into their meal, as the porridge is ready to be serve, you can just check for bone in the fillet then mash it together with the porridge and feed the kid, the texture and colour of the cod fillet blend well with the porridge and the kid don't really notice the existing of the fish...... :)Posted by Picasa

Ingredients: (serves 2)
1/2 - 3/4 cup of uncooked rice
1 Medium Size Cod Fillet, around 100 - 120g
1/2 Tablespoon of Wolfberries, rinse
600ml - 700ml Water
1 Century Egg, roughly chopped

Methods:
1) Wash the rice and soaked it with the require amount of water for about 30 minutes before cooking so that the texture of the porridge will be nicer and easier to cook through.
2) Next cook the porridge accordingly. While cooking the porridge, rinse, check for bones and marinate the cod fillet with some soy sauce, pepper and dust with some cornflour.
3) Next heat up a non-stick pan and lightly grease it with some oil then pan-fry the cod fillet, skin side down for about 2 minutes till sightly brown on both sides. (the purpose of pan-fry the cod fillet is to keep it whole while adding into the porridge and also the oil of the cod fillet will actually enhance the favour of the porridge)
4. Remove the half-cooked fillet and set aside.
5. When the porridge is half-way done (you can test by press the grain of the rice to see whether is it soft), put in the cod fillet and wolfberries and continue to simmer till the porridge is done.
6. If the content is too dry, you can add in more HOT water to dilute to the texture that you prefer. (usual I use my themo magic cooker to make the porridge as it require lesser time and it also able to keep the porridge warm till we are ready to consume)
7. When the porridge is ready to serve, remove the kid's portion of the porridge, add in some mashed code fillet(you can mash the cod fillet a separate bowl in order to check for bones) and serve warm.
8. As for the adult, you can add in the century eggs and serve with some shallot oil, pepper and etc....

Note:
a) If you prefer to add more fish, you can choose a bigger portion.
b) The use of the century egg is optional if you don't prefer.

You can also check on my other recipes using which use Cod Fillet @ COD RECIPES.


Saturday, 20 December 2008

Hidden Treasure

This is the adult version of the Cod Onigiri which I made for Reyon. His onigiri is slightly different from mine because I didn't wrapped it with any filling, I just mixed the cooked sushi rice with mashed cod fillet then coat it with fish floss.

As you can see from the picture, my version of the Cod Onigiri is more colourful with different assorted design. I wrapped it with some cod fillet, cucumber and tomato cubes for that extra crunch. Posted by Picasa

Assemble the Cod Onigiri
1. Cook the sushi rice according to same method as Cod Fish Rice in my previous post.
2. When it is done, slowly removed the fish from the top of the rice and set aside.
3. Use the rectangle Onigiri mould, spread a layer of cooked rice, add a piece of the cod fillet, some tomato and cucumber cubes then top with rice, shape it into triangle shape.
4. You can assemble it with seedweed strips, sesame seeds or even coat with fish floss.

Notes:
a) You can season the cooked rice with some sushi seasoning to enhance the flavour of the rice.

Sunday, 21 September 2008

Lavender-Cointreau Baked Seafood

Lavender is a genus of about 25–30 species of flowering plants in the mint family. The plant is also grown commercially for extraction of lavender oil from the flowers. This oil is used as an antiseptic and for aromatherapy. Lavender flowers can be candied and are used as cake decoration. Lavender is also used as a herb, either alone or as an ingredient it is also used to flavour sugar, the product being called "lavender sugar", and the flowers are occasionally sold in a blend with black, green, or herbal tea, adding a fresh, relaxing scent and flavour.


You can use this Lavender-Cointreau Dressing for baking other seafood like Prawn or Scallop. Since I still have some frozen scallop in the freezer, I took one of it to bake with the reminding sauce.

Ingredients:
1 Large Scallop
1 Tablespoon of Lavender-Cointreau Dressing
Some Fresh Lemon Rinds
Pinch Of Chilli Flakes

Methods:
1. Rinse and clean the scallop well, pad dry and place it on a big of aluminum foil, fold the sides up to form a parcel so that the sauce will be within the foil when baking.
2. Top the scallop with lemon rind, Lavender-Cointreau Dressing and chilli flakes and baked in the toaster oven for about 3-5 minutes depending on the thickness.
3. Remove it from foil and place it on serving plate.

Lavender + Cointreau + Blueberry + Lemon Rinds + Cod Fillet = Lavender & Blueberry Baked Cod Fillet. What do you think of these combination? Do you dare to give it a try? It's really a combination of favour, fragrant and taste. If you have these ingredients in your pantry, do give it a try and you will be surprised with the outcome :)

Ingredients:
1 Piece of Cod Fillet, about 150g
6 Fresh Blueberries
Some Fresh Lemon Rinds
2 - 3 Cherry Tomato, halves
2 Tablespoons of Lavender-Cointreau Dressing

Methods:
1. Wash and pad dry the cod fillet then place in on the middle of an rectangle aluminum foil, fold the four sides up to form a rectangle parcel so that the sauce will be within the foil when baking.
2. Top the cod fillet with blueberries, lemon rind, cherry tomato and the Lavender-Cointreau Dressing and baked in the toaster oven for about 7 - 10 minutes depending on the thickness of the fillet.
3. When the fillet is cooked, remove it and place it on serving plate and drizzle the sauce from the fish parcel to the fillet.

To make the Lavender-Cointreau Dressing, it's not necessary that you must have Cointreau. You can replace it with Grand Marnier or Orange Juice if this dish is to serve to kid.Posted by Picasa

Ingredients: (makes about 150ml dressing)
1 Teaspoon of Honey
3 Tablespoon of Olive Oil
1/2 Teaspoon Dried Lavender
1 Tablespoon of Lemon Juice
1 Tablespoon of Cointreau

Methods:
1. Place all the ingredients in a small saucepan or frying pan over moderate heat, stirring with a spoon at all time, until ingredients caramelised into a sticky sauce. (it will be about 3 - 4 minutes)
2. Remove from heat and allow to cool then use it for drizzle over the seafood before baking.

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