Salmon Sous Vide Stuffed with Braised Tofu Skin, Served with Orange Lemon Sauce & Asian Black Rice Salad

Sous vide salmon stuffed with tofu prange lemon sauce with black rice salad chayote shoots winged bean sous vide carrot orange pulp bean sproutSalmon Sous Vide with Orange Lemon Sauce, Served with Black Rice Salad. The fillet of salmon trout fish rolled and stuffed with bean curd or tofu skin then slowly cooked in low temperature waterbath, seared with blowtorch and cut, paired with black rice salad  This is a healthy, tasty and elegant dish, packed with bursting flavour and contain high protein, fibers and nutritional values, and also low calories!

recipe salmon sous vide orange lemon sauce black rice salad sous vide carrot pan seared trout fillet tofu curdJust like my previously Sous Vide Eel Fillet Recipe, i’m using beer cooler for sousvide my salmon villet rollade. Instead of beer cooler, any kind of heat insulating chamber is good to sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time.

recipe salmon sous vide steak orange lemon sauce red rice salad chayote shoots seared trout stuffed tofu

tofu stuffed salmon lemon orange sauce sous vide trout seared blowtorch red rice salad chayote shootSous vide salmon or other fish with beer cooler is a very simple task; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

orange sauce salmon sous vide stuffed tofu red rice salad

sous vide salmon recipe orange lemon sauce tangy trout rolled stuffed salmon tofuThe salmon stuffed with spicy tofu skin or bean curd which cooked with kecap manis or Indonesian sweet soy sauce. Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes are films collected During the boiling of soy milk in an open shallow pan while in the process or making tofu, the film and dried into yellowish sheets known as tofu skin. The tofu skin soaked overnight in a fridge just before cooking, then slowly braised with sauteed garlic, shallots, oyster sauce, soy sauce  and kecap manis (Indonesian sweet soy sauce).

salmon sous vide lemon orange sauce red rice salad winged bean chayote shoot mustard blossom silover skin onion baby carrotThe black rice salad consist pluffy and tender cooked black rice, blanched chayote shoots, orange pulp, sous vide baby carrot, pickled silver skin onion, blanched winged beans, beansprout and edible black mustard blossom. You can put anything you want on your black rice, the more color the veggies the better. I recommend any kind of root vegetables like parnisp, beet root,cherry belle radish, daikon radish, it’s blended well with black rice salad.

rolled salmon sous vide pan seared trout slow cooked orange lemon sauce red rice salad chayote shootsThe black rice salad for serving the sous vide salmon rollade  tender cooked black rice in a room temperature, served along pickled silver skin onion that gives an extra tangy n spicy flavour. The lettuce gives an extra crisp to enlighten the salad texture. Pulp of Navel orange gives a bursting sweet citrusy flavour once it pop out in the mouth, to let the black rice didn’t too starchy. The dressing for my black rice salad is very simple, a classic asian style dressing consist of soy sauce, avocado oil and aged rice vinegar.

salmon sous vide orange lemon sauce filet trout stuffed toru red rice saladsalmon sous vide stuffed tofu skin sous vide orange sauce black rice salad winged bean chayote shootsThe Orange-Lemon sauce for the salmon sous vide is pretty basic. I like the orange and lemon balance and the flavour didn’t overpowering each other. My favourite ratio is two part orange and one part lemon, so every two cups of orange juice you need only one cup of leon juice, but for the zest i like to add 1:1.

salmon orange sauce sous vide salmon fillet stuffed tofu seared trout red rice salad chayote shoots sproutMaking the lemon orange sauce for salmon sous vide is easy. First you need to melt butter in a skillet then add chopped garlic and onion. Saute the onion until translucent  but not browned, add a tablespoon of all purpose flour to make some roux and saute until the flour is not smells raw without browned it in a very low flame for about 2 minutes, then 2 cups of orange juice and one cup of lemon juice added, stirred it well to prevent any lump on it.The orange-lemon sauce then seasoned with salt pepper, and sugar (you can use honey instead) and reduced a little bit then once it cooked, add the orange and lemon zest. You can served the orange  lemon sauce directly or you can sieved it first.salmon stuffed tofu with orange lemon sauce red rice salad

Sous Vide Rolled Salmon Fillet, Stuffed with Braised Tofu Skin :

  • 1 Pound (500 gr) salmon fillet, cut into 15 cm long fillet
  • 1 cup braised tofu skin with soy sauce
  • 1/2 grams genuine Spanish saffron
  • 10 grams fresh basil leaves, patted dry, roughly chopped
  • 2 tbsp kaffir lime juice
  • Salt and pepper to taste
  • 30 ml extra virgin olive oil
  • Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Season the salmon fillet  generously with kaffir lime juice, salt, and pepper, let it sit marinated in the fridge for at least 10 minutes.
  • Patted dry the salmon fish fillet then spoon the braised tofu skin over the salmon fillet, Rolled the fillet and make sure there’s no air poket inside
  • Rolled the eel fish fillet on a genuine Spanish saffron until it covering the salmon fillet generously
  • Lay the salmonfish fillet in a cling wrap plastic then rolled it over, thighten the end to make a nice cillindrical shape
  • Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it.
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
  • Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
  • Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit
  • Seared the rolled salmon sous vide until slighly browned and toasted with blowtorch flames.
  • Served the the Soy Sauce Braised Tofu Skin Stuffed Salmon Rolade Sous Vide with the black rice salad , sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese and lemon orange sauce

Recipe Orange Lemon Sauce:

  • 1 tablespoons butter
  • 2 cups freshly squeezed orange juice
  • 1/2 teaspoon orange zest
  • 1 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cloves garlic, finely chopped
  • 1/2 tablespoon chopped onion
  • 1 tablespoon of all purpose flour
  • salt, pepper, sugar/honey for taste

How to Make Orange Lemon Sauce :

  • Melt butter in a skillet, saute the onion and garlic until translucent  but not browned
  • Add the flour to make some roux, saute until the flour is not smells raw but not browned it in a very low flame for about 2 minutes
  • Pour the orange and lemon juice, stirred it well to prevent any lump on it.
  • Seasoned the orange-lemon sauce then with salt,  pepper, and sugar/honey, it must be balance of sweet and sour
  • Reduced a little bit with continous stirring, add the orange and lemon zest.
  • Sieve the solid ingredients and the orang lemon sauce is ready to served

Recipe Braised Tofu Skin with Soy Sauce for Salmon Stuffing:

  • 100 grams tofu skin or yuba (soaked in water overnight to soften it)
  • 2 cloves garlic, smashed
  • 1 shallots, roughly chopped
  • 1 cm ginger, bruised
  • 2 tablespoon soy sauce
  • 2 tablespoon kecap manis (Indonesian sweet soy sauce)
  • 1/2 tablespoon oyster sauce
  • 1 tbsp olive oil
  • 2 cups water

How to Make Braised Tofu Skin with Soy Sauce:

  • Heat the olive oil in a wok pan, saute the garlic, shallot and ginger until nicely browned
  • Add the soaked tofu skin and all ingredients
  • Simmer until the water is complety evaporated and the flavour infused into the tofu skin

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Recipe Salt Crusted Roasted Beef (Salted Meringue & Herbs Wrapped Sirloin) and Dealing with Allergic Friedly Gluten Free Snack: Tropikana Slim Alergon Cookies

recipe roasted beef in salt crust baked striploin beef rosemarry thyme sirloin steak oven

 Roasted Beef Sirloinin Wrapped in Salt & Herbs Crust. Herbs marinated beef sirloin roast wrapped in a herbs-salted meringue crust then baked in the oven until the salt crust harden and the meat reached the desireable doneness. This is one simple method with a stunning results; juicy, tender and flavourfull roasted beef.

beef roasted herbs salt crust sirloin steak striploin baked in salt tender moist meat recipe

Roasted Beef sirloin in salt herbs crust moist tender roasted beef baked striploinThis Salt crust meringue wrapped beef roast is inspired by the ancient Spanish dish Lomo al Trapo or coarse salt wrapped grilled beef tenderloin in a cloth. This version or sirloin or solomillo al trapo using salted whipped egg whites meringues as the insulating agent instead of wet cloth and coarsed salt.

roasted beef salt herbs crust sirloin steak salted meringue baked striploin

Salt crust beef sirloin baked oven roasted thyme rosemarry striploinRoasting beef on salt crust is an ancient technique of cooking that applied by our ancestors. This salt crust using a whipped egg whites meringes instead of salted dough that i’m using for my Salt Crusted Roasted Chicken Ayam Betutu (Balinese Style Spiced Whole Chicken) which is turned out really good. The salted dough crust creating an “oven” inside the oven while i’m roasting it, resulting the most tender and moist roasted chicken i ever had; all the flavour and aromas also preserved, superb!

roasted beef herbs salt crust tender moist sirloin striploin beef oven baked on salt meringueBeef Sirloin baked in salt crust roasted striploin with salt herbs meringueDespite the delicious looking meringues that wrapped the roasted beef sirloin, it’s totally inedible because it’s obviously too salty, hence therefore it’s named salt crust meringues. This is the cheaper version of salt crust because using fine salt instead of tons of coarse salt in common salt crust recipes. For a presentation purpose, i blakened the salt crust meringues with blowtorch further more after it’s popped ot from the oven,

sirloin steak herbs salt crusted roasted beef striploin rosemarry oregano thyme

Making salt crust beef striploin starting by selecting a nice striploin, mine was about  one and half inches thick striploin weighed about 400 grams, you can use bigger chunk of beef too for this recipe for sure. The meat was marinated overnight with herbs; rosemarry, thyme, oregano and bayleaves. Freshly ground black peppercorn, fennel and cumin also lovely too for flavouring the beef. Do not add any salt to your beef because the salted meringue crust is very salty and just perfest to salting the beef.

Searing beef steak blowtorch herbs crust sirloin striploin salt crust beef roast

The beef need to be seared first before rosted in a salt crust. You can use a mad smoking hot sizzling skillet for do the tricks, b ut i’m using the blowtorch instead. You don’t want to cook the meat to the middle section, searing the beef means just want the other layer nicely browned.

Salt Crust Beef Roast sirloin steak in Salt baked sirloin salted eeg white puff meringue

The salt crust consist of one egg white from a very large egg or two (medium size egg) which is mixed with about 1/2 cup salt then whipped until stiff peak. This salted meringues crust is sufficient for about one pound (500 grams) of beef, You can add any  herbs or other flavouring agent too into the salted eringues as a seasoning that give flavour into the beef meat while  roasting it in the oven.  Put the whipped egg in the bottom of the roasting pan as a base, then put the herbs marinated and seared beef sirloin over it, after that apply another salt crust meringues to cover the beef completely  and evenly to sealed the moisture and make an even cooked roasted beef.

Beef Cover salt crust roasted eeg meringues herbs moist sirloin striploin steak caveman ancient lomo el trapo

This is the salted whipped egg wrapped beef sirloin after i compeletely done my job, i’really put myself into it feeling #PicassoWannaBe. Just make sure you didn’t missed a spot of uncovered beef. I also put some black mustard leaves over the salt crusted meringues for a presentation purpose.

Roasted Beef salt crust herbs oven baked sirloin steak rosemarry meringue striploin steakThe salt and herb wrapped beef sirloin then popped into preheated 220 C oven for about 20 minutes for about 400-500 grams of beef roast or until the internal temperature reached desireable doness.Eversince you can use a visual or tactile method for examine the roasted beef doneness, hence using the meat gauge or meat thermometer for do this job. The Internal temparature medium rare roasted  beef with warm pinkish red center & juicy tender texture is about 55–58 °C, 60 -65°C for medium well with firm less pink center and  more than 70°C for well done with firm gray center, but i really recomend the medium rare for the best juicy and tender roasted beef

roasted beef herbs salt crust sirloin rosemarry thyme oregano basil salted meringue oven baked steak

The salt crusted roasted beef is taken out of the oven after the internal temperature reach 58 °C because the internal temperature still increase about 3–5 °C (5–10 °F) after it is removed from an oven.  The salt crusted beef roast meat should be allowed to “rest” for at least 5-10 minutes before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving to the guess.

baked beef in salt crust roasted sirloin herbs salted crusted striploin

roasted beef sirloin salt crust with red pepper sauce burnt chili pesto

Salt Crust Wrapped Roasted Sirloin with Chili Pepper Sauce

After the salted meringues wrapped roasted beef sirloin for about 10 minutes, the beef can be carved and served with your favourite sauce, mine paired well to my favourite Red pepper and Chili Sauce. i also had several selection of Sauce for Roasted Beef :

  1. Beef Rendang Sauce
  2. Simple Gravy or Brown Sauce
  3. Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts
  4. Savoury Chocolate Sauce for Steak, Bbq and Grill
  5. Blue Cheese Butter with Chili Basil Caramelized Shallots
  6. Roasted Garlic Sauce
  7. Creamy Mushrooms Sauce
  8. Roasted Pepper Sauce
  9. Creamy Green Peppercorn Sauce
  10. Spicy Balsamic Vinegar and Shallots Jam
  11. Salsa Verde Sauce
  12. Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

Oven Roasted beef sirloin salt crust herbs striploin steak oven bakedsalt crust beef steak roasted sirloin lomo trapo oven baked striploin with herbs thyme rosemarry

Recipe Herbs Salt Crusted Roast Beef Sirloin:

Ingredients:

  • 2 pound whole Beef Sirloin Roast
  • 1 Tbsp dry rosemarry
  • 1 Tbsp thyme
  • 1/2 Tbsp oregano
  • a sprig of tarragon, finelly chopped
  • 2 Tbsp freshly ground black peppercorn
  • 2 tbsp olive oil
  • 1 tbsp mix Italian herbs *optional

Recipe Salted Meringue (whipped egg white for wrapping the roasted beef)

  • 4 egg white from 4 medium size eggs
  • 1 cup fine salt
  • a pinch of lemon juice/cream of tartar #optional (using for stabilized the meringues)

How to make Salted Meringues for Wrapping the Beef Roast:

  • Mix all ingredients in a mixing bowl
  • Whipped the egg whites with medium speed until stiff peak
  • Fold in the herbs (if you using)

How to Make Salt Crust Wrapped Beef Roast with Salted Meringues:

  • Mix the beef sirloin roast with olive oil, peppercorn and herbs, rub the beef all over , let it marinted for at least 1 hour or overnight in the fridge
  • Take out the sirloin beef roast and let it reach room temperature
  • Seared the beef in all surface with blowtorch or skillet, set aside and let it rest for about 10 minutes
  • Spread some of the salted meringues in the bottom of the pan, about 1 inch thick as a base for the beef roast
  • Put the seared beef sirloin roast over the meringues, then apply the rest of the meringues all over the beef
  • Roast in a preheated oven 220 C until the internal temperature reach 57 C for medium rare (remember the internal temoerature will raised 3-5 C after out of the oven)
  • Let the salt meringues wrapped roasted beef sirloin rest at least 10 minutes before carving to mantain it’s juice
  • Served the salt crust roasted beef sirloin with  your favourite sauce

Now were talking about Alergic, an allergy is an overreaction of the immune system to a substance that’s harmless to most people. But in someone with an allergy, the body’s immune system treats the substance (called an allergen) as an invader and overreacts, causing symptoms that can range from annoying to serious or life threatening. In an attempt to protect the body, the immune system of the allergic person produces antibodies called immunoglobulin E (IgE). Those antibodies then cause mast cells and basophils (allergy cells in the body) to release chemicals (including histamine) into the bloodstream to defend against the allergen “invader”.

alegon biskuit gluten free cookies

Tropicana Slim Alergon Cookies : Gluten Free!!!

alergon cookies biskuit anak alergi autis berkebutuhan khusus non gluten free

Tropicana Slim Alergon Biskuit Gluten Free: Less Calories!!!

The tendency to develop allergies is often hereditary, which means it can be passed down through your genes. However, just because you, your partner, or one of your children might have allergies doesn’t mean that all of your kids will definitely get them, too. And someone usually doesn’t inherit a particular allergy, just the likelihood of having allergies. But a few kids have allergies even if no family member is allergic. And a child who is allergic to one substance is likely to be allergic to others. It’s really painfull to see my niece who suffer from gluten, eeg, peanut and sesame allergy who always be craving for snack that she couldn’t stand for, hence no worried now; Tropicana Slim Alergon Biskuit gluten free cookies!

tropicana slim alergon biskuit gluten free alergi

Allergen Free Healty and Tasty Cookies: Tropicana Slim Alergon Gluten Free Cookies

Tropicana Slim Alergon Biskuit Gluten Free  is Gluten Free, organic and alergen free (nuts & eggs), made of selected best quality ingredients.  Tropicana Slim Alergon Biskuit Gluten Free is free of preservatives and unhealty junk ingredients you don’t even wanna known about. Tropicana Slim Alergon Biskuit Gluten Free packed with flavours and fibers  and save for alergic person even for any children with special need like autism, ADHD and down syndrome who need a gluten free diet. Tropicana Slim Alergon Biskuit Gluten Free also save for elders and imuno compromised person. What i love the most about Tropicana Slim Alergon Biskuit Gluten Free, it’s LESS CALORIES, one single portion of FIVE cookies only  100 Kkal, and it’s also DAMN DELICIOS!!!

Tropikana Slim Alergon Cookies Gluten Free biskuit aman alergi anak autis adhd

Tropicana Slim Alergon Biskuit Gluten Free Displayed on Supermarket

Tropicana Slim Alergon Biskuit Gluten Free available in any supermarket or mini market in your city in Indonesia, but you also can  purchased it online on Nutrimart and the next thing you’ll know that Tropicana Slim Alergon Biskuit Gluten Free delivered to your front door. Tropicana Slim is leading in healthy and less calories food product, you really wanna chech their stuffs, and it’s also taste goo, so you don’t worried sick about your weight while snacking.

micro herbs holy basil growing in window with salad plastic box cookies

Holy Basil Micro Herbs Sprouting in the plastic box of Tropikana Slim Alergon Gluten Free Cookies

The Tropicana Slim Alergon Biskuit Gluten Free cookies plastic box is really handy too. I even grown my holy basil micro herbs on it. Simply poke some holes in the bottom of the box, add dirt and holy basil seed, place it in indirect sunlight spot and watering it every two days, then the next thing you know is your gourmet micro herbs for Michelin Gourmet wannabe food presentation plating will be sprouting in the next 7 days.

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Cheesy Spinach Herbs Crust & Spinach Puree)

recipe scallops rockefeller half shell baked cheese spinach butter breadcrumbs basil parsleyRecipe Scallop Rockefeller (Broiled Half Shell Scallop with Spinach Puree & Cheesy Herbs Crust Topping. This dish is  a scallops version of oyster rockefeller. Scallops Rockefeller is consists of scallop on the half-shell, topped with various ingredients (often parsley, basil and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled

baked scallops rockefeller half shell cheese gratin spinach butter parsley breadcrumbs basilrecipe baked scallops rockefeller gratin spinach breadcrumbs butter parsley basil pureeThe scallop rockefeller was named  after John D. Rockefeller, the most whealthy American multi billionaire at the time, for the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Scallop rockefeller topping is similiar to it’s relatives  french dish; Escargot ( baked snail with herbs butter)roasted scallops in half shell rockefeller broiled with cheese breadcrumbs spinach puree basil parsley

baked half shell scallops rockefeller gratin cheese spinach basil parsley butterMy scallops rockefeller got a little bit kick from the chili that i used within the topping. I can’t help it, my Indonesian licking always need some chillies for almost every dish. I make some dry chili relish by sauteeing the chopped shallots and garlic until browned and caramelized first, then i add finely chopped fresh bird eye chilli and stirred it well until all ingredients soften a little bit. The final touch is  add some anise flavoured liquor, eversince it’s not easy to get here in Indonesia, i’m using some white wine instead and add freshly grated star anise into it.

recipe scallops rockefeller baked half shell gratin cheese spinach butter chili basil parsley breadcrumbs

recipe scallop rockefeller broiled spinach cheese butter breadcrumbs crispy toppingThough many restaurants around the world serve dishes purporting to be oysters Rockefeller, chef Antoine’s claims that no other restaurant has been able to successfully duplicate the recipe. well, since the sighnature dish recipe is seems so sacret, competing restaurants have had to formulate their own recipes.

searing scallop using blowtorch seared scallopsNow, forget the authentic rockefeller sauce recipe, we’ll gonna made Dentist Chef scallops Rockefeller. The fresh, plump and representative size US scallops seared first using blowtorch flames to make a nice crust in the outside layer without any chance to cooked the internal meat. You can use a sizzling skillet too for searing the scallop, but it tend to cooked the scallop and it’s more likely to be overcooked once it baked or broiled.

scallops rockefeller topping gratin spinach butter parsley basil breadcrumbas cheese crispy breadcrumbs baked scallop in half shellThis is the scallops rockefeller topping ingredients; breadcrumbs, butter, chili relish, grated parmigiano reggiano cheese and green herbs. The green herbs is mixture of very finely chopped parsley, basil leaves and garlic chives. The chili relish is made of sauteed garlic and shallots with olive oil until browned and caramelized, finely chopped deseeded chili then added and sautee until nice and throughly cooked. The authentic rockefeller sauce usually contain anise flavoured liquor but i replace it by glazing the chili relish with dry white wine and a little bit of freshly grated star anise and let all the moisture evaporated before mix it with the breadcrumbs topping.

scallop rockefeller topping spinach butter breadcrumbs crisp chili basil parsley baked half shell us scallopsThe scallops rockefeller crust basic ingredients for making a crispy and crumbly topping for the baked half shell scallop is a finely chopped herbs, butter and breadcrumbs. All ingredients must be dry and had a very little amount of moisture, so it’s important you wiped away the fresh green herbs before chopped; in the other hand, the chili relish must be dry enought before added into the breadcrumbs  unless the crust topping will become soggy.

baked scallops half shell rockefeller spinach parsley gratin crispy butter spinach topping parmigiano reggiano cheese

Recipe broiled scallop rockefeller cheese gratin parmigiano reggiano rockefeller sauce scallops in shell with basil parsley spinach breadcrumbsI add extra grated parmigiano-regiano cheese to the topping to finish it before putting the half shell scallop rockefeller into the broiler oven. I love grated parmigiano-reggiano for topping any crust because it’s melted easily and act as a bonding agen for the topping. The grated parmigino reggiano cheese allow the moisture evaporates from the topping once it broiled in the oven. Do not to eager to add too many parmigiano reggiano cheese to cover the breadcrumbs topping, unless the moisture is locked and the result is soggy and pale topping covered on cheese crust.

scallop rockefeller recipe broiled half shell scallop with parsley spinach butter basil breadcrumbs cheese gratin

scallops rockefeller recipeThe authentic recipe for rockefeller sauce is remain as a secret eversince the founder chef Antoine’s refused to publicised the recipe, including denial the using of spinach on it. This secrecy even intrigues William Poundstone in Bigger Secrets in 1986 to analised it and found that primary ingredients were parsley, celery, scallions or chives, olive oil, and capers, hence i add spinach and also the fragrance green herbs for Dentist Chef version of scallops Rockefeller.

recipe scallop rockefeller spinach cheese gratin baked with parsley basil butter breadcrumbs topping

broiled scallops in shell rockefeller recipe cheese breadcrumbs crumbled spinach parsley basil butter topped scallopsMy version of scallops rockefeller got a base of scallops on the shalf shell, then a bed of butter favoured  chopped spinach placed on it. The plump and juicy scallops which is previously seared with blowtorch flames place, then topped with a mixture of green herbs infused butter and breadcrumbs that later broiled until crusted.

scallops rockefeller recipe baked half shell with parmigianno regiano cheese gratin spinach puree

baked scallops rockefeller recipe cheese spinach gratin breadcrumbs spinach butter parsley basil

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Spinach Puree and Basil-Parsley-Chives Breadcrumbs Crust) :

  • 24 half-shelled scallops
  • 1/4 cup chopped shallots
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped parsley
  • 1 teaspoon chopped garlic chives
  • 2 cups fresh baby spinach
  • 1 tbsp finely chopped deseeded Cayenne Chili Pepper
  • 1/2 pound (2 sticks) butter
  • 1/3 cup anise flavoured liquor (i replace with  dry white wine & grated anise star)
  • 1 cup panko bread crumbs
  • 100 gr grated Parmigiano Regianno cheese
  • 3 cloves garlic, finely chopped
  • 1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry
  • Salt and freshly ground pepper

Instructions:

How to Make Broiled Scallop with Spinach Herbs Crust (Scallop Rockefeller Recipe) :

A. Cleaning the Half Shell Scallops

  1. Scrub the scallop shell throughly with a plastic brush
  2. Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any  dirt and impurities
  3. Discard the innard and the roe, set aside
  4. Rinse the scallop meat thoroughly and season with salt and pepper, patted dry and set aside

B.Preparing the Scallop Rockefeller Topping

  1. Heat 1 tbsp butter in a sauce pan, sautee 1 tbsp garlic and 1 tbsp shallot until slighly brown, add the baby spinach leaves and stir until all spinach leaves wilted and the moisture evaporated.
  2. Put the spinach mixture in a chopping board and finely chopped it with knives or process it until fine in a food proccesor, set aside
  3. Heat up 1 tbsp butter in the pan, saute the remaining shallot, garlic and chili until slighly browned, pour the anise flavoured liquor and stir until the moisture evaporated, set aside.
  4. In another pan, heat 1 tbsp butter and add the galic chives, basil, and parsley then stir it until all leaves wilted, put the herbs mixture in a chopping board or process it until fine in a food proccesor, set aside.
  5. Mix half part of the spinach puree with the herbs mixture puree, combine it with the remaining butter, 50 grams of grated Parmigiano Reggiano cheese,chili relish, breadcrumbs with pastry cutter until mixed well

C. Making The Scallop Rockefeller:

  1. Patted dry the scallop, seared with blowtorch flames or with sizzling hot skillet
  2. Put 1 teaspoon of spinach puree over the scallop shell, then put the seared scallop over the spinach puree
  3. Topped the scallop with the herbs and spinach breadcrumbs mixture
  4. Put the remaining grated parmigiano-regianno cheese over the breadcrumbs
  5. Bake scallops in pre-heated oven of 220°C for 5-7 minutes until the herbs and spinach crumbs browned

Recipe Bottarga Crusted Sous Vide Eel Fish Fillet Stuffed with Spanish Chorizo, Basil, Saffron & Cheese, Served with Balsamic Reduction, Mashed Purple Sweet Potato, Sous Vide Carrot, Edible Mustard Blossom & Micro Herbs

recipe eel fillet rolled sous vide fish stuffed chorizo mashed purple yam, carrot balsamic reduction micro herbs bottarga crusted fish fillet

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

eel fish fillet rolled sous vide stuff basil chorizo balsamic reduction sous vide carrot mashed sweet purple yam beluga caviar shaved cheese

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Sousvide Venison Steak, Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide method also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

sous vide eel fillet rolled fish fillet stuffed saffron chorizo bottarga crusted

Succulent Sous Vide Rolled Swamp Eel Fillet with 40°C Beer Cooler Waterbath

 

fish fillet rollade eel sous vide chorizo cheese basil stuffed  caviar carrot mashed yam

Beer Cooler Sous Vide Rolled Eel Fillet with Spanich Chorizo, Basil and Cheese Stuffing

My previously sousvide recipe using my old rice cooker, rice cooker is a very cheap consistance tools to mantain the waterbath temperature, but eversince the lowest temperature waterbath in my rice cooker metal pot is 51°C and it’s too high for sousvide fish fillet, hence i using my beer cooler for this sousvide eel fish fillet recipe. Beside beer cooler, any kind of heat insulating chamber is good to go; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time. Fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your fish fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

eel fillet sous vide rolled fish stuffed cheese basilchorizo bottarga crust balsamic reduction confit carrot cheese caviar sturgeon mustard blossom

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

rolled fish fillet eel recipe fish fillet sous vide roll stuffed chorizo cheese basil slow cooked

Crispy Skin Blow Torch Seared Saffron Infused Eel fish with Tender and Succulent Meat

Swamp eel fish fillet got oily and delicate flavour, similiar to it’s cousin unagi eel with fins which  popular in Japanese restaurant, served as Sweet Soy Sauce Broiled Eel (Unagi Kabayaki). Swamp eel fillet texture is more succulent and firm compare to the unagi eel, but i wondering why swamp eel didn’t got much attention in fine dining restaurant menu. So today, i decided to bring the swamp eel to the next level of fine dining lover.

sousvide eel fillet fish rolled balsamic reduction carrot confit mashed sweet potato yam

Cheap and Delicious Fine Dining Swamp Eel Fish Dish

Can you imagine all the ingredients on this plate of beautifull  fine dining eel fillet dish cost me about IDR 10.000 (less than 1 USD) for a single portion. Asian swamp eel is cheap and also available through out the year, especially in the rainy season from September to March, the stock of swamp eel reach the highest peak. The live asian swamp eel cost me only about 2 USD/Kg, pretty much a great deal because swamp eel is low in cholesterol and very rich in omega 6 and omega 3 polyunsaturated fatty acid, which are extremely good for the body and hearth. Eversince this is sous vide eel fillet is cooked in low temperature, so i think most of the good fatty acid is retained after cooked.

sous vide fish fillet roll saffron stuffed eel fish chorizo basil cheese

Sous Vide  Eel Fillet Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Sweet Potato  and Balsamic Reduction

Here in Indonesia, we used to called swamp eel as belut sawah or rice field eel, mostly prepared deep fried until crispy. The eel usually butterflied, flatened with meat hammer and then marinated with turmeric based seasoning before lighly batterred and deep fried into belut goreng. Other popular preparation of swamp eel is rendang belut, a thick and carmelized curry similiar to Indonesian Rendang Daging that using beef as the main ingredients.

Bottarga crusted fish fillet sous vide balsamic vinegar reduction eel roll stuffed fish chorizo basil balsamic reduction

Bottarga Crusted Eel Fish Fillet Rolade Stuffed with Chorizo, Basil and Cheese

The bottarga crust for this sous vide eel fish fillet using my Homemade Tuna Roe Bottarga di Tonno. I swear to God, a little bit of grated tuna bottarga bring the simple eel fillet rollade to another lever of taste. It’s briny, creamy and got a kicking savoury flavour once it toasted a little bit by blowtorch flames. The texture and the flavour of the bottarga crust on the eel fish fillet is a little bit sandy, similiar with fried and toasted crumbled salted egg yolk on Stir Fried Salted Egg Sauce Crab.

rolled eel fillet sous vide stuff basil chorizo cheese balsamic reduction sous vide carrot mashed purple sweet potato yam caviar edible mustard flower micro green herbs

The entire components of the entire dish is quite a preparation; the sous vide saffron infused eel fish fillet rollade with Spanish chorizo, basil and cheese stuffing is  served  with mashed purple yam, sous vide baby carrot, Russian beluga caviar, micro greens herbs, edible black mustard flower, pine nuts, shaved Parmiggiano-Reggiano cheese, sliced grapes and balsamic reduction sauce

how fillet eel fish round swamp eels marbled ell yellow padi field eel

Please Focus on My Badass Japanese Chef Knives Istead the Beautifull Marbled Color Skin Swamp Eel Fillet

The Asian marbled swamp eel, Monopterus albus, also known as belut sawah or rice field eel . The eel resemble a long scale-less snake with a very tiny blind eyes. Asian swamp eels are often found in the mud underneath a dried-up pond or rice field. For this recipe i’m using swamp eel weighted 300 grams, about 14 inches long and got a beutifull marble pattern on the skin. The eel butterflied from the back and the entire back bone, head and the end tail removed using a very sharp knives to make a nice incision. I’m using this pricey bad ass Japanese knives, i gotta listen and lern from my old man who said “man should purchased they pricey toys before getting hitched, sice it’s obviously getting even harder right after”, so as a obedient son, i purchased my mre than 100 USD worth chef knives right now, lol.

stuffed eel fillet fish filled chorizo basil cheese rolled fish fillet

The Eel Fish Fillet Stuffed with Homemade Spanish Chorizo, Basil Leaves and Parmagianno Reggiano Cheese

The swamp eel fillet is cut into about 6 inches long (15 cm), dizzled with a little bit of kaffir lime juice, salt and pepper and then let it marinated for about 10 minutes in the refrigerator. The marinated swamp eel fish fillet then drained and patted dry then laid on a cutting board. Chopped basil, chopped Homemade Spanish Chorizo and Parmagianno Geggiano laid over it. The fish fillet then rolled over to cover the stuffing. The rolled and stuffed eel fillet then rolled on a genuine Spanish saffron to cover the skin side generously

fish fillet sous vide roll saffron stuffed eel fish boneless spanish chorizo cheese basil

Spanish Saffron Infused Rollade of Eel Fish Fillet

The Homemade Spanish Chorizo stuffed eel fish fillet then rolled and thighten with cling wrap plastic to make a nice cilllindrical form. I let the rolled eel fish fillet sit in the refrigerator for about 2 hours until it set and the saffron flavour infused into the fish fillet before it’s sous vide in beer cooler for about 1 hour. I put the eel fillet on a ziplock and add some generous glug of extra virgin olive oil, vaccum packed it with air replacing method by submerging the ziplock bag in the water and secure the silicone sealed after the air is completely pushed away. The ziplock packed eel fish fillet then submerged in preheated 42°C waterbath in a beer cooler (i assume the temperature will be drop to 40°C after the cold eel fish fillet ziplock bag added). I let the fish fillet sous vide for about 1 hour.

blowtorch seared eel fish fillet sous vide fish fillet

Broiled The Bottarga Crust with Blowtorch Flames

After the chorizo basil and cheese stuffed eel fish fillet rollade sous vide completely dome, i take it out from the ziplock bag and drained it a little bit. The eel fish then rolled in a grated Homemade Bottarga and then i seared and toasted the bottarga crust with my brand new blow torch flames, you can use stove with skillet too if you didn’t got the blowtorch. Now your fine dining bottarga crusted rolled eel fish with chorizo, basil and cheese stuffing is officially done and ready to served.

recipe sous vide eel fillet fish rolled chorizo stuffed fish bottarga crusted mashed purple sweet potato sous vide carrot

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing Recipe

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing  Recipe :

  • 1 Pound (500 gr) live swamp eel, butterflied and filleted, cut into 15 cm long fillet
  • 50 grams Homemade Spanish Chorizo
  • 30 grams freshly grated Homemade Tuna Roe Bottarga di Tonno
  • 10 grams fresh basil leaves, patted dry, roughly chopped
  • 1 tbsp kaffir lime juice
  • Salt and pepper to taste
  • 30 ml extra virgin olive oil
  • Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Season the eel fillet  generously with kaffir lime juice, salt, and pepper,let it sit marinated in the fridge for at least 10 minutes.
  • Patted dry the eel fish fillet then add spanich chorizo, basil leaves and cheese over it and then rolled the fillet
  • Rolled the eel fish fillet on a genuine Spanish saffron unil it covering the eel skin generously
  • Lay the eel fish fillet in a cling wrap plastic then rolled it over, thighen the end to make a nice cillindrical shape
  • Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it.
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed seasoned eel fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a coule minutes the eel fish added)
  • Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
  • Take away the sous vide eel fish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide eel fish fillet from the ziplock bag, patted dry a little bit
  • Rolled the eel in  a grated homemade tuna bottarga then seared the bottarga crusted until slighly browned and toasted with blowtorch flames.
  • Served the bottarga crusted eel fillet with chorizo, basil and cheese stuffing with mashed purple yam, sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese, grapes and balsamic reduction sauce

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Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Spicy Harissa Herbs, Red Potato and Chayote

slow roasted goat leg harissa spicy herbs potato baby goat cabrito kid hot chili pepper roast goat

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and  Herbs, Red Potato, Chayote and Whole Bulb of Garlic. The baby goat or cabrito leg rubbed and marinated overnight with spicy Middle Eastern harissa chili paste, rosemarry, thyme and a little bit of Indian garam masala powder until the spices penetrated well into the meat.  The marinated mutton leg then slowly roasted in the low temperature oven until all the succulent meat breakdown and easily to separate with fork. This is not my first low temperature slow roasted cooking, i’ve made Slow Roasted Beef Ribs with Garam Masala Recipe using a cheap and lean beef ribs then turn it into a very hearthy and lovely tender meat.

roasted baby goat leg harissa spicy herbs cabrito kid potato

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

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Baby Goat Leg, Cabrito, Kid Mutton with Cubed Red Potato

I’m using baby goat leg on this recipe, baby or young goat also called cabrito, capretto, or kid. The 3 months old baby goat is milk-fed which had a very mild gamey flavour with tender, succulent and also flavourfull meat. In Indonesia, we used to called baby goat as kambing batibul, batibul stand for bawah tiga bulan or literrary translated as under three months old goat. The bone-in baby goat leg  weight is about 1 1/2 pounds, it’s quite tiny lil leg, but i guess it’s good enough to served two hungry tummy or maybe three anorexic diet chicks, infact i can enjoy it myself for dinner. The harissa and herbs marinated roasted kid goat accompanied with cubed red potato and chayote.

slow roasted goat leg tender meat harissa spicy herbs rosemarry thyme baby goat kid cabrito recipe oven roast

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Making oven roasted baby goat leg is so easy. Cabrito or baby goat had a pale pinkish color meat with a mild gamey aromas. Roasting or grilling baby goat is a little bit tricky, i’ve been told that baby goat is more easily throughly cooked due to high water content and low fat content. So, the baby goat or cabrito is a healthy choice of red meat, but the low ratio of fat within the meat made the baby goat leg  easily dry out in high heat cooking technique. That’s why you need to kept attention on temperature when dealing with baby goat meat. The best way to cooking the young goat is slow cooking in low temperature for very long period. Properly cooked baby goat leg could be turn out into a very tender and juicy meat.

slow roasted goat leg 10 hours spicy harissa herbs rubbed goat kid cabrito young mutton leg oven braised

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This is my first baby goat recipe and i guess i really like it. I already cooked baby lamb leg before and made it into Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa). Baby goat and baby lamb meat is actually quite similliar, but i prefer baby goat because it’s more flavoursome and moist than baby lamb meat.

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The baby goat leag is marinated with spicy harissa and herbs overnight. Harissa is roasted hot chili pepper paste that bleanded with spices and herbs such as garlic paste, coriander seed,cumin and caraway and cooked in vegetable oil. Harissa is a very popular spices and condiments in Middle Eastern (especially Tunisia). You can find it in Middle Eastern groceries store and sometimes in Indian supermarket too, but if you want to made harissa from scratch you can find the easyand simple  recipe here

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Tender, Sccculent and Moist Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The harissa and herbs marinated baby goat or cabrito leg seared with a little bit of oil until browned and charred. The remaining harissa spices that stick in the botton of the pan then glazed and scrapped with a litle bit of white wine. The lamb leg than laid in a roasting pan with a bulb of garlic, cubed red potato and chayote, then i poured the deglazed white wine juice and arranged some halved green cayenne pepper over the goat and vegetables. The roasting pan then covered with heavy duty alumunium foil to locked out the moisture. The harissa and herbs marinated baby lamb leg with potato and chayote then roasted for 10 hours in a 120°C oven. After the goat leg slowly roasted for 10 hours, the alumunium foil dicarded and let it roasted uncovered in 250°C for about 20-30 minutes. This is how you slow cooked baby goat or cabrito correctly.

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What would you expecting from a 10 hours roasted mild gamey young baby goat or cabrito until melting in mouth tender with spicy and hot roasted chili pepper harissa spice ? it’s simply DAMN DELICIOUS. I even guess it’s a great option for ladies who didn’t like too strong goat flavour and aromas.

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Tender Harissa Marinated Roasted Baby Goat Leg

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Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs for 10 Hours in 120°C Oven

I’m a very mutton person, i mean i can’t kept my mental balance unless i had one portion of mutton every single week. here some of my favourite mutton (lamb and goat) recipes;

recipe roasted goat leg kid cabrito tender spicy harissa baked oven potato rosemarry

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote:

Ingredients:

  • 1 baby goat leg or cabrito or kid mutton  (about 1 1/2- 2 pounds)
  • 2 tbsp  harissa (Middle East spicy roasted chili pepper paste)
  • 1 tbsp mix herbs (rosemarry, thyme, oregano and basil)
  • 1 tsp Homemade Garam Masala Spice
  • 6 green cayenne chili pepper, halved
  • 2 tbsp vegetable oil for searing
  • 1 chayote, peeled, cubed
  • salt and pepper to taste
  • 1/2 cup white wine (or stock) for deglazing

How to Slow Roasted baby Goat leg with Harissa and Herbs:

  • Coat the baby goat leg generously with the harissa, herbs, salt and pepper on both sides. Place the leg in a shallow bowl pan and refrigerate overnight.

seared goat leg recipe harissa spicy roast cabrito baby goat kid

  • Take out the harissa and herbs marinated baby goat or kid leg from the fridge and bring it to room temperature, heat up the vegetable oil in a pan and sear the goat leg until browned and charred, set aside

white wine braised goat leg recipe harissa spicy baby cabrito kid

  • Pour the white wine to deglaze the remaining harissa spice and scrapped off the sticking part from the bottom of the pan, simmer until the moisture evaporated and let it simmer into half ammount

slow roasted goat recipe harissa herbs rosemarry oven baked lamb 10 hours

  • Arrange the harissa marinated baby goat or cabrito leg in the middle of the roasting pan and put the potato, bulb of garlic and chayote surround it, seasoned with salt and pepper, pour the reduced white wine and then put the halved green cayenned pepper all over the meat and vegetables

slow oven roasted goat leg recipe harissa spicy herbs cabrito baby mutton leg

  • Cover the roasting pan with heavy duty alumunium foi and roasted it for about 10  hours in 120°C preheated oven.
  • Discard the alumunium foil then increased the heat to 250°C for about 20-30 minutes
  • Baste the baby goat leg meat with the dripping juices every 10 minutes
  • Let the harissa marinated baby goat leg rest for about 10 minutes before carving into it.

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Spicy Cheese, Bacon and Basil Stuffed Squash Blossoms

Deep Fried Cheese Stuffed Squash or Pumpkin Blossom with a Twist of Spicy Chilli, Savoury Bacon and  Refreshing Lemon Basil Recipe.

Pumpkin Squash Blossom, Male and Female Blossoms with Baby Pumpkin Fruit

recipe deep fried pumpkin blossom cheese stuffed  batterred squash blossom flowerHow to cook the pumpkin blossom is the question once i saw a plenty of it on my grandma’s garden. Once i googling stuffed pumpkin blossom, the result comes out as stuffed squash blossom. What the heck @#%@$^#%, it comes to a question what is the different beetween pumpkin and squash blossoms.  Well, to keep it simple, pumpkin is one type of squash and squash is generally refers to four species from genus Cucurbita. Genus  Cucurbita including the species of squash, pumpkin or gourd depending on species, variety and local parlance, are grown for their edible fruits and seeds. So, to make it clearer, both squash and pumpkin belong to the same family (the cucurbitaceae). A pumpkin is a type of squash.

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Pumpkin Squash Blossom, Male and female Flower with Baby Pumpkin Fruit

All part of the pumpkin plant is edible, i mean all of it, including the blossom. Most of the pumpkin or squash blossom recipe using only the male flower. You can diffeciate the male and female pumpkin blossom by observing the area directly below the flower. Male pumpkin blossom should be a long wiry stem that connects the blossom directly to the vine;  it’s usually several inches long, without any swelling at the base of the flower. Look for a shorter, thicker flower stalk and a small, round swelling just below the flower base, it’s called the baby pumkin that waiting to grow.  Once you’ve harvest the pumpkin blossom, wash it gently inside and out under cool water. Soaking in a big bowl of water may damage the delicate blossoms if kept wet for too long. Use that method with caution. Remove the stems and stamen before stuffing. and use same day for best results. To store the pumpkin blossom, right before you wash it, rolled it up in a lint-free cloth and put it in the fridge and then wash it prior to cook.

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I told you before that most of the pumpkin or squash blossom recipe using only the male flowers. It’s simply because the male pumpkin flower gonna be wilded in one or three days after it’s blossom, while the polinated female blossom gonna be grown up into pumpkin fruit. Well, sometimes life is a simply sucks, to honoured the male pumpkin flower; The farmers used to ended the blossoms in their plates. This gender discrimination made me curious even more about the female pumpkin flower, especially the polinated ones with the baby pumpkin buds under the yellow petals. Don’t tell my grandma that i’ve picked the blossom with baby pumpkin blossom too, otherwise; she probably smacked my fuc*ing head off.

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pumpkin blossom stuffed cheese deep fried squash blossom

The baby pumpkin fruit bud in the female pumpkin blossom is the highlight of this snack for me. It’s  got a velvety sweet flavour with a soft texture . I gotta told you that afterall i’m not feeling guilty at all to harvesting the female pumpkin blossom. One of the trick to  make sure your baby pumpkin buds throughly cooked, poke it several times with fork to make the heat penetrated it perfectly.

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Cheesey Stuffed Pumpkin Squash Blossoms!!!

I used to stuffed any vegetables with meat and i was planning to stuffed the squash blossoms with somekind seasoned minced chicken or pork meat, but eversince i noticed that i didn’t had any of it in my fridge, i checked out my fridge one more time and found lemon basil leaves, bacon, The Laughing Cow cubed cheese, remaining few spoonfull of ricotta and feta cheese and some leftover Roasted Pumpkin from making Pumpkin Risotto Recipe. Binggo!!!, i decided to cleaned up my fridge and mix all of it and stuffed it good in the pumpkin blossoms, but not to forget to  add chilli flakes, lots of it to suits my Indonesian licking.  I’m using Basic Beer Batter Recipe  for coating the stuffed squash blossoms and then dredging it in panko breadcrumb right before deep frying it.

 

stuffed pumpkin blossom recipe deep fried squash blossom flower goat cheeseDeep Fried Cheese Stuffed Squash or Pumpkin Blossom:

Ingredients:

  • 10 or more large pumpkin squash blossoms
  • 3-4 cups vegetable oil for deep frying

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Pumpkin Blossom Spicy Stuffing Recipe

  • 1/2 cup Roasted Pumpkin
  • 1 box 24  Laughing Cow Cubes Cheese Spread,  chopped
  • 2 tablespoonfulls of ricotta cheese
  • 2 tablespoonfulls of feta cheese
  • 1 large egg yolk
  • 1/4 cup finely chopped lemon basil leaves
  • 2 slice bacon, finely chopped
  • 3 cloves garlic, finely minced
  • 1 tbsp chilli flakes

Basic Beer Batter Tempura Recipe:

  • 1/4 can VERY COLD beer
  • 1 egg white
  • 2/3 cup all-purpose flour
  • salt and pepper to taste

 

How to Make Cheese Stuffed Squash or Pumpkin Blossom Fritter :

  • Stir together the stuffing ingredients, no need to add any salt at all because it’s elements is quite salty

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  • Carefully open each blossom and fill with about 1-2 tablespoonfull  filling, gently twisting end of blossom to enclose filling.

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  • Dip the stuffed pumpkin blossoms in the basic beer batter to thinly coat.

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  • Dredge the beer batterred stuffed pumpkin blossoms in panko breadcrumbs

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  • Tossing  the breaded stuffed pumpkin blossoms to remove the excess breadcrumbs

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  • Heat the  oil  in a 10-inch heavy skillet, fry the coated and stufffed pumpkin blossoms for about 1 minutes

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  • Turning the breaded pumpkin blossom once and pierced the baby pumpkin fruit buds in the female blossom  with fork to make it throughly cooked and let it fry until perfectly golden brown.
  • Transfer with tongs to paper towels to drain.
  • Coat and fry remaining blossoms. Serve it with chili and tomato sauce.

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