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Cajun with a Dream


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Ready Steady

Ingredients:

  • 1 Red onion; peeled - 1/2 finely chopped, 1/2 sliced
  • 25 g Pecan nuts; chopped
  • 3 tb Freshly chopped basil
  • 150 g American long grain rice
  • 1 pn Turmeric
  • 1 ts Soy sauce
  • 2 ts Clear honey
  • 3 ts Sesame oil
  • 2 tb + 2 tsps olive oil
  • 1 Whole trout; descaled
  • 2 Limes; cut in half
  • 1 tb Finely chopped fresh mint
  • 100 ml Greek yoghurt + 2 tbsps greek yoghurt
  • 1 Orange pepper
  • 50 g Broccoli; finely sliced
  • 3 Oranges; Juice of
  • 1 tb Balsamic vinegar
  • 1 tb Fresh chives and dill; chopped
  • 1 Lemon; Juice of
  • 2 tb Fresh flatleaf parsley
  • Salt and pepper
  • Fresh herbs and chives to garnish

Directions:

Preheat oven to 200c/400f/Gas 6. Preheat grill.
 
1 Place the finely chopped onion in a covered casserole dish and season. Add the pecan nuts and 2 tbsps chopped basil. Stir in the rice. Season.
 
2 Add the turmeric, soy sauce, 1 tsp honey, 1 tsp sesame oil and 1 tsp olive oil. Cover with 300ml/ 1/2 pint boiling water. Place on a lid and cook until the rice absorbs the liquid. Add more boiling water if necessary.
 
3 Place the trout in a large gratin dish. Season with salt and juice of 1/2 lime and bake in the oven for 10 minutes. Turn half way through cooking, add the lime halves to the dish and return to the oven.
 
4 Mix the finely chopped mint and 1 tbsp chopped basil with the 100ml/4fl oz greek yoghurt. Season. Serve with the trout. Roast the pepper under the grill.
 
5 Put the broccoli in a bowl and season with salt and pepper. Drizzle over 1 tbsp olive oil and stir through the juice of 1 orange, balsamic vinegar and 1 tbsp mix chopped chives and dill.
 
6 Heat 1 tsp sesame oil and 1 tsp olive oil in a frying pan and stir fry the sliced onion for three minutes. To serve, put the broccoli on a plate and add the onion on top, followed by the pepper. Garnish with chives.
 
7 In a food processor blend the juice of 2 oranges with the lemon juice, 1 tbsp olive oil, 1 tsp honey, 1 tsp sesame oil, 2 tbsps yoghurt and the parsley. Season. Put into a serving bowl.
 
Converted by MC_Buster.
 
NOTES : Chef - Yvan Cadiou
 
Recipe by: Ready Steady Cook
 
Converted by MM_Buster v2.0l.