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Sunday dinner – cod fish and chorizo in tomato sauce and mixed brown rice

It’s been few weeks that I was focusing on cooking healthy food, this is the first week after a while that I try to cook something different, not saying that I am cooking some unhealthy food….. lol….. I will try to stay with healthy, but not vegetarian or vegan for this week.

I am thinking to cook a fish dish, instead of always cooking salmon, maybe cod fish is an option for tonight. I am going to do a tomato sauce with chorizo, onion and celery, then to serve it with mixed long grain brown rice. Still sounds healthy, right?

So, heat up the pan with some butter, and then put the minced garlic and diced onion into it, fry them until they start to caramelise. Then, add the chopped red chili pepper, chopped celery and diced chorizo, fry them a bit, and then add the diced tomatoes with some tomato puree as well if you want to have a stronger taste. Add some water and bring it to boil, season it with salt, pepper and some pripika. On the other hand, also season the cod fish with salt and pepper, then add the cod fish in and cover the lid, let it simmer for around 10-15 minutes and remember to flip the fish over in the middle of the way.  On the other hand, you should have get your rice ready, I am using rice cooker, so it’s easy and quick.

When the cod fishes are ready, serve them with rice and garnish it with some parsley.

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Cooking like a Michelin Star Chef? See how this new toy can help – Sous Vide slow cook circulator

I’ve been seeing this sous vide machine in the market for quite some time, and was thinking to get one. Anova launched this product since 2013, but back then I was not that aware of the benefit of slow cooking. These day here in Hong Kong, German Pool, this local brand is promoting their Sous Vide Pro. The price is really good and even including the vacuum machine and extra vacuum bags, plus the department store was running a promotion. So, I decided to get this one instead of the Anova one.

German Pool Sous Vide

To keep the food moist and juicy, full of it’s natural flavour and nutrition, it totally makes sense to cook with this method. It requires certain technique to cook a piece of steak at the right temperature and time, but it will be hard to go wrong with this sous vide machine. You just need to follow the guide, to set the right time and right temperature, to season the steak then place it inside of the vacuum bag, and dip it into the water and just let it cook. You would not have problem if the steak is too rare or too cooked, the steak will be so moist and not chewy. I was referencing the provided recipe to do this steak, following it to make the sauce and I’ve also cooked some asparagus and potato chips on the side.

To cook the steak medium, temperature set as 58C and cook for 2 hours. If you set at 59C for 2 hours, the steak will be well done, just wondering the difference of 1C is huge! So, watch out and make sure you set it right. Once the steak start cooking, you are free to do other things, it is very convenient and you don’t have to worry if the water will spill over or if it will be overcooked. You really do not need to worry about anything! To make the sauce or any side dishes, you just have to calculate the time that you need, and then start cooking by  counting down the time. I’ve planned to cook some potato chips in the oven, and pan fry some asparagus. The sauce is with red onion, mushroom, red wine, beef stock and touch of rosemary. When the steak is done with the sous vide cooking, remove them from the plastic bag and sear them quickly with a hot pan and some butter. Then serve it with the side dish and the gravy on top. You can see the steak is medium cook and it is so tender, soft and juicy.

So, I could not hold myself, I cook another sous vide dish the following night. Well, actually I’ve done two in a night, some chicken for lunch on the following day to go with salad, as I bring my lunch to work, and a fish dish for dinner. I was trying to follow the recipe provided to make the same sauce, and I’ve add some salad and fried zucchini to make a dinner dish. The sauce is made by garlic, onion, yellow pepper and chicken stock. To sous vide cooking the cod fish is kind of quick, I mean quicker than cooking meat. It takes only 18 minutes, instead of 2 hours! But I feel the result is more significant on meat than on fish, as I feel the cod tastes more like a steam one. Anyway, still taste good and tender! I have to say, the chicken tastes really really nice!!! The chicken salad I’ve made for lunch was really soft, tender and juicy, I really love it!!!!

The day after, I did a sous vide pork chop for dinner. The pork chop is also very nice! So, the sous vide cooking seems working very well and show great result for meat especially. It is tough to cook meat, as it requires a good technique to have a good result for the level of tenderness and juiciness. With this cooking method, you just can’t go wrong! Everyone can cook just like a Star Chef, but of course you need to have a good sense on how to season it and how to put together the rest of the dish.