Posted on February 9, 2016
I have been cooking healthy, but never mind, it balances out pretty quickly when one spends a weekend away. All these long weekends, you just cannot help yourself but venture out to find delicious morsels of food as you catch up with friends or family. Think Little & Friday for pastries that are to die for; little petite cakes packed with flavour, cheese sticks and a nice coffee.
Or think Wise Cicada Cafe around the corner for balanced treats, gluten free organic goodness and decadent salads.
More Healthy Summer Meals
Healthy summer meals are a treat because, all the best things are in plentiful supply and one does not have to look everywhere for decently priced tomatoes. I love the fact that recently, it was a simple as a batch neighbour giving us some fresh line caught kingfish fillets. They glistened beautifully, they did not smell a bit like fish…. which is what it should be like: just fresh and healthy.
Asian Seared Fish with Pomegranate, Apple and Avocado Salad
Some genius other than myself whipped this up in less than 15 minutes! Use white fish of the thick fillet variety- kingfish, hapuka or even salmon. Cover in a marinade of soy sauce, Manuka honey, finely grated chilli, ginger and garlic with lots of pepper, then sear on a very hot pan. These kingfish fillets were lightning fast to cook (about 2minutes each side, despite thickness). The salad was thinly sliced apples, cut avocado, tossed with rocket or water cress and pomegranate seeds, finally drizzled with a touch of olive oil and balsamic. This would pair wonderfully with an off-dry Riesling, Gewürztraminer or a Marlborough Pinot Noir. Also find an awesome trick for deseeding a pomegranate here.
Buckwheat Linguini with Pumpkin, Spinach and Poached Egg
I was so inspired by this idea, and I can now indulge my linguine fantasy thanks to Buckwheat noodles. Buckwheat is gluten free, and although these noodles quote a touch of wheat in the ingredients, I never seem to notice as much. Boil soba noodles in salted water and boil a second pot simultaneously to poach an egg. Sizzle butter in fry pan, then add garlic and chilli flakes. Add spinach and when wilted, add leftover pumpkin (could also used roast chicken or smoked fish if you like), warm through well and season. Remove egg from water and rest on plate with handy towel. Drain pasta, add to pan with grated lemon zest, parley, parmesan and toss to combine. Assemble on plate with squeeze of lemon juice. Pair with a Viognier, Pinot Gris or Rose.
How to do the perfect Poached Egg
When I put the above linguine on Instragram, someone was like “just casually poach a perfect egg! Poached eggs are my kitchen nemesis.” This you tube video is a perfect place to start. FYI in the video, they go into ice bathing the egg after and how to remove the vinegar flavour which I think is a bit excessive, hence you could stop watching after about 3 min 23 seconds. In summary there are four critical KEY secrets to poaching to the perfect egg including:
- Super fresh farm caught eggs
- Boiling water with some white vinegar (which stabilises the yolk)
- Stir the water in circles, which creates a little ball shape like restaurants
- Use a small coffee or tea cup to crack your egg into and deliver to your pot whilst stirring.
Until next time x