Firstly, I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. Some of you might know that I love making food with a random set of ingredients, and so this challenge is a pleasure for me. Paula challenged me to use the following 7 ingredients and I made Quinoa Coated Hake Goujons.
- fresh spinach
- fish – fresh or frozen, freshwater or saltwater
- berries – fresh or frozen
- cheese – Gruyere or Emmentaler
- portabello mushrooms
- quinoa
- turnips, parsnips or rutabaga – or any combination of the three
Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:
- Milk/Cream
- Eggs
- Flour (or a flour substitute)
- Lemons
- Garlic
- Ginger
- Chillies
- Fresh Herbs
- Dried Herbs
- Dried Spices
- Sugar (or a sugar substitute)
- Butter/margarine
- Salt
- Pepper
- Oil – any of your choice
- Vinegar
- Pasta / Noodles / Rice
- Tinned Tomatoes
- Tinned Chickpeas
- Chocolate / Cacao
- Stock
For starters I decided to do a turnip and spinach soup and my side dish was mushrooms with spinach and gruyere. For my main course I chose hake – a soft white fish that is fished for off the coast in False Bay. These come directly from the company that fishes for them. I have never used quinoa before and so the night before, I made up some to go with our meal. This is a low GI grain with an unusual taste and texture – and Dave loves it. We are quite addicted to Chopped and so I used the the program for my inspiration here. I took the quinoa and ground it up to ‘bread’ the fish with. It added a great texture to this soft fish, and I am going to do this again.
Quinoa Coated Hake Goujons
Ingredients
- 60 mls flour
- salt and freshly ground black pepper to season
- 1 egg, beaten
- 60 mls quinoa
- 2.5 mls coriander seeds
- 2.5 mls fine salt
- 1 hake fillet, sliced into goujons
- 15 g butter
- 15 mls olive oil
Method
- season the flour
- grind the quinoa together with the coriander seeds and the salt
- pat dry your fish
- set up a breading station and place the fish first into the flour, then into the egg and finally into the quinoa
- heat the butter and the oil in a large frying pan
- cook the fish one minute per side, skin side down first
Click on the links for conversions and notes.
This post has been added in to my 2012 posts while I tidy up my blog
Oh, I do love quinoa as a coating and these look great – thanks Tandy.
My pleasure 🙂