An Inspired Saturday Lunch

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One fine Saturday which started with a croque monsieur begs for a sumptuous lunch. After rummaging through the pantry and fridge, I thought of a simple 4 course lunch for the family.

Mediterranean Cream Dory

Recipe:
1 large OR 2 small cream dory fillet (1/2 kilo)
1 cup chopped canned tomatoes
1 cup tomato juice (from canned tomatoes)
10 pcs green olives, sliced
2 T capers (packed in vinegar)
6 cloves garlic, slivered
pinch of salt and chili flakes
oil for sauteing

Procedure:

Coat fish in flour, fry in oil until golden brown. Drain on paper towels.

Saute garlic in oil until golden brown. Add tomatoes, juice, capers and olives. Season with salt & chili flakes and simmer for 5 minutes.

Stack fish with sauce in between. Drizzle more sauce and finish with olive oil and balsamic vinegar.

Baked Beef Shortribs

Ingredients:
1 kilo beef shortribs (pre-roasted or boiled for 2-3 hours)
1 cup tomato sauce
1/4 cup soy sauce
1/4 cup vinegar
3 pcs bay leaves
1 small onion chopped
3 cloves garlic chopped
1/2 teaspoon Tabasco
1 cup water
1/4 cup brown sugar

Procedure:


Pre-bake ribs to ensure tenderness.

Combine all ingredients in a baking dish and roast for 1 1/2 hours (covered) and 15 uncovered at 350 F

Slice and serve with sauce on the side

Easy Red Cabbage Slaw

Ingredients:
1/2 head red cabbage
2 sugar kiat-kiat or 1 small orange/ponkan
1 small red onion
Salt to taste

Procedure:

Slice red cabbage and onion thinly. Segment the orange (set aside) and squeeze remaining juice over the slaw.

Can;t get any easier. Salt and toss before serving. Best served chilled.

Banana Scallops with Cashew Sea Salt Brittle in Strawberry Gelee

This is an interesting but easy dessert. Got its name because the bananas look like seared scallops in preparation.

Ingredients:

1 Cavendish or lakatan banana cut in 1 inch thick circles
1/4 cup roasted cashews
1/4 cup brown sugar + 2 T for the bananas
pinch of flaky sea salt
strawberry gelee (1 T sugar free strawberry jam + 1 T hot water)
knob of butter for frying

Procedure:

Make brittle by combining butter, 1/4 c brown sugar, salt and cashews in a pan.

Put in between wax paper and pass a rolling pin to flatten. Let cool.

Coat one side of bananas with brown sugar.



Pan fry one side in butter until golden and crispy. Use low heat. Set aside.

To assemble: put gelee at the bottom of the dish, put bananas and top with brittle.

So how was that for lunch? :) Wonder what will inspire me for lunch next time? No cooking for me tomorrow since we're going out after church. Maybe I will blog about the resto where we will eat with family tomorrow. Egg-zoiting!

Tell me what is your favorite lunch fare and I will try and do my interpretation one of these days. Spread the word about D' Kitchen Bitchen. Till then. Bon Appetit!