Fish Facts: Maxwells Fish & Chips

Delicious Way To Grill Fish

By Brian on Thursday, October 6th, 2011 | No Comments

Regardless of what method is used in preparing fish, it is typically ready within minutes. Cooking fish is usually quick and effortless, making it a healthy, tasty option for those who want a quick but nutritious meal. Grilling fish is a natural and easy way to cook fish, however, there are still a few tips that can help you to grill fish so it is tasty every time.

Keeping your fish from sticking

The first task you should be wary of when grilling fish, is how to prevent it from sticking to the grill. Because fish is so delicate, it gets stuck to the grill, it may spoil your entire dinner.

First regardless what type of grill you use, always make sure to pre heat your frill. A general rule of thumb is, the grill is ready when you are not able to hold your hand over it for more than five seconds.

Unless you are using a non stick surface, you will need to brush the grill with a little oil. Otherwise you can brush the fish with a little melted butter or oil prior to placing it on the grill.

You have the option of using a fish grilling basket. These will enclose the fish which makes grilling even simpler. Don’t forget to brush the basket with a little oil so the fish will not stick when you take it out

Only turn the fish once. When grilling fish or anything at all, you want to turn the items only once. Cook one side; turn it over, cook the other side, then turn off the grill.

Knowing When the Fish is done

A general time frame for preparing fish is approximately 8-10 minutes for every inch of thickness or about 4 to 5 per half inch.

Use a fork to keep into the thickest part of the fish to test for doneness. Poke the fork in a little way and peel back a bit, and the fish should be opaque and its juices milky white. Underdone fish will be translucent with the juices being clear and watery. Over done fish will be dry and easily parted.

Use an instant read thermometer to check the doneness of the fish. Just stick it in the thickest part of the fish to check for doneness. Fish is done at 145 ºF.

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Simple But Healthy Codfish Cooking Tips

By Brian on Tuesday, October 4th, 2011 | No Comments

Eating codfish is a healthy practice and it is one that is recommended by the Mediterranean diet. This is because cod is proven to help reduce the risk of cardiovascular disease and also helps reduce the likelihood of getting arthritis. Eating cod once a week will also help you avoid atherosclerosis and ensure that you get a good dose of vitamin B12 or cobalamin, a vitamin that makes the brain function normally. Without this, you are likely to have deteriorating mental health.

Cooking cod is really nice when you live near coastal areas in which you are guaranteed that the codfish you get is fresh. Codfish can really get big and most of the times, the chopped and frozen type you get in the market or grocery store is no longer fresh. Ensure that you get fresh cod for your seafood meals.

Now that we have discussed a bit about the cod’ nutritional properties and its importance in the Mediterranean diet, what are the best ways to cook cod to have a sumptuous feast for the entire family? Below you will see great recipes and ways on how to prepare cod.

Cod Croquettes with Mashed Potatoes

Ingredients:

3 large potatoes, cubed

1 whole lemon

Salt

Celery, finely chopped

Food seasoning like pepper

Chopped onion

Fresh cod, about 1 and ¼ pounds

1 whole egg

4 tablespoons of olive oil

2 cups of chicken stock

3 tablespoons of chopped parsley

Chopped half of red bell pepper

2 cups of bread crumbs

Garlic

2 tablespoons of all-purpose flour

¼ cup of all purpose cream

Chopped shallot

Now that you have the ingredients, it is time to cook. Boil the peeled potatoes for 15 minutes or until tender. While doing so, season the fish with lemon, salt, pepper and add then cook in a non-sticky skillet that has simmering water. The water volume should only be about half an inch high. Cook the seasoned codfish for eight minutes. Once cooked, drain and then flake the fish in a bowl. Make sure you remove all bones. Heat another skillet and add the olive oil. Add the seasoning, egg and bread crumbs but leave a few bread crumbs and then continue cooking. After cooking, you need to form fish patties and toss these patties in the remaining bread crumbs. Add ore bread crumbs if necessary.

Cook the patties in medium heat like you would a hamburger. On a different skillet, cook shallots, bell pepper, flour, and chicken broth. Go back to the potatoes, drain it, and add garlic and cream. Serve hot.

Chopped Cod Salad

Ingredients

8 ounces of bacon

1/2 cup dried cranberries

1 large apple, peeled and diced

6 ounces blue cheese

8 ounces baby arugula

1/2 cup toasted walnut halves

Salad Dressing Ingredients

3 tablespoons apple cider vinegar

2 tablespoons squeezed orange juice

1 teaspoon grated orange zest

2/3 cup good olive oil

2 1/2 teaspoons mustard

2 tablespoons maple syrup

salt

1/2 teaspoon ground black pepper

This is a difficult salad to make because it requires baking. However, you can substitute the baking with roasting or shallow frying. Nevertheless, this is a very healthy salad that is really worth your while and something that your entire family will love. The first step is to preheat the oven at 400 degrees Fahrenheit. Get a baking pan and grease it. Lay the bacons and roast for 20 minutes. In a large bowl, mix the arugula, walnuts, apple, cranberries, and blue cheese. On another bowl, whisk the vinegar, orange zest, mustard, orange juice, maple syrup, salt, olive oil, and pepper. This will be your salad dressing. Once the bacon has cooled, chop them and add to the salad. Serve immediately.

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Easy Shrimp and Egg Crescent Bake

By Brian on Thursday, September 29th, 2011 | No Comments

8 to 10 servings

Ingredients

Base

1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons margarine or butter
12 eggs beaten
6 ounces (1 1/2 cups) cooked shrimp
1 cup sliced fresh mushrooms
Sauce
2 tablespoons margarine or butter
2 tablespoons flour
1 1/4 cups half−and−half
1 cup shredded Swiss cheese or mozzarella cheese
1/4 cup Parmesan cheese
3 tablespoons dry white wine (optional)

Topping

1 (8 ounce) can crescent rolls
1 tablespoon margarine or butter, melted
1 tablespoon chopped fresh parsley

Preparation

Preheat oven to 350 degrees F. Lightly grease a 12 x 8−inch (2−quart) baking dish.
In large skillet over medium heat, cook onion and green pepper in 3 tablespoons margarine until crisp and tender. Add eggs, cook just until eggs are set, stirring occasionally. (eggs will be moist on top) fold in shrimp and mushrooms.

In medium saucepan, melt 2 tablespoons margarine. Blend in flour, cook and stir until smooth and bubbly. Gradually add half and half, cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and wine, if desired. Stir until smooth.

Fold sauce into scrambled egg mixture. Pour into greased pan or baking dish. Remove dough from can in 2 rolled sections (DO NOT UNROLL DOUGH). Cut each roll into 6 slices, then cut each slice in half.

Arrange 20 slices flat edge down around edges of pan or baking dish, arrange remaining 4 slices in center.

In small bowl, combine 1 tablespoon margarine and parsley, brush over dough slices.
Bake for 25 to 35 minutes or until eggs are set and crust is golden brown. Let stand 5 minutes before serving, allowing the bake to cool down a little as it will be piping hot in the middle.

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Cooking Accessories for Creating a Quick Meal

By Brian on Saturday, September 10th, 2011 | No Comments

With today’s busy lifestyle, it is hard to find the time to cook healthy foods and serve them to your family. Long gone are the days when mom was home with all day to prepare dinner. If your days are a rush of work and commuting, you may think that there is not any time to cook tasty, appealing meals for yourself and your family. There are products that can make this possible. Look at some of the cooking accessories that were designed to help you create quick, healthy, and flavorful meals.

You do not have to resort to canned and frozen convenience meals to serve up a healthy, tasty plateful of spaghetti carbonara. All you need is the Pasta ‘n’ cooking set. The revolutionary design of the Pasta ‘n’ More lets you cook spaghetti, linguine, and other pasta in the microwave in about half the time that it takes to cook it on the stovetop. The Pasta ‘n’ More set also includes a steamer so that you can quickly steam fresh vegetables to go with dinner, or prepare fish that is tender and flaky. The clever design even incorporates a measuring tool in the handles of the microwaveable pasta pot so that you can measure out exactly the number of servings that you need. The five-piece set includes the pasta pot, straining lid, expander ring and storage lid. You even get a recipe book to help you plan healthy meals for your whole family.

If you are looking for a quick way to cook a meal for your family, you should consider the GT Xpress 101. The GT Xpress 101 is a two-sided grill that cooks your food from both sides at the same time. It is ideal for making sandwich pockets in minutes, or for grilling meats and fish. Two deep pockets hold your ingredients in individual wells, and the unique design cooks and seals sandwiches at the same time.

Another grill substitute is the Sunbeam 4-in-1 Electric Grill, which combines a grill, griddle, waffle iron, and sandwich maker into one handy cooking accessory. You can use the Sunbeam electric grill to sear and grill meats or fish. This grill is also perfect for making waffles, or creating your own nifty filled sandwiches. You can save both time and money when you leave the Hot Pockets on the shelf and pick up meats, vegetables, and cheese to create your own healthy alternatives with the Sunbeam 4-in1 or the GT Xpress 101 Grill.

Many nutritionists will tell you that steaming is the healthiest way to cook your vegetables, but who has the time or energy to mess with a steamer inset for your saucepan? The 3-Tier Steamer is the ideal solution. The 3-Tier Steamer is designed to let you steam a full meal for yourself or your family. The stackable steamer makes it easy and quick to make healthy meals with vegetables, rice, fish and more with just a few minutes of preparation. Even better, the juices from your food may drip into the collection pan so you can use it to make savory gravy to perk up your dishes.

Why heat up your kitchen and waste energy by using a full-size oven when there are so many great choices for countertop ovens out there? Today’s countertop ovens have come a very long way from the conventional toaster oven you remember from your mother’s kitchen. A countertop 3-in-1 oven can cook with three different power sources such as radiant heat, convection, and infrared, alone or in combination. You may be amazed at how quick and easy it is to cook in a countertop oven. Your food is also more flavorful when it is not subjected to the drying heat of a conventional gas or electric oven. The secret is that the foods cook from the inside out as well as searing the outside to keep the juices inside the food. With creative cooking techniques, you can cook anything you would cook in a conventional oven, but it can be finished and ready to eat much faster.

In addition to major cooking accessories that cut into your meal prep time, you should also benefit from having a few smaller products on hand. Here are some accessories for your kitchen that can cut down on your food preparation time.

- A boiled egg slicer can be used to cut perfect even slices in any soft food such as cheese, tomatoes, boiled eggs, and onions. It is so much easier and quicker than trying to cut with a dull knife.
- A food chopper lets you chop vegetables, meats, and herbs for your meals in seconds. Why use a bulky food processor when all you want to do is dice an onion or a carrot? All you need is a handy little spring-loaded tool to cut your chopping chores down to size.

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Rival FD350S Electric Fondue Set For Adventurous Cooking At Home

By Brian on Tuesday, August 30th, 2011 | No Comments

What a special meal, when you and your guests all cook your own food at the table.Our family just love a fondue, we often have them as a special celebration meal, when we get together, for example at Christmas.

A meat fondue is a firm favourite as a Christmas Eve or New Year’s Eve meal.

We have a couple, or is it three, of the old fashioned candle fired or spirt fondues, which we have collected or been given over the years. These are perfectly OK until the spirit or the candle dies and we want to continue eating. Then they are so fiddly to start a new candle or spirit box (if you can find one), because you have a hot pan on the table.The oil, cheese or chocolate cools down and can spoil the meal a bit. This is of course never a problem with the electric fondue.

One important point I must mention is that it is vital to make your cheese or chocolate mixture on the stove and then transfer it to the stainless steel pot on the table, as you often need to vary the temperature when mixing the cheeses or the chocolate and the cream and this is much easier in the kitchen.

The electric fondue set works perfectly with oil and savoury broths, as the temperature stays nice and high, ensuring that the meat or fish cooks quickly. Vegetables cook very quickly too, we especially like mushrooms, both white and brown ones, cooked with the meat in oil or broth. But remember the cooking time for such soft vegetables is very short as the oil etc gets very hot.

A friend of mine uses her fondue for a Chinese hotpot, where she cooks very thin slices of meat,sometimes still frozen, in a spicy stock.

I bought my niece this model of electric fondue, as a wedding present and for the first months of her marriage she used it to cook most of the time, as she did not have any other cooking pots. Even with all that use, it is still looking shiny and smart many months later.

At the time, my main reason for buying this particular model was that it did not have a non stick lining. The problem with a non stick coating in a fondue pot is that over time it gets scratched by the forks. It does not matter how careful you are and this then looks awful for something you use for guests. The stainless steel is much less affected and can continue looking great for years.

We will sometimes use three pots for a meal. The electric pot for the main dish with meat, along with vegetables, pickles and salads. Next my spirit heated one, for a cheese fondue, because it is a ceramic pot. I do think cheese somehow looks better from a ceramic pot; then finally I have a tiny candle heated pot for those guests who must have a pudding after their meal. It is really very small but usually big enough for enough yummy chocolate to satisfy those few guests with some spaces left to fill.

I would really like three electric pots but I cannot bring myself to throw away working fondues, but if one breaks I know what I will replace it with.

The only down side to this product in my opinion, is the short electrical cord. I quite understand that it is probably seen as safer and it stops the cord getting into a tangle, but it does mean that to use it in my dining room, we have to use an extension cord, which is not too elegant if we have guests.

All in all I would recommend this product as a gift or for home use, for both new and experienced fondue cooks.

More information and where and how to buy at http://www.squidoo.com/rival-fd350s-electric-fondue

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6 Different Types of Healthy Cooking Methods?

By Brian on Wednesday, August 24th, 2011 | No Comments

Cooking looks to be a natural skill to others it’s fraught with danger and disaster. Cooking need not be scary, let us analyze few of the primary cooking techniques and show you how simple it really is.

Once, you professional one or two of these cookery techniques, you’ll then be prompted and self confident to try few of the others. Skills you pick up in one method could easily be applied for other.

Simply relax and enjoy it.

Baking:

This is a cooking process that cooks food in the oven by dry heat. Like a cooked potato. Baking is as well used to describe the cooking method of cookies, bread, and cakes

Roasting:

Just like baking this cooking process uses the oven, but it’s generally used for vegetables and meat. Roasting usually asks some fat added up to protect the food and keep it wet while it’s cooked at a relatively high temperature. It’s better to use tender cuts of meat for roasting and cook it in a shallow tin to admit the air to spread. This will also help in the meat surface turning an appetizing brown. Make sure to turn the cooking juices into gravy to accompany the meat. Along with the meat you can join many vegetable including: carrots, potato, tomatoes, sweet potatoes, onions, tomatoes, fennel, peppers, parsnips, aubergines, garlic and turnips.

Basting:

This is the easy process of keeping fish, meat or poultry moist whilst roasting in the oven. All you need to do is spoon the fats and cooking juices over the meat various times while cooking. This will help keep it moist add flavor and better the visual aspect of the cooked meat. If you run out of cooking juices in the roasting tin then you can add up a bit stock or wine.

Grilling:

Grilling is an incredibly speedy and easy process of cooking, which is as well healthy. The food is cooked applying radiant heat. This makes sure that the outside of the food is also well cooked and browned whilst the inside stays moist. The grill needs to be preheated and the food napped with oil to apply some protection from the severe heat. Barbecuing is the out of door equivalent of grilling and is appropriate for all the foods listed below though it produces a smokier flavor.

Use good quality tender foods like – chicken, steak, sausages, chops and whole fish like trout and fish cutlets and fillets like salmon and cod. Vegetables such as aubergines, mushrooms, peppers, tomatoes and onions are also suitable for grilling.

Griddling:

A griddle used to refer to a flat metal plate, which was used to cook cakes and drop scones on top of the stove. Today the tem to griddle pertains to a ridged griddle pan alike to a frying pan it’s a ridged surface, which patterns the food with appetizing brown stripes. It’s newly become popular due to its use by many TV chefs. It’s a healthy way of cooking due to only a light brushing of oil being required. Griddling is suitable for salmon fillets, squid, chicken, steaks and shellfish, and for vegetables such as courgettes, aubergines, onions and peppers.

Deep Fat frying:

This is the frying method where the food is completely immersed in hot fat. It needs to be really hot and commonly cooks the food speedily. Better oils for this are Soya bean oil and corn oil but groundnut oil is the best. In order to deep fry foods with success they need a protective coating to avoid drying out. The two most popular coatings are breadcrumbs and batter and these are most generally applied on chicken, fish, chips and seafood with a new fad being the mars bar. You’ve credibly seen this process of cooking performed several times before at your local store. A deep big pan is utilized to heat the oil and a wire basket used to lift the food out. More care is need because the oil is exceedingly hot and it could be quite harmful.

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Easy Shrimp and Egg Crescent Bake

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Rival FD350S Electric Fondue Set For Adventurous Cooking At Home

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