Roasted Whole Fish with Vermouth and Tomatoes

Trout or Bronzino - 1 whole fish, cleaned and gutted ( around a pound or less in size)                      

Lemon - 1/2 thinly sliced

Garlic - 4 or 5 cloves, crushed or sliced

Olive Oil - 2 tbsp

Cherry Tomatoes - a few

Shallots - 2, cut into wedges 

Dry Vermouth / Dy White Wine - around 1/4 cup 

Dry Thyme - a sprinkle

Any Fresh herbs - a handful, I used cilantro 

Green Chili - a couple, chopped or you can use freshly ground black pepper

Salt                     

                       

Preheat the oven to 450 F.
 

Season the fish with salt and pepper.

Stuff the fish with some lemon slices, 2 cloves crushed garlic, a few herb sprigs and green chilies.

Drizzle the outside of the fish with olive oil; season.

Pour 1 tbsp olive oil in a large roasting pan. Add the tomatoes, shallots, some lemon slices, vermouth, dry thyme and the remaining crushed garlic; toss. Arrange the fish on top.

Roast until the fish is brown and crispy and opaque and the tomatoes are soft, 15 to 20 minutes.

Divide the tomatoes among plates. Using a serving fork and serving spoon, carefully lift the fillets away from the bones; arrange on top of the tomatoes.

Adapted from http://www.rachaelraymag.com/recipe/quick-roasted-branzino-with-dry-vermouth-and-tomatoes/

Egg Korma

Poppy Seeds - 1 tbsp
Sesame Seeds - 1 tbsp
Slivered Almonds - 2 tbsp
Broken Raw Cashewnuts - 2 tbsp
Water - 1/2 cup

Yellow Onion - 1/2, chopped
Oil
Cumin Seeds - 1/2 tsp
Whole Garam Masala - 1 cinnamon stick, 4 cloves, 1 bay leaf , 1 cardamom
Ginger Garlic Paste - 4 garlic cloves and one inch ginger, grated
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Salt
Tomato Puree - 1/2 tbsp or 1grated tomato
Yogurt - 2 tbsp, beaten well with some water

Boiled Eggs - 4
Turmeric and Cayenne Pepper - 1/4 tsp
Salt

Cilantro for garnishing

Boil almonds, cashew nuts, sesame seeds and poppy seeds in half cup of water for 15 min.

After 15 minutes, remove from heat and blend it in a blender with fried onions into a fine paste.

In hot oil add bay leaf, cloves, cardamom and cinnamon.

When it sizzles add cumin seeds, ginger garlic paste, tomato puree. Cook for a minute.

Then add the blended paste, tomato puree, coriander powder, cumin powder, turmeric, cayenne powder, salt and mix it well. Cook on low heat for a few minutes. If it starts to stick to the bottom, sprinkle a little water.

Now lower the heat and add beaten curd and let the mixture cook for 25 min with a lid on it.

In a separate pan, heat oil. Apply salt, a little turmeric and red cayenne to the boiled eggs. Add the boiled eggs to the oil. When the eggs sizzle take out the eggs and add them to the gravy. Remove from heat.

Garnish with chopped cilantro and serve hot.

Pumpkin Peanut Butter Dog Biscuit

Pumpkin Puree - 1 cup (use 100% pure pumpkin)
Peanut Butter - 4 tbsp.
Egg - 1, (can also use half cup pumpkin puree and 2 eggs)
Flour - 11/2 cups (I used an equal mix of brown rice flour and whole wheat flour)
Coconut Oil / Butter - 1 tsp

Heat oven to 350F.

Mix pumpkin puree and peanut butter together. Add egg.

Now mix in the flour so that the mix forms a sticky ball. Adjust the flour as required.

Sprinkle some rice flour on the rolling surface. Apply the coconut oil / butter around the dough and roll into half inch thick. Cut into small desired shape. Transfer into parchment paper lined baking sheet.

Bake for around 20 to 25 minutes till the cookies start browning.

Cool completely and store in an airtight container.

 

Dudley, patiently waiting for the cookies to cool