Friday, March 19, 2021

Spicy Cod and Merguez Traybake

This Spicy Cod and Merguez Traybake is a lovely combination of mild and spicy, flaky and chewy, a tasty way to enjoy both cod and merguez in one dish, not to mention fresh tomatoes and salty olives.

Food Lust People Love: This Spicy Cod and Merguez Traybake is a lovely combination of mild and spicy, flaky and chewy, a tasty way to enjoy both cod and merguez in one dish, not to mention fresh tomatoes and salty olives.

I like to joke that I was bilingual before I learned my second language because my first three years of school were in the British system. I learned to read and write the way they do. Year four - at an American school - was a relearning of spelling rules and punctuation. 

I spent the summer before that memorizing the whole times tables (through 12!) which apparently American kids had already learned as well. Worst summer ever for a nine-year-old! I was almost glad when school started and I could stop practising(Br.E.)/practicing(Am.E.) [In British English, "practise" is the verb and "practice" is the noun. In American English, "practice" is both the verb and the noun. And now you know my pain.] On the plus side, I still have the times tables cold. 

This recipe starts with a little vocabulary explanation of my title and an apology for those of you who already know. (I see you, my fellow American devotees of The Great British Bake-Off!) The way I’m using it here, the word traybake or sometimes tray bake as two words, is the British English equivalent of sheet pan dinner in the United States. That said, while a sheet pan dinner is always a main course, a traybake can also be something that is cut up and served as a sweet snack or dessert, like brownies or cake. 

In fact, if you browse the BBC Good Food website’s “traybake collection” there are only sweet recipes. You have to search for “savory traybakes” to get the links to our so-called sheet pan dinners. Even then, a few sweet recipes appear in the list. It’s all very confusing really.  

Now that I've gotten that off my chest and clarified absolutely nothing, on with the savory traybake! 

Spicy Cod and Merguez Traybake

The impetus for this recipe was our Fish Friday Foodies host Wendy choosing “seafood dishes that go with red wine” as our theme. This flavorful dish sure does! Do not worry too much about the exact weight of your merguez or your cod. I’ve given the exact weight of mine to give you a guideline. A little bit more or less won’t make much different to finished dish. This recipe is adapted from the British food magazine, Olive, where just to confuse matters further, they’ve called it a tray roast. Honestly. I can't even. 

Ingredients
10 1/4 oz or 290g small merguez (spicy lamb) sausages or large ones cut into chunks (Look for these at your local halal butcher. Yes, I bought mine here in the States.) 
1 large Spanish onion
3 tablespoons harissa, divided
3/4 cup or 110g red grape tomatoes
3/4 cup or 110g yellow grape tomatoes
1/2 cup or 85g dry cured black olives, unpitted
2 cod loins, 1.6 lbs or 710g total
olive oil

For garnish and serving:
flat-leaf parsley, chopped
1 lemon, cut into 8 wedges

Recommended to serve: my extra rich creamed potatoes (they are made with actual cream!) or your favorite crusty bread

Method
Preheat your oven to 400°F or 200°C. 

Peel and cut the onions into thin wedges, discarding the hard root end. Cut the little tomatoes in half and pit the olives by hitting them with the flat of a knife and removing the pits.  


Cut the cod loins into six equal pieces. 

Put 1 tablespoon of the harissa in a small bowl and mix it with 1 tablespoon olive oil to loosen. Brush the cod with the mixture on both sides and set aside. 


Put the merguez sausages in a large baking pan. Drizzle with a little olive oil and roast for 10 minutes in the preheated oven until browned on the outside. I left mine hooked together and then cut them apart with scissors, once browned. 


The merguez will release some lovely flavored oil. Stir the onions in it and roast for another 7 minutes. 


Add the tomatoes and olives into the baking pan. Dollop the harissa around and give the whole thing a right good toss with two rubber spatulas.

This Spicy Cod and Merguez Traybake is a lovely combination of mild and spicy, flaky and chewy, a tasty way to enjoy both cod and merguez in one dish, not to mention fresh tomatoes and salty olives.

Spread it all back out single file.  Nestle the cod amongst the tomatoes, olives and onions. Give each piece of cod another tiny drizzle of olive oil. 

This Spicy Cod and Merguez Traybake is a lovely combination of mild and spicy, flaky and chewy, a tasty way to enjoy both cod and merguez in one dish, not to mention fresh tomatoes and salty olives.

Put the pan back in the oven for 17-20 minutes or until the cod reaches an internal temperature of 145°F or 63°C and is just cooked through. This will depend on the thickness of your cod. Mine was pretty thick and it took the whole 20 minutes. 

Scatter with parsley and lemon wedges.

This Spicy Cod and Merguez Traybake is a lovely combination of mild and spicy, flaky and chewy, a tasty way to enjoy both cod and merguez in one dish, not to mention fresh tomatoes and salty olives.

I served mine as I suggested above on a generous mound of creamed potatoes. If you don't have potatoes, you definitely need some crusty bread to sop up the delicious pan juices. 

This Spicy Cod and Merguez Traybake is a lovely combination of mild and spicy, flaky and chewy, a tasty way to enjoy both cod and merguez in one dish, not to mention fresh tomatoes and salty olives.

Enjoy, as per this month’s theme, with a glass of your favorite red wine! 

P.S. Don't let the fancy bottle in the photo fool you, if you tried to zoom in. We enjoyed this dish with a French table wine called La Vieille Ferme that is as inexpensive as it is lovely. I included that bottle in the photo because it is special to us. It is a 1986 vintage which is what we've enjoyed every year (since 1987) to celebrate our anniversary. We aren't partial to a country or vineyard, especially since they are getting much harder to source each year. We'll be opening another one on 22 March! 

It's time for my Fish Friday Foodies to share what they've been cooking up! Many thanks to our host and organizer Wendy from A Day in the Life on the Farm for her behind-the-scenes work and this challenging theme. 



Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 


Pin this Spicy Cod and Merguez Traybake!

This Spicy Cod and Merguez Traybake is a lovely combination of mild and spicy, flaky and chewy, a tasty way to enjoy both cod and merguez in one dish, not to mention fresh tomatoes and salty olives.

 .

Thursday, March 18, 2021

Coca-Cola Bundt Cake #BundtBakers

This Coca-Cola Bundt Cake is moist and delicious, a bit of Southern tradition in the shape of a Bundt, perfect for your next get-together, family celebration or picnic. 

Food Lust People Love: This Coca-Cola Bundt Cake is moist and delicious, a bit of Southern tradition in the shape of a Bundt, perfect for your next get-together, family celebration or picnic.

The traditional Southern Coca-Cola cake is usually baked in a 9x12 in or 23x31mm rectangular pan, and is very similar to a Texas Sheet Cake. For this month’s Bundt Bakers theme of caffeinated cakes, I decided to make one in a Bundt pan instead.

I did debate with myself about the wisdom of such a move because Coca-Cola cake is normally served straight out of the pan it’s baked in. I did wonder if it would turn out of a Bundt. Turns out that my fears were justified.

So, a little word of advice: Do not skimp on the buttering and flouring of the pan for this cake or you might struggle to turn it out nicely. Mine stuck a little bit but I managed to get it successfully unstuck with a thin rubber spatula. 

Since we are still isolating for the most part, I made a small cake in my favorite 6-cup Nordic Ware anniversary pan. Feel free to double the batter for a 12-cup pan (and, of course, increase the baking time) if you have a large family. 

Coca-Cola Bundt Cake

Because this is cake, after all, don’t even think about using diet or zero Coke. It would also be sacrilegious to use Pepsi. As my daughters would say, fight me. 

Ingredients
For the cake batter:
1 cup or 200g granulated sugar
1 cup or 125g all-purpose flour, plus extra for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 can (6 oz or 177ml) regular Coca-Cola (not Diet or Coke Zero)
1/4 cup or 57g unsalted butter, plus extra for the pan
1/4 cup or 30g unsweetened natural cocoa powder
1/4 cup or 60ml buttermilk
1 large egg, at room temperature

For the Coca-Cola glaze:
1 cup or 125g confectioners' sugar, sifted 
2 to 3 tablespoons Coca-Cola 

Optional for decorating:
Haribo cola bottle sweets

Method
Preheat oven to 350°F or 180°C, butter and flour a 6-cup Bundt pan. In a large bowl, whisk together the sugar, flour, baking soda and salt. 

In a small saucepan over a low heat, melt the butter with the Coke and cocoa. Bring it to a simmer, stirring occasionally until the butter is melted and the mixture is completely combined and warm. 


Fold the warm mixture into the flour/sugar mix, until just combined. If there's still a little flouring showing, that's just fine. 


In a small bowl, whisk the egg and buttermilk until blended. Quickly whisk a couple of tablespoons of the thick batter into the eggs. Add two more tablespoons, still whisking briskly. 

Now add the egg mixture to the batter and whisk to combine.


Pour the batter into your prepared Bundt pan.


 Bake for about 35-40 minutes or until a wooden skewer inserted in center comes out clean.

Food Lust People Love: This Coca-Cola Bundt Cake is moist and delicious, a bit of Southern tradition in the shape of a Bundt, perfect for your next get-together, family celebration or picnic.

Set the pan on a wire rack to cool for about 15-20 minutes. Run your clean wooden skewer around the sides of the pan and then invert it on a serving plate. 

Food Lust People Love: This Coca-Cola Bundt Cake is moist and delicious, a bit of Southern tradition in the shape of a Bundt, perfect for your next get-together, family celebration or picnic.

Leave to cool completely before drizzling on the glaze. 

To make the glaze, sift the powdered sugar into a mixing bowl to remove any lumps. Add Coca-Cola a tablespoon at a time until you get a good pouring or drizzling consistency, depending on how thick you like it. You may not use all of the Coke. (Guzzle the rest of the can - baker's privilege.)


Once the cake is completely cooled, pour or drizzle the glaze over it. I like to use a piping bag with a small tip to make the drizzle more controllable but that’s not essential. Decorate with Haribo cola bottle sweets, if using. 


Enjoy! 

As I mentioned above, this month’s Bundt Bakers theme is caffeinated cakes. Many thanks to our host, Rebekah of Making Miracles for her behind-the-scenes work and the fun theme. Check out the other caffeinated Bundts below: 
BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


Pin this Coca-Cola Bundt Cake! 

Food Lust People Love: This Coca-Cola Bundt Cake is moist and delicious, a bit of Southern tradition in the shape of a Bundt, perfect for your next get-together, family celebration or picnic.

 .

Monday, March 15, 2021

Korean-style Short Rib Noodles (Instant Pot)

Flavorful and more-ish, these Korean-style Short Rib Noodles are delicious the first day and even better as leftovers. If you are so lucky! 

Food Lust People Love: Flavorful and more-ish, these Korean-style Short Rib Noodles are delicious the first day and even better as leftovers. If you are so fortunate!

Since we discovered that we can share Notes on our Apple devices a few years ago, my husband and I have several lists going all the time. The grocery shopping list and the to-do around house list get often updates. One of my favorites is a list of dishes that is called “would have again.”

If a recipe makes it on the “would have again” list, I know it’s a real keeper because dishes don’t get added that often. In fact, right now there are only seven things on there. That doesn’t mean there aren’t other dishes I make regularly, like spag bol, grilled chicken Caesar or gumbo. They just aren’t special enough to make the list. 


As you can see, the third one down is this very recipe. It’s that good. And because I use an Instant Pot, it’s pretty quick as well. 

Korean-style Short Rib Noodles (Instant Pot)

If you’d rather serve the short ribs with rice, just skip the noodle steps but I just want to say that you’ll be missing out. The sauce soaks into the noodles and makes them fabulous. I don’t think this would be the same over rice. This recipe is adapted from one on Food Network Kitchen where they use a 6-quart Instant Pot. Mine is 8-quart model. 

Ingredients
1/4 cup or 60ml soy sauce
3 tablespoons gochujang
2 tablespoons dark brown sugar (25g)
thumb-sized piece ginger, peeled and grated 
1 small apple (about 3 1/2 oz or 100g)
2 cloves garlic, minced
2 tablespoons toasted sesame oil
2 lbs or 900g crosscut bone-in beef short ribs (flanken style)

1 lb or 450g linguine or noodle of your choice

To garnish:
2 green onion tops - green part only - sliced thinly on the diagonal
2 tablespoons toasted sesame seeds
crushed red pepper 

Method
Whisk together the soy sauce, gochujang, ginger, brown sugar, garlic, sesame oil and 1/4 cup water in your Instant Pot. 


Peel and core the apple then grate it on the large holes of a box grater. Add the apple to the pot. Give everything a good stir. 


Add the short ribs to the pot and stir to coat with the sauce. 


Close the Instant Pot and make sure the valve is on Seal. Set to pressure cook for 25 minutes. 

After the pressure cook cycle is complete, follow the manufacturer's guide for quick release.  When the quick release cycle is complete carefully unlock and remove the lid. 


Skim off most of the oil and discard any bones that have fallen off of the meat. 

Cook the noodles according to package instructions, till just al dente. Drain and pour them into the Instant Pot. 


Stir well to coat the noodles. Put the lid back on the unplugged pot for five minutes. 

Stir again and serve garnished with the green onions and a sprinkle of toasted sesame seeds and crushed red pepper, if desired.  

Food Lust People Love: Flavorful and more-ish, these Korean-style Short Rib Noodles are delicious the first day and even better as leftovers. If you are so fortunate!

Enjoy! 

Food Lust People Love: Flavorful and more-ish, these Korean-style Short Rib Noodles are delicious the first day and even better as leftovers. If you are so fortunate!

It's MultiCooker Monday so I've got a whole lot of small appliance recipes for you! Many thanks to our host and organizer, Sue of Palatable Pastime




Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

Pin these Korean-style Short Rib Noodles!

Food Lust People Love: Flavorful and more-ish, these Korean-style Short Rib Noodles are delicious the first day and even better as leftovers. If you are so fortunate!

 .