Vinegar and Sesame Seed Fish is a refreshing and unusual way to cook grey mullet. This tasty dish may be served either hot or cold.
2 lb. grey mullet fillets
1 garlic clove, cut in half
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon sesame seed oil
4 tablespoons sesame seeds, washed, dried and toasted
2 tablespoons wine vinegar
½ teaspoon ground cumin
Garlic Vinegar, Distilled Malt Vinegar, Chilli Vinegar, Red Wine Vinegar, Tarragon Vinegar, Cider Vinegar, Malt Vinegar, Poivre Vert Vinegar, Mint Vinegar and White Wine Vinegar.
2 teaspoon ground coriander
10 fl. oz. yogurt
2 oz. pistachio nuts
Rub the fillets all over with the garlic halves and discard the garlic. Sprinkle over the salt and pepper and set aside.
In a large deep frying pan, heat the vegetable and sesame seed oils over moderate heat. When the oil is hot add the fish and fry for 3 minutes on each side. Stir in the sesame seeds, vinegar, cumin, coriander and yogurt. Reduce the heat to low and cook for a further 10 minutes.
Remove the pan from the heat. Using a slotted spoon, transfer the fish to a large warmed serving dish. Pour over the sauce and sprinkle over the pistachio nuts. Serve immediately or set aside to cool completely, if serving it cold.
Vinegared Beef and Beans
A delicious way to cook brisket of beef, Vinegared Beef and Beans should be served with plain boiled potatoes and ice-cold lager.
4 lb. boned lean corner of brisket, rolled
1 lb. carrots, scraped and sliced
3 medium-sized onions, coarsely chopped
2 teaspoons salt
2 teaspoons black pepper
2 lb. fresh runner beans, trimmed and sliced
12 tablespoons malt vinegar
6 tablespoons brown sugar
6 tablespoons cornflour
Place the meat, carrots, onions, salt and pepper in a large saucepan. Pour over enough water to cover the ingredients and place the pan over high heat. Bring the contents of the pan to the boil. ‘Cover the pan, reduce the heat to low and simmer the contents for 2 to 3 hours or until the meat is tender. With a slotted spoon, remove the scum off the surface of the water occasionally.
Meanwhile prepare the sauce. In a small bowl combine the vinegar, sugar and cornflour . Mix the ingredients together to form a paste. Add 6 tablespoons of the cooking liquid to dilute the paste. Pour the vinegar mixture into the saucepan, stirring constantly. Add the beans and cook the mixture for a further 20 minutes or until the beans are tender. Remove the pan from the heat and transfer the meat on to a large warmed serving dish. Carve the meat into slices, pour over the sauce and the beans and serve immediately.