Come Dine with Us - Expresso Edition
Graeme and Carissas signature dishes if they were to be on Come Dine with Me
Ingredients:
- 4 Hake fillets (or your preferred white fish)
- 1 medium onion, sliced
- 4 – 6 garlic cloves, minced
- 1-2 tsp crushed chillies (adjust to your heat preference)
- 2 Tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 cup coconut milk or cream
- ½ cup vegetable or fish stock
- Fresh coriander (a handful, chopped)
- Salt & pepper, to taste
To serve:
- Crusty bread or steamed white rice
- Lime wedges
- Fresh coriander
- Chili flakes
How To Make Carissa’s Coconut Steamed Fish
- In a large, deep pan or skillet, heat the olive oil over medium heat.
- Add the onion and garlic to the pan, sautéing until the onion softens and becomes translucent (about 5-7 minutes).
- Stir in the crushed chillies and cook for another minute, allowing the spices to bloom.
- Add the cherry tomatoes and cook until they start to soften and release their juices (about 3-4 minutes).
- Pour in the coconut milk or cream, followed by the stock.
- Stir well to combine.
- Bring the sauce to a gentle simmer.
- Let it cook for a few minutes, taste and adjust seasoning with salt and pepper as needed.
- Gently nestle the hake fillets into the sauce, ensuring they are partially submerged.
- Cover the pan with a lid and let the fish steam in the coconut sauce for about 10-12 minutes, or until the fish is fully cooked through and flakes easily with a fork.
- Serve immediately with crusty bread or rice.
- Garnish with fresh coriander, lime wedges and sprinkle over some chili flakes.
Ingredients:
- 4 large zucchinis (spiralized into noodles)
- 200g Chorizo, sliced
- 2 Tbsp olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable stock
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Chili pepper flakes (optional, for extra spice)
How To Make Graeme’s Zucchini Noodle & Chorizo Pasta
- Using a spiralizer, make zucchini noodles (zoodles) from the zucchini.
- Set them aside and lightly salt them to draw out excess water.
- Let them sit for about 10 minutes, then pat them dry with a paper towel.
- In a large skillet or pan, heat olive oil over medium-high heat.
- Add the chorizo and cook until it begins to crisp up and release its flavourful oils.
- Stir occasionally, cooking for about 5-7 minutes.
- Once cooked, remove the chorizo from the pan and set it aside.
- Leave the oil in the pan.
- In the same pan, add the remaining tablespoon of olive oil.
- Add the chopped onion and minced garlic, sautéing until fragrant and the onion becomes soft (about 3-4 minutes).
- Toss in the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Pour in the chicken or vegetable stock and allow the mixture to simmer for another 3-5 minutes, creating a rich sauce.
- Add the spiralized zucchini noodles to the pan and toss everything together.
- Cook for 2-3 minutes, allowing the noodles to warm through but still retain their texture (you don’t want them too soft).
- Stir the cooked chorizo back into the pan.
- Season with salt, pepper, and chili flakes if desired.
- Remove the pan from heat.
- Garnish with fresh chopped basil and parmesan cheese.