Ancho chillies are the dried version of the poblano chilli and have a smoky-sweet flavour that is well suited for glazes. They are available online or at specialty food stores.
Another good option for this recipe is dried guajillo chillies. If you want to keep extra hot sauce for future use, such as spreading on chicken or blending into salad dressings, make sure to add some to a separate bowl for brushing on the trout so as not to contaminate all of it with raw fish.
2 dried ancho chillies
1 1/2 Tbsp (30 ml) honey
1 tsp (5 ml) orange zest
Juice of 1/2 orange
1 1/2 lb (750 g) rainbow trout fillets
1/4 tsp (1 ml) sea salt
1/4 tsp (1 ml) freshly ground black pepper
Place ancho chillies in bowl and cover with hot water. Let soak for 15 minutes, or until soft. Slice off stems and pour out most of the seeds. Reserve the seeds.
Place ancho chillies, 1/3 cup (80 ml) water, honey, orange zest and orange juice in food processor or blender and process until smooth. At this point taste the sauce. If it is too hot, blend in more honey or orange juice. If it is not hot enough, blend in some of the reserved seeds.
Preheat oven to 375 F (190 C).
Slice trout into 4 equal-sized pieces and season with salt and pepper. Place fish on baking paper-lined baking tray skin side down and brush on a generous layer of ancho sauce.
Bake for 12 minutes, or until flesh is opaque and easily flakes. Apply more glaze halfway through cooking and, if desired, at the end of cooking.
Each serving contains: 1222 kilojoules; 36 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 14 g total carbohydrates (10 g sugars, 2 g fibre); 208 mg sodium
source: "Red Hot Chilli Peppers", alive Australia #20, Winter 2014
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.