Before Maxine and me were together she wasn't really a fan of Chinese food, she was crazy for curry but the first time I suggest a stir fry i was met with some serious resistance! Luckily for me she now enjoys Chinese as well as a Saag masala!
Tonight I made a river cobbler plum stir fry and it's so simple to take make which makes it even better!
Get half a dozen plums, cut them up to either sixths or small and lightly fry them for ten minutes. Then take blend the the plums into a paste. Now take your river cobbler, hopefully a couple of good sized fillets and cut them into three inch long, inch wide slices and fry them on a medium heat until the fish is cooked through, it should take about 15 minutes. Then add a sprinkle of salt ( sea salt of possible) a table spoon of balsamic vinegar and a tea spoon on paprika. Not add a head of broccoli chopped to the smallest stem, 3 hot chilli peppers of your choice with out the seeds, grate a medium sized carrot into the pan and finish of with a finely chopped White onion. Fry this all of for 10 minutes. Now add the plums in finish cooking on high heat for a final 5 minutes.
Serve with rice and enjoy! If you lucky enough to have some Samfire then drop it in with the veg but don't add any salt that is on the original recipe and only a tea spoon of Balsamic vinegar, or a small squirt of balsamic glaze if you've got it.
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