poached eggs how to cook

Harry's Home Cooking Tips - Crispy fish skin & Gooey poached eggs

How to get the perfect crispy fish skin?

Now I'll be honest with you, I've ruined my share of good and expensive fish. The one thing that stood out the most was the flame size. The flame is a good indication of how hot your pan will become.

To get the perfect crispy skin, I oiled the skin with olive oil, while the pan was heating on medium heat with a dollop of butter. Use a non-stick pan if you can. You don't want the butter smoking or going dark brown.

Season the skin with a pinch of salt. I like using flaky sea salt to compliment the seafood flavour.

Lay the fish, skin side down, gently on the pan, away from you. Press it down on either side to get an even sear. Yeah, this is an important step. DO NOT stuff this up. I know you won't (because now you've read this 😊) Cook the fish covered. Shake the pan to ensure the skin hasn't stuck to the pan. Control that stove flame. Whether you're using gas or electric or induction, I cannot stress enough how important it is to watch the heat. If the pan gets too hot, you'll end up with either burnt fish skin or no skin at all.

Next, carefully remove the lid and don't let the condensed moisture hit the pan (unless you love a fishy smelling sauna). Flip the fish. A fish turner comes in handy or you can really push your hand coordination and use a regular spatula. Once turned, season the fish again with a pinch of salt. Press the fish down to get a good sear.

Now you'll see some hot butter floating about. If you don't, well, you've burnt the butter. Using a tablespoon, baste the skin side with hot butter. Try spooning away from yourself. I'd hate for you to get butter splatter burns. I've done it and it's not fun (it's downright dangerous). If you've done everything correctly you should end up with a gorgeous piece of fish fillet with crispy skin. Plate it skin side up to show off your elite cookery skills.

barramundi fillet with miso vegetables and quinoa feastively 15 minute meals

Don't you wish your breakfast was hot like this?

How to poach gooey egg yolk eggs?

Turns out you can just throw poached eggs on top of roquette leaves and spinach with a bit of extra virgin olive oil. It makes for a delicious and healthy brekky. Skip the hash brown! 😝

So yet another quick recipe to create gooey poached eggs. As you can see, the one in the back is overcooked. I would have liked the one in the front to be cooked slightly lesser too. ** drumroll, cue music ** Here's my bulletproof way to get the poached egg right (after a few sacrificed ugly ones)

Fill a saucepan 3/4 with water. Add a pinch of salt and a tablespoon of vinegar. Make sure the saucepan is big enough to leave plenty of room for the egg to float about. Bring to a boil. In the meantime crack the egg in a bowl. Be careful not to crack the yolk. Once the water starts boiling, drop the heat till it's barely bubbling.

Now, let's play spin the water. Yeah, make a water vortex. Again, what heaven's sakes, be careful and don't spill boiling water on yourself. When you have a self-sustaining vortex after removing your spoon or ladle, gently empty the whole cracked egg into the centre of the vortex. Watch it swirl about. Cool hey? The egg white will wrap around the yolk. If it's flying around like Casper the friendly ghost, then you either don't have a fresh egg on hand or you dropped it too far of the centre.

This is like flying a fighter aircraft buddy. No pressure though 😝 Okay focus. Leave it the water for 4 minutes for an egg yolk waterfall-like egg. Use a slotted spoon to scoop it out of water when done. Place it gently on a plate covered with tissue. Well, where else were you going to put it?

Once dry, sprinkle with salt and pepper and you get extra points for a light drizzle of olive oil. BOOM! Cafe brekky done!

Up next - how to cook chicken perfectly every damn time. Stay tuned.

Like what I shared here? Want to know more? Hit that chat button and I'll personally chat with you.


korean beef bibimbap bowl

Korean Beef Bibimbap (Mixed Rice with Veggies)

After bulgogi, this is a Korean cuisine favourite in the Feastively kitchen. It's the perfect dish to savour any seasonal veggies. It's packed with probiotic kimchi, lots of protein and oodles of flavour from Gochujang paste, a fermented soybean and pepper mixture. It's traditionally cooked by sauteeing the veggies and meats and served on a bed of rice cooked in a clay pot.

I still fondly remember my time in Seoul in the middle of winter when this would be a welcome dish. If you let the veggies cool down you can still have it in summer. Imagine a barbecued steak, sliced with its juices, sitting atop the sesame coated rice alongside these delicious veggies. Mmmm my mouth's salivating just thinking about it.

You can get gochujang at most Asian grocery stores. The pastes vary in terms of heat. I personally use the hot one and it's really not that hot.

Make sure you use a good quality sesame oil. We need this for adding a strong sesame flavour to the dish. You'll find these in most supermarkets in the Asian food section. I've used Chang's and Yeo's brand before and they're both good.

Kimchi can be a tricky one. I've had the ones from the supermarkets but they lack the full flavour profile. Ideally, you want a strong peppery flavour with vinegary sourness. The cabbage should have become nice and tender and absorbed much of the spice. Again, you'll be better off buying one of these from the Korean grocery stores in Melbourne CBD.

korean kimchi fermented cabbage
Image: huongnghiepaau.com

Let's make this:

korean beef bibimbap bowl

Korean Beef Bibimbap

This is perhaps one of the better known Korean dishes after bulgogi. Take my word for it, this is not a salad. This is a heavy duty, highly nutritious hunger buster. It's made with rice, sauteed veggies, beef mince, kimchi and egg. The secret ingredient that binds all the ingredients together is Gochujang, a fermented soybean and chilli paste. You can vary the heat on this dish to your liking. Gochujang is easily available at most Asian grocery stores. Traditionally this dish is cooked in a clay pot. That's how you get sticky rice at the bottom of the pot because it's only after the rice is cooked that the other ingredients are added to the bowl. But don't worry if you don't cook with claypots, you can easily make this at home and serve it in a regular bowl.

  • 60 ml Sesame oil (Try not using olive oil because it will change the flavour. Vegetable oil and canola oil are too mildly flavoured to make a difference.)
  • 80 g Gojuchang paste
  • 200 g Spinach
  • 240 g Carrot
  • 12 g Garlic
  • 300 g Rice (Best to use Sun rice medium grain. You can use other )
  • 800 g Beef mince (You can use stir fry ribbon cut. Alternatively, for a richer dish, use porterhouse steak and cook it as normal until medium rare and then slice into thin slices)
  • 30 ml Dark soy sauce (dark)
  • 4 g Sesame seeds (optional, for garnish only)
  • 80 g Kimchi
  • 4 Eggs
  1. Let's get started with prepping the carrots. Slice carrots into juliennes. If they're too tender, cut them into matchsticks. To learn how to Julienne carrots check out this Youtube video.

  2. Next, cook the rice. Add a pinch of salt to the rice as it's cooking. A good measure for cooking rice with the absorption method, to keep it nice and sticky, is 2 cups of water to a cup of rice. Cook it on a medium/low flame and never overload your pot. The weight of the rice above will squish the rice below and make it turn to mush. Generally, don't let the rice and water mixture rise above 5 centimetres.

  3. While the rice is cooking, let's get started on the condiments that'll be served with rice. Bring a tablespoon of sesame oil up to temperature and fry the garlic until it turns light brown.  Toss carrot juliennes and stir continuously. Since the juliennes are so thin, they'll cook very fast. So stay sharp. Season with a pinch of salt. As soon as the carrots feel a little limp, remove them from the pan.
  4. Next, wilt the spinach. No need to add more oil just yet. Simply season with a pinch of salt and the heat, along with the salt, will draw out the moisture. As soon as the leaves wilt, remove them from the pan.
  5. Fry the eggs one at a time. Season with a little salt and remove after 2 minutes. You don't want the egg cooked to the point that the yolk becomes too thick. A runny yolk will nap the rice and give the dish a creamier texture. remove from pan and keep aside.
  6. Finally, lower the heat to cook the beef mince. All we'll add to the beef mince is some dark soy sauce. Spread the beef out on the pan and let it cook gently so that the beef sweats a little. This will melt the fat and make the beef nice and granular instead of chewing on tasteless lumpy bits.
  7. Assemble the bowl as shown. Rice first, then a small pour of sesame oil. Then assemble the other ingredients as shown.

You can use other veggies for this too such as capsicum, mung bean sprouts, turnip, zucchini, cucumber and Korean native veggies such as Fernbrake. The combinations are endless.

You could even use chicken instead of beef. Make sure you pan fry the chicken with a little garlic and soy sauce for extra flavour.

korean beef bibimbap bowl


feastively fresh meal box recipe - thai green curry ingredients

3 Winter Recipes That Don’t Require MasterChef Skills

‘Tis the season to bring out the snuggies and electric blankets (and if you’re a bit extra, you’d be slipping into a sleeping bag onesie). No one wants to get out the sanctuary of their toasty bed to make even a simple toastie. So what are you going to do for dinner? Lucky for you, we’ve got 3 super easy and healthy recipes to heat you up this winter.

These recipes have been portioned for 2 servings, so you can share your meal with a loved one or take the leftovers to work the next day!

Chicken & prawn paella

1. Chicken and Prawn Paella

Arriba! Never been to Spain or Latin America? Neither have I. But that shouldn’t stop you from flirting with the flavours of España. With this recipe, you might not be able to re-create the best Paella outside Spain like Simply Spanish at South Melbourne Market, but it’ll be close enough! All the spices required will probably already be in your pantry. This is an easy dish to prepare and toss together.

Chicken Katsu

2. Chicken Katsu (can be vegan friendly)

If you were one of the lucky few that snatched up a cheap flight to Japan and are missing the clean cuisine, this one’s for you. This dish can be completed in about 35 minutes. For our vegan and vegetarian friends, adjusting this recipe is fairly simple. Swap out the worcestershire sauce for a vegan version. Substitute the chicken and egg for a simple and delicious eggplant rendition. If you’re a meat eater, don’t fret - the eggplant katsu isn’t only for vegans!

Eggplant Katsu (vegan friendly)

Slice a narrow eggplant into thin rounds and liberally sprinkle each side with salt. Leave for 15 minutes then rinse and place on a paper towel to absorb excess moisture. Leave to dry for another 10 minutes.

Instead of using egg and water in step 3, mix ½ cup almond milk and 1 tsp cornstarch. Continue the recipe as normal.

For more eggplant inspiration, try this vegan eggplant parmesan pasta recipe.

Thai Green Curry

3. Thai Green Curry

Let’s head on over to one of our Thai favourites. If this doesn’t warm you up with winter, nothing will. You can easily recreate this classic take away meal at home. While the ingredients may be more complex, the preparation is still reasonably straight-forward and can be followed by the (many) novices amongst us. Rich in flavour, this feast should satisfy your hunger.

Ready to Cook

Tummy rumbling, but winter woes got you feeling too lazy to prepare ingredients and clean up? Well good news as each of these healthy dishes are available as meal kit deliveries.

Cook your dinner and clean up in under 20 minutes for as low as $12.90 per meal box. So you don’t have to get out of your onesie and put on real pants. Find out more about Feastively meal kits work here.


Thai Chicken Green Curry flatlay

Thai Green Curry

 

 

Thai Green Curry

There’s nothing like a good curry to settle into a comfortable evening. Let your wanderlust run wild with this authentic Thai delight. Fragrant, savoury and downright delicious.

Curry Paste

  • 1 1/4 bunch Thai Basil
  • 2 Clove Garlic
  • 1/4 pcs Red Onion
  • 1 Stalk Lemongrass
  • 1 1/2 Pieces Green Chili
  • 1/4 bunch Coriander
  • 1 tbsp Fish Sauce
  • 1 tbsp Cumin
  • 375 g Chicken Breast
  • 200g Shitake Mushroom
  • 165 ml Coconut Milk
  • 150 ml Chicken Stock
  • 2 Kaffir Lime Leaves
  • 100 g Snow Peas
  • 1 Cup Jasmine Rice
  • 1 tbsp Vegetable Oil
  1. 1. Cook rice in a saucepan by adding rice and 1 cup of water over medium heat. Cook covered for 15 mins or until rice is cooked through.

     2. Add basil, garlic, red onion, chopped lemon grass, green chili, coriander, fish sauce and cumin in a blender and blitz until a thick paste is formed.

     3. Heat oil in a saucepan on medium heat and sauté the mushroom until it turns brown.

     4. Add sliced chicken strips to the saucepan and cook until lightly browned.

     5. Add chicken stock and bring to a boil. Remove any floating scum on the surface.

     6. Add coconut milk, kaffir lime leaves and curry paste. Let it simmer for 10 -12 minutes.

    7. Add snow peas and cook for a minute

Learn more about how Feastively's healthy food delivery service can help you take control of weeknight dinner.


Chicken Katsu

Chicken Katsu

Chicken Katsu

This delicious Japanese number is like all of your favourite elements of sushi, with none of the fuss. It's sure a family- favourite. 

  • 1/ 1/3 Cup Tomato Sauce
  • 1 1/2 tbsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Dijon Mustard
  • 2 large Chicken Breast Fillet
  • 1 1/4 Flour
  • 1 Egg
  • 1 Cup Panko Breadcrumb
  • 2 tbsp Vegetable oil
  • 3 Cup Shredded Iceberg
  • 1 telegraph cucumber (Sliced diagonally)
  • 1 Avacado (Sliced)
  • 1 tbsp lemon juice
  • 1 Green Onion (sliced)
  • Medium Grain Rice
  • Sesame Seed (to Serve)
  • Lemon Wedges
  1. Step 1

    Combine tomato sauce, Worcestershire sauce, soy sauce and mustard in a bowl. Set aside until required.

    Step 2

    Cut each chicken breast in half horizontally to form 2 thin fillets.

    Step 3

    Place flour on a plate. Season with salt and pepper. Whisk egg and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate. Toss 1 piece of chicken in flour to coat. Dip in egg mixture, then toss in breadcrumbs, pressing to secure. Place onto a plate. Repeat with remaining chicken.

    Step 4

    Heat vegetable oil in a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer chicken to a board. Cool for 2 minutes. Thickly slice.

    Step 5

    Place lettuce, cucumber, avocado and lemon juice in a large bowl. Toss gently to combine. Drizzle chicken with sauce and sprinkle with green onion. Serve with salad, rice, sesame seeds and lemon wedges.

Learn more about how Feastively's healthy food delivery service can help you take control of weeknight dinner.


feastively fresh meal box recipe - chicken and prawn paella

Chicken and Prawn Paella

Chicken and Prawn Paella

Paella is the perfect dish for big appetites. This Spanish dish is hearty and every mouthful is a delicious taste sensation. Perfect to share with friends during a warm summer.

  • 2 tbsp Olive Oil (Extra Virgin)
  • 56 g Brown Onion
  • 2 g Garlic Clove (Minced)
  • 4 g Paprika
  • 2 g Turmeric
  • 150 g Tomatoes
  • 75 g Capcicium
  • 150 g White Rice
  • 500 ml Tomato Sauce
  • 3 Pcs Lemon
  • 4 pcs Tiger Prawn
  • 2 Stems Parsley
  1. 1. Boil stock in a saucepan.

    2. Heat the oil in a paella pan or large frying pan on medium heat.

    3. Add the onion and garlic and cook until the onion becomes translucent or caramelised.

    4. sprinfle paprika and turmeric and stir until it smells aromatic.

    5. Then add in the tomatoes and capsicum.

    6. Add the rice and mix well. Cook stirring occasionally for 15 minutes.

    7. Place prawns over the rice. Cover and cook for 5-7 minutes until the rice is tender and the prawns change colour.

    8. Sprinkle chopped parsley and put the lemon wedges on top

Learn more about how Feastively's healthy food delivery service can help you take control of weeknight dinner.


feastively fresh meal box recipe - beef kebab with rice salad

Beef Kebab with Ajvar Rice Salad

Beef Kebab with Ajvar Rice Salad

Kebabs have got to be an Australian favourite for BBQ. But a pan grilled kebab is just as tasty. Rich in texture, this dish comes alive with the rice salad. An interesting blend of flavours from middle east and south east. Do-it-yourself recipe

Marinade

  • 2 tbsp Olive Oil (Extra Virgin)
  • 2 tbsp Worcestershire Sauce
  • 1 1/2 tbsp Lemon Juice
  • 1 1/2 tbsp Soy Sauce
  • 1/2 tbsp Dijon Mustard
  • 1/2 tbsp Garlic Paste
  • Black Pepper
  • Salt

General

  • 300 gm Beef Eye Fillet (Diced)
  • 1 Bell Pepper
  • 1 Small Red Onion
  • 1 Cup Jasmine Rice
  • 2 tbsp Ajvar Paste
  • 1 Cucumber
  • 2 tbsp Olive Oil
  • 1 tbsp Vinegar
  • 2 Sprinkle Parsley
  1. 1.Cook rice on medium heat with 1 1/2 cups of water. Allow cooling once cooked. 

    2. Dice beef into 1-inch cubes. 

    3. In a bowl, mix with olive oil, Worcestershire sauce, soy sauce, lemon juice, dijon mustard, garlic mince and salt and pepper to taste. Set aside for 30 minutes in the fridge. 

    4. Halve the onion and then chop into quarters.

     5. Roughly chop parsley.

     6. Dice cucumber into small cubes.

     7. Chop bell pepper into 1-inch squares.

     8. Prepare the skewers by threading bell pepper, onion and beef cubes. Repeat until each skewer is full and you have 4 skewers. 

    9. Heat 1 tbsp olive oil in a pan on medium-high heat and add cook the skewers 3 - 4 mins each side. 

    10. Mix rice, ajvar paste, cucumber, vinegar, 1 tbsp olive oil and parsley in a bowl. Serve skewers with the rice salad.


Fish Tacos with Sriracha Mayo

 

Fish Taco with Sriracha Mayo

Try a different take on Baja Californian Tacos de pescado (dish tacos). Dial up the heat to your liking or swap fish for chicken or beef. The ideal dish to get your tribe involved in dinner.

Filling

  • 250 Gm Basa Fish
  • 2 tbsp Cumin Powder
  • Salt to taste
  • Pepper to taste
  • 100 GM Cos Lettuce
  • 4 tbsp Tomato Salsa
  • 60 gm Cheddar Cheese (grated)

Guacamole

  • 100 gm Avacado
  • 2 tbsp Lime Juice
  • 1/2 tbsp Olive oil
  • 30 gm Red Onion

Siracha Mayo

  • 4 tbsp Mayo
  • 1 tbsp Sriracha Mayo
  • 4 pcs Corn Tortilla
  1. 1. Finely chop half a red onion 

    2. Shred the cos lettuce

     3. Mash avocado and add lime juice, olive oil, salt (to taste) and onion to make guacamole 

    4. Mix mayonnaise and sriracha sauce until blended well together and set aside

     5. Dust the fish fillets with cumin powder, salt and pepper and set aside for 15 mins 

    6. Heat a pan on medium heat and place tortillas on the pan. Once tortillas are browned slightly place them in a tea towel to keep them warm or you can use a paper towel. 

    7. Heat oil in the pan and cook the fish fillets on medium heat, turning once

    8. Lay a tortilla flat on the plate and spoon over some salsa and spread across the tortilla. 

    9. Add guacamole and spread across the tortilla.

    10. Place lettuce and fish over the tortilla. 11. Fold the tortilla in half and spoon over some sriracha mayo and sprinkle cheese over it.


Feastively Beef Burger

The Feastively Burger

Feastively Beef Burger

A big juicy burger is sure to light up your face any day of the week. Call your mates over and show off your mad burger skills or just indulge a little midweek. This healthy burger is a winner.

Patty

  • 220 gm Beef Mince
  • 1/2 Small Size Onion (Diced)
  • Salt/Paper (To taste)

Sriracha Mayo

  • 1 tbsp Sriracha Sauce
  • 4 tbsp Mayo
  • 2 pcs Brioche buns
  • 2 pcs Colby Cheese
  • 1/4 Cos Lettuce
  • 4 tbsp Tomato Salsa
  • 2 Gherkin
  • 1/2 Small Onion
  • 1/2 tbsp Butter
  • 1 tbsp Veg Oil
  1. 1. Finely dice half a red onion. Slice the other half into discs

     2. Shred cos lettuce

     3. Heat oil in a pan and cook the diced onions on medium heat until softened. Allow cooling a little

     4. Heat oven grill to 180C 

    5. Mix beef mince, sautéed onions, breadcrumbs, salt and pepper and mix well. Make 2 patties out of the mixture

     6. Mix mayonnaise and sriracha sauce in a small bowl

     7. Melt butter in the oven

     8. Heat oil in the pan and cook beef patties on medium-high heat for 3 mins each side (for medium). Turn once and place Colby cheese on the cooked side

     9. Slice brioche buns to create 2 halves as shown in the picture above. 

    10. Brush butter on the inside of the buns and place in an oven tray with the cut side facing the grill.

     Toast for 1 min 

    11. Create the burger stack - bun (bottom half), lettuce, tomato salsa, patty with melted cheese, sliced onion, sriracha mayo, bun (top half), gherkin and pierce the skewer through the middle of the bun so it doesn’t fall over


italian salad

Italian Salad

 

 

Italian Salad

A good hearty salad is the hallmark of a great Italian dinner. Balance the richness of pasta and tomato based sauces with the freshness and crunchiness of lettuce. The cheese and olives add to the salad's umami.

For the Dressing

  • 1 cup Flat leaf parsley (roughly chopped)
  • 10 basil leaves
  • 1/4 teaspoon dried oregano
  • 2 cloves garlic (peeled)
  • 1/4 cup red wine vinegar
  • 2 tsp olive oil (extra virgin)
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp honey

For the Salad

  • 1 Romaine lettuce (washed, dried and cut into large, bite-sized pieces)
  • 1 red capsicum (large, chopped)
  • 1 cup cucumber (continental, diced)
  • 1 carrot (peeled into ribbons)
  • 6 cherry tomatoes (halved)
  • 8 pitted olives
  • Feta (crumbled to taste)
  1. Combine all dressing ingredients in a food processor and blitz to blend.
  2. Place all salad ingredients in a large bowl. Right before serving, add about half of the dressing and toss well. Taste and adjust seasoning with salt and pepper.