Spicy Snapper on Basmati

This one took some time to get right but I think I may finally have it.

I love snapper. As far as white fish goes it's one of the most flavorsome so I use it when ever I can but so far have not been able to perfect a snapper recipe of my own. Until now that is.

This is a great winter meal but can cross over to summer if you replace the rice with a green salad. It's filling and will keep away the hunger pains for most of the night and is a perfect meal to cook if you want to impress a dinner guest.

WHAT YOU'LL NEED

Snapper fillets (one for each person eating)

Basmati Rice

1/3 Red Capsicum (Bell Pepper) julienned

1/3 Green Capsicum (Bell Pepper) julienned

1/2 Carrot julienned

1/3 Onion thinly sliced

1 Tomato

6 Capers

1 Anchovy

2 Tblsp of Parsley

1 tsp Cumin

1 tsp Curry powder

1 tsp Turmeric

1/2 tsp Paprika

Salt to taste

Splash of Lime juice

WHAT YOU'LL DO WITH IT

Cook the rice as per the packet instructions

Cut up the carrot and capsicum then along with the capers and anchovy except put them into a saucepan with olive oil. Stir fry for a minute on medium high heat then add the spices, lime and chopped tomatoes. Keep stirring the vegetable until the tomatoes start to look like a sauce. If it dries out a little add some water. Finally add fresh parsley and mix in.

Pan fry or grill the snapper.

To serve lay down a bed of rice, then the snapper then the vegetables.

Chocolate Rice Pudding

I love rice pudding, I have always loved rice pudding ever since I was a kid and my mum makes the best rice pudding in the world so of course I had to use her recipe. Then one day I was thinking, how can I make rice pudding even better? It can't be possible can it? Then at that moment I looked up into my cupboard and saw a shinning beacon in the shape of a tin, a tin of cooking coco.

WHAT YOU'LL NEED:
Arborio/Risotto rice
Two tea spoons of brown sugar
one tea spoon cooking Coco
half tea spoon cinnamon
half tea spoon nutmeg
Water
Milk
Margarine

WHAT YOU'LL DO WITH THEM:
First melt a good table spoon of margarine into a pot and add the rice. Stir through till the rice becomes shinny.

Add enough water to just cover the rice. Stir until soaked in.

Add Sugar, coco, nutmeg and cinnamon and stir quickly then add some more water to cover and stir till soaked in.

At this point check to make sure the rice is almost cooked through. If the rice is still crunch add a little more water and check again.

Add milk (about a cup at a time) mixing in until soaked up. You'll do this only twice but if you want the pudding to be extra creamy you can add a cup of cream instead of the second cup of milk or add an extra cup.

Serve in a BIG bowl because you worked hard and need the deliciousness (or you can share with another person who didn't lift a finger to make it and there for are unworthy of the deliciousness).

If you're vegan try replacing the milk with a nut milk and let me know how it went.