Personally I think Johnny Depp is better but that's just moi. Okay, so I searched around and got the following info on Ian's favourite foods; seems Mr Sexy Eyes, (Sexthy, M), loves fish. He loves it so much that he eats it every day. I also found that he loves pizza and fruit mince pies. All very yummo indeed and that's what we will make today. Fish and Fruit Mince Pies.
Bourbon Glazed Salmon
(This is taken from Health Recipes)
3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless salmon fillets
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
Using a round pastry cutter cut 24 x 8 cm rounds and 24 x 6 cms rounds. Gently line the muffin tins with the 8 cm rounds and bake in the oven for 5 minutes until golden brown.
Fill the pre-baked pastry cases with 1 heaped tablespoon of fruit mince. Brush the egg mixture around the top edge of the pastry case and place the 6 cm rounds on as lids. Press to seal the edges, then brush the lids with the egg mixture and lightly sprinkle with caster sugar. Gently press the tip of a knife into the centre of each pie/tart to create a small hole to allow steam to escape.
Bake in the oven for a further 10 minutes until the tops are golden brown. Eat while warm or cold. The tarts will keep well in an airtight container for about a week (if they don’t all get munched)!
So Ian, better come hungry for more than blood dude, coz these recipes kick butt almost as good as you do!
Wishing ya'll a great weekend! Imma be spending some funky quality time with my family, hope you do the same. Keep Safe!! Stay sweet.
Chef Shants xxxxx