< Back to Heavy Life

Select a result to preview

Fishleys

Served to: The Fishleys
On: 07/02/2026

Equipment & Processing

Ingredients and Method

I cooked these Sous-Vide at 74C for two hours, then reduced the liquid a little and brushed it over the chicken once skewered. I torched them with the MAAP Gas Blowtorch instead of putting them on the Hibachi. The Hibachi would have been much better to cook from scratch, but the blowtorch/sous-vide combo is much less work and we still have swimming lessons to consider on Saturday mornings. The Harissa I used was not even slightly spicy and our guests' kids nor ours had any problem with it.

Yield: ~1.3kg raw (approx. 18 skewers)

Ingredients Method
Protein 1.3kg Chicken thigh, 1-inch cubes 1. Prep: Whisk harissa, honey, oil, lemon, garlic, and spices. Reserve 80ml for the final glaze. Toss the chicken with the rest.
Marinade/Glaze 115g (7 tbsp) Harissa paste 2. Thursday: Seal the chicken in a bag using the Chamber Vacuum Sealer. Refrigerate.
4 tbsp Honey 3. Saturday: Cook in the Anova Sous Vide water bath at 63.5°C for 2 hours (starting at 08:30).
2 tbsp Extra-virgin olive oil 4. Finish: Thread skewers. Use the Maap Gas Blow Torch to char the exterior. Brush with the reserved glaze.
2 tbsp Lemon juice
4 cloves Garlic, minced
2 tsp Ground cumin / 1 tsp Smoked paprika / 2 tsp Salt

2. Rice Salad with Nuts and Sour Cherries

This is sensational. It's adapted from an Ottolenghi salad I had at their deli once (by 'adapted' I mean I've been making it from memory and by now probably bears no resemblance to the original...). I didn't have access to Basil or Tarragon (I didn't get to plant any in the garden this year) so just used parsley. I cooked the rice in batches using the Rice Cooker the day before and took them out of the fridge a couple of hourrs before serving to warm to room temperature. The texture was perfect.

Yield: Approx. 1.2kg

Ingredients Method
Grains 120g Wild rice / 80g Quinoa 1. Boil wild rice (35m) and quinoa (9m) separately. Cook basmati via absorption.
175g Basmati rice 2. Slice onions and fry until dark and crispy. Toast almonds and pine nuts.
Add-ins 50g Almonds (skins on, chopped) / 50g Pine nuts 3. Remove grains from fridge.
65g Dried sour cherries 4. Fold in cherries, nuts, fried onions, rocket, and fresh herbs. Whisk dressing and toss.
1.5 medium Onions / 30g Rocket
Herbs/Dress Parsley, Basil, Tarragon (chopped)
60ml Olive oil / 45ml Lemon juice

  • Comments:
  • Serving Notes:

Ingredients and Method

Another absolute win. I froze the Sirene solid and grated it with a box grater. Superb.

Yield: Approx. 1.4kg

Ingredients Method
Base 1.2kg Watermelon cubes 1. Cube the watermelong and compress in the Chamber Vacuum sealer.
180g Sirene (brined Sheeps' cheese, from Woolies in the green tub) or Feta cheese, cubed 2. Whisk lime juice and olive oil.
Finishers 3 tbsp Lime juice 3. Combine all watermelon. Drizzle with dressing. Add half the sirene snow and toss, then cover with the remaining sirene.
3 tbsp Extra-virgin olive oil ^
1 cup Fresh mint leaves, torn ^

  • Comments: First one had way too many blueberries in but was still pretty sensational. Dropped from 600g to 450g. I still want to cram those suckers in there, but a slightly higher batter to berry ratio might be nice.
  • Serving Notes: Serve from the pan dusted with icing sugar and whipped cream.

Ingredients and Method

Ingredients Method
5 large eggs / 150g Granulated sugar 1. Blend eggs, sugar, salt, flour, milk, cream, vanilla, and Brandy in the usual pancake batter manner.
¾ tsp Fine sea salt / 175g All-purpose flour 2. Preheat a 26cm Lodge skillet or similar sized pan in a 180°C oven. Place the pan on a lit burner on medium. Butter the hot pan.
375ml Whole milk / 150ml Heavy cream 3. Pour 5mm of batter to set the bottom.
450g Fresh blueberries 4. While that layer is still on the heat add the blueberries followed by the remaining batter. Bake for 35–45 minutes until puffed and set. Middle should have a slight wobble or be 82C on an instant read thermometer. The batter should be golden brown. The blueberries will rise to the top and should leave a beautifully set layer of cake.
2 tsp Vanilla extract / 45ml Brandy 5. Dust with icing sugar. Serve warm from the pan with whipped Chantilly.

Revision History:

  • [v1 Archive](_Archive/Blueberry & Brandy Clafoutis - v1 - 2026-02-07-2122.md) - 2026-02-07-2122 Reduced berry amount from 750g to 450g (on first bake I could only fit 600g in the pan...)
  • [v2 Archive](_Archive/Blueberry & Brandy Clafoutis - v2 - 2026-02-08-0117.md) - 2026-02-08-0117 removed redundant table column

with

  • Comments: I personally find this has a slightly bitter edge which may be the orange zest. But there's no denying it's much more orangey than the original Orange-Ricotta Gelato and in a very good way. Next time I make it I'll reduce the zest (although I should say I really like the texture it adds). The texture of this ice cream with the 1:1 ricotta to cream is perfect. Rich but not cloying, smooth mouthfeel and scoops well even at freezer temperature. That 1:1 base is a solid choice for any flavouring.
  • Serving Notes: Stuff it in your fat face little piggy wiggy. And enjoy, because it's very much a Sometimes Food!

Ingredients and Method

Warning

This amount was slightly too much for my Cuisinart, so either reduce the amounts by 20% or buy a 2l ice cream maker.

Ingredient

Weight/Measure

Method

Orange Juice

800ml (reduced to 250ml)

1. Reduce the orange juice until it reaches 250ml. This provides the massive "orange hit" to cut through the fat. Cool on a rimmed baking sheet before use.

Orange Zest

25g

2. Using the Bamix with the multipurpose blade, blend the ricotta, 45% fat cream, sugar, lemon juice, and salt in a tall jug until perfectly smooth and emulsified.

Full-Fat Ricotta

500g

3. With the Bamix running, slowly stream in the chilled orange juice reduction. The mixture will thicken significantly as the acid reacts with the high-fat cream.

45% Fat Cream

500ml

4. Fold in the orange zest using a spatula.

Sugar

180g

5. Pour the mixture into the ice cream maker.

Lemon Juice

20g

6. Transfer to a container and freeze. This version will be very stable due to the high fat content and won't get as "icy" as lower-fat versions.

Salt

3g

Revision History: