April 19, 2013 § 1 Comment
I am currently elbow deep in a pot of pho broth which I will share with you all very soon. But before I do I wanted to draw your attention to Jamie Oliver’s delicioius baked fish recipe that I was making a lot of before I left Melbourne. I love it! And am despertate to squeeze it in here before tomatoes and basil are completely out of season for all you southern people. Strange as it may seem, April is the time Territorians plant their Solanaceaes. Its the time when the air changes texture. The moisture relents. The blessed dry is around the corner.
So here it is. Jamie Olivers incredible baked fish. Perfect for summer evening dinner parties. Lick your plate good. In his recipe Jamie suggests using Sole, but I used Trout. Any whole flat fish will work.
On another note, I also started baking just the vegies and herbs, prepared as he suggests below but without the fish. This made for a delicious pasta sauce.
Ingredients for Jaimie Oliver’s Baked Fish
4 whole lemon soles, from sustainable sources, ask your fishmonger
2 handfuls red and yellow cherry tomatoes, halved
4 cloves garlic, peeled and finely sliced
1 handful fresh oregano or basil, leaves picked
1 bunch spring onions, trimmed and finely sliced
1 tablespoon balsamic vinegar
freshly ground black pepper
zest of halved 2 lemons
extra virgin olive oil
1 handful black olives, destoned and chopped
1 handful fresh flat-leaf parsley, finely chopped
“This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. ”
The above recipe was taken word for word from here.
The two photos in this post were taken last year around this time. Here is what I posted on then.
March 18, 2011 § 2 Comments
The days are whirling on by. Why is there such a fine balance between being too busy and not busy enough. I have hit too busy hard and have resorted to that all to familiar feeling that any tiny spare moment in the day must be made productive. At the same time I am trying preciously to hold onto stolen moments alone in the garden, or a walk down a quite evening street, or a good stare at the ceiling whilst lying in bed. A life without time to smell winter on its way, or missing the precise day autumn turns the leaves on the trees, or not noticing the loveliness of a miserable cold day, isn’t worth living to me.
So Autumn has snuck up and run me over. It comes with cold toes and dewy grass, turmeric days, darkening evenings, soup cravings and way too many tomatoes in the garden.
This Tomato Chutney recipe originated from a friends brother. Its evolved a bit along the way but was so damn good to start with that it would be a shame to change it too much. The recipe calls for green tomatoes but because ours are still ripening I have used red ones instead and just used a bit less salt. If you are using red ones you also don’t need to let the tomatoes sit over night in the salt as the recipe suggests.
2 kg tomatoes roughly chopped
700 g onion finely diced
700 g grated apple
1/3 of a cup salt (if using red tomatoes 1/4 cup will do)
2 cups dark brown sugar
400 g sultanas or raisins
400 g dates roughly chopped
2 and 1/2 cups apple cider vinegar
1 Tbsp turmeric
1/2 Tbsp curry powder
1 Tbsp whole cummin seeds
1 Tbsp whole coriander seeds
Pinch cayenne pepper
1 tsp mustard seeds
/2 Tbsp grated fresh ginger
1/4 tsp chilli powder
1 Tbsp whole cloves
1 Tbsp whole pepper corns
Place all ingredients in a large saucepan and bring to the boil for a couple of minutes. Simmer and stir regularly for 45 minutes.
In the meantime pre heat the oven to 140°C. Clean about 10 jars in hot water. Place the jars on their sides in the oven until they have dried. Boil the lids in a saucepan of hot water.
Pour the mixture, it must be still boiling hot, into the hot jars and tighten the lids immediately.
February 16, 2011 § 2 Comments
I went to a friend’s house the other day and there in their front garden was the biggest chilli bush I had ever seen. It was about one and a half metres tall and covered in chillies red and green. Apparently they grow like this in the tropics and apparently that is just the kind of summer we have had here in Melbourne whilst I have been away. Tropical at 37 degrees south! Everything is growing, growing and growing. The grass fluorescent green is impossible to keep restrained, the tomatoes race to rot before they are picked and the silverbeet with huge happy leaves laughs in the rain and sun.
I woke up this morning and new I couldn’t ignore it any longer. It needed eating. And because it is the middle of the week it needed to be something quick and easy. So here is something very simple for a fresh summer breakfast when you want something a bit more than just toast or muesli.
Silverbeet and Tomatoes with Lemon and Almonds on Sourdough (serves 2)
2 cloves garlic roughly chopped
1 tsp fresh ginger roughly chopped
6 – 8 big silverbeet leaves washed and roughly chopped
A big handful of tomatoes roughly chopped
2 Tbsp tamari (if you don’t have tamari soy sauce will do)
Small handful of almonds roughly chopped
Salt and pepper to taste
In a large skillet, lightly sauté the garlic and ginger in a little oil. Add the silverbeet and cook until it just starts to wilt. Add the tomatoes and tamari and continue to cook until the tomatoes just begin to become soft but still hold their shape. Season with salt and pepper. Serve on sourdough toast with a squeeze of lemon juice and sprinkle of almonds.
Enjoy your day!!