Every other week my fav cousin comes over for dinner.
Our conversation usually goes something like this….
(Two wine glasses come out of the cupboard, wine bottle cracks open…wine pours into glass, cousin starts to help me prep dinner)
Cousin: How are you Jen (thats Anniston by the way – my alter ego)
Me: Great Brad! Whats the Goss? (Brad Pitt is his alter ego)
Cousin: I had a pie for lunch yesterday, gourmet flaky pastry with organic chicken & a side salad and the best bit of (muck: means sweet, fattening cake/slice etc) caramel slice from Undies (That is our favourite cafe ‘Undies’ short for www.utrv.co.nz/ )
Me: Pies (Cousins other nickname when he’s having a fat day) I hope you went for a run!
Cousin: I went to the gym first then ran scarborough then last night made the most delicious salmon pasta blah blah
I have to say a lot of our conversation revolves around food, what we eat, where, when, and with whom and most importantly how good it was!. Love of food runs in our family, we are like a big mediterranean family. I have 23 cousins and 13 second cousins and that is just on my Mothers side.
Dinner this week was some stunning fresh firm white tarikihi fish fillets cooked lovely and crispy with an orange, parsley & pine nut salad. I served the fish upon wilted greens with fried chick peas.
Utterly divine, fresh, light, and a little spicy, there was a storm outside. Hence the reason I had to make Brad aka pies aka cousin a Banana butterscotch self saucing pudding with vanilla icecream for desert. Now that was heaven.
Bon appetit Bonnie x
Crispy skinned Fish with orange, parsley & pinenut saladBanana Butterscotch self saucing pudding
Recipe from Dish magazine issue 29 April-May 2010
Crispy skinned Fish with Orange, Parsley and Pine nut salad
750 grams firm white fish fillets, skin on if possible
1/2 cup flour
sea salt & freshly ground black pepper
2 tablespoons olive oil
knob of butter
Fish: Cut each fillet of fish in half on the diagonal.
Season the flour well with salt and pepper and place in a shallow dish. Toss the fish in the flour shaking of the excess.
Heat the olive oil and butter in a saute pan. The butter helps the fish to brown nicely and the oil prevents the butter from burning. Place the fish skin side down, and cook until crisp. Turn over and briefly cook the flesh side. Drain on paper towels.
1/2 cup roughly chopped parsley (it was raining so I did not bother going out to the garden, so optional was great without it)
Banana Butterscotch self saucing pudding
Peel the orange with a knife to remove all the white pith. Cut the flesh into small pieces and combine with the remaining ingredients.
To Serve: Place the fish, skin side up over the wilted greens (recipe below) and then top with the orange salad.
Wilted Greens Recipe
4 large stalks silverbeet
8 medium stalks of cavalo nero (get from your farmers market)
1 bag of spinach
1/4 cup of olive oil
1 x 400gm tin cooked chick peas, drained and rinsed
1 clove garlic, thinly sliced
1/4 tsp chilli flakes and half a lemon
Wash all the greens well in cold water. Cut out the tough centre stalks from the silverbeet and cavalo nero. Cook the silverbeet and cavalo nero in a saucepan of boiling salted water until just tender. Ad the spinach and turn to wilt. Drain and refresh in cold water. Tip into a clean tea towel and pat dry to remove excess water.
Heat the olive oil in a saute pan, add the chickpeas and cook until the skins are crisp. Add the garlic and chilli and the greens and cook, turning with tongs until heated through. Season and squeeze over the lemon. Now its ready to serve.