Tag Archives: fish

Spring salmon asparagus salad

Smoky smoked salmon is the perfect fast food when you want dinner on the table ASAP. If only bought fast food tasted this good; this is natural, simple ingredients put together to make an easy light meal.

Recipe
Smoked salmon with couscous, roasted feta and asparagus

Ingredients
200 grams smoked salmon
2/3 cup uncooked couscous
100 grams. Cucumber thinly sliced on the diagonal (dressed in lemon juice olive oil and sea salt, pepper)
Bunch of fresh asparagus spears
100 grams feta cheese
Fresh dill
100 grams sour cream with a squeeze of lemon juice to loosen it.
X2 medium boiled fresh eggs

Method
1/ prepare couscous according to packet instructions.
2/ bring salmon to room temperature
3/ pre heat oven to 190 degrees and snap ends of asparagus and wash and drizzle with olive oil, sea salt, cracked pepper. Add the feta cheese to this by breaking Into chunks and make sure it has some olive oil and seasoning on it too. Roast this on a tray for approx 12-18 min till the asparagus is tender and feta a bit browned.
4/ assemble salad couscous, cucumber , asparagus, salmon broken into chunks, spur cream, feta, egg and dill.more seasoning.

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October 17, 2014 · 6:22 PM

Fish Burritos

Fresh, clean and zingy flavours hit all the right notes for dinner tonight. It has been a biting cold day in Christchurch, New Zealand. I have not really been enjoying the typical winter fare we all end up cooking in the depths of winter; slow braises and stews, lazy pastas, big-hearted soups, red meat & roasts. I just felt like something cleaner, lighter, easier and crunchier.

Bill Granger is one of my favourite Australian cooks. Naturally when this fish burritos recipe result came up on my blackberry screen in the car park of the fish shop I knew it would be good – it was. Image

Fish Burritos

Serves 4

Ingredients

1 cup roughly chopped coriander leaves and stems
2 tsp paprika
1 tsp cumin
1 small red chilli, seeded and chopped
1 tsp sea salt
freshly ground black pepper
zest of 1 lime
80ml olive oil
750g gurnard fillets, or other firm white fish, skin removed, and cut into strips

Method

Place all ingredients except the fish in a blender or a food processor and process until a paste forms. Place the fish in a bowl, add the paste and stir to combine. Leave to marinate for 15 mins. Heat a non-stick frying pan over a high heat until hot, add some of the fish strips in a single layer and cook for 2 minutes. Turn and cook on the other side for 1 minute, or until the fish has been cooked. Remove from the pan and continue until all the fish has been cooked.

Cucumber salad

Ingredients
1 telegraph cucumber
250g cherry or vine tomatoes, sliced or chopped

4 spring onions sliced
handful of coriander leaves
1 tsp lime juice
1 small red chilli, seeded and sliced finely
1 tsp sea salt
1 tsp caster (superfine) sugar

Method

Peel the cucumber and slice in half lengthways, remove the seeds with a teaspoon and slice into 5mm (1/4 inch) pieces. Place the remaining ingredients in a bowl and toss to combine.

Lime Mayonnaise

Ingredients

250g (1 cup) whole egg mayonnaise
finely grated zest of 1 lime
2 Tbsp lime juice
1 tsp sea salt.

Method

Place all the ingredients in a bowl and stir to combine. Refrigerate until needed.

To serve
lime slices 8 tortillas

cucumber salad (recipe above) lime mayonnaise (recipe above)

Optional extra salad leaves (I prefer the simplicity of the fish and cucumber salad)

Assemble, serve & eat…

Image

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Food diary

There is an abundance of overladen lemon trees on the hill at the moment, with a lot of people out of their homes due to the earthquake. I have been lucky enough to receive a few bags of these juicy, unwaxed lemons. I recently bought myself a tart tin, so was really excited to make some sweet short crust pastry and have a go at making a Lemon Tart.

I have been really enjoying cooking from an old Rachel Allen cook book Food for Living http://www.rachelallen.co.uk/book4.html

I have made the Fillet steak with mushroom brandy sauce and a tomato fondue twice now. My guests have all said it was better than a restaurant. Here is a hungry man-sized serving!.

My husband then found one of those marinara frozen seafood mixes at the supermarket that I would usually turn my nose up at. It was hugely economical $6.90 for the tray of mixed sea foods. I then made a basic chowder soup base and created a really tasty home-made seafood chowder for a lazy sunday night dinner.

I need to also rave about a cook book I have been enjoying Yottam Ottolenghi from London.

http://www.ottolenghi.co.uk/

I made two amazing dishes. This mango coleslaw with an asian lemongrass and sugared hazelnuts. It had the whole sweet & sour flavours going on. I served it with a very moist perfectly roast free range chicken. I wanted the coleslaw to be the star so also made a big rice cinnamon, turmeric pilaf to feed the crowd who came to dinner to enjoy this special meal. Being a food blogger I am learning how sometimes photos really do not do the meals complete justice.

 

 

 

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Healing through food

What a pure joy and distraction it has been to plan, prepare, cook and serve food that comforts the soul, soothes the stress and anxiety of living through a major life change and trauma that an earthquake can wrought.

Today is nearly 9 weeks on from the Christchurch 6.3 earthquake and my husband has been joking “You really are trying to find healing through food”, not that he complains when he  is dished up in his own words inspirational, tasty, delicious and excellent meals”. In fact eats like a king in splendour. I told my Dad who was in Australia about all the cooking I had been doing and he joked I suppose you are 90 kg now!”.

 Its amazing at night from my kitchen we usually have lovely city views over Christchurch and the city. I had a dinner party last saturday night and the favourite topic was being discussed, earthquake war stories. My guests were absolutely amazed when I pointed out that there is now a big black dark hole in the middle of the view where the city lights usually sparkle. It is like ground zero – but its our WHOLE city centre. Our city is still cordoned off, closed, guarded by army, security and fences. 181 people lost there lives, other lost limbs, jobs, houses. I don’t think anyone feels like things are back to normal yet. These are some of the dishes I have been making.

Flat fish fillet of freshest Sole pan-fried very simply in the most delicious smoky spanish, lemon, garlic, paprika butter sauce. Here it is served alongside leftover TIAN (see my previous post for the recipe). This fish recipe was from Apples for Jam -Tessa Kiros cook book.

Photos are not the best, these were taken on my blackberry in dim light and my other camera is on the blinker.

Trusty shepherds pie, as comforting and satisfying as a hug from your Grandma!. Old fashioned, basic, tasty and just perfect in the most uncomplicated way.

New Zealand (French-way) Onion Soup. I had never made this wonderful soup and I am not sure why ever not, as it is simple, simple, simple. If money was tight after the earthquake this is one way to make your food $ go further yet eat like a french aristocrat. One 1kg bag of white onions $3.99, Good bought beef stock and I added two cups of my home-made chicken stock to lighten the flavour a bit, the biggest splurge which I could not resist was the hunk of Gruyère cheese which I melted dreamily over my sliced baguette. Thanks Annabel Langbein who I referred to for the soup idea. I had three different recipes going, and every cook agreed not to take any shortcuts when it came to cooking the onions down and ensuring they are silky, sweet and sexy. My cousin Brad Pitt (see previous Brad Pitt Post) came over to enjoy the soup with us and he gave it a 10/10 and he should know after travelling far and wide to the best restaurants!.

Slow cooked shoulder of lamb with apricots, chilli & chickpeas on carrot yoghurt rice – recipe from Everday Sunday Ray McVinnie

Thank goodness for my kitchen, the familiarity and rythym of the knowledge that 9 out of 10 times if I follow a recipe I will turn a pile of ingredients into a fabulous meal that can be enjoyed by the ones I care about.

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A bit of this, a bit of that

Improvisational Salad

Prosciutto, Pan fried Haloumi, mizuna lettuce, red and yellow baby roast beetroot with Pedro Ximenez sweet sherry sauce sprinkled with pumpkin seeds and a squeeze of lemon juice, cracked pepper and sea salt of course…There was some extra virgin oil too. This salad was one of the best things I tasted in 2010! believe it or not. The flavours were intriguing yet not so in a weird way but they really seemed to work it was extremely moorish. You should give it a try.  

So following on from my last post about the sexy vegetables I bought home from the market which were just too good to eat which became ornamental art in my kitchen for 12 hours. Well I did get hungry and I ate them. The photo above is how I put them altogether. Now I ALWAYS use to freelance in the kitchen and create my own dishes since I was a teenager and into my early 20’s. However in my quest to further my kitchen cooking knowledge and skill I have purposely restrained myself to following recipes as I think it is so easy to fall into the trap of staying in your comfort zone and cooking from your own knowledge and what you are comfortable with and never really pushing out and finding new ways of doing things. It can be hard work following a recipe sometimes, I believe I have read it activates that part of your brain which helps with fighting off and slowing dementia (not that I should be worried about that at 30!). I guess I am putting myself through a self-taught home cooking school – like some very other well-known cooks who learnt in the same way. This is the beauty once you confidently know which flavours and ingredients can  balance and go together you can take off the training wheels (cookbooks) and the world of cooking is your oyster. Heres to freelance cooking!.

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Cooking for my cousin Brad Pitt

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.
 
Salad
1 orange
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.
                                                                                                             
 
 

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Fish Dish

        

Fish Pie with light greens

 

I have been craving seafood. I went to Manchester Street seafood for the first time ever this week and was in seafood heaven!. All Seafood desires can be fulfilled, the selection was vast. There was filleted fish and whole fish for the more adventurous cooks.  I was lucky to buy fresh Tuna steaks for $32 kg and shiny salmon fillets (already pre boned) for $32.95kg they must have the best seafood selection in Christchurch, New Zealand.         

It bought me back to the time of growing up in Auckland with sweet memories of actually eating fresh pan fried snapper that Dad just line caught of our little boat from the Hauraki Gulf Harbour. Fish this fresh literally breaks up in the pan and melts in your mouth. I have forever been disappointed with most fish eaten since we moved to the South Island. There was also the time when I was ten and we went and stayed in a batch in Mangawhai Heads North of Auckland and we caught mud crabs and collected little pipis. We were walking along the beach and a John Dory jumped straight out of the ocean onto the sand in front of us, that was a tasty supper. I also have always been first to put my hand up to share the crayfish with my Dad, we would break the legs off and suck the soft juicy flesh out, so delicious and kiwi I think. We after all live on an island in the pacific ocean it makes sense that we enjoy some seafood from time to time.       

I went to the Lyttelton farmers market and bought this really “fresh off the boat” break in the pan, melt in your mouth tarakihi a few weekends ago. I then bought some locally grown last of the season green and yellow  baby courgettes, non spray cherry tomatoes and small potatoes. I then made this DISH magazine recipe from Issue 26 Oct-Nov 2009.       

RECIPE       

4 X 200 GRAM Freshest FISH FILLETS you can buy       

Marinade for fish       

2 tsp ground cumin       

1 tsp sweet smoked paprika       

 (buy this from Mediterranean Warehouse, Tuam st, Christchurch, it is $12 a tin and last ages)       

1/4 tsp chilli powder       

2 cloves garlic       

finely grated zest of 1 lemon       

2 tablespoons of chopped coriander       

Market Fish

 

 To Finish:    

 3 Zucchini, sliced on the diagonal    

2 tablespoons currants or I used sultanas    

juice of one lemon    

2 medium vine tomatoes    

2 spring onions, thinly sliced    

2 tablespoons of mint or flat leaf parsley&nbsp    

Marinade: Blend all the marinade ingredients in a food processor until smooth. Tip into a shallow dish, add the fish and turn to coat. Cover and refrigerate if not using immediately. The fish can be marinated several hours ahead. Heat a saute pan with a little olive oil. season the fish and cook on all sides until just cooked through. Reserve the remaining marinade. Transfer to a warm plate and cover loosely. Do not wash the saute pan you want to keep all those wonderful flavours. Add a little more of the olive oil and scrape int he remaining marinade. Add the zucchini and currants and cook for 3-4 mins until the zucchini has started to soften and golden. Add the lemon juice, tomatoes, and spring onions and cook for 2 mins. Season and stir in the fresh herbs. To serve: I served over little potatoes with the zucchini mixture and fish on top.    

There is something so comforting about eating a fish pie. Its simplicity, meal in one dish is a major appeal for a multi tasking Mummy. I love to poach monkfish fillets in the milk with some fresh herbs before making my white sauce. I then sometimes add steamed spinach to the bottom of the pie to bump up the vegie intake. You can also add prawns and smoked fish like ling or fresh salmon works well poached also. Fish and potatoes go so well together. Like all good relationships opposites attract and make a good balance. Fish from the under the sea and potatoes from under the earth.       

Simple Home Made Fish pie

 

8 min Oven grilled Salmon with Chunky guacamole

 

Thanks to Gordon Ramseys wife Tana I was able to make this delicious recipe of chunky guacamole which teamed perfectly with my grilled salmon fillet.       

For the guacamole you need two ripe avocados, stone removed and mashed, juice of 1 lime, 1 small red chilli deseeded and chopped finely, 2 tbsp sour cream and 2 tbsp fresh chopped coriander (optional)       

Fish cooked any way really is the dish!       

Bon Bon x

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