too ambitious for one platePosted: November 11, 2009
last night for dinner, i tried a little bit too hard to get lots of flavours onto one plate. it was a bit of a mess. but each component of our plates were pretty tasty (given they are cooked correctly) so i’m still going to post the recipes on here. just don’t put them altogether. it’s not pretty.
it also didn’t exactly win phil over: he hates fish with bones AND mackerel. but he did take a beautiful picture and managed to almost clean his plate – that’s devotion.
i should also point out that, until about 6 months ago, i hated (nay, LOATHED) fennel. anything with that anise/licorice/fennel taste was not alright by my taste buds. but apparently they’ve matured, since i’m a big fennel fan now. weird.
roast mackerel with orange, garlic, olives and fennel
this as well as the other recipes come from delicious magazine‘s december issue.
- 1 large garlic clove, chopped
- 1 small red onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 handful pitted green olives
- grated zest and juice of 1 orange
- 3 tbsp olive oil
- 2 mackerel fillets
- small handful fresh parsley, leaves chopped
- preheat the oven to 200C/gas 6. place the garlic, onion, fennel, olives, and orange zest in a roasting dish with 2 tbsp of oil and toss together with some salt and pepper.
- place the mackerel in the dish. mix around with the other ingredients.
- cook in the oven for 18 minutes. stir in the orange juice, parsley, and remaining oil. serve immediately.
turkish-style green beans with dill and lemon
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- 1 red chili, deseeded and thinly sliced
- 1 cup green beans, trimmed
- small handful fresh dill, chopped
- squeeze of lemon juice
- heat 1 tbsp olive oil in a pan over medium heat and saute the shallots and chili until soft, stirring often. mix in the beans and add 2 tbsp water, then cover and cook for 6 minutes.
- take off the heat and stir in the remaining olive oil, dill, and lemon juice.