Tag Archives : parsley


Baked Salmon in Lemon Butter with Pasta

Baked Salmon in Lemon Butter with Pasta

We made this when we were desperate to get rid of the frozen salmon fillets that we bought from Ikea. Please don’t ask me why I decided that it was a good idea to buy frozen Nordic salmon fillets instead of perfectly fresh Tasmanian salmon. And no, they were not good. They were kinda terrible compared to the fresh Tasmanian salmon you can get at the market. But at least I learned, right?

Bake Salmon Fillet in Lemon Butter

Once again this is an impromptu dinner – frozen salmon to get rid off, tick. Spaghetti, tick. Lemons we got a heap of from my father-in-law’s garden, tick. Butter from the fridge, tick. Parsley growing out in our herb pots, tick. Four Ingredients can kiss my butt.

Fishy dinner for two (and a bit of leftover):

  1. 2 salmon fillets at room temperature
  2. zest and juice of a small lemon
  3. About 50g butter
  4. salt & pepper
  5. 3 tbsp chopped fresh parsley
  6. 2 serves of cooked pasta

Preheat the oven to 200’c. Add butter, lemon juice, lemon zest and lots of salt and pepper to a baking tin.  Place in the oven until the butter is melted. Add the fish fillet and turn over a few times. Bake for about 10 minutes or until cooked to your liking. I like them a bit pink in the middle.

Mean while, cook your pasta. Drain and add the buttery, lemony salmon to the pasta and toss through. Add chopped parsley and season to taste if required.

Last time this year I made: Insalata di Strada (Italian Street Salad)


Midye Dolmasi (Turkish Stuffed Mussels) 10

Book: Mediterranean Street Food by Anissa Helou Theme: Hor d’oeuvre Recipe: Stuffed Mussels

And we’re up to Week 3 of the Cookbook Challenge already! The theme is hor d’oeuvre. Not a word I can spell without help, to be perfectly honest. Nor am I so much of a finger food person either. But one day I was flipping through a few of my ‘street food’ type books and figured hey I could just work on that angle.

Slightly fiddly – having to make the stuffing and cooking the mussels but the effort is well worth it. It was so good. I suspect the key reason was that I had some truly good mussels. These are the Spring Bay mussels (their mussel fact sheet is a good read) I bought from a fish monger at Queen Victoria Market. I have to go back to the market every week for my seafood.

Mediterranean Street Food: what a great book. It’s all black & white and very few pictures but the travelling stories and the recipes are well worth reading from cover to cover. That’s a hall mark of a good book: the ability to read from cover to cover and not get bored. Josh bought me this book as a birthday present last year. I love it.

As usual I changed the recipe a bit to suit what I have on hands but the gist of it is still the same. It’s well worth the effort to source the best live mussels you can find. You need large-ish mussels to be able to stuff successfully. I had 20 mussels for 1/2 kg. That’s the size that’s perfect for the amount of stuffing I have given here. (more…)


Lemon and Oregano Lamb Wrap with Garlic and Yoghurt Sauce

lemon and oregano lamb

Just to prove to you how seriously behind in my blog posting I am, I would like to draw your attention to my Mother’s Day Roast Lamb post. Now you might also recall that Mother’s Day is actually in May here in Australia. Just before, I bought a whole leg of lamb (because the butcher wouldn’t sell me half) so I had the other half chucked into the freezer.

Less than a month later, I roasted the other half and turned it into this very blog post. Yay.

roast lamb with lemon and oregano

I got this idea from Tessa Kiros’ first book Falling Cloudberries, which is one of my favourite food books of all time. She had the idea to slow roast the lamb with lots and lots of lemon and oregano with potatoes and it sounded delicious so I gave it a go and it was a bit of a hit. Even the Kiwi visitors thought it was all right!

Lemon and Oregano Lamb:

  1. Half a leg of leg
  2. 1 tbsp of dried oregano
  3. 2 lemons
  4. 50 g. of butter
  5. Salt and pepper to taste
  6. Drizzles of olive oil

Preheat the oven to 220’c Stab the leg of lamb with a little knife. Season with plenty of salt and freshly cracked black pepper. Drizzle over some olive oil and massage the lamb with a bit of love. Sprinkle the oregano and squeeze the lemon juice all over the leg. Cut up the butter into little cubes and dot it on the lamb.

salad

Place the lamb on a baking tray and pour a bit of water at the bottom of the making tray (about 1 cm). Bake for about 2.5 hours. Turn the heat down to 180’c after 15 minutes. Keep topping up water if necessary.

garlic and yoghurt sauce

Garlic and Yoghurt Sauce

  1. 1 cup of Greek style yoghurt
  2. 1 small clove of garlic, crushed
  3. generous pinch of salt
  4. a drizzle of olive oil

Combine the garlic, yoghurt and salt togther. Drizzle with olive oil.

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(Josh’s wrap, see how he lines everything up? Aww bless his cotton socks)

Salad

  1. Cos lettuce (or any crunch lettuce)
  2. Spanish onion
  3. Cucumber
  4. Flat-leaf parsley (important, don’t skip)
  5. Tomato

To serve, warm up some pita bread in the oven (wrap in foil and then place in the oven with the lamb at the end for about 10 minutes). Place some salad and lamb on the pita bread and drizzle with garlic & yoghurt sauce. Dig in.


Best Lasagna In the World 2

best lasagna in the world

Hopefully everyone has realised by now that good food is all about love. The food is only as good as the love and care that has gone into it. It’s not about how exclusive and trendy the restaurant is, or how many types of purees there are on the food or how artful it is.

Why is this the best lasagna in the world? It’s because it’s made by one of the person who loves me the most in the world. And, that, is worth everything.

Josh first made this for me about three dates into our relationship. That was the day I distinctly remember as the day I totally fell in love with him. It was a lovely summer day, his plum trees were full of red plump fruits, the sky was bright blue, his roses were in full bloom and the bees were going crazy on the flowers, and I had the best comfort food in the world, lasagna, without the luxury of having an Italian mother.

This is the way Josh makes his lasagna:

He would heat up a tablespoon or so of olive oil, to which he would add half an onion that has been carefully diced. He then adds two chopped rindless bacon.  He would slowly cook it until the onion goes all soft and translucent and the bacon slightly coloured. Then, he would take about 300 g. of good minced beef (not the fatty horrible supermarket one) and two cloves of crushed garlic and add that to the mix.

He would stir until the mince browns and all the juice evaporates. He would add a can of diced tomatoes and two tablespoons of tomato paste (he usually buys those sachet ones that individually contain two tablespoons per serve).

He would then pick leaves from two or three sprigs of fresh oregano and add to the mince sauce.  Sometimes he would put other fresh herbs in. He likes to grow rosemary, sage and thyme together because the combination amuses him (greensleeves, geddit?) When we have some fresh parsley growing, usually in summer, or I bought a bunch from the market, he would chop a handful of parsley stalks in, reserving the leaves for later.

layers of lasagne

He would then turn the heat down to simmer and let it stew over for twenty minutes. This is where patience comes in. He doesn’t rush. There’s no rushing, no shortcuts to good food for him. He would give it a stir once in a while but mostly just let it sit there, bubbling.

After twenty minutes, he would chop up the reserved parsley leaves and add that to sauce and stir it through. He would get his old faithful glass baking dish and spoon the mince sauce onto the bottom of the baking dish and layer instant lasagna sheets on, ensuring every inch of the sauce is covered, breaking off bits of the sheet if he has to. He would repeat this until the baking dish fills up. There’s no bechamel sauce. No creme fraiche. No cheese in between the layers. Just the mince sauce that had been patiently stewed until it’s just right and the pasta sheets.

He would cut a few slices from a ball of good quality mozzarella cheese, not a fresh white ball, the normal pale cream diseccated one that you get from a deli (or a supermarket with good selection of cheese) and top off the last layer of the lasagna. He would grate a thing sprinkling of parmesan cheese as well. There’s no buying of pregrated icky supermarket cheese, of course.

DSCN4880-1

He would then carefully cover it with a layer of foil, then off it goes into the oven at 180′ c for another good twenty minutes. He would then uncover the lasagna and turn the heat up to 220’c and bake for another ten minutes until the cheese is golden brown.

He would then cut up a good section and plonk a good portion of it for his hungry wife (who would usually be very hungry by now because he needs at least two hours to ‘make it properly’) Sometimes he would do up a nice green salad with various ingredients that take his fancy (I once discovered strawberries and pineapple in his ‘green’ salad, ‘it’s half way fruit salad, isn’t it awesome?’) to go alongside the lasagna.

There’s always leftovers to take to work the next day.

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