Harriet now has her own blog to post her pictures. Please say hello if you stop by for a look :) Thanks x
http://hatzgallery.blogspot.com/
Sunday, 31 October 2010
Sunday Thoughts
It's a chilly grey day today - the ideal day for slow roast shoulder of lamb methinks... lamb, rosemary, garlic, red wine left to pootle slowly in a low oven for about 6 hours until the lamb falls off the bone. With that I think I shall steam some celeriac with some whole cloves of garlic until absolutely tender and then whizz in the Magimix with a dash of double cream to make a gorgeous puree. I will also do cauliflower, leeks and greens as well as roasties for those that do, along with some Yorkshires for the same people :) Rice pudding has also been requested and it is hardly difficult to chuck one in the oven while the lamb is cooking. Perfect food for the first of the dark nights to come.
Can someone please explain to Lily, my cairn terrier, that stealing carrots and cauliflower from the shopping bags to eat behind the sofa is not how dogs are supposed to behave. Worse still is that she's convinced Obi (not the brightest Spinone in the world) that this is the tastiest thing ever so now he does it too.
Can someone please explain to Lily, my cairn terrier, that stealing carrots and cauliflower from the shopping bags to eat behind the sofa is not how dogs are supposed to behave. Worse still is that she's convinced Obi (not the brightest Spinone in the world) that this is the tastiest thing ever so now he does it too.
Saturday, 30 October 2010
Tonight I will be eating...
Had a lovely mooch about on the market this morning. The fish man was there and had some fabulous haddock so I'm making this:
Thai Spiced Fish with Coconutty Spinach
Easy peasy lemon squeezy. And delish too :)
Serves 2
2 fish fillets, about 125g each
1 inch of ginger, finely grated
1 fat clove of garlic, finely grated
1 fat red chilli, finely sliced (seeds removed if you prefer)
1 tbs finely chopped fresh coriander
1 tsp fish sauce
1 tsp soy sauce
Pinch of sweetener (optional)
Juice and zest of a lime
1 heaped tsp of ‘easy’ lemongrass (a good squeeze in other words)
1 large bag of ready washed spinach
½ an onion, finely sliced
1 tsp coconut oil (or groundnut)
1 small sachet Patak’s creamed coconut - approx 50g
Mix together the ginger, garlic, chilli, coriander, fish sauce, soy sauce, sweetener, lime juice, zest and lemongrass to make a rough paste.
Place the fish fillets side by side in a shallow pyrex dish and spread over the paste. Cover the dish with clingfilm and microwave on full for 3 minutes. Check the fish - it should be just opaque and will flake when pressed gently with the back of a fork. If not, cook for another minute and check again. Do this until the fish is just cooked. Set aside, but keep warm. Remember that it will carry on cooking a little as it rests.
Heat the coconut oil (or other oil) in a saute pan and add the onion. Fry briskly until starting to colour at the edges. Add the spinach to the pan along with about a tbs of the cooking juices from the fish. Clap a lid on the saute pan and cook on a high heat for a couple of minutes until all the spinach has wilted. Remove the lid and add the creamed coconut then stir the spinach until the coconut has melted into the juices and coated the spinach leaves.
Divide the spinach between two shallow bowls and top each with a fillet of fish.
Thai Spiced Fish with Coconutty Spinach
Easy peasy lemon squeezy. And delish too :)
Serves 2
2 fish fillets, about 125g each
1 inch of ginger, finely grated
1 fat clove of garlic, finely grated
1 fat red chilli, finely sliced (seeds removed if you prefer)
1 tbs finely chopped fresh coriander
1 tsp fish sauce
1 tsp soy sauce
Pinch of sweetener (optional)
Juice and zest of a lime
1 heaped tsp of ‘easy’ lemongrass (a good squeeze in other words)
1 large bag of ready washed spinach
½ an onion, finely sliced
1 tsp coconut oil (or groundnut)
1 small sachet Patak’s creamed coconut - approx 50g
Mix together the ginger, garlic, chilli, coriander, fish sauce, soy sauce, sweetener, lime juice, zest and lemongrass to make a rough paste.
Place the fish fillets side by side in a shallow pyrex dish and spread over the paste. Cover the dish with clingfilm and microwave on full for 3 minutes. Check the fish - it should be just opaque and will flake when pressed gently with the back of a fork. If not, cook for another minute and check again. Do this until the fish is just cooked. Set aside, but keep warm. Remember that it will carry on cooking a little as it rests.
Heat the coconut oil (or other oil) in a saute pan and add the onion. Fry briskly until starting to colour at the edges. Add the spinach to the pan along with about a tbs of the cooking juices from the fish. Clap a lid on the saute pan and cook on a high heat for a couple of minutes until all the spinach has wilted. Remove the lid and add the creamed coconut then stir the spinach until the coconut has melted into the juices and coated the spinach leaves.
Divide the spinach between two shallow bowls and top each with a fillet of fish.
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