There are some
wonderfully tasty recipes in Get Fresh and I implore you to give one or two of them a
nudge. I trust the chapters, through the words, photos and food, give you a
real feel for every single province. And I have also put together on CD a
soundtrack of the original and diverse music that I feel in some way befits
each region.
So put the disc in the player, puff up the cushions on your beloved
couch, pour yourself a cuppa, with a bicky, and drift off into the culinary
dream that this extraordinary country of ours offers up.
Crispy-skin Snapper with Tomatillo
Salsa and Spiced marrow
Serves 6
2½ cups tomatillo, cut into 1cm dice
2 red capsicums, roasted, peeled,
seeded and cut into 1cm dice
¹⁄³ cup finely diced red onion
½ cup roughly chopped fresh coriander (leaves only)
1 tablespoon finely chopped fresh red
chilli
1 teaspoon Spanish smoked sweet paprika
1 tablespoon cumin seeds, toasted in a
dry pan and ground
1 teaspoon sugar
¼– ¹⁄³ cup lemon juice
¼ cup olive oil
sea salt and freshly ground black
pepper
Combine all the ingredients in a large
mixing bowl, seasoning to taste with salt and pepper. Add more lemon juice if
needed. Refrigerate until required.
Step 2. Spiced Marrow
18 pieces rampicante marrow (or
similar), cut into 1cm thick rounds
18 pieces zucchini, cut into 1cm thick
rounds
2 tablespoons olive oil
1 tablespoon Spanish smoked sweet
paprika
1 tablespoon cumin seeds, toasted in a
dry pan
and ground
and ground
sea salt and freshly ground black
pepper
Place the rampicante marrow and zucchini
in a medium-sized mixing bowl. Coat with the oil
and spices and season with salt and pepper.
and spices and season with salt and pepper.
Heat a skillet over a medium heat. Sauté
the vegetable rounds on both sides until coloured. Transfer to an oven tray and
set aside.
Step 3. To Cook and Serve
6 x 150g snapper fillets, skin on
cooking oil
sea salt and freshly ground black
pepper
Spiced Marrow
Tomatillo Salsa
2 lemons, cut into wedges
Preheat the oven to 150ºC.
Take a skillet or sauté pan and place over
a medium heat. Take a sharp knife and score each snapper portion a couple of
times just through the skin — this will help the fish stay flat in the pan,
ensuring even cooking. Season the snapper fillets.
Add a little cooking oil to the pan then
cook the snapper fillets in batches, skin side down, until golden and crisp.
Turn and continue to cook the fillets until just done. Remove and keep warm
while you finish cooking the other fillets.
Place the spiced marrow in the oven to
reheat for 2 minutes.
Lay the cooked vegetables in the centre of
your heated plates, top with your snapper, crispy-skin side up. Generously
spoon the tomatillo salsa over the fish and serve with a wedge of lemon.
And because I love (understatement) broad beans three pics from the book featuring them:
And because I love (understatement) broad beans three pics from the book featuring them:
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