Monday, August 8, 2016
It's also very simple.
Carrots, cut lengthwise
Juice of half a lemon(or lime)
Two teaspoons good honey
Some feta, crumbled(we used Bulgarian sheep's milk feta, which has a very fine flavour but you can use goat's milk feta if you want or even cow's milk)
Some chopped chives or other herbs
Coat the carrot sticks with olive oil. Roast the carrots. Mix the lemon juice and honey. Take the carrots out when almost done and coat them with half the lemon and honey mix, then out back in oven for a short while, till they get sticky. Take them out of the oven, pour the rest of the dressing over them, crumble the feta on top of them, and chopped herbs. Serve warm.
Monday, August 1, 2016
|David's Cullen Skink--with accompanying whisky!|
And that's exactly what David did recently, creating a delicious Aussie version of Cullen Skink, using, as a base, fresh leatherjacket and smoked cod. Because both fish are quite flaky, they work well in Cullen Skink. But you can choose any other kind of white fish, smoked and fresh.
His recipe is quite simple, but it's good to make the soup hours ahead of the time you plan to eat it, for the flavours to develop--even up to 24 hours (after making it, cool it and refrigerate it, of course)
White fish--fresh, and smoked
Poach the fish for a few minutes in a mix of white wine and water, adding a little salt and pepper. When the fish is cooked, remove and put in a bowl ready to add later. Cook diced potatoes in the fish water.
Fry some chopped onions, add a little parsley, then set aside.
When potatoes are cooked, add the onions, the rest of the parsley, and fish back to the stock. Add a little more white wine/water mix, if necessary. Check seasoning. Stir and let simmer for a few minutes, till everything is well mixed, but do not let it cook so much that the fish starts disintegrating! Turn the heat off and let the soup sit for a while--even for a few hours.
Cullen skink makes a great one-pot dish: and goes well with some good whisky!