Baked whole red snapper with lemons and garlic

The first time I was ever presented with an entire baked fish to eat was in Haiti. I had just landed after a re-routed flight from Capetian to Port-au-Prince then back to Capetian (cattle on the runway, apparently), and was experiencing all kinds of new culture overstimulation just from the ride through the city via tap-tap from the airport to a place to eat. So when my plate turned up and the eyes of a fish were staring right back at me, I was a little stunned as to how to approach the meal. That was the first of many new culinary and cultural experiences in Haiti, and it all turned out better than I could have imagined. I loved the warmth of the people I met and their willingness to introduce me to their country and local customs.

In Australia we baked whole fish quite often. It's very easy to prepare when your fishmonger does the dirty work for you (gutting and descaling), and it always makes for a striking presentation at the table. We often serve it up directly off of the baking paper, but you could also transfer the fish to a platter and surround it with steamed or roasted vegetables.

baked red snapper, fresh from the oven and ready to to eat

The method below simply combines lemon slices, garlic, and some fresh parsley, but feel free to add whatever spices, herbs, or rubs you have on hand. Tomato slices are also delicious when baked in and around the fish. By baking in parchment paper the fish stays very moist while cooking through. Change this recipe up to suit your taste, and enjoy the looks on the faces of your fellow diners when you serve up an entire fish at the table!

Baked whole red snapper with lemons and garlic
Serves 4

1 whole red snapper (about 2 lbs, or 900g), gutted and descaled
1 lemon, sliced into 1/4-inch rounds
3 cloves garlic, thinly sliced
3 tablespoons butter, softened and chopped into chunks
pinch of freshly ground sea salt and pepper
1/4 cup chopped fresh parsley

Preheat oven to 390F / 200C. Line a baking tray with parchment paper. Tear off another sheet of parchment paper the same size and set aside.

Place about half of the lemon slices and half of the garlic slices onto the paper-lined baking tray, and place the fish on top. Place half of the butter, a few of the lemon slices, half of the parsley, and the remaining garlic slices into the cavity of the fish (where the guts were). Dot the remaining butter over the top of the fish, and place the remaining lemon slices on top. Sprinkle the salt, pepper, and parsley over the top. Place the second sheet of parchment paper over the baking tray, and crimp all four edges together with the bottom sheet of parchment paper.

Bake the fish at 390F / 200C for 35 minutes, then remove the top piece of parchment paper and return to the oven for another 10-15 minutes. The fish is done when the flesh from the center flakes easily with a fork.

Serve immediately (warning everyone to watch for bones as they eat!).

Storage tip: Remove any remaining fish from the bones, and store in an airtight container in the fridge for 1-2 days.

Shrimp Laksa

We just had a fantastic week with good friends visiting from Melbourne, soaking up the Sydney sun on various beaches and eating and drinking a little too much at some of our favorite spots. Tonight called for a bit of a detox, something light but vegetable-heavy. I thumbed through some cookbooks and came across a bookmarked recipe in The Best of Bill Granger for Light Laksa. I've been meaning to try it, and the hubs agreed this was just the kind of thing we were after. We changed up the recipe to suit what we had on hand and our preferences, and the result was delicious. Best of all, it came together in about 30 minutes flat.

Shrimp laksa, infused with red curry, coconut, and ginger 

This Malaysian-style soup is not too spicy at all, it's filling and hydrating, and it's chock-full of veggies and protein-rich shrimp. It's the kind of soup that requires a spoon and a fork (or chopsticks). First date food it is not... we'll be washing the placemats tomorrow, and I had to give the table a pretty thorough wipe-down after we splattered soup all over ourselves and the surrounding perimeter of our bowls.

Shrimp laksa full of vegetables: bok choy, bean sprouts, mushrooms, and eggplant
with ginger and mukrat lime leaves

You could easily leave the shrimp out if you're looking for a vegetarian version, or try subbing cubes of firm tofu. Makrut lime leaves are easy to come by in Sydney at our local fruit and veg shop. I'm not sure how accessible they are elsewhere, but ask your grocer if they stock them, as they really are key in bringing all the flavors together. This laksa would be welcome during the icy weather up in the northern half of the world at this time of year, and perfect anytime down in the south. I leave you with warm wishes and the rosy pink tulips our friends left us with before they returned to Melbourne yesterday...

Christmas time = tulip season in Australia

Shrimp Laksa
inspired by The Best of Bill Granger
serves 4

2 cups chopped eggplant
1 cup sliced mushrooms
2 teaspoon rice bran oil (or other vegetable oil; divided use)
1 tablespoon Thai red curry paste
4 cups reduced sodium vegetable broth

2/3 cup coconut milk 

6 makrut lime leaves (3 whole leaves, and 3 leaves thinly sliced for garnish)
1-inch piece of fresh ginger, peeled and finely chopped
1/2 pound shrimp, peeled and deveined
8 bunches baby bok choy
2 cups bean sprouts
2 cups prepared thin rice noodles (vermicelli noodles)

To serve:
2 tablespoons light brown sugar
lime slices
3 kaffir lime leaves, thinly sliced
fish sauce (optional)

Heat a wide sauté pan over medium-high heat. Coat the bottom of the pan with 1 teaspoon oil, and add the eggplant and mushrooms. Sauté until softened and eggplant is cooked through, about 6-7 minutes.

Meanwhile, heat a large pot over medium-low heat. Coat the bottom of the pan with the remaining 1 teaspoon oil. Add the red curry paste, and stir around with a spatula until fragrant, about 1 minute. Add the vegetable broth, coconut milk, ginger, and the three whole lime leaves. Turn the heat up to high, and bring the broth mixture to a slow simmer, stirring occasionally. Simmer for 3-4 minutes to let the flavors infuse.

Add the shrimp and the cooked eggplant and mushrooms to the broth mixture. Continue to simmer until the shrimp turn pink, about 3-4 minutes. Turn the heat down to medium, and add the baby bok choy and bean sprouts, stirring carefully until the bok choy leaves begin to soften, about 2-3 minutes.

Distribute the prepared rice noodles into four bowls, and ladle the laksa over the noodles. Serve immediately with bowls of brown sugar, lime slices, thinly sliced lime leaves, and fish sauce, allowing everyone to season their laksa to taste. (We found that about 1/4 to 1/2 teaspoon of brown sugar was plenty; add a couple drops of fish sauce if you think it needs to be saltier; the sliced lime leaves are a must!)

Chicken & Sausage Gumbo (with a paleo-friendly version)

While in Texas last month for work, I was able to have dinner with my siblings and sister-in-law, under the same roof, for the first time in almost two years. It was such a treat, and we took advantage of the few evenings we had together to eat delicious homemade food, drink lots of wine, and catch up with music playing in the background. My fantastic sister-in-law and brother were true to their Cajun roots and prepared an incredible gumbo for me and my sister one night (with zydeco playing in the background, of course).

my brother dishing up gumbo for a sibling dinner in Houston: Cajun-Tex cuisine

This gumbo was FAR better than the recipe that my sister and I had attempted together when she came to visit me and the hubs in London a couple of years ago. We never got the roux right. And the roux is key. The resulting gumbo just didn't have that deep, rich taste, and there was a slightly grainy texture to the stock. My paternal grandmother used to make gumbo every year for all the family who came to visit their Nashville home at Christmas. I have great memories of gumbo dinners at the kids' table with my cousins, and was disappointed to discover how difficult it seemed to replicate the dish. Like the yeast-bread gene, I thought I'd also skipped out on the gumbo gene when my sister and I failed to make a good batch. Following our unsuccessful try, I hadn't attempted gumbo again, sticking to cajun-inspired chicken or pasta dishes, or the easy crowd-pleaser shrimp and grits (need to post that one soon).

delicious gumbo with chicken and sausage, roux-less and gluten-free

But my sister-in-law and brother shared the secret to their roux-less, tasty recipe. By charing the okra, then the onions, and then concentrating the flavor of the spices and broth into the vegetables, you create a wonderful, dark stock that tastes as rich as the finest butter-and-flour roux. In fact, I think the flavor of this gumbo is even better than all of the roux-based gumbo I've had in the past. And I'm pleased to say that it goes over well in the southern hemisphere : ) This gumbo is also gluten-free friendly, and dairy-free, too, since extra virgin olive oil is used instead of butter.

easy, rich-tasting gumbo, served with lots of Tabasco

After sourcing locally grown okra (labelled okra beans!) at our nearby grocer, I made a batch of this gumbo over the weekend. It really is an incredibly delicious recipe, and can be adapted to use whatever combination of chicken, sausage, or seafood you have on hand. We used shredded rotisserie chicken and a couple of links of chorizo (no andoille sausage here in Sydney as far as I can tell), but prawns (shrimp) and sausage would also be awesome. We used roasted red bell peppers rather than tomatoes because of allergies to tomatoes, but either will work well. The hubs gave this recipe his highest approval, and strongly recommends you make it as soon as you can. Make sure you have Tabasco on hand. And happy anniversary for tomorrow to my one-of-a-kind brother and sister-in-law, love y'all!

Chicken & Sausage Gumbo
serves 4

1/2 teaspoon ground black pepper
1/2 teaspoon ground sea salt
1/4 to 1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
1 tablespoon extra virgin olive oil
1 1/2 cup okra, sliced (divided use)
1 medium sized onion, diced
3 cups reduced-sodium chicken or vegetable broth (divided use)

2 red bell peppers, roasted, skins peeled, and diced (or 1 cup chopped tomatoes)

3 cloves garlic, minced
1 cup thinly sliced andoille sausage (or chorizo), uncooked
1 1/2 cups shredded cooked rotisserie chicken
1 cup raw prawns (shrimp), optional

To serve:
1 cup dried rice (or cauliflower rice if cooking grain-free/ paleo: recipe below)
1/4 cup green onions, thinly sliced
Tabasco sauce

In a small bowl, combine the spices (black pepper through parsley) and set aside.  You will gradually add this spice mixture as you prepare the gumbo.

You will first char the okra, then onion, which will help to create a dark, rich roux-like broth for the gumbo. Heat a large saucepan on the stove over high heat. As soon as the pan starts smoking, add the tablespoon of olive oil and swirl to coat the pan. Add half of the sliced okra (3/4 cup) along with a few pinches of the spice mixture. Quickly swirl the okra around the pan to cover with oil and the spices, then leave to sauté for a minute before stirring. You want to char the okra so that it's a bit blacked, but be careful not to burn it through (you may need to turn your burner down to medium-high if your saucepan is thin). Cook okra for 3-4 minutes, stirring occasionally, until evenly charred. Add the onions and a few more pinches of the spice mixture. Again, quickly swirl them around to coat with the oil and spices, then leave for a minute before stirring. Cook for 3-4 minutes, until onion is beginning to brown.

Add 1/2 cup chicken or vegetable broth to the okra onion mixture to deglaze the pan. Scrape the bottom of the pan to remove all of the blackened bits. Cook until all of the liquid has evaporated, about 3-4 minutes, stirring occasionally and scraping the bottom of the pan.

Add the diced roasted bell peppers and the minced garlic with another few pinches of the spice mixture. Stir occasionally, scraping the bottom of the pan, until all of the liquid has evaporated (2-3 minutes). Now add 1/2 cup of chicken or vegetable broth, and cook, stirring occasionally and scraping the bottom of the pan, until all of the liquid has evaporated (5-6 minutes).

Add the remaining 2 cups of vegetable or chicken broth, the sausage, and a few more pinches of the spice mixture. Cover, turn heat down to medium-low, and simmer for 40 minutes.

Prepare the rice according to package directions, set aside and keep warm. (Or prepare cauliflower rice as per recipe below).

After simmering the gumbo for 40 minutes, add the shredded, cooked chicken and the remaining 3/4 cup sliced okra. (At this point, taste the gumbo and, if necessary, add the remaining spice mixture.)  After added the chicken and remaining okra, simmer for 15 minutes. If using prawns (shrimp), add them at the end of the 15 minutes, and simmer for an additional 4-5 minutes, just until prawns turn completely pink.

To serve, place a 1/2-cup mound of rice (or prepared cauliflower rice) in the centre of each bowl, and ladle gumbo over the rice. Sprinkle with the sliced green onions, and serve immediately, with Tabasco on the side.

Cauliflower Rice
serves 3-4

1/2 large head of cauliflower, rinsed thoroughly

1 tablespoon olive oil (not extra virgin) or melted coconut oil
pinch of freshly ground salt

Grate the cauliflower florets on a grater (the side with the large holes), or process the florets gently in a food processor, until you have a pile of cauliflower 'rice grains'. (You will have between 2 1/2 to 3 cups).

Place a medium sized saucepan over medium heat, and add the oil, swirling to coat the pan. Add the cauliflower, and cook, stirring occasionally, for 6-8 minutes, until cauliflower is cooked through but still a bit crisp-tender. You may speed up the cooking process by covering the pan with a lid and steaming for 4-5 minutes. Watch that the cauliflower doesn't burn, and turn the heat down to low if necessary to prevent burning.

Remove cauliflower from heat and stir in a pinch of freshly ground sea salt, and serve.

Variations: Before adding the cauliflower, sauté a 1/4 cup chopped onion and a teaspoon of minced garlic. You may also add your favorite herbs and seasonings to vary the flavor of your cauliflower rice. A pinch of tumeric, with sautéed onion and garlic, makes a delicious cauliflower rice that is well suited to Indian dishes.

Chorizo & Shrimp Tortilla Bisque

Happy almost Cindo de Mayo! This date originally marked a battle victory by Mexican soldiers over the French in the 19th century, but Cinco de Mayo has since been taken up by Mexicans and Mexico-lovers across the US to celebrate Mexican pride and culture. Growing up in south Texas, Mexican culture was a big part of our regional identity, and my home town regularly celebrated Mexican and Tex-Mexican holidays in style. The color, cheer, and community enthusiasm of these events made a lasting impression. Every April-May, the time of San Antonio's city-wide Fiesta, shortly followed by Cinco de Mayo, I get a little nostalgic for my Tex-Mex roots. But a Mexican food dinner (fajitas; ceviche tacos?!) with a corona or margarita quickly recalls these vibrant celebrations.

We've got some amigos together to hit the town tonight to mark Cinco de Mayo and try out a new restaurant in Sydney's Surrey Hills: Mexico Food & Liquor. The atmosphere looks great, the food looks fresh and creative, and there are 70+ tequilas on the menu. Fantastico! I might be most excited about the buñuelos with xocolate and pinenut crema. I haven't had Mexican buñuelos in forever. They can best be described as large, fried tortillas, dusted with cinnamon and sugar. My mom used to bring big, crispy stacks of them home from a nearby Mexican bakery, and one of my favorite Tex-Mex restaurants in San Antonio used to serve their huevos rancheros with a side of fresh fruit placed in a little buñuelo bowl. Yum.

Tortilla-style soup: a thick bisque of roasted bell peppers, shrimp, and chorizo,
topped with corn, roasted peppers, avocado, fresh herbs, sour cream, and crispy tortilla strips

We got into the Cinco de Mayo mood last night with a sort-of tortilla soup dinner. I ended up creating more of a thick puree rather than a broth-based soup, and we used shrimp and chorizo rather than the typical shredded chicken. The only tortillas are crisped up and served on top as a garnish, rather than stirred into the broth like a traditional tortilla soup. So this really isn't tortilla soup at all. It's a spicy roasted bell pepper bisque with shrimp, chorizo, and a generous portion of Tex-Mex tortilla soup-themed garnishes. But you'll love it, and it goes down well with either wine or a light Mexican beer.

garnishes ready to serve with chorizo & shrimp bisque

We have allergies to tomatoes in this house, so the roasted bell peppers were a great substitution for the tomatoes in traditional tortilla soup. If you're short on time, just use a drained can of peeled tomatoes instead of the roasted bell peppers, and you could also substitute a 1/2 cup of corn cooked from frozen for the fresh corn on the cob. To make the bisque vegetarian, replace the chorizo and shrimp with a can of drained black beans, stirring them into the soup at the end as you heat it over the stove. The chorizo isn't strictly necessary, but adds great flavor and texture to this bisque. Happy eating, and enjoy your fifth of May whether or not you celebrate Tex-Mex style!

delicious chorizo & shrimp tortilla bisque

Chorizo & Shrimp Tortilla Bisque
serves 3 as a main dish, 6 as a starter or side dish
adapted from Jeanine Donofrio of Love and Lemons at Camille Styles

4 large red and yellow bell peppers (I used 3 red and 1 yellow; divided use)
1 brown onion
3 garlic cloves (whole, unpeeled)
1 jalapeño or chili (I used a bird's eye chili)
1 large ear of corn on the cob, green leaves and silks removed
3 cups vegetable or chicken broth
1/2 to 1 teaspoon ground cumin
1/2 to 1 teaspoon smoked paprika
dash of cayenne pepper
1/4 cup coursely chopped fresh parsley
1 cup shrimp (peeled and deveined; raw or cooked)
1 small link cooked chorizo sausage, coursely chopped or crumbled (about 1/3 cup)

1 lime
small pinch of freshly-ground sea salt

To Serve: 

1 tortilla (use a gluten-free corn tortilla if cooking g-f)
1/4 cup sour cream or plain greek yogurt (cashew cream if cooking dairy-free?)
1 avocado, coursely diced
1/4 cup of the above red bell peppers after you've roasted and peeled them
Cholula or Tabasco hot sauce (to serve)

Preheat oven to 230C  / 450F.

Chop each bell pepper lengthwise into three large sections, and peel and chop the onion into quarters. Slice jalapeño in half lengthwise and de-seed. Place the chopped peppers, onions, jalapeño, and unpeeled garlic cloves on a large baking tray and place in oven. Roast for 20-30 minutes (removing jalapeño and garlic cloves after 10 minutes so they don't burn), until outer layers of onions begin to brown and the skins of the bell peppers are bubbling and beginning to blacken.  As soon as you remove the the onions and peppers from the oven, place peppers into a pyrex or glass bowl and cover with a lid or plastic wrap for at least 5 minutes.

Slice the tortilla into thin strips. Place strips on a baking tray and bake in the oven at 230C/ 450F for 3-4 minutes, until crispy but not browned. Remove baked tortilla strips and set aside for garnish.

While the onions and peppers are roasting, bring a large pot of water to a boil and place the corn cob into the pot. Cover and simmer for about 10-15 minutes, until corn is tender. When the corn is done, drain and discard the water, remove corn cob, and let it cool for a couple of minutes. Reserve pot for cooking the soup. When the corn cob is cool enough to handle, carefully scrape the corn kernels off of the cob with a knife. Set corn kernels aside, and discard cob.

Remove the roasted bell peppers (now cool enough to handle) from the glass bowl, and carefully peel off and discard the skins. Coursely chop the peeled peppers, setting aside about 1/4 cup of chopped peppers for garnish.

Place the remaining chopped peppers into a blender, along with half of the cooked corn kernels (keep the other half of the corn kernels for garnish). Squeeze the roasted garlic cloves out of the skins and add the garlic to the blender. Coursely chop the roasted onions and jalapeño and add them to the blender. Pour two cups of broth into the blender. Add to the blender 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, dash of cayenne pepper, and half of the chopped parsley (1/4 cup). Blend pepper mixture until you have a smooth puree.

Pour pureed pepper mixture into a large pot (same one you used to cook the corn), and bring to medium heat on the stove. Add to the pureed pepper mixture the shrimp, chopped chorizo, half of the chopped parsley, and the juice from half of the lime. (Set aside the remaining half of the parsley for garnish, and slice the remaining half of the lime into 3 wedges for garnish). Heat the bisque until hot throughout, about 5-10 minutes, stirring occasionally.  If you are using raw shrimp, make sure to cook the bisque until the shrimp turn pink and are cooked through. Taste the bisque, and, if desired, add up to an additional 1/2 teaspoon each of ground cumin and smoked paprika, and a small pinch of freshly ground sea salt.

While the bisque is heating, prepare the garnishes. Place each garnish on a large serving tray or into separate small serving bowls: the roasted and chopped bell peppers, chopped parsley, corn kernels, lime wedges, chopped avocado, sour cream (or greek yogurt), and crispy tortilla strips. Place garnishes on serving table with small serving spoons or forks, along with Cholula or Tabasco hot sauce.

Ladle hot bisque into bowls and serve immediately, allowing guests to top their own bisque with the garnishes.

Bisque will keep for two days in the refrigerator.

Mediterranean Salad with Balsamic Roasted Eggplant, Couscous, & Sardines

After a three-week trip to the USA for work, I've returned to Sydney craving the abundant, fresh produce and seafood that is featured so well in this city's grocers, cafés, and restaurants. It was strange going back for the first time in my 8-year ex-pat furlough and not craving tasty food. I enjoyed our time in the UK, and certainly developed a taste for some English specialties (marmite on toast, a good curry, tea with milk but no sugar, those huge scones at The Orchard in Grantchester with clotted cream and strawberry jam). But every time I was back in the States during those years I crammed in as many American, southern, dishes as I could, from Tex-Mex and mom's homemade recipes to salads big enough to feed a small army.

Here in Sydney, however, my palate is sated. There is such an accessible and never-ending range of ethnic food eateries (from food trucks and holes-in-the-wall to expansive sit-down restaurants crammed with diners) that I hardly notice my underlying constant desire for Tex-Mex.  If I do, there are quite a few places in town that make a mean carnita taco and margarita (and stock those Mexican beers, served ice-cold), but I might just choose Argentinian instead because it's so damn good. The salads here are creative and satisfying, they showcase the best of seasonal produce. Brunch in Australia is an unparalleled experience. The Italian-influenced café culture has perfected the panini (not to mention the coffee), and there seems to be a gelato shop within a few blocks of wherever you're standing. And the seafood. Oysters of all description, mussels, salt and pepper squid, whole fish fresh off the boats at the fishing docks, prawns as big as your hand. And the wine is a treat.  

gorgeous heirloom tomato salad at the Sydney Theatre Company's Bar at the End of the Wharf,
a favorite locale for the seasonal food, live music, great vibe

So while I enjoyed a late night taco run with my siblings, mom's home cooking, fried chicken tenders, kolaches from the incredible Czech Stop Bakery in West (thinking of that sweet community now as they start a long recovery from the fertilizer plant explosion), beef BBQ in Texas and pork BBQ in Tennessee, and drank my fill of southern brews, I didn't feel like I was topping up on something I'd been missing out on for the last 23 months. 

Shiner Bock beer at the Monument Cafe, Georgetown, TX
and delicious kolaches at Czech Stop Bakery, West, TX.  Bless the people of West.

And when I got back home here by the ocean and that beautiful harbour bridge and opera house, walked into the door and saw that the hubs had filled the fruit bowl to capacity with beautiful, seasonal produce, I felt very blessed to live in a country of such abundance. 

I've been making lots of salads recently, even though the days are shorter and the evenings are getting cooler as we move into fall. This recipe is a keeper: very filling with couscous and sardines (they're fantastic-- don't question it, just try it). And full of flavor with the marinated, roasted red peppers, artichokes, kalamata olives, and homemade balsamic roasted eggplant. Plus lots of heart-healthy good fats and omega-3s from the olive oil and sardines.

mediterranean salad with couscous, marinated vegetables,
homemade balsamic roasted eggplant,  and sardines

To make it meatless, you could substitute a can of drained and rinsed chickpeas for the sardines. I used sardines in spring water without added salt, and they were a perfect, mild accompaniment to the other salad components. Chopped feta or haloumi would be good, though the salad is salty enough already with the various marinated vegetables. And the roasted eggplant slices are great, I've also made them for pita wraps and sandwiches.

As you move into spring in the northern hemisphere, enjoy the blooming flora (I relished the opportunity to see bluebonnets on the Texas country roads for the first time in eight years!), and try out this salad as a quick and delicious dinner or weekend lunch.

bluebonnets in bloom near Brenham, TX

Mediterranean Salad with Balsamic Roasted Eggplant, Couscous, & Sardines

Serves 3 or 4 as a main dish

for the roasted eggplant:

2 tablespoons extra virgin olive oil, divided

1 tablespoons balsamic vinegar, divided

1/2 teaspoon dried oregano (or 1 tablespoon fresh)

1/2 teaspoon dried parsley (or 1 tablespoon fresh)

1/4 teaspoon freshly ground pepper

1 medium-sized eggplant 

2 cloves garlic, unpeeled

for the salad:

1/2 cup dried couscous

1/2 cup boiling water

3 cups salad greens sliced into thin strips (I used romaine lettuce and spinach)

1/2 cup coursely chopped roasted, marinated red peppers (I used store-bought for this recipe, or you can just roast your own bell peppers as described in this post)

1/2 cup coursely chopped marinated artichoke hearts

1/4 cup pitted kalamata olives, sliced

3 or 4 sardines, drained and sliced in half lengthwise (try to find sardines without salt added)

for the dressing:

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon dried oregano (or 1 tablespoon fresh)

1/2 teaspoon dried parsley (or 1 tablespoon fresh)

pinch of freshly ground pepper

Preheat oven to 205C / 400 F. 

First prepare the roasted eggplant. Discard the top stem of the eggplant. Cut the eggplant in half lengthwise, then cut each of those halves lengthwise again. Holding two long halves together at a time, slice cross-ways down the eggplant to make 1-cm wide slices. Repeat with the other two long halves of eggplant. 

In a large glass bowl, whisk together the extra virgin olive oil, balsamic vinegar, oregano, parsley, and ground pepper. Toss the eggplant slices into the bowl and stir to coat evenly with the olive oil and vinegar mixture. Spread the coated slices out in a single layer on a baking pan. (Save the bowl to make the couscous!). Place the two whole, unpeeled garlic gloves on the pan with the eggplant slices. Bake at 205C / 400F for 15 minutes, then remove from oven to cool.

While the eggplant is roasting, prepare the salad. In the same bowl in which you tossed the eggplant slices (so it should still have a nice residue of olive oil, balsamic vinegar, and dried herbs), place the dried couscous. Pour the 1/2 cup of boiling water over the dried couscous, and cover. Let sit for 5 minutes.

To prepare the dressing, whisk together in a small bowl the extra virgin olive oil, balsamic vinegar, oregano, parsley, and pepper. Set aside.

When the couscous has soaked up all the water (about 5 minutes), remove cover and separate grains with a fork. At this point the eggplant should be finished roasting. Remove the two roasted garlic cloves from the eggplant pan, squeeze the garlic out of the papery skin, and chop the garlic finely. Stir the roasted, chopped garlic into the couscous. Add the thinly sliced salad greens to the couscous in the glass bowl, and toss carefully so that the couscous is evenly distributed throughout.  

On a large serving platter, arrange the couscous-salad greens mixture. Over the couscous-salad greens sprinkle the chopped roasted peppers, artichokes, roasted eggplant, and olives, and top with the sardine halves. Drizzle the dressing evenly over the salad. 

Serve immediately, or refrigerate and serve within 12 hours.

Corn & Asparagus Salad with Spicy Lime Vinaigrette, Smokey Paprika Grilled Fish, and Mango Margaritas

Last week the hubs and I celebrated some victories at work-- meeting deadlines, achieving goals, taking names, etc. So we had a little celebracione back at the house, preparing food together, downing a few pre-dinner beers, and throwing tequila and mangos in the blender.  Enjoyed the meal out on the balcony overlooking the beautiful Sydney sunset.

Sydney sunset from our balcony

The combination of elements was too good not to post everything together here. Grilled fish coated in smoked paprika and cumin, an incredible salad of fresh corn, asparagus, green onions, and a vinaigrette of olive oil, lime juice, and red pepper flakes. And mango margaritas, with a little fresh-squeezed lime and orange juice tang (not Tang... did anyone else's grandmother feed them that neon orange powdered drink mix? My Texas grandmother always told us it's what the astronauts drank. Perhaps they, too, then ran around the space shuttle like maniacs on a neon orange sugar high).

dining al fresco: corn & asparagus salad, grilled fish, mango margarita

Anyway, this meal was awesome. It would be the best combination for a BBQ or chilled out dinner party. The salad by itself would be a noteworthy picnic/potluck contribution. The fresh corn on the cob is key, but canned corn would work in a pinch. Substitute fresh green beans if asparagus is out of season. And mango margaritas are a winner for any occasion.

perfect combination of fresh, spicy, lime-dressed salad and smoked paprika fish

I give you: corn & asparagus salad, smokey paprika grilled fish, and mango margaritas.

Corn & Asparagus Salad with Spicy Lime Vinaigrette
serves 5 as a side dish
slightly adapted from The Best of Bill by Bill Granger

2 large cobs of fresh corn
1 small bunch of asparagus (or green beans), tough ends snapped off
2 green onions
2 tablespoons extra virgin olive oil
juice of 1 lime
1/4 tsp red pepper flakes
big pinch of freshly ground black pepper
small pinch freshly ground sea salt

Bring a large pot of water to boil over high heat. Place the corn cobs in the water and turn down to medium-high heat. Boil for 8-10 minutes, until corn is cooked and tender, but still plump (not overcooked). When the corn is done cooking, carefully remove the cobs and set aside to cool.

While the corn is cooking, chop the asparagus (or green beans) into 1-inch pieces, and thinly slice the green onions on the bias. Set aside.

After you have finished cooking the corn, place a steamer basket into the simmering water that you used to cook the corn, and add the asparagus (or green beans). Cover the pot with a lid.  Steam the asparagus for 4-6 minutes, until crisp-tender.  When done, remove the steamer basket of asparagus and immediately run under cool water to cool down the asparagus.

Using a knife, carefully cut away the corn from the cooled corn cobs. It's ok if some of the kernels stick together and don't separate completely from each other. Set corn aside.

In a large serving bowl, whisk together the olive oil, lime juice, red pepper flakes, pepper, and salt to make the vinaigrette. Add the sliced green onions, asparagus, and corn to the serving bowl.  Toss gently so that the vinaigrette evenly coats the vegetables. Serve immediately, or chill in the fridge for up to 12 hours before serving.

Smokey Paprika Grilled Fish
serves 4
slightly adapted from The Best of Bill by Bill Granger

1 tablespoon cumin
2 tablespoons smoked paprika (regular paprika will work fine)
big pinch freshly ground pepper
small pinch freshly ground sea salt

4 fillets of firm, white fish, such as flathead, snapper, or tilapia

1 tablespoon extra virgin olive oil

In a small bowl, mix together the cumin, paprika, pepper, and salt. Sprinkle the spice mixture evenly over both sides of the fish.

Heat a BBQ to medium heat, or heat a sauté pan and the olive oil over medium heat on the stove top. Place the fish in the hot BBQ or on the hot sauté pan, and cook for about 4-6 minutes on each side, until cooked through. The flesh should be opaque and flake easily with a fork. Remove from heat and serve immediately.

Mango Margaritas
4 drinks (... or two Texas-sized)

2 large, ripe mangos
(1 tablespoon honey or sugar, only if your mangos aren't very ripe)

1/2 to 3/4 cups tequila, to taste (a good quality white tequila is best)
juice of 1 lime
juice of half an orange (about 2 tablespoons)
1 1/2 to 2 cups ice

Carefully peel and chop the mangos (see preparation tip below). Place in a blender with the tequila, lime juice, and orange juice. Blend on high for a few pulses to get things liquified, then add the ice. Blend for about a minute, pulsing every few seconds, until no lumps of ice remain.

Taste the mixture, and, if necessary, add a little more ice to chill and a tablespoon of honey or sugar to sweeten (... and another slosh of tequila if necessary). Blend on high for a few more seconds, and serve immediately.

* Serving Tip: We think mango margaritas taste better without salt. But, to be festive, you could run a lime slice around the rim of each glass and dip the glasses in sugar. Classic lime-- or watermelon-- margaritas, on the other hand, are delicious when served in a salt-rimmed glass.

* Preparation Tip: How to peel and chop a mango:

Place the mango on a cutting board so that the top is facing up (like sitting an egg on its bottom, with the smaller cone end facing up).

Using a sharp knife, carefully slice the mango from top to bottom, all the way through, avoiding the slender seed in the middle-- so that you cut off a large mango 'cheek'.  Using the same technique, cut all the way through the other side to slice off the other mango 'cheek' (avoiding the slender seed in the middle).  

Hold a mango cheek in the palm of your hand, and very carefully cut a criss-cross pattern into the mango flesh, cutting all the way to (but not through) the fruit skin.  Flip the mango skin out so that the cubes of mango stick out (like a porcupine). Using the knife, carefully cut the cubes off of the skin.  Repeat with the other mango cheek.

There will be a rim of fruit left around the seed, which you may be able to carefully slice off and salvage if the fruit is big enough. If not, remove the peel and eat the remaining mango fruit stuck to the seed, preparing to wash your entire face and arms before dinner to remove all traces of mango-nibbling.

Simple Salads: a Mango-Lime Slaw, and a Salmon, Feta, Chickpea, and Caper salad

Last Saturday night we had our first dinner-on-the-balcony of the season! The high was 80F at noon, and though it's still pretty cool overnight, it was just pleasant enough to dine outside.  I've had a few salad ideas pinned for the past few weeks and finally got around to gathering the (simple) ingredients to make a couple last weekend.

Our grill is out of gas at the moment, but I knew we'd want shrimp/prawns for our first dinner al fresco.  I got the last 1/2 kilo of big, fresh whole prawns from the fishmonger and stopped by the fruit/veg shop nextdoor to grab cabbage, mango, and limes to make a spicy-sweet, tropical slaw from Sprouted Kitchen.  This stuff was delicious!

mango and lime cabbage slaw, topped with sesame seeds

I decided to add some shredded carrot for color, halved the amount of honey (thought it might be a little sweet for our taste with a whole tablespoon), used a combo of Cholula and cayenne pepper in place of the ancho chile powder (hard to come by in Australia, thank goodness the stores here stock Cholula), and topped it with a sprinkle of sesame seeds rather than macadamia nuts.  It tasted great with our garlic-lime pan-fried prawns and a few cornbread muffins.

Sunday dinner I threw together this salmon salad with crumbled feta, chickpeas, and crispy capers that I've been eyeing from Sydney foodie-photography blogger What Katie Ate.  Her cookbook just hit the shelves here, and I've been inspired by her low-fuss, good-time-entertainment food focus. This salad was the easiest thing in the world, and so delicious.  Rather than poach salmon fillets, I just used a small package of smoked salmon, tearing it into strips.  I added a big handful of lightly steamed broccoli that I needed to use up.  I didn't bother pan frying the capers to crisp them up, just threw the capers directly onto the salad after rinsing them.  Forgot to get horseradish, so I improvised and made a dressing out of mustard, apple cider vinegar, and a little natural yogurt, thinning it out with some water.  The hubs absolutely loved this salad (direct quote: 'It's really filling and tasty, not just leaves and sh**. We should make this again').  Definitely going in our rotation for easy meals this summer.

salmon salad with feta, chickpeas, and capers and a tangy mustard dressing

Thai Shrimp Soup with Ginger and Coconut

Before I moved to England my exposure to good southeast Asian food had been woefully inadequate.  The Japanese and Thai restaurants that I visited around the UK made up for lost time, and here in Australia this type of cuisine is even more abundant.  The balance of flavors achieved by combining salty, spicy, sweet, and vinegary components is now something I really enjoy.  Our access to fresh seafood is also a catalyst for making southeast Asian-inspired meals on a weekly basis.

spicy red thai curry shrimp soup with ginger and coconut milk

This soup combines the strong flavors of fresh ginger and spicy red thai curry paste with a mild coconut milk.  Lime juice adds that perfect vinegary touch, and the noodles make it a filling dinner option.  You could easily substitute broken up fillets of fresh fish or even cooked rotisserie chicken for the shrimp, and also cooked white or brown rice for the noodles.  If you don't have fish sauce, substitute a tablespoon of soy sauce instead.

Requiring only one pot (and therefore minimal clean-up), this soup is perfect for a quick weeknight meal.  I made some when we had a friend from out of town dine with us a couple of weeks ago, serving it family style from a large soup tureen (heated in the oven before serving to keep the soup warm).  Everyone helped themselves to seconds, and it matched beautifully with a light pinot noir.  Enjoy!

Thai Shrimp Soup with Ginger and Coconut
Serves 4

4 cups reduced-sodium chicken or vegetable broth
12 oz flat rice noodles
1 cup sliced mushrooms
1 red bell pepper, very finely diced
1 cup fresh green beans, washed and chopped into 2 inch pieces

1/2 cup thinly sliced green onions (white and green parts)

1 inch piece of fresh ginger, peeled and finely diced

1 teaspoon brown sugar
2 teaspoons fish sauce
1/2 to 1 teaspoon Thai red curry paste (to taste)

1 cup light coconut milk

1 cup fresh baby spinach, washed

2 cups (1 lb) large, peeled shrimp (fresh, or thawed if frozen)
2-4 tablespoons thinly sliced fresh basil (to taste)
juice from half a lime (about 2 tablespoons)
Green onion strips and additional lime wedges to garnish (optional)

In a large pot on medium-high heat, bring the chicken (or vegetable) broth, noodles, mushrooms, bell pepper, green beans, green onions, ginger, brown sugar, fish sauce, and red curry paste to a low boil.  Reduce heat to low-medium, cover, and simmer for 10 minutes.

Carefully pour in the coconut milk and add the spinach and peeled shrimp.  Cook uncovered, stirring occasionally, for 4 to 5 minutes, until shrimp are pink.  Remove from heat and stir in the fresh basil and lime juice.

Ladle into bowls and garnish with long, thin curls of green onion and a lime wedge.  Serve hot.

Ceviche-Style Tacos

Ceviche!  Fun to say, and even more fun to eat.  Ceviche is a wonderful Peruvian dish of raw fish 'cooked' with citrus juice and mixed with peppers and vegetables.  The fish is not actually cooked, but it does turn firm and opaque when it marinates in the citrus juices.  I had frozen fish on hand, so I poached the fish for 5 minutes first, but if you have ready access to very fresh fish, do use that instead.

Colorful ceviche ready to serve with mini homemade tortillas

Ceviche is often served with tortilla chips, but I've recommended serving this recipe with small homemade tortillas so that guests can make mini tacos.  To complete the meal, peel a sweet potato and slice it into 1/2-inch thick slices, boiling the slices for about 10 minutes until tender.  Arrange the warm sweet potato slices on each plate, and add a salad of chopped mango and kiwi fruit.  The flavors go beautifully with the ceviche, and make for a filling dinner.  


This is perfect for a summer meal, and especially fun for a dinner party.  Serve the ceviche in individual wine or martini glasses garnished with a lime.  Set a glass on each plate alongside a short stack of mini tortillas, boiled sweet potato slices, and mango and kiwi fruit salad.  Enjoy!

Ceviche-Style Tacos

4-5 generous servings

4 white fish fillets (such as tilapia, haddock, or halibut), frozen, or very fresh

1 lemon

1 lime

1 small red onion, thinly sliced

2 pickled onions, finely diced

2 carrots, peeled and very finely chopped

2 bell peppers, any color

2 hot peppers (such as jalepenos or serrano peppers)

1-2 teaspoons hot sauce (Tabasco or Cholula)

2 teaspoons extra virgin olive oil

pinch of salt

1/4 teaspoon pepper

2 avocados

To serve:
4-inch tortillas (make sure they're gluten-free if cooking g-f) 
additional lime slices

If you're using frozen fish, bring a large pot of water to a boil, and poach the fish for 5-6 minutes, until opaque.  Remove fish and coursley chop into 1/2 inch pieces.  Arrange pieces in a shallow glass or ceramic dish with a cover.  Grate the lemon rind and squeeze the juice from half of the lemon over the fish.  Grate the lime rind and squeeze the juice from half of the lime over the fish.  Sprinkle with pepper. Cover the fish and refrigerate for 2-3 hours, or overnight.  

Wash and cut the bell peppers in half.  Broil the pepper halves, skin side up, under a hot oven broiler for about 5 minutes, until beginning to blacken on top.  Turn the halves over and broil, insides up, for about 5 more minutes.  Remove from oven and place in a plastic back so that they steam for a few minutes.  After they've steamed, peel off any blacked skin and discard skin.  Shop coursely and place into a large bowl.  

Add the purple onion, pickled onion, carrots, and peppers to the bell peppers.  Add 2 teaspoons olive oil, 1-2 teaspoons hot sauce, the remaining juice from the lemon and lime, and pinch of salt, tossing to coat.  Refrigerate for 2-3 hours, or overnight.

After the fish and vegetables have chilled, dice the avocado.  Add the avocado and fish to the vegetable mixture, stirring gently to incorporate.  Serve immediately.

Serve with mini tortillas and lime slices so that guests can fill their tortillas with ceviche to construct mini-tacos.  If serving gluten-free guests, make sure the tortillas are gluten-free corn tortillas.

Herbed Tart with Eggplant, Marinated Sardines, and Mozzarella

In trying to incorporate more Mediterranean food into my cooking, I've enjoyed experimenting with sardines.  They're less salty than anchovies, full of protein and healthy omega 3s, and they are less 'fishy'-tasting than you'd imagine.  


For this savory tart, I marinate the sardines in herbs and olive oil, creating a filling and delicious addition to the eggplant, bell peppers, mushrooms, and creamy mozzarella.  Fresh and dried herbs are used in the crust and the tart filling to intensify the flavour.  It's a beautiful dish to serve to company, and even less-adventurous eaters will be asking for seconds.


Make one large tart or divide the mixture into small tart dishes for individual servings.  Serve with crusty french bread and a side of steamed asparagus tossed in a spoonful of melted butter and squeeze of lemon.

Snapped a picture just before the tart went into the oven 

Herbed Tart with Eggplant, Marinated Sardines, and Mozzarella
Serves 4


Marinated sardines:
3 tablespoons extra virgin olive oil
pinch of crushed sea salt (omit if sardines are canned in brine)
1/4 teaspoon fresh ground black pepper
1 teaspoon fresh thyme leaves 
1 teaspoon dried oregano
1/2 teaspoon coriander (cilantro) seeds, slightly crushed
1 clove garlic, thinly sliced

2 cans sardines, in olive oil or brine, preferably boned and skinned

Tart Crust:
1 cup all-purpose flour
1/2 cup wheat flour
1 1/2 teaspoons baking powder
pinch of salt
1/4 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/2 teaspoon fresh thyme leaves
1 1/2 tablespoons olive oil
1/4 cup plus 2 tablespoons cold water


Tart filling:
2 eggplants, thinly sliced
1/4 teaspoon salt
2 teaspoons dried oregano, divided
2 green onions, washed with both ends trimmed
1 red bell pepper, sliced
3/4 cup sliced mushrooms
2 cloves garlic, thinly sliced
2 balls reduced-fat mozzarella
8-10 fresh thyme sprigs
1/4 teaspoon fresh ground pepper
2-3 tablespoons freshly grated parmesan cheese


Mix all of the marinade ingredients (except for the sardines) in a small bowl.  Rinse the sardines and then place them in the bowl of marinade.  Cover and refrigerate at least 20 minutes, or overnight.


In a large bowl, mix the dry ingredients for the crust. Cut in the olive oil using a pastry cutter, then add the water, cutting with the pastry cutter until it is just all sticking together.  Turn the dough onto a sheet of plastic wrap or a plastic bag, wrap the plastic around it tightly to form a ball, and place in the fridge for at least 20 minutes, or overnight.


Spray a baking pan lightly with oil, and arrange the eggplant slices on top in a single layer (you might have to do two trays).  Sprinkle eggplant lightly with salt and 1 teaspoon dried oregano.  Place the two green onions on the baking sheet, as well.  Bake at 390F/ 200C for 10-15 minutes, until beginning to brown.  


Remove the tray from the oven, setting aside the green onion.  Stack the eggplant slices together, and place them in a plastic bag so that they can soften in the steam for about 10 minutes.  


Lightly spray a 10-inch tart pan (or 5 4-inch tart pans) with oil.  Remove the dough from the fridge, and place it between two sheets of plastic wrap, or in the middle of a large plastic bag.  Roll out as thinly as you can with a rolling pin (into one large disk, or 5 small discs, depending on the size of your tart pan).  Lay the dough in the tart pan, and press the dough out and up the edges of the pan with your fingers if you need to.


Bake crust for 10 minutes at 390F/ 200C.  Remove from oven.  


Arrange thin, halved slices of the mozzarella on top of the crust, placing the pieces of cheese about 1 inch apart.  Arrange one layer of eggplant slices on top of the mozzarella, then top with another layer of mozzarella.  Add another layer of eggplant, then arrange mushroom slices on top of the second eggplant layer.  


Using kitchen shears, cut the roasted green onions into thin slices over the mushrooms, then sprinkle evenly with garlic slices.  Arrange marinated sardines and bell pepper slices around the tart.  Sprinkle with the fresh thyme sprigs, fresh ground pepper, and remaining 1 teaspoon of oregano.  Top evenly with freshly grated parmesan.


Bake at 390F/ 200C for about 15-20 minutes, until the edges of the crust just begin to turn golden and the cheese is melted.  


Serve immediately or at room temperature.

Shrimp and Grits

I make this classic Southern dish from the Carolinas once every couple of weeks for dinner.  It's delicious, and it comes together pretty quickly.  Bell peppers ('capsicum' as my husband's homeland refers to them) are full of vitamin C and B6, beta carotene, and antioxidants, and the red ones have lots of heart-healthy lycopene.  Mushrooms also contain plenty of nutrients, and give the dish a wonderful flavor.  Seed and chop a small hot pepper for added heat and vitamins.  If you're cooking for someone who is gluten-free, replace the flour with one tablespoon of cornflour.


This dish always impresses company for brunch or dinner.  If you're worried about your guests' heat sensitivity, decrease the hot sauce a bit and just put the bottle on the table.  I usually serve shrimp and grits with cornbread muffins (with a chopped hot pepper added to the batter before baking).



Shrimp and Grits
serves 4 generously
1 lb. peeled shrimp
pinch of salt and pepper
2 tblsp flour (replace with 1 tblsp cornflour if cooking gluten-free)
2 tsp vegetable oil
2 bell peppers, diced
1 cup sliced mushrooms
1/2 cup chopped green onions
3 cloves of garlic, minced
1 cup chicken broth
1/4 tsp hot sauce (Tobasco)
1 lemon
* Cheese grits (recipe below)


Mix the pinch of salt and pepper into the flour, and dredge the shrimp in this mixture, set aside.  


Saute the bell peppers in the oil for about 5-6 minutes.  Add the mushrooms, saute for about 2-3 minutes, until tender.  Add the green onions, garlic, and shrimp, saute for about 2-3 minutes, until shrimp turn pink.  


Add the chicken broth and hot sauce, simmer on high heat for about 3 minutes (reducing the broth a bit so it thickens to a thin gravy-like consistency).  


Cut the lemon in half, and squeeze one half of the lemon over the shrimp mixture.  Slice up the other half of the lemon into wedges to serve.


Place a scoop of cheese grits in the center of each plate, and top with a scoop of the shrimp mixture.  Serve with lemon wedges and extra hot sauce.


Cheese Grits
1 (14 oz) can chicken broth
1 cup skim milk
1/2 tsp salt
1 cup  uncooked, quick-cooking grits
1/2 cup cheddar cheese, shredded
1/4 cup parmesan cheese, freshly grated
1/2 tsp hot sauce (Tobasco)
1/4 tsp ground pepper


Bring the broth, milk, and salt to a boil over medium heat.  Gradually whisk in the grits, and reduce the heat to very low.  Simmer, stirring occasionally, for about 8-10 minutes, until the grits thicken.  You may need to add a few tablespoons of water if it gets too thick too quickly.  


Remove from heat and stir in the cheeses, hot sauce, and pepper.