Friday, April 13, 2012

Feasting






We have arrived back safe from two amazing weeks in Florida.I have taken far too many photos but my priority has been to cook some healthy tasty food. Two weeks away from my cooker and I'm desperate to cook .
Two ways with mackerel.
picture 1.
Terrayaki mackerel with wilted garlic greens served on a bed of jasmine rice
This to me is pure comfort in a bowl, it always make me feel at home.
Fillet the 4 mackerel and marinate with 6 tbsp terrakayi sauce for two hrs.In a frying pan add sunflower oil and fry the fillets until cooked, turn over and add the marninade and cook until it has reduced and becomes syrupy.
The spinach is simply wilted with a crushed clove of garlic and a big knob of butter. Serve on the rice.
Dish two.
Fillet of grilled mackerel with a herb and olive dressing.
1 red onion diced, 2 sprigs thyme chopped, 2tbsp olive oil, 1 crushed garlic, add 4 fillets and marinate set aside for at least an hour.
In another bowl add 3tbsp chopped parsley, 2tbsp chopped chives, 15 kalamata black olives chopped ,50ml red wine vinegar, 1tsp sugar, 4tbsp olive oil, 2chopped green chillies. 1 punnet of cbaby plum toms, salt and pepper, for more sauce add a little more oil.
Add fillets to a pan and grill the fillets skin side up until charred and browned.
To serve take some salad leaves and spoon some dressing in a bowl add a fillet and spoon over more dressing serve with plain rice or with crusty bread and a large glass of wine.
For pudding I made some chocolate brownies with a great big handful of brazil, macadamia and almonds. Totally Lush.I am restored and happy to be back home .I will be sharing my pictures shortly have a lovely weekend.

4 comments:

  1. Welcome back. The food looks delicious. Thanks for the recipes, just what I have been looking for recently as I am trying to introduce my partner to mackerel.

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  2. I love mackerel too, the recipes sound and look delicious!

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  3. The choc brownies look scrumptious - craving chocolate now!

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  4. This comment has been removed by the author.

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