Tag: Parsley

HAPUKA(fish)WITH SICILIAN FLAVOURS

I used Hapuka cutlets to cook with Sicilian Flavours, but any fish can be cooked in the same way.

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Hapuka fish cutlets.

The Sicilian flavours are simple – grated lemon peel, lemon juice, anchovies, fresh mint and parsley.

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Flavours – Anchovies, parsley and lemon.Roasted peppers as a side plate.

Procedure

Cut anchovies into small pieces.

Grate some lemon peel and squeeze some lemon juice.

Chop parsley and mint. Use greater amount of parsley. You will need a double small pile of the herbs: one for pan-frying and the other mixed with the lemon peel for decoration and flavour.

Fry one side of the fish, then flip it and top with chopped parsley and mint and anchovies. Cook the other side until desired, as it’ll be flipped again briefly.

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Slices of pan fried fish with Sicilian flavours. Notice the vibrant fresh colour of the herbs.

The anchovies should have softened. Turn the fish over and season the other side with salt and lemon juice. Evaporate the lemon juice and the fish is ready.

Scatter with more chopped parsley and mint mixed with the grated lemon peel for colour and flavour.

So Simple and so Tasty!

FISH STUDDED WITH FLAVOURS

COOKING CLASS, SMALL FISHY BITES, MERCATO

SALSA VERDE ( Green Sauce – serve with boiled meats and corned beef)

My take on corned beef

I have a Brazilian friend who is still discovering the delights of Anglo–Saxon food in our Australian food culture and a true blue, born and bred, Australian friend who misses his mother’s cooking. They are coming to dinner tonight, so as a surprise I am cooking them corned beef (I managed to buy low salt, low saltpetre). Probably I have not eaten this since my English Mother in law last cooked it for me, and she died a long time ago.

Of course there will be the boiled vegetables and mustard. And I will present it with some of the homemade chutney that another friend has given me. But it is so very much like bollito (boiled meat) that it could be accompanied with a little salsa verde on the side – chopped parsley, capers, green olives, boiled eggs, extra virgin olive oil, anchovy and a little white bread with vinegar to thicken it as much as I like and on this occasion I want it thin.

Part of me remains Italian to the core. Will I sauté the carrots in a little onion with dry marsala and raisins?  Or will I present it with sweet and sour pumpkin? ( Sicilian and called FEGATO DI SETTE CANNOLI).

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Of course I will add peppercorns, a carrot, onion and some celery to the beef whilst it cooks, after all this is what I add when I make carne in brodo (meat cooked in broth). I will add the cloves to the broth (Sicilians use cloves in their savoury cooking) but I will not add the malt vinegar or the sugar.

Is it still corned beef?

 

See:  SALSA VERDE (2015)