- A piece, or pieces of saltwater barramundi, or your favourite flaky fish
- a tortilla for each piece
- mashed potato made with a knob of butter, a few drops of lemon juice, and some sour cream
- lemon myrtle
- salt and pepper
- olive oil for frying.
- Make the mash and keep warm
- coat the fish with lemon myrtle
- salt and pepper
- Pan-fry in oil and put aside for a few moments
- Sprinkle the tortilla with a little water then heat on a hot skillet or frypan. This one was cooked in the same pan after the fish.
- place fillet and some mash on the Tortilla, sprinkle on a little more lemon myrtle
- Wrap and serve.
This could have other ingredients, such as salad, added as you may desire. I kept it very simple because I did not want to overpower the delicious fish and native herb combination, but it occurs to me that with or without the lemon myrtle, there are a few additions that could be included if available. Salad, tartare, mayo, pickle…
Now that I have discovered black rice, with its delicious flavour and nutty texture, I am working out new ways to enjoy it. Especially ways that use ingredients easily obtained and stored here in the back of beyond. That basically means dried foods, canned foods and frozen.
Here is a simple yet really delicious rice salad.
- 3 cups cooked black rice*
- 1 red onion, chopped
- 1 can salmon, drained and bones removed (unless you like the bones)
- 2 – 3 Tbsp of your favourite mayonnaise
- A squeeze of lemon juice
- 1/2 cup frozen baby peas
- 1 stick chopped celery, (if available)
- 1 tsp mustard or peri-peri sauce
- 1 tsp paprika
- A few grinds of pepper
Mix ingredients, chill in the refrigerator for an hour or so, until the flavours blend and the peas thaw.
I am thinking that black beans, or chickpeas would go with this too. Also shrimps, or prawns.
* I cook rice in a rice cooker. It is reliable and simple. For black rice I put two cups of rice, four cups of water, a knob of butter and a teaspoon of salt in the cooker and turn it on. Black rice takes a little longer to cook and should be left on warm for five to ten minutes after the cooker clicks over.
Posted in fish, fusion, Leftovers, Portuguese, Rice, sauce, Vegetarian
Tagged accompaniment, barbecue, Black rice, food, pepper, seafood
On Friday I made a big pot of my internationally famous chilli, and invited my friends and colleagues around for dinner.
One by one they didn’t show up.
I was left with a pot of chilli. So I mixed in some frozen vegetables (carrots, peas and corn) and made pies, using frozen pastry sheets.
My basic minced beef chilli recipe for nachos, tacos, whatever. The slow cooker is a perfect way to let the flavour develop unattended.
- 300g Minced beef
- 1 large onion, chopped finely
- Minced or chopped garlic.
- 3 or 4 or more chillies, chopped
- 1 tsp ground cumin
- 1 tsp dried oreganum
- 1 tsp smoked paprika
- 1/2 tsp cocoa powder, or a piece of unsweetened dark chocolate
- 1/2 tsp ground black pepper
- 1 tsp ground coriander seed
- cayenne or chipotle to taste
- 1 tsp salt
- 1 Tbsp tomato paste
- oil for cooking
add the following for chilli con carne, or just if you want to:
- red kidney beans
- frozen corn kernels
- chopped capsicum
- canned chopped tomatoes
- chopped fresh coriander leaves.
- 1 Tbsp flour to thicken the mix if it is for filling tacos.
- Fry the onions, add the mince (flour) and spices
- Cook until browned and fragrant
- Transfer with the remaining ingredients to the slow cooker, and cook.
- 4 hrs on low
- Add the coriander leaves before serving
Corned beef again. I am very fond of corned beef. I don’t have all my usual ingredients on hand at present so I improvised with what I had available. This came out really well.
- A piece of corned beef
- 1 can of sparkling apple cider
- 250 ml apple, pear and raspberry juice.
- 250 ml black filter coffee
- 1Tbsp lemon juice
- water to top up
- 1 tsp mace
- 1 tsp ground star anise
- 1 Tbsp dried onion flakes
- 2 or 3 whole red chillies
Put it all in the slow cooker and cook it. Until it is cooked.
That’s it! Simple but very tasty.
I’m not sure if this is a pilaf or a paella. Whatever, it is quick, easy and very tasty. It also has a lot of potential for variation so I shall be experimenting further.
It came about as a result of having a good quantity of rice left over from a beef vindalo I prepared over the weekend. The rice had been cooked in the usual way but with the addition of a spoon of onion powder and some crushed garlic, a knob of butter and salt. The idea was to prepare something that might be satisfying and nutritious when out camping with the youngsters.
It was more than that. It was delicious.
- 3 cups cooked rice
- 1 small tin of sliced mushrooms in butter sauce
- 1 tin black beans
- 1 small tin chilli flavoured tuna
- 1 tin smoked oysters or mussels
- 1 onion sliced
- 1 tsp crushed garlic
- 1 chorizo sausage, sliced thinly
- salt and pepper
- 1 Tbsp oil or butter
- A dash of mushroom soy
- Fry the onion and chorizo
- Add the garlic then the rice, and the sauce
- Stir fry for a few minutes. Turn down the heat.
- Empty the contents of all the tins into the pan
- Heat it all through, stirring gently so it does not burn
- Taste and season as necessary.
Serve it with salad, or garnished with chopped spring onions and capsicum, or in a warm wrap.
It is plain to see that one could add anything to this, from chicken sausage to prawns as well as various vegetables.