first off, we have a guest chef here with us today, none other than my sister, mim. as my dad has gone proper gluten-free on us (as of yesterday) he requested a bread-free lunch. i made mim make it because i … Continue reading
so last night, was new year’s eve yes? well, although we’ve moved on from last year, i thought i might tell you what i cooked.
we had 7 people come over to see the fireworks and spend the last of 2013 with our family of five. i went with a pretty light, healthy meal because i like healthy food. so do most people in my family. we had lemon and parsley crusted snapper, ginger brown rice and a pecan, rocket, apple and gorgonzola salad brought by my auntie josie. yes, my auntie is also called josie. we’re never quite sure who to call big josie and little josie because well, she’s older than me (obviously) but also shorter (which is quite an impressive feet because i am quite short). for dessert we had a rhubarb tart (made with no refined sugar might i add). i apologise for not having pictures but you’ll just have to image what it looks like. so, onto the recipes
lemon and parsley crusted snapper (for 4). multiply recipe if you want it for more people.
- 4 snapper (or other white fish) fillets
- about 2/3 of a cup of rice crumbs (or anything else you might use for a crust)
- a handful of parsley
- a few oregano leaves
- zest of 2 lemons
- juice of 1 lemon
- preheat oven to 200 degrees C. grease an oven tray.
- chop parsley and oregano finely. put rice crumbs, herbs and lemon zest in a bowl and stir to combine.
- brush fish with lemon juice using a pastry brush. spoon crumb mixture over fish. sprinkle remaining juice over fish. spray with olive oil spray.
- bake in the oven for 20-30 mins, or until the fish flakes away from itself and flesh is opaque.
- 1/3 C of brown rice per person
- knob of fresh ginger
- large handful of green beans
- put rice in larg-ish saucepan and add about 2-3 inches of water above the level of the rice. rinse if needed.
- bring the rice to the boil and then reduce to a low temperature until simmering slightly.
- while rice is cooking, rinse beans, top and tail them and cut into small (1-2 cm) pieces.
- when the rice is cooked, grate enough ginger into it so that it can be tasted. add or reduce amount according to preference.
- add beans and stir to combine.
- about 1 1/2 cups of nuts (i used mostly walnuts and a few almonds)
- 1/2 a cup sultanas
- 3 dried figs
- approx 10 stalks of rhubarb
- 2 apples
- 1 tsp vanilla essence
- preheat oven to 180 degrees C.
- wash, and cut rhubarb into 5 cm pieces. place in a medium saucepan and add about 1-2 cup water. heat on low-medium for about an hour, or until very soft and stewed.
- peel and chop apples into small-ish pieces. add to rhubarb mixture and cooking cooking. add vanilla essence.
- place sultanas and figs in a small bowl and more than cover with boiling water. let sit for 20-30 mins or until expanded and tender.
- when the sultanas and figs are ready, use hands to squeeze out the water from the fruit. transfer to a chopping board and discard water.
- finely chop the previously dried fruit.
- put nuts and chopped fruit into a blender and blend until nuts are quite fine and a thick paste has formed. as this will form the crust of your tart, stop blending when the paste has reached its desired chunkiness.
- spray flan tin with oil and transfer crust mixture into it. press the mixture down, right to the edges of the tin. transfer to fridge until the rhubarb mixture is ready.
- taste the rhubarb mixture to see if it has reached your desired sweetness. make sure you stir the apple around as this is the only sweetener.
- if rhubarb is ready, spoon into crust. smooth surface.
- cook in the oven for about 10 minutes. cool, and serve with ice cream if desired.