Thursday, 6 December 2007

Easy Fish

Not much to write about these two classics except that they're simple and pretty!

Wild Alaskan Salmon with Buttered Leeks and Watercress Sauce

Moules a la creme and homebaked bread


thepassionatecook said...

oh yes, moules any day! running out to the fishmongers instantly, was searching for dinner inspiration and now i've got it - thanks!

JP said...

Hey Pete

Been following your blog ever since the pear tart tasting, both of which are very moreish, thank you!

Lamb shanks is one of my favourite dishes and I want to have a go cooking it. I looked for a recipe online and they varied so much that I'm hoping you can help with a couple of qu's.

Do you have your own recipe I can try?
Do I need to go to a butchers or will a supermarket be fine?
And what's your advice on leaving it to cook unattended. Will I come back to a beautifully cooked meal but a charred home or is it quite safe?

Hope you can help, thanks heaps

Pete said...

Hi JP,

Thanks for following my blog. I promise I'll make another batch of cakes for you all soon.

My favourite way of cooking lamb shanks has a Morrocan flavour to it. You can buy the shanks from the supermarket but you will get bigger and better shanks from a butcher, and let's face it, the meatier the better. Here's a recipe for two shanks...

Chop an onion, 2 cloves of garlic, and cut an aubergine into cubes, fry together with 1tsp of cumin in a casserole over a fairly low heat for 5 mins. Remove and reserve. Season the shanks and brown them well in the casserole over a hob and remember that colour = flavour. When the shanks are well browned add the onions and aubergine back to the casserole with the lamb, add two tins of chopped tomatoes, 1 tsp of Harissa paste, 1 tsp of sugar and whack it in the oven for 2.5 hours or until the meat is falling off the bone. Taste the sauce and season with salt and pepper.

Serve with couscous.

The best thing about this dish is you will have enough aubergine and tomato sauce to use on pasta the following day. The juices from the lamb give it a really rich flavour.


Pete said...

Also, I don't really like to leave stuff in the oven when I go out, just in case...!

JP said...

Hey Pete

Thanks so much for that and the temp via Emilie - sounds delicious, just hope I manage not to cock it up.

I'll let you know how it goes down when I've tried it out this weekend on my tasting guinea pig!


Pete said...

make sure you regularly check it to make sure the liquid doesn't dry out, just add a little water if you need to. good luck

James said...

This year was the first time I tasted wild salmon. OMG, and I thought it was just hype. It makes normal farmed salmon seem oily & bland and just wrong.

Re: lamb shanks. There's always the slow cooker - the thing your mum & gran have tucked away in the back of their cupboard - put it on in the morning, go out, get home in the evening and it's cooked. Getting the lamb direct from the farm (also at farmers market) is the best source.