Sunday, May 3, 2015

Black Velvet Sydney & my Birthday Reflections …

Today, on 3 May, I celebrate my birthday in style with this beautiful Dior inspired cake. I wont tell you how old I’ve turned but let’s just say I’m still in my 30s (just!). I always try and reflect what I’ve achieved as I turn another year older. Well this time last year, my blog was at its embryonic stage with only an inspiration and a passion. Today, my blog has a clear pulse and has come to life. I reflect on the amount of people my Blog has lead me to meet and connected with some of whom I am lucky enough to call as friends.

Saturday, May 2, 2015

Baked Fish with Garlic and Coriander | Stephanie Alexander recipe

I’ve tried another one of the simple recipes from Stephanie Alexander’s The Cook’s Companion. Tonight I cooked one of her baked fish dishes for dinner. Stephanie is right: with a piece of fresh fish, a lemon in one hand and bottle of olive oil dinner is only a few minutes away. Living on the east coast of Australia, we are lucky to have a choice, abundance and ready access to fresh fish. We all should take advantage of this. You don’t need me to tell you that eating fish is healthy for you and so easy to prepare. It’s lower in fat and calories than meat or poultry and can be a great source of omega-3s.

This is a recipe I used from Stephanie Alexander’s cookbook. I baked a fresh barramundi but you can use snapper, a popular Australian fish. I’ve done this recipe a few times now and a key tip is to make sure you use a baking dish that’s oven friendly and large enough to hold the fish because as Stephanie says lifting a whole baked fish neatly on a plate is a perilous procedure (I’ve lost the tail a few times which meant the fish was definitely not photogenic).

Fresh fish is sensational so buy it on the day you eat it. Stephanie's cookbook says you can tell fish is fresh as it should not smell, the eyes should be clear and protruding and the gills should be bright pink-red, never brown. The body should look shiny and be firm and springy when prodded.