Week 32 has come on quite quickly after a late-week session
of week 31. Tonight we had the pleasure of cooking and devouring Sea Bass & Crispy Pancetta, Sweet Potato
Mash, Asian Greens, 1-Minute Berry Ice Cream and Sparkling Lemon Ginger Drink. No complaints about this meal, in
fact I even managed to tolerate a small amount of coriander (cue the shock and
horror!!). Here’s how we did it…
The fish was interesting from the start. Sea Bass isn’t as
readily available here in the southern hemisphere as I assume it to be in the
north, so I substituted it with a bit of barramundi. I suggested to the fish
monger that this might be the best possible trade-off and after staring at me
blankly for a moment he shrugged and offered me a non-committal “um…yeah” and
went about picking out fillets for me. Naturally I was filled with confidence
at my selection. But as it turns out, I
was right and it tasted delicious. That’s one point to Head Chef!
After getting the fillets home we had a variety of
adventures in cooking them, including the skin crisping up so deliciously that
it decided to become a single entity with the pan. Not ideal, but a bit of
scraping with a spatula sorted that out. Then came the smoke, pouring out of
the fish which clearly objected to being gently separated from the pan. But
hey, by the end of it we had lovely fish, with fantastic flavour and some yummy
pancetta to go with it!
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The sweet potato mash was deliciously easy to make, as we
were once again amazed by Mr Oliver’s microwave tricks. Just throw sweet potato
into a dish with some lime, wrap it up tight in cling wrap and let the
microwave do its thing! Super simple, and when you mixed it on a board dressed
with coriander, mango chutney, chilli and a couple of other bits and pieces you
get a really fresh, zesty, yummy mash to compliment your fish. Delish!
It is no secret that I am a huge fan of greens, and in
particular dressed greens. So I think I’ll just scoot right over that dish this
week (it was yum, until you cook it yourself that is all you need to know!) and
settle right into dessert. When the book says it is 1 Minute ice cream, that is
not a joke. You throw all the ingredients into a food processer, whizz it, then
serve. Dead easy, super light and tasty, and to top it off it is pretty much
the best homemade ice cream I have ever had. So if that isn’t incentive enough to
give this recipe a go, I don’t know what will be!
Next week I’m going to have my mind blown (well, I hope I
will) by Asian-Style Salmon, Noodle
Broth, Beansprout Salad and Lychee
Dessert! And to make things extra special, the meal will be held in honour
of Dear Housemate’s birthday. So I think next week, the magical number 33, will
be one to look forward to!
Until then – Bon Appetit!
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