Great having Darren and Holly over for dinner last night. We had thai chicken kebabs for starters and then went Moroccan. I'm recording this so I remember what we did! No photos...
Grilled sliced zucchini with currants, goats chevre and a lemon dressing
Rocket lettuce, halved mini roma tomatoes, sliced red onion, pomegranate seeds, pomegranate syrup dressing and sumac
Sliced orange, sliced red onion, black olives, cumin seeds, dried thyme, sumac
Sliced fennel, watercress leaves, sliced radish, avocado, lime juice (or something like that)...
Now, the fish was fantastic, so here's the recipe from "Malouf" by Greg and Lucy Malouf
Garfish in Dukkah Crumbs
First, make some Dukkah...
Toast the following separately in a dry, heavy-based frypan
- 50g hazelnuts
- 8 tbsp sesame seeds
- 4 tbsp coriander seeds
- 3 tbsp cumin seeds
Rub hazelnuts in a tea towel to remove skins. Chop nuts and seeds in a food processor - hazelnuts and sesame seeds separately. Do not over-process - it needs coarse texture. Mix with 1 tsp sea salt anf 1/2 tsp ground black pepper.
Mix 2 heaped tbsp dukkah with 2 cups coarse breadcrumbs (we used panko crumbs).
Whisk 2 eggs with 250 ml milk.
Dip garfish in plain flour, then egg and milk mixture, then dukkah mixture. Fry in 100ml olive oil and 25g butter.