I do realise that rain is good for the garden but enough is enough! We just need a little sunshine to move along the new season crops, especially the asparagus! Anyway on with today despite the weather we do have fresh fish from Edmonds and i can't wait to roast, bake, fry and quiet frankly eat it. Coriander is in abundance and Zhoug is a fantastic aromatic sauce which derives from the Middle East. I will be folding and filling some of Mia Pasta pre-made pizza dough to create some tasty Calzones which is a great easy dinner! Bouche's lemon drizzle sauce will be a star player today as it partners perfectly with fish! Donald Butler (butlers berries) still has fantastic rhubarb and yes i will be making that fantastic buckle cake that so many people have commented on and cut from the ODT.
I am overwhelmed with all the fantastic, encouraging, and supporting comments that i get from you all whether i am shopping, working or sitting by my computer - thanks it means so much to know that i am helping you all to cook, get inspired and to once again enjoy food; it shouldn't be a chore to cook for you and your family (it should be fun!).
RHUBARB BUCKLE CAKE
Rhubarb and cake goes together so well which makes this cake the perfect example!
Butter or oil spray to grease cake tin
400g rhubarb, trimmed and cut ½ cm thick slices, cut on the angle
1 cup sugar, divided
1 cup white flour
1 tsp baking powder
75g butter, softened
1 tsp finely grated orange zest
2 large eggs
½ tsp vanilla extract
¼ cup sour cream
½ cup plain white flour
¼ cup soft brown sugar
1 tsp ground ginger
25 g butter, melted
Method
Preheat oven to 180C /160C fan assisted, with rack in one level lower than centre.
Lightly grease 18cm square cake tin with cooking spray or butter, and line with greaseproof paper, leaving an overhang on 2 sides (this acts as a handle).
Stir together rhubarb and half cup sugar; set aside to macerate.
Whisk together flour and baking powder. Beat together butter, remaining cup sugar, and the orange zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
Make the crumb topping: Stir together flour, ginger, brown sugar, add melted butter; stir to combine.
Pour mixture into prepared tin. Top with rhubarb mixture, and sprinkle with crumb topping.
Bake until golden on top and cooked through, about 45 minutes, check the cake however as it can take a little less time or sometimes a little more. Let cool completely in tin on wire rack, then lift cake from pan using greaseproof paper. Remove greaseproof paper before serving, cut buckle into 4cm squares.
BOUCHEE– today I am happily using their lemon drizzle dressing which will go perfectly tossed lightly through some rocket and perhaps a shaving or two of sharp cheese and served alongside fish, pork, lamb or asparagus. They also do a spicy version (chilli, lemon and garlic) which would go perfect drizzled over fish. The options are endless with their vast array of products and combinations and what I like all the hard work is done for you
ROASTING A WHOLE FISH
“I once read that a whole fish is the aquatic analogue to roast chicken”.
Tips on roasting a whole fish – firstly check that it is fresh – eyes bright and full, fresh sea smell, firm to hold (not floppy), bright red gills.
Preheat oven 210C
Allow about 350g per person
Slash fish lightly on angle across belly a few times this allows even cooking and also it’s a great way to impart flavour into the flesh.
Roughly chop herbs such as parsley, chervil, fennel, dill or thyme with a little lemon zest and fill the cavities where you have slashed, also rub inside the belly.
Drizzle either with oil or even better bouchee’s lemon drizzle; sprinkle the skin with sea salt flakes and a little cracked pepper.
Line a roasting tray with tin foil, rub over a little oil or butter and place whole fish side down. You can either encase the fish in a foil type bag so it roast-steams or leave it open so the fish gets a lovely crispy skin and golden colour (the choice is yours).
Allow about 15 minutes if fish is portion size of 350g or 20- 40 depending on size and thickness of fish. To check if done lightly press on flesh it will start to give a little or take a little peek where you have slashed it.
Serve with fennel and potatoes roasted together with a few fennel tips torn and sprinkled over, or chop some rocket through a little homemade mayonnaise, rocket pesto, salsa Verdi or simply with plenty of fresh lemon and a sprinkling of salt.
With thanks to Mia Pasta for making jobs like this so easy! Premade, gently proving dough which can be used not only for wicked flatbreads or pizzas but they can filled with whatever tickles your fancy, folded in half and baked!
Serve 2-4
1 recipe pizza bread (1 ball)
Flour for board
1 cup fresh ricotta cheese or try half curd and ricotta
1 cup thinly sliced ham, chorizo, salami (optional)
Options: steamed broccoli, caramelised onions or leeks, sundried tomatoes, prosciutto, olives, tomato sauce, wilted greens (kale, cavolo nero)
Method
Place clean pizza stone in oven to preheat. If you don’t have one heat a suitable oven tray so that it gets really, really hot.
Dust a clean work surface lightly with flour. Take first of 2 rounds of dough and flatten with fingers and palms until about 4mm thick and oval shaped. Place ¼ cup ricotta and handful of the dry sausage in upper part of centre of rolled dough. If you are using tomato sauce, melted onions etc just remember not to overload it as it will get soggy and could leak whilst cooking, it also makes it hard to cook and eat!
Fold dough to form a half moon and then seal the edges. Repeat with other piece of dough. Place on stone in oven and cook until dark golden brown, about 10 to 12 minutes. If you aren’t cooking on a stone it may take longer and just remember to check that it is cooked underneath. Remove from oven and serve immediately.
This is wonderfully hot aromatic Middle Eastern sauce. It goes with pretty much anything!
Makes ½ cup thick sauce
35g coriander
20g parsley
2 green chillies
½ tsp ground cumin
¼ tsp ground cardamom
⅛ tsp sugar
¼ tsp salt
2 garlic cloves, crushed
3 Tbsp olive oil
2 Tbsp water
Method
Put all the ingredients into either a food processor or mortar and pestle and blend until smoothish. Put into a small bowl and use in any which way you choose!
ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE
MIA PASTA – fresh pasta, dough and confectionery
WILLOWBROOK ORCHARDS – apples
TERRACOTTA PLANTS – fresh coriander
WAIRUNA ORGANICS – young leeks
BUTLERS BERRIES – rhubarb
BOUCHE – lemon drizzle sauce, plus they do an extensive range of preserves and sauces
EDMONDS FRESH FISH – local, fresh whole and filleted fish
ROSEDALE ORCHARDS – fresh fruit juice
