Sunday, March 23, 2014

Trevally with chilled baked beetroot Jenga and basmati rice salad with dill, mint and lemon.

1 X fillet of trevally
1 X large beetroot
1 X cup of basmati rice
1 X lemon
1 X sprig of fresh dill
1 X teaspoon of dried mint
Juice of half a lemon
Pine nuts (optional)
Normal flour
Salt, pepper

Lightly dust trevally with flour.
Heat olive oil in pan on medium-high flame. Add trevally and cook for 3-4 minutes on one side and 2-3 minutes on the other.

Peel and cut fresh beetroot into wedges 2cm x 2cm x 8cm. Boil in chicken stock for 10-15 minutes until cooked. Remove from water and chill in fridge. Season with salt and pepper to taste.

Cook Basmati rice in rice cooker. Remove into bowl. Add dill, mint and lemon. Place in fridge to chill.

Saturday, March 22, 2014

New York Pastrami on Rye

Helga's unsliced Sweet & Sour Rye bread with Caraway (KA NSW)
Eden sauerkraut
American mustard
Whole egg mayonnaise
Solomon butcher New York Pastrami

- Mix one cup of sauerkraut with 1 heaped tablespoon of mayonnaise
- Slice bread into 2cm thick slices
- Place 4 slices of the pastrami on once slice of bread. Add pastrami, sauerkraut and mustard.

Serve with side of pickles and coleslaw.