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

Trevally:
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.

Beetroot:
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.

Rice:
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


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

Method:
- 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.