Friday, November 16, 2012


A year ago we went on a road trip to Griffith, NSW, to pick up our precious little Ruby and had an awesome weekend with Baz checking out some great foodie locations.

One of these places was the De Bortoli winery where we did some tasting and bought a range of loverly wines (of course). A long with the wine purchase, we were gifted with a copy of the 2012 De Bortoli Wines calendar.

Each month provides a stunning photograph, recipe and matching wine along with the cooks notes and some gardening or produce information. An ideal collection for me.

This month we are looking at Kedgeree with the Yarra Valley Pinot Noir Rose.

Having seen Kedgeree on a few restaurant menus around Canberra I have been meaning to try this dish and after looking at the photo and recipe for last week or so, I finally decided to give it a go.

As usual I wasn't great at following the recipe but this is what it said.

4 large eggs
600g smoked haddok or cod (I left this out)
2 bay leaves
2 Tbsp butter
1 Tbsp oil
1 Tbsp finely chopped or grated ginger
1 onion
3 cloves garlic
1 heaped Tbsp curry powder
1 tsp turmeric
3 tsp cumin seeds
2 handfuls of fresh coriander leaves
1 red chilli
3/4 cup peas (fresh or frozen)
1 spring onion
4 or so cups of cooked long grain/basmati rice
2 tsp chicken stock powder

Boil the eggs for 10 minutes, then run under told water, peal, quarter and set aside.
Melt the butter and oil in a pan over a low heat. Add the onion, garlic and ginger. Soften for about 5 or 10 minutes then add the curry powder, turmeric, cumin, chilli and stock powder.
If you are using frozen peas, add these in too and cook with the spices for a few minutes.
Add the cooked rice, eggs and coriander (as well as the meat if you are using it). Combine well and fry until the rice is hot.

I was almost surprised at how delicious this was, although the list of ingredients did give it away a little.

This is a great dish for either breakfast, lunch or dinner and one I will meet again soon.

Monday, November 12, 2012

Pan-fried Trout with Sage, Chilli and Olives

After spending the day fishing at Lake Eucumbene I was faced with the new challenge of cooking some fresh Rainbow Trout.

Having never cooked or eaten Trout, I wasn't sure what flavour it would have, or what flavours would suit such a fish.

Following a quick search on Google, I found a recipe that piqued my interest due to my love of the listed ingredients, and the fact nearly everything I needed was growing in my garden.

Using my new found recipe as I guide, I went about preparing the trout and gathering the ingredients from the garden.

What I used:
2 small-med Rainbow Trout
Flour for dusting fish
1 Tbsp olive oil
2 Tbsp butter
2 cloves garlic
2 small chillies
2 sprigs fresh sage (about 10 leaves or so)
1 Tbsp baby capers
1/3 cup kalamata olives
1 lemon
Salt and pepper

Using a large frying pan, heat the olive oil.
Dry the fish with some paper towel, then dust with the flour.
When the oil is hot, add the dusted fish and cook until the skin is golden and crisp.
Turn the fish over, add the butter and leave to brown slightly.
Thinly slice the garlic, chilli and half the lemon (keep the other half for juice), then add them to the pan along with the sage, capers and olives.
Season with salt and pepper and add the juice of the remaining half lemon.
Leave on medium heat until the fish is cooked.

I served the trout with cous cous, potato wedges and english spinach.
Make sure you drizzle the delicious flavour-full butter from the pan, over the trout and cous cous.

Mm Mmm... totally delicious!
We may just have to go fishing again.