Good things to do with leftover bread. Our favourite meal of the moment is Fish with Sicilian Flavours from Diana Henrys book Food from Plenty (thanks Jan for introducing me to her books). It combines beautiful fennel, pine nuts, chilli, currants, herbs and breadcrumbs! It is quick and easy to make. Here is the recipe: Ingredients 1 Large Fennel Bulb Olive Oil 3 Garlic Cloves 85g Breadcrumbs 75g Currants 55g Pine Nuts 1 tsp Chilli Flakes Flat leaf Parsley Mint leaves 800g Fish Fillets (we have used Ling and Flathead) Juice of ½ Lemon Preheat oven to 200°C. Remove any tough or discoloured outer layers from the fennel. Quarter and remove the hard core. Finely chop the rest. Heat oil and gently saute the fennel until soft. Add the garlic and cook for another minute, remove from the heat and add the breadcrumbs, currants, pine nuts, chilli, herbs and salt and pepper. Layer the fish and breadcrumb mixture in and ovenproof dish, seasoning and drizzling on lemon juice and oil. Finish with a layer of breadcrumbs. Bake in the oven for 10 minutes. See you at Pambula Markets tomorrow. With the last of our Pecans we are making Pecan Chocolate Scrolls.
Posted on: Sat, 09 Aug 2014 01:22:21 +0000
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