Thank you for fish tacos and boys

I like boys. And you know I like food. But even better than boys and food separately, are boys that make you delicious food. I’m lucky because I happened to live with 3 of them (one has now sadly left for the frozen and distant waves of Canada).

I have two stories to tell today – and they both involve some of my favourite boys and their culinary creations…

#1: las fish tacos

In true hunter-collector style, and to make the most of all that we have on our doorstep in Owhiro Bay, the boys took the dinghy out a few times over summer. Each time they came back with a stinky but delicious bounty of blue cod and other fish I cannot name. Although, I have to admit that part of me is slightly skeptical – I mean, the one time I went out with them noone got so much as a bite. They claimed that having a girl on board was bad luck, but I dunno – there are definitely a few fresh fish shops within the vicinity…but I suppose I will give them the benefit of the doubt!

Anyway, following one of these successful fishing/fish market trips, the boys decided to make delicious, fresh tacos.

They baked the fish whole in tinfoil with lemons and a few herbs and spices. I haven’t really cooked many things that way, and I always think its a bit hit and miss with cooking times (especially with our dodgy oven), but the boys got it perfect! The flesh fell away from the bone so easily and it was steaming hot and moist with flavour.

      

To accompany the fish we had lots of fresh veg. and mango salsa, tomato salsa and refried beans. My advice for good taco condiments is that you can’t go wrong with adding an extra couple of handfuls of fresh coriander and squeezes of lime juice. Also – you’d be surprised at how much better red kidney beans taste when they are mushed and fried.

All in all: delightful.

Story number 2 will have to wait for another blog…bed is calling .

Crusting the cutlets

When I tell people I live with 7 other people, the first question is usually “oh..um…and how is that?” accompanied by a quizzical look with the subtle overtones of concern.

But I have decided that I love flatmates…well more accurately, I love MY flatmates. For many reasons (that don’t include the disturbingly high rate of flatulence jokes), but one of which is that they make great guinea pigs (and sometimes co-conspirators) for my culinary experiments. From Dan’s “How come it’s so tender?” to Ann’s “thank you for our amazing Rosie” graces, to Joel’s refugee-like scoffing down of food and his “I’m so glad you live with us” comments.

A few weeks ago I decided to try a recipe out of Jane Price’s “Dinner with Friends” – Rack of Lamb with Herb Crust.

The first thing I learned was that rack of lamb is mighty expensive.

I eagerly trotted down to the Island Bay butchery and purposefully asked if they had rack of lamb. When the nice butcher man told me how much it would cost I sheepishly thanked him and retreated to the New World across the road. There I found lamb cutlets for a third of the price – score! Not quite the same, but they did the trick – thank you New World!

Enough meat for a small commune...

I got home and first browned the lamb cutlets on both sides to lock in the flavour. Then I smothered the fat side of the cutlets with a herby paste made out of garlic, parsley, thyme leaves, lemon zest, butter and breadcrumbs and popped them into the oven. I sat them fat side up in the tray so that any juices would run down into the meat. Pretty soon the smell of cooking garlic and lemon brought a flatmate or two into the kitchen asking what was for dinner.

I made some herbed potatoes (a bit overcooked and smooshy – I wouldn’t exactly call potatoes a specialty!) and green beans to go with the lamb. To top it off was the jus – which were my second and third lessons for the day – learning the difference between jus and gravy, and how to make it! In case you are wondering, there is no difference – jus just means gravy in French, and thus sounds more gourmet . I’m guessing most people knew that already – I’m just showing off my lack of culture. Impressive hey?

Anyway, the meal was a winner – definitely something I’ll make again!

PS, my inability to take a focussed picture is beginning to drive me crazy – might need to invest in some photography up-skilling or a new camera that does it for me .

I have not failed! The roasted baby fennel bulbs prove it…

By Rosie Blakely · Wednesday, 12 January 2011

ok, ok, ok, so not quite the most convincing start to my early new years resolution, but I have many excuses, none of which I shall bore you with. But now that it IS the new year and I’m back from the most amazing holiday (you should check out my tan– oh yes, I saw sun), time to get back on track!

 

Aside from amazing holidays, there’s not many things I like better than having good friends around to cook, eat and drink with. So I was in for a treat when the lovely Frances and Jen came to hang out one Saturday night in December. Even more exciting, the kitchen in our new flat is AMAZING. It’s massive and I’m spoilt with bench space. This is a nice change from our previous places where we’ve had to make use of some pretty dodgy “bench” spaces (i.e. the floor) and creative stacking techniques!

 

We decided on 3 recipes from Jane Price’s “Cooking with Friends” (thanks Omi and Gem!): lamb kofta kebabs, roasted baby fennel bulb and orange salad and strawberries romanoff.

 

Lots of laughs, meaningful conversation, a glass of wine and a leisurely 2 hours later, we (and the patient and hungry boys waiting for us) sat down to this:

 

Feast.

 

I am not a huge fan of meatballs – I usually find them a bit dry and dull. But (thanks to Jen’s expertise) these were moist and tasty and nicely complemented by the tzatziki (with plenty of fresh mint) which was creamy and refreshing against the beady texture of the meatballs.

 

But, the star of the meal was definitely the salad. Oh that salad. Amazing! It was our first time cooking with fennel (bulbs and fronds) but after some debate we figured out which bits were which! We roasted the fennel bulbs in olive oil with a little sugar so that it caremilzed slightly, and it was delightful. They look like a cross between leek and celery, so I was expecting a similar flavour and texture. I was surprised – these were juicy, crunchy and a little bit sweet. They are supposed to have a strong licorice/anise flavour, but these didn’t seem to, so I’ll have to give them another go sometime (and try and be more observant!) But anyway, combined with the olives, oranges, red onion and fresh herbs…mmmmm so good. So in love with that salad – I couldn’t stop myself from finishing the leftovers!

 

Love.

 

The strawberries romanoff was a nice treat to finish with – and has the kind of impressiveness:effort ratio that I like .

 

Treat.

 

RIght, I really should succumb to my drooping eyelids and head to bed – back to the rat race tomorrow! Yargh just remembered my crazy (but lovely) flatmate Kate has convinced me to go for a surf in the morning before work. Definitely time for bed.

Holy shanks of lamb!

By Rosie Blakely · Thursday, 11 November 2010

Well, these were far from holy but I tried my very best. I’d never cooked lamb shanks before – or with saffron, so this was a night of firsts. I think next time I would brown the lamb shanks for longer first and be a bit more liberal with the saffron – and take a better photo! But, it was a pretty tasty effort on the whole, although my taste buds did notice the sun streaming through the windows and wonder why they were eating a wintery stew. Who knew to expect consistent summer already! yeeya .

“Moorish lamb shanks” – Good Cooking by Jill Dupleix

In other news – everyone should check out Havana on Wigan Street immediately (http://www.havanabar.co.nz/). Awesome, awesome place with really tasty tapas..and something I’d never seen before…baby olives. Soooo cute and soooo gooooooood!

My Journey into foodism

By Rosie Blakely · Thursday, 11 November 2010

It’s a word, well www.allwords.com says it is anyway:

foodism

noun

1. an exaggerated interest in the preparation, presentation and consumption of food

At some point over the last few years I’ve become, in appearances at least, an adult. I have a full-time job that doesn’t have a roster for when I can eat lunch or drink coffee. I have married friends. I’m married. I own a food processor. I have a budget and a savings account.

Yes, I am a young professional, a DINK*, just living the dream. And, like many other DINKs before me, I’ve begun to take an interest in seriously good food experiences – both dining and cooking. This could possibly be because of the exciting increase in my disposable income, the delightful decrease in study-induced stress, or even my recent acquisition of the good book*. But, whatever the reason, I could almost consider myself a foodie…nearly…except, well, I don’t really cook decent meals all that often. But that’s all going to change as I begin my journey into foodism.

I’ve realised that I truly enjoy spending time in the kitchen. I find it relaxing – a good way to wind down in the evenings and my favourite way to enjoy time with friends.

As I begin this journey, I’ve been inspired by a blog called “Treehouse Kitchen” written by an awesome chic called Mel.  This blog will share with the world my failures and successes in the kitchen. Or failing that, if the world doesn’t care, I’ll enjoy myself anyway.

*Double Income, No Kids

*entertainment book