FoodieChat

So it seems really easy and also mess free. I decided to give it a go. So easy – create a “bag” by taking a huge piece of foil, and a sheet of the same sized baking paper. Put the baking paper on the top and fold it in half. Fold the edges on two sides in very very tightly and you’ve got your bag! Then I took a piece of salmon, seasoned it and layered some slices of lemon on top. Place it carefully in the bag; along with a few sprigs of parsley and a few springs of dill. Now – very carefully pour in some white wine and a drizzle of olive oil, and now even more carefully, close up the bag with more folds. Place in the oven on a tray – at 220 degrees and bake for 20 minutes, depending on how cooked you like it. It’ll puff up in the oven.

When it’s ready, put the whole parcel on the plate and very carefully, using scissors, snip open the bag and take in the aromas, and the most AMAZING melt in your mouth fish ever.

You can serve it at the table for dramatic effect, or lift it out of the bag carefully and preserve every last drop of that precious yummy sauce! Chuck on some more freshly chopped parsley to serve.

I seriously can’t emphasise just how easy it was to make this dish. And the best bit is that if you’re careful, the only thing you’ll need to wash is your plate!  It’s certainly something you can incorporate into your weeknight dinner repertoire – or dare I say – a weeknight dinner PARTY repertoire?

The other day I had a temporary lapse of good judgement and poured tap water into a glass pyrex dish that had a roast in it cooking at 230 degrees. Wham! Explosion of glass shards covered in pig fat . Well apart from wasting a 2kg roast and having to clean up the mess, at least no glass went in legs. Hence I still craved pork. But 20minutes before guests arrive and no meat, quick dash to the nearest woollies and bought some pork scotch fillet. Here’s a great way to marinate them before grilling : press 2 – 3 cloves garlic in a garlic press to mince; add a generous tablespoon of harrissa, a few finely chopped thyme leaves, and fresh oregano, olive oil, sea salt and pepper. The aroma of the fresh herbs is amazing as it permeates the sweet pork. This quantity was for 4 large chops.  Here I served it Rockpool Bar and Grill style: with nothing else on the plate hahaha.

Just read a very helpful article from SMH on how to cut down on carbs.

http://blogs.smh.com.au/entertainment/tabletalk/jilldupleix/2009/06/10/itspostcarbworld.html

Some very good ideas I totally agree with. I just had a vege soup for lunch to which I added lentils and a tiny bit of pasta to create that full feeling.  And I certainly was full!  But since it’s just been SO COLD lately – as soon as I stepped outside for a walk – I immediately imagined myself to be hungry. I don’t think it’s possible to deny a body’s craving for more calories to burn to stay warm!  But I definitely like the idea of having the carbs in moderation and having them at lunch.  Thanks alot to Dr Atkins for creating the solution to weight gain, but no thanks for making my favourite comfort food group the baddie!

This is my interpretation of a pumpkin and leek lasagna from Australian Good Taste magazine.  I never would have thought that something with no meat could be SO tasty, such that I even relished leftovers!  It makes a great work lunch too.

Ingredients

• A wedge of pumpkin, chopped into 1.5cm cubes
• 250g of baby spinach
• Clove of garlic, finely chopped
• 6 free range eggs
• 200g sliced mushrooms.
• 1/3 cup of cream
• 1 handful of chopped mixed fresh herbs (I used parsley, basil and oregano)
• A handful of vintage cheddar cheese, grated

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