Psari Plaki (Greek style baked fish)

INGREDIENTS

• 8vchunks of white fish (I chopped up 1 & 1/2  fillets of Blue grenadier
• Salt and pepper
• 1 tsp oregano
• Splash of lemon juic
• Olive oil - be generous
• 1 Onion, thinly sliced
• 3 cloves garlic, chopped
• 1/2 green chilli, deseeded and chopped
• 1 can chopped tomatoes
• 1 tsp oregano
• Salt and pepper
• Handful of parsley, chopped
• Splash of white wine
• 1/tsp sugarn 
• 10 or so black pitted olives 
• 10 or so cherry tomatoes, whole

METHOD

In an oven-proof dish arrange the fish pieces in one layer, season with salt, pepper, oregano and lemon juice and allow to marinate in the fridge for 20 mins.

Meanwhile, heat a generous coating of olive oil on a frying pan. Saute the onions until soft then add the garlic and chilli and continue to fry for one minute. Then add in the can of tomatoes, salt, paper, oregano and parsley and cook for a couple ofinites. Then add the wine and sugar and cook, string frequently until the sauce begins to reduce.

Pre-heat the oven to 180C (fan forced).

Remove the dish from the fridge and pour the sauce over the fish. Add olives and cherry tomatoes and bake in the centre of the oven for 35 minutes. 

Served with spiced Jasmine rice

Spiced Jasmine Rice

INGREDIENTS

• 4Tbsp butter 
• 3 cloves garlic, chopped
• 2 tsp turmeric 
• 1/2 tsp ground cumin
• Pinch of cinnamon 
• I cube vegetable stock
• 4 cups jasmine rice 
• 4 cups water
• 1 bay leaf

METHOD

Melt the butter in a frying pan and gently fry the garlic until soft. Then add in the spices and the vegetable stock and continue to fry for 1 minute, while stirring. Add the water to the pan, stir to mix and remove from the heat.

Wash the rice, drain and pace in a rice cooker. Add the contents of the frying pan, adding more water to the correct level of needed. Cook as per the controls on the rice cooker.

Pickled Chillies

INGREDIENTS

500g sliced chillies ( enough to fill the jar you have)

15mo cider vinegar

100mp water

1 tsp sugar

1 tsp salt

1 tsp mustard seeds

1 tsp coriander seeds

2 bay leaves

METHOD

Cut the ltops off and sice the chillies,  then place them and the bay leafves in a hot, sterilised 500ml jar.

In a saucepan, Bring the rest of the ingredients to a boil. Then pour the hot pickling liquid into a sterilised  jar. 

Tighten the lid and allow to cool to room temperature. Once cooled,place in the fridge and store for up to 4 months. 

Curry filled bread rolls

INGREDIENTS

For the bread rolls

2 cups of plain flour ( & more for dusting)

1 tsp sugar

1/2 tsp salt

1 tbsp yeast

25g of butter, melted

100ml of warm water

10ml milk

1 egg

For the curry sauce

Olive oil for frying

1 onion, finely chopped

3 cloves garlic, minced

300g minced meat (for these I used plant based meat)

Handful of frozen peas

1 tbsp plain flour

1 tbsp curry powder

4 tbsp tomato passata

1 tbsp soy sauce

Small cup of water (as required)

Salt to taste

For the finish

1 egg, whisked

Sesame seeds

METHOD

For the bread rolls

INn a large bowl combine all the dry ingredients for the bread and stir to combine. Add all the wet ingredients and pull the dough together with a spatula. Cover and allow to rest for 10 mins.

Remove the dough from the bowl and knead the dough on a floured surface until smooth. You may need to add more flour if the dough is sticky.

Place in a clean bowl, cover with a tea towel and allow to rise for about 45 mins or until the dough becomes airy.

On a floured surface roll the dough into a long strip and cut into 10 equal pieces. Roll each piece into a ball, place on a baking tray covered with baking paper , cover with a tea towel and allow to rise again for about 1 hour.

For the curry sauce

Add some oil to a deep frying pan and fry the onions over a medium heat until they start to colour. Add the garlic and continue to fry for a minute or two. Add the mince and the frozen peas and cook until done. Then add the flour and curry powder and stir to coat and cook the curry powder (1 min or so).  Add the passata and soy sauce and stir to combine. Add water to achieve a thick sauce (not too wet) and cook for a further 5 mins, adding more water if needed.  Salt to taste.

To combine

Heat the oven to 180C fan forced

Make a wide dent in each bun. Then add 1 heaped tbsp of the curry to the centre of each bun and form the dough around the curry, sealing it carefully.

Place the bums on baking paper lined trays leaving plenty of space for the bins to expand.  Brush with the egg and sprinkle with sesame seeds.

Place in the oven and bake for 20 to 25 mins 

Eat hot or cold.

Roast cherry tomato salad

INGREDIENTS

• 400g cherry tomatoes, halved and divided into two equal batches
• Olive oil, for drizzling
• 1 can of chickpeas, drained
• 1 block of halloumi, diced
• 1/2 tsp paprika 
• 2 tbsp fresh thyme, chopped
• 4 tbsp fresh basil, chopped
• 1/2 cucumber, finely diced

For the dressing

• 1 tablespoon lemon juice, more if desired
  
• 2 tbsp cider vinegar
• 3 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper

METHOD

Preheat the oven to 200C.

Line a baking tray with oven paper. Arrange half the tomatoes and all the chickpeas on the tray. Drizzle with olive oil. Roast for 20 to 30 mins, until the tomatoes are soft and the chickpeas start to dry slightly.  Remove from oven and allow to cool. 

Meanwhile, add a splash of oil to a frying pan and gently fry the halloumi until it is lightly browned. Remove and allow to cool.

In a large bowl, combine the rest of the tomatoes, cucumber and herbs. Add in the paprika, halloumi and roasted tomatoes and stir to combine.

Combine all the ingredients (not the salt and pepper) for the dressing in a blender. Whizz for a few seconds until it emulsifies.

Add the dressing to the salad and combine.

Serve with couscous, or as a side dish to e.g. Thai fishcakes. Serves 4.

Creamy halloumi pasta bake

INGREDIENTS

Olive oil

200g block of halloumi, cut into cubes

4 cloves garlic, finely chopped

4 tbsp fresh basil, chopped

2 tbsp fresh thyme, chopped

250g cherry tomatoes, halved

200ml tomato passata

1 tbsp balsamic vinegar

Knob of butter

Salt and pepper to taste

300g penne pasta

150ml fresh thickened cream

Handful of shredded mozzarella cheese

METHOD

In a frying pan, fry the halloumi in a splash of olive oil until golden. Remove and set aside.

Place a large pot of water on the stove to boil. Add a little olive oil and salt to the water. Cook pasta as per instructions on the packet minus about 2 mins. Drain and cool with cold water. Set aside.

Pre-heat the oven to 200C.

In a large pan fry the garlic in some olive oil over medium-low heat until it starts to soften. Then add the herbs and the tomatoes. Keep stirring and warm though. Now add the passata, halloumi, balsamic vinegar and butter and stir to combine. Cook on a low heat for about 5 mins until tomatoes are soft. Season if needed. Now add in the pasta and the cream and stir to combine.

Place the mixture into an oven proof dish. Sprinkle with mozzarella and bake in the oven for 20 mins or until the cheese topping browns.

Serves 4