Special emphasis on Sicilian recipes within Italian regional cuisine in an Australian context
Fish cutlets (or portions) studded with flavours (herbs and spices) is something that I make quite often and is a versatile dish that keeps on evolving. I began this recipe by inserting Sicilian flavours – cinnamon, cloves, lemon peel, garlic, fennel, oregano, parsley, and degalzing the fish with dry Marsala and then the recipe evolved … Continue reading FISH STUDDED WITH FLAVOURS
It is the season to begin thinking about fish and how to cook it to make it special. Baked Fish With Potatoes, Vinegar And Anchovies Sicilian – Pisci o furno chi patati is a recipe from my book Sicilian Seafood Cooking (now out of print), and it is so simple to cook that I could … Continue reading BAKED FISH WITH POTATOES, VINEGAR and ANCHOVIES
Somehow, I ended up eating fish for most of the week, and part of the first recipe lead into the second, and part of the second led into the third, but each dish was unique. Of course there were also left overs. I made Baccalà Mantecato on the weekend. The baccalà has to be soaked … Continue reading HOW ONE FISH RECIPE CAN EVOLVE INTO A DIFFERENT DISH
Richard Cornish’s first article this year in his Brain Food column is on Bottarga (The Age, January 25 issue, 2022). What a great start! He says that we love bottarga because it has the power to enrich and enhance dishes, much the same way as Parmesan cheese improves pasta and jamon makes everything more delicious. … Continue reading PESCE SALATO (Salted Fish in Sicily)and BOTTARGA revisited
It looks impressive and it is not too much trouble to make. For the Filling: Drained yogurt (labna or labnah), tarragon or dill, pink peppercorns, grated lemon peel, lemon juice, capers. In the centre are pickled baby cucumbers. Sometimes I have used cream cheese as the filling but I like the lightness of yogurt and … Continue reading SMOKED FISH ROLLED AROUND A LABNA(labnah) FILLING
I have just spent the weekend in Albury (Victoria). I will mention Wodonga (NSW) in the same breath as I see them as being one city. The Murray River separates the two locations. Inevitably some of the conversation was about fishing and it was good to hear that once again there seem to be some … Continue reading MURRAY COD, AN ICONIC AUSTRALIAN FISH – information and fish recipes
Coronavirus Restrictions have eased in Melbourne recently and with it comes the freedom to see friends by having picnics. It sure beats Zoom. Easy and transportable food include smallgoods, smoked fish, cheeses , good bread, and as always vegetables – made with raw or cooked vegetables.I have made the occasional frittata, either with zucchini or … Continue reading PICNIC FOOD – Potato salad with smoked fish, asparagus and green beans
As you can see this poached whole Atlantic Salmon looks very impressive and it tasted fabulous. The method of slowly poaching a whole fish in a fish kettle is easy. The poaching liquid in this case was salted water, whole parsley – leaves and stalks, black peppercorns, lemons and onions cut into thick slices. The … Continue reading FISH POACHED IN A FISH KETTLE in bouillon
I used Hapuka, but any fish will do. The Sicilian flavours are simple – grated lemon peel, lemon juice, anchovies, fresh mint and parsley. Once you have pan fried one side of the fish, turn it over, top with the chopped herbs, anchovies cut into small pieces. Wait till the underside is cooked to your … Continue reading HAPUKA(fish)WITH SICILIAN FLAVOURS
The fish steak, sliced vertically from a whole Trevally, offers a perfect opportunity to infuse distinct, aromatic flavours into each of the four sections of the cutlet. On this occasion, I’ve chosen fennel, cloves, garlic, and mint, but the strength of this recipe lies in its flexibility. I like to mix and match herbs and … Continue reading FISH STUDDED WITH SICILIAN FLAVOURS
