Welcome to my Kitchen in October. As usual it’s a whirlwind around here and this month has gone faster than the last, but that’s not just me is it?
I started off the day standing in the line at the fish market talking to the lady beside me. She was from the Croatian Coast near Dubrovnik and she just happened to be buying Whiting to fry. This took me back to boat trips on sunny days in “Yugoslavia ” where we ate fried fish just like this and before I knew it I had a kilo wrapped and paid for. I cooked it with some other things in my kitchen.
These caperberries were given to me as a gift by Charlie from www.hotlyspiced.com & were the perfect thing to have with my fried Whiting. Caperberries are the fruit of the caper bush. I love them and they went so well with my smoky puree of eggplant and chickpea that I seasoned up with this amazingly potent smoked salt. A couple of weeks ago I went to an open day at “Salt Meat and Cheese” in Alexandria, Sydney and met Rowena from www.thesaltbox.com.au. After I tasted her salts, I was very keen to cook with some, most especially the Smoked Applewood, and this is also in my dish. You can still make this dish without the smoked salt but I am telling you….you need some.
The last and most delicious thing that is in my kitchen are some lovingly grown greens and vegetables that Celia and Pete (www.figjamandlimecordial.com) gave me when I visited them this week.
- 2 pieces of fish per person ½ to a kg, cleaned and scaled
- ½ cup of gluten free flour ( or plain)
- 4 Tablespoons of cumin
- 1 tablespoon smoked salt
- 4 Tablespoons of Sesame seeds
- 1 cup of oil for frying ( vegetable, nut or grapeseed)
- 1 eggplant ( approx 250gm - 8oz)
- 1 x can drained chickpeas ( 400gm - 7oz)
- ¼ cup of lemon juice
- ½ cup tahini ( sesame paste- from supermarkets)
- 1 Tablespoon ground cumin
- ½ teaspoon smoked salt
- 1 punnet of cherry tomatoes 1 Tablespoon olive oil
- 1 teaspoon lemon zest
- ½ bunch of parsley or coriander roughly chopped
- Put the eggplant over an open gas flame turning occasionally until the skin is charred. (Approx 10 minutes). Pop the eggplant into the oven for another 10 minutes until very soft (this can also be done under a grill). Peel off the dark skin, keeping any juice. Tip the eggplant into a food processor or a blender and add the chickpeas, lemon juice, cumin salt and tahini and blend until smooth. Add more smoked salt and lemon juice after tasting if necessary
- Cut the tomatoes into ½'s or ¼'s. Toss in the olive oil and lemon zest and put onto a tray and roast till just softening. Put aside
- Dry the fish. Mix all of the dry ingredients in a container and toss the fish till coated. Preheat the oil and fry the fish on high till brown and crispy. Drain on absorbent paper.
- Serve the fish with some of the eggplant puree, roast tomatoes tossed with the chopped parsley or coriander and Caperberries
That’s October. To see what others have in their kitchen this month visit Celia www.figjamandlimecordial.com
For other great fish recipes try these: