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This was one of those cheats lunch that feels incredibly satisfying. We went to the farmer’s market this morning and picked up a bag of onion and potato bhajis from one of the stalls, and from these our lunch was inspired using up some bits and pieces.
The other week we pulled up the last of the carrots from the garden – these were scrubbed, sliced into lengths and roasted in the oven tossed in a little olive oil.
Once soft and starting to crisp at the edges, you take them out and mash them roughly with some ground cumin and dried oregano. A final touch of crumbled feta cheese and fresh mint.
We warmed the onion bhajis up in the oven along with a couple of naans from the freezer – I used a new technique learnt from Jamie’s 30 Minute Meals of scrunching up a piece of baking paper, wetting it then wrapping up your naans or tortilla wraps before putting them in the oven. They come out beautifully soft.
In true Jamie’s 30 Minute Meals style we served everything on a wooden board, with a small bowl of Greek yoghurt and ate the lot with salad and much finger licking!
Still on the phone camera – new camera to come soon I hope!
Last week I went to the fishmongers to pick up some fish for tea. I was thinking along the lines of simple baked fish with crushed new potatoes maybe with some softened spring onions mixed through.
There were both gorgeous red fleshed new potatoes and spring onions at Unicorn so this has steered my thoughts. On entering the fishmongers there in the chiller was a box of golden mushrooms. Wild Scottish girolle mushrooms to be exact.
It was one of those moments where you know instantly that you will be eating them for tea. So I carefully picked out enough for myself and Mr Rigg. I also bought a piece of Grouper – never tried it before, looked like a good chunky white fish so I thought I’d give it a go.
The fish was really tasty, with quite a strong flavour. The mushrooms pan fried in hot butter were incredibly moreish. And the crushed potatoes with spring onions – it’s the sort of food you could eat straight from the pan (and do when no one else is looking!).
Wild girolle mushrooms, baked fish and crushed potatoes with spring onions
2 pieces of Grouper (or other white fish)
150g wild girolle mushrooms
New potatoes for 2
2 cloves of garlic
4 spring onions
Lots of butter
Salt and pepper
Preheat the oven to about 180°C.
Rub the fish in olive oil, place on a baking tray and season with salt and pepper. Cook in the oven for about 15-20 minutes or until done.
Whilst the fish is cooking, boil the new potatoes in plenty of salted water.
Clean the mushrooms (I used a pastry brush to remove any grit) and tear up any large ones. In a frying pan heat a generous knob of butter with a splash of olive oil. Add the mushrooms and fry on a high heat until golden.
Finely chop the garlic and slice the spring onions.
Drain the potatoes. Put the empty potato pan back on the heat and add some butter. Add the garlic and spring onions to the butter and cook until softened – don’t let them burn!
Once they spring onions have softened, return the potatoes to the pan and crush them up with the back of a wooden spoon – you’re not aiming for mash potato, but crushing the potatoes allows all the lovely butter and seasonings to work their way into the hot potato flesh. Season to taste with salt and pepper.
And you’re done – just simply put it all on a plate and eat!