Friday, January 15, 2010
So simple yet so good!
I love Donna Hay. She takes basic ingredients and makes something that taste wonderful. So last nights dinner was Garlic Chickpeas with Cumin Fried Fish. It was a perfect weeknight dish.
Garlic chickpeas with cumin fried fish
Off the Shelf
3 tablespoons olive oil
3 leeks, shredded
1 tablespoon shredded lemon zest
3 cloves garlic, sliced
2x 400g cans chickpeas, drained and rinsed
¼ cup chopped flat-leaf parsley
freshly ground black pepper
Cumin fried fish:
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon ground cumin
1 small red chilli, seeded and chopped – I didn’t have any at home
4 x 200g firm white-fleshed fish, cut into pieces
Heat a frying pan over medium heat. Cook the oil, leeks and lemon zest, stirring occasionally for 8 minutes or until the leeks are golden and a little crisp. Add the garlic and cook for 1 minute. Add the chickpeas and cook for 5 minutes or until heated through. Stir through the parsley and salt.
To cook the fish, heat a frying pan over medium heat. Add the butter, olive oil, cumin and chilli and cook for 3 minutes. Add the fish to the pan and cook for 2-3 minutes on each side or until just cooked through.
Place the chickpeas on serving plates, place the fish on the side and serve with a lime wedge.
I see a lamb in our future for this weekend. I am staying off the pork for a while.