A Summer Lunch with a Friend

Today we invited our friend Kim over for a New Year catch up over lunch. It's great to be on holidays and to have the luxury of a leisurely lunch during the week, along with a few glasses of wine and some good conversation. The weather is really warm right now, so I wanted a menu that kept me out of a hot kitchen, and that also took advantage of the beautiful Summer produce around at the moment. I managed to come up with a menu that delivered all that, as well as ensuring I didn't have to turn the stove on inside at all. Win!

I thought I'd set the tone with some lovely bright flowers in my favorite vintage vase to pretty up the dining table a bit. Red and green is also kind of festive, don't you think?

Pretty, Pretty.

On New Year's Day I really felt like cooking a French style terrine (as you do!) so that made up our first course. I love a good terrine, and this one is my version, based on lots that I tasted when I was travelling in France. Every little cafe and restaurant seemed to have their own version (Terrine de Maison) and over the years I've developed my own. It is a mixture of pork and chicken, along with bacon, capers, pistachios, juniper berries and a touch of allspice. It is really delicious and better eaten the day after you make it. I've had a couple of requests for recipe, so I will share it with you at the end of this post. Here is what it looked like on the day I made it.

My Terrine de Maison

I served the terrine today with some crisp lettuce hearts, cornichons and some beautiful Bruny Island plum jelly that I brought back from my last trip to Tasmania. We also enjoyed it with slices of crusty French bread and lashings of fabulous Pepe Saya cultured butter. 

Plated Terrine 

with accompaniments

For the main course, I visited the fishmonger this morning and decided to see what they had that looked good, and I would base a dish around that. I found some super fresh, large local prawns and some really good looking line caught Blue Marlin steaks. I cooked them outside on the BBQ, along with some fresh asparagus and some zucchini flowers. I made a simple sauce with olive oil, lemon juice, cherry balsamic, chilli, capers, parsley, garlic chives and fresh oregano from my garden. I just drizzled the dressing over just before serving. I added some grilled lime on the side and some baby chervil herbs for a bit of freshness.

The Fish Course

The dessert was super simple. I bought 3 perfect white peaches that are now in season and really beautiful and fragrant, I always like creating dishes out of what is in season, and these are great right now. I blanched them in boiling water to remove the skins, chilled them and then served them drizzled with a sweet syrup made from palm sugar - and some fresh coconut cream and lemony tasting baby sorrel leaves. Easy - and a fresh and delicious end to a summer lunch. This is great dessert for people who can't eat dairy products. The coconut cream gives a velvety richness without any dairy at all. I notice that supermarkets are stocking it now, in the chiller section next to the sour cream and other dairy based creams. Have a look for it - it has a lighter, fresher taste than the tinned coconut cream you buy to make curries with.

White Peach

With palm sugar, coconut cream and baby sorrel

We had a lovely few hours eating and chatting and drinking wine and everyone enjoyed the menu I had put together. Apart from the terrine, which was made the day before, it was a very low stress menu for a hot Summer day.

As requested, below is the recipe for my terrine. You can cook it in a traditional ceramic terrine (the rectangular dish that gives the dish its name) or a metal loaf tin, if you don't have a terrine. You will also need something to place on top of the terrine while it is cooking, to compress it. I use a small rectangular ceramic dish that works fine.

Gourmet Goddess Terrine de Maison

500g Pork Mince

500g Chicken Mince

250g Finely Chopped Bacon

15-20 Slices Prosciutto

1 Large Finely Chopped White Onion

2 Cloves Garlic

1/2 Teaspoon Allspice

6 Crushed Juniper Berries

1 Teaspoon Finely Chopped Rosemary (Don't use dried Rosemary for this recipe)

1 Tablespoon Wholegrain Mustard

1 Tablespoon Small Capers 

2 Teaspoons Salt

1 Teaspoon Ground Black Pepper

1 Egg

1 1/2 Cups Breadcrumbs

3 Pinches Cayenne Pepper

1 Tablespoon Butter

1 Tablespoon Olive Oil

Olive Oil Spray

Method:

Preheat the oven to 170C. Cut a piece of baking paper to line the bottom of your terrine dish or tin. Spray the tin with olive oil. 

Carefully line the bottom and side of the tin with a layer of prosciutto. Set aside.

In a pan, heat the tablespoon of butter and olive olive oil. Add the onions and garlic and cook until transparent. Don't have the heat too high - you don't want the onions or garlic to brown. 

In a large mixing bowl, add the cooked onion and all of the other ingredients. Using clean hands, thoroughly mix the ingredients until very, very well combined.

Fill the terrine with the mixture, taking care that it is packed in evenly. When you have finished, add a weight to the top of the terrine. I use a small rectangular ceramic dish to do this. You want the terrine to be compressed during cooking, which results in a nice, even terrine when you go to cut it later. Cover the whole dish with foil.

Cook in the over for 1 hour 20 minutes. When you remove it from the oven, take off the foil and carefully drain any excess cooking juices that you may find at the bottom of the terrine.

Allow the terrine to cool in the dish for about 30 minutes, before turning it out on a plate and putting it in the fridge to chill. You can eat it once it's cold, but I recommend waiting 24 hours, as the flavours develop really nicely given a little bit of time.

Serve with crusty bread, any kind of pickle of fruit jelly and some crisp lettuce leaves. It's also great in crusty rolls for a picnic.

Serves 8 People

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Seafood Chowder

We have just returned from a gorgeous week long winter escape to Tasmania - just the thing to bring a bit of joy to what is often mid year blah-ness. I was lucky enough to win return flights to Hobart courtesy of Destination Tasmania, so the trip was an unexpected and much welcomed surprise. We had already decided there would be no trips for us this year, as we saving to buy a house over there, but it seems that the Goddess had other ideas and so off we went!

Tasmania in winter is just beautiful - cold? well yes.... we actually got snowed on as we stood on the banks of an alpine lake taking in the pristine beauty of it. Little snowflakes fluttering down on a face numbing wind. Breathtaking - literally! But with the harsh winter, there is also a lovely cosy feel too - the smell of wood smoke and open fires, everyone rugged up against the cold. And of course, plenty of seasonal comfort food - which is the inspiration for today's recipe.

Filled with fresh seafood and flavoured with leeks and eschallots, my seafood chowder will more than warm the cockles of your heart - especially when served with warm crusty bread on a cold winter night. I used fish, scallops and prawns for my version, but you can use any seafood really. It is also beautiful with the addition of mussels and clams. For a budget friendly version, you can use just fish and it will still be delicious.

As well as my chowder recipe, I also wanted to share a new addition to my kitchen. I have been searching for an old copper kettle for ages, and was thrilled to find one in Hobart. Being an antique, it has a few bumps and mends on it - but no holes, which is the important part! I think it is just beautiful and has heaps of character. It's going to be a pleasure to use. I love the thought of using something that has a history - I wish my new kettle could talk and tell me where it's been and whose households it has been a part of. Here it is, pre- polish.

My Antique Copper Kettle

Now back to the chowder - it is best eaten freshly made and is not suitable to freeze. But it is so delicious you're unlikely to have any leftovers. Serve it will warm crusty bread and lashings of butter. Roaring winter fire optional.

Seafood Chowder

You will need: 400g firm white fish cut into cubes, 6 large shelled and de-veined prawns, 6 scallops, 1 large potato, 1 small carrot, 1 leek- white part only, 4-6 eschallots, 1 clove finely chopped garlic, 2 cups fish or vegetable stock, 2 cups milk, 3 tablespoons butter, 1 tablespoon olive oil, 2 tablespoons plain flour, 2 pinches cayenne pepper, 2 teaspoons chopped fresh parsley, a little extra olive oil, salt and pepper to taste.

Method: Peel and finely dice the carrot and potato. Set aside.

Finely slice the leek and eschallots. In a saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Cook the leeks and eschallots on a medium heat for about 5 minutes, until very soft. Do not let them brown. Add the garlic, carrot and potato, season with salt and pepper and cook for another 5 minutes. Remove the vegetables from the pot and set aside.

Cut your prawns and scallops in half and season them with salt and pepper. Heat a little extra olive oil in the pan and cook them quickly on a high heat. The idea is to sear them and give them a little colour - they do not have to be cooked right through, as they will continue to cook in the chowder later. Remove them from the pan and set aside.

Now add 2 tablespoons of butter to the pan. Once bubbling gently, add the plain flour. With a wire whisk, combine the flour and butter thoroughly. It is important to use a whisk and not a spoon, as this will stop any lumps forming. Cook the butter/flour mixture for a few minutes on a medium heat.

Remove from the heat and whisk in the stock, combining well. Now return to the heat. Add the cayenne and milk and whisk it through. The mixture will start to thicken slightly. Add the vegetables back into the pot. Simmer gently for 10 minutes. If the chowder is too thick, add a little extra milk.

Add the fish and stir gently through. Allow to cook for about 2 minutes before adding the prawns, scallops and 1 teaspoon of chopped parsley. Taste for seasoning and add salt and pepper if required.

Spoon into bowls, top with the remaining parsley and serve with warm crusty bread. Serves 4 people.

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Fast & Fresh Friday

It's Friday, it's been a long week and you want something quick, simple and delicious to serve for dinner, right? Well look no further than this packed with flavour dish of Peri-Peri prawns, served with a quick to put together Chimichurri sauce. I cooked mine on the BBQ - which I think gives the prawns that great, charred BBQ taste - but of course you can do this on a grill pan on the stove if you like. Have the BBQ/pan very hot - you want the prawns to cook fast so they are nice and caramelised on the outside, whilst still remaining succulent and sweet inside.

Only choose the freshest prawns - and avoid the imported ones that are flooding our seafood market. If they have travelled a long way to get to your plate, they are unlikely to be a high quality product. A good fishmonger should have all of  their seafood clearly labelled and be able to tell you where their seafood comes from - and if they don't, find another fishmonger!

If prawns aren't your thing, this dish would work beautifully with squid, or any firm fleshed fish too - even a combo would make a great seafood platter. The Chimichurri sauce can also be easily adapted to your taste - feel free to amp up the chilli component if you like it extra spicy, or adjust the vinegar/oil component to suit you. As with all cooking, the golden rule is to taste as you go, and tweak the flavours until you are satisfied with the result.

The basic Chimichurri sauce I have included here is a good one to have up your sleeve, as it works with pretty much any kind of meat or seafood you can think off - particularly the BBQ kind. For vegetarians, it is delicious on grilled eggplant, zucchini or pumpkin. It keeps in the fridge for a few weeks too, so make a big batch during BBQ season so you can have it on hand and ready to serve.

Peri-Peri Prawns

with Chimichurri

You will need:
For the prawns:  About 1kg fresh king prawns in the shell, 1 tablespoon fresh paprika, 1 teaspoon minced chilli (more if you like it spicy), 1 cloves minced or finely chopped garlic,1 teaspoon sea salt, 1 tablespoon olive oil, 2 tablespoons warm water.

For the  Chimichurri: 200ml olive oil, 2 cloves garlic, 100ml white wine vinegar, 1 teaspoon minced chilli (or more if you like it spicy), 1 cup flat leaf parsley, 1 teaspoon oregano, salt to season, a little warm water.

Method:
First, make the Chimichurri - put all of  the ingredients in a food processor and process for a few seconds until combined. It the mixture is not liquid enough, add a small amount of warm water. Cover and refrigerate until ready to serve.

Remove the shells from the prawns, leaving the tail and the head intact (I do this, as it adds to the flavour and also looks better for presentation - but  if you are really in a rush, just remove the whole shell & head) Remove the digestive tract by making a small incision by the head and using a skewer to pull it out. Set the prawns aside.

In a bowl, combine the rest of the ingredients for the prawns - paprika, chilli, garlic, salt, olive oil and warm water. mix together and then pour over the prawns. Gently combine the prawns with the marinade, mixing well. Cover and allow to marinate in the fridge for at least half an hour. (you can do this overnight if you prefer)

Cook the prawns on a hot BBQ or grill pan, taking care not to overcook them. Serve with the Chimichurri and crusty bread.

Serves 2-4 people

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Simple Summer Seafood

In Summer, I really lean towards dishes that are light, healthy and full of the gorgeous Summer produce - but also ones that don't keep you trapped in a hot kitchen too long. If a dish can be cooked outside on the BBQ, then all the better! Today's dish ticks all those boxes. I put this together after seeing some beautiful Blue Eye Cod at the fishmonger, and wanting to do something lighter and healthier than fried fish and chips.

Blue Eye Cod (also called Blue Eye Trevally) is one of my favorite fish to eat. The firm white flesh has a lovely mild flavour and a beautiful meaty texture that means it won't be likely to fall apart when you are cooking it. Although it can handle marinades and more robust sauces, I like to cook it very simply, so that the fish is not overwhelmed and you don't miss out on that delicious taste.

In today's dish, I teamed some simply cooked Blue Eye Cod with a selection of seasonal grilled vegetables and a light and fresh lemon and caper dressing. The result is a delicious, healthy and good looking dish that you could happily serve at a dinner party or as a delicious mid week dinner. Because it requires very little preparation, it is a perfect choice if you are in a hurry or want something to serve that won't keep you from your guests too long.

You could easily adapt this dish for vegans or vegetarians - leave out the fish, do extra veges (maybe some grilled tofu?) and serve with the lovely lemon and caper dressing. For those who don't like seafood, some free range chicken thighs, seasoned and grilled would work well too.

Grilled Blue Eye Cod

with grilled vegetables and lemon caper dressing

You will need:
1 or 2 pieces fish per person, olive oil for grilling, 2 medium zucchini, 1 medium eggplant, 1 bunch asparagus, about 300g peeled pumpkin, salt.

For the sauce: 1 tablespoon extra virgin olive oil, Juice of 1 lemon, tablespoon chopped continental parsley, 2 teaspoons very finely minced or chopped garlic, 1 tablespoon honey, 1/2 tablespoon baby capers, salt and pepper, 1/4 teaspoon cayenne pepper.

Method:
First, make the sauce by whisking together all of the sauce ingredients well, until they emulsify and thicken slightly.

Slice the zucchini, pumpkin and eggplant into thin 1cm slices. Cut the woody ends off the asparagus. Check the fish for bones - if there are any, pin bone the pieces by using tweezers to carefully remove each one.

Heat a grill pan or BBQ until very hot and cook the vegetables until tender, brushing with a small amount of olive oil and seasoning with a little salt. Once all the veges are cooked, put them aside.

Brush the fish with olive oil and season with salt and pepper. Cook the fish for 2-4 minutes each side, or until cooked (timing on this will depend on the thickness of your fish fillets)

Assemble the vegetables on your serving plate/plates. Add the fish to the top of the vegetables and drizzle with the caper dressing. Serve right away.

******

Catalan Fish Stew

A note about today's recipe: You will notice that today's entry is not accompanied by the usual photo of the finished dish. I did, in fact take a number of suitably arty shots that were destined for my Gourmet Goddess readers' eyes. However, due to a rather unfortunate incident involving me getting a bit thumb happy with the delete function during the upload process, Andrew and I are the only ones who will ever know how pretty the dish actually looked. And it was so pretty, I promise! Next time I will pay a bit more attention. So, apologies everyone - you will just have to enjoy a groovy poster advertisement for Spanish olive oil that I found instead. I will be more careful next time!

Now, to the dish itself. The inspiration for today's dish comes from Spain - or more specifically, Catalonia. Catalan food is extremely diverse and dishes in different parts of the region will depend entirely on what grows well there. Away from the coastal areas, the focus is more meat such as pork - both fresh and cured meat, wild mushrooms, local vegetables and olive oil. Along the Mediterranean coast, particularly around Barcelona, they celebrate the abundance of fresh seafood. Being a big seafood lover, I thought I would share my version of a delicious Catalan Fish Stew  or "suquet de peix".

The stew has a rich tomato base, enhanced with aromatics such as fennel seed, peppercorns, fresh garlic and thyme - and heaps of succulent seafood. The sauce has extra depth with the addition of saffron and a little almond meal that is stirred in towards the end of the cooking process. Ground almonds or hazelnuts are commonly used in Catalan recipes to thicken sauces and to add another flavour dimension.

This dish is very robust and rustic and would be great served communal style -  in a generous serving bowl, with plenty of fresh crusty bread to mop up the sauce. Feel free to use whatever seafood you prefer - I think clams and scallops would be a nice addition. Using a couple of different varieties of fish would also provide extra flavour and possibly some texture contrast.

Mmmmm.....

Pure Spanish Olive Oil

You will need: (For the Sauce) 1 large red onion diced finely, 4 cloves garlic chopped, 1 cup finely diced celery, 1 cup finely diced red capsicum, 1 fennel bulb (the white part) diced finely, 1/2 cup finely diced carrot, 1 tablespoon olive oil (I used a Spanish one - seemed appropriate), 3 cups tomato passata (or tomato puree), 4 anchovies, 1 bay leaf, 1/2 tablespoon fresh thyme, 1 teaspoon fennel seeds, 1 teaspoon black peppercorns, 1 tablespoon sweet paprika, 2 teaspoons brown sugar, 1 tablespoon almond meal, 1/2 teaspoon saffron threads, 2 teaspoons sherry vinegar, 3 cups fish stock (you could also use vegetable stock if you wanted to), pinch of cayenne pepper,salt and pepper to taste.

(For the seafood) 1 large fish fillet (it should be at least 2cm thick and about 30cm long), 10 black mussels, 10 large prawns in the shell, 1 large squid.

Method: In a mortar and pestle, crush the peppercorns and fennel seeds. Set aside. Put the saffron threads in a small cup of boiling water and allow to infuse while you continue the preparation.

In a deep pan, heat the olive oil and add the ground up fennel and peppercorn mixture. Add the onion, celery, capsicum, fennel,and carrot. Cook for about 10 minutes until the mixture begins to go soft.

Roughly chop the anchovies, and add to the mixture along with the garlic and the bay leaf. Cook for another 5 minutes. Add the passata, paprika, brown sugar, sherry vinegar and cayenne pepper and combine well. Bring the mixture to a gentle simmer.

Add the soaked saffron (including the water) and the fish stock. Allow to simmer gently for around 45 minutes. Season with salt and pepper and adjust if necessary. Stir through the almond meal.

Now prepare your seafood. Remove any bones from the fish with tweezers and cut into chunks. Clean and de-beard the mussels, clean and skin the squid and cut into rings.

Heat a heavy based frypan with a drizzle of olive oil. Cook the fish, prawns and squid in small batches and set aside. Make sure you do not overcook your seafood - each batch will only take a minute or two.

Add the prawns and the mussels to the simmering sauce. Put the lid on and cook for a couple of minutes until the mussels open. Disgard any that don't. Gently stir through the fish and squid. Remove the bay leaf before serving.

Serve in pasta or soup bowls with crusty bread and a sprinkling of fresh continental parsley.

Serves 4 as a main meal or 6 as an entree.

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Japanese Inspiration

This week I have turned to Japan for my inspiration - I know I have some Japanese readers, so first let me say that my dish is by no means traditional and I am far from being a proficient Japanese cook - I just love the food! This recipe is just my Gourmet Goddess take on some Japenese flavours, using some beautiful salmon, a selection of yummy seasonal mushrooms, Soba (buckwheat) noodles, seaweed and vegetable broth.

This dish was very easy to make, but don't be limited to what I put together. You could substitute any kind of firm fish for the salmon, different stock, another variety of noodles (Ramen would be great) or other vegetables. Whatever is in season and fresh. I took advantage of the great mushrooms around at the moment, mixing Shitake, Enokki, Swiss Brown and Oyster mushrooms for more complex flavours and textures. I used bought stock for convenience, but of course you could make your own.

A selection of mushrooms for the dish - 

Shitake, Swiss Brown, Oyster and Enokki

You will find the Nori (seaweed) , Mirin (cooking wine) and Soba noodles at most Asian grocery stores - ask them to point you toward the Japanese ingredient section. This dish serves 2 people and took around 40 minutes to make - the fiddliest part was pulling all of the bones from the salmon with tweezers. So here is what I ended up with - a lovely healthy dish with lots of flavour, and a little touch of Japan. And for my Japenese readers - あなたの夕食を楽しみなさい! (That's "enjoy your dinner!" for the rest of us)

Crispy Salmon with Nori

Soba noodles & mushroom broth

You will need: 2 pieces of salmon fillet – skin and bones removed, 1 sheet nori (sushi seaweed) , 3 cups vegetable stock, 1 whole clove garlic, about 6 generous slices fresh ginger, 2 tablespoons mirin (Japanese cooking wine), ½ cup finely sliced spring onion, about 2 cups sliced mushrooms (use a combination if you can – I used Shitake, Enokki, Swiss Brown and Oyster mushrooms), 1 teaspoon vegetable oil (and some extra to pan fry the fish) 2 teaspoons sesame oil, about 80g of Japanese Soba (buckwheat) noodles. Most are sold in packs that contain bundles of noodles – I used 1 bundle, 1 teaspoon sesame seeds, soy sauce to serve.

Method: First, Cut you salmon into 3 pieces lengthways – this will give you 6 pieces. Now cut the nori in half, and then each half into 3 pieces. This will give you 6 pieces of nori.

Wrap a piece of nori around the salmon – you can make it stick by using a little bit of warm water as “glue”. Do this for all of the salmon. Set aside.

Now, make the broth - Add the mirin, garlic and ginger to the vegetable stock and bring to a gentle simmer. Allow to simmer for about 10 minutes. Remove the garlic clove and the ginger

Add the noodles and cook until just tender. Remove the noodles from the stock and place them in 2 serving bowls. Be sure to keep the stock!

In a hot frypan, add 1 teaspoon vegetable oil and the sesame oil. Add the mushrooms and cook for about a minute (you want them to still have a decent amount of shape and firmness) Arrange the mushrooms in the serving bowls with the noodles. Wipe out the frypan, ready to cook the salmon.

Pour a little vegetable oil into the hot pan. Cook the salmon for about about minute or so, until it is cooked through and slightly golden turning gently.

Pour the broth over the noodles and the mushrooms, place the salmon on the top of the noodles and garnish with spring onion and sesame seeds. Drizzle over a little bit of soy sauce just prior to serving.

Serves 2.

******
 

Spring Zing - Rainbow Trout

During the week we visited the fishmonger, with the intention of choosing some nice fillets of something or other to cook on the BBQ that night. Looking at all the different fish they had for sale, the one that really stood out were beautiful, glossy and super fresh rainbow trout. I couldn't go past how great they looked and decided to ditch the fillet idea and bought two of them, one for each of us to have whole. The fish were about 30cm long. They were scaled and cleaned by the fishmonger to make the prep work at home easy. Rainbow Trout has such delicious pink and flavoursome flesh, similar to Salmon and they are ideal for cooking on the BBQ.

Spring is well and truly in the air, so I also bought some new season potatoes and red radishes, and built my accompaniments around them. I wanted a dish that was simple and vibrant, so good fresh ingredients were important. I also added some green herbs, a touch of fennel and plenty of fresh lemon. Very zingy flavours and very spring!

Starting with fresh, in season ingredients

To prepare the fish, I just patted them dry inside and out, and the filled the cavity with sliced red onion, dill, lemon, garlic and fennel. I seasoned the inside with Kampot pepper (fabulous super aromatic black pepper that comes from Cambodia - if you don't have Kampot pepper, normal black pepper is fine) and a little sea salt. To ensure that the flavourings stayed put, I tied each of the fish up with cooking string. The fish were then brushed with olive oil, seasoned with salt and pepper and cooked on the BBQ with the lid on for about 25 minutes. I didn't turn the fish during the cooking process.

Preparing the trout for cooking

While the fish was cooking, I finely sliced cucumber, red onion and radishes and mixed them with a generous handful of parsley and a touch of fresh dill to make a simple, crunch salad. The dressing was simply a drizzle of fruity extra virgin olive oil, a squeeze of lemon and some salt and pepper to season. To finish the accompaniments, I just boiled a few baby Chat potatoes and then tossed them in a little butter and a sprinkling of the fresh dill to finish.

Rainbow Trout with fennel and lemon

served with a crisp radish salad and new potatoes

Once the fish were cooked, they were carefully removed from the BBQ, placed on a bed of the crisp radish salad and served with the potatoes and some extra fresh lemon. Delicious. You could also cook this dish in the oven if you don't have a BBQ with a lid - I would do it in a medium to hot oven for 20-30 minutes, depending on the size of the fish.

This dish was so simple to throw together and would be a great no fuss spring/summer entertaining idea. Keeping the fish whole really ramps up the flavour and it looks great on the plate - it also makes preparation hassle free. If you aren't familiar with Rainbow Trout, give them a go - they are pretty inexpensive and should be available from most fishmongers at the moment.

In Gourmet Goddess gardening news, I have just planted a whole lot of tomatoes and peppers (the long "bullhorn" kind) that I hope will thrive over the coming months so that we can eat them in the summer. There are also new herbs - two kinds of basil (green basil and the vibrant opal basil, with bright purple leaves) thyme, continental parsley, mint. I have spinach and beetroot (the last of the current harvest which I will pick very soon) as well as carrots, lettuce and lemongrass. In the last week, the nasturtiums have gone crazy - I think I will have plenty to use in salads over spring. The garden is also starting to show colour - masses of pansies in purple and crimson and yellow and the jasmine that I planted a year ago is flowering too. I plan to add a few more spring plants and herbs over the next few weeks. I'm looking forward to plenty of time in the garden to enjoy it all as the plants all wake up from winter hiberbnation.

******

70's Restaurant Revisited - Salmon En Croute

Ahhhhhh.... pastry!!! Is there nothing that can't be enhanced by being enveloped in a golden, puffy shell of buttery goodness? I will happily knock up a batch of shortcrust pastry, however I think I join most people in being a bit daunted by making my own puff pastry and opt for buying those super convenient sheets that can be pulled out of the freezer on a whim.

Recently at the Good Food and Wine Show in Sydney I was lucky enough to come across a producer of beautiful pre made pastry called Careme. Based in the Barossa Valley, they produce a variety of gorgeous hand made pastry varieties, rolled and ready to use. The quality will knock your socks off - like nothing you will find on the supermarket shelf. I am a complete convert to their gorgeous products and although they cost more and may be a bit harder to find, they are definitely worth it for the top notch results they give. To find out how to get your hands on beautiful Careme pastry, check out their website for more information:  http://www.caremepastry.com/

Today's recipe used a sheet of Careme puff pastry and is actually what I would classify as a super retro and frankly out of fashion pastry dish - up there with Vol au Vents! But let's be honest here, who doesn't still love a Vol au Vent? I decided to totally embrace the 70's trend for wrapping things in pastry and thought I would resurrect an old 70's restaurant/dinner party favourite - Salmon En Croute. Salmon, pastry.... what's not to like? I have taken this dish and added a delicious creamy cauliflower puree to the mix and also included some lovely fresh herbs. The result is a delicious, easy dish that looks a bit more posh and technically difficult than it actually is. So, pretend it's 1975 and get your Salmon En Croute on!

Layering the ingredients.........

Wrapping, glazing and finishing with poppy seeds........

Fresh from the oven, ready to be plated up.......

Salmon En Croute

with sugar snap peas and asparagus

You will need: 1 large fillet of salmon (about 500g), 1 sheet puff pastry about 30cm x 30cm. (I use Careme brand but any kind will work) 1 egg, 1 teaspoon water, 1/2 whole Cauliflower, 3 tablespoons butter, 2 tablespoons cream, 3 tablespoons finely grated parmesan cheese, 2 tablespoons chopped continental parsley, 1 tablespoon chopped dill, 2 tablespoons chopped chives, 1 teaspoon finely chopped thyme or lemon thyme, 1 tablespoon poppy seeds, salt and pepper.

Method: First, make the cauliflower puree. Cut the cauliflower into florets and boil in salted water until soft. Drain well and puree. Add 2 tablespoons of the butter, cream, parmesan and season very generously with salt and pepper. Mix well and set aside to cool.

Carefully remove any bones from the salmon using a pair of tweezers. Now remove the skin and season the salmon with salt and pepper.

Preheat the oven to 220C. Mix all of the herbs together in a small bowl.

Line a tray with baking paper and place the sheet of puff pastry on the tray. Spoon the cooled cauliflower puree on to the pastry and sprinkle half of the herbs over the top. Now place the salmon on top of the puree and sprinkle the rest of the herbs over the fish. Put the remaining 1 tablespoon of butter in small bits over the fish. Season again with salt and pepper.

Whisk the egg in a bowl with 1 teaspoon of water. Fold the pastry until it meets in the middle and pinch the edges together well (you don’t want it to pop open during cooking) Do the same with the ends. Brush the parcel with the egg mixture and sprinkle the poppy seeds over the top. Put a few holes in the pastry with a knife to let any steam escape while the parcel cooks.

Bake at 220C for about 20-25 minutes until the pastry is puffed and golden. Allow to rest for 5 minutes before cutting into slices and serving.

Serves 2-4 people

*******

An express Asian feast, dreams - and who stole my quails!!

Evening eveyone. I am happy to report that I am pretty much over this illness and that I am feeling almost normal again. Boy did that flu knock me out! I am not at all prone to sickness, so it was a bit of shock to be forced to pretty much take to my bed for two weeks. Not my idea of a good time, I can tell you! AND it kept me out of the kitchen!

As well as my flu symptoms, this sickness has been giving me some seriously crazy ass dreams too - the most amusing (and food related) being that I had dreamt I was competing in a cross between Masterchef and Iron Chef and it was a French themed challenge. I had this gorgeous quail dish worked out and all was going well, until someone stole my quails. How very dare they! I was bordering on hysteria, running up to strangers demanding that they give back my quails immediately, while the rest of my side dishes overcooked on the stove. When I woke up from the dream my heart was actually pounding, but would you believe it - I remembered my recipe for the quail dish! Now, I've never been inspired to cook a dish by a dream before, but I fully intend to turn the French quail dish into reality in the GG kitchen very soon. Many thanks to my kooky subconscious for the recipe idea - but do any of you dream interpreters know what it means when you dream about stolen game birds? Anyhoo.....

So it's Sunday night, my appetite is back after nearly 2 weeks with the flu and my tastebuds have a hankering for something with an Asian flavour. I also didn't want anything that was going to keep me away from the heater and the couch for too long (it's freezing!) I did toy with the idea of a sneaky Chinese home delivery, but instead I checked out the fridge and the pantry and came up with an easy Asian tasting plate that I managed to throw together in about 40 minutes. The result was three simple dishes - some fish, some greens, and some tofu - served with a couple of warming bowls of miso and seaweed soup on the side (not pictured - sorry, I completely forgot to photograph them, but they were your garden variety, instant Miso soups) Very yummy and a perfect accompaniment to any Asian meal.

I really love the concept of tasting plates - I like the sharing aspect, as well as the fact that you get to have a little bit of this and a little bit of that. Variety and generosity is good. Tasting plates also look great, providing a lovely visual contrast of colours and textures. They are a great way to entertain too, allowing everyone to just help themselves - and any of those pesky, fussy eaters to pick away at what they like and leave what they don't. 

Tonight's recipes are so simple and fast that I have just written them below in note form. Feel free to modify them to suit you. Here is what we shared for dinner on this chilly winter Sunday night, rugged up on the couch.....

Sunday Night Asian Tasting Plate

Crispy Seasame Barramundi with Wasabi Mayonnaise, Sugar Snap Peas with Sesame Oil and Soy Dressing, Fried Spiced Coriander and Pepper Tofu with Chilli Sauce

Method

For the Barramundi - I simply dusted the Barramundi with seasoned flour, dipped them in lightly beaten egg and then coated them in a mixture of 1/2 Panko breadcrumbs (you will find these in any Asian grocery store) and 1/2 sesame seeds. I then shallow fried the fish in peanut oil. The Wasabi mayo was just a couple of tablespoons of good quality aoli (garlic mayonnaise) I had in the fridge, mixed through with a generous amount of Wasabi paste. It can be as mild or as hot as you fancy.

For the Sugar Snap Peas - I steamed these for about a minute in the microwave and drizzled them with a couple of teaspoons each of soy sauce and sesame oil just before serving. I seasoned them with cracked pepper and sesame seeds to finish them off.

For the Tofu - I pounded together 2 teaspoons of coriander seeds, 1 teaspoon of Szechuan pepper, 1 teaspoon black peppercorns and 1 teaspoon sea salt. When it was finely ground, I added it to 2 tablespoons of plain flour and mixed it well. I tossed the cubed tofu in the flour and then shallow fried it until it started to turn golden and puffy.

While the tofu was still warm, I tossed through some chilli sauce, a squeeze of lime juice, a tablespoon of spring onion and seasoned well with salt and pepper. That's it - dinner!

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A Salmon Tale....

I love salmon. The lovely pinkish flesh, the delicious buttery taste and that luxurious texture. One of the best bits of the salmon is the tail - often overlooked in favour of the chunkier parts of the fish, it has a delicate marbling of fat through it that makes it moist and super tasty. It rarely has any bones (occasionaly if you buy a super large sized piece you may find one or two, but this isn't common) and it is easy to cook. Salmon tail is also a great way to enjoy this beautiful fish if you are on a budget - salmon steaks can be quite pricey, but with the tail you are not getting bones and it is not as chunky as the rest of the fish. Win!

Apart from tasting amazing, salmon is also incredibly good for you, crammed with Omega 3 oils, high amounts of protein and chock full of vitimin D. Great for your skin, your hair and the rest of you!

Regular Gourmet Goddess readers will remember the fish cooking technique I learned in Paris last year - placing the fish on a bed of herbs or aromatics, to cook the fish gently and infuse it with heaps of flavour. Well, today's recipe uses that same technique, this time with fennel as the star flavour. I know many people are hesitant to use fennel - but it really works beautifully in this dish, imparting a delicate herbaceous character to the salmon that is just gorgeous.

The salmon before it went into the oven -

nestled cosily on a bed of fennel,onions,red onion,parsley and garlic.

I decided to team the salmon with a salad of watercress and pink grapefruit. The peppery nature of the watercress and the sweet tang of the grapefruit is a lovely contrast to the rich, buttery taste of the salmon. I added a very simple poppyseed vinigarette for the dressing.

With the salmon itself, I made a very simple, throw together with one hand behind your back, caper butter. You could easily add garlic or other herbs to this if you wanted to, but it was a weeknight, I was hungry and it was "cooking night" on SBS, so I wanted something fast and easy so I could get my weekly dose of Adriano Zumbo and Anthony Bourdain!

This whole dish took about half an hour to create, so it makes a great midweek meal or stress free dinner party dish. And here it is, in it's pinky, salmon-ish glory.....

And after....succulent salmon and infused with all those great flavours,

served with caper butter, a watercress and pink grapefruit salad and poppyseed dressing.

You will need:
For the salmon - 1 salmon tail, 1 tablespoon chopped continental parsley, 2 cloves sliced garlic, half a red onion cut into thin slices, the green part of 1 fennel bulb cut into slices, salt and pepper, a splash of olive oil.

For the sauce - 1 heaped tablespoon salted butter, 2 teaspoons roughly chopped capers, salt and pepper.

For the salad - 1 bulb fennel sliced finely (white part only - you will use the green part for the roasting of the fish), 1 pink grapfruit cut into segments with the white pith removed, half a red onion sliced finely, a couple of handfulls of watercress (trim the larger tough stalks off so that you are mostly left with the delicate leaves)

For the salad dressing - 2 tablespoons white balsamic vinegar, 2 tablespoons good quality olive oil, 2 teaspoons poppyseeds, 1 teaspoon sugar, pinch of salt, pinch of cayenne pepper, a little black pepper to taste.


Method:
First, preheat the oven to 220C. Then, line a baking tray with baking paper.
Combine the parsley, garlic, onion and green part of the fennel and place it on the baking tray in a thick layer the size of the salmon tail.

Check that the salmon does not have any bones by feeling the surface of the flesh - it is unlikely that you will come across any in the tail, but if your fishmonger has given you a large peice, you may occasionally find one or two. Use tweezers to remove any that you find.

Rub the salmon all over with olive oil and season with salt and pepper. Lay the fish on top of the fennel mixture. Set aside.

Now make the salad dressing - simply whisk together all of the dressing ingredients until it starts to emulsify (you will know this is happening when it has thickened slightly) Taste for seasoning and adjust if necessary. Set aside.

Place the salmon in the oven and bake for 10-15 minutes, depending on the size of the salmon. Watch how it is going so that you do not overcook it - the flesh should yield slightly when you press on it.

While the salmon is cooking, toss together your salad ingredients and arrange on your serving plate, without the dressing.

Now make the caper butter - just combine all of the ingredients in a warm pan until the butter is melted. Set aside.

When the salmon is cooked, take it out of the oven and allow it to rest for 5 minutes. Lift the salmon off the bed of fennel and place on your serving dish. Spoon the caper butter over the salmon.

Dress the salad and serve with the fish. Delicious.

Serves 2 for a main course or 4 for an entree.

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Christmas and Clams!

Regular followers of Gourmet Goddess could be forgiven for thinking that I had fallen off the face of the earth, given my lack of posts over the last couple of weeks. Things have been incredibly hectic, as we run headlong into to the end of 2010. There has been quite a lot of eating out (damn you silly season!) with the occasional sneaky midweek pizza delivery (oh yes, it's not all "plating up" and degustation in the GG kitchen. Even me, who adores cooking suffers from days when I just can't face entering the kitchen - ok, well not that many days....but believe me, they do happen!)

I'm lucky to be able to take a couple of weeks off over the Christmas break and this year I really feel like I need it. 2010 has been huge - amongst other things I have moved 2 households and created a new one, got engaged, visited 7 countries, attended cooking school in France, moved workplace into a new office, started my first vegetable garden (with composting!), crawled underground through Viet Cong fighting tunnels, eaten river snake on a stick and fried crickets in Cambodia, eaten raspberries warm from the sun on the steps of Sacre Couer in Paris and had the pleasure of experiencing the best meal of my life thus far at Tetsuya's (check out my recent review for all the details) Looking back over the year, it has been completely amazing. I'm looking forward to using the next few weeks to regroup and relax before the new year begins (and 2011 is already shaping up to be another biggie)

Now that I am offiicially on holiday and Christmas is only 5 days away, I really need to sort out what I am cooking for Christmas lunch - how are the rest of you going in the Christmas planning department? My problem at the moment is too many ideas! I never really do the "traditional" lunch (you know, the full pudding and turkey thing, usually in 40 degree heat- memories of childhood Christmas dinners in Perth) This year is rather special, as I will be cooking Christmas dinner for the first time for my lovely in-laws-to-be. Well, no matter what I decide to cook, I do have a few bottles of French champagne stashed away for the occasion, so that's a start!

When I was out yesterday talking to my fishmonger about possible menu items for Christmas day, I noticed he had some lovely fresh vongole (clams) for sale. I really love vongole and usually serve them the traditional Italian way - cooked with chilli, garlic and oil and served with spaghetti. This time, I thought I would do something a bit different to my usual recipe. I went for a tasty tomato based sauce, with the delicious addition of leeks, olives, rocket, roasted capsicum and a hint of chilli - a really tasty and a great way to serve the clams.

I chose a garlic, basil and celery linguine for the pasta this time - a lovely variety that I purchased recently, made in Australia by the award winning pasta company Bellata Gold. They are a family company based in Tamworth NSW, who produce a beautiful range of pure durum wheat semolina pastas. To learn more about them and their great product, check out the website: http://www.bellatagold.com.au/  I purchased a few varieties at a gourmet store in Canberra last weekend, but looking at the prices on the Bellata Gold website, I bought mine at a big markup. I will be buying direct from the producer next time - a whole lot cheaper!

So, here is this week's recipe - packed full of flavour and easy to put together. Just make sure that your seafood is super fresh and you can't go wrong.

Vongole linguine

with leek, olive and rocket sauce

You will need:
About 500g fresh vongole (clams), 375g linguine or spaghetti, 1 leek sliced finely (use only the white and pale green part), 3 cloves garlic, 1 small red chilli seeds removed and chopped finely, 1 heaped tablespoon chopped black olives, 1 heaped tablespoon finely diced roasted red capsicum (you can buy this at the deli or continental shop - or try the olive/pickle section of your supermarket - you can get decent one roasted capsicum in jars), 2 cups diced tinned tomatoes or passata (I prefer passata, but tinned tomatoes are fine), 1 teaspoon sugar, 1 bunch rocket finely chopped, a splash of olive oil, 1 tablespoon salted butter, Salt and pepper to taste.

Method:
Heat the olive oil in a pan and add the leek. Cook on a medium heat until it starts to soften. Add the garlic and cook for about a minute. Add the chilli and the tomatoes/passata. Combine and allow to simmer gently for 5 minutes. Add the sugar, olives, capsicum and simmer for another 10 minutes.

Put your water on to boil for the pasta, with a teaspoon of salt. When it starts to boil, add your pasta, give it a good stir and let is boil. In the meantime.....

Rinse the vongole under cold water and drain well. Add to the tomato mixture and put the lid on the pan. Allow the vongole to cook for a few minutes. When they are cooked they will pop open. Disgard any that don't.

Add the rocket and butter to the mixture and stir it through. Taste for seasoning and add salt and pepper to taste.

When your pasta is cooked, drain it and toss the sauce through.
Serve right away.

******

Frenchified Fish

As you would all be aware, I recently returned from a stint in Paris where I was lucky enough to not only indulge in some beautiful French food and produce, but to also attend cooking school there. I learned a lot in the process and today I would like to share a dish inspired by my time there that also uses a brilliant technique for cooking fish that is so simple - but yields the most superb results.

This cooking principle uses a bed of fresh herbs on which to cook the fish, so that it is not only cooked gently and away from a direct heat source (thus retaining all the moisture and flavour) but also giving the fish the most goregous fresh aroma and taste of the herbs at the same time. The method is fast and simple and I swear that once you try it, you will be as blown away by the result as I was! This is how fish is meant to taste. You could use whatever fish you wanted to, but don't choose fillets that are too thin or fragile. I used Jewfish (Mulloway) for my version today. In Paris we used large Bream fillets. Just choose what you like and what looks super fresh. I am keen to try this technique with salmon too - I think it would be beautiful. If any of you do try the salmon option, let me know how you go.

I chose to serve my fish with a rich and creamy gratin of fennel and cauliflower and a wedge of lemon. It would also be great with mash and asparagus, or even just a simple salad of endive for a lighter option. But however you serve it, I promise it will be the juiciest most delicious fish you've ever tasted. This cooking technique is that good.

French style baked Jewfish with fresh herbs

and fennel and cauliflower gratin

For the fish:
You will need: 1 piece of fish per person - use fish that is reasonably thick and not too delicate.
1 bunch each of continental parsley, tarragon and dill - plus salt, olive oil, lemon to serve.

Method
First, line a shallow baking tray with foil or baking paper and preheat the oven to about 220C.

Take the fish fillets and ensure that there are no bones embedded in the flesh. If there are, remove them with tweezers (the cheffy term for this is called "pin boning") Cut them into individual portions if necessary and cut each piece across the skin in 3 places. Pat the fish dry with paper towels and set it aside.

Tear all the leaves off the herbs and discard any tough stalks. Chop the herbs roughly and combine well. Drizzle the baking tray with olive oil and then pile the herbs in a thick pile/layer straight onto the tray.

Rub the fish on both sides with olive oil and salt. Place skin side up onto the layer of herbs and drizzle with a little extra olive oil. Bake in the oven for 6 - 10 minutes depending on the thickness of the fish. It should be super moist so be careful not to overcook it. Allow to sit for 2 minutes on the tray before serving (be sure to scoop up the fresh herbs with the fish so that these can also be enjoyed) Serve with a slice of lemon.

For the gratin:
You will need:
1 fennel bulb - green part removed and cut into thick slices, 1 small or half a large cauliflower cut into florets, 2 tablespoons salted butter, One and a half tablespoons plain flour, 3 cups milk, 1/8 teaspoon freshly ground nutmeg,1/2 cup dry breadcrumbs, salt and pepper.

Method:
Place the cauliflower in a pot of salted water and cook until just soft enough to easily stick a knife through. Add the fennel and cook for about 2 minutes. Drain the cauliflower and fennel and place in an ovenproof dish. Set aside.

In a saucepan, melt the butter and when it starts to foam, add the plain flour. Stir it in well, to make a roux. I use a whisk for this - it means you can remove any lumps that might appear in the sauce quickly and easily. Let the roux cook for a minute or two (you want to cook the flour well, but be careful not to let it brown. If it does, start again!) Add half of the milk and whisk quickly and thoroughly. Keep whisking and gradually add the rest of the milk. Dont be insipid with your whisking - put your back into it - you don't want lumps!

Let the sauce cook for a few minutes, until it thickens to a custard like consistencey. Add salt, pepper and the nutmeg and cook for another minute. Pour over the cauliflower and fennel. Sprinkle the breadcrumbs over the top and bake for about 30 minutes until the crust is golden. Let it rest out of the oven for 10 minutes before serving.

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Delicious Scotland - Part II

Welcome to part two of my Scottish food adventure. Here are some more of my favourite meals enjoyed in Glasgow, Edinburgh and the picturesque Highlands. There was just so much beautiful food out there to experience and I manged to sample some fantastic dishes. Here are some more of my highlights.

I enjoyed this beautiful rich seafood chowder at a small inn on the shores of Loch Ness. Full of leeks, herbs, cream and a selection of succulent local seafood it was indulgent and delicious. They served hunks of straight- from- the- oven, house made bread on the side which was perfect for capturing all that delicious liquid. I haven't made chowder for ages and this really inspired me to do just that very soon.

This next dish was just so simple, but it proved yet again that if you use quality ingredients you don't have to fuss around with them too much. This perfectly prepared local smoked salmon was served with a drizzle of parsley oil and fresh herbs, and that was all that was needed for a luscious starter. The salmon had an almost buttery texture that was irresistable against the freshness of the parsley oil. Yum!!

You already know how I feel about meringues *swoon* - and this gorgeous looking specimen that I enjoyed in Edinburgh was pretty much meringue perfection for me. The sweet crunch of the meringue, served with tangy raspberries and marscapone cheese were a knockout. And my goodness, doesn't it look beautiful on the plate?! Like garnet red jewels on a snowdrift. *sigh*

Scottish seafood knocks my socks off again with these fabulous oysters. Freshly shucked, briny, plump and glistening in their shells, they needed nothing but a touch of lemon and a dash of pepper. I just love that pure explosion of sea taste that a very fresh oyster delivers - and these oysters were simply outstanding.

My experience of the following dish was no doubt enhanced by the fact that I ate it whilst sitting out in the gardens of the historic Dornoch Castle Hotel on a crisp highland spring day, overlooking the 12th Century Dornoch Cathedral. But setting aside, I really loved this dish of pork loin and celeriac mash served with a superior black pudding and a creamy mustard and cress sauce. Rich flavours, juicy pork and a beautifully spiced black pudding made this dish so satisfying. 

Visiting old friends in Edinburgh, we had planned to have lunch together and then go off for an afternoon of strolling around the gorgeous city. Unfortunately the strolling never eventuated - lunch kind of stretched out to a four hour, twelve course extravaganza at a fantastic Spanish restaurant my friends Tancred and Evelyn recommended. The afternoon was wonderful - lots of laughter, invigorating discussions and Spanish wine of course! The tapas dishes we enjoyed were outstanding. Each one so full of flavour and perfect for sharing.

So, we started with scallops cooked with leek and crispy jamon, marinated white anchovies and a confit of duck leg served with a sauce of calvados (with duck meat so tender that you literally touched it, and it fell from the bone)

Next on the menu we chose a spicy chorizo stew in a garlicky, chilli tomato gravy - then moist, juicy almond and herbed beef meatballs - and waiter.... please bring us more duck.......oh...the duck......

Evelyn and I are both black pudding fans, so we couldn't resist the black pudding with apples - which was for me one of the standout dishes of the afternoon. The best black pudding I have ever tasted. And it worked so beautifuly with the sweet, caramelised apples. We also enjoyed a selection of spanish cured meats and cheeses, and completely addictive chicken croquettes - we loved them so much we ordered a second batch! Crunchy and crisp on the outside, creamy and rich and decadent on the inside.

As well as a second batch of croquettes, we savoured a whole hot baked goat's cheese with seville oranges (what an inspired combination - rich and sticky and delectable) and fried, spiced chicken with lemon and mustard - the chicken inside the crisp coating was meltingly moist, sweet and tender. Just delicious. Lunch was four hours of complete gastronomic heaven, made all the sweeter by sharing time with dear friends.

My last night in Scotland - and this beautiful, perfectly cooked lamb shoulder was a fitting end to what was a suprising and satisfying culinary journey. The lamb had been slow cooked and was so tender it just fell apart on the fork. Served simply with a reduction of pan juices and a touch of wine and juniper, it was as comforting and cosy as a bunny rug. It went beautifully with the amazing, peaty, velvety, buttery tasting whisky that I drank with it. Outside, the wind blows over the black, icy loch. Comfort food? Yes - very comfortable thankyou......

If you ever have the opportunity to visit beautiful Scotland, then make sure you sample the spectacular seafood that they have on offer, as well as the wonderful game. I think it is the clean air and water and the wild open spaces that make the produce so special. I absolutely fell in love with the food as well as the countryside that seemed to teem with wild pheasants, rabbit and deer. And I'm sticking to my guns on the whole haggis issue - forget about being squeamish about what it is made of - it is a delicious expression of head to tail eating. The Scots knew what they were doing with that one. It's good to occasionally eat something that scares you a little. Well, they aren't Scotland the brave for nothing!

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Scottish Food Fancies - Part 1

As well as bagpipes, tartan, the kilt and big hairy cows, Scotland is also the home of the deep fried Mars Bar -  so you can imagine that when I jumped on my flight from London to Inverness I was probably not expecting the best in the way of culinary experiences. Before I go any further, I will confirm that I am a haggis lover. I am not squeamish about chowing down on this iconic Scottish dish of minced offal, barley, oats and spices, served conveniently in a sheep's stomach. My sister who lives in Scotland thinks the whole idea of haggis is revolting, but happily my lovely Scottish brother in law doesn't feel the same way and treated me to haggis and tatties (potatoes) on my very first night in Scotland.

Haggis dispatched, it was time to see what other culinary treats Scotland had to offer. As it turns out, my visit to Scotland was full of wonderful food experiences - so many in fact that I will be sharing them with you two installments.

Driving around the Scottish Highlands is thirsty work and we decided that afternoon tea was in order. Now, whilst I adore a cup of tea (in fact, I do confess to having a bit of a tea fetish - I have so many varieties and even my desk at work has a pot of tea permanently brewing away on it) I'm generally not a huge cake fan, but when I saw the homemade cakes on offer at this little roadside coffee shop in the middle of nowhere, I just had to indulge. Mine is the chocolate and sour cherry concoction at the front - and boy, was it spectacular. My brother in law chose the creamy caramel delight at the back (which I tasted and can confirm that it was delicious) The cakes were all made by the lady that ran the shop (she also runs the ajoining plant nursery). Teamed with an invigorating pot of freshly brewed tea, it was just perfect.

Whilst visiting the small town of Beauly, I enjoyed this beautiful whole loch trout, at a local restaurant called The Priory (located next to, you guessed it - a 13th Century priory) cooked simply with butter and lemon sauce. It was my first foray into Scottish seafood and as you will see, it wasn't the last. Perhaps it was the deep, dark, cold and very clean waters of the local lochs that made this fish taste so pure and delicious, but it was just perfect.

Oats feature heavily in Scottish cooking and being a big fan of oats I jumped at the chance to try this dish of oat crusted seafood in the little seaside village of Cromarty. The oats were finely ground and seasoned and provided the perfect nutty tasting crust to the super fresh local seafood - scallops, octopus, mussels and salmon. Again, quite a simple dish but so tasty and delicious. I will be stealing the oat crust idea for a dish of my own very soon - it is a great super tasty alternative to breadcrumbs and makes the crust super crispy. Yum!

Back to The Priory for afternoon tea and a selection of Scottish shortbread, scones, caramels and my favourite - meringues! These meringues were to die for - sandwiched between a layer of freshly whipped cream, they were all I wanted with my pot of tea. The other selections didn't stand a chance, so I can't tell you what they were like!! Those meringues took me to my happy place.

I love a terrine and this game terrine really hit the spot. Made with venison and rabbit, served with hot toast and a housemade beetroot relish, this was perfect washed down with a pint of ale at the Plockton Pub. Does anyone remember the wonderful series "Hamish Macbeth" ? Well it was filmed in the picturesque village of Plockton, which can now add a pretty fabulous terrine to its attractions.

Still at the Plockton Pub - it was cold and windy outside, but this salmon and haddock pie warmed the cockles of my heart. Served with a creamy mustard and herb sauce and a breadcrumb crust, it was comfort food personified. The fish was a mixture of fresh fillets and a touch of smoked haddock, which really took the flavour to another level. It was rich and tasty and the fish was cooked just right.

A change of location now - off to the cobbled streets of Edinburgh for their version of a seafood platter. More like what I would call a chowder - Salmon, mussels, scallops and prawns served with a dash of cream, horseradish and crusty bread. It was big on flavour and once again the seafood was superb - clean, fresh tasting and perfectly cooked.

My love affair with game was indulged in this superb venison pate, flavoured with juniper berries and served with oatcakes, spiced red cabbage and fresh redcurrants. This dish came from a little cafe/restaurant in the village of Cromarty (where you will recall I also enjoyed the fantastic oat crusted seafood) This pate was rich and velvety, with the herbal aromatics of the juniper complimenting the venison beautifully. Teamed with the tart burst of the fresh redcurrants and the nuttiness and texture of the oats, it really was a taste sensation.

So ends the first installment of my favourite Scottish food experiences - there were a whole lot more, which I will share with you all soon in Scottish Food Fancies II. Scotland is indeed proving to be bonny. And not a deep fried Mars Bar in sight.

*****