Dinner 17May

PeterL said:

Was fresh Atlantic Salmon crumbed with couscous (and shallow fried) with a
parsley and roasted hazelnut pesto, lemoned couscous under the fish and
broadbeans drizzled with olive oil and seasoned with sea salt and cracked
black pepper.

--
Peter Lucas
Brisbane
Australia

Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

That sounds delicious!
On Tuesday for company, (one guest gluten intolerant) I made a crushed
macadamia nut/parsley/ pres.lemon/ butter type of pesto to top pieces
of fresh snapper. Very nice too. Cooked it on a bed of pre-cooked
sauted fennel slices and sweet halved cherry tomatoes.
( was thinking of cous cous instead of the breadcrumbs, but it was
also on the list of banned gluten ingredients, so settled for the nuts
which worked just fine.)
--
cheers
Bronwyn

"Bronwyn" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

PeterL said:

Was fresh Atlantic Salmon crumbed with couscous (and shallow fried) with
a
parsley and roasted hazelnut pesto, lemoned couscous under the fish and
broadbeans drizzled with olive oil and seasoned with sea salt and cracked
black pepper.

--
Peter Lucas
Brisbane
Australia

Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

That sounds delicious!
On Tuesday for company, (one guest gluten intolerant) I made a crushed
macadamia nut/parsley/ pres.lemon/ butter type of pesto to top pieces
of fresh snapper. Very nice too. Cooked it on a bed of pre-cooked
sauted fennel slices and sweet halved cherry tomatoes.
( was thinking of cous cous instead of the breadcrumbs, but it was
also on the list of banned gluten ingredients, so settled for the nuts
which worked just fine.)
--
cheers
Bronwyn

Nothing complex, beef stew wand dumplings with some fennel root to sweeten
up, bloody weather here has gone back to autumn so needed something filling
and warm 🙂

Bronwyn <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

PeterL said:

Was fresh Atlantic Salmon crumbed with couscous (and shallow fried)
with a parsley and roasted hazelnut pesto, lemoned couscous under the
fish and broadbeans drizzled with olive oil and seasoned with sea
salt and cracked black pepper.

Quoted message said:

That sounds delicious!
On Tuesday for company, (one guest gluten intolerant) I made a crushed
macadamia nut/parsley/ pres.lemon/ butter type of pesto to top pieces
of fresh snapper. Very nice too. Cooked it on a bed of pre-cooked
sauted fennel slices and sweet halved cherry tomatoes.
( was thinking of cous cous instead of the breadcrumbs, but it was
also on the list of banned gluten ingredients, so settled for the nuts
which worked just fine.)
--

I'm going to have to try that fennel soon. Been meaning to for quite
some time, but just haven't got around to it.

--
Peter Lucas
Brisbane
Australia

Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

PeterL said:

Bronwyn <[email hidden]> wrote innews:[email hidden]:

Quoted message said:

PeterL said:

Was fresh Atlantic Salmon crumbed with couscous (and shallow fried)
with a parsley and roasted hazelnut pesto, lemoned couscous under the
fish and broadbeans drizzled with olive oil and seasoned with sea
salt and cracked black pepper.

Quoted message said:

That sounds delicious!
On Tuesday for company, (one guest gluten intolerant) I made a crushed
macadamia nut/parsley/ pres.lemon/ butter type of pesto to top pieces
of fresh snapper. Very nice too. Cooked it on a bed of pre-cooked
sauted fennel slices and sweet halved cherry tomatoes.
( was thinking of cous cous instead of the breadcrumbs, but it was
also on the list of banned gluten ingredients, so settled for the nuts
which worked just fine.)
--

I'm going to have to try that fennel soon. Been meaning to for quite
some time, but just haven't got around to it.

--
Peter Lucas
Brisbane
Australia

Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

I think it was on The Cook & the Chef with Maggie Beer a couple of
weeks back.
the recipe is on the ABC website.

Bronwyn <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

PeterL said:

Bronwyn <[email hidden]> wrote
innews:[email hidden]:

Quoted message said:

On May 18, 3:48 pm, PeterL <[email hidden]> wrote:
> Was fresh Atlantic Salmon crumbed with couscous (and shallow
> fried) with a parsley and roasted hazelnut pesto, lemoned couscous
> under the fish and broadbeans drizzled with olive oil and seasoned
> with sea salt and cracked black pepper.

Quoted message said:

That sounds delicious!
On Tuesday for company, (one guest gluten intolerant) I made a
crushed macadamia nut/parsley/ pres.lemon/ butter type of pesto to
top pieces of fresh snapper. Very nice too. Cooked it on a bed of
pre-cooked sauted fennel slices and sweet halved cherry tomatoes.
( was thinking of cous cous instead of the breadcrumbs, but it was
also on the list of banned gluten ingredients, so settled for the
nuts which worked just fine.)
--

I'm going to have to try that fennel soon. Been meaning to for quite
some time, but just haven't got around to it.

Quoted message said:

I think it was on The Cook & the Chef with Maggie Beer a couple of
weeks back.
the recipe is on the ABC website.

Yaaahaa. Which one?

http://tinyurl.com/2jpcw2

BTW.......... do you want an autograph from Maggie when I'm down there?

--
Peter Lucas
Brisbane
Australia

Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-