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Posts Tagged ‘Cavistons Food Emporium’

Lenten Challenge 2014: Friday Meat-Free Meal Week 6

Posted in Recipes, tagged , , , , , , , , , , on 14/04/2014| Leave a Comment »

Sea Bass with Sea Salt, Pepper and TurmericGoodness, it’s been a busy week in our Irish home. The Easter break is upon us and there’s been much to do. On nights like tonight, I am thankful for simple dishes…ones that take very little effort but taste like you’ve been working hard in the kitchen all day.

Tonight I made one of my family’s favourites: Sea Bass with Sea Salt, Pepper and Turmeric. This dish is really simple to make, especially when it’s served up with a side of green beans, a few roast potatoes, and a salad of sliced tomatoes. Yummm!

Ireland is an island blessed with an abundance of gorgeous seafood. I had no idea how lovely fresh fish could be until I moved here. Plaice, salmon, haddock, cod, sea bass…not to mention prawns, muscles, oysters, clams…it’s all here for the baking, grilling, roasting, pan frying…you name it!

My favourite place to buy seafood in Ireland is in Cavistons in Glasthule. The vegetable selection and bakery is wonderful too! Here’s a video from Cavistons sure to entice you:

There’s only one more meat-free Friday to go in Lent 2014. Next week we’ll be focusing on Easter decorations, dying eggs, making hot cross buns from scratch, and lots of other Easter-related activities in our Irish home. Hope you’re gearing up for a festive celebration too!

All the best!

Sea Bass with Sea Salt, Pepper and Turmeric

Serves 4

Ingredients

4 x 150g/1 ¼ lb of Sea Bass

½ lemon

olive oil

sea salt

pepper

turmeric

* You’ll note there are no specific amounts given for most of the ingredients in this recipe. That’s because I just eye-ball and guess-tamate with this dish.

Directions

1. Pre-heat oven to 400°F/200°C.

2. Line a baking dish with aluminium and a sheet of oven-proof paper.

3. Wash fish and blot dry with kitchen roll (paper towel).

4. Squeeze lemon juice liberally over fish. Let sit for a few minutes.

5. Pour enough olive oil over fish to coat lightly.

6. Lightly sprinkle sea salt over fish.

7. Grind fresh pepper over fish.

8. Lightly sprinkle turmeric over fish.

9. Place fish in centre of oven and bake until cooked through (about 20-25 minutes).

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Salmon Fillets with Pesto and Pecorino Topping

Posted in Recipes, tagged , , , , , , , , , , , on 23/02/2013| 7 Comments »

Many of you have written in and asked, “What do the Irish eat during Lent?”.

The simple answer to that question is: “Pretty much what everyone else in the world eats during Lent.”

If you mean to ask, “What do Irish Catholics eat during Lent?”…well, that’s an entirely different question.

Catholics everywhere are meant to observe the Lenten tradition of giving something up. In Ireland most will abstain from eating sweets and puddings (dessert) or drinking alcohol. The exception, of course, is on St. Patrick’s Day when everyone gets a free pass to do as they please. I still don’t know how that came about but you know the saying “when in Rome…”. On Ash Wednesday, Good Friday and all Fridays during Lent, Catholics also observe the custom of not eating meat.

DSC_0376In our home, we typically eat fish once a week throughout the year. During Lent we eat it on Fridays. I tend to serve salmon because it’s a healthy protein, high in vitamin A and omega-3 fatty acids, which are essential for proper brain and heart function. My favourite places to buy salmon in Ireland are Caviston’s Food Emporium in Glasthule, Donnybrook Fair, and Marks & Spencer.

When it comes to recipes, Delia Smith’s roasted salmon fillet with a crusted pecorino and pesto topping is hard to beat. You may think pesto and salmon are an odd combination but the two together are just divine. As this is a dish I have been making for many years, I offer you the following three bits of advice: 1) supermarket pesto works better than homemade; 2) omitting the breadcrumbs from this recipe is fine; and 3) don’t substitute Parmesan cheese for Pecorino…it just doesn’t taste the same.

This simple salmon recipe is one I’m sure you’ll enjoy both during Lent and the whole year through.

Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping

Serves 4

Ingredients

4 x 5-6oz salmon fillets

2 rounded tablespoon finely grated Pecorino cheese

4 tablespoons fresh pesto sauce

squeeze of lemon juice

4 tablespoons fresh breadcrumbs

salt and freshly milled black pepper to taste

Directions

1. Pre-heat oven to 230°C/450°F/gas mark 8.

2. Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren’t any stray bones lurking.

3. Now place the fish on a baking tray that’s been covered with foil or parchment paper.

4. Give each fillet a good squeeze of lemon juice and a seasoning of salt and pepper.

5. Give the pesto a good stir and measure 4 tablespoons into a small bowl, mix a third of the breadcrumbs with it to form a paste and spread over the salmon fillets.

6. Then, mix half the cheese with the remaining breadcrumbs and scatter this over the pesto. Then finish off with the remaining cheese.

7. Place the baking tray on the middle shelf of the oven and cook for 10-12 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist.

8. Serve immediately with steamed new potatoes.

For more information about the Irish and Lent, please visit these websites: http://www.worldirish.com/story/22662-11-things-the-irish-will-give-up-for-lent-this-year

http://www.independent.ie/irish-news/instead-of-giving-up-for-lent-give-something-back-says-cardinal-29068738.html

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