Scanning back through recent posts, I realise I’ve become a bit of a naval gazer, wallowing in my holy thoughts(!) and haven’t posted any decent recipes. I think it is due to the fact that Dave and I have been so busy with his selection conference and attending weddings (the figure for this year is now 12 weddings) and being away from home and attending countless meetings that I haven’t had the energy to try lots of different recipes. I’ve found myself embedded in a food rut where it is simpler to use oven chips and jars of sauce to compose a meal than really make an effort -although I despise them. You haven’t really got a clue what you’re eating if you use these convenience ingredients so I do prefer to make dishes from scratch.
This weekend, as well as going to the Jarrett’s wedding, (Paul and Fiona have long been known as the Jarretts, when they first got together even though she has yet to relinquish her surname!) where they will be having a hogroast(yum!), we will be hosting friends for Sunday lunch, Ian and Colleen and baby William. Ian is vegetarian and Colleen can’t eat dairy so I shall have my work cut out for me! At least I don’t have to consider baby food as they will bring something for William to feast on.
I think I’m going to roast some salmon and do a summer couscous dish that I have adapted from Jamie Oliver. For me, the couscous dish reminds me of many happy of barbecue parties with friends such as Jo and Paul when we all lived in Leeds.
Roast Salmon and Summer Couscous
Serves 4
4 salmon fillets or steaks
255g couscous
1 red pepper
2 courgettes
a bunch of asparagus if available
2 spring onions
fresh basil, mint and coriander
lemon juice
olive oil
red wine vinegar
salt and pepper
Jamie’s recipe requires you to char the peppers, remove the skins and chop, which is very labour intensive. I have a cheat’s method – I find it easier to chop the pepper, courgettes and asparagus in to bite size chunks, drizzle them with a little olive oil and roast them in the oven (200 degrees celcius) in a baking dish for 10-20 minutes until they are soft and slightly blackened.Once they’re done, set them aside to cool. Place the salmon fillets on a roasting tray and put in the oven at 200 degrees celsius for about 16-20 minutes. Whilst the salmon cooks, put the couscous in a bowl and pour over 1/2 pint of cold water and leave it to soak in to the grains. Chop the herbs up finely and cut the spring onion into thin slices. When the couscous appears to have absorbed the water, stir in the roasted veg, the chopped herbs and spring onions. Then season with a few tablespoons of lemon juice, the olive oil, slat and pepper and red wine vinegar. As the salmon is ready and serve it up on plates with a large spoonful of the couscous salad and some watercress salad. This is a really eye catching, mouth watering dish full of red, green and yellow hues.
