Category Archives: Lunch Dishes

A few more crabs means we poor pensioners can eat again!

Crab, lettuce, garlic aioli roll

Crab, lettuce, garlic aioli roll

Wednesday, after an amazing lunch of crab roll with garlic aioli and lettuce, and full of hope after the day before, we headed to Monkey Mia to crab once again. Our neighbour and his son took their big boat out too.

We put the boats in at 2.30 and headed back to to the boat ramp at 4.30. They caught (and threw back) 3 undersized crabs, we brought home 6 good sized ones, threw back 3 just size ones and heaps of females (tiny through to size). I reckon yesterday’s big boys knew the girls were coming!

Dinner last night was roast veggies (pumpkin and sweet potato bought back in Carnarvon and still going strong) with a couple of sausages thrown in on top, peas and gravy. It was good!

Lunch today, we were forced to have another crab sandwich. It’s a terrible, hard life we lead.

Advertisements

Pickled Fish, Potato and Beetroot Salad

Pickled Fish, Potato and Beetroot Salad

Pickled Fish, Potato and Beetroot Salad

It was a windy morning, so after a luxury breakfast of perfectly ripe Carnarvon avocado and tomatoes on toast, I suggested to Russ we head out for a drive. I wanted to take some photos so he packed a rod and a few prawns to fish for whiting off the beach. I hate fishing off the beach for some reason, much preferring to be out on the water in any sized boat. As it turned out, I had more success with my photos than Russ did with his fishing lol.

We got in late for lunch so I decided it was the right day to make a Pickled Fish, Potato and Beetroot salad I’ve been planning to do for a while. I saw a recipe recently for something similar using rollmops and thought it’d be work with our home done stuff. The recipe I saw used green apple and dill leaves-I had neither so used an original dill pickle instead-giving me a bit of crunch and a subtle dill flavour. We pickle our own fish, so I have no idea what the weight of the fish I used was. I used a 340g salsa jar of it for the two of us. With us being late home, I used tinned potatoes-normally I would cook my own, but the tinned were fine.

After lunch we went fishing out the front amongst the moored fishing boats. Yesterday we caught at least 40 undersized pink snapper (about 6 were getting close) there, today I didn’t lose a bait!

Pickled Fish, Potato and Beetroot Salad

  • 1/4 cup sour cream
  • 1/4 cup yoghurt
  • 1 tablespoon prepared horseradish
  • 2 teaspoons lemon juice
  • salt and pepper
  • 1 tablespoon fish pickling juice
  • 2 potatoes, diced, cooked, cooled (or cheat and use canned baby potatoes)
  • Pickled fish, enough for two, cut into bite sized pieces (that’s how we pickle ours)
  • 1 400g can baby beets, rinsed, quartered
  • 1 small red onion, sliced fine, or use some of the onion you pickled the fish with
  • 1 dill pickle (not a gherkin) diced fairly small
  • 2 tablespoons chopped parsley or dill leaves
Pickled Fish, Potato and Beetroot Salad

Pickled Fish, Potato and Beetroot Salad

Method

  1. Combine the sour cream, yoghurt, horseradish, lemon juice, salt and pepper and enough pickling juice to thin the dressing a little.
  2. Mix the remaining ingredients gently together in a bowl, fold through the dressing and serve.

This slideshow requires JavaScript.

Ranch Eggs My Way

Ranch Eggs 4

Ranch Eggs 4

Our beautiful Carnarvon tomatoes are starting to ripen fast now. I made Saffron Tomato Relish yesterday; today I made Ranch Eggs for our brunch. I got the idea from a cafe in Daylesford-they practically gave me the recipe via the menu description of their dish. I added the spices and flavourings I thought were in it (or should be). We love it so much, I’m making the full recipe of sauce and will pop it in the fridge for another day soon. At the moment we have a lot of premium leg ham vacuum sealed and in the fridge, so I’m using it instead of chorizo (I’ve also added 1 teaspoon of smoked paprika to make up for the lack of chorizo). Ham is not quite as good, but I believe in using what’s at hand!

Ranch Eggs

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 chorizo sausage, skinned, quartered length ways then sliced thinly (or bacon, prosciutto or ham-whatever you have!)
  • 1 teaspoon crushed garlic
  • 1 green capsicum, diced (about 1/2 inch dice)
  • 1 kg tomato, peeled and diced
  • 1 red chilli, minced
  • 1 teaspoon brown sugar
  • 2 teaspoons ground cumin
  • salt and pepper
  • 2 medium potatoes, diced and boiled until just tender
  • juice of half a lime
  • handful of chopped fresh coriander (or parsley if you wish)
  • 8 eggs
  • 1 cup grated cheddar cheese (or more if you fancy it)
  • Fresh crusty bread or toast to serve

Method

This slideshow requires JavaScript.

  1.  Preheat oven to 190c.
  2. Heat the oil in a large saucepan over medium heat and cook the onion and chorizo until the onion is well softened. Add the garlic and green pepper, cook a couple of minutes stirring, then add the tomatoes, chilli, brown sugar and cumin. Season to taste with salt and pepper.
  3. Cook for around 20 minutes, until the tomatoes have broken up and cooked down a little, then add the cooked diced potato and lime juice and cook a couple of minutes more, stir through the chopped coriander.
  4. Spoon into 4, two cup ramekins or gratin dishes, break 2 eggs into each and top each with about 1/4 cup of cheese.
  5. Bake until the eggs are done to your liking starting to check after about 10 minutes.
  6. Serve with the bread or toast (yummy dipped in the dish).

Lamb Dopiaza and Smoked Fish and Rice Pie

Smoked Fish and Rice Pie

Smoked Fish and Rice Pie

I might have mentioned before, we have family on a farm at New Norcia 140ks out of Perth. They keep us supplied in wild rabbits and kill their own meat so we do a swap with them occasionally for fish. This curry was made with their lamb. We prepared a half recipe, but altered some of the spices up to suit us. I’ll write it as I would make it for 4 because I reckon the original recipe was a bit light on for spices for a curry!

Lamb Dopiaza

  • 2 onions, sliced into rings
  • 2 onions, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2.5cm piece of ginger, grated
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons chilli powder (or to taste!)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon (original asks for 1 but I don’t much like it!)
  • 1 teaspoon garam masala
  • 4 tablespoons water
  • 4 tablespoons oil
  • 600g boneless lamb, cut into bite sized cubes
  • 6 tablespoons natural yoghurt
  • salt and pepper (I used a teaspoon of salt and 1/2 teaspoon pepper for our half recipe)
  • fresh coriander to garnish
  • steamed rice to serve
Lamb Dopiaza

Lamb Dopiaza

Method

  1. Put the roughly chopped onions in a food processor with the garlic, ginger, ground coriander, cumin, turmeric, chilli powder, cinnamon and garam masala. Add the water and process to a paste.
  2. Heat 2 tablespoons of the oil in a pan and cook the remaining (sliced) onions and cook stirring for about 5 minutes. Remove with a slotted spoon and set aside.
  3. Add the rest of the oil, heat, then add the lamb and cook, stirring for 5 minutes. Remove to a plate with a slotted spoon.
  4. Add the onion paste to the pan and cook over a medium heat, stirring until the oil separates. Stir in the yoghurt, salt and pepper and the lamb. Stir well.
  5. Bring the mixture gently to the boil then reduce to a simmer and cook around an hour or until the meat is very tender. Stir in the reserved onion rings and cook a further 5 mins.
  6. Serve over steamed rice garnished with coriander.

We had rice leftover from our yummy Lamb Dopiaza (lamb curry with onions) last night, and smoked salmon needing to be used, so I adapted this from an old fashioned Tuna and Rice pie recipe. I’d make this again with our own smoked fish (if we had any left lol) as it made for a great lunch for us today.

Smoked Fish and Rice Pie
Base

  • 2 cups cooked rice
  • 1/4 small onion, finely diced
  • 2 tablespoons melted butter
  • 1 beaten egg
  • 1/2 teaspoon dried oregano leaves
  • salt and pepper
Smoked Fish and Rice Pie

Smoked Fish and Rice Pie

Filling

  • 200g smoked fish (or about a cup if using my own)
  • 2 tablespoons capers
  • 3 eggs, beaten
  • 1/4 small onion finely diced
  • 1 cup milk
  • 1 cup grated cheese (I used parmesan as it also needs using up, but tasty would be better)
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • 1 large tomato, slice thinly

Method

  1. Preheat your oven to 190c
  2. Grease a pie dish (mine’s a 6 cup one)
  3. Mix all the base ingredients together well, then spread over the case and sides of your pie dish.
  4. Place the salmon and capers on top of the rice base.
  5. Mix together the eggs, onion, milk, cheese, oregano and salt and pepper. Pour over the salmon and rice etc.
  6. Top with the tomato slices and bake in the oven for 45 minutes or until set and golden.

Smoked Trevally=Kedgeree

Smoked Trevally Kedgeree

Smoked Trevally Kedgeree

Russ caught a good sized trevally the other day so brought it home and smoked it that afternoon. We ate some of it still warm on home made toasts with a drink, then put the rest in the fridge.

Today, with the remainder, he made us a smoked fish dip and I made kedgeree for brunch this morning before we headed out to catch the big emperor that got away yesterday. The kedgeree recipe is from my sister and is maybe more a cross between a moister mornay and a kedgeree, as it has a white sauce through it and is topped with cheese. Whatever, it’s a yummy way to use our fish!

Spangled Emperor

Spangled Emperor

Back from fishing, we landed 5 nice Spangled Emperor (and not much else) in a couple of pleasant hours out on the reef. We were fishing in 2 metres of clear water over a shaley bottom, 200 metres off shore so it was very easy (like shooting fish in a barrel). It would have been fun to keep fishing, but stopped at 5 due to freezer space. Russ has already filleted 4 and kept me a frame to make stock from, and we kept the smallest (42cm) fish whole to cook tomorrow night. I’m thinking something with soy, ginger, 5 spice and garlic …….

Smoked Fish Kedgeree

  • 2 tablespoon butter (I used light margarine)
  • 1 small onion, diced fine
  • 1 stick celery, diced fine
  • 1 small carrot, grated
  • 1 clove garlic, crushed (I used a teaspoon of jarred)
  • 2 tablespoons flour
  • 3 teaspoons curry powder
  • 2 cups milk (I used low fat)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste (we like lots of both)
  • 2 cups cooked rice
  • 1 cup flaked smoked fish (or thereabouts, I don’t measure fish)
  • 1 cup grated cheese
Kedgeree

Kedgeree

Method

  1. Preheat oven to 190c
  2. Melt the butter and cook the onion, celery, carrot and garlic gently until softened, about 5 minutes,
  3. Add the flour and curry powder and cook for a couple of minutes.
  4. Gradually add the milk, stirring as you do so it doesn’t get lumpy. Simmer a couple of minutes. Add the lemon juice and season to taste with the salt and pepper.
  5. Toss through the rice and smoked fish, then put all into a pie dish.
  6. Top with the grated cheese and bake in the oven for about 20 minutes or until well browned and piping hot.

Serves 2 piggies or 4 more moderate eaters!

Brunch Kedgeree

Brunch Kedgeree

Cerviche

Cerviche

Cerviche

Always on the lookout for new fish recipes, I decided as we love pickled fish so much, it was time to make my own fish cerviche. I’ve eaten it made by my good friend Chris Whitmore years ago, and I’ve eaten yabby cerviche, but never made my own.

I looked at a few recipes, then took what I liked from them to make my own version-some used avocado and that would be nice, but at $6 each here, it was never going to happen, some used capsicum (bell pepper) but that texture seemed wrong. My daughter-in-law put me onto Ayam coconut milk powder (as opposed to the tinned stuff we usually buy). It’s cheaper and I can make up smaller batches, control the strength (milk or cream) and can add it direct to curries where I want a coconut flavour.

Reduced Coconut Milk

Reduced Coconut Milk

Marinating Charlie

Marinating Charlie

We caught a number of fish yesterday, but decided our favourite Charlie Court Cod would be good for this. It’s a lovely sweet flavoured, delicate fish, but small and not so easy to deal with. Russ does deal with it though as we’ve yet to find a fish we reckon has better flavour or texture. Most recipes said the fish should come from the fishmonger as fresh as possible. We caught these yesterday but over the years have decided that fish rested in the fridge for 24 hours seems to be the best. Some might argue, but that’s how we like it. Charlie fillets are only small so I just cut into squares (rather than cubes as you would with a fatter fillet) and marinated for 1.5 hours. It worked really well in that time.

Cerviche

  • 1/2 cup coconut milk
  • 6 mint leaves
  • 1/2 cup lime juice
  • 200g white fish, diced into 1cm chunks
  • 1 red chilli, chopped
  • 1/2 red onion, thinly sliced length-ways (julienned)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 small bunch coriander (pick the leaves off)
  • (optional and would add if cost was better) 1 small avocado, diced
Cerviche

Cerviche

Method

  1. Put the coconut milk in a small pan over a low heat, and reduce by half. Drop in the mint leaves, cool then remove the mint leaves and discard.
  2. Place the diced fish in a non reactive (glass or ceramic) dish and pour over the lime juice. Refrigerate for between 1/2 hour (rare) to 3 hours (well done).
  3. Pour off most of the lime juice and discard, then add the coconut milk and other ingredients-check the salt and sugar is in balance then serve garnished with coriander and/or mint sprigs.

Serves 2

Luscious Limes

Luscious Limes

Amusing ourselves on windy days

We think this one is a verticordia

We think this one is a verticordia

Too windy to fish again yesterday, we decided on an afternoon drive out to Mt Frankland and a short walk to the summit.

After breakfast and before our drive, Russ had a go at making us a loaf of caraway rye bread for our lunch. It was a great success and yummy as open sandwiches of leg ham, avocado, tomato, cheddar cheese and red onion.

Mt Frankland is about 30ks from Walpole through big trees, farmland and along sealed and unsealed roads. The term “mountain” is used loosely-we were gradually climbing the whole way as we drove to the car park, then it was a 1.2 km return walk to the granite rock summit. The last 200 metres was a steep walk up (then down) over 300 steps and two near vertical ladders. All well worth it though as it gave stunning views of what’s known as the Walpole Wilderness-over 300,000 hectares of often untouched bush land.

Brown Tree Creeper

Brown Tree Creeper

At the car park, we got out of the car to the most beautiful bird calling somewhere nearby. It sounded like a bell. I looked down to see a little brown bird right at my feet making all the noise. At home we looked him up in our bird book and found he was a Brown Tree Creeper. We saw some climbing the trunks of trees looking like little woodpeckers and quite a few on the ground where they apparently spend quite a bit of time. They certainly weren’t shy.

After the walk to the summit, we took a 600 metre return walk to the Wilderness Lookout. It was a magnificent steel structure through the tree tops at the base of Little Mt Frankland (a smaller granite rock), for more views of the wilderness. We had this whole place with it’s huge information shelter, bbqs and amenities all to ourselves to enjoy.

Walking to the summit alongside Mt frankland

Walking to the summit alongside Mt frankland

Off home, we decided to take an alternate route down Copeland Rd as we’d seen both ends of it on our drive out. The word “road” was also a loose term with it not much more than a goat track in places. We had branches scraping the sides of the car and whipping the windscreen for most of the 12 ks.

Russ's Smoked Fish Pie

Russ’s Smoked Fish Pie

Last night Russ cooked us a delicious and warming smoked fish pie, using our own smoked fish. It was a great finish to a great day out.

This morning, we toasted the remaining rye and caraway bread and topped it with Donnybrook tomatoes and avocado for our breakfast.

Peaceful Bay

Peaceful Bay


After lunch (it was still too windy to fish) we took a drive to Conspicuous Cliff and Peaceful Bay. The beach at Conspicuous Cliff was deserted apart from us and another couple and really beautiful. Peaceful Bay is a tiny town consisting of several streets (First to Fourth Street and and the grandly named dirt Central Avenue), a caravan park and shop/office, fire brigade and emergency services shed. The fibro holiday shacks all have names like digabringabeeralong, sootz us, peace and quiet, the love shack, this’ll do, etc.

This slideshow requires JavaScript.