Tag Archives: Leggy Peggy

Fishing today was fun until we lost a rod, reel, and rod holder!

Leggy Peggy's Chermoula on Spangled Emperor

Leggy Peggy’s Chermoula on Spangled Emperor

Nothing like the loss of some gear to put a bit of a dampener on things. We were up near the north passage for the first time and fishing quite happily when we decided to have our lunch. Russ popped a fairly good rod and reel into the rod holder and started to unwrap his sandwiches. Something took the bait, steel trace and hook, rod and reel and finally ripped the rod holder from the side of the boat. It was over the edge and gone in a millisecond! Russ nearly tipped US into the drink making a lunge for it all but to no avail. It’s not the loss that’s as annoying as the replacing of it. We’ll have to buy one in Exmouth and it’ll be more than we want to pay there.

We didn’t go out for long but managed to come home with 8 fish including one huge spangled emperor, two trevally and 5 Charlie Court Cod.

The spangled emperorĀ  (or some of him) will be cooked tonight using my good friend Leggy Peggy’s Chermoula recipe. You can find it posted on food.com

Peggy Leggy’s Note:
Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee’s Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Chermoula

  • 1 bunch fresh coriander or 1 bunch flat leaf parsley
  • 3 garlic cloves, peeled and bruised
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon paprika, ground
  • 1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
  • 1/2 teaspoon sea salt
  • 1 lemon, juice of
  • 1/4 cup olive oil
Leggy Peggy's Chermoula on Spangled Emperor

Leggy Peggy’s Chermoula on Spangled Emperor

Method

  1. Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste.

Note: I use all the coriander stems.

Chermoula will keep several days in the fridge.

We also had another food.com recipe posted by NurseJaney. Couscous with Garbanzo Beans (chickpeas) and Golden Raisins (Sultanas).

NurseJaney is from the US hence the different measurements and names of ingredients. I’m making this recipe for a swap game I participate in most months. In return, NurseJaney and two other team mates will make a recipe I have posted there.

Couscous with Garbanzo Beans (chickpeas) and Golden Raisins (Sultanas).

  • 2 cups water
  • 1 lemon
  • 2 tablespoons garlic oil
  • 1/2 teaspoon ground cinnamon
  • 1 cup couscous
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup golden raisin
  • salt and pepper
Couscous with Garbanzos and Golden Raisins

Couscous with Garbanzos and Golden Raisins

Method

  1. Finely grate peel from lemon to equal 1 1/2 tsp., set aside. Squeeze 2 Tbsp. juice from lemon.
  2. Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan. Bring to boil, simmer 1 minute. Remove from heat. Stir in couscous.
  3. Cover and let stand about 5 minutes, until water almost absorbed.
  4. Mix in garbanzo beans, golden raisins, and reserved lemon peel. Cover and let stand 5 minutes longer.
  5. Fluff couscous with fork. Season to taste with salt and pepper. Transfer to bowl and serve.

And lastly we had an eggplant salad. The eggplant, tomatoes, capsicum and spring onion all came from those stalls at the farm gates last Wednesday. The salad can also be found on food.com and was posted by Middle Eastern by Mag.

Lebanese Eggplant Salad – (Salatit El Batinjan)

  • 1 medium eggplant
  • 1 cup diced fresh tomato
  • 1 cup diced bell pepper
  • 1/2 cup chopped scallion (or any kind of onions)
  • 1 garlic clove, mince
  • 1/2 cup chopped fresh parsley
  • 1 lemon, juice of
  • 5 tablespoons olive oil
  • salt, pepper to taste
Lebanese Eggplant Salad

Lebanese Eggplant Salad

Method

  1. Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You’ll notice when it’s done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
  2. Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, add any juices. Then add the rest of the ingredients and mix the salad and serve.

This is good with pita bread on the side

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