Capturing my love of whole foods, combined with the activity of a bustling kitchen.
A weekly collection of photos from the center of my home.
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This week in my kitchen:-
- lovely, lovely farm eggs
- sharing lunch with friends
- 'A' washing the dishes
- a beautiful red admiral butterfly that came inside the kitchen and sat on the windowpane. I panicked opening windows and carefully helping it out before it expired with heat...Then I remembered the hot butterfly houses that I've visited and realised why it had come into the kitchen in the first place.
- stocking up scandinavian produce from here...lots of filter coffee (they do a very good one, that's really cheap) and big cripsbread (also very good value) that I love because it looks like mini mill stones, also a bit like the sea grass flooring in the living bit of the kitchen. edit...forgot to say and finished off the scrummy ginger biscuit gift brought back from Amsterdam...thank you B.
- baked trout with carrot and swede mash
- quick mini roast chicken and vegetable supper for two
- listening to gabby young and other animals...(excuse any adverts that are on the video)
Baked trout with lemon and ginger stuffing Ingredients:
- One whole sustainably sourced gutted trout per person
For the stuffing for two fish:
- One small red onion
- One medium sized leek
- One medium to large Portobello mushroom
- One courgette
- The zest of one unwaxed lemon
- A little ground turmeric
- A small piece of fresh ginger
- One small dried chilli pepper
- Two or three cloves of garlic
- Sea salt and fresh black pepper
- A handful of fresh parsley
- Olive oil
- Baking parchment
- Preheat the oven to 200c.
- Prepare all the vegetables. Peel the leek, and slice finely or chop all the vegetables and then wash them except for the garlic and the mushroom.
- Pour a little olive oil into a frying pan and add the onion and cook until it becomes translucent.
- Add all the other vegetables and allow to sweat.
- Add the chopped garlic and cook out, then add the other spices including the chopped or grated ginger and lemon zest., salt and pepper; cook a little longer and stir well to combine the flavours. Give a little squeeze of lemon juice and leave to saute for ten minutes or so. Add the parsley in the last two minutes.Then remove from the heat to cool down a little.
- Cut a piece of baking parchment or waxed paper to make a parcel for each fish.
- Remove any bones from the fish, wash, then pat dry and lay each one onto the parchment paper.
- Place half the stuffing into each fish and then close the fish. Pull up the paper around it making a parcel. Put into an oven proof dish.
- Place the dish into the oven and cook for 30 minutes.
- Ensure the fish is cooked thoroughy. It should be tender when pierced with a knife but not dry.
Serve either with paper parcel (en papillote) or without, with seasonal vegetables. I served ours with swede and carrot mash.