Whole BBQ fish in Moroccan marinade

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This is a super quick and simple way to barbecue any fresh whole fish. I used Dorade Royale or sea bream for this recipe. Use any mild white meat fish.

Serves 2 to 4

Ingredients:

2 whole line fish, about 700g / 1 1/2 lbs each, scaled and cleaned
marinade
75ml / 1/3 cup olive oil
4 tablespoons fresh lemon juice
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Preparation:

Combine the marinade ingredients in a bowl
Pour out and set aside about 6 tablespoons to serve with the fish once cooked, refrigerate
Place the fish in a large dish and cut a few slashes into the fish on both sides
Pour over the marinade and rub nicely into the cuts
Cover and place in refrigerator for about 2 to 4 hours, (no more)
Prepare the BBQ for direct cooking over medium heat
Remove fish from refrigerator about 20 minutes before cooking to allow to come to room temperature
Place the fish on the BBQ and cook for about 15 minutes, turning once after 8 minutes
Keep lid closed while cooking
Serve immediately with some of the reserved marinade
Enjoy!

 

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Perfect roast chicken

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I have always maintained that if I had to pick a final meal, it would be roast chicken. I simply LOVE the smell of a chicken roasting in the oven, the taste of the warm, juicy, moist meat, crispy skin…. OOhh, I am getting hungry just thinking about it.

It is very important to start with an excellent quality, organic, free range, chicken and I am very lucky here in the Dordogne as there is no shortage of farms selling directly. This chicken comes from Volaille Dumas – Perigord Noir.

I added 2 thickly sliced potatoes, 1 sliced onion and 1 thickly sliced aubergine to the bottom of my dish and placed the chicken on top.

Serves 3 to 4

Ingredients:

1 Chicken, 2 to 3 kg (5 to 6 lbs)
Salt and freshly ground black pepper
1 lemon, cut in half
4 to 6 cloves of garlic, peeled
1 onion, cut into quarters
3 tablespoons melted butter
Pinch paprika
Pinch cayenne pepper (optional)
Pinch mixed herbs or herbs de Provence

Preparation:

Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature
Preheat the oven to 200°C/400°F
Remove the chicken giblets
Stuff the chicken cavity with the lemon halves, onion quarters and garlic cloves
Sprinkle with salt and pepper in the cavity
Brush the outside of the chicken with the butter
Sprinkle the paprika, cayenne pepper and herbs on the chicken
Add salt and pepper
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken
Place the chicken in the roasting dish
About half way through the cooking time, baste the chicken with the juices
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh
Remove the chicken to a platter and cover with aluminum foil for about 10 minutes
Carve and serve
Enjoy!

 

Tomato soup with gnocchi

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IMG_3005Winter is fast approaching here in the Dordogne and the days are much shorter and cooler. It does not snow here, at least not very often. The last decent snow was about 5 years ago according to the locals and that was real snow, 5 days where many could not leave home, no power, no heat, due to the lines down. We do not get snow here so when we do, we are not quite prepared to deal with it. Very different from the time I lived in Denmark for 18 months. But, I like to think my pantry is well stocked to withstand me not being able to leave for at least 10 to 14 days; my husband would argue that it is stocked to keep us going for at least a month. But, I would need heat and gas and electricity.

One of the meals that I might make is this soup. Great tasting and easy. Plus the gnocchi gives this soup some real substance. In a very comfort-food-like way. Which also helps with the cold. Now, all I need is snow….

Serves 4

Ingredients:

soup
30 ml / 2 tablespoons olive oil
1 onion, peeled and diced
1 garlic clove, crushed
Tomatoes, 2 x 410 g cans of chopped tomatoes
5 tablespoons tomato paste or 1 x 80 g can
100 ml dry white wine
1 tablespoon sugar
Grated rind and juice of 1 lemon, preferably organic
Salt and freshly ground black pepper
Basil, about 1/2 cup, fresh and roughly chopped
500 ml vegetable bouillon
Parmesan, freshly grated

gnocchi
500 g / 1 lb floury potatoes, baked and cooled (see below)
30 g / 1/4 cup flour, plus extra for dusting
1/2 teaspoon salt
1 egg, beaten

Preparation: 

gnocchi
To bake the potato, using a fork, prick the skin of the potato all over
Wrap the potato in foil and bake at 175 C /350 F until tender, about 1 hour
Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin
Using a fork mash the potato and salt together until smooth (better yet, use a potato ricer) you want it to be as smooth as possible
Mix in 3 tablespoons of the egg (reserve the remaining egg for another use or discard)
Sprinkle the flour over the potato mixture
Stir until the mixture forms a dough
Knead until smooth, about 1 minute
On a lightly floured work surface, divide the dough into 4 equal pieces
Roll each piece between your palms and the work surface into a 1 cm / 1/2″ diameter rope (about 50 cm  / 20″ long)
Cut the dough into 2 cm / 1″ pieces
Roll each piece of dough over a wooden paddle with ridges or over the back of a fork to form grooves in the dough
Set aside

tomato soup

Heat the oil, over medium heat, in a large casserole or pot
Add the onion and cook until soft but not coloured
Add the garlic and cook about 1 minute
Add the tomatoes, tomato paste, wine, sugar, lemon rind and juice
salt, pepper, basil and bouillon
Bring to a boil, then lower the heat and simmer for 30 minutes
Allow to cool slightly then purée it using an immersion blender (or a food processor for a smoother texture)
Return the soup to the heat
Add the gnocchi to the soup and cook until they rise to the surface of the soup (this will indicate that they are cooked)
Ladle the soup in warmed soup plates or bowls and sprinkle with Parmesan
Enjoy!