Whole Flounders today. For all those people that like to spend the least time in the kitchen as possible then fish is your obvious choice. Pan fried flat fish whether it be sole, flounder or brill takes minutes to prepare and cook. Served with a simple salad means dinner can’t get more simple than this.
I was challenged deciding what to serve with our whole flounders and had served a salad last night with panko crumbed sole. I felt like potatoes but not roasted again either. So I came up with combining my favourite rosti and grilling it with feta cheese and tomatoes. It was so good it may well have been meal by itself or for breakfast with bacon and an egg on top.
Whole Panfried Flounder
Dust the flounders in seasoned flour. Panfry each side gently in a shallow frying pan with 3-4 tablespoons olive oil and a knob of butter. Transfer to a plate – keep warm and repeat with remaining flounders.
Rosti with Grilled Feta and Cherry Tomatoes
500 grams potatoes – peeled, parboiled and cooled , 100 grams feta cheese – diced, 1 punnet cherry tomatoes , extra virgin olive oil , sea salt and ground black pepper.
Grate cooled potatoes into a bowl. Season with salt and pepper. Heat a small frying pan with 2-3 tablespoons olive oil and a knob of butter. Pile the grated potatoes int the frying pan and press down with a spatula. Cook in a high heat until the bottom of the rosti is golden. Place a plate on top of the frying pan – tip over and the rosti will drop out. Slide back into your frying pan and brown the under side. Scatter over feta cheese and halved cherry tomatoes,. Season. Place under a hot grill until starting to brown.
I have a recipe for an Anzac cake that I have made for many years. My Fonebook partner Michelle rung to tell me that her husband Jimmy had baked a fabulous gingerbread. Not only is she very lucky Jimmy bakes but evidently she just couldn’t stop eating it. So I said ” send me the recipe”. Well it’s exactly the same as my Pear and Ginger upside down cake from my ‘Dinner in a Basket’ Book and she is right it is delicious . So this year my Anzac cake is a gingerbread and topped with crunchy Anzac ingredients that are in Anzac biscuits .
Anzac Gingerbread Cake
2 cups flour, 1 cup brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 4 teaspoon ground ginger, ½ teaspoon mixed spice, ½ teaspoon nutmeg, 1teaspoon cinnamon, 1 cup golden syrup, 150g butter, 2 eggs, 1 cup milk
In a large bowl sift the dry ingredients. Melt the butter, add the golden syrup. Heat until combined. Lightly beat the eggs together. Add the butter mixture, eggs and milk to the dry ingredients. Stir well to combine. Pour into a greased lined cake tin or loaf tin. Bake at 150 Celcius for 50 minutes or until firm to touch or a skewer comes out clean.
Anzac Topping
½ cup water, 1cup sugar, 4 tablespoons golden syrup , 80g butter, 1 cup flaked or slivered almonds, ½ cup shredded coconut, 1/3 cup rolled oats
Combine the sugar and water in a small saucepan and stir to dissolve the sugar. Simmer for 5 minutes or so until the mixture is golden. Remove from the heat and add the golden syrup, butter, almonds, coconut and rolled oats. Stir thoroughly. When the cake is cooked for 40 – 45 min, pour this mixture over the cake and return it to the oven for 10 minutes or until the topping has set. Cool in the tin for 10 minutes before removing. Cool on a wire rack
I hope it lasts the weekend everyone. XXX Jude
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Serve at room temperature or cold.