It's just before the holiday season. I'm in need of some inspiration, a lot more iron from some green veg and a bit of brain food from some white fish. There's fog everywhere and it envelopes everything. This, coupled with the rise in Covid Cases; that has caused paranoia and stress among my nearest and dearest going beyond that normally expected in the run up to the holiday season.
The edge is taken off this feeling of a siege mentality by a listen of Oasis' confident, slightly leaden but fun 2000 effort "Standing on the Shoulders of Giants". A quick blast of opening track "f%*kin' in the bushes" is just about enough to put some zest into life. It makes do and sometimes resting up and making do is the best thing to do in the run to the Holiday season.
To make this flavoursome and green fish dish I took the following ingredients:
One White Onion, peeled, diced, topped and tailed.
Five Small Garlic Cloves, crushed.
Two tablespoons of Smoked Paprika.
One tablespoon of White Pepper.
A small head of Homegrown Broccoli.
Three Homegrown Cabbage Leaves shredded.
One Homegrown Swiss Chard Leaf shredded.
A tin of Haricot Beans.
A Hake Fillet, fresh from the supermarket fishmongers.
The method went like this:
1. Sweat the White Onion, Garlic Cloves, Smoked Paprika and White Pepper in a Le Cresceut in Olive Oil for around five minutes stirring regularly.
2. Add the Broccoli , Cabbage and Swiss Chard and fry for around fifteen minutes, stirring regularly.
3. Add the Haricot Beans and keep the mixture warm on the hob.
4. Fry the Hake separately on a medium heat five minutes each side. Serve with the bean mixture.
The dish conjured up a freshness like a clean warm, rock pool at the beach in the summertime while the bean mixture held a genuine smokiness and lots of protein.
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