Monkfish with zucchini two ways

I'm working hard at ramping up the wankiness of my recipes - well, their titles, actually.

I went to the Vic Market at lunchtime today and picked up some gorgeous-looking snapper and monkfish.

I'm going to simply panfry it in butter and lemon, but since zucchini is so abundant at the moment, I'm going to serve the fish with steamed garlic zucchini, and I'm going to make a tartare sauce using last season's pickled zucchini instead of capers. Hopefully the sharpness of the pickle will provide the requisite saltiness and sourness to make the sauce work.

The final dish... mmm. Buttery.

Turkish Delight cupcakes

This recipe is from the Women's Weekly 1000 Best Ever Recipes from AWW and although the book is organised very poorly, the recipes are - as always - foolproof.

Except for the presentation...

What the cupcakes were supposed to look like:

 

What they actually looked like, after I mangled them and followed the recipe only loosely...

Raw chilli (un-carne)

I am using goneraw's Veggie Chili recipe tonight, and I have to say... not bad. It doesn't look that pretty (although it looks surprisingly like "real" chili). Obviously it doesn't have the same depth, the same slow cooked flavour and richness as the real thing - however, it's light, and healthy, and a lot less like a gazpacho than I had anticipated.

So thanks, goneraw!

 

 

Worst. Restaurant. Evah.

Ebony Quill in Camberwell, in "The Well" centre. I've been there a few times and it was okay - but after today's effort I am blacklisting it forever. I urge anybody who reads this to do the same.

The food is crap and overpriced. I ordered a "Greek salad" which was 98% iceberg lettuce, roughly torn, with one cherry tomato, 2 slices of cucumber, 2 olives and a piece of cheese. It cost me $12.

More fool me for paying it, but crikey. Never again - EVER.

Ebony Quill - boycott it if you don't already.

Innocent Bystander pinot gris

Usually, I prefer pinot grigio to gris, but this wine is not bad. I have to say, it was lovely with dinner but it was a bit sickly when I quaffed it alone.

That's more likely a reflection on me than on the wine though!

Interestingly, I tasted very strong honey and pear flavours, with less of the "nashi" flavour that was described. It was also quite creamy, although I didn't pick up on any jasmine or kaffir lime notes - the honeysuckle was definitely there though.

Quite delicious but definitely one for food.

Roasted chicken with quince paste and pancetta

This is for you, P.

I first found this recipe aaaaages ago in a Donna Hay cookbook, belonging to a friend whose house and cats I was babysitting.

It might have been the cupboard ingredients book?

Anyhoo, it's simple and delicious. Chicken breasts, smeared with quince paste, wrapped in pancetta, then roasted on a bed of spring onions/baby leeks, oil and white wine.

 It is pretty delish!