WELCOME TO MY KITCHEN










WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Saturday, June 4, 2011

Basil Pesto Crusted Barramundi

Last night's dinner was a bit of a quick throw together.   That's not to say though that it wasn't good and flavourful.  Sometimes all it takes is just a couple of simple elements and a voila!!  Meals in minutes!!!

Firstly I whipped up a Basil Pesto Dip in the Thermomix - to make the dish even easier - you can simply pick up a tub of ready made dip at the supermarket.

After I had made the dip I decided that in order to fill up "The Darlings" a loaf of bread was in order.  If you have a good basic bread dough mix you can really add anything that takes your fancy to it. Tonight I am going to add roasted garlic and feta cheese.

Roasted Garlic and Feta Cheese Bread

520g Bakers Flour
2tsp yeast
300ml warm water
1 tsp salt
1tsp sugar
1 head of roasted garlic *
150g feta cheese, crumbled

* To roast the garlic wrap the whole head loosely in foil.   Bake in an oven that has been preheated to 200 degrees for 20-25 minutes, or until the garlic is soft to the touch.  Allow to cool until it is cool enough to handle.

Place the flour, yeast, salt and sugar in to the TM bowl.  Gently squeeze all the garlic cloves from their skins into the flour mixture.  Add the warm water.  Put on closed lid position and on interval (Knead) setting knead the dough for 4 minutes.

Remove the dough from the bowl and place in a large bowl that has been lightly oiled.  Cover with cling wrap that has also been lightly oiled, and keep in a warm place for approximately 1 hour, or until the dough has doubled in size.

Knock down the dough.  Place the dough on a baking tray that has been lined with baking paper and lightly sprinkled with polenta.  Shape roughly into the shape you desire.  Make an incision with a sharp knife into the bread dough, and place a small amount of the feta cheese into the incision.  Cover the dough back over the cheese.  Repeat all over the dough until all the cheese is used up.  You may wish to save a little to sprinkle over the top of the bread as well.

Bake in an oven that has been preheated to 210 degrees for 20-25 minutes, or until it sounds hollow when tapped.



As an accompaniment to the basil pesto crusted fish I made some roasted garlic tomatoes.  As you know I love those beautifully coloured tomatoes in the tomato medley - you know the ones .....


I cut these in half and tossed them in a little olive oil and crushed garlic.  Then to sweeten up the mixture I added a little of my balsamic/maple sauce - now if you haven't made this yet you must - you will find it here.

Also needed was some roasted kipfler potatoes which you will also find on the post for the balsamic sauce.  Tonight I added a few chunks of pumpkin to the mix.

Ok so while the bread is baking add the potatoes - they will take all up around 35-40 minutes.

During the last 10-15 minutes of cooking add the tomatoes and the fish.

The tomatoes should be like a thick tomatoey sauce.



The fish is really simple.  Just line a baking tray with foil (saves washing up!!) spray the foil lightly with olive oil spray.  Top with a good amount of the dip.  Bake in the oven along with the potatoes (now I have to confess I do not have enough oven space to cook all of this at once - I baked the bread first - then half way through it's cooking time I added the potatoes, then the tomatoes and then when the bread was ready I started cooking the fish).

Bake the fish for around 10-15 minutes, or until it is cooked though and flakes easily.  You may like to grill the top of it  to give it a crust - beware it browns quickly!!!

Serve with the roasted potatoes, and the tomatoes on the side.


Perhaps not the prettiest of meals (I would certainly win no points on plating up!!) but it was easy to prepare and it was very tasty.




2 comments:

  1. Yum, what a delicious dinner, your a genius! (or your TM is ;P)

    ReplyDelete

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