Recipe of the Week - 6 November

Things were not looking good at 11am this morning. The syrup cake had collapsed into a raw heap, and had to be bundled back into the oven to be cooked. The red capsicum jam was still on the stove and wasn't very jammy But it all came together in the evening with thanks to Sophie Salokar and her Cumin-roasted chicken with red capsicum jam.
The red capsicum jam is a meld of red onion, red capsicum, chilli, sweet paprika, allspice and tomatoes. The brown sugar and sherry vinegar give it a sweet/sour tang. This was served over chicken coated with oregano and cumin. For the full recipe see http://grub-love.blogspot.com.
The meal was a great success - amazing according to Winnie. Bad luck to Dan as he missed out.
There was some left over red capsicum jam that will be fantastic on a steak sandwich tomorrow night.

Recipe of the Week - Baked Seafood with Coriander and Coconut Chutney

This weeks recipe was very well received by the family. It is in the latest Delicious magazine, and could be adapted readily for any seafood. The recipe was for seafood baked with coriander and coconut. A paste made in a food processor with dessicated coconut (although I used the very moist coconut flakes), coriander seeds roasted and ground, garlic, ginger, green chilli, fresh coriander, coconut cream and lime juice. This was put over mixed seafood including prawns, mussels and snapper. The fish was cooked in a packet made with baking paper and alfoil in the oven. The girls, their partners and Simon came over for dinner. We each had a parcel and as we opened the parcel the aroma was superb. The 'chutney' could be used over a whole fish, just mussels alone or any other fresh seafood readily available. I served it with a fresh light cabbage salad with lime juice, coriander, coconut milk and fish sauce. We had a crisp Hamelin Bay 2007 Sauvignon Blanc from the Margaret River region which complemented the dish perfectly. For the complete recipe follow the link to Grublove- www.grub-love.blogspot.com