Everyday Seasoning Blend – Sun Dried Tomatoes, Basil & Garlic

This seasoning blend might sound very Mediterranean but trust me it goes well with almost everything and you aren’t just restricted to Italian or Spanish dishes whilst using it. It will effortlessly lift your dishes up and take them to the next level, even the simplest meal will be transformed and you will never want to go back to your old mash for example.

The first time I came across this blend was in summer when we were staying at my parents. They had just returned from their holidays bringing this mysterious, homemade seasoning mix with them, which they bought at a local food market… we had it on young boiled potatoes, on cottage cheese, on eggs in the morning… very quickly it became the mix to go but at the same time it was very quickly running out! So, we decided to decipher its ingredients: sun dried tomatoes, basil, garlic… so simple yet so tasty when put together!

Everyday Seasoning Blend – Sun Dried Tomatoes, Basil & Garlic This seasoning blend might sound very Mediterranean but trust me it goes well with almost everything and you aren’t just restricted to Italian or Spanish dishes whilst using it. It will effortlessly lift your dishes up and take them to the next level, even the simplest meal will be transformed and you will never want to go back to your old mash for example. If you want to make your own blend at home you will need the following ingredients:

  • 80g dry sun dried tomatoes – the ones with no oil just like this
  • 25g minced garlic – powdered will do but it’s not ideal due to its too fine texture
  • 10g dry basil

Method:

In a food processor place your dry sun dried tomatoes and blitz until shredded into small pieces, then mix with basil and garlic… place in an airtight jar and job jobbed!

We love this seasoning blend so much that I have started to experiment with different variations 🙂 Now I also make it with the addition of some herb salt. It really is a wonder blend and as long as you love a tomato flavour you should really enjoy it.

Have you ever mixed your own seasoning blend at home?

What do you think about this flavour combination?

Herbs Infused Grilled Trout

Lately we were introduced to the wonders of so called “Ukrainian BBQ” – it is a long story but let me tell you this – all you need is some outdoor space, 3 large bricks, some dry wooden sticks and a metal griddle… this will provide you with an amazing grilling experience… just like they did in an old days, I believe. There is really no need for elaborated BBQ “machines”; the food which comes out from this simple construction is spectacular! And today I would like to share with you herbs infused grilled trout, which we grilled on this low tech barbecue.

Herbs Infused Grilled TroutIngredients (per fish):

  • 1 whole trout, gutted and cleaned
  • 1 slice of lemon
  • ½ clove garlic; minced
  • 1 spring fresh thyme
  • 1 spring fresh rosemary
  • 1 spring fresh lovage
  • Pinch of herb salt (or make your own with sea salt and a mix of herbs)

Method:

1. Herbs Infused Grilled TroutWash and clean your trout.

2. Herbs Infused Grilled TroutCut the heads off. (It is always better to buy fish whole; the fresher the fish the more they will have shiny sparkly eyes… that become more foggy as they get older, so buying headless fish might be considered risky).

3. Herbs Infused Grilled TroutSlash each side of your trout a few times along its length… you want your cuts to penetrate the skin and get to the flesh but not so deep that your fish starts to fall apart during the grilling process.

4. Herbs Infused Grilled TroutSprinkle your fish with the herb salt if you have it in your cupboards otherwise your own herb and salt mixture. Don’t forget to season inside the cavities as well.

5. Herbs Infused Grilled TroutMince some garlic and spread it throughout the inside cavity.

6. Herbs Infused Grilled TroutNow it is time to stuff our fish; to begin with stuff it with lemon slices (one slice cut in half for ease of fitting), followed by the rosemary, thyme and lovage.

7. Herbs Infused Grilled TroutPlace them on a platter adding a little bit more of the seasoning on top and then leave to marinate for as long as you can but at least for a while (being around an hour). Remember the longer you leave it the more the flavours will have chance to penetrate through the fish.

8. Herbs Infused Grilled TroutOnce you are ready, start your low tech BBQ and once it is nice and hot and the flames have fully died down then start to grill your fish. Your trout will need around 5-7 minutes on each side depending obviously on the size of your trout.

Herbs Infused Grilled Trout.My Herbs Infused Grilled TroutServe with a fresh green salad and enjoy the delicious smokey moist tender divine almost orgasmic taste.

Do you like fish?

If not why not, what is wrong with you?

What’s your favourite fish and way of serving it?

Yum

herbs-infused-grilled-trout

What’s Cooking – Homemade Guacamole by Rachel Green

Pestle & Mortar Practical “Make your own Guacamole”
Pestle & Mortar Practical
“Make your own Guacamole”

Ingredients:

  • 3 avocados , ripe but not bruised
  • Juice 1 large lime
  • Handful of coriander , leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 2 x garlic cloves, crushed
  • 1 chilli , red or green, “hot or not so hot” deseeded and finely chopped (optional)
  • Salt and pepper to taste

Instructions:

  1. Halve and stone the avocados (saving a stone) and use a spoon or avocado tool to scoop out the flesh into the Mortar and pulverise with the Pestle.
  2. Determine your level of heat and add appropriate chilli
  3. Place unpeeled garlic clove in Garlic press and add to the Mortar,
  4. Add finely chopped coriander
  5. Season with salt and pepper
  6. Use the pestle to roughly mash everything together (continue mashing for a smoother finish)
  7. Scatter with rough cut coriander leaves.
  8. Adjust seasoning, lime juice and garlic to taste.
  9. Serve with crudités or tortilla chips and enjoy the fruits of your labour.
  10. The addition of fine cut onion and tomato add extra flavour and colour.

What’s Cooking – Peas on Toast by Rachel Green

This is a recipe which I had the pleasure of trying during my “The Art of Seasoning” blogger event.

Rachel Green made this for us, as a demonstration on how to use a pestle & mortar.
The recipe is very quick and easy but it taste like £100 meal… really out of this world.
Try it and tell me what you think…

Pestle & Mortar Practical  “Make your own Peas on Toast”
Pestle & Mortar Practical
“Make your own Peas on Toast”

Ingredients:

  • 8 slices French bread
  • 1 garlic clove, peeled and crushed slightly
  • 2 tbsp olive oil
  • Sea salt
  • 2 tbsp basil pesto
  • 250g frozen peas, thawed and drained
  • 1 tbsp olive oil
  • 1 tbsp half fat crème fraiche
  • 100g feta cheese
  • A handful crushed mint leaves

Instructions:

  1. Brush the bread with the olive oil, and then rub with the garlic.
  2. Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides.
  3. Spread a little pesto on each bruschetta.
  4. Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche, add a squeeze of lemon juice and stir in half of the feta cheese and season with sea salt and black pepper.
  5. The pea mixture does not want to be completely smooth, it should have some texture.
  6. Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.
  7. This mixture is also lovely spooned over BBQ chicken or used as a dip for crudities.