26 August 2016

Roasted and raw

Fish is a staple in our house.  It's perfect when you feel like a light meal, but need more than an egg on toast.  And it's our go-to for a quick, healthy and filling meal when getting dinner ready is a bit later (like after rugby training and the like).  We're lucky in that our local Pak n Save has a fantastic fresh fish department.  So, grab some fish (gurnard is my fav, but go for hoki, snapper, terakihi... whatever you can lay your hands on, that you like), couple it with some oven chips (home made, or frozen - Watties beer battered steak cut are pretty awesome) and some steamed vege and boom, you've got dinner.  And it probably took about 15 minutes to cook and throw together.  

However, sometimes a green salad, or steamed veges just get a bit boring.  So, if you're looking for something a little different, try something like this...  It's roasted, it's raw, it's awesome!  (Feel free to change the veges used, to reflect what's in season - for example, in summer we'd use some zucchini).  

1 large carrot, chopped into sticks
several florets broccoli (enough for each person)
2 tbsp butter 
1 capsicum, cut into small pieces 
half celery stick, chopped up 
handful sprouts (mung bean, snow pea, whatever) 
herbs, nuts (optional) 
dollop mayonnaise (we used Pams American, but whichever whole egg mayo you like)
dash worcester sauce
tsp satay sauce (we had some in the fridge, but no biggie if you don't)
tbsp BBQ sauce (Whitlocks do a great one) 
  1. Steam or boil the carrots and broccoli lightly.  Heat the butter in a roasting pan, add the steamed veges and roast.  
  2. Mix up the sauce ingredients.  
  3. Mix roasted and raw veges together, stir through the sauce.  
  4. Sprinkle with sprouts, herbs, nuts and serve with fish and chips.  YUM!! 

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