Swordfish pie

Well, dear friends of Sunday night pizza from of old (and anyone else who is reading), there is no pizza tonight! Instead last night I cooked a #godoggies pizza which was lovely to eat but with unsatisfactory outcomes for the team I was barracking for on behalf of my mother who lived a long drought supporting them.  

Tonight instead became a swordfish pie night. It ended up being a simple combination of swordfish, rocket pesto, red capsicum and spring onions in puff pastry, but the simple is delicious especially teamed with lemon roasted vegetables as it was. With those flavours I could have been in Greece, though who knows when that may be possible or advisable for any of us?

Ingredients 

250 gr fresh swordfish fillet

2 sheets frozen puff pastry

1 tbs rocket pesto

2 spring onions

1/2 red capsicum

Poppyseeds 

Mode

Preheat oven to 350c

Remove pastry to thaw

Peel and chop spring onions

Roughly chop capsicum

Once pastry thawed place one sheet on bottom of baking dish

Place swordfish on pastry

Spread pesto on fish

Sprinkle spring onion over

Add red capsicum

Place second sheet of pastry over ingredients

Cut off excess and form edges of pie

Add pastry decorative features if desired

Sprinkle with poppyseeds

Cook in 360c oven fir 45 minutes

Lemon potatoes and carrots

Whoops! I had a plan of roast vegetables and swordfish pie for dinner tonight. Then a question on Twitter from @sandrodemaio about what everyone was cooking made me realize that timely cooking of the vegetables was necessary so a sort of compromise Greek lemon vegetables was the result. 

Ingredients

2 large potatoes 

2 carrots

Olive oil

Dry rosemary

6 cloves garlic

1 lemon

Mode

Preheat oven to 220c

Chop potatoes and carrots as desired

Place in ovenproof dish

Sprinkle with rosemary

Crush garlic cloves and add

Douse in olive oil

Cook in 220c oven for 30 minutes

Meanwhile juice the lemon

Pour the juice over vegetables

Return to 350c oven for 45 mins

Sardines with lemon

And with the rest of the sardines, I cooked them with lemon, breadcrumbs and pinenuts. They are to be eaten another night or even frozen and enjoyed even later as I know from previous experience.

Ingredients 

1 lemon

25gr pinenuts

Breadcrumbs 

20 fresh filletted sardines

Mode

Preheat oven to 180c

Juice the  lemon

Arrange the sardines in an ovenproof dish

Sprinkle breadcrumbs over

Add the lemon juice

Sprinkle over the pinenuts

Bake in 180c oven for 30 minutes

Sardines pizza

Sardines!! Yum!! I have never made a pizza with fresh filleted sardines before (or any sardines for that matter). So Sunday night pizza friends this is one to have and repeat. I love sardines and this combination is delicious - πολύ νόστιμο! 

Ingredients

1 Wattle Valley wholemeal wrap

Sun dried tomato pesto

Ricotta

12 fresh filleted sardines 

6 black olives

Pinenuts

Mode

Preheat oven to 220c

Spread pesto on wholemeal wrap

Spoon on ricotta and spread evenly

Place sardines over pesto and cheese

Chop olives and sprinkle in middle

Sprinkle pinenuts over

Bake in 220c oven for 12 minutes

Enjoy on a Sunday (or any time). 

Another Sunday pizza!

Another Sunday and another Sunday pizza though not the one I had planned to cook! Conscious of a request for vegetarian one, I had some chargrilled red capsicums on hand but had forgotten to buy the mushrooms and green pepper I wanted to use. Ah well next Sunday! This pizza is rather one of leftovers I had on hand but nonetheless delicious.

Ingredients

1 Wattle Valley wholemeal wrap

Basil & rocket pesto

Mozzarella 

Sopressa 

1/2 zucchini

1/4 red pepper 

1/4 green pepper

2 black olives

Mode

Preheat oven to 220c

Spread pesto on wholemeal wrap

Slice mozzarella and add

Place sopressa over pesto and cheese

Grate zucchini and add

Slice red and green pepper and olives and sprinkle over 

Bake in 220c oven for 12 minutes

Enjoy on a Sunday (or any time). 

Lemon potatoes

I love lemon potatoes but for some unknown reason have never cooked them. The topic arose in a conversation with @ladymidnight recently and I wondered why I have never done so. We talked about different shapes people cooked them in and after a bit of research in my cookbooks this is what I came up with last night. Just yummy!

Ingredients

2 large potatoes

Dry rosemary

Olive oil

2 lemons

1/2 cup water

Mode

Preheat oven to 220c

Chop potatoes in desired shape

Place in ovenproof dish

Pour oil over potatoes and use hands to ensure potatoes are coated

Sprinkle over dry rosemary

Place in oven and bake for 20 minutes

Meanwhile juice the lemons and add water to lemon juice

Remove potatoes from oven

Pour lemon mixture over the potatoes 

Return to oven for another 40-45 minutes

Friday night footy pizza

Friday night finals footy with Geelong playing so what better thing to do than experiment with pizza. Tonight I experiment with sun dried tomato pesto which I have never tasted before. Otherwise ricotta and various vegetables and olives and anchovies are nothing particularly new. The end result was delicious. Whether Geelong will win remains to be seen. 

Ingredients

1 Wattle Valley wholemeal wrap

Sun dried tomato pesto

Ricotta

Sopressa

1/4 green pepper 

4 mushrooms 

2 black olives

2 anchovies

Mode

Preheat oven to 220c

Place wholemeal wrap on oven tray

Spread the sun dried tomato pesto on wrap

Spread with ricotta

Slice green peppers and mushrooms

Place sopressa  on the ricotta

Add mushrooms, followed by pepper 

Sprinkle over chopped olives and anchovies

Bake in 220c oven for 12 minutes

Enjoy!