Pesto Fish Kebabs

I made these as part of a seafood platter I did, I will be listing some of the other recipes I served with these over the next few days. I am going to have to guess on the amounts of as I only made 2 skewers to go with our other dishes. I think the amount listed should be about right for 4 people you can adjust pesto for your personal taste, we love pesto and I probably used a tablespoon per skewer that I made. Serve these with your favourite vegetable or a nice green salad. I have included a photo bellow of our platter tray, I had to serve these on a separate plate as they just would not fit.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg White fish fillets (cod, halibut, snapper etc.. I also used a small salmon fillet as well, just use your favourite.)
3 Tablespoons bottled pesto
1 Tablespoon fresh parsley, finely chopped

That’s it easy recipe hey!! I probably used more pesto than stated I love the stuff, but as I said earlier use more or less just make to suit personal taste.

Method

1. Soak 8 Bamboo skewers in water for at least an hour before using, this avoids scorching or splintering. (you will need 12 if using smaller ones)

2. Cut fish into 2cm cubes (approx); combine pesto fish and parsley in a bowl.

3. Thread fish onto skewers, cook in a pan or grill or BBQ until fish is browned and cooked as desired.

Serves 4

All photos taken by me unless otherwise stated.

Moroccan Lamb with Couscous

This is a really simple recipe to make it can be on the table in 30 Min’s not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min’s to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Lamb fillets (the marinade would be enough for 4 fillets)

Marinade

2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon cinnamon
1 Teaspoon paprika
1/2 Teaspoon ground ginger
1/4 Teaspoon harrisa paste
100ml Yogurt

Couscous

2 Cups water
2 Teaspoons vegetable stock powder
2 Tablespoons hot mango chutney
1 Sachet quick cooking couscous
1/2 Red pepper, diced
1/2 Yellow Pepper, diced
1 Tablespoon lemon juice
3 Tablespoons red currants
2 Tablespoons fresh coriander, finely chopped

Yogurt

100ml Yogurt
1 Tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Method

1. Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.

2. Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.

Couscous

1. In a small fry pan heat a little olive oil and cook peppers until tender.

2. Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.

2. Add peppers, lemon juice, coriander and currants stir gently to combine.

Yogurt

1. Combine yogurt with coriander, stir and serve drizzled over lamb.

To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.

All photos taken by me unless otherwise stated.