Olive Oil

Why use anything but virgin olive oil? Australian extra virgin olive oil, cold-pressed and preferably organic. But let's face it, who can afford $20/litre for olive oil. There are 4 types of olive oil:

• Extra Virgin
• Virgin
• Pure
• Light and Extra Light.
• 
  

The most healthy and best tasting of these olive oils is "extra virgin". This is made by the first - cold pressing of the olives. No chemicals, and by far the best tasting. I would recommend only using extra virgin.
Virgin olive oil is the second pressing of the olives (again apparently cold press), where as Pure is the third pressing of the olives . Apparently it also involves the use of heat, chemicals and other types of filters. The light and extra light, is the most inferior grade of olive oil. I have garnered this information from other sources, however from my own experience, I can't see any point in using light or pure olive oil. If you don't like the taste of olive oil, why not use an alternative such as macadamia oil. If you want to use an oil for high temperature cooking, don't even think of virgin olive oil, there are many other options again such as grape seed oil, vegetable oil or my favourite ghee.

I favour Australian olive oil, because it tastes better. I have heard rumours that Australian olive oil was tested against European olive oils and came out on top.

Some tips when buying olive oil.
If you are buying in bottles, remember to buy oil in darkened glass such as brown or green, as apparently sunlight hastens the breakdown of oil.

Threadfin Salmon with tomato and chilli and other things...

This is adapted from a "Chilli and tomato fish" recipe from Donna Hay's "The Instant Cook".

Ingredients:
Virgin olive oil
1 good size piece of threadfin salmon, sliced crosswise and seasoned with salt and peper.
1 onion, sliced
Chilli (red, preferably fresh or dried)
6 small tomatoes (must be ripe)
Saffron
White wine
2 pieces of preserved lemon
Fresh oregano
Spring onion/shallot (optional)
salt and pepper

Method
Using a wide frying pan, heat olive oil, and when hot place onions in the pan. Cook over a low heat and soft, and add chilli. Remove onions, and fry fish pieces, gently on each side. Remove fish, and place onions back in the pan. When heated through add tomatoes, cook for a few minutes until they start to go soft and add white wine. Heat through and add preserved lemon and fresh oregano. When thoroughly heated, and sauce-like, return the fish to the pan with spring onions and place lid on frying pan for a few minutes. Season to taste.

Serving
Can be served with rice, pasta or couscous.

Threadfin Salmon

At Broome airport several hours ago, I had a little chuckle at a sign at the checkout. "No mangoes or fresh fish allowed on planes." I fully understand the need to travel with both mangoes and fresh fish and have as done as much myself. In fact I was regretful of having neither with me, the only reason being that I was having to overnight in Darwin rather than fly direct to Alice Springs. But then I was also a little relieved as I would have tearfully had to throw the produce out.

If I had smuggled a fish back to Alice Springs, it would have been threadfin salmon. I have only eaten threadfin salmon in Broome, and both times it has been extremely fresh and a fantastic meal. Several days ago I ate Chilli Fish in Djarindjin community (200kms north of Broome), made with threadfin salmon. I love the dense and dry quality of the flesh, which is very suited for a range of cooking applications. I have as yet not sourced the recipe, but have adapted a Donna Hay recipe.

What I have found out about threadfin salmon is that it lives in the northern waters of Australia, from Fraser Island in Queensland up to the Kimberley in Western Australia. You can buy threadfin salmon in Alice Springs from a couple of the butchers, and it seems to come from Darwin. Of course, it is frozen. It costs around $25/kg, so it's a bit cheaper than other fish. It has a firm flesh, low oil content and is good for a range of cooking applications.

Fennel

Fennel, particularly baby fennel seems to be available, in good condition and at a reasonable price in Alice Springs supermarkets. If you can't find it or are short on cash, have a look in your backyard or if you live in the southern states of Australia, check out your local railway line, it may be growing wild there.

Buying fennel
I only buy crisp fennel. Happy to buy large or small bulbs, but it must be crisp. Soggy fennel only gives you the option of cooking it, it's not great to eat. Fresh uncooked fennel is a fantastic flavour and overall experience. It should be crispy and sweet, with an aniseed after taste.

Cooking fennel
In our family we deliberate on whether to cook fennel or eat it fresh with olive oil and salt. Both my husband and son always want it fresh. I always want to cook "the be geezus out of it" so it is sweet and soft and caramelised. However the following recipe seems to keep all of us happy. I must say, I am not much of a salad cook, but this recipe is an amazing taste sensation of saltiness, sweetness and a range of different textures.

Fennel, orange, black olive and baked ricotta salad.
Preparation time: around 20 mins
Ingredients:
1 large bulb of fennel or 2 smaller ones
2 oranges (peeled and segmented without skin)
Around 1/2 cup of black olives (I prefer Kalamata)
Baked ricotta (slice)
Virgin olive oil
Rasperry vinegar (or red wine vinegar)
Salt & pepper
A drop of honey (option)

Method
Slice fennel across the grain of the bulb or shave it using a mandoline. (Don't shave or use the core, but you may want to much on it while you cook.) Place fennel in a bowl of iced water while you prepare the rest of the ingredients.
Put fennel in a salad bowl, followed by olives and orange in salad bowl and crumble ricotta over the top. Dress with oil and vinegar, a drop of hone and salt and pepper. Toss gently and serve.

Serving suggesti0ns
Good with fish.

Vehicle rollover, the day after

Morning in Broome, the day after I rolled a 4WD on the way back from Cape Leveque, with three people in the car. I manage a remote television station, and part of my work is visiting some of the most beautiful and remote locations in the Austalia. I've been travelling bush roads for almost nine years and never had an accident.
No-one was hurt, but I feel very close to death and am reconsidering my life choices and directions.
I love cooking, I love eating. I have lived and argued with my partner of 15 years, and the only place we always seem to get on well, is in the kitchen. We have synergy in the kitchen. My father once commented that he couldn't never quite understand the connection between me and Mark, until he saw us in the kitchen.
Mark is a wonderful cook. He does flesh and Asian. I do pasta, vegetarian dishes, pastry and deserts.
So the segue here is that I am going to start a blog about what I eat, what I cook, how I cook, and all other matters related to food.
In my family of food lovers, we joke that food is not love. However for me food is love.