(Serves 2-3)
Method:
1. Get your fishmonger to clean and gut 2 whole mackerel, leaving the heads on (or just buy them already done from the supermarket!)
2. Brush the outside of the fish with olive oil and sprinkle them inside and out with salt and pepper
3. Chop up lots of fresh coriander, a few red chillies and a few cloves garlic really finely, mix together and stuff it into the cavity of the fish with a few slices of lemon then close the fish up with cocktail sticks (that you’ve soaked beforehand!)
4. Cook on the barbecue for about 5 mins per side (more or less time depending on size of fish)
Tuesday, 7 July 2009
Couscous Salad
Sorry, I don't have exact measurements (again!) Just go by sight and judgement......
Method:
1. Cook the coucous as per packet instructions (pour boiling water on it and cover with cling film until all fluffy)
2. Crumble in lots of feta
3. Add some finely chopped mint and red onions
4. Add some chopped fresh tomatoes (or halved cherry toms) and small cubes of cucumber
5. Add some sliced black olives (or whole ones with the stone in for more flavor, but more hassle eating!)
6. Drizzle with olive oil and lemon juice to taste
7. Mix it all up and put in fridge to chill for about 10-15 mins before serving
Method:
1. Cook the coucous as per packet instructions (pour boiling water on it and cover with cling film until all fluffy)
2. Crumble in lots of feta
3. Add some finely chopped mint and red onions
4. Add some chopped fresh tomatoes (or halved cherry toms) and small cubes of cucumber
5. Add some sliced black olives (or whole ones with the stone in for more flavor, but more hassle eating!)
6. Drizzle with olive oil and lemon juice to taste
7. Mix it all up and put in fridge to chill for about 10-15 mins before serving
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