Cauliflower rice with mackerel in vinegar and clearing the fridge
The weather has been amazing lately, days are incredibly hot and it feels a bit awful to spend time inside. There is a pub about an hours walk along the beach from where I live and we decided to take the afternoon “off” and walk there for lunch. The day was beautiful and I love the walk. There are still some flowers blooming and I always find the sea so beautiful. I couldn’t help thinking of the start of Samuels Taylor Coleridge’s Poem The Rime of the Ancient Mariner;
“Water, water, everywhere,
And all the boards did shrink;
Water, water, everywhere,
Nor any drop to drink.”
The poem was not written for someone walking along the seafront to the pub and there were indeed quite a few drops to drink but it still came to my mind.
This morning the weather was still gorgeous and my friend across the road got me out of bed and out for a powerwalk/slow jog. The sea was so calm and it was just stunning. It got really hot when the sun came out and it was amazing.
Looking out over the sea I couldn’t help but feel that fish would be great for dinner. I walked past the vegmonger and they had cauliflower on sale, it is bang in season and so delicious so I got one. It made me think of a recipe I saw on Lina’s blog, Strictly Delicious, Cauliflower rice. I was intrigued and used her recipe as a base and inspiration. I got some mackerel and salmon from the fishmonger, why settle for one kind? I went home very happy with my bounty and couldn’t wait to cook dinner. I had a look through the fridge where I had some left over pork loin to be used.
I wasn’t planning on making potatoes but there was a request so I decided to pot roast some with some shallot onions. I heated oil in a pan and added cumin, mustard seeds and sesame seeds.
I added some salt and pepper before placing everything in the pan. Turn the heat down to mid heat and let cook for about 35 minutes with the lid on.
I had a recipe for Mackerel in Vinegar in my cookbook NAME HERE. I won’t put the measurements, just the ingredients. I added the garlic as I think seafood and garlic goes so well together.
First I placed the mackerel fillets in salt for a few hours.
I mixed vinegar, sugar water and a sliced clove of garlic. The rinsed mackerel fillets were sliced and placed in the vinegar mix for at least 30 minutes.
Once cured the taste is very similar to herring and it was delicious.
I poached the salmon with some thyme and the inner leaves of the cauliflower.
Chorizo and Cauliflower rice
preparation time 15 minutes
cooking time 25 minutes
oven 210C or 410F
- 1/2 head of cauliflower, leaves removed
- 1 piece of chorizo
- 50 gram or 1.7 oz feta cheese
- 1 tsp cumin seeds
- 1.5 tbsp coconut oil
- salt to taste
Cut the cauliflower in to florets, cut the biggest ones in half. Cube the chorizo fine, pan fry and drain on kitchen towel. Place the cauliflower in the blender and blitz a few times until you get a “rice” consistency but don’t over do it. Mix the cauliflower “rice” with the pan fried chorizo and crumble some feta cheese. Melt the coconut oil in a pan with the cumin seeds. Add to the cauliflower and mix on an oven tray and roast until it starts to brown. I liked the caramelized flavour.
I stuffed some mushrooms with feta cheese and the remaining chorizo and baked them with the cauliflower.
The pot roasted vegetables were ready at the same time as the rest of the meal.
I sliced the pork loin and grated some lemon zest over it and then placed some watermelon cubes on top.
I did a soy based sauce for the mackerel and served the somewhat eclectic mix of foods but much to my surprise it worked out quite well.
Next time I will make more of the cauliflower rice, thanks for sharing Lina it is delicious and what a great idea!