Sunday, August 21, 2011

Back in Sydney - Sunday lunch at home

Spent Sunday morning replenishing the pantry/fridge after being away for a month!  Lane Cove shopping centre is now great for a fantastic breakfast followed by the obligatory Coles or Woolworths run, then Thomas Dux, Hudson Meats and a surprisingly good fish shop - LCFS (Lane Cove Fish Supply).  Just make sure you read the labels and buy Australian!
We breakfasted at Firefly.  Lovely ambience, gas heaters, the best looking muffins in the world, good coffee and delicious food.
We both had the Breakfast Bruschetta with two poached Eggs, Bacon, roast Tomatoes and Hollandaise on Sanoma Sourdough toast.
Another bonus is a lovely market - ALIVE, Art & Design Makers Market - Sundays 9 am to 3 pm once a month.

We bought some adorable hand made clothes for our soon to be born grandson at 'Four Little Cupcakes'.  What a clever lady.
We decided to cook an entree of Prawns, followed by fish fillets - Pearl Perch.

I really felt like good old fashioned garlic prawns - perfect for a rather cold Sydney Sunday.  Peeled the prawns, then chopped three large cloves of Garlic, one small red Chilli, freshly cracked black pepper and Extra Virgin Oil, which I heated in the oven till it was all bubbling hot.
Added the prawns, and cooked through.
 Then served with a fresh Sourdough bread to soak up the delicious chilli garlic oil.
 Delicious.  And this was just entree!
 I wanted to do something a bit different with the fish.   So I made a sauce of chopped Red Onion, two Garlic Cloves, Extra Virgin Olive Oil, chopped Truss Tomatoes, White Wine, Sweet Chilli Sauce, freshly cracked Black Pepper, and a dash of Caramelised Vinegar, chopped fresh Oregano, Thyme and Italian Parsley - and cooked till thick.
Put some Basmati Rice in the microwave to cook.  Meanwhile I cooked some chopped Kale, rinsed and drained with knobs of butter on top and freshly Cracked Black Pepper which I then gently steamed.
I then added the fish to the sauce, and gently poached.
By now the smells were driving us insane.  But it was well worth the wait.

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