|sizzling away on the barbie|
Except it was salmon. And we all know that salmon is a winner everywhere.
The salmon obtainable here in Sydney is simply delicious: the slices are not only thicker, but somehow more moist and succulent than what we get in Istanbul. At least this salmon was. In this recipe it was kept in a simple marinade from a very attractive Australian cookbook called NORTHERN beaches cooks, a book put together by a group of parents to celebrate the silver jubilee of Northern Beaches Christian School. The original recipe is indeed for trout but salmon is an easy substitute.
A word on barbecues: here in Australia they all seem to be state of the art and work on gas. Nothing that is lit with a match and then fanned to the right degree of glowing charcoal! So anything is possible. Apparently they go the full hog and barbecue even the Christmas turkey!
|here is the salmon cooked to perfection|
I am still in Sydney and the delicious meals with the cousins continue. This one was prepared by cousin Rosemary and it was my kind of feast. She goes in for lots of veggies roasted in the oven, always a popular choice. She organized us all to peel and chop which, with G&T in hand, we were only too happy to do.
|mushrooms, aubergine, garlic, pumpkin, and sweet potato chopped and ready for the oven|
All you do is place the vegetables on oven trays according to how long they will take to cook. A little olive oil is needed to drizzle over although I noticed Rosemary used the healthier option of a spray. Season with salt and freshly ground pepper and put in the oven at 180°C/350°F. At home I would sprinkle with dried kekik or thyme.
|here are all those veggies|
2 tbsp soy sauce
1 tbsp oyster sauce (I’m not sure whether this is available in Istanbul or not but I suspect it is)
1 tsp sesame oil
1 garlic clove, crushed
4x 200g trout/alabalik or salmon/somon fillets, skin on (but here it was removed)
· Mix together soy, oyster sauce, sesame oil and garlic.
· Spoon marinade evenly over both sides of the fish fillets. Cover with cling film and refrigerate overnight if time permits.
· Heat a grill or barbecue plate on high heat. Cook the fillets skin side down for 2-3 mins. Turn and cook a further 1-2 mins or until cooked to your liking. Remove to a platter and serve immediately.
|there were also green beans on the side|
|as well as a salsa made by my aunt|
|I can’t resist showing you the cat named Claude!|
|and another picture of beautiful Sydney from a vantage point near Rosemary’s house|