Topic: Fish with Salsa and Welsh Rarebit.

[Rik]

We're busy trying to eat some space in the freezers before Xmas. I still think we should get a bigger one for the garage.

[Simon]

Why do you want to put the garage in a freezer?

[Clive]

Please remember I'm an OAP Rik.   

[Simon]

[Rik]

So am I, Clive. A hungry one.

[Simon]

 

[Clive]

Won't somebody think of the holidays?   

[GillE]

Tea tonight was mackerel fillet with salsa and Welsh rarebit.  I served it with quinoa, cooked with raisins and preserved lemon, plus a simple salad of Cos lettuce and cucumber topped with yoghurt, honey and sesame oil.

Gorgeous!

[Clive]

I occasionally use quinoa which is so quick to cook and an extremely healthy option.  Last night we had salmon baked in herb-laced breadcrumbs and garlic potatoes with broccoli.

[Simon]

I've never heard of quinoa, and last night, had a cheese and pickle sandwich, but have a DR Chateaubriand defrosting for my evening meal tonight.

[Rik]

We're on heart of rump.

[Simon]

It's actually on Chaos Defrost, and it's beeped several times during the process (the microwave, not the meat!), but hasn't told me what needed doing!   

[Rik]

Sue says you need to turn it when it beeps, Simon, eg turn it over.

[Simon]

I thought that might be the case, so I did.  It seems to have done the job.

[Clive]

Quinoa is very similar to cous cous but has far more nutritional value.  You cook it exactly the same way as rice.  Most supermarkets and health food stores stock it.  It has a slightly fishy taste in my opinion.