Bowl of shreddies
Apple, mango and passion fruit smoothie
Cup of tea
Daytime
Nectarine
Cup of vending machine coffee
Eve Meal
Fillet of Plaice with a spiced Peanut crust
For the spiced peanut crust fry a chopped clove of garlic and a pinch of curry leaves in olive oil. Add pinch of cumin seeds and some crushed chillies then add a handful of salted peanuts (leftover from my flight to Munich this week). Blend the fried off spices and peanuts in a food processor with a tablespoon of houmus and a teaspoon of cumin powder and a teaspoon of tumeric, add olive oil to make consistency become creamy.
Grill the plaice (seasoned with salt and pepper) then smear the peanut paste over the fish and grill till crisped
Serve with salad (lettuce and tomatoes) dressed in a balsamic and honey dressing
1 pint of lager
½ a bottle of Rioja
Pros – fish in the evening
Cons – only fruit at lunch
No comments:
Post a Comment