Comments on: A Moroccan Dinner

By: Abstract Gourmet : Blog Archive : Oven Baked Dhufish with Lemon Cream Sauce

Abstract Gourmet : Blog Archive : Oven Baked Dhufish with Lemon Cream Sauce — Sat, 02 Dec 2006 09:08:12 +0000

[...] Cut up the fish into nice thick cutlets, season with olive oil, salt, and pepper, slice up a few lemons and good handful of coriander. Heat the oven to 180C and layer the sliced lemon in a baking dish. Put the fish cutlets on top, and then another layer of lemon and the coriander. I then splashed a bit of verjuice around the dish as well, not sure if it made any difference or not, but I figured it couldn’t hurt, and I’ve been mad keen on verjuice ever since using it recently for my chermoula snapper. [...]

By: Matt

Matt — Wed, 08 Nov 2006 08:15:01 +0000

Thanks so much Bea. Next time you’re in Perth you are most welcome to drop by for dinner :)

By: Abstract Gourmet : Blog Archive : Bitter Chocolate Tarts

Abstract Gourmet : Blog Archive : Bitter Chocolate Tarts — Wed, 08 Nov 2006 08:14:16 +0000

[...] Now with my recent tart making success during the Moroccan dinner under my belt, it was time to roll onto the next tart based challenge. So here we have… [...]

By: Bea at La Tartine Gourmande

Bea at La Tartine Gourmande — Wed, 08 Nov 2006 04:52:18 +0000

miam, for someone like me loving Morrocan food, it would have been Heaven! Wish I had been there!

By: Matt

Matt — Fri, 03 Nov 2006 07:34:44 +0000

Deb: I expect to see flour drawings of a vastly better nature than mine, and look forward to seeing how much better you make all of these look :)

Ange: I am a lazy cook at heart…so anything that takes me too long to prepare doesn’t make it to the menu in the first place, or gets significantly dumbed down to suit my skills…

Brilynn: I’m still struggling with the whole concept of menu planning… so I very much have my moments… Dessert was very close to becoming vanilla ice cream when my freakin tart dough wouldn’t roll properly.

Bron: Here’s a tissue… mop that up. Thanks for the kudos… loving your tart work recently too… even if it was ugly :)

By: Bron

Bron — Fri, 03 Nov 2006 06:02:41 +0000

drool!!!
Looks fantastic Matt!

By: Brilynn

Brilynn — Fri, 03 Nov 2006 00:56:55 +0000

This is way more than a “pretty decent little combination of dishes”. It sounds fabulous.

By: Ange

Ange — Thu, 02 Nov 2006 23:51:31 +0000

This looks & sounds like a sensational menu, and i’m very impressed that it took so little time, I thought you would have been slaving for days for this lot!

By: deb

deb — Thu, 02 Nov 2006 04:32:41 +0000

i’ve printed your post off, and will also copy and paste the recipe directly onto my blog once ive made the squid and the tart. i may even copy your idea to write scribe into the flour on the kitchen bench ;)

By: Matt

Matt — Thu, 02 Nov 2006 03:45:25 +0000

Hey Steve,

No probs at all… it was good to have an excuse to let the creative juices flow a bit… I’ll get to work on perfecting the stuffed wagyu :) Hope we can catch up again soon.