One of the best views in the world? Sydney Harbour bridge and the Opera House in glorious sunshine!
The Silver Chicken is down under! Although if you follow me on Facebook or twitter, you probably have noticed this fact. I may have mentioned it once or twice….This trip was to celebrate my uncle’s 50th birthday. Which was yesterday.
The best thing? We kept the whole thing a secret. So on Friday, after the family he knew was turning up had arrived. Three of us (myself and two uncles) turned up at Andy’s door, and nearly killed him with shock. Thankfully we didn’t.
So happy birthday Andy! Since we’ve arrived we have been treated to incredible hospitality by him and his family, including delicious food by my aunt Sarah. I have asked for some recipes which may or may not appear on a certain blog. There have been barbecues, gigs, fantastic meals and great company. Absolutely brilliant. And for those of you here in spirit, we’re thinking of you! And while I’m at it- Happy Birthday to both my grandmothers who celebrate their birthdays today!
Thanks to everyone who has sent me Sydney recommendations and if anyone else has them, keep em coming.
Mackerel chilling in their marinade
Last week I asked for a few suggestions as to what my next recipe would be. Thanks to everyone for the comments and suggestions! Lizzy suggested something Moroccan or a fish dish- so I combined the two. And so was born my Sticky Moroccan Mackerel.
Yesterday evening I made the short jaunt out to Howth and got my hands on some incredibly fresh whole mackerel, which my obliging fishmonger cleaned for me. I don’t mind cleaning fish, I used to do it for a living, but I appreciate when they offer to do it!
2 whole gutted mackerel
2 tablespoons of honey
3 tablespoons of ketchup
juice of 1 lime
1/2 teaspoon of paprika
1/2 teaspoon of ground cumin
1/2 teaspoon of turmeric
1 tablespoon of sesame oil
For this recipe I took the barbecue out of hibernation, and it really added to the flavour of the dish. Fist wash the mackerel and pat dry with some kitchen paper. Take the heads off if you like. Then score the flesh as I have done in the photo- this allows the marinade to permeate into the flesh. This is important because the likelihood is if you barbecue the mackerel, a lot of the marinade will come off with the skin.
Then mix all the ingredients until you get a smooth paste. Place the mackerel in a long dish and spoon the marinade over them. Ensure the marinade gets into the cavity and then scores. Ideally if you can leave them to marinade for a few hours that would be perfect. If not, no worries! I didn’t have that long!
Ensure you have a nice hot grill/ barbecue. The mackerel cooks pretty quickly. As sizes differ, as will the barbecue, the best guide re: timing I can give you would be to look into the scores on the skin and you can see how far the fillets on each side have cooked. If you have a fish grill this is ideal, as it allows you to turn the fish without it disintegrating.
I served the mackerel with some greens and brown rice- on which I poured a little sesame oil and lime juice.