Fish and Run

Ceviche

Rachel Allen -yes, she of the perma grin, grating accent and stylish clothes-introduced me to this delightful dish last week. As she promises on the RTE website it`s a zingy, refreshing dish, and, as I discovered, perfect recovery fuel for my long runs.

The interesting thing about Ceviche is that the fish is `cooked` in lime juice. That`s it. No pan, no oven, nada. Just marinate for a couple of hours and the acid in the juice will cook the flesh.

You can use any white fish. I used haddock. It didn`t slice up as neatly as Rachel`s. But then, I`m not Rachel. And I differed in the amount of certain ingredients, preferring 1/2 a chilli to one whole one, and adding coriander because I am particularly fond of it with avocado.

Anyway, be sure to see Rachel`s pic. And I`ve copied her recipe here.

Ceviche

500 g skinless white fish fillets (such as pollock, haddock, cod, plaice or sole, cut into strips 5mm thick)
juice of 6 limes
3 spring onions (trimmed and sliced)
150 g cucumber (peeled and cut into 5mm dice)
2 avocados (peeled, stone removed and flesh cut into 5mm dice)
1 red chilli (deseeded and finely chopped)
lime slices, to serve

Method
1.Place the fish pieces in a large bowl, add the lime juice and mix together, then cover with cling film or a plate and leave in the fridge to chill for at least 1 hour.
2.Remove from the fridge and mix in the remaining ingredients. Divide between plates, add lime slices and serve.

I loved this dish. I`ll confess I let it marinate in the fridge for three hours. Just being a little nervous about the lime juice cooking process and wanted to ensure the fish was well-cooked. Next time I`m going to marinate it with more of the other ingredients just to allow for a greater fusion of flavours.

Beach run

Beach run

This morning`s beach run peaked my interest in some fishy lunch. I rarely run before breakfast but the configuration of today`s activities meant I either took my chance early this morning, or forget about it. I am curious about the whole carb fuelling thing anyway. I have a theory that if we get used to running hungry we might cope with the glycogen crash that hits in marathons. In the weeks prior to last October`s marathon I deliberately stretched the time between meals just to get used to that hungry feeling.

But enough about my crazy running theories. Had a really nice beach run, of just four miles. Perfect conditions, warm sun, cool breeze, empty beach and all done before breakfast.

With a run done before breakfast, and a perfectly fishy lunch, it`s been one of my better Juneathon days.

How was yours?

Chickpea, Feta and Herb Salad

The Chook House has cupboards full of canned chickpeas. Obviously I must`ve been on a hummus kick some time ago. Well, I got over it, apparently, and still have enough chickpeas to keep me and the chooks going right through Armageddon and beyond. So what` s a red hen to do with such a bountiful store?

Domini Kemp has the answer in last Saturday`s Irish Times.

Ta-da!

Chickpea. Feta and Herb Salad

Chickpea. Feta and Herb Salad

Meet Chickpea, Feta and Herb Salad.

Okay, I know I scratch about in the dirt most of the time, and will eat almost anything, but seriously folks, you MUST run out and buy yourself one can of chickpeas, feta and herbs and throw this dish together. I promise you, you will get up in the middle of the night to eat it.

Oh, I can see it all now…You`re staggering in the door from the nightclub, you`ll be begging to slip into something more comfortable and relax with….

Chickpea Salad! Yay!

Domini has the proper recipe here. But I am only a little red hen and I really am birdbrained when it comes to measuring everything out accurately, so here`s the quick fix version of the recipe

Sweat three red onions in a pan, with six cloves of garlic and 220 mls olive oil. Remove from the hob and bung in one finely chopped red chilli and the zest of two lemons. Let it cool, then add the juice of two lemons.

Drain and rinse two cans of chickpeas. Leave in a bowl. Throw the cooled onion mix in with the chickpeas and let it marinate. Toss in three spring onions, and a big bunch of chopped parsley and coriander and crumble 220g of feta over the lot. You can also add chopped cherry tomatoes, which I did, since I`m a tomato addict. Oh, and the usual S & P seasoning.

I ate it yesterday. And it was even yummier today for lunch. Kinda wanted to cube up some beetroot and throw it into it too but I`d left it at home, damn. And now I still have a whole beetroot mountain to work through.

Hopefully Domini will come up with some solution there, if she`s reading this blog. And I`m sure she probably is….

Do go read her recipe though. You can compare her food photography to mine. But please, no comments on my attempts. I`m an L-plater, see? I`m just happy I have a photograph of my own and haven`t succumbed to grand photography theft on google image.

Meanwhile, all I can do is drool when I study other food photographs. Like Rachel Allen`s Bake book. It`s great: you can`t actually hear her annoying D4 oxcent but you know she can seriously hire somebody who really knows how to take the best arty farty food photographs in the whole planet.

By the way, anyone know when Rachel`s gonna knock off playing the Nigella on screen? It`s seriously grating. And the smiling thing when she`s cooking? I`ve become seriously aware of my facial expression when I`m pouring cake mix into a tin and I swear I am NEVER smiling. Concentrating, maybe. Grimacing, probably. Looking seriously old and haggard,definitely. But never ever smugly smiling with every blond wisp in place, perfect arty gleaming kitchen in the background and ne`er a hungry child in sight.

Anyway, all the hungry chooks came out when I tossed that salad. And all declared it possibly edible. Yes! Success!

They also ate an entire Rachel Allen/Red Hen Orange Madeira Cake in one sitting. But I`ll save that recipe for another day.

Ok, back to scratching in the dirt….