Monday, 18 July 2011
Our local shops are filled with these lovely flat peaches at the moment. I am not sure what they are called, but I have heard them called donut peaches too. They're so sweet and delicious . . . and well, flat. They look like regular peaches that have been squashed. They ripen beautifully on the countertop and I just can't get enough of them. They've been selling them locally for £1 a punnet and I find myself buying 2 punnets each time. So fresh and sweet and juicy.
You are probably wondering what the heck these peaches have to do with fish and salad. Well, nothing really. I was just saying how much I am enjoying them is all . . . I love summer food. Fresh and light and filled with delicious summery flavours.
Like this delicious Gazpacho Salad. Fresh cucumber, tomatoes, peppers, red onions and garlic in a tangy sherry vinegar and olive oil dressing, tossed together with home baked croutons . . . oh so scrummy, and quite healthy too. You don't need any special bread do this with. I just used a hunk of baguette we had leftover from when the missionaries were over for their tea the other day.
I simply pan fried a couple of chunky cod fillets to go along with it and we were set to go. A delicious tasty and light supper, put together in no time at all. With a couple of flat peaches for dessert we were both very happy. ☺ (Well Todd was looking for some potato or some such . . . I think I'll have to heat him up some soup or something to make of for it later on.) Me?? I'll probably have another lucious peach or two or three. ♥
*Crispy Cod with a Gazpacho Salad*
A deliciously fresh salad filled with lovely flavours served up with some cod, pan fried until crisp and golden brown on the outsides.
85g of rustic bread, torn into chunks
(about 1/4 of a baguette, about 2 cups)
4 TBS olive oil
4 large tomatoes, cut into chunks
1/2 English cucumber, cut into chunks
1 yellow sweet pepper, deseeded and cut into chunks
1/2 red onion, peeled and thinly sliced
2 TBS sherry vinegar
2 garlic, cloves, peeled and crushed
salt and black pepper
4 skinless boneless chunky cod fillets
2 TBS plain flour
Preheat the oven to 200*C/400*F/ gas mark 6.
Toss the bread cunks with 1 TBS of the olive oil and spread out on a baking sheet. Bake for 10 minutes, until golden brown. Remove from the oven and set aside.
Mix together the tomatoes, cucumber, pepper, and onion with 2 TBs of the oil, the vinegar and the garlic. Season well with salt and black pepper. Set aside.
Dust the cod fillets with some salt, pepper and a bit of flour, patting it on and shaking off any excess.
Heat the remaining TBS of olive oil in a large nonstick frying pan. Add the cod fillets and cook for 4 minutes, flip over and cook for another 1 to 2 minutes, until the fish is crispy and golden and cooked through.
Toss the croutons with the vegetable mixture. Divide between 4 plates and then top each with a crispy cod fillet. Serve immediately.