Greeting loyal readers and fellow maremmas. Now as you all know when mummy and daddy first came to live in the sunny Mangamahu Valley, they planted a number of fruit trees and two nut trees: an almond and a hazelnut. Unfortunately, the almond tree did not thrive, but the hazelnut tree did. Now in it’s seventh season the hazelnut is producing lots of nuts daily.
Mummy likes to add hazelnuts to her homemade museli and daddy has a nice fish, hazelnut, chickpea and chorizo recipe.
|| Olive oil
|| Garlic cloves
|| Chorizo sausages
|| Unsalted butter
|| Fish fillets, 180g/fillet
|1 to taste
|| Lemon, juice
- Drain then rinse the cooked chickpeas under cold running water. Drain in a colander.
- Chop the onion finely. Heat the oil in a large frying pan, add the onion and allow to soften over a low heat. Finely slice the garlic and add to the pan, cooking until golden brown.
- Slice the chorizo into 1cm-thick pieces and stir into the onion. Cook until fragrant – about 4 minutes – then tip in the chickpeas and hazelnuts.
- Cook, stirring, over a medium heat for 3-4 minutes to let all the flavours develop.
- Add the rocket leaves, tossing them through the mix as they slowly wilt. Spoon out onto deep plates and top with the fish.
- To cook the fish, heat the butter in a frying pan and when it’s foaming place the fish fillets carefully into the pan.
- Cook for 3 minutes, then turn over and cook for 6 minutes. Remove from the heat.
- Spoon any cooking juices over the fish and add a squeeze of lemon juice. Season with salt only.
Needless to say, the three bestest maremmas in all the land, are never offered any fish to taste.
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