I did have 3 Sydney restaurant posts lined up to share with you, but given that the whole world is in lockdown, it doesn’t seem relevant nor appropriate to reminisce about the delicious things I ate on my recent holiday in Australia.
I am back in London and confined to my home, except for essential shopping and one outing per day to exercise. I have taken to cycling for my daily dose of fresh air and, as I have paniers, I’ve been collecting my shopping on route. No panic buying, mind, just what I need for the next few days.
Since the rest of the nation seem determined to clear all staples from supermarket shelves, I have had to get a bit creative in the kitchen. I have noted an interesting trend though, which is that exotic fruits, vegetables, meats and fish are still in abundance.
"I feel like the we are eating better in this global pandemic than we normally do" said the M&2V, as we munched on fillet steak with chimmichurri and hasselback potatoes on Sunday night. "Living it up in the crisis."
I understand that some people are probably not buying the more exotic foods because they are also more expensive, but if the reason you aren't buying them is because they are out of your comfort zone and you are not sure what to do with them, then I have some ideas for you.
Smoked fish has been very easy to come by. I have 2 great recipes for dips on my blog already: smoked salmon dip and smoked mackerel pate, which have quickly become staples. They are great in the absence of bread, since they are good with crackers.
Also plentiful are tortillas. Smoked salmon quesadillas may sound bizarre – certainly not traditional – but trust me, they taste great and they are very quick and easy.
Ingredients
1 portion smoked salmon dip – recipe here
1 packet soft tortillas
Olive oil, for frying
1 lemon, cut into wedges
Method
Take a tortilla. Spread salmon dip on half of it and then fold the other half over to make a semi-circle. Repeat until you have as many quesadillas as you plan to cook.
Heat a small amount of olive oil in a large non-stick frying pan over a medium heat.
Put 1-2 quesadillas in the pan and cook for a minute or two on each side, until golden. Repeat with the remaining quesadillas until they are all cooked. If you are making a lot, keep them warm in a low oven.
Cut into triangles and serve immediately with a wedge of lemon.
