Culinary notes

It seems to have been quite a while since I tried a new Saturday night recipe which was an unqualified success. (Well, one child didn't care for it much, but just how often can you bring a new dish to a wife and two kids under 10 and have all of them approve?)

Last night it was a whole snapper that had to be cooked, and I had grown tired of always grilling them Asian style (you know, soy, honey, ginger, sesame oil, spring onions and some chilli on the part the grown ups will eat.) So I tried Mediterranean style baked fish, from a recipe in the gigantic Stephanie Alexander book (which most Australians who have any interest in cooking would know about), and it was very good. It's pretty straight forward and goes something like this:

* cube some potatoes
* saute in olive oil for 10 minutes
* add finely sliced red onion, garlic, and chopped seeded and peeled ripe tomatoes
* cook for another 5 minutes
* pour over seasoned fish, and drizzle more olive oil and the juice of a lemon over top
* start baking
* about 10 minutes before fish is done, throw a handful of black olives over the dish as well.

For a recipe that is pretty simple, the results are quite delicious.

And here's something I have been meaning to ask since I first tasted them:

Where have you been all my life Sicilian green olives??

I think it was about two years ago that I first tasted these on an antipasto plate at an Italian restaurant, and I immediately liked them. I asked the waiter what they were, as I could not recall having such nice, fruity, not-so-salty olives before.

Since then, they have started appearing in deli's and even Coles supermarkets, but I swear they were unknown in Brisbane 5 years ago. (The Coles ones with lemon aren't the best example of the genre, by the way.)

Maybe stuffed green olives have always been of the Sicilian kind? I wouldn't know, because somehow I have never liked the looked of stuffed olives. What I am talking about is the plain, un-pitted Sicilian green.

Brisbane is not exactly ground breaking when it comes to selling new foodstuff to the general public, so I am curious as to whether they have always been sold in Melbourne or Sydney, and for some reason they have just come across the border? I don't recall any TV cook ever talking about them, so that probably doesn't account for their sudden appearance.

In any case, they are delicious, and a small deli in the shopping centre near my house sells them. I have to keep buying them every week in a show of support.

Try them if you never have before.