The best of what Lady Moss has cooked all week

I love the idea of creating a quick bite to eat from a mix of fresh and preserved ingredients. That way there is always something available to me rather than the lazy option of going up the street for food that’s not nourishing or as tasty if I’m completely honest.

Yesterday The King helped me prepare the Mauritian favourite Fish Vindaye which is a simple infusion of fresh Blue Eye pickled and preserved with oil and spices. I had a tussle with my food processor before abandoning it for the slicer to prepare Achard, the riot of colour and texture, a vegetable condiment perfect for even the staunchest vegetable non-eaters.

Gather the freshest, best quality ingrediants you can find preferably from Haberfield you won’t regret the trip!

Fish Vindaye – Mauritian Food Safari

1 tsp mustard seeds

5 cloves garlic thinly sliced

2 small red chillis thinly sliced

100 ml vinegar

1tbsp ginger grated

2 medium onions thickly sliced

2 tsp turmeric

Vegetable oil for shallow frying

Use any thick fleshed fish, blue eye or kingfish are best. Shallow fry in moderate heat in oil until golden on both sides. Transfer to plate or messy bench.

In the same oil briefly fry onions with garlic and ginger. Add salt at this point to stop onions from caramelising, you want the crunch to be retained but have them nicely coated and slightly softened.

Add mustard seeds and chilli, wait for them to pop now you’re a cook!

Mix turmeric with vinegar and add to onion, stir well to coat the entire mix. Turn off the heat, return the fish to the pan and mix gently to coat the fish in the spices.

Transfer to a sterilized jar, I have mine boiling away on the stove while I prepare the mix, making sure to add all the onions, sauce and fish. No need to go and buy fancy jars just reuse and recycle your vegemite, passata and jam jars.

Leave in the fridge for a few days if you can possibly wait that long before eating on thick slabs of toasted bread. The mix will last for up to six months. Not in this house.

Vegetable Achard- Mauritian Food Safari

250g white cabbage

250g carrots

250 green beans

250g cauliflower

10 cloves garlic

2 large white onions

4 red chillis

100ml vegetable oil

25ml white vinegar

2tbsp black mustard seeds


Julienne your cabbage and carrots or if you are lazy like me push them through the slicer. As long as they are thin its fine as there is little cooking to be done here. Chop the ends off the green beans and your cauli into small florets and slice onions and garlic.

Heat the vegetable oil in a large pan and sweat the onion, garlic and chilli befor adding the mustards seeds and making them pop! Add vegetables and coat well in the oil and added white vinegar. Salt to taste before placing the lot into sterilized jars for a few days at least to increase the flavour. This recipe makes a fair bit, great for gifting to neighbours. It will also last months in the fridge but judging by the amount The King and I consumed before it could even make it to the jars it will be gone in a week.

Serve with anything really, it works especially well as a side dish to rice and curry and as a quick snack with bread and ham off the bone. Beyond delish!

Spanish Chicken with Choritzo – Nigella

The easiest. The fastest. The yummiest weeknight dish on the planet that at a pinch can serve multitudes for a balmy Saturday night feast. Just increase the amount of chicken, choritzo and veges.

This version served Mossy and I for dinner and the leftovers will do the Littles and the babysitter tonight.

2tbs olive oil

4 free range chicken thighs debonded and  skin on or a full chicken cut into four pieces, skin left on deboned. Take all the work out and you can just tidily fling ingredients into your large roasting pan.

4 uncooked choritzo sausages thickly sliced

2 red onions thickly sliced

3 garlic cloves sliced

6 chat potatoes quartered or 1 large sweet potato chopped into chuncks

2 red capsicum chopped into chuncks

2 teaspoons oregano

1 teaspoon paprika

1 blood orange, juiced and zested (a regular would do fine but I love the drama and scent of the blood.

Preheat your oven to 200 degrees C.

Douse the bottom of your pan in olive oil before festively arranging your ingredients. Liberally sprinkle salt, oregano, orange zest and paprika before pouring over those divine juices and a little more olive oil.

Throw the lot into the oven and cook until the skin on the chicken is crisp, flesh cooked and potatoes tender. About 40 minutes to an hour.

I serve this with a simple green salad of mixed leaves. Sprinkle toasted flaked almonds and parsley over before serving at table for everyone to serve themselves. Be sure to mop up the priceless pan juices with crusty bread. Colour.Full.


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