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Tag Archives: flatbread

Three Blue Ducks

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Three Blue Ducks is an intriguing restaurant in an intriguing location in the lovely seaside suburb of Bronte in Sydney.

My long time friend Ms M was visting Sydney, her former home, from Cleveland Ohio, where she has lived for the last thirty plus years. We catch up every visit, and it’s lovely to hear her Australian accent to which she has stayed true all these years!

We met at the restaurant, tucked away in a suburban street, almost easy to miss. However the location is deceptive – much bigger than you think,  the restaurant is spread over 2 shop fronts with a little alleyway in between. Melbourne quirk meets Sydney trend – the alleyway is vibrantly decorated with street art and the ineterior is rustic and casual with bar and table dining.

The menu is flexible, designed for sharing or not, depending on the diners’ mood. Ms M and I shared some dishes with a Middle Eastern bent.

We started with sourdough bread from the famous Iggy’s Bread in Bronte,  with house-made cultured butter, which as a butter nut I found utterly delicious!

We shared a “Big” roast barramundi, pumpkin, kale & chickpea salad and harissa. The barramundi was crisp skinned but still moist. The harissa was spicy rather than overly hot. I’m not a huge fen of kale so I missed out on this element of the dish.IMG_5860

The next “Big” dish was my favourite: pressed lamb shoulder, babaganoush, israeli cous cous salad & flatbread. The lamb was compressed into a rectangular slice, and was soft enough to eat with the proverbial spoon. It was served with a lovely flatbread to mop up the babaganoush and the lamb pieces.

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Along with these dishes we had the “Small” roast beetroot, goats curd, pickled carrot, grains & yoghurt, heirloom beets of different colours with a slightly sweet curd and an interesting carrot pickle.

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We finished with orange blossom baklava, berry labneh, fruit & pistachio, an additional Middle Eastern twist on a Middle Eastern sweet, perfect as a shared after dinner treat.

It was a great venue for a catch-up. Ms M was delighted to be eating out in Sydney, in seaside Bronte,  sampling the current food vibe in foodie Sydney. A nice memory to take back to snowy Cleveland!

Three Blue Ducks is located at:

Bronte
141-143 Macpherson st
Bronte NSW 2024
02 9389 0010

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Jamie Oliver’s Salmon Tacos with Avocado and a Quick Cucumber Pickle

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A quick and easy recipe from Jamie Oliver’s Save with Jamie. It’s a recipe to use up left over roast salmon, but like me, you can easily cook a salmon fillet or two if you don’t happen to have any left over salmon on hand.

The basic flatbread recipe for the tacos is excellent. I make a lot of breads, and this non-yeast ie”flat” bread is the best recipe I’ve found. And it takes a only few minutes to make the dough and a few minutes more to cook the tacos. Easy and quick!

Ingredients

 

Tacos (Flatbread)

250 g plain flour, plus extra for dusting

2 tbs olive oil

150 ml water

 

Quick Pickle

½ a red onion

¼ of a cucumber

2 tablespoons white wine vinegar

Avocado Salsa

2 ripe avocados

6 tablespoons fat-free natural yoghurt

2 limes

30 g fresh mint

Cooked Salmon

375 g leftover cooked salmon

Optional: salmon skin

Method

Put the flour and a pinch of salt in a bowl. Make a well in the centre and add the olive oil and water. Mix with a fork, and when the mixture comes together, lightly knead on a floured board until the dough is smooth. Divide into 12 portions for small (15cm diameter) tacos, or 6 for larger ones. I went for the bigger as they were easier to fill. Cover with a damp tea towel until you are ready to cook. The tacos are best left to be cooked last so they stay soft and warm.

Peel the onion and slice very finely. Cut the cucumber into matchsticks – but not too thin. Put both into a bowl with a grind of sea salt and mix. Leave till the last minute to develop a “pickly” flavour.

Chop the avocados in half, peel and scoop out the flesh, chop roughly and put into a bowl with the yoghurt and the juice of 1 lime. Add half the mint, chopped. Mash all of this together, or pulse a few times in the food processor. You want the texture to be still a bit chunky.

At this stage, you will need to cook the salmon if you’re not using left overs.  I cooked a salmon fillet over a medium heat in a frying pan in a little olive oil. Skin side down for 4 minutes, skin side up for  2 minutes, or until you can see that the fillet is cooked through on the sides. Remove from the pan, and if you want crispy skin on your tacos, remove the skin and crisp up on both sides in the frying pan for a minute or two.

For the flatbread tacos, roll out a dough ball on a floured board, dusting with more flour if it’s sticking. Roll out to a 15cm circle for small tacos or 30cm for larger tacos. Heat a frying pan over medium heat (it should be quite hot) and cook the taco for about a minute on each side or until the taco has a few specks of charring. Don’t overcook – you want the taco to be soft and pliable. Repeat with the other dough balls, stacking them in foil as you go so they stay warm.

Squeeze the excess liquid from the pickle and put into a little bowl. Put the avocado salsa in a bowl too, and put the salmon and its crispy skin if using, on a plate.

Put these onto a board or serving platter. Pile up the tacos. Put the extra lime, mint and optional crispy skin onto the board or serving platter and you are ready for “build  your own tacos”.

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