While I have spent much of my career developing, writing and
editing recipes by natural instinct and preferred way to cook is
without a recipe or to use recipes and ideas as a guide.
This style of cooking is most useful when there isn’t a lot in the fridge, freezer or pantry. I just put everything on the bench and then decide how I am going to cook the individual items – sometimes it
involves combining them and at others they are cooked separately then combined on the plate.
For this dinner, the items on the counter where a couple of potatoes, a couple of onions, some fish fillets and a bunch of asparagus. I chopped the potatoes into bite-sized pieces and cut the onions, into wedges, then placed them both in a bowl, drizzled with a little oil and seasoned with a good grind of salt and tossed to coat with the oil. The potatoes and onions were than tipped onto a greased baking and roasted in a preheated 200°C for 30-45 minutes or until golden and cooked.
About 10 minutes before potatoes and onions were ready, the fish was tossed in seasoned flour and pan-cooked in a mixture of oil and butter for 3-4 minutes each side or until golden and the flesh of fish flaked when tested with a fork.
At the same time the asparagus was cooked in the microwave – it could also have been boiled or steamed – any seasonal vegetable could, of course, be served.
This time I kept things fairly simple, using just salt and pepper for
seasoning, but herbs and/or spices could have been added to the flour that coated the fish and/or to the potato/onion mixture.
And that’s how this meal came together – who needs a recipe!
Happy cooking and eating.
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