It’s been a little while so I thought I’d throw up an update to get you up to speed on what’s been happening in my world, much of which would be known to you if you keep up with my facebook status updates.
Work
I’d been gunning for a promotion internally which has paid off, I’ve been quietly worded up that I have the role now I just have to formalise things and nut out a contract and so on. This is a very good opportunity for me and a real chance to hit my earning target for the year, as well as actually provide me with a worthwhile and enjoyable daily work life - something I was missing in my previous drier analytical role.
Life
With work being pretty full-on, I’ve not had much time (read: any) for hobbies beyond watching the occasional movie or
Highlights of recent weeks have been:
- Been asked to be Best Man for Hugh and Jess’s wedding and starting to organise Stag duties
- Went out to Boonah rodeo and chuckled at country boys getting smashed by bulls and horses
- Eating out a fair bit and making some fantastic food (see below)
Other than that, not a lot going on really. I’m contemplating returning to the UK for a brief trip under less than great circumstances (unwell grandparent) and other than that, anticipate a year of hard graft trying to assert myself in this new product management role as well as getting on top of all the chores and shit that pile up and otherwise preoccupy your life.
So in summation: busy, but good!
Hopefully some day I can get around to actually reading my friend’s script and working on own.
To wrap things up, here’s a recipe I made this weekend (entirely from scratch after I wanted to replicate something I had at a restaurant months ago) for Pan-seared crispy-skinned salmon with slow-roasted tomato and lemon risotto, finished with a dollop of chive mascarpone.
INGREDIENTS:
Fish:
- 2 skin-on salmon fillets
- Butter and olive oil to cook
Slow-roasted tomatoes:
- 6 vine-ripened (or better) tomatoes
- 4 garlic cloves
- Dried rosemary, thyme, marjoram
- Olive Oil
Risotto
- Arborio rice
- White onion
- 1 clove of garlic
- Butter to cook
- White wine (0.5L) (crisp, dry – Riesling preferably)
- Vegetable Stock (1L)
- 2 lemons
Topping:
- Italian-style Mascarpone
- Chives
METHOD:
4 hours before dinner-time, prep and cook your tomatoes.
Half the tomatoes, surround them with halved garlic cloves, drizzle in oil and sprinkle with dried herbs then put under the grill on a low heat (125).
Prep for dinner: chop up your onion, garlic, chives, rind the lemons and juice them.
Allow the salmon to come to room temperature, season 10 minutes before cooking on both sides.
Fry the onion and garlic til opaque in butter.
Add the rice. Coat in the butter.
Add wine and reduce for a minute or so on a high heat.
Before reduced entirely, add stock and half the lemon juice.
Simmer.
While simmering the risotto remove the skins from your super wrinkly and super intensely flavoured tomatoes (eat the skins! so good!) – your entire kitchen and house should smell of it. There should be a rich tomato gloop left from each tomato, spoon these into a bowl for later.
Heat a skillet with a mixture of oil and butter, don’t let the butter burn, then get your salmon fillet in flesh-side down and don’t touch it until the cooked pink colour reaches halfway then flip it and cook it skin side down.
While your salmon is cooking, you might need to top up the risotto with some more wine if it hasn’t cooked through yet. If it has cooked through then add the lemon rind and remaining lemon juice as well as the rich slow-roasted tomato gloop, and stir through vigorously.
Once your salmon is cooked, take it off the heat and serve on a bed of risotto. Finish off with a dollop of the mascarpone mixed through with chives (just do it in a bowl) and enjoy with wine.