So as I mentioned earlier tonights dinner was a moroccan themed dinner. I made moroccan spiced fish on a bed of ginger mash and a side of moroccan spiced carrots.
The meal was cooked in 30 minutes and was easy to make, but it was non-stop for the 30 minutes.
Another success, the fish with its butter sauce was delish. I had never thought to put ginger with sweet potatoes, but it really went well together. The ginger added some depth to the potatoes without adding more sweetness. Matt has decided that we should add ginger to our thanksgiving sweet potatoes next year.
The carrots were steamed for 12 minutes and still had a bit of a bite to them. The dressing that they were tossed in was quite lemony, but not in a bad way. After the creaminess/sweetness of the mash it was nice to have something with a bite, both in texture and in flavour. Next time I would serve the fish and mash with a non-orange veg. Matt suggested just adding steamed broccoli along with the carrots.
I wasn't able to find any harissa and instead used a hot chilli paste that we use for making spicy sushi and Pho. I could have added more, neither of us were able to detect any hotness.
Tomorrow we are having left over soup for lunch (YUMMY!) and for dinner, before Matt flys back to Indiana, I'm going to make a beef and stout stew with carrots.
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