Fortifying pre-party food
As we get ready for the New Year, or rather the New Year’s Eve party, it would do well to remember to serve, and eat, fortifying food, given the alcohol that will be consumed. This week we look at two diverse dishes that are excellent for serving at parties and great for health.
Mackerel with Tomatoes and Pesto
Mackerel is supposed to be one of the healthiest fish. It is a rich and oily fish and an excellent source of Omega-3 fatty acids.
This particular dish is very simple to make and the oiliness of the fish contrasts very well with the sharpness to the tomato sauce. The pesto gives it an added zing.
Ingredients
Pesto:
½ cup pine nuts
2 tbsp fresh basil leaves
2 garlic cloves, crushed
2/3 cup extra virgin olive oil
4 medium mackerel, cleaned
Fish:
2 tbsp olive oil
115 gm onion, coarsely chopped
450 gm tomatoes, coarsely chopped
2 tbsp Parmesan cheese, freshly grated
Salt and ground black pepper
Method
First make the pesto sauce: Place the pine nuts, basil and garlic in a blender and process till you get a coarse paste. Add the Parmesan and while still running, slowly add the oil. Set aside till required.
Preheat the grill. Season the mackerel with salt and pepper and grill for ten minutes on either side.
Meanwhile, heat the olive oil in a large, heavy pan over low heat, add the onions and cook, stirring occasionally, for five minutes, until softened but not browned.
Stir in the tomatoes and cook for another 5-10 minutes, until the tomatoes are just pulpy. Season to taste.
Pour the tomatoes onto the serving plate, place the mackerels on top and spread with pesto. Serve immediately.
Tanzanian Vegetable Rice
This light, fluffy dish of steamed rice flavoured with colourful vegetables goes well with a variety of dishes. You can vary the vegetables according to what you have in the fridge. Broccoli, peas, courgettes would all go well.
Ingredients
2 cups basmati rice
3 tbsp vegetable oil
1 onion, chopped
3 cups vegetable stock or water
2 garlic cloves, crushed
1 cup sweet corn
1 large carrot, grated
½ red or greed capsicum, chopped
Method
Wash the rice in cold water and drain.
Heat the oil in a large pan and add the onions. Fry for a few minutes over medium heat until just softened. Add the rice and fry for about 10 minutes, stirring continuously.
Pour in the stock or water and the garlic and stir well. Bring to a boil and cook over high heat for five minutes, then reduce the heat to low, cover with a tight-fitting lid and leave to cook for 20 minutes.
Put in the vegetables, cover tightly again and leave to steam over low heat till the rice is cooked.
Gently fork through the rice to fluff up and serve immediately.
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