Let's Hear it for the Humble Gurnard and the Much Maligned Brussels Sprout

First, the Tour de France has been very exciting, the last two mornings
We are lucky enough in New Zealand to see the last 2 hours live from 6-8am
This morning was gripping, as poor Andy Schleck the Yellow Jersey Man lost his chain and had to replace it...it took 20 seconds off his time and he lost the jersey. The speed that these boys travel down hill is so frightening. Meanwhile if you are interested in Le Tour have a look at Barbara's  Wino and Foodies Blog. She has organised a blogging event to coincide with Le Tour. Each leg has been allocated to a fellow blogger. Mine is Leg 18 on 23rd July. Have a look at my blog on that day. It's all Fabulous French Food.

Anyhow let's move on today. Last night I made a delicious pasta dish, using angel hair pasta and some Fresh Gurnard, used by a lot of people as cat food, what a waste, it's a beautiful fish...and the Poor old Brussels Sprout. Apparently hated by heaps of people... I personally love both the Gurnard and the Sprouts
Of course the general opinion of the Sprouts, is yellow squidgy vege, with that horrible sulphurous smell. But stir fry them or cook them as per this recipe and I guarantee you will love them.
This was so easy, in fact the pasta was left over from dinner on Saturday, so I only had to cook the rest.
And reheat the pasta.
Not many dishes either.

I went with a variation of the Roast Prawns recipe, that has proved so popular.
For two people
400 gms gurnard fillets
6-8 Brussels Sprouts, outside leaves removed
2-3 tablespoons Extra Virgin Olive Oil (I used lemon infused)
Sea Salt and Freshly Ground Black pepper
A splash of white wine.

Heat the oven to 210C
Meanwhile slice Brussels Sprouts thinly
Put a bowl season with salt and pepper and pour over the  oil

Toss and lay out on a baking sheet
In the same bowl repeat the procedure with S & P and the oil, on the fillets of fish
Place on top of the vegetables
Into the hot oven and cook for about 9 minutes

To plate
Layer of pasta
Put Brussels around the edge of the dish
Top with the fish, break it up for easy eating
Pour pan juices over the top and devour

The Pasta I used was Angel Hair
Cook as per manufacturers instructions
Drain
In a pan gently heat finely chopped garlic, chilies, some lemon zest
Season with S & P, a squeeze lemon juice
Add drained Pasta, Toss well and serve
And how about these Glazed Lemon Cup Cakes...don't they look great.

I was off to eat Foie Gras with some friends, to be part of my French experience... and thought I should also provide something sweet.
These are so easy and you can either make 6 fat ones like these

or 12 in patty cases.Voila.

Makes 6 in greased and floured jumbo muffin tins
Or 12 normal muffins tins
Pre heat oven to 170C 350F
Sift together
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt

115 gms unsalted butter room temperature
1 cup sugar

2 eggs

Mix together
1/2 cup butter milk
Zest and Juice of one lemon
1 teaspoon vanilla

Cream butter and sugar till pale and creamy
Add eggs one at a time mix well

Add 1/3 flour to butter mix
Then 1/2 liquid
Next 1/3 flour
Remainder of liquid
Finally last of the flour

Divide amongst tins
Into oven 20-25 minutes
Rotate at half time
Cakes are done when toothpick comes out clean.

Cool

Glaze
1 1/2 cup icing sugar
2 tablespoon fresh lemon juice

Whisk together
Ice cakes letting the glaze drip down the sides.