SouthseaScene

This orange and Harissa glazed mackerel take minutes to cook and ideal for a midweek supper. Mackerel has a strong flavour and so can take the robustness of the Harissa sauce.  Mackerels are easy to fillet yourself because there are no scales to clean and the flesh would usually come off the bones easily. Fresh fish should have bright eyes, shiny skin and smells of the sea.  Ingredients for cooking 2 mackerels: 2 tbsp vegetable or olive oil 1 tbsp plain flour 1 tsp paprika 2 tbsp Harissa powder 1 tbsp extra virgin olive oil zest and juice of 1 small orange In a small bowl, mix 2 tablespoon Harissa powder with 1 tablespoon extra virgin olive oil and zest and juice of one small orange. Then mix 2 tablespoons of flour with 1 teaspoon paprika and dust the fillets in this. Fry the fillets skin side down first for about 3 minutes and then the other side for 2 minutes. When the mackerel is fried, add this mixture and let it boil to a sticky sauce.  Serve these delicious fillets ...

My favourite dish if you can find some juicy lamb rump steak. Ingredients: 2 lamb rump steaks about 150g each 2 tbsp orange juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 tbsp clear honey/maple syrup Marinate for about an hour and then grill for 5-7 minutes on each sides. Best eaten with couscous: 75g couscous 'fluffed' in boiling water for 5 minutes (in a covered dish) 1 medium onion, sliced 1 tbsp vegetable oil for frying 1 medium red pepper, sliced Fry the onion in the oil for about 15 minutes until the onion is caramelised and then add the pepper and cook for 5 minutes. Add the remainder of the marinade juice to the pan, cook for 3 minutes and then add the couscous. This is one of the quickest dishes you can cook and it's the most delicious!