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It’s trout Tuesday again! I love when it’s fish day!
It’s been a while since I had trout and every time I have it I forget how awesome it is! It’s a great fish because it’s mild and absorbs flavours easily.
For those of you who don’t know what harissa is or what it tastes like here’s the low down. It’s a North African spice paste basically made from a puree of mint chili’s, caraway, cumin, coriander, garlic, lemon and olive oil. It packs quite a punch without being particularly spicy. It’s fabulous rubbed on chicken pieces and barbecued as well.
I think maybe when I started to think of this recipe I was longing for summer nights. This is often something I’d barbeque in the summer. It’s light and simple flavours mix well with the heat of our evenings. But weirdly it was almost like comfort food in the dead of winter. So hey…now I know it’s a season-less dish!
You don’t have to be too picky with the greens, almost anything would work great with it. Mix spinach in or even shredded chard.
I always crave deep rich flavours and this one doesn’t disappoint!