Sicilian Fish Teamed with some 'Citrusy' Cous Cous - What a Lovely Birthday Lunch

We have been up to Omaha Beach for our Friend Sheryl's Birthday
Isn't this idyllic

Wasn't quite warm enough for swimming or actual sunbathing but just to be on the beach is enough.
Our menu was a beautiful Goats Cheese Tart supplied by Sheryl's friend Sue for the starter.

I made Sicilan Fish accompanied by a Moroccan  Cous Cous
Both of these dishes are great for a crowd, really simple to prepare and easy to expand.
The flavours worked really well together.
This Fish Dish is best with a meaty fish
The flavours are quite strong...e.g. Rosemary, capers, anchovies and lemon
Meanwhile the Cous Cous complements, with Orange, Currants and Pinenuts

For the Fish
200 gms white fish per person e.g. Hapuka, Swordfish
Several stalks rosemary
4 lemons thinly sliced
1 jar capers
8 tablespoons Olive oil
1 jar anchovies
Sea salt and freshly ground black pepper

Cut fish into chunks about 4 cms and place in a bowl
Put rosemary leaves capers and oil into a mortar
Scrunch up with the pestle and add to the fish
Massage fish well
You can do this in advance and keep in fridge till ready

Heat oven to 220C
Into your roasting pan lay out the fish
Season with S & P
Cover with lemons and anchovies
Pour over any remaining marinade
Cook for 20 minutes

On this occasion for added luxury I scattered some roasted prawns just before serving
Plus a little chopped parsley is nice

Got this idea for the Cous Cous from Mrs Ina Garten The Barefoot Contessa
I added Zest of an orange to marry with the marinade
And some rocket leaves for colour and bit extra bite
Also I made a dressing with the juice of the orange and some olive oil
This was so tasty.
And of course I made little cakes with the leftovers for lunch the next day.

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pine nuts, toasted
1/4 cup currants
Zest of 1 orange
2 handfuls rocket

Dressing
Juice of 1 orange  about 2 tablespoons 
4 tablespoons olive oil
Sea salt and freshly ground black pepper
Pinch sugar

Directions
Melt the butter in a large saute pan,
Add the shallots and cook for 3 minutes over medium heat.
Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil.
Off the heat and add the couscous.
Cover the pan and let it sit for 10 minutes.

Add the pine nuts, currants,orange zest and rocket to the couscous,

Toss with the dressing
Serve.

So the next day we had leftovers
I added a couple of eggs to the mixture
Rolled into balls and flattened to a patty
Roll in fresh bread crumbs

Place in fridge for about an hour to set
Fry in vegetable oil (I like Rice Bran)
Voila

These were delicious served with some meaty sausages and a Feijoa Chutney
Of course a birthday Cake was in order
This recipe also came from Ina Garten
Originally for cupcakes

It makes 30 cup cakes but I decided to turn half of the mixture into a 'Cake' Cake
You have to have a real cake for a birthday
Covered with Vanilla Lemon Frosting
Perfect.
It is a beautiful mix. Think it will always be my Birthday Cake from Now on
(Unless you want chocolate)
Our Grandson Joseph was in charge of lighting the candles

Preheat the oven to 170C Fan bake.
For the Cup Cakes
Prepare muffin tins, I used Paper linings
The quantities below are for the full Monty

I halved the mixture and made 2 batches
1 batch made 15 Cup Cakes
The other made the Cake


For the "Cake" Cake
I prepared a 20cm tin
Lined the bottom with baking paper and greased and floured the sides

Ingredients
18 tablespoons (290gms) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs, at room temperature

225 gms (about 1 cup) sour cream, at room temperature

1 1/2 teaspoons pure vanilla extract

1 lemon, zested 
3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

Now to make the cake,

Cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
(I used a hand beater, that is fine)
On medium speed, add the eggs, 2 at a time,
then the sour cream, vanilla, and lemon zest,
scraping down the bowl as needed. Mix well.
Sift together the flour, cornstarch, salt, and baking soda.
With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth.
Finish mixing by hand to be sure the batter is well mixed.

Fill tins to ¾ and bake in oven
Bake 18-20 minutes.

Test with a skewer until it comes out clean
You may find it needs extra time just keep an eye on them

With the Big Cake, I tested after 50 minutes
Could take up to an hour
Just test with the skewer
Cool to room Temperature.

Vanilla Lemon Frosting

250 grams cream cheese at room temperature
115 grams unsalted butter, room temperature
1 teaspoon pure vanilla extract
Juice of 1 lemon
350 grams icing sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, on low speed,
cream together the cream cheese, butter, and vanilla and lemon juice.
Add the icing sugar and mix until smooth.
Smother your cakes
For the festive look I sprinkled a few Silver Cashous over the top
Happy Birthday Sheryl