Dreamtime Sail - Our Galley

Take your tastebuds on a tour from Morocco to Libya, Egypt to Tunisia with this amazing dish. Traditional North African food draws inspiration from the culinary traditions of Europe, Africa, and the Arab Middle East. From the rich tagines of Morocco to the harissa-spiced dishes of Tunisia, the sea-meets-desert cuisine offers of wealth of hearty, comforting, and complex meals worth getting to know. Serves 2 Ingredients   4 x 75g mackerel fillets with skin on 2 tbs plain flour 1 tsp smoked paprika 2 tbs extra-virgin olive oil 1 orange - zest and juice 1 -2 tbs of Berbers Spice (1 is mild, 2 is hot) recipe can be found in spice blends on Our Galley-Dreamtimesail blog. 1 large dollop of honey 3 tbs slivered almonds toasted 1 tsp coriander seeds toasted fresh coriander to serve Side dish 1 1/2 cup mixed quinoa 4 tbs dried cranberries  1 can drained and washed chickpeas 1 can drained green beans 1/4 tsp cinnamon  Pinch nutmeg Pinch cloves Let’s get Cooking  Toast the almon...

Grandson Kristian lands his first Mackerel The Spanish mackerel the Spotted mackerel and the School mackerel are probably the most popular of the mackerel species in Australia and a very popular sport fish.   The Spanish mackerel can be mistaken for wahoo, but can be distinguished by the shorter dorsal fin with less (15-18) dorsal spines and the external bone and upper jaw which both extend to just behind the eye. Smaller Spanish mackerel may also be confused for other mackerel species such as slimy mackerel. They are blue to grey on their dorsal side (back) with many narrow vertical bands along their sides and a grey-silver colour on their belly. The Spotted Mackerel is easily identified with four rows of large black spots over its sides. The School mackerel is the smallest of mackerel caught along the coast. They have two or three rows of large dark blotches, with a white patch on the dorsal fin. They are great fighters with excessive speeds in the water. ...