This recipe is the creation of bits and pieces leftover from making another dish. Using my own Ras el Hanout blend, there’s a nice heat

tempered with a titch of local honey. You can get creative, using whatever vegetables are left – in my case it was onion and fennel.

To make a lentil dish in less than half an hour, the trick is to use pink lentils (they often look more orange than pink). They cook in about 20 minutes and thicken a stew, soup or ragout without needing to add flour.

On to making more meals for my client; will post the recipe later today.

Today’s client is traveling the world from Thailand to Moroccan, stopping off in Italy and Spain on the way before heading home for a classic pork chop dish.

Packed with flavour &  variety – click the menu board to see the dishes we’re preparing.

Local producers supported in the preparation of this menu:
The Cheesiry, Riverbend Gardens, Morinville Greenhouses, Gull Valley Greenhouses

Independent shops, butcher, and deli’s supported in the preparation of this menu:
ACME Meat. Mini SuperPars, Italian Centre, Vien Dong, Blush Lane Organics

This will be my first blogging workshop/conference and though I can’t make it to all three days, I’m looking forward to a full day on Saturday, learning more about this tool.  I’ve had a blog for years (my faithful subscribers patiently waiting weeks between posts…sometimes even months…), but haven’t really used it fully or effectively, something I plan to change this year.

For those of you with blogs, suggestions are welcome.  For those of you who enjoy reading them, suggestions are equally welcome.  What do you find most useful or interesting when it comes to a food, cooking, resource related blog?

“We do the best we can. When we know better, we must do better.” – Maya Angelou

This recipe for Vietnamese Caramelized Fish is really quick and simple.  The secret ingredient is a coconut caramel sauce but as most people might not have time or want to make a separate caramel sauce, I tweaked the recipe slightly to get that flavour and texture right in the cooking.

Serve it with hot rice and a vegetable stir fry – let me know how it works for you.

Vietnamese Caramelized Fish

Prepared on Breakfast Television January 30, 2012.