James Bodroghy of The Cooks Pantry shares a favourite recipe with Waitersfriend and our readers. James describes the dish as, “a great example of the culinary journey, a real South Australian dish with a Greek background”.
Find out more about James in our Social Bites as Waitersfriend looks back on his journey from apprentice to businessman.
Pan fried Tommy Ruffs with skordalia and parsley salad Serves 4
Ingredients
4 Tommy Ruff Fillets
2 slices fresh white bread
1 bunch continental parsley
3 lemons
4 garlic cloves
3 non- waxy potatoes[ ie.coliban]
½ cup olive oil
2 tbspn pine nuts
1 tbspn currants
1 tbspn preserved lemon, finely sliced[or finely sliced lemon zest]
½ red onion
1 tspn honey
Salt [read more...]
