As I sit down to write I’m looking out on a perfect mid-winter’s day, with a silvery blue sky, crisp wind and a tingling air that’s alive with the anticipation of the coming festive season. I’ve been thinking of family and friends back in the U.S over this past weekend as they celebrated the Thanksgiving holiday. It started me thinking back to all of the amazing people I’ve met, the wonderful times we’ve shared, the memories that were created and continue to bring happiness whenever I cast my mind back to them. Even though I unfortunately didn’t get to indulge in the deliciousness that is the American thanksgiving feast, I couldn’t help but give thanks. My life has been blessed with special people every road I’ve taken. Some I may have met briefly at different crossroads, others passed by with a smile going another direction and a few have walked along side me on the same road, even just for a little while. But each and everyone of them has taught me something and filled my life with precious moments. For everyone of them, I am truly grateful.
I’ve always loved the concept of the Thanksgiving holiday, the joining together of loved ones sharing good food and being thankful for the simple joy of togetherness. I wish we had it here in Europe. I wish it was something we remembered to be thankful for everyday whenever we sat down together to eat.
I’ve been becoming more conscious of the simple joy of getting to eat a meal with my family as often as I do, and it really has channeled more passion and love into the food I make every day.
And so in saying that, for our own smaller version of a thanksgiving meal, I decided to make Grilled Mackerel with a sweet beet and goats cheese relish, teamed with buttery brussel sprouts and baby potatoes.
I had never tried any kind of beet relish before but I had them in the fridge and they needed to be used up so that’s how this dish came about!
Grilled Mackerel with Sweet Beet and Goats Cheese Relish
Place the mackerel on a grill tray, sprinkle with a little lemon and put under the hot grill until cooked through. Approx 10-15 minutes.
Sprinkle with a little salt and pepper to season.
For the Relish
3 cooked Beets grated
1 medium onion sliced thinly
Apple cider vinegar
1/3 cup of Red wine
1 small apple grated
A little fresh squeezed Oj
1-2 tsp raw cane sugar
Soft Goats Cheese
Caramelize the onions in a hot pan with a little oil.
Add the beets and apple and let them cook for a minute or two.
Add sugar, about 2 tbsp apple cider vinegar, 1/3 cup red wine and a little fresh squeezed OJ. And let stew in the juices for about 5 minutes on low heat.
When the fish is cooked, place a spoonful of the relish on top of the fish and then add a few slices of goats cheese on top of the relish.
Team with some baby potatoes and buttery brussel sprouts and voila!
A delicious wholesome meal.
Eat and enjoy!
I hope everyone had a wonderful thanksgiving. full of love, happiness and of course delish food!!