Friends on Friday - Frankie and Ray

I met this fun and vivacious women once at the design and craft markets that I sold my handmade skincare at, she was FUN, quick witted and interesting! I really looked forward to meeting Jo on these occasions and she made great stuff, I have a few of her hand knitted scarves and I love her cushions too. 

Her label is Frankie and Ray, you can check out her stuff here. She’s just come back from an awesome trip around the US which I was following with envy via instagram take a peak. 

Jo has shared not only a delicious recipe but it’s totally nutritious, full of omega 6’s essential fatty acids (EFA), garlic which is great for your immune system, thyme from the garden makes it full of anti-oxidants and phytonutrients. 

She says; ‘This recipe is a way of eating lovely fresh fish, while still feeling like you're eating a warming and comforting meal. Something that is such an enjoyable thing during the long and cold Winters of the coast!’ 

Did I mention she lives on the beautiful south west coast of Victoria, where she spends her days designing and making her small range of women's clothing and accessories, and occasionally some home wares for her label Frankie & Ray. 

SLOW COOKED LEEKS WITH ATLANTIC SALMON AND PEAS

SERVES 4

80ml extra virgin olive oil

Plus extra, for frying

3 cloves garlic, sliced

3 leeks, trimmed, washed, and finely sliced

2 springs thyme, leaves picked

2 springs tarragon, leaves picked

3 kipfler potatoes, peeled and sliced about 0.5cm thick

150ml of water or chicken stock

¾ cup frozen peas

Sea salt and cracked black pepper

60g butter

½ lemon

 4 Atlantic salmon fillets, skin on

 Flat leaf parsley sprigs, to garnish

Place olive oil in a medium, deep sided frying pan over high heat and cook garlic and leeks, stirring constantly for about 5 minutes.

Add herbs and potatoes, stir and cook for a few minutes.

Add water (or stock), reduce heat to low, and simmer for 5 minutes.

Add peas and cook for a further 5 minutes. You may need to add a little more water at this stage.

Season generously with salt and pepper, then cook for a few minutes, or until the potatoes just begin to break up and thicken.

Stir through the butter and a good squeeze of lemon juice.

Remove from the heat and set aside.

Cut each fish fillet into 3 pieces and season skin side with salt and pepper.

Heat a little olive oil in a large frying pan, and over high heat, sear the fish skin side down for 3 minutes, until crisp and golden. Turn and cook the fish for a further minute or two on the other side. Remove from heat.

To serve, divide the leek and potatoes among plates, top with fish fillets and garnish with parsley.

 Bon appetite

In fact meet Jo tomorrow and check out the new of Frankie and Ray 
Saturday August 10th 3pm - 9pm 

Winter Magic Market

Brunswick North West Primary School

Culloden Street, Brunswick

(twilight/evening market)

3pm - 9pm