Tag Archives: Mark Jensen

The Urban Cook’s sustainable challenge

Urban_Cook_Mark_Jensen

Urban Cook: Cooking and Eating for a Sustainable Future

While Mark Jensen travelled Australia promoting his cookbook The Urban Cook: Cooking and Eating for a Sustainable Future some of us were at home putting it to the test.

I was originally drawn to the book by the recipe for leatherjacket oven-roasted with lemongrass and garlic, which subsequently featured in The Food Sage’s Sustainable Seafood Challenge.

Now I’ve cooked from all sections: vegetables; seafood; poultry; pork & lamb; beef & veal – except desserts, and give Urban Cook a sustained thumbs up.  Continue reading

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Leatherjacket jackpot

Leatherjacket_Oven-Roasted_with_Lemongrass_&_Garlic

Leatherjacket Oven-Roasted with Lemongrass & Garlic, photographer Cath Muscat

Bingo! The Food Sage’s Sustainable Seafood Challenge has got off to a cracking start. I was browsing the latest issue of Delicious when i spotted a recipe for Leatherjacket Oven-Roasted with Lemongrass & Garlic, by head chef at Sydney’s Red Lantern restaurant, Mark Jensen. It’s from his new cookbook The Urban Cook: Cooking and Eating for a Sustainable Future (published by Murdoch Books).

The photograph (above) looked amazing, the ingredients were relatively few and some of my favourites (lemongrass, garlic, bird’s-eye chillies) and i knew my local fishmonger sold leatherjacket – in all their shimmering, silvery, yellow-tipped splendour. I’d admired, but never dared purchase, them in the past. I decided to take the plunge. Continue reading

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Filed under Sustainable Seafood Challenge