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
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