Probably....The most delicious crab sandwich in the world

Lightly toasted wheaten bread, baby gem lettuce, avocado slices, cherry tomatoes - halved,  a dollop of seafood sauce, squeeze of fresh lemon juice, a sprinkle of sea salt & freshly ground black pepper and fresh white crab meat!  Dive in!

Food Trends

The Independent has been reporting  "Customization and bold flavors -  That's the final verdict following this year's wrap-up of the National Restaurant Association Show in Chicago".

read the full article below

Strawberry chili ice cream signals new food trend

This made me laugh, and made me think of my colleague (in a previous existence a long long time ago!) who was mad keen on showing a major high street retailer "smoked salmon ice cream" He was way ahead of his time!

I would love to think that the  "pimp your food"  option (which they will more politely call "customization") in restaurants would be a growing trend.... I was writing about this over a year ago!

Dippy egg with English asparagus - served with bread & butter

1 bunch English asparagus, trimmed (retain the trimmings – that’s for tomorrow)                                                                                                                                                                 2 eggs
Salt & Freshly ground black pepper

To serve...Seeded wholemeal bread and butter

 Serves 2 as a starter or very light lunch

How to....                                                                                                                                          

Simply cook the asparagus in salted boiling water for 3-4 minutes until tender, drain well.   Simmer the eggs in a separate pan for 3-5 minutes, drain, cut off top, season, and nestle into the bread & butter

To serve....                                                                                                                                                            Dip asparagus into the boiled egg and enjoy, or cut the asparagus and bread into bite sized pieces and dip in the egg – for an indulgent treat – why not try parmesan shavings too

A story of peppers, courgettes and onions... not perfect looking- but perfect tasting

I think, along with garlic and a splash of cold pressed oil (Borders rapeseed is my current favourite), this trio of vegetables will always form a basis of so many wonderful vibrant dishes.

The pointed red peppers are practically seedless (no fuss) and very sweet – so when roasted the skin chars beautifully, and the intensity moves through any vegetable combination to give such a joyous, sweet savoury flavour. Courgettes will soak up any other surrounding flavours and the texture from a raw crisp courgette slice to cooked soft and pulpy enhances mouthfeel in salads, stir fries or roasts, soups and sauces respectively.

Onions are the bedrock of most cuisines, so when cooked slowly...with patience and gentle stirring....allowing calmness to the end of the day - any cut layers transcend into translucent strands of golden creamy sweetness.

My version of ratatouille...I cook in batches, freeze and use as the basis of meat sauces, soups and fillings – it’s my easy fridge food – I don’t know what I’ll do with it when I make it, but use it throughout the week...it’s filling but with hardly any calories (except, or course, when topped with loads of grated cheese and grilled!)

How to....

Slice 1 onion finely; heat 1 x15mlspoon of cold pressed oil into the pan. Cook gently, stirring most of the time, but not allowing to burn or stick (10 mins minimum!). Meanwhile, chop the pepper and the courgette into bite sized pieces. Stir vegetables into the softened onions, and allow to cook for a few minutes. Add 1 x 400ml tin of chopped tomatoes, some vegetable stock, and 2 x 15ml spoons tomato puree. Bring to the boil, then turn down to a simmer, and allow to cook for 10-15 minutes.

Pot up, allow to cool completely, cover and place in fridge for 4 days OR freeze that day.



Lush burger........

sunshine, sunshine sunshine...St Ives is looking gorgeous today!

This recipe may be useful this weekend, and of course, my friend Haloumi is a great veggie alternative

Lush burger

What you need...

450g (1lb) good quality minced beef

50g (2oz) fresh breadcrumbs

1onion, chopped very finely

1 egg, beaten

Salt, black pepper and dried flaked chillis

For pimping....

Sliced onions, tomato slices, lettuce, crispy bacon, cheese, avocado guacamole, Stilton, Relish, tommy ketchup, sliced gerkins

How to...

Mix all the burger ingredients together in a bowl, combine well until mixed together and then divide into 4 patties- flatten to 2cm and make round patties.

Brush with a bit of oil, and grill for 10-15 minutes until cooked turning once.

Serve in bun, and pimp with whatever you wish

Sticks Part 2

Parmesan Crisp Sticks

50g grated Parmesan cheese, in crumbs (for ease, I used a pre packed fresh grated parmesan - but freshly grated, slightly dry is fine)

25g fresh Ciabatta breadcrumbs, very fine

1 x15mlsp (1Tbsp) seasoning of your choice – Cumin seeds; Mustard seeds; Poppy seeds; Sesame seeds, if desired

12 flat wooden "lollysticks" or stirrers

How to:

Preheat oven to 180 C; 350 F; Gas 5. Grease and line a flat baking tray (using greaseproof paper or ideally baking parchment)
Combine the cheese, breadcrumbs and any seasoning.
Place 6 sticks on the baking sheet, spoon 1x15mlsp (1Tbsp) of the mixture over the top of each stick, press mixture down ensuring an even thickness. Bake 6 sticks at a time in the preheated oven. Ovens vary, so I suggest you try for 6 minutes, and if not brown continue for another minute or so. Remove from oven and immediately dislodge each stick carefully by sliding a palette knife under each piece.

Repeat with the remaining mixture and sticks.

Serve immediately, but will keep for 24 hours in an airtight tin.

.....Of course you can do without the sticks for just "crisps"..and try experimenting with different seasonings

better get started....this is the year of living generously!

I wish you a happy new year, full of things you don't expect, but are happy to go along with...just to see where you end up!

This risotto has been spinning around my mind for a while, and today was the first chance to try. You could use any roasted veg...as has been the theme previously, you may "pimp your risotto". Happy eating.

Roasted Pumpkin, Courgette and Pepper Risotto with Lemon and Tarragon

serves 2

Ingredients:

1 small culinary pumpkin, the flesh cut into chunky strips

1 courgette, cut into chunks

1 yellow pepper, deseeded and cut into quarters

2 small onions, peeled and quartered

3 x 15ml sp (3 Tblsp) cold pressed oil – currently I am trying OLEIFERA-cold pressed rapeseed from the Scottish Borders

175g (6oz) Arborio rice

Half a glass of white wine (optional – but gives an excuse to open a bottle!)

600ml (1pint) warm/hot vegetable stock - currently I am trying Marigold Swiss vegetable bouillon powder

3x15ml sp (3 Tblsp) chopped fresh tarragon, and a few small whole leaves for garnish

The juice and grated rind of 1 lemon, retain a small amount of the rind for garnish

3 x15ml sp (3 Tblsp) grated fresh parmesan, and if desired a few shavings to garnish

In a preheated oven at 200˚C; 400˚F; Gas mark 6 – roast the prepared vegetables tossed with 1 x15 ml sp (1tblsp) of the oil for approx 30-40 minutes, until slightly charred – but not burnt!

When roasting is complete, remove the skin from the pepper and slightly chop the remaining roasted vegetables.

In the meantime, start the risotto – heat the remaining oil in a heavy based saucepan, add the rice and constantly stir to coat all the grains.

Add the wine, if using, and boil rapidly until almost totally evaporated (if not wine, add a few tablespoons of the stock instead)

Gradually add the stock a ladleful at a time, over a medium heat, allowing each addition to be absorbed before adding the next – stirring constantly. This process will take approximately 20 minutes. (Arm ache, but worth it!)

You can add the last ladleful of stock, cover the pan and turn off the heat whilst you de skin the peppers and chop the roasted vegetables.

When the roasted vegetables are prepared, stir them into the risotto pan, with the heat turned up, and continue constantly stirring and cooking until the rice has fully hydrated-has a firm bite, and the mixture is creamy in texture.

Add the lemon juice, the zest, the chopped tarragon and the grated parmesan cheese; continue stirring and combining gently for 1-2 minutes until warmed through.

Spoon the risotto onto 2 warmed plates, decorate with retained tarragon, parmesan and grated lemon rind. Serve immediately.

Fabulous Soup

My soup has been pimped! Just a basic roasted red pepper, courgette and tomato soup was garnished with chorizo, soft cheese and chives.
it was really filling and savoury, with great umami ..... no bread was required. This lunch is very satisfying. There's plenty more pimps...I'll share next week.

1 large red pepper, Halved, core removed & de-seeded
3 courgettes, halved lengthwise
1 large onion, finely chopped
2 x 15ml spoon (2 Tblsp) sunflower oil
2 cans chopped tomatoes
3 x15ml spoons (3 Tblsp) tomato puree
500ml (1 pint) vegetable stock
50g (2oz) chorizo sliced into 3mm thick circles ( approx 5 circles per bowl)
4 x15ml spoons (4 Tblsp) low fat soft cheese
chives, to garnish

Pre heat oven to 200 C, 400 F, Gas Mark 6

Place 1 x15 ml spoon oil in roasting tin, allow to heat through. Add the pepper and the courgettes and place in the pre heated oven for 20 mins. In the meantime, fry the onions in the remaining oil, until softened. Remove the pepper and courgettes from the oven, place the pepper in a plastic bag or covered container for a few minutes ( this helps to remove the blackened skin easily) chop the courgettes, de skin the red pepper, chop flesh and place in pan with the onions. Add the tinned tomatoes, puree and stock, bring to the boil and then simmer for 10 minutes. If desired, process the soup until semi chunky or smooth before serving.
To serve; dry fry the slices of chorizo and distribute over 4 bowls with a spoonful each of soft cheese and decorate with chopped chives.

No blog tomorrow (friday), unless I can work out how to blog from my phone! Have a good weekend.