Fish Balti ,simple salad, Elderflower cordial.
I have been making fish curries recently. I have even used a shop bought paste made by Pataks , not something I usually do. I recommend Patak brand if you choose the same route. This one used Pollack, I have used ling( I browned the ling first as it holds firm shape).Starting with a base of onion garlic or onion garlic ginger, I had no ginger. Then adding tinned coconut milk, what a result. I now have an off cut bag in the freezer for fish curry. The other thing I did was to marinade the fish in ¼ – ½ a lime and pinch of salt, for half an hour to 1 hour,then using something clean to pat it dry(tea towel kitchen paper). This is something I saw Atul Kochhar doing on T.V. It makes a great difference. Don’t forget to taste your curry as you may or may not need to use salt. Coriander at the end if you have any , I did not.
This would be great using prawns or frozen fish (not everyone gets fresh fish like I do). You could add peas or green beans to this. A simple salad is needed for the side(no dressing) or just a flat bread or plain rice. I have Elderflowercordial in the picture as well. I guess lemonade (real deal) is popular in India. I must research this.
Which paste so many to choose, I used Balti. But feel free to experiment.
Easy pimped up fish fingers: Bashed up peas with mint and lemon juice. Smeared on a Mexican wrap ( the commercial El Paso ones in the supermarkets are very good ). Fish fingers (Jamie Oliver). Salsa on the side, salsa is a must in summer, no cooking required. Taste as you add ingredients. Tomato coriander/mint chili oil seasoning lemon juice, lime, avocado, sugar/cactus syrup , shallot, onion, the list is endless.
Bowl and rolling pin will also work well
bashed up pea, mint ,squeeze of lemon
Wahaca and Thomasina Miers is a great place for Salsa ideas.
As for bashing up use a bowl and rolling pin, rough and ready, great results.
Take any advantage of sunshine in the UK. It is thin on the ground.
Elderflower needs sunshine, so pick it when the sun’s out. Nice cream bloom, open flowers.
Cordial is so easy to make, it’s a crime not to. There are many recipes on the internet. Some with citric acid some without.
Homemade elderflower cordial is so much better than anything you can buy. Serve with sparkling water for a refreshing drink or sparkling wine for a delicious cocktail.
• 30 elderflower heads , bugs removed
• 1.7litres/3 pints boiling water
• 900g/2lb caster sugar
• Juice and zest of 2 unwaxed oranges,
• Juice and zest of 2 unwaxed lemons,
1. Heat zest juice sugar and water, until sugar has dissolved.
2. Pour over the Elderflower heads. A bowl or plastic bucket is OK for this.
3. Leave in a cool place for 24 hours, stirring occasionally. I put a bag over the top to keep the flies off.
4. Strain through some muslin, or a J cloth and transfer to sterilised bottles( I use hot water to sterilise) The smell is superb.
Elderflower cordial made this way will not last a long time. So be careful it does not ferment in the bottle. I have usually drunk it before this happens. Freezing some in a plastic bottle is a great idea.
My mother used to make Elderflower champagne, this is one of the whoopiest yup yup things in the universe. Seriously if you get the chance, your taste buds will love you forever. Also I made Lime Elderflower and Cucumber Granita, in this heat it is very welcome.
June is Elderflower
Crab and sea vegetable risotto was the end result of a trip to Beesands , Britannia on the beach supplying the crab. They are worth a visit. Crabs are caught by their boat from Start Bay. They are kept in holding tanks. Very alive crab, caught as locally as possible, very sustainable and ethical. Superb end product.
I used Florence fennel ,banana shallot, Ferron rice( it’s the best),Noilly Pratt, Home made crab stock, Waitrose trimmed sea vegetables, Maldon sea salt, Bart Organic Pepper, Roddas Cornish butter(even with the salt its superb).
Jamie Oliver is the best guide for risotto. But you do need to use homemade stock, not stock cubes. See Gordon Ramsay for the best stock recipes.
Start Bay, superb sea produce.
Pots and bait
Simple Asian flavours make a chicken leg in to something special.
Sweet chilli sauce, bashed garlic, bashed ginger, whole star anise, a little soy sauce, any plain oil (I used rapeseed). Mix it all up; cover a chicken leg in the marinade. Leave for as long as you have got, 30 seconds – 24hrs.
Put all of this in foil, put it in an oven at 180/190 after 20 mins open the top of the foil, baste return to the oven, do this until nicely brown and glazed.
Garnish with chopped spring onion or coriander if you have them.
Serve with white rice.I like Jasmine, but Basmati is fine. You can add peas or/and chopped spring onion.
But what does the SS stand for Simply Stunning? Sunday supper? Speedy Supper? Perhaps it’s German?
If it’s brown it’s cooked, if it’s black it’s fucked!
SS Chicken done!
Frittelle di Spahetti
Waste not want not
Left over Spaghetti, Jamie’s Italy. Another winner. Nothing wasted leftovers bestovers. Like risotto it’s a blank canvas for you to add what you have/what’s in season etc.
Substance over style, I guess Gordon would have made it look better. Boy does it taste good.
I used Willie’s cacao Indonesian Black 100% ,instead of chocolate. Gordon likes to use Valrhona its good chocolate. But I think the beans used in Willies are better. It’s not as refined as Valrhona , but flavour wise it wins out. Use it and read the tasting notes, you will see what I mean.
Adding cream and Dark Muscavado to mimic chocolate bar, the results were superb. I used some cheap butter mixed with the last of my Rhodas Cornish Butter, a bad move. Rhodas make superb butter even with the salt. I will use all Rhodas next time.
My first try at Arancini, or ‘little oranges’ as it translates in Italian, worked out well, I loosely followed Gennaro Contaldo’s video tutorial on Jamie Oliver’s web site, another winner.
As I was using leftover Prawn risotto, which was made with well flavoured prawn stock, no cheese was used. I had no parsley; I threw some basil in there.
Results were very good; I will always make more risotto than is needed so these tasty treats can be made.
arancini, or ‘little oranges’ as it translates in Italian,
So we are back again, 50% 00 grade flour from Waitrose, Clarence Court Rare breed eggs, 50% Semolina (De Cecco) flour, not as tough as the last pasta. Jamie Oliver recipe from Jamie’s Kitchen , superb results again. Waitrose tomatoes, waitrose olive oil, a rub of garlic, butter,toasted pine nuts seasoning and finished with parmesan.
I now find making pasta very easy. Follow Jamie’s tutorial video on his web site.
Good ingredients, the key to Italian food.
Excellent pasta with simple addition, amazing results.
Sometimes only the best will do. We are still big fans of http://www.amedei.it If ever you’re in Munich a must visit is ‘Gotterspeise Chocolaterie and Cafe’. It’s an amazing place, cakes/desserts to die for, seriously top notch chocolate products and more. Willie’s Cacao is still one of the best food items in a store cupboard.
Were listening to PIL, Little Dragon , The Notwist, Ozric Tentacles and MIA amongst others how good is that, very! Little Dragons new Album is out, you bet it’s good. Check out their cart competition. Hopefully payday sees a couple of tickets to their Brixton show.
Maximum Love to my number one for the chocolate pictured.