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Showing posts from 2014

Don't be a slave to fashion

Ceviche is all the rage these days and Peruvian/Japanese restaurants are quickly moving from the next big thing to omnipresent, trendy “cantinas” springing up all over the place. So why have we fallen in love with this Peruvian icon and why has this spicy marinade become the most fashionable taste in town?

Flavoured Salts

--> Flavoured salt is sometimes all you need to bring a dish to life and making them is easy with a food processor. You can process dried herbs such as thyme, rosemary, fennel, juniper or lavender with sea salt to flavour anything from grilled steaks to lamb cutlets. Salt flavoured with spices such as cardamom, cumin, coriander and saffron also make great addition to any kitchen. The combinations are endless and they make great presents…personally, I love lemon salt with grilled or fried fish!
Lemon salt
2tbsp*grated lemon rind 8tbsp sea salt flakes
In a food processor or blender, pulse the lemon peel until finely chopped. Add the salt and pulse several times to combine well.
*you can substitute the lemon rind for orange or lime.
MEDITERRANEAN HERB SALT 1tsp dried rosemary 1tsp dried thyme 1tsp dried oregano 1tsp dried sage 1tsp summer savoury 10tbsp sea salt flakes
In a food processor or blender, pulse the herbs until finely chopped. Add the salt and pulse several times to combine well…

Goujons of Sole with Dill-Caper mayonnaise and lemon salt

Goujons of Sole with Dill-Caper mayonnaise and lemon salt
Ingredientsserves 4
For the goujons 4 large Lemon sole fillets (skinned) 70g Plain flour 150g white breadcrumbs or Panko 2 large free-range eggs 250ml sunflower oil A good pinch of paprika Salt & freshly ground pepper

For the dill mayonnaise 200g Home made mayonnaise 2tbsp chopped dill 2tbsp capers 1tsplime juice Salt & freshly ground pepper For the dill-caper mayonnaise: Put the all the ingredients of the mayonnaise in a blender and blend to a puree.
Cut the sole fillets in half lengthways, and then slice each fillet half into about four long strips on the diagonal. This will give you eight goujons from each fillet.

Love your local market

Every time I visit a Spanish city I always try to visit its food market or ‘mercado’ as its known here in Spain.  Every town seems to have at least one market and cities will often have two or three. You could argue that the heart of any Spanish city is its central market.
Recently I found myself in Barcelona and I was excited to visit the famous “La Boquieria”. This market has a worldwide reputation and I really enjoyed my first visit nearly 20 years ago.
I have to say that this time I found it extremely disappointing and nothing more than a sad tourist trap with every stall filled with diced fresh fruit & juices on ice for the amateur Japanese photographers to take away. It made me realise just how good our “Mercat de L’olivar” here in Palma really is and I truly believe we are blessed with one of the best markets in all of Spain.

The Big Food Issue

I am reading two books at the moment with two very different views on the organic food debate. One is extolling the virtues of choosing organic because it is produced in non-intensive ways that avoid synthetic pesticides and fertilizers, arguing that is prohibits routine antibiotics and growth-promoting drugs and safeguards and nurtures our most precious asset - the soil. I can buy into that and believe every word. Then I read from the other book that claims that the multi-billion euro organic food market is, for the most part, a gigantic con, and its willing victims are the affluent middle classes who see it as just a trendy lifestyle choice.