Tuesday, June 17, 2014

slave to fashion


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?

Monday, May 26, 2014

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

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Goujons of Sole with Dill-Caper mayonnaise and lemon salt

Ingredients                  serves 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

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.

Saturday, April 19, 2014

FOOD HERO’S

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Life is full of strange coincidences. During a cookery Class at Fosh Food some years ago, somebody stopped to ask me “Who has most influenced you in your career and what other chefs do you most admire?”
I had to think quite hard, as I have never really had one “maestro” that has influenced me greatly, and before coming to Mallorca I had never stayed anywhere long enough. I also think that missing one person who has influenced me and defined my career has been helpful to me long term in developing my own style. Although there are many great cooks that I respect and admire, too many to mention in fact, there are a few who really stand out for me. So when pushed I mentioned that the first Chef to really inspire me in any great was probably Michel Guérard and the following week we cooked a simpler version of one of his classics in my cookery class to honour the great man. The funny thing is that a couple of day’s later, the great man himself came to Mallorca and I had the privilege of actually cooking for him

Tuesday, February 11, 2014

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.

Tuesday, December 24, 2013

CULINARY OBSESSIONS


Like most cooks I tend to become incredibly obsessive about certain ingredients and at times, I must admit that I have a tendency to overuse them and throw into almost every recipe that I’m creating. Over the last couple of years I’ve fallen totally in love with Ras el Hanout, a prized Moroccan spice mixture that can contain up to 100 different spices and is traditionally used to flavour couscous, rice, meat and vegetable dishes; like garam masala, the mixture of spices in ras el hanout depends on the maker and the spices available, but may include cardamom, cayenne, aniseed, nutmeg, mace, ginger, galangal or even dried ground rosebuds.

Tuesday, December 17, 2013

TURKEY TIME

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Every family has their own, personal Christmas traditions. For most of us that involves elaborate planning and sitting around a traditional roast turkey lunch each year. But what makes the perfect roast turkey for Christmas?


Well, a happy, well-bred one if you can find it. Free-range would be better, but you should also look out for organic birds.
When choosing your turkey allow about 350g-450g per person if it weighs less than 4.5kg. If you’re buying a bigger bird, allow 200g-350g per person, but please, make sure it will fit in the oven. I know this to my cost!

Thursday, November 7, 2013

An Apple a day…


Fresh Apples rightly have a good claim to promote health. They contain Vitamin C, which aid’s the immune system and helps reduce cholesterol. They are low in calories, prevent tooth decay and they are also rich in flavonoids, known for their antioxidant effects.

Apples have been around for over 4,000 years ever since the Iron Age and were first cultivated in Egypt. There are many mythological associations, with the apple in the Garden of Eden being the most