Welcome to Fresh Kitchen 2020. something about that number sounds great doesn’t it – I love new beginnings and a new decade seems like a great chance to set some audacious intentions. At the very least I hope to continue to attempt to live my best life and aim to put a positive spin on everyday. I love it when there is time and energy for creating and eating good food, and even more so when I can be sharing it with family and friends old and new. This Salsa is the perfect way to start any evening – simply served with fresh bread it is amazing, and if you are feeling a little more industrious or your bread is a day old then char grill it and continue to spooning the salsa on to your crostini or dipping in to it. As usual though with any great condiment it doesn’t stop with one use, use it as … As a great dip with fresh bread or char grilled sliced crusty bread crostini. As part of an anti pasta platter with some juicy olives to balance all that cheesy goodness. Spread on a ciabatta or a long sliced french loaf and grilled for a cheesy take on garlic bread. Spooned over your favourite caesar or hearty salad with a splash of good vinegar as well…. With tomatoes and basil. Spooned over hot grilled corn. Tossed through vegetables and roasted…… At the moment Parmesan Salsa feels like a taste of summer […]
Tag: Canapes
My Japanese Ponzu Sauce
Home made summer inspiration coming right up. This cooling Japanese condiment while delicious at any time is particularly suited to hot summer days when you are wanting to do little more than some quick chopping and mixing to achieve dinner. I was initially motivated to make this having had a delicious Beef Tataki at a local restaurant. Inspired, I decided to pair it with Ponzu Sauce and some of Eds venison fillets. This worked really well, but over the next few weeks it came into its own making big entertainment salads with venison Shitake mushrooms, Mushroom House-Crispy Oyster Mushroom Chips (worthy of a mention on there own for there utter deliciousness)…., simple salads for one – namely me – with a piece of salmon, tofu or beef over the top, and more Tataki inspired dishes. It turns out though that this amazing and complex sauce lasts well in the refrigerator – up to six months as long as no water is added and it it works over and beside a huge number of meals. Use it – As a simple salad dressing with a Japanese twist. Make a great big family style salad Over raw or cooked fish such as salmon, tuna, oysters… Beef thinly sliced. Tofu. Potstickers or dumplings as a dipping sauce Shabu – shabu Noodles Poke bowl Buddha or grain bowl Steamed sautéed or charred vegetables Tempura. Crumbed fried or baked meats or vegetables… I am sure there are many other ways just waiting to be tried. […]
Mimosa Sauce and Spring Asparagus
We are enjoying the beginning of the asparagus season here in my world – delicious, crisp, young spears to let us know that spring is really here. I have been celebrating its arrival with an old world sauce that is new to my repetoire, but one that I am sure will become an old favourite. At the start of the season I like to savour my first bunches of asparagus, serving them simply, lightly steamed or blanched with some good butter, salt and pepper and relishing the taste of each slightly salty buttery spear. It is week two now and I am ready to add a little something more, that said I am still looking for clean fresh flavours to enhance but not overwhelm the asparagus. Enter Mimosa sauce, a traditional accompaniment to asparagus that I had somehow missed. Eggs and asparagus are a traditional combination always rich and delicious, and although I will never say no to hollandaise sauce, this delicious Mimosa sauce – which is almost an egg salsa – is somehow fresher and lighter for the start of spring. With the red wine vinegar, capers and mustard this is a punchy sauce that offers lots of umami goodness. Mimosa Sauce is conveniently made up of ingredients that are easy to come by, and often in our refrigerator anyway. Parsley is one of the herbs that hopefully survive the winter somewhere in the garden, and although I haven’t done this I am sure you could sub the shallot […]
Simple Vegan Eggplant ‘Meatballs’
These delicious little “meatballs” have been simmering in my mind for several months. After two beautiful, and hardworking!, vegetarian Swedish girls came to stay, I promised them I would work on a recipe for vegetarian ‘Swedish meatballs”. There were a few fails before this recipe, and now that I have made it this far, I confess the inspiration was Swedish but the translation from this non Swedish chef (me) who has never been to Sweden (yet!!!!!! ) – is probably far from anything Swedish, luckily it is versatile and delicious and I am sure my friends will enjoy them. With todays rendition I have tried to channel my best “Swedish chef” and have thought about the flavours that might work for Tess and Adela home in Sweden at the beginning of their autumn. I have paired the eggplant meatballs with a dill, horseradish beetroot, apple and red cabbage salad (very similar to the beetroot salad here – A Quick Fridge Pickle and a Favourite Easy Raw Beetroot Salad,) I made a mash consisting of potato, peas, broccoli, spring onions, dill, lemon and mint yoghurt sauce, with a drizzle of olive oil to finish the plate. This tastes as good as it looks with lots of fresh vegetables, crunchy texture and a little comfort from the potato vegetable mash. I made the same recipe last week with the addition of curry powder and served them with an Indian spinach “Saag” sauce with was also delicious. My next plan is to serve […]
Pate and Pinot
This may be a detour from the eat – healthy’ish’ – seasonal – mostly vegetable options I mostly aim for on the blog, but this is unapologetically about good times and celebration food. Today I am giving you an old and trusted recipe for Chicken Liver Pate, this recipe, slightly abridged, was originally given to me by one of the first people I met in Queenstown, the lovely Libby Lohmann – to this day one of the most socially accomplished people I know. One of the best reasons to make this delicious Chicken Liver Pate is that it pairs superbly well with Pinot Noir and good times. The Pinot Noir paired with the pate here is that made by my amazing friend Ruth, this is her fabulous 2015 vintage Te Amo Pinot Noir, shared at a birthday celebration for friends, this was a great combination of food and wine and a fabulous day with inspiring people. This chicken liver Pate has been in my repertoire for more years than I am prepared to number, it sometimes disappears from the menu for a few years but always returns and the flavours never grow old. It is decadent with its cream and butter and brandy and maybe should come with a moderation warning, but for a special occasion or the odd occasion, it is delicious. I could argue that it is full of iron and good fats like butter and cream but my nutritional background is more one of common sense, good […]
Zucchini/Courgette and Goats Cheese Butter
Zucchini – courgette whatever the name they are definitely a part of summers bounty, in the stores they are plentiful and affordable and if you have a garden chances are you have a constant supply of them. This is one of my favourite ways of using them, it hits all those exciting flavour notes with chilli, garlic, lemon and basil. It is great on croutons for a party or a snack, spread on flat breads with a bit of salad on top, or spread on your wrap as well as or instead of hummus or mayonnaise, and, it is an especially useful way of using those crazy courgettes gone rogue that look more like marrows. It makes a little bit of good quality goats cheese go a long way and it can make a large quantity of courgettes aka the marrowlike version of courgettes shrink down to a more manageable volume when necessary. When you are preparing the courgettes for this, you can use one of two methods, firstly with young firm courgettes you can simply grate them and add to the pan, but with the larger or watery marrowlike versions, I grate them on to a tea towel and then twist the towel with the courgette well enclosed, over the kitchen sink to wring as much of the liquid as I can from them ( I am sure this liquid is very nutritious and would be great added to smoothies or soups). This squeezing of water from the […]
Salmon Gravlax and Te Amo Wines Pinot Gris
This weekend I shared a day with my friend Ruth from Te Amo wines, matching food with her beautiful Pinot Gris and Pinot Noir wines. It was also Ruths birthday and I was lucky to also be able to share food and wine with her amazing friends and family. The story of Ruth and her wine is all about the special relationship with family, friends, food and wine, and all of this was embodied in the spirit of the day I spent with her. See the bottle in the picture above and her story is there – the drawing by her amazing daughter, a speech bubble with the name Te Amo, meaning I love you, and on the back of the bottle a brief description of the wine giving you a feeling for the wine but allowing you to draw your own conclusions For this special occasion, and to match her Pinot Gris, I prepared Scandinavian Salmon Gravadlax. This is a simple preparation that can happen slowly in the refrigerator over a few days. There are many variations on this traditional recipe that are also amazing, but for me I am happy to keep with the original simple recipe – no added spirits or beetroot today. Most times I will eat gravlax as a pre prandial, canape or tapa, but today I wanted to make a seasonal salad to share as part of a birthday lunch, hoping to embrace fresh spring flavours for the party. I have served the Gravadlax […]
Smoked Fish in Polenta Chips
Today I have a new take Polenta – an old staple with a surprising new twist. Inspired by a recipe in The Guardian by one of my great food hero’s Yottam Ottolinghi. This is the real deal in comfort food – smokey, fishy, spicey (if thats what you want – I do! ), a little cheesey and to finish some fresh herby goodness. It involves infusing milk with aromatics from your pantry and garden, then gently poaching smoked fish in this before straining and adding the polenta to cook, then once thickened returning the flaked smoked fish cheese and herbs to the thickened polenta. Cooking like this for me allows moments to step away from the busyness of life and focus on simpler things, to take it a little slowly – be patent and let the milk infuse – go outside and find a few simple herbs tucked in the corner or sheltering from the winter under the weeds – this is not about the perfect ingredient list, just taking time to bring it together with what you have to hand. In the end you will have something that can wait until you are ready to enjoy on your own or share with the few or the many. This recipe can be halved , doubled or tripled to suit – make it an put a slab in the freezer for later or make a great big batch for hearty snacks or dinner for a crowd. Polenta has always been a […]
Simple Versatile Socca Pancake Mix
I have been listening to people and the media talking about food. Two phrases that have caught my attention lately are to do with the idea of either – breakfast for dinner and or salad for breakfast. I love these ideas and their seems to be something comforting about them that implies ease and simplicity. Even better they can translate to either, family feasts or simple meals for one. To make this idea work today I have been cooking simple but delicious chickpea flour pancakes called Socca or Farinata, a traditional recipe idea originating from Nice and the neighbouring Italian coastline. These incredibly versatile pancakes can form the base of an array of meals – breakfast, lunch, pre prandial or supper – they can be folded and used as a scoop on the side of your plate, rolled with your favourite mix of fillings traditional pancake/crepe style, cooked with fillings such as teaspoons of pesto and or mozzarella or feta, and basil in the batter before flipping (see the photos at the bottom of this page), or even poured and baked in the oven and used as a simple pizza style base, and if you have some left over, keep turning them in the pan until they dry and crisp, or bake them in the oven as you would for crostini and use like a cracker. The batter can be used after sitting for half an hour, or, it will be even better for you after soaking overnight and using […]
A few of My Favourite Quick Party Snacks
The festive season is here and we are all ready to catch up with friends and family. With that in mind here is a list of some of the things I like to eat and prepare at this time of the year – or for any party. For those of us who love to cook we love those moments in life where time is not a luxury and we have space and energy to make little morsels of delicious foods for people we care about, with those moments in mind I have listed some of my favourites from my blog later on the page for you to link to. Maybe after Christmas if you are lucky enough to have a few days off. More often then not though in the real world for most of us, time is at a premium and we are looking for delicious food fast so we can get on with important things like spending time with family and friends. With this in mind I have included some ideas that I have used and think are delicious. I would love it if any of you would share your ideas, for quick tricks and snacks or store cupboard essentials you use to impress and enjoy with your friends and family. DELICIOUS FAST SNACKS *Harissa and Thyme toasted almonds – simply made by tossing un blanched almonds in Harissa with a sprinkle of fresh thyme, salt and a splash of olive oil and toasting carefully, until crunchy in […]