Welcome to Our January Newsletter. I hope the holidays have been fun and filled with laughter and good food. In an attempt to get organised and to set some good resolutions for the year ahead we have been hard at work behind the closed sign and have painted the deli from top to toe as well as deep cleaning the kitchen and planning many menus and voicing ideas.
“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”― Erma Bombeck
I’m much more into living life to the full than I am into thinking of my body as a temple, but its the new year …
If I am going to eat food that is “accidently healthy” it has to be delicious, healthiness is a bonus.
If I am going to practise “considered eating”, I need to find out which fats are okay and which whole grains are better for me than cheese!
Nothing is going to be off limits exactly as Food is one of the greatest pleasures in life, perhaps just not eaten very often!!
JANUARY SUPPER CLUB
Hot & Sour Mushroom Soup
Butternut Squash with cardamom & nigella seeds & curry leaf Rice
Sprouting Broccoli with sweet tahini alongside pink grapefruit & sumac salad
Ricotta & rosemary Bread Pudding with lentils, radicchio & walnuts in manuka honey
Root Mash with wine braised shallots and Roasted Brussels sprouts with star anise & pomelo
Caramelised brandy Pears with fennel crackers
This is the season we all profess to dread; grey skies and not enough daylight. But just when we need it most splashes of colour appear at the greengrocer, crimson blood oranges, jewelled pomegranates, purple-sprouting broccoli and candy pink rhubarb to name but a few. Here is a recipe from Diana Henrys latest book A change of Appetite. Which is just the job for a dreak January day, a plate full of clean sharp flavours and fresh bright colours.
SEA BASS CEVICHE WITH AVOCADO & GRAPEFRUIT
serves 4 as a starter
400g sea bass fillet
1/2 small red onion, peeled & sliced wafer thin
1 red chilli very finely sliced
1 garlic clove, peeled and finely sliced
juice of 2 limes
salt & pepper
2 pink grapefruits
2 just ripe avocados
10g coriander leaves, roughly chopped
2 1/2 tbsp. olive oil
3 tbsp. verjuice
Place the sea bass fillets skin side down on a board and with a very sharp knife, cut slices on the bias as you would for smoked salmon leaving the skin behind. Put the fish, onion, chilli and garlic into a non-reactive shallow dish. Mix the lime juice with 1/4 tsp of salt, pour it in and gently turn the fish. Cover with cling film and refrigerate for one hour, turning the fish again halfway through.
To cut the grapefruits into segments: cut a slice off the bottom and top of each fruit so they have a flat base on which to sit. Cut the peel and pith off each grapefruit, working around the fruit and cutting the peel away in broad strips from top to bottom. Then, working over a bowl, slip the knife in between the membrane on either side of each segment and ease the segment out.
To prepare the avocados, halve and remove the stones. Cut each half into slices and peel each slice. Sprinkle with salt and pepper.
Once the fish is “cooked” strain off & discard the liquid. Whisk the olive oil, verjuice and a little salt together for the dressing. Arrange the marinated fish with the onions, chilli and garlic on plates with the avocado and grapefruit slices. Spoon the dressing over the top and sprinkle with the roughly chopped coriander.
Take time to enjoy a proper cup of tea. The Brew Tea Co believe that tea should be better. That’s why their leaves are always rolled, not cut, preserving flavour and leaving no room for anything else to hide… & if you’ve never drunk black tea this is the place to start.
Happy New Year, I hope 2015 is a vey good one for you.