Wednesday 12 April 2017

Our Daily Recipe, Boursin and Bacon on Rustic Bread

Boursin and Bacon on Rustic Bread

I’m not too sure, how this came about but we have been making it since the early 1980’s, our nephew Dan might remember as he was always saying “Go on Aunty Maureen, just one more Please.”
He really loved Boursin cheese and his mother (My Sister Jayne) wasn’t all that happy as we were introducing him to expensive foods that were hard to obtain in Rishton, Lancashire back then.
However, whatever year it was it makes a superb lunch or supper dish, served with a tomato salad, and a chilled Chardonnay.
Serves / Makes:         4 servings
Prep-Time:                10 minutes
Cook-Time:               5 minutes
You Will Need;
340 grams, Boursin cheese
8 slices, cooked bacon
8 slices bread, any type of rustic country bread such as Pan de Campagne
1 tablespoon butter, softened
Method;
Spread each of 4 slices of bread with 85 grams of Boursin cheese, cut each bacon slice in half lengthwise.
Place 2 pieces of bacon (4 halves) on top of each of the prepared slices of bread and cover each prepared half with another slice of bread.
Evenly butter the top of each sandwich, place each sandwich butter side down in a frying pan over a medium heat.
While the first side is grilling, butter the second side of bread, cook until golden and crusty, about 1 to 2 minutes.
Carefully turn and cook until second side is golden, about 1-2 minutes more.
Serve and Enjoy
 😀

Tuesday 19 July 2011

July, What’s in Season This Month

To us July means long warm lazy days spent outside having picnics or barbeques, not had much luck this July with the picnics or barbeques however the variety, and quality of the fresh food available, from home grown produce to the imported foods are simply the best.

The salad leaves such as lamb’s lettuce, lollo rosso, oak leaf lettuce, curly endive and frisee, are wonderful simply served with a little lemon juice and a drizzle of extra virgin olive oil, or do as we do mix extra virgin olive oil with a little walnut or hazelnut oil for an extra special taste.


Berries are in season along with strawberries, loganberries, redcurrants, blackcurrants, tayberries, melon and peaches, and blackberries make their first appearance,

Sweetcorn, broccoli, beetroot, and courgettes come into season as well as summer cabbage, spring cabbage, new potatoes, broad beans, fennel, the first outdoor French beans, tomatoes, watercress, new cauliflower, carrots, lettuce, cucumber.

Seafood lovers can enjoy fresh, seasonal scallops.


Fruit at Its Best

Apricots, Bilberries, Blackberries, Blueberries, Cherries, Gooseberries, Greengages, Loganberries, Peaches, Raspberries, Redcurrants, Strawberries, Tomatoes And Whitecurrants.


Vegetables at Their Best

Artichoke, Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lettuces And Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Potatoes (Maincrop), Radishes, Rocket, Runner Beans, Spring Onions, Turnips And Watercress.

Herbs: Basil, Chives, Dill, Mint, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon, And Thyme.


Meat, Poultry and Game at Its Best

Beef, Chicken, Lamb, Pork, Rabbit, and Wood Pigeon.


Fish and Seafood at Its Best

Cod, Crab, Dover Sole, Haddock, Halibut, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Monkfish, Plaice, Pollack, Prawns, Salmon, Sardines, Scallops, Sea Bass, Sea Bream, Sea Trout, Shrimp, Whelks And Whitebait.


The Latest Grocery News for July 2011

  • Consumers will have to be told where most of their meat comes from under new EU food labelling rules. The European Parliament has approved new food labelling laws designed to help consumers make more informed choices. Beef already had country-of-origin labelling but this is now being extended to poultry, pork and lamb. The new system will be implemented over the next 5 years. But consumers hoping to see country of origin marked on dairy produce and on processed meat such as sausages and ready meals will have to wait as EU ministers rejected including these in the new rules. So you still don't know if that British banger, Cottage Pie or ice cream really is British.
  • Sainsbury's gave away 6 tonnes of sustainable fish this month as part of its Switch the Fish initiative. Sainsbury's offered free portions of 6 alternative sustainable fish species to shoppers asking for cod, haddock, tuna, salmon or prawns at its fish counters. Rainbow trout emerged the UK's favourite ‘alternative fish’!
  • Londis has pledged to get its British strawberries on shelf nation-wide just 36 hours after picking – a commitment that beats the large supermarket chains by 12 hours!
  • Asda is claiming it stocks over 6,000 local products in partnership with more than 600 suppliers. The supermarket says it is working with some of the smallest UK suppliers to give them the opportunity to grow their businesses and at the same time increase the amount of local products available in its 400 stores.
  • An array of celebrity chefs – including Jamie Oliver, Aldo Zilli and Raymond Blanc – have all signed up to a new campaign to promote British pork. A new recipe book, ‘Choose It and Use It’, has been launched featuring the chefs’ pork, ham and sausage recipes and encouraging shoppers to buy Red Tractor-assured British pork.
  • England's vineyards have grown 75 per cent to more than 1,300 hectares in the last 7 years.
  • The Women's Institute is gearing up to launch its first range of WI-branded food! The range will include the obligatory jams and baked goods and cakes all ‘home-grown with British produce’
  • Asda is stocking a new premium East Anglian potato, Norfolk Peer, from Heygate Farms, which is said to be ‘smaller and tastier’ than other new potatoes.
  • A quarter of all British pigs are now being reared to Freedom Food standards. The rise in Freedom Food pigs and pork products highlights the demand for higher-welfare pork products, even in economically hard times.
  • Sainsbury's has announced increased prices to its pig farmers will continue until the end of August at 3p extra per kilo. Sainsbury's originally stated they would review their commitment once DAPP reached £1.50 per kilo but when the DAPP reached this figure earlier this month Sainsbury's decided to continue its support.
  • UK pear growers will soon be tapping into the premium market for Sweet Sensation pears. AG Thames, a supplier of top fruit to the multiples, is creating the first UK orchard for Sweet Sensation in Kent and produce is hoped to hit retailer's shelves by next year. Sweet Sensation pears have been sold in small quantities in the UK for several years, but have always previously been imported from the Netherlands and Belgium.
  • Trade talks have officially opened up the lucrative Chinese market to pork exports. Pork prices are currently at a record high in China and there's a fantastic opportunity to improve the returns from selling all parts of the pig, which is much-needed as pig prices in the UK still lag behind the cost of production. China has also lifted the ban on British poultry exports but the beef and lamb sector are still waiting to gain direct access to the Chinese market.
  • Worthington's Ale has been certified by the Red Tractor assurance scheme. Worthington's ales are made using 100 per cent British barley sourced from Red Tractor-certified suppliers!
  • Welsh MEP, John Bufton, has hit out against the EU's labelling rules which prevent meat under the age of 24 months being labelled as ‘Welsh’ despite Scottish farmers being able to use country of origin labels on meat of any age. The disparity in the labelling rules is the result of the wording of Wales and Scotland's applications for Protected Geographical Indicator (PGI) scheme.
  • Red Lion Foods, which has raised £400,000 for Help for Heroes and other charities, has admitted it cannot guarantee its products are from the UK despite its patriotic packaging. A typical package of Red Lion ham reads ‘Support our UK Forces. Purchase this ham” on the front but on the back reads ‘cooked and packed in the UK using pork from the EU and South America’. Make sure you read the fine print labels!

    Dates for Your Diary:

    British Food Fortnight 17th September – 2nd October 2011, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces.


    Local Shopping

    Tachbrook Street Market

    imageAddress: Tachbrook Street, SW1

    Trading hours: Monday to Saturday: 8am to 6pm

    Nearest tube: Victoria or Pimlico

    Bus: 2, 24, 36, 185, 436

    Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.


    On Sonny’s Stall on Tachbrook Street Market

    imageOn this stall they have it all, Artichoke, Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lettuces And Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Potatoes (Maincrop), Radishes, Rocket, Runner Beans, Spring Onions, Turnips And Watercress.

    Herbs: Basil, Chives, Dill, Mint, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon, and Thyme.

    Be prepared on sunny days to have to wait your turn, although they can move pretty fast when they have to.

    imageimage


    Freeman’s of Lupus Street, Our Local Butchers have been getting in

    imageSome outstanding chicken with a superb texture and colour and it’s at the right price too!

    Chicken is the definitive healthy convenience food; it cooks up fast and is an excellent source of protein to help keep you feeling full. We like boneless, skinless chicken breasts because they're a real diet bargain at 140 calories and 3 grams of fat per 3-ounce serving. But don't rule out dark meat, while it's slightly higher in fat and calories (174 calories and 8 grams of fat per 3-ounce serving), it has a richer flavour and stays moister than white meat, plus, there's more iron and almost twice the zinc, not bad for a small increment in calories.


    Our Local Fishmonger Jon Norris on Tachbrook Street Market Has Been Getting In

    imageMost all Jon’s fish is from around the Cornish, Devon and Scottish coasts, and there’s a great selection of fish being landed at local Cornish ports of Looe and Newlyn on the south coast and Newquay on the north coast at the moment.

    Jon’s stall was a picture, not only did we see Line-Caught Mackerel direct Cornwall, there was also some superb quality Bass, Brill, Monkfish, lovely large fish which remain it seems are in great demand and don’t forget those silver jewels of the west coast the Sardine fantastic on the BBQ or under the grill.

    Silver Mullet, in season now, is jam packed with flavour and Bass, Hake, Haddock, and Pollack all remain in season, We can't recommend the Wild Black Bream highly enough, it's fantastic! And the Gurnard is a really tasty, underrated fish, why not give it a try? At the moment Crab is exceptionally flavoursome and it would be near the top of our list from all the shellfish Jon has to offer at this time of year, his Lobsters are also fantastic, and don’t forget Jon’s smoked fish offerings you can’t go wrong.

    imageimage

  • Jon’s tips to buying fish and shellfish;

    Fresh Whole Fish

    1. The eyes should be clear and convex, not sunken
    2. The flesh should be firm and resilient to finger pressure
    3. The fish should smell freshly and lightly of the sea
    4. Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
    5. Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

    Fresh Fillets

    1. The surface of the fillet should be moist, with no signs of discolouration.
    2. The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
    3. As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
    4. Live bi-valves (including mussels, clams and oysters)
    5. The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.


    In The Garden

    Nothing this month except for greenfly


    Recipes for July,

    Our recipes for summer can be found at MyDish just click on the links;

    Molly’s Egg and Bacon Salad, Bacon and eggs are not just for breakfast, try them this way for a starter or brunch its a very tasty dish

    Californian Cioppino, A generous seafood spectacular of crab, clams, mussels, monkfish, calamari, shrimp, and tomatoes braised in a fennel perfumed stew, served with fresh crusty sourdough

    Lamb Steaks with Rosemary and Redcurrant Glaze

    Mmm Lamb and rosemary! The redcurrant glaze tastes so good. Good idea for the BBQ as well.

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  • Saturday 18 June 2011

    June, What’s in Season This Month

    Our Favourite month and not just because of what is in season and available on the 14th of this month we will have been married for 38 years yes 38 years and is really doesn’t imagefeel like it, here is a photo of us on that day just before we left for Mallorca.

    Now June is here and the sun is warm, our thoughts turn to lighter foods, picnics and barbeques, and out comes the salad bowl, do you think that there is anything better than fresh summer produce? Biting into a sweet strawberry or munching your way through a bag of glistening red cherries is as much a part of a British summer as sunburn and short shorts.

     


    This month our own British foodstuffs really begin to emerge, soft fruits, vegetables and seafood are abundant the asparagus is still good and the Jersey Royals are still as tasty as ever.

    The wealth of June is just what we’ve been waiting for, the days grow longer, and it’s a joy to go shopping with the markets, shops, and supermarkets just overrunning with the best of British produce especially The first of the Kentish fruit so we say welcome to the strawberries and gooseberries and now’s the time to make the most of the young broad beans, peas and new potatoes, to be enjoyed with new season lamb and don’t forget June is also a good month for quail, beef and guinea fowl and there is lots of fish in season, including mackerel, plaice and lemon sole. Look out for the fish and shellfish from Scottish and Western waters especially lobster and crab, monkfish is at its best, Salmon is relatively cheap right now and sardines are terrific just grilled with a little seasoning and lemon.


    Most butchers will by now supplying you with barbeque packs of meats, but beware there are a few unscrupulous butchers who just use the barbeque season as an excuse to get rid of inferior meat.


    It’s time to fill your basket with herbs and tender young veggies our diminutive balcony garden is now giving us a steady supply of Rocket, Baby Salad Leaves, Mint and Parsley.

    imageimageimage

    Summer is beckoning us June asks us to luxuriate in the sumptuous range of produce it has to offer, Strawberries are reaching their best, with the earliest varieties from Hampshire and the Cheddar gorge available in the first couple of weeks and by the end of the month the strawberries from Kent will be in full flow and the prices will plummet. Apricots, cherries, and gooseberries are worth looking out for.


    Fruit at Its Best

    Apricots, cherries, Strawberries, and gooseberries


    Vegetables at Their Best

    Artichoke, Asparagus, Aubergine, Broad Beans, Broccoli, Carrots, Courgettes, Fennel, Jersey Royal New Potatoes, Lettuces and Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Radishes, Rocket, Runner Beans, Samphire, Spinach, Spring Onions, Turnips and Watercress.

    Herbs: Basil, Chervil, Chives, Dill, Elderflower, Mint, Nasturtium, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sorrel, Tarragon, and Thyme.


    Meat, Poultry and Game at Its Best

    Beef, Guinea Fowl, Hare, Lamb, Mutton, Pork, Rabbit, Veal, Quail, and Wood Pigeon.


    Fish and Seafood at Its Best

    Line-Caught Mackerel are getting bigger and it's definitely the time to be eating flat fish, Lemon Sole and Plaice are especially succulent and plentiful at the moment.

    Cod, Crab, Haddock, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, Sea Bream, Sea Trout, Shrimp, Whelks, and Whitebait.


    Local Shopping

    imageTachbrook Street Market

    Address: Tachbrook Street, SW1

    Trading hours: Monday to Saturday: 8am to 6pm

    Nearest tube: Victoria or Pimlico

    Bus: 2, 24, 36, 185, 436

    Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.


    Dates for your diary:

    11-12 June, Nigel’s Fantastic Food Show, Ewood Park, Blackburn

    Nigel Haworth is returning for a second year to host a two day foodie’s extravaganza. The Fantastic Food Show promises to be an example of real northern hospitality, which means you’ll be leaving with a smile on your face!

    The Cookery Theatre is the place to go to pick up handy tips with the likes of Simon Rimmer and Nigel himself showing what they’re made of.

    There are plenty of local producers keen to answer your questions and show off what they’ve got, so if the cupboard are looking a bit bare, this is a great place to stock up.

    Website: Nigel’s Fantastic Food Show


    16 - 19 June, Taste of London, Regent’s Park, London.

    Right in the heart of the capital, some of the country’s best chefs and produce come together in a food fest that will tickle the taste buds and get the creative juices running. You will have the unique opportunity to dine from 40 of London’s top restaurants, try and buy from 200 top quality foods and drink producers and see the pros demonstrate their skills live on stage. 2011 will see the addition of ‘The Secret Garden’, an exclusive area where visitors will have the chance to take part in Q&A sessions with chefs while feasting on canapés and champagne. 

    Website: Taste of London


    On Sonny’s Stall, Tachbrook Street Market;

    imageAsparagus, broad beans, carrots, cauliflower, lettuce, new potatoes, peas, radishes, rocket, sorrel, spring onions, watercress along with the most tasty fruits such as Cherries, elderflowers, gooseberries, redcurrants, rhubarb, strawberries, and Raspberries.

     

     

    imageimageimage100_0186

     

     

     

     


    imageOur Local Butchers Freeman’s have been getting in;

    Beef, Guinea Fowl, Lamb, Pork, Rabbit, Veal, Quail, and Wood Pigeon.

     

     


    Our Local Fishmonger Jon Norris, Tachbrook Street Market Has Been Getting In;

    imageAnother great display from Jon including a small shark, to day he was showing amongst others live Crab, South coast Flounder, Cornish Octopus, Cornish Haddock, Cornish Hake, Hake is an under-rated fish, which is a shame because it has a subtle and delicious flavour, similar to cod. Best of all, it is environmentally sustainable, yet inexpensive. It is also easy to prepare as it has relatively few bones. Heating the fish fillets slowly in a cold pan prevents them from curling up during frying. This works really well for firm fish with thin skins, such as hake.

    There was also wild Scottish Sea Trout, Cornish Dover Sole, Scottish Squid, Scottishimage Langoustines, Halibut, Herring, Lemon Sole, line caught Mackerel, Plaice, Pollack, Sea Bass, and Cornish Turbot as you will all know by now most all Jon’s fish is from around the Cornish, Devon and Scottish coasts, just look at the photos and see just how passionate Jon and his family and friends are about the produce they sell, oh we're also recommending Jon’s Dressed Crab it's a simple, healthy meal using a mixture of brown and white Crab meat and prawns so delicious with salad and a light dressing.

     100_0191

    image

    Jon’s tips to buying fish and shellfish;

    Fresh Whole Fish

    1. The eyes should be clear and convex, not sunken
    2. The flesh should be firm and resilient to finger pressure
    3. The fish should smell freshly and lightly of the sea
    4. Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
    5. Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

    Fresh Fillets

    1. The surface of the fillet should be moist, with no signs of discolouration.
    2. The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
    3. As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
    4. Live bi-valves (including mussels, clams and oysters)
    5. The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.


    Recipes for June

    We bought some Hake from Jon as it is a while since we had some and his looked very fresh and tasty, here are two of my favourite recipes for Hake.


    Hake with Peas and Asparagus (Merluza con Guisantes y Esparrgos)

    Fancy giving cod a rest and trying a different fish for a change?

    I remember having this dish many, many years ago at a friend’s house and then in 1972 in the little fishing villages of Cala Bona and Calla Millor (not so small now though) on the island of Mallorca we had it again and again. This recipe is as original as it gets, modern versions differ somewhat but we like this better especially in June when we serve it with steamed Jersey Royal Potatoes.

    Serves / Makes: 4 servings

    Prep-Time: 10 minutes

    Cook-Time: 30 minutes


    You Will Need

    1 small onion

    1 small carrot

    1 sprig, parsley

    2 tablespoons, olive oil

    1 kilo, peas, frozen or fresh

    1 kilo, hake, cut into portions

    Salt and pepper to taste

    300mls, fish or vegetable stock, if we have no fish stock we like to use Knorr vegetable gel stockpots

    12, cooked asparagus tips, we like to use the jumbo asparagus


    Method

    Chop the onion, carrot, and parsley and fry gently in a saucepan in oil, without browning. Add the peas and the hake, season, add the stock and simmer for 30 minutes; put the asparagus tips in at the last moment, just to heat through.

    Serve the hake surrounded by the peas, with the asparagus tips on top and Enjoy!


    Pan-Fried Hake with Lemon and Parsley

    This is a very popular recipe in Spain its quick and easy and just right for a light lunch or supper.

    Serves / Makes: 4 servings

    Prep-Time: 10 minutes

    Cook-Time: 12 minutes


    You Will Need

    2 tablespoons, seasoned plain flour

    2 tablespoons, lemon zest, finely grated

    10 grams, fresh flat leaf parsley, chopped

    4 small fillets or steaks of hake about 80 to 90 grams each

    2 tablespoons, olive oil


    Method

    Mix together the seasoned flour, lemon zest and parsley, pat onto the fish on both sides well, shaking off any excess. Heat the oil in a large frying pan over a moderate heat; cook the fish for 11 to 12 minutes turning occasionally. Drain on kitchen paper and serve with lemon wedges and seasonal vegetables.

    Enjoy!


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    Tuesday 24 May 2011

    May, What’s in Season This Month

    Well, I’m late again my apologies to one and all, I did think about not putting a blog up for May as it is so late however one or two have asked for a May blog so here it is.


    As the weather gets warmer in May, beautiful British produce can be found in abundance especially large, juicy spears of asparagus which are at their very best and cheap too, when I say asparagus I mean proper English asparagus, not that stuff from Peru or America, which is a bit wishy-washy not that I have anything against overseas asparagus but English is something special and I like the short period in which we can get it, and Jersey royals the new potatoes with attitude are mouth-watering sprinkled with sea salt flakes, black pepper and golden Jersey butter melted and poured over them.


    The English asparagus season officially starts on 1st May, but depending on the weather can start as early as mid-April the harvest lasts for approximately 6 weeks, until mid-June. Although asparagus was once only grown in certain areas of the United Kingdom, such as the Vale of Evesham, East Anglia, Kent, and London, it is now grown in most of the United Kingdom. It's a great accompaniment to seasonal meats and fish, steam, grill or roast it, add it to tarts or blend it into soups no matter which way you cook it you are going to be in for a tasty treat.

    British asparagus, with its deep, intricate flavour, is considered by the British, at least to be the best in the world. Its profound, lush flavour is ascribed in large part to Britain’s cool growing conditions. Traditionally only green asparagus has been grown here, but there are several types and varieties, in any case  whether you’re buying tips thin 'sprue' asparagus or extra-large 'jumbo' spears, always choose stems that are firm and lush, rather than dry and wrinkly.

    Avoid any stems that are discoloured, scarred or turning slimy at the tips. If you're using whole spears, then make sure the buds are tightly rolled. If you're making soup, though, you could also use the cheaper, loose-tipped spears you sometimes find on market stalls.

    Regardless of what you may have read or heard, it's not necessary to buy an asparagus steamer, nor to tie the asparagus into a bundle and cook it upright in a pan. For the best results, wash the stems thoroughly in a sink full of cold water. Then trim the stalks and, if the lower part of the stem seems tough when sliced and eaten raw, lightly peel the bottom third of the stem. Drop loose spears into a pan of boiling water and cook until just tender.

    The cooking time varies according to the thickness of the stems but ranges between 3 to 5 minutes; the Roman’s use to have a saying similar to “In a New York Minute” it was “Quick as Asparagus”. Once it's cooked, drain, and pat dry on kitchen paper. If you're serving it cold, you'll get the best flavour if, rather than cooling under the cold tap, you spread the hot asparagus out to cool on some kitchen paper.

    Conventionally coordinated with hollandaise sauce, asparagus picked just a day or so ago (try your nearest farmers' market) needs no messing with. Enjoy it with a mizzle of olive oil, a twist of black pepper and perhaps a few shavings of Parmesan cheese.

    Earliest records of asparagus cultivation trace it back to Greece some 2,500 years ago. The Greeks believed that asparagus possessed medicinal properties and recommended it as a cure for toothaches. It was highly prized by the Romans who grew it in high-walled courtyards. Asparagus has been grown in England since the sixteenth century (it is not widely cultivated anywhere else in the UK) and during the nineteenth century it caught on in North America and China

    Asparagus contains more folic acid than any other vegetable. It also a source of fibre, potassium, vitamins A and C and glutathione, a phytochemical with antioxidant and anticarcinogenic properties

    BUYING

    Look for firm but tender stalks with good colour and closed tips. Smaller, thinner stalks are not necessarily tenderer; in fact thicker specimens are often better due to the smaller ratio of skin to volume.

    STORING

    Once picked, asparagus rapidly loses flavour and tenderness, so it really is worth eating it on the day you buy it. If that isn't possible, store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days.

    PREPARING AND COOKING

    Wash in cold water and remove the bottom ends of the stalks (with fresh asparagus they will snap off cleanly). Boil or steam quickly until just tender, around 4 to 7 minutes depending on thickness.

    For us (Maureen and meself) May is the start of our summer and as the days get longer and warmer we look forward to barbeques, picnics and lunches in the garden and the parks here in London, we always look forward to the new season asparagus delicious served cold with a nice tasty vinaigrette or a velvety, opulent Hollandaise sauce, we take pleasure in the delicate and unsophisticated texture of sea trout lightly poached in white wine with herbs or pan-fried with butter, lemon and capers we also  look forward to the new season parsley, carrots, raspberries and the first of the cherries.

    I remember when we were at The Whitewell Hotel, The Willow Tree Restaurant and The Great Tree Hotel we always competed with other hotels and restaurants who would be the first to serve the first of British asparagus, strawberries and jersey royal potatoes, at Whitewell we almost always won and the same can be said for the Willow Tree but down in Devon it was always a real competition with Gidleigh Park and I am miserable to say they won more than we did, however it is still always nice to get the first of this seasons new fruit and veg with such magnificent flavours.


    May is unquestionably the time for new vegetables, and at this time there are so many that get going at the end of April that are either just coming into season or are in full swing it seems we are bursting at the seams with seasonal luxury this month so you must try to mix and match sumptuous asparagus, tender peas and spicy watercress to make mouth-watering salads and soups.


    There are not surprisingly, other vegetables that we can look forward to see this month; New Season Carrots, Mint, Wild Mushrooms, Nettles, Parsley, Radishes, Rocket, Samphire, Sorrel, Spinach and Watercress are all on offer outdoor grown salad leaves of all types come along, as do Radishes, Broad Beans, Spinach, Broccoli, Courgettes, all start to appear this month too, English tomatoes will start to become quite evident and get better as May fades into June.

    The summer vegetables will be starting but the British fruit will still be a little limited, but the first of the strawberries will be appearing. We will also begin to find that the choice of meat and fish becoming more plentiful and that the farmhouse cheeses are at their best.


    Fruit at Its Best

    Rhubarb and form abroad, melons such as Cantaloupe, Charentais and Gallia and cherries and apricots.

    British Fruit coming in now are Strawberries from Kent, Devon, and Cornwall May customarily sees the beginning of the English strawberry season; we have always related them with much later in the year more like late June, July and August but we now get tasty early strawberries, another fruit that surprises me at this time of year is the cherry, imported of course but once these and strawberries appear in the shops then you instinctively know summer is just around the corner.

    Late May also sees the first flush of summer berries, gooseberries, red currants, black currants and probably even raspberries, now that's something to look forward to isn't it?


    Vegetables at Their Best

    Asparagus, spinach, radishes, spring greens and purple sprouting broccoli, cucumbers, primo cabbages and cauliflowers.

    Vegetables just appearing are: Main crop carrots, new potatoes especially Jersey Royals, and those other tasty varieties such as those from Pembrokeshire, and Anglesey, new season turnips, young tender broad beans and tender sweet cucumbers, plus that tasty peppery arugula/rocket. It is probably your last chance to buy Leeks, parsnips and kale.

    And don’t forget the herbs basil, chervil, chives; dill, elderflower, mint, nasturtium, parsley (curly), parsley (flat-leaf), and sorrel are all now becoming widely available.


    Meat, Poultry and Game at Its Best

    All the usual suspects are available but it is the new season lamb you want to keep a lookout for and the outdoor reared pork, Welsh Black Beef is another that id beginning to show itself more and more.


    Fish and Seafood at Its Best

    After particular beautiful Cornish weather in April which as always is excellent for catching and landing fish and seafood, May is and has been more of a challenge what with strong winds at the beginning of the month and now more winds this week netting and landing the catch has become a bit more difficult of a task for the boats and the same can be said for Scotland joyfully, what's being landed is really superior produce.

    For all that wonderful fresh fish look for Sea bass, Turbot and Monkfish, Salmon, Sea Trout, River Trout are at their best, Dover sole and Lobster are coming back after their low season, and Cornish crab and other shellfish are simply superb.

    Line-Caught Mackerel is luscious, tasty, and plentiful right now, we are seeing reasonable sized fish, which makes for some lovely dishes whether you're eating at home with your family or cooking for a few friends too.

    The first sardines should soon be appearing at the fishmongers (for those in Pimlico look at the Cornish Chins) so get the barbecue out and start grilling, even though they have always been popular with the Spanish and Portuguese they have never really caught on in this country. We all eat them quite cheerfully while on holiday but it seems when we get back to our own patch, if they do not come in tins then we don't seem to want to know them, it’s a shame really as when they are fresh they are very yummy. Drizzled with a good quality olive oil and grilled till the skin turns crispy, served with a salad of tossed leaves with a hint of lemon juice and some homemade crusty bread what could be better?

    May is great for buying Brown Crab, Haddock, Lemon Sole, Langoustines, Sardines, Sea Bass, and Sea Trout.

    A new online consumer guide to sustainable seafood has been launched today. The Good Fish Guide at www.goodfishguide.org.uk gives straightforward advice and cooking recipe ideas to make buying sustainable and varied seafood much simpler. The MCS Pocket Good Fish Guide has also been updated and now includes a credit card-sized guide to buying fish including top buying tips and questions to ask the fishmonger or at the fish counter.

    The Latest Grocery News for May 2011

    from Love British Food

    1. Mandatory rules for country of origin labelling are one step closer! The EU Committee for Environment, Public Health, and Food Safety has voted unanimously for country of origin labelling for all meat, poultry, dairy products, fresh fruit, and vegetables with a country of origin. Members also backed country of origin labelling for meat, poultry, and fish when used as an ingredient in processed foods. The decision will now be taken back to European Parliament in July where members must back a plenary vote.
    2. Tesco has started to import Black Angus beef from America, a direct competitor to Aberdeen Angus. British farmers produce 64 per cent of the beef we eat. Most of the rest comes from Ireland, but also increasingly Brazil and now, for the first time in many years, the USA. British farmers fear this increased competition will undercut their beef on price and shoppers will move away from British! Don't let this be the case – buy British today!
    3. Waitrose has become the first supermarket to commit to offering English only cherries for the key window of the UK season – five weeks at the height of the summer. They will begin selling cherries from May with imported produce from N. America, Turkey, and Spain. Imported cherries will then be phased out for the five week 100 per cent English season and then in August, as the English season draws to a close, it will be English topped up with imported fruit.
    4. Look forward to a bumper strawberry crop! The warm weather has brought crops out 2 weeks earlier than usual and is predicted to be the best harvest in 20 years. As a result the number of strawberries imported from countries like Spain has been reduced by 50 per cent. Tesco has pledged to sell predominately English strawberries from the month of May.
    5. Get your English aubergines now! The Yorkshire grown aubergines, supplied by English Village Salads Ltd, have come into season and will be available in supermarkets now until November.
    6. Tesco has met the local target it set itself back in 2006 this month. The supermarket has broken its £1bn barrier for sales of locally sourced products.
    7. Asda is exclusively stocking the branded Cornish Crystal potatoes this year. The Cornish new potatoes have already hit supermarket shelves, making them one of the earliest UK mainland potatoes currently being sold.
    8. Volume sales of English apples have risen by 6 per cent this year and could grow by a further 50 per cent on the back of recent strong support for the industry by the multiples.
    9. Harvey Nichols has announced it will be holding summer dining events to take urbanites out of the city and closer to traditionally produced foods. The Hand Picked by Harvey Nichols events include tours, culinary master-classes, communal lunches, and activities showcasing ethical fishing and traditional pig rearing.
    10. East of England Co-operative has launched a new ‘Sourced Locally’ brand in-store. 200 stores across Norfolk, Suffolk and Essex have been using shelf barkers to highlight food miles for some time but they are now broadening the marketing so all local foods are flagged up under the Sourced Locally brand.
    11. A new study by The People's Trust for Endangered Species has found that nearly half of England's traditional apple, pear, and cherry orchards have been abandoned or are being neglected. The loss severely threatens rare, historic varieties of fruit such as Sheep's Snout and Slack my Girdle apples.
    12. Finally, planning applications are in place for at least six rabbit battery farms across the UK. Britain eats 3,000 tonnes of rabbit meat each year, virtually all of it imported, however many have concerns about the increased traffic and the animal welfare rights. Some state “They are moving away from battery farming in chickens, so it seems like a retrograde step”.

    Seasonal foods at their best to look out for in the supermarkets this month:

    Vegetables: asparagus, aubergine, broad beans, broccoli, carrots, cauliflower, cucumber, jersey royal new potatoes, kohlrabi, lettuces and salad leaves, new potatoes, onions, peas, potatoes (main crop), radishes, rhubarb, rocket, samphire, spinach, spring onions, watercress and wild nettles.

    Fruit: cherries, elderflowers, raspberries, strawberries and tomatoes.

    Herbs: basil, chervil, chives, coriander, dill, elderflowers, mint, mushrooms (cultivated), mushrooms (wild), nasturtium, oregano, parsley (curly), parsley (flat-leaf), rosemary, sage, sorrel and tarragon.

    Meat: beef, chicken, lamb, pork, rabbit, turkey, and wood pigeon.

    Fish: Cockles, Cod, Coley, Conger Eel, Crab, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, sea trout, shrimp, whelks and whitebait.


    Local Shopping

    imageTachbrook Street Market

    Address: Tachbrook Street, SW1

    Trading hours: Monday to Saturday: 8am to 6pm

    Nearest tube: Victoria or Pimlico

    Bus: 2, 24, 36, 185, 436

    Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.


    imageOn Sonny’s Stall on Tachbrook Street Market

    Sonny’s stall once again was a picture it is great to see such fresh produce full of lively colours, especially the Rhubarb it really looked vibrant and cooked up a treat when we made one of our favourite puddings so what else was on offer?

    Well there were Apples English Braeburns and Bramleys, Artichokes, British Asparagus, English Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Jersey Royal Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition. He has also obtained some of the finest tasting British Strawberries and Raspberries we have had in a long time


    Our Local Butcher Freemans (Butchers)

    1image17 Lupus street, sw1v 3en 020 7821 1414),

    Are displaying and ordering; The lamb is some of the best we have seen and his beef is well hung, the pork is outdoor reared and has a great taste with the fat to meat ratio spot on, we chose this week to have a small pork loin joint just for the two of us and at £4.25 for the joint we had a good 4 meals from it, The corn-fed chickens looked plump with a nice colour to them; this butcher is very proud of his offerings and has every right to be so.


    Our Local Fishmonger Jon Norris on Tachbrook Street Market

    imageMost all Jon’s fish is from around the Cornish, Devon and Scottish coasts

    Jon’s display was as usual a stunning menu of all the best the sea can offer, his Wild Black Bream was simply the best we have seen in a long time and Brown Crab, Haddock, Lemon Sole, Langoustines, Sardines, Sea Bass, and Sea Trout along with Sea Urchins, live Lobster, Brill and Dover Soles and the line caught Mackerel made it very difficult for us to make a choice.

    There was Cornish Octopus, Plaice from Scotland so plump and sweet, and we chose for our meal this week some beautiful Cornish Whiting so simple to cook with just a little olive oil and butter cooked in the pan seasoned with salt and pepper and a squeeze of lemon and the served with those fantastic Jersey Royals and divine English asparagus.

    We also bought a superb brown crab so we could make my Crab Paté you can find my recipe on MyDish just click on this link Crab Paté

    Jon’s tips to buying fish and shellfish;

     Fresh Whole Fish

    1. The eyes should be clear and convex, not sunken
    2. The flesh should be firm and resilient to finger pressure
    3. The fish should smell freshly and lightly of the sea
    4. Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
    5. Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

    Fresh Fillets

    1. The surface of the fillet should be moist, with no signs of discolouration.
    2. The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
    3. As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
    4. Live bi-valves (including mussels, clams and oysters)
    5. The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.

    In The Garden;

    We are not growing a lot this year because of the upcoming work on our windows, we have put in some mixed spicy salad and of course our much-loved Rocket (Arugula) and they are all coming along nicely, as well as our favourite herbs of Parsley, Sage, Mint, and Thyme.


    Recipes for Month

    My Crab Paté find it here on MyDish

    Spiced Tempura Asparagus with Asian Dipping Sauce and Cucumber Salad

    A tasty Summer treat with all the flavours of Asia

    Serves / Makes:      4 servings

    You Will Need;

    Vegetable oil for deep frying

    100 grams, self raising flour

    15 grams, paprika

    1 teaspoon, sea salt

    150ml, sparkling water

    16, asparagus spears

    For the Dipping Sauce

    150ml, light soy sauce

    20 grams, garlic, crushed

    10 grams, chopped red chilli pepper

    2 teaspoons, caster sugar

    For the Cucumber Salad

    1, Romano pepper seeded and cut into finger length strips

    100 grams, sugar snap peas

    10 grams, fresh coriander, roughly chopped

    1, cucumber cut into finger length strips

    Toasted sesame seeds to garnish

    Method;

    Put the salad ingredients into a large bowl and mix well, using another bowl mix the dipping sauce ingredients and put to one side.

    Heat the oil in a large deep pan or fryer to 180°C

    Whisk together the flour, paprika and salt with enough sparkling water to make a batter, dip the asparagus spears into the batter until well coated, shake of the excess and place in batches into the hot oil, deep fry for 3 to 4 minutes or until golden and crisp, remove from the oil and drain on kitchen paper.

    Place the warm tempura asparagus over a mound of the cucumber salad sprinkle with toasted sesame seeds and along with the dipping sauce serve and Enjoy!


    Spring Lamb Cutlets with a Wild Garlic & Herb Crust

    Have you ever made a recipe that smelled so good while it was cooking that you had to leave the kitchen because you wanted to try it before it was done? That's what happens in our house when I make this delicious dish of lamb with fresh herbs, and it's a very simple recipe to follow.

    Serves / Makes:        4 servings

    Prep-Time:                 8 minutes

    Cook-Time:                15 minutes

    You Will Need

    4 small or 2 large lamb cutlets

    For the crust:

    50 grams, white bread, torn into chunks

    2 tablespoons, wild garlic leaves

    1 teaspoon fresh rosemary

    1 teaspoon fresh thyme

    Salt and pepper

    1 tablespoon olive oil

    Knob of butter

     

    Method

    Pre-heat the oven to 220°c.

    Heat the olive oil and butter in a heavy frying pan until foaming but not coloured and pan fry the cutlets for a few minutes on each side until browned.

    Meanwhile, in a small blender whizz the bread, garlic leaves, rosemary, thyme and salt and pepper.

    Press the mixture onto each cutlet, and roast in the oven for 15 minutes.

    Serve with Jersey Royal potatoes or new potatoes and buttered primo cabbage and Enjoy!

    Notes

    If you go down to the woods today, it's likely the smell of wild garlic (ramsons) will fill the air. This wild relative of the chive can be eaten in many ways, both raw and cooked - in soups, salads, or taking basil's place in pesto. In this month's recipe it partners traditional rosemary to flavour some equally seasonal spring lamb

     

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