Mango Ice Cream

This sumptuous tropical fruit makes a refreshing ice cream and when served with tequila sauce is simply outstanding

When I posted on Facebook that I was making a mango ice cream there were a few comments about having some to taste, so I thought I would post the recipe on the blog. making ice cream is very simple even without a machine but as ice cream machines are becoming so affordable now surly it must be better to make your own and get the children involved they will love it.

One of the most fun and cheapest machines is available from Amazon and is the Pink Ice Cream Ball and the best recipe book is Ice Cream Made Easy

Anyway back to the recipe for mango ice cream, This was a popular ice cream when we made it at “Norwood West” especially when we served it with a tequila sauce, I can remember Roger Moore with this ice cream He frequently had a second helping.

I will always remember the first time my mother had a mango it was when we were at Lodge Hill Estate working for Mr. Finken. We had been to the market in Aylesbury and bought some Alphonse mangos when we got back home mother said she would try one and the look on her face as she ate it was a picture as was the sight of sweet mango juice running down her face, didn’t get a picture though.

Serves / Makes:    6 servings, Prep-Time: 15 minutes, Cook-Time:  2 to 3 hours or 40 minutes in a machine

You Will Need;

1. 2 large, ripe mangoes2 tablespoons, fresh lime juice
2. ¼ cup, corn syrup, you can buy this at Sainsbury’s, Ocado, Waitrose, and Partridges in London or substitute it with golden syrup for this recipe on Saturday we used golden syrup
3. ¼ teaspoon, salt
4. ¾ cup, caster sugar
5. 2, large egg yolks
   1 cup, milk
6. 1 cup, double cream
7. 1 tablespoon, cornflour

Method;
Peel the mangoes and cut away as much flesh from the stones as you can blend the chopped mangoes, limejuice, corn syrup and salt in a food processor, blend until smooth, stopping the machine to scrape down the sides once or twice.
Pour the purée through a strainer to remove any fibrous bits of mango, you should be left with about 1 ¾ cups of purée, set to one side. In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow beat in the cornflour and set aside. Bring the milk to a simmer in a heavy, medium saucepan and slowly beat the hot milk into the eggs and sugar.
Pour the mixture back into the pan and place over a low heat and stirring constantly with a wooden spoon cook until the custard thickens slightly (Be careful not to let it boil or the eggs will scramble).
Remove from the heat and pour the custard through a strainer into a large, clean bowl, let the custard cool slightly, then stir in the mango purée and double cream, cover and leave in the fridge until cold, we leave it overnight. Stir the chilled custard, and then freeze in one or two batches in your ice cream machine according to the manufacturer’s instructions.
Garnish if you want with a handful of mint sprigs as garnish Serve and Enjoy!

Notes:

When finished, the ice cream will be soft for a firmer ice cream, transfer to a container and freeze for at least 2 hours. Now here come the cheats for those who don’t want to make a custard buy a carton of fresh custard from the supermarket, don’t use tinned as it contains too many additives

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What’s in Season for the Month of July

Eating seasonally and when possible locally, suggests eating food that is at its prime in terms of taste and nutritional contents, while at the same time cutting down on those food miles.
Every month, I hope to publish on my blog a guide to what's in season the main points are going to be about fresh and locally produced (specifically British) foodstuffs and what we are producing ourselves on the balcony.

To me July means long warm lazy days spent outside having picnics or barbeques, 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, is wonderful simply served with a little lemon juice and a drizzle of extra virgin olive oil, or do as I do mix extra virgin olive oil with a little walnut oil for an extra special taste.
At their peak this month are carrots, fresh peas, fennel, lettuce, spinach, summer cabbage, salad onions and artichokes. While corn on the cob is just coming in from the Isle of Wight, plum tomatoes are now becoming quite flavoursome as are runner beans, beetroots and cauliflowers.
As for the fruits, strawberries, raspberries, all the currants and apricots are just about at their best.

Fruit at Its Best
Apricots, Blueberries, Cherries, Elderflowers, Gooseberries, Cantaloupe Melons, Raspberries, Strawberries, Blackcurrants, Plums, Redcurrants

Vegetables at Their Best
Artichokes, Globe Artichokes, Broad Beans, Aubergines, Courgettes, Cauliflower, Fennel, Mange tout, Onions, New Potatoes, Peas, Radishes, Runner beans, Spring Onions, Turnips, Watercress, Cucumbers, Kohlrabi, Salad leaves, Romaine Lettuce, Rocket, Samphire, Pak Choi, Spinach, Beetroot, Green Beans

Herbs etc at Their Best
Basil, Chervil, Chives, Coriander, Dill, Elderflowers, Mint, Nasturtium, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon

Meat at Its Peak
Beef, Chicken, Lamb, Pork, Rabbit, Wood Pigeon

Fish and Seafood at Its Best

Mackerel is plentiful, not expensive and yummy, and perfect for the barbecue, as is the Cornish Sardines, Cod, Pollack, Crab, Dover Sole, Haddock, Halibut, Herring, John Dory, Lemon Sole, Lobster, Plaice, Salmon, Sardines, Sea Bass, Brown Trout, Rainbow Trout, Sea Tout, Grey Mullet

Sonny’s Fruit and Veg Stall

(Tachbrook Street Market)

  

The Family Have Had A Stall On The Market For 80 Years Now And They Believe Very Strongly In Supplying The Best Quality Produce That Is In Season And At Its Best.

They Only Buy British Produce When Possible And In Season, And They Always Seem To Be The First To Obtain Fantastic British Produce Such As Jersey Royal Potatoes (They Still Have Some Now But Be Quick I Can’t See Them Lasting Long Before They Sell Out), Asparagus, Soft Fruits And Lovely Leafy Greens.

When Visiting Look Out For Artichokes, Globe Artichokes, Broad Beans, Aubergines, Courgettes, Cauliflower, Fennel, Mange Tout, Onions, New Potatoes, Peas, Radishes, Runner Beans, Spring Onions, Turnips, Watercress, Cucumbers, Kohlrabi, Salad Leaves, Romaine Lettuce, Rocket, British Summer Cabbage, British Strawberries And Plump Juicy Mangos Along Side Sweet Red Cherries, Plums And The Most Flavoursome Apricots.

In Fact Sonny’s Have All the Fruit, Veg and Herbs You Might Want and So Much Better Than the Local Supermarket’s Offerings.

Jonathan Norris, Fishmonger of Pimlico

(Tachbrook Street Market) Telephone: 0779-907-3060

Has Been Getting In Fantastic Sweet Juicy Spider Crabs (see my notes below) , Line Caught Mackerel, Live Lobsters And Crabs, His Display As Always Is A Picture Where You Can See Gilt Head Bream, Yellow Fin Tuna, Cornish Hake, Organic Irish Salmon, Plump Lemon Sole Along With South Coast Dover Sole, And Again From Cornwall Octopus, Squid, Clams, Sardines, And Turbot. The Classics Are There Too Cod, Haddock, Pollock and Plaice As Well As One of My Favourites John Dory.

Don’t Forget You Need To Get There Early As He Sells Out Pretty Quick.

Almost All Jon’s Fish Is from around the Cornish, Devon and Scottish Coasts.

On Saturday we took the opportunity to purchase sardines and shell on prawns the prawns were plump and sweet, the sardines though were the stars of the show we had them simply grilled for dinner with a mixed salad and a few Jersey Royal potatoes, the sardines had the sweetest meat and left us wishing that we had bought more.

Spider crabs are popular in France and Spain, and the Spanish, who understand about these things, will pay more for a large Spider Crab than for a Lobster of the same weight.

Spider Crabs live in deeper water in the winter in depths of up to 120 metres, but come closer inshore in the early summer months as water temperatures increase.
This sweet-flavoured crab has no large claws and, indeed, resembles a big spider, Spider crab is one of those undiscovered seafood delights with the meat being sweet with a great texture, it can be prepared and eaten in exactly the same way as a standard brown crab, but don't assume to get quite as much white meat out of it.
You'll also need to work a little harder at getting that white meat out of the body crevices, fresh crab on toast from a spider or brown crab makes a tasty nibble, or you can serve it as a starter for a dinner party with maybe a small herb salad. I personally would recommend a sourdough rye bread here to give a nice crisp, full-flavoured base for the crab.

MY FAVOURITE WAY TO PREPARE SPIDER CRAB

• 2 spider crabs, each about 600 grams, or 1 crab, 1 kilo or more, white and brown meat extracted
• Salt and freshly ground white pepper
• 1 to 2 tablespoon, good-quality mayonnaise
• Squeeze of lemon juice, to taste
• 4 slices of bread, about 1cm thick
• Softened butter, for spreading

Season the white and brown crab separately and mix the brown meat with a little mayonnaise and lemon juice, or just mix the whole lot together if you like. Toast the bread on both sides and butter one side. If you've kept the brown and white meat separate, spread the brown on first and the white on top, or if it's mixed simply spoon on top of the toasts. Serve and Enjoy.

Try These Neat Tools for Crab and Lobster

From Our Own Little Garden on the Balcony

We Have Just Cut Mizuna, Pea Shoots, Rocket, Red And Green Leaves, Mixed Salad, Lambs Lettuce and a Good Picking of Basil to Make a Tasty Green Pesto Which Will Go Nicely With the Quick and Easy Mediterranean Lamb
 

July’s Recipe

Mediterranean Lamb (Quick and Easy)

This dish is quick to prepare and delicious with either red or green pesto

Serves / Makes: 2 servings
Prep-Time: 2 minutes
Cook-Time: 12 minutes

• 2 lean lamb leg steaks, about 100 grams each
• 1 tablespoon, red or green pesto
• 1 whole, tomato sliced
• 1 tablespoon, fresh basil, chopped
• 50 grams, mozzarella cheese or mature cheddar

Place the lamb steaks under a pre-heated grill for 3 to 4 minutes each side, turning once, half way through the cooking time on the second side brush the pesto onto each steak and top with tomato, basil and mozzarella, continue cooking for the final 2 to 3 minutes Serve and Enjoy! With a jacket potato and mixed salad

Find more delicious ways to cook British Lamb
 

Our Gardening and Cooking Journal, Sunday, 27 June 2010

08:09 and it is a lovely warm sunny morning the temperature on the balcony is already 22°, our balcony is always about 3° higher than it is outside, so I’m wondering if that is a help to our plants?
All the tomatoes and pepper are now flowering, we just hope that they all set fruit and if they do we might just get more than we thought we would (Touch Wood).
I am testing my recipe for mango ice cream today and if it’s good we will post it on our blog, has anyone been to see our page on MyDish yet?

Carol Savage started MyDish some time ago, some of you may remember her appearing on “The Dragons Den” where Deborah Meaden became an investor.

Here is what Carol has to say about MyDish;
When my husband’s mother passed away he brought home 2 scraps of paper with her hand written recipes that he remembers from when he was a boy – Banana Bread and Lemon Meringue Pie.
The world is full of people whose families and friends have great recipes that have been treasured and fine-tuned over generations.
Most of these are written on scraps of paper fading with time, on bits of paper stuffed into recipe books or kept in your head and perfected each time you make it.

We started Mydish to create a place to collect all those fabulous family recipes that we don’t want to lose, that we would like to preserve for our friends and family.

So what is Mydish and what can you do?

• You can search for tried and tested recipes – a collection of the best recipes according to you
• You can organise all your special recipes into one place that is accessible from anywhere
• You can share your best recipes with friends and family
• You can rate and review recipes and add tips
• You can create your own personalised Cookbook with photo’s and comments and have it professionally printed as a gift
• You can create a group (or join a group) which brings together people who love the same foods and also helps you to build a group cookbook
• You can get questions you’ve always wanted answered from real experts

So whether you have that great recipe that reminds you of a time, place or person or whether you are looking to be inspired Mydish has something for you.
 
While You are there please visit my page of recipes we would really appreciate your comments.
My Recipes on MyDish.

This Machine is One of the Best for Making Your Own Ice Cream

World Cup 2010, Mexico Chicken Fajita Wraps

Sliced chicken, tenderized in limejuice, combines with a spicy sour-cream sauce in this tasty wrap

We first had Chicken Fajitas in the early 90’s at Las Casuelas in Palm Springs and found them very tasty since then we have had fajitas from California to Nogales in Mexico and all of them with slight differences this dish is our version a combination of all our favourites.

Serves / Makes: 2 servings

Prep-Time: 5 minutes
Cook-Time: 30 minutes

You Will Need;

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1-tablespoon, limejuice
• ¼ teaspoon salt, divided
• ⅛ teaspoon, freshly ground pepper
• ½ tablespoon, olive oil
• 2 tablespoons, sour cream
• 1½ teaspoons, chopped fresh coriander
• 6 dashes of hot sauce to taste
• ⅛ teaspoon, ground cumin
• 1 small onion, thinly sliced
• 2 whole-wheat tortillas, heated (see note)
• ½ cup, shredded lettuce
• 1 plum tomato, thinly sliced

Method;

• Place the chicken in a shallow dish and sprinkle with limejuice, ⅛ teaspoon salt, pepper, and let marinate at room temperature for 10 minutes.
• Whisk the sour cream, cilantro, hot sauce, cumin, and the remaining ⅛ teaspoon salt in a small bowl.
• In a frying pan heat the oil and then sauté the chicken and onion turning the chicken until the chicken is no longer pink in the middle, about 8 to 10 minutes, transfer to a cutting board and cut into thin slices.
• To assemble wraps; Place the tortillas on a work surface or plate top each with half of the chicken, onion, lettuce, and tomato, top each with half of the sour cream mixture and roll into wraps serve immediately.
• Serve and Enjoy! With Sharp Coleslaw and Spiced Pinto Beans

 To serve the tortillas warm wrap them in barely damp paper towels and microwave on high for 30 to 45 seconds

World Cup 2010 USA, Crab Cakes from Joe's Stone Crab of Miami

This is the recipe I got from a chef at Joe’s Stone Crab in Miami, Florida, these crab cakes have got to be the best I have ever tasted they are superb just served with the mustard sauce and a mixed salad. When in Palm Springs we used to have flown in monthly stone crab claws, crab cakes and Joe’s famous mustard sauce from In fact most of the celebrities who lived in an around Palm Springs did including Frank Sinatra and Kirk Douglas, rather than wait for the mail order delivery Lord Hanson used to send his jet and Malcolm the senior travel manager to go and pick up the order so the claws etc couldn’t be fresher. I have included the recipes for the mustard sauce and blackened seasoning and a few notes on the stone crabs. In this recipe I of course just use white crab meat, the claw meat of our brown crabs is great to use but can work out a little costly but these crab cakes are worth it.
The Crab Cakes
Serves / Makes: 6 servings

Prep-Time: 10 minutes

Cook-Time: 10 minutes

You Will Need;

• 2/3 cup, mayonnaise
• 5 egg, yolks
• 2 teaspoons, lemon juice
• 2 tablespoons, Worcestershire sauce
• 2 teaspoons, Dijon mustard
• 2 teaspoons, black pepper
• ¼ teaspoon, salt
• ¼ teaspoon, blackened seasoning (see below)
• ¼ teaspoon, crushed red chillies
• ½ cup parsley, chopped fine
• 2½ cups, fresh bread crumbs
• 2 pounds, white crab meat

Mix all ingredients together, and form into 4 ounce cakes, coat with flour and fry in one inch of oil until golden brown Serve and Enjoy!

This pan is just perfect for cooking your crab cakes

Joe’s Stone Crab Mustard Sauce
Serves 4

• 1 tablespoon, dry mustard, Joe uses Coleman’s plus ½ teaspoon
• 1 cup, mayonnaise
• 2 teaspoons, Worcestershire sauce
• 1 teaspoon, steak sauce, preferably A1 sauce but in the UK we use HP sauce 
• 2 tablespoons, double cream
• 2 tablespoons, milk
• Salt, to taste

Place the dry mustard in a mixing bowl and add the mayonnaise, beat for 1 minute then add the Worcestershire sauce, A1/HP sauce, cream and milk, and a pinch of salt and beat until the mixture is well blended and creamy
If you like a more mustard bite, whisk in ½ teaspoon more dry mustard until well blended.
Cover and chill the sauce then serve in small cups with the crab cakes, cooked and cracked stone crab claws, or in the UK crab claws or almost any type of shellfish.

Blackened Seasoning for Fish, or Chicken

• 2 teaspoons, ground paprika
• 4 teaspoons, dried leaf thyme
• 2 teaspoons, onion powder
• 2 teaspoons, garlic powder
• 1 tablespoon, granulated sugar
• 2 teaspoons, salt
• 2 teaspoons, black pepper
• 1 teaspoon, ground cayenne pepper, or to your taste
• 1 teaspoon, dried leaf oregano
• 3/4 teaspoon, ground cumin
• 1/2 teaspoon, ground nutmeg 

Place all ingredients in a jar and store in a cool dark place, shake jar well before each use.

• To cook fish etc with the seasoning, over a low heat, melt about 3 tablespoons of butter in a non-stick frying pan (enough butter to cover fish and the bottom of the pan).
• As soon as the butter is melted, place the fish in the pan, turning over it over to cover both sides with the butter and then generously coat the fish with the seasoning, turn over again and coat the other side with seasoning.
• Now turn up the heat to a medium-high and cook on one side until blackened and somewhat crispy.
• Turn over and cook the other side, add a little more butter whenever necessary.

Stone Crab (Menippe Mercenaria)
In order to assure the continued survival of the species: Only one claw may be removed so the crab can defend itself. Egg bearing females are not allowed to be declawed. The crabs are captured in baited traps. No spears or hooks are allowed. Four inches from the first joint to the tip is the minimum legal size, that's about two ounces. A colossal can weigh 25 ounces or more. The large crusher claw can exert extreme pressure. As much as 19000 lbs. per square inch. Although their massive claws serve as deterrents to most predators, fishermen have reported the stone crab falls prey to the octopus. Stone crab season in Florida runs from October 15th to May 15. Stone crabs exhibit carnivorous feeding behaviour. Sometimes in traps they resort to cannibalism! The claws make up half the weight of the whole crab; they are removed by carefully grabbing from the rear and twisting. The crab is returned to water and the claw regenerates. It takes between 12 to 24 months to reach legal size again. In 1963 stone crabs cost 30 cents a dozen wholesale.

World Cup 2010 England, Battered Dublin Bay Prawns

Some of the recipes I am posting now are really my suggestions for quick and easy dishes you can make to eat while watching the world cup, all of them will be great to share with family and friends, todays recipe is great traditional British dish perfect for a snack or starter, our version of deep frying succulent Dublin bay prawns coated with a light beer batter deep fried to a golden colour, serve with a garlic mayonnaise to dip.

Its another of Maureen’s favourite shellfish either in breadcrumbs, batter or as scampi Provencal, we have served this superb lobster like shellfish to many of the rich and famous here and in America. We like to serve these with a garlic mayonnaise or a homemade Tartare sauce.

Now for the recipe, you will need for 4 servings;

• 12, Dublin bay prawns, King Prawns can also be used for this recipe
• ¼ cup milk
• 2 tablespoons, seasoned flour
• 1 cup, plain flour
• ¼ to ½ cup, light beer
• 1, whole egg
• Oil, for deep-frying
• Lemon wedge and parsley, for garnish

The method is all quite easy;

1. Remove heads and shell from prawns, leaving tail intact. Slit down the back of the prawn and remove the centre vein.
2. Sift the flour into a bowl, beat the egg and milk together, blend, and stir the flour to form a smooth paste. Add enough beer to form a batter consistency and leave to stand for 30 minutes.
3. Heat the oil for frying in a deep, heavy based pan. Toss the prawns in seasoned flour to season the flour add a sprinkling of salt and white pepper to plain flour.and dip into the batter one at a time. Lower six prawns carefully into the oil and cook for 2 minutes, or until golden brown. Remove the prawns with strainer, drain well on absorbent paper, and keep warm. Cook the remaining prawns, drain well.
4. Serve on a warm serving plate and garnished with parsley sprigs and lemon wedges.
5.  Do not cook more than six prawns at once as this will lower the oil temperature and cause prawns to absorb excess oil.

We like this to deep-fry our fried dishes;


Langoustine, Scampi Or Dublin Bay Prawn, According to the Larousse Gastronomique, the Dublin Bay prawn is known in French as "langoustine”, while in Britain the shelled tail meat is generally referred to as "scampi”. The term "prawn" can be confusing since it is used to describe several varieties of shellfish: the first group includes members of the lobster family such as the Dublin Bay prawn (langoustine in French and langostino in Spanish), Danish lobster, Italian scampi, etc., while the second takes in large shrimp, particularly those that live in fresh water.


An edible crustacean, Nephrops Norvegicus, of the order Decapoda, which is commercially sold as scampi, similar to a large prawn, it has a slender pinkish body, up to 7.87 in long, with long claws. It is widespread in the Mediterranean and NE Atlantic, living in sandy burrows at a depth of 10 to 12 ft. Dublin Bay prawns are usually fished by trawling and are marketed fresh, frozen, or cooked, shelled or unshelled, whole or as tails.

Can be cooked whole as a lobster and served cold with mayonnaise or the peeled, uncooked tail meat. They are delicate and need to be poached only for a few seconds in court bouillon. Unlike the rock lobster or spiny lobster (called "langouste" in French), or even shrimp, the Dublin Bay prawn changes colour little during cooking. It is better to undercook it rather than overcook it, so that it does not become tough and dry. When very fresh, Dublin Bay prawns have an outstanding slightly sweet flavour that is lost when they are frozen. They can be eaten plain, accompanied by melted butter. In North America, it is common to coat Dublin Bay prawns with breadcrumbs and butter and cook them briefly under a very hot broiler.

Molly’s Cockles and Mussels Pot

Cockles, Mussels, Sage, Thyme and a blend of Onions, Garlic, Celery, Peppers and Carrots combine to intensify elements of flavours to an unpretentious sauce of tomatoes and wine.

When we were younger and before we were married we found that we both loved shellfish especially mussels, and somehow “Molly” became Maureen’s pet name, it was I suppose from the Irish song “Molly Malone” (see below), anyhow this dish was born out of that love of shellfish and along with the cockles and mussels we do every now and then add a few medium size prawns (raw) they cook pleasingly in the steam from the cockles and mussels.

Serves / Makes: 6 servings
Prep-Time: 1 hour or so
Cook-Time: 20 minutes

You Will Need;

• 750 grams, live cockles, you could use clams
• 750 grams, live mussels
• 150mls, white wine
• 1 tablespoon, vegetable oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 celery stick, finely chopped
• ½ red pepper, finely chopped
• 3 tablespoons finely chopped carrot
• 2 tablespoons finely chopped sage leaves
• 2 teaspoons, fresh thyme leaves
• 1 x 400 gram tin of chopped tomatoes
• Sea Salt and freshly ground black pepper
• 2 tablespoons, roughly chopped parsley

Method;

Wash the cockles and mussels in a few changes of cold water, scrubbing to remove any beards still attached to the shells, throw away any that are damaged, or opened; (those that do not close when tapped) place the remaining shellfish in a large bowl, cover with cold water and set aside to soak for an hour. Drain the shellfish thoroughly and place in a large saucepan or mussel pot, add the wine, cover and cook over a high heat for 2 to 3 minutes until all the shells have opened.
Strain off the cooking liquid and reserve, get rid of any shellfish that have not opened pick half the shellfish from the shells and leave half in their shells.
Heat the vegetable oil in a saucepan, add the onion, garlic, celery, red pepper, carrot, thyme and sage and cook over a gentle heat until softened add the tomatoes and bring to a boil, stirring often cook for 3 minutes, and then add the set aside cooking liquid from the shellfish, return to the boil lower the heat and simmer for an additional 3 to 4 minutes, stirring frequently.
Stir the cockles and mussels into the sauce and add salt and pepper to taste stir in the parsley.
Serve and enjoy with fresh crusty bread or tasty vegetable rice.

We like to serve this dish in this style of Mussel pot;


Notes:

Mussels are truly one of nature’s most delightful delicacies; they are extremely high in proteins, calcium and iron while being low in fat and calories. They are also excellent for your heart, containing the highest amount of omega3’s of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure).mussels with fries or Moules frites are a characteristic Belgian dish, you get a big bowl (just about always pot) of steamed mussels, broth, and a side of frites.

Don't be tricked by how upmarket they look, mussels are the definitive uncomplicated seafood. Clean them, sauté them, steam them and hey up you'll have a dish everyone will be wowed there are many ways to serve the mussels, but the most classic is Moules Mariniere the mussels are offered in a sauce of white wine, shallots, parsley, and butter.

You can in addition find mussels served with sauces made with beer, or cream, or vegetable stock. For the greatest authenticity, use a shell to crack open the mussels, not your fork.

Mussels are at their best in cold weather, so their season is usually from October to March. When you see them in a fishmonger’s, a sign of freshness is that most of them are tightly closed: if there are a lot of open mussels don’t bother. When buying mussels you need to allow at least 1 pint (570 ml) per person for a first course, and 1½ to 2 pints (about 1 litre) for a main course. That may seem a lot, but some will have to be discarded and, once they have been shelled, mussels are very small and light.

The ritual of cleaning and preparing them sounds more bother than it actually is. When you get them home, plonk the mussels straightaway into a sinkful of cold water. First of all throw out any that float to the top, then leave the cold tap running over them while you take a small knife and scrape off all the barnacles and pull off the little hairy beards. Discard any mussels that are broken, and any that are open and refuse to close tight when given a sharp tap with a knife. After you’ve cleaned each one, place it straight in another bowl of clean water.

When they’re all in, swirl them around in three or four more changes of cold water to get rid of any lingering bits of grit or sand. Leave the cleaned mussels in cold water until you’re ready to cook them. As an extra safety precaution, always check mussels again after cooking this time discarding any whose shells haven’t opened.

COCKLES

Cockles are extremely appreciated in many coastal regions, where they’re gathered at low tide from shoals and sandy bottoms. In the Magdalen Islands, they’re by tradition battered and deep-fried. Cockles are found in sandy or muddy areas shallowly buried to a depth of not more than about one inch. They may be most linked with Dublin, alive alive-o, but cockles are to be had all over the world. Their small, heart-shaped shells contain a petite, tantalizing morsel of flesh that can be eaten raw, steamed, or boiled. A member of the clam family, although cockles may seem like a lot of work for little return, they have a mouth-watering salty flavour that desires to be treated gently.

Buying Cockles, They are available throughout the year, but the best season is from September to March. Be sure the shells are tightly closed choose cockles with pale shells, as this indicates lighter flesh which is said to taste better.
Storing Cockles Place the cockles in a breathable container and cover with a damp cloth. Molluscs should be kept at a temperature between 0° and 4° C (32°-40° F). In their shells, they will keep for 1 or 2 days
Preparing Cockles, Discard any cockles with opened or broken shells. Place in a bowl, cover with cold salted water and allow them to release the sand and impurities they contain. Allow at least 2 hours of soaking half a day is better.
Cooking Cockles can be eaten raw or cooked. To cook, place them in a pan, cover and place over high heat with a small amount of water, shake them once or twice, and remove the cockles as soon as they begin to open.

In Dublin's fair city, where the girls are so pretty

I first set my eyes on sweet Molly Malone
As she wheeled her wheel-barrow
Through streets broad and narrow
Crying cockles and mussels, alive, alive-O!
Alive, alive-O! Alive, alive-O!
Crying cockles and mussels, alive, alive-O!

She was a fish-monger, but sure 'twas no wonder
For so were her father and mother before
And they each wheeled their barrow
Through streets broad and narrow
Crying cockles and mussels, alive, alive-O!
Alive, alive-O! Alive, alive-O!
Crying cockles and mussels, alive, alive-O!

She died of a fever, and no one could save her
And that was the end of sweet Molly Malone
But her ghost wheels her barrow
Through streets broad and narrow
Crying cockles and mussels, alive, alive-O!
Alive, alive-O! Alive, alive-O!
Crying cockles and mussels, alive, alive-O!

Alfredo’s Steamed Mussels

Plump fresh mussels in a tomato broth, an old favourite dish from Alfredo’s Restaurant in Morecambe.
This was and still is a favourite way to cook mussels, we first had it like this in 1972 in Cala Millor, Mallorca and then when we moved to Bolton-le-Sands and discovered Alfredo’s restaurant in Morcambe we found they did an almost identical dish and it is one of the most delightful ways to serve one of our favourite shellfish.



Serves / Makes: 4 servings

Prep-Time: 20 minutes

Cook-Time: 30 minutes

You Will Need;

1 teaspoon extra-virgin olive oil

4 cloves garlic, finely chopped

6 ripe plum tomatoes, cored and coarsely chopped

1 cup dry white wine

1 ½ kilos, mussels, scrubbed and debearded (see notes)

2 teaspoons chopped fresh parsley

Method;

Warm the oil in a large pan with a tight-fitting lid over low heat Add the garlic and cook, stirring, until golden, about 3 minutes.
Add the tomatoes, increase the heat to high and stir for 1 minute more Pour in the wine and bring to a boil.
Add the mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, about 3 to 4 minutes.
Discard any that do not open.
Transfer the mussels to a serving bowl and Spoon the broth over the mussels and sprinkle with parsley Serve and Enjoy! With fresh crusty bread

Notes:

Mussels are truly one of nature’s most delightful delicacies, they are extremely high in proteins, calcium and iron while being low in fat and calories. They are also excellent for your heart, containing the highest amount of omega3’s of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure).mussels with fries or moules frites are a characteristic belgian dish, you get a big bowl (just about always pot) of steamed mussels, broth, and a side of frites.

Don't be tricked by how upmarket they look, mussels are the definitive uncomplicated seafood. Clean them, sauté them, steam them and hey up you'll have a dish everyone will be wowed there are many ways to serve the mussels, but the most classic is moules mariniere the mussels are offered in a sauce of white wine, shallots, parsley, and butter.

You can in addition find mussels served with sauces made with beer, or cream, or vegetable stock. For the greatest authenticity, use a shell to crack open the mussels, not your fork.

Mussels are at their best in cold weather, so their season is usually from october to march. When you see them in a fishmonger’s, a sign of freshness is that most of them are tightly closed: if there are a lot of open mussels don’t bother. When buying mussels you need to allow at least 1 pint (570 ml) per person for a first course, and 1½ to 2 pints (about 1 litre) for a main course. That may seem a lot, but some will have to be discarded and, once they have been shelled, mussels are very small and light.

The ritual of cleaning and preparing them sounds more bother than it actually is. When you get them home, plonk the mussels straightaway into a sinkful of cold water. First of all throw out any that float to the top, then leave the cold tap running over them while you take a small knife and scrape off all the barnacles and pull off the little hairy beards. Discard any mussels that are broken, and any that are open and refuse to close tight when given a sharp tap with a knife. After you’ve cleaned each one, place it straight in another bowl of clean water.

When they’re all in, swirl them around in three or four more changes of cold water to get rid of any lingering bits of grit or sand. Leave the cleaned mussels in cold water until you’re ready to cook them. As an extra safety precaution, always check mussels again after cooking this time discarding any whose shells haven’t opened.

Qype: Jonathan Norris, Fishmonger of Pimlico in London

London


Strolling through our local market on Tachbrook Street, SW1 we noticed that our favourite fishmonger Jonathan Norris had on display (and what a display) megrim, witch and dover sole as well as the usual cod, haddock, plaice and hake for sale at a extremely affordable prices he also had skate wings (blooming big ones), whiting, pollock and even sturgeon as well as other fish and shellfish that you don’t normally see on a market stall and furthermore more or less all that I noticed was caught from around the UK’s own shores with Scotland and Cornwall dominant.

I am impressed at the way Jon has developed this small concern through supplying fish and seafood that you don’t as a rule see except in the significantly more expensive fish departments in stores like Harrods, Selfridges and Harvey Nichols.
Jon is so friendly and a real character and when you speak to him you notice at once that he’s enthusiastic about all things fish, and when you ask him about the fish he has available you become aware that from his response that there's nothing he and his people don't know about the produce they sell.

The fish is always in the best of condition, and as far as I can see always from sustainable sources. He explained to me after I asked him about it that “we take environmental issues very seriously and are continually striving to reduce the negative impact on our beautiful world wherever possible”. I got the feeling that he could even tell you what boat the catch came from.
If it's not in season or not at its best, he won't sell it to you and you can clearly understand that he does not buy in more than he can sell, so be sure to get there early as he sells out incredibly fast.
There are many more pricey fishmongers that sell inferior quality produce so if it's the finest quality and at a reasonable cost you're after, you should pay Jon a visit he won’t disappoint you, plus in a couple of weeks time he is opening his first shop in Victoria Park, London, I will let you know exactly where and when soon, don’t worry residents of Westminster and Pimlico the market stall will still be open with Jon in charge.

Full marks all round from me!

Check out my review of Jonathan Norris, Fishmonger of Pimlico - I am johnhglen - on Qype

What’s in Season for the Month of June

Eating seasonally and when possible locally, suggests eating food that is at its prime in terms of taste and nutritional contents, while at the same time cutting down on those food miles.
Every month, I hope to publish on my blog a guide to what's in season the main points are going to be about fresh and locally produced (specifically British) foodstuffs.

What’s in Season for the Month of June

June is here and the sun is warm, our thoughts turn to lighter foods, picnics and barbeques, and out comes the salad bowl and servers, 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, Radishes, Baby Salad Leaves, Mint and Parsley

Fruit

Apricots, Blueberries, Cherries, Elderflowers, Gooseberries, Kiwi Fruit, Lemons, Oranges, Passion Fruit, Raspberries, Strawberries

Vegetables

Artichoke, Asparagus, Aubergine, Broad Beans, Broccoli, Carrots, Courgettes, Cucumber, Fennel, Jersey Royal New Potatoes, Kohlrabi, Lettuces & Salad Leaves, Mangetout, Mushrooms (Cultivated), Mushrooms (Wild), New Potatoes, Onions, Peas, Potatoes (Main Crop), Radishes, Rhubarb, Rocket, Runner Beans, Samphire, Spinach, Spring Onions, Tomatoes, Turnips, Watercress, Wild Nettles

Herbs etc.

Basil, Chervil, Chives, Coriander, Dill, Elderflowers, Mint, Nasturtium, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon

Meat

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

Fish and Seafood

Cockles, Cod, Coley, Conger Eel, Crab, Haddock, Herring, John Dory, Langoustine, Lobster, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, Sea Trout, Shrimp, Whitebait

From Abel and Cole
We have been getting Apples (Topaz from Paul and Sara Ward in Kent, Fairtrade Bananas, Carrots (from Donald Morton of Bagthorpe Farm, on the edges of the Sandringham estate in Norfolk), Cucumbers (from Adrian Izzard in Cambridgeshire), Jersey Royal Potatoes, and Little Gem lettuce, Red Onions, Tomatoes and Oranges.


On The Market Stall In Tachbrook Street

They are showing Jersey Royals at £1 per pound so get them while they are still available, the new season Primo Cabbage is very tasty as are the Brae burn Apples, British asparagus, Broccoli, Carrots, Cauliflowers, Celery, New Season Cherries, Courgettes, Dill, Garlic, Lambs Lettuce and onions plus all the usual suspects and the majority are from the British Isles.

Spanish nectarines and peaches are in good supply, both yellow fleshed and white. English greens also come into their own at this time of year.

Our Local Fishmonger

Has been getting in has been getting in Line Caught Mackerel, Live Cornish Crab, Dressed Cornish Crab, Cornish Crab Claws, Live Cornish Lobsters. Also, from Cornwall and the South West Coast, he has Pollack, Large Skate Wings, Cornish Chins, Cuttlefish, and Red Mullet and from the South Coast, he had in some Wild Black Bream.

His display of fish was a vision and you could see Razor Clams, Scallops, Monk Fish, John Dory (one of my favourites), Megrim Sole, Sea Trout, Brill, Hake, Gurnards (Cornish), Langoustine’s from Scotland and Wild Scottish Halibut.
Almost all Jon’s fish is from around the Cornish, Devon and Scottish coasts


My Favouite Recipe for June Is;


Baby Cos and Beetroot Salad with Soft Boiled Egg

A light tasty start to any meal a modern variation on Egg Mayonnaise

Serves / Makes: 4

Prep-Time:

Cook-Time: 15 minutes

You Will Need;

4 Medium, Free Range Eggs

½ Cup, Mayonnaise,

2 Teaspoons, Dijon Mustard,

2 whole, Baby Cos (Romaine) Lettuce, The leaves washed and sorted. Iced/Little Gem lettuce is ok to use.

4 Whole, Baby Beetroot (Beets), Cut into 2cm chunks

2 Tablespoons, Snipped Chives,

Crusty Bread to Serve,

Method:

Place the eggs in a saucepan of cold water over a high heat, bring to the boil, and then reduce the heat to low and simmer for 3½ minutes.

Remove the eggs and cool slightly, peel carefully, then set to one side.

Place the mayonnaise and Dijon mustard in a bowl, then add 1/3 cup (80ml) of boiling water. Whisk to make a loose dressing, adding a little more water, if needed.

Divide the cos lettuce between 4 serving bowls and top with the cooked beetroot, carefully halve the soft-boiled eggs and position them on top of the beetroot, drizzle with the mustard dressing, season with some freshly ground black pepper and garnish with the chopped chives, serve with crusty bread.