RECIPES

Saffron & Blood Orange Cake March 14 2019, 0 Comments

A Saffron infused semolina cake with sweet blood orange glaze.

PERU ! July 12 2015, 0 Comments

This is a traditional Peruvian dish. Traditional ceviche was marinated for 2 – 3 hours, but now it is more like 2 – 3 minutes. You must use very fresh fish, as the acid does not actually cook the fish the way heat does. Some traditional recipes use lime juice or bitter orange juice.

PERU

Peruvian Ceviche

(serves 4 as a starter)

1 lb of fish – sea bass, snapper.

1 red pepper, finely chopped

½ a red onion, finely sliced

juice of 3 lemons

2 fresh chilies - deseeded and finely chopped

1 tbsp of fresh mint leaves

1 tbsp of fresh coriander leaves

½ cup of watercress

1 tsp of kosher sea salt

extra virgin olive oil &  black peppercorns* for finishing.

Cut your fish filets into 1 cm cubes and put these in a bowl with your chopped pepper and onion – cover and place in the fridge. Mix together the lemon juice, salt and chilies and place in the fridge. Wash and dry your herbs and mix them together. Right before you are ready to serve pour the lemon mixture over the fish and blend it together. Let it sit for about 3 minutes and then add the herbs and toss everything together and serve. Finish with some good extra virgin olive oil and top with freshly ground black pepper.

*Black Peppercorns

These peppercorns are known in India as the King of Spices. Black pepper is produced from the green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The berries are dried in the sun or by machine for several days, during which time the fruit around the seed shrinks and darkens into a thin, wrinkled black layer around the seed. Once dried, the fruits are called black peppercorns. Try it on strawberries!


BRAZIL ! July 11 2015, 0 Comments

 Today's recipe comes via Saveur Magazine. There are several magazines that I keep so I can continue to revisit the stories, recipes and beautiful photographs. Saveur is one of those magazines and we will be carrying it in the store come autumn.

BRAZIL

Baião-de-Dios

(serves 8 – 10)

 2 tbsp. olive oil

8 oz. bacon, finely chopped

5 oz. chorizo, finely chopped

1 large yellow onion, minced

6 cloves of garlic, minced

2 tsp. annatto seed*, ground

salt & pepper to taste

1 lb, dried black-eyed peas

5 cups jasmine, rice.

Heat oil in an 8qt saucepan over medium-high heat. Add bacon and chorizo and cook for about 12 minutes. Add onion and cook until soft for about 6 minutes. Add garlic and cook until golden for about 9 minutes.Add ground annatto, salt and pepper and cook fro about 1 minute. Add peas and 5.5 cups of water and bring to a boil. Reduce heat to medium and cook partially covered until peas are tender for about 30 minutes. Add rice reduce heat to low and cook covered until rice is tender for about 15 minutes.

*Annatto Seed

Known as achiote in Spanish, ANNATTO seeds are native to America & the Caribbean but can be found in Vietnamese & Filipino cuisines as well. Annatto is often used as a colourant, as it will turn food red. You can grind the seeds into a powder or steep the seeds in hot water or fry them in oil to extract the coulour. Annatto has an earthy, slightly nutty flavour and is one of the key ingredients in achiote paste. The plant is sometimes called the 'lipstick tree' as it is used as body and lip paint. It is often used as a food colorant, especially for cheeses like: Cheddar, Gloucester and Red Leicester.