When it’s the end of winter, and you think spring is here but it remains cold and grey….and when you experience that overwhelming desire for plenty of vegetables and a riot of colour to off-set the clouds… This dish took it’s initial inspiration from a Caesar Salad. I was highly excited this week with talk of the solar eclipse – all this coupled with the solar storm images from NASA that were sure to lead to sightings of the Aurora Borealis. Continue reading Griddle me this….
Safely ensconced at the shack, having rushed through vacuuming up bugs, etc and held our heads in shame at the weeds that have sprung up everywhere, we have a frisson of anticipation in regards to this evening’s supper. Continue reading Tarragon from London, Limousin Beef and the Pyrenees
We had some lovely farmed sea bream and decided to marinade it in some rose harissa, lemon, olive oil and Paprika. We slashed the fish, rubbed it in the marinade and popped some limes into the belly, and put it in the fridge for an hour or two, before grilling it on the barbecue.
We made a Greek style salad. I saw Jamie Oliver on the telly ages ago, saying how it looks nice if you randomly chop things like tomatoes for salads to cut them into all sorts of shapes rather than ending with uniform quarters or eighths. He is a clever fellow, and I think it looks much nicer.
So having randomly chopped some really ripe tomatoes and some cucumber, pink onions, peppers, and a little avocado (just because we had it in the fridge) we threw in a handful of black olives. Next we added salt and black pepper, lemon juice and olive oil, along with a little crumbled Feta cheese. We turned the veg through the dressing and placed in a serving bowl adding some more feta to the top, a drizzle of olive oil and a sprinkling of dried oregano.
The day before we had saffron potatoes (basically just potatoes peeled and boiled in water with a little salt and saffron) they are really nice. There were a few left over so we used them as a side, it’s quite naughty but they are delicious done this way – we clarified half a packet of butter (125g) then added a quarter tsp of hot chilli powder (more if you want a bigger kick). Next we poured the butter onto a hot roasting tray then coated the chilled potatoes in the butter mix and roasted on a high heat until golden and crispy.
Also introducing, the former partner of Mr Vladimir Von Beaverhausen, Long John, and his current partner Vladi.
So we’re in the pantry at the shack, I don’t recall whether it was for an ‘occasion’ although that is a distinct possibility.
Someone has had the fabulous idea to make some ravioli stuffed with various fillings as part of a grand feast. I have now completely lost track of what else we made, because the pasta making was something of an epic. Continue reading Introducing Mr Vladimir Von Beaverhausen (Vlad for short)