Summer Berry and Pimms Jam
The Joys of Summer
The British have a wonderfully romanticised view of eating outside. The French and Italians have the picnic lifestyle off to a tee, but I am not sure we know how to go about it. When I am driving down the motorway it makes me laugh so much to see people eating jam sandwiches and drinking luke-warm tea by the roadside; how can that be fun? What with all that traffic flying by it looks a bit silly really.
Fish-farers breakfast vs Continental breakfast
The French eat croissants by the ton. The crescent shaped bread has been with us since the middle ages and some people say it is in worship of the moon; sounds a bit silly to me. The modern croissant dates back to 19th century Paris.
Fish-farers breakfast.
Sardines are an oily fish and therefore, a fantastic source of omega 3. There is really no better way to start the day than this dish, it will keep you going until lunch.
Sardines
Olive oil
Salt Pepper
Smoked bacon
Heat a pan and add olive oil. Wait untill the pan is nice and hot before adding your fish. Cook for 3 minutes on each side . You can cook the bacon at the same time as the fish and in the same pan. Serve with soda bread, yum.
A French Style Potato Salad.
New Potatoes
Wild Rocket
Creme Fraiche
Lemon Juice
Salt Pepper
Capers
Wholegrain Mustard
Pork Chops
Thyme
Garlic
Lemon juice
Salt & Pepper
Pork chops these can be marinated in the morning before going to work. Place the new Potatoes in a pan of boiling water and cook for 15 min. Add cooked potatoes in to a mixing bowl with creme fraiche, lemon juice, wholegrain mustard with capers and rocket; mix together and serve. Cook the pork chops for 3 min on eachside before serving.
Jellied Eels
When we think of Jellied Eels we think of the Eastend of London and Millwall FC . Eels and mash shops have been with used since the 18th century which was a great source of cheap fastfood for the working class of London. The eels were cut up in to small pieces and cooked in spice, water, chillies and mustard seeds. When the water has cooled down the water will set and preserve the Eel meat. Chilli vinegar, traditional vinegar and black pepper are traditionally used for seasoning. You can used balsamic vinegar, lemon juice and herbs like chervil for seasoning as well.
Duck Confit
4 Large Duck legs
100g of rock salt
900g of duck fat
Bulb of Garlic
Fresh Thyme
Whole Orange
Handful of Peppercorns
Cooking time 2 1/2 hours
I have a feeling that people think that duck confit is a bit too cheffy. Well it's not, give it a go, this dish comes from Gascony in France.
Make the Duck Confit at least 24 hours before you want to serve this dish.
Sprinkle with a little of the rock salt turn over and do the same again with the Duck legs . Add a bulb of Garlic and fresh Thyme .Cover and leave inthe fridge for 24 hours don't leave any longer or the Duck will become to salty.
Wash the salt off the Duck legs and pat them dry with kitchen paper. Add the Duck legs to casserole dish with whole orange cut in half and a handful of peppercorns and make sure they are completely submerged; cook on the lowest heat you can. Bring the Duck fat to a gentle simmer.
You can also serve with braised red gabbage or frisee salad
Enjoy!
Lemon Chicken
This is a traditional Greek method of cooking chicken and is quite delicious. You can't have too much lemon for this dish.
1. x 1.3 kg Chicken
4 tbsp olive oil
Salt and Pepper
1 large onion cut in half
1 Celery stick finely sliced
Lemon Thyme
2 Lemon
300 ml Hot water
Cover and cook slowly for 70 minutes at electric 200C gas mark 6
Heat the olive oil in a casserole pot and brown and seasoned Chicken all over . Remove the Chicken and saute the onion until it becomes transparaent. Add all the remaining vegetable and the lemon thyme and saute for a few minutes. Return the Chicken to the pan on top of the vegetables and pour over the juices of the Lemon. Cut the Lemon rind into very thin strips and add to the dish.
Yum, finger licking good!!!
