tag:blogger.com,1999:blog-262983732024-03-16T01:09:36.558+00:00Marmaduke ScarletRachel Kelly's food website: "there is no love sincerer than the love of food!"Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.comBlogger526125tag:blogger.com,1999:blog-26298373.post-28326462666575653522015-12-21T07:00:00.000+00:002015-12-23T19:12:26.670+00:00 mulled cranberry and orange relish<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoV1ZMQc90NNk7dAdUNHXk6JCaXIuwYVkRt5Vj9V9d01TYwhL8wW9aCoxeiurm3b21pweRyftHWl1q7rkOz8KKP4EXiimzqi-kQ_yZPdxid0KwPlRRg__DZsPNuyWGvvoRgK7NbA/s1600/Mulled+cranberry+and+orange+relish+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoV1ZMQc90NNk7dAdUNHXk6JCaXIuwYVkRt5Vj9V9d01TYwhL8wW9aCoxeiurm3b21pweRyftHWl1q7rkOz8KKP4EXiimzqi-kQ_yZPdxid0KwPlRRg__DZsPNuyWGvvoRgK7NbA/s640/Mulled+cranberry+and+orange+relish+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>mulled cranberry and orange relish</i></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I love the way that recipes can be passed along generations, and across continents and cultures. A few years ago, an American friend of mine introduced me to the joys of her family's cranberry relish recipe. Her version used raw ground cranberries and oranges and it was very nice indeed. I decided to make a cooked version with spices, for a more Christmassy feel, which has become a new tradition in my family on this side of the pond.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />I am not entirely sure that this counts as a relish, more of a sauce. However, it will last quite well in the fridge after opening (for at least two weeks, if not more).<br /><br />It is very good served with leftover cold roast meats and is a particular favourite in sandwiches.<br /><br />Skill level: Easy<br /><br /><b>ingredients:</b><br />250ml red wine<br />1 star anise<br />2 cloves <br />1 cinnamon stick<br />a quarter tsp allspice<br />300g fresh cranberries<br />1 apple, finely chopped<br />50g raisins<br />2 oranges, juice and zest<br />1 red onion, finely chopped<br />1 tsp fresh ginger, grated<br />half tsp salt<br />hal tsp freshly ground black pepper<br />100g light brown sugar<br />1 tsp chilli flakes<br /><br /><b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Heat the wine in a saucepan together with the spices. Bring to the boil and simmer for 10 minutes.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add 200g of cranberries and the rest of the ingredients and simmer for about 40 minutes, stirring frequently. The mixture should be thick.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add the rest of the cranberries and cook for a further 10 minutes, until the cranberries have softened but are not squishy.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Transfer to a sterlised jar and seal. Store in the fridge or in a cool dry place. It will last well for several months.</span></span></li>
</ol>
<br />Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-44637959890027697322015-12-20T07:00:00.000+00:002015-12-23T00:53:55.264+00:00orange milk liqueur a.k.a. baby jesus wee!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10OtSuXyvvgmD_0BfYjsjyQmycYxy9OI3k4UOzM4to5zT9yFaxTyjqpcGadiVojnxNTFoqdB7QnTAWwUaxCIQcwonjI4p2vTTcREEMx0q938NvKPMlndN6ICKVWyVWVCh7bn5Qg/s1600/Orange+milk+liqueur+%2528Baby+Jesus+Wee%2529+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10OtSuXyvvgmD_0BfYjsjyQmycYxy9OI3k4UOzM4to5zT9yFaxTyjqpcGadiVojnxNTFoqdB7QnTAWwUaxCIQcwonjI4p2vTTcREEMx0q938NvKPMlndN6ICKVWyVWVCh7bn5Qg/s640/Orange+milk+liqueur+%2528Baby+Jesus+Wee%2529+3.jpg" width="472" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><i>Christmas orange milk liqueur (a.k.a. Baby Jesus Wee!)</i></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I should have posted this much earlier, because in theory you should be drinking this to toast the Baby Jesus. But if you get in quick, you'll have time to raise a glass or two on New Year's Eve. But if I'm honest, it actually a rather lovely drink all year around, with just four main ingredients; vodka, milk. oranges and sugar.<br /></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span id="yiv5299902574yui_3_16_0_1_1448977468944_75854">I made this
last year and it was so good, so that I've made an even bigger batch of "<i>Baby Jesus Wee</i>" for this Christmas. My neighbour commented
that perhaps she wouldn't be serving it to her vicar, although
apparently he has a great sense of humour, so perhaps he'll be lucky
enough to get some. I</span></span><span style="font-size: small;"><span id="yiv5299902574yui_3_16_0_1_1448977468944_75854">t is divine mixed with Prosecco as a Christmas cocktail.</span></span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
The first time I tasted this I was overwhelmed with memories of ice cream vans and English seaside holidays. This liqueur tasted distinctly like the <a href="https://en.wikipedia.org/wiki/Wall's_%28ice_cream%29" target="_blank"><b>Orange Split</b></a> or <a href="https://en.wikipedia.org/wiki/Lyons_Maid" target="_blank"><b>Mivvi</b></a> ice lollies of my childhood. That was until the final boozy hit bucked me out of my reveries. "What the hell is this? “I asked my friend who had just returned to England after several years living in Portugal. "Baby Jesus' piss" said my friend smugly, if inelegantly. "It's from the Azores." To which I had no answer, just holding out my glass for more.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLYXwGOISl2nODfK6CTIJ-67_v55XQWfp0rJgHezDS8ab9-yESJiI4oxyCPnR2TAZmgoc9Tey0e8PSwNDWb-OuiF70AtQ2bfSAdhEhkCxgRCSbVlAT4-RKbGWnRXVOqNAfjoozg/s1600/Orange+milk+liqueur+%2528Baby+Jesus+Wee%2529+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLYXwGOISl2nODfK6CTIJ-67_v55XQWfp0rJgHezDS8ab9-yESJiI4oxyCPnR2TAZmgoc9Tey0e8PSwNDWb-OuiF70AtQ2bfSAdhEhkCxgRCSbVlAT4-RKbGWnRXVOqNAfjoozg/s640/Orange+milk+liqueur+%2528Baby+Jesus+Wee%2529+2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>orange milk liqueur, sitting in the morning dew! (with finely grated zest)</i></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Revolting name aside, (and I have decided to rename it with the less unappetizing name of "wee" rather than "piss"), this liqueur is often made in the run-up before Christmas. The milk coagulates and you are left with a pale gold and slightly viscous liquid that tastes to me of summer holidays.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYEpji1iNHiKVIQn8DlFRRRcMypBSZ7xqBfqhOINQ6ZnLaxiETKvdV3DZGwyYRqTMuZj1dDYB8pQ-EwUpp5CBQmN8VSF4GV6jxlY2DgNXVcSHyI3UrRKdKt_2Q-ZcTLbtGaGfrQ/s1600/Orange+milk+liqueur.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYEpji1iNHiKVIQn8DlFRRRcMypBSZ7xqBfqhOINQ6ZnLaxiETKvdV3DZGwyYRqTMuZj1dDYB8pQ-EwUpp5CBQmN8VSF4GV6jxlY2DgNXVcSHyI3UrRKdKt_2Q-ZcTLbtGaGfrQ/s640/Orange+milk+liqueur.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>orange milk liqueur (with large pieces of orange zest)</i></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Personally I think this tastes good all year around and is a great way to experiment. I used an orange and a lemon in this version, although I would love to try it with the beautifully scented rind of pomelos, or with blood oranges for peach-coloured results. Now I am wondering what it would be like with raspberries and lemon juice . . . summer heaven I suspect!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjne3J1tREccjZloYT7QvjEiJTSdaBuzxTEIlEdwmspmi9m6PwS7rXEEFvuJzeaBqaVCHdbpzSkE_zerryf9PaCycU_-XB1KIedh5iXrCp4OQqFN1KyXK2HZ5dPSZb9JzJ96JObNQ/s1600/Orange+milk+liqueur+%2528Baby+Jesus+Wee%2529+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjne3J1tREccjZloYT7QvjEiJTSdaBuzxTEIlEdwmspmi9m6PwS7rXEEFvuJzeaBqaVCHdbpzSkE_zerryf9PaCycU_-XB1KIedh5iXrCp4OQqFN1KyXK2HZ5dPSZb9JzJ96JObNQ/s640/Orange+milk+liqueur+%2528Baby+Jesus+Wee%2529+1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>After 24 hours the mlk and vodka separate.<br />Just stir it up and keep on going for 8 days.)</i></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Skill level: Easy</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<b>ingredients:</b><br />
500ml full-fat milk<br />
500g granulated sugar<br />
500ml vodka<br />
juice and zest of 2 oranges*<br />
juice of 1 lemon<br />
<br />
<b>directions</b>:</span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">* I have made this with finely grated zest or big chunks of zest (removing the bitter pith). I find the larger pieces of zest produce a deeper flavour.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Gently heat the milk with the sugar until the sugar has dissolved.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add the vodka, orange and lemon juice together with the orange zest. Stir well.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Decant to a large jar or jug. Seal well (clingfilm is fine). Store in a cool place.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Every day give the jar a stir or a shake to mix up the liquids. The mixture will coagulate and you'll have a deep layer of a golden-yellow liqueur. Do this for at least a week, if not 2 weeks. Mine took 8 days.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Line a sieve with cheesecloth (2 J-cloths will do) and strain the liquid into a bowl. You may want to do this more than once to catch all of the milk solids - your liqueur will be clearer too.</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>tips:</b></span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">You could infuse the milk with chai tea spices such as fresh ginger, cinnamon, fennel seeds and cloves.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add 50g of grated chocolate to the mixture.</span></span></li>
</ul>
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</span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-143697084705217432015-10-14T07:00:00.000+01:002015-10-17T10:43:44.186+01:00roast butternut squash salad with pomegranate and tahini dressing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYUOUPfjopf8g8Nd2b56fXYOYWdU2NEQThkwz0RRLzcI1fLl2ZCiAbJmwZdoqv5h2fF1_KYhIgNzgqsyKSrm_dzrlkijrtNzeTtNCfzyhTsTkoKTtV_IgEJ0tw-mWi3S5DSQGxw/s1600/Roast+butternut+squash+salad+with+pomegranate+and+tahini+dressing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYUOUPfjopf8g8Nd2b56fXYOYWdU2NEQThkwz0RRLzcI1fLl2ZCiAbJmwZdoqv5h2fF1_KYhIgNzgqsyKSrm_dzrlkijrtNzeTtNCfzyhTsTkoKTtV_IgEJ0tw-mWi3S5DSQGxw/s640/Roast+butternut+squash+salad+with+pomegranate+and+tahini+dressing.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>roast butternut squash salad with pomegranate and tahini dressing</i></td></tr>
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</xml><![endif]--><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A spicy, sweet and sour roasted squash salad topped with tangy cheese, crunchy hazelnuts and beautiful jewel-like pomegranate seeds. It is simple yet sumptuous and the perfect autumn salad.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />Serves 4<br />Skill level: Easy<br /><br /><b>ingredients:</b><br />1 small butternut squash, peeled, seeded and halved. Cut into slices about 5mm thick<br />2 tbsp olive oil<br />1 tsp Aleppo pepper or dried chilli flakes</span><span style="font-size: small;">½ tsp ground cumin<br />salt and freshly ground black pepper<br />seeds of 1 pomegranate, reserving any juice</span><span style="font-size: small;"><br />25g hazelnuts, roughly chopped<br /><a href="http://marmadukescarlet.blogspot.co.uk/2014/06/labneh-cheese-balls.html" target="_blank"><b>labneh cheese</b></a> or feta, crumbled<br />fresh parsley, chopped<br /><i>dressing</i><br />2 tbsp tahini<br />water (</span><span style="font-size: small;">optional)<br />1 tbsp olive oil<br />1 tbsp pomegranate molasses<br />¼ tsp ground cinnamon<br />sugar, to taste</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span><span style="font-size: small;"><br /><b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pre-heat the oven to 200C / Gas Mark 6.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Line a baking tray with foil. Brush with one tablespoon of oil. Lay the butternut squash pieces on top of the foil. Drizzle with the rest of the oil. Sprinkle with Aleppo pepper, ground cumin, salt and freshly ground black pepper. Roast for 20 to 25 minutes.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Whisk together the dressing ingredients including any reserved pomegranate juice. Add a little water to thin. Season to taste. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Allow the squash to cool a little before plating up.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Scatter over the crumbled <a href="http://marmadukescarlet.blogspot.co.uk/2014/06/labneh-cheese-balls.html" target="_blank"><b>labneh</b></a> cheese, hazelnuts and pomegranate seeds. Sprinkle with chopped parsley. Give the dressing a quick whisk and drizzle over the salad.</span></span></li>
</ol>
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<ol>
</ol>
Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-38306443897172521272015-10-12T07:00:00.000+01:002015-10-16T16:28:58.295+01:00urap: indonesian cooked vegetable salad with coconut and lime dressing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5f2MwL5xOFvrXNq2ltVmsQ_T5iPcpZ9_-TLtVt7Ks-sCkSP5OyvnggaIClD0NU8n-ZfbU5TngpANiWQUqafQF1SdwPS-5t_ihZisDMQgG_qJS_K43Jph3kLrXohGPDj2kDnyOEg/s1600/Indonesian+vegetable+salad+%2528urap%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5f2MwL5xOFvrXNq2ltVmsQ_T5iPcpZ9_-TLtVt7Ks-sCkSP5OyvnggaIClD0NU8n-ZfbU5TngpANiWQUqafQF1SdwPS-5t_ihZisDMQgG_qJS_K43Jph3kLrXohGPDj2kDnyOEg/s640/Indonesian+vegetable+salad+%2528urap%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>urap: indonesian cooked vegetable salad with coconut and lime dressing</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It's that time of year when you start wondering about what to wear. Is it cold enough to wear a coat? If I wear my coat will I be too hot? If I don't, will I be too cold? And the perennial question of what to eat for supper ... do I have a salad? (I love salads.) But it is chilly at night, perhaps I should cook up some greens; something a little more autumnal?</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />My dilemma is solved by this fabulous Indonesian salad; a perfect combination of both lightly cooked and raw vegetables with a sweet and sour dressing. We had this last Sunday as a less-than-traditional accompaniment for roast chicken and it worked beautifully.<br /><br />The only proviso is don't dress that salad until immediately before eating, otherwise you'll lose the contrast in crunchy and soft textures. The dressing will keep well for a couple of days in the fridge, and is actually rather good drizzled over noodles or steamed rice too.<br /> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 4<br />Skill level: Easy<br /> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>ingredients:</b><i> </i></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>dressing</i> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 fat red chillies, deseeded and roughly chopped<br />2 garlic cloves, finely chopped<br />4cm piece of fresh ginger, peeled and finely chopped<br />1/4 tsp shrimp paste<br />1 tsp ground turmeric<br />1-2 tsp kaffir lime powder, (optional)<br />3 tbsp palm or light brown sugar<br />3 tbsp fresh lime juice<br />1.5 tsp salt<br />80g fresh coconut, grated<br />water, (optional)<br /><i>salad</i> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">100g savoy cabbage, shredded and blanched<br />100g green beans, halved and blanched<br />100g beansprouts, blanched<br />200g cucumber, peeled and finely sliced<br />30g mixed fresh herbs, roughly chopped (I use a mixture of coriander, basil and mint)<br /> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Tip the chillies, garlic, ginger and shrimp paste into a blender and whizz to a paste. Transfer to a small bowl. Add the ground turmeric, kaffir lime powder, sugar, lime juice, coconut and salt. Make sure that the mixture is well combined. Thin with a little water if necessary. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Blanch the cabbage, green beans and beansprouts separately. (I cook mine in the microwave: cabbage for 30 seconds, beans for 1.5 minutes and beansprouts for 30 seconds.) Refresh under cold water and make sure all the vegetables and sprouts are drained well.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Combine the cabbage, green beans and cucumber with the chopped fresh herbs.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Toss with the beansprouts before drizzling over the dressing. Serve immediately.</span></span></li>
</ol>
<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">tips:</span></span></b><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Drizzle over a bowl of steamed rice and top with a hard-boiled egg.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">If you can’t get fresh coconut, take a little desiccated coconut and soak in a small amount of coconut milk or cow’s milk.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Use fresh, deveined kaffir lime leaves rather than the kaffir lime powder, but go easy on the kaffir lime leaves as they can taste a little "soapy".</span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-30088163975161230132015-10-08T07:00:00.000+01:002015-10-11T22:21:41.565+01:00rice porridge for breakfast: congee, juk or babur<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJax0LTwfxB_hF5EUz61gVkUH8ctfmO44cQAETgcLw14jYLViZPPsi8LMhk9E2PH7Yn28MRR8y_dadGfoyvP4YgBmD6h2S7AHy33KG2smqY07ptgDt-3WO_cf6W-YRM6A3SlpZQ/s1600/Rice+porridge+-+congee+juk+bubur+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJax0LTwfxB_hF5EUz61gVkUH8ctfmO44cQAETgcLw14jYLViZPPsi8LMhk9E2PH7Yn28MRR8y_dadGfoyvP4YgBmD6h2S7AHy33KG2smqY07ptgDt-3WO_cf6W-YRM6A3SlpZQ/s640/Rice+porridge+-+congee+juk+bubur+3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>rice porridge for breakfast: congee, juk or babur</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I'm up with the birds this morning, together with Mia, my elderly cat, who meows imperiously at me to be let out the back door and into the garden. (We don't have a cat flap; I act as the cat's personal concierge. It is a thankless but necessary task.) Seconds later the cat is meowing scratchily to be allowed back in. She sinuously scurries in through the small gap that I have opened up, skids to a halt and scolds me with a reproving look that says "<i>Why did you let me outside when it is so cold?</i>" "<i>Hey, you're the one with a fur coat</i>," I say. "<i>I'm the one freezing in my jammies, waiting on you</i>." "<i>And your point?</i>" says the cat haughtily. "<i>Enough of this frivolous conversation. Feed me. Now.</i>"</span></span><br />
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And so another day begins for the cat, one much like any other. She eats, she drinks, she sleeps, she makes her ablutions, she complains. But she does make a good point, it is slightly cold. Suddenly autumn has arrived.<br />
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The cat interrupts her greedy breakfast, peering around one furry shoulder "<i>I am always right. And don't get too comfortable. I am going to want something. Something soon. I am not going to tell you what it is. You are just going to have to guess.</i>"<br />
<br />Fortunately, I am well-prepared for a warming breakfast on this chilly autumn morning. Something I can put together despite the distractions and demands of my feline "She-Who-Must-Be-Obeyed". I have some leftover cooked rice. (I always have leftover cooked rice - it's good in so many recipes, from fried rice to salad. But this recipe is a brilliant way of using up that rice, that dare I say it, may be a little overcooked.) After simmering the rice in fragrant stock, this dish is merely a case of topping with a few of your favourite ingredients from roast chicken and hard-boiled eggs to chopped spring onions and chilli sauce.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LO6qFYtsbGcLcDiha5AUSAL2n0shtKWpS4RGVhx-eWWx2Y0GoPF8NQGqUut_nfdOLtweKgmSIwkAxnuXiThuoLv44B6Nhwcu_xfMaZJ_RjJeOoMhbBJLucVh9yW-2rXl5DBqmw/s1600/Congee+rice+porridge+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LO6qFYtsbGcLcDiha5AUSAL2n0shtKWpS4RGVhx-eWWx2Y0GoPF8NQGqUut_nfdOLtweKgmSIwkAxnuXiThuoLv44B6Nhwcu_xfMaZJ_RjJeOoMhbBJLucVh9yW-2rXl5DBqmw/s640/Congee+rice+porridge+1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>not a beauty but pretty delicious! (congee, juk or babur)</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Now this hearty rice porridge breakfast will never win a food beauty contest. One friend once suggested that this dish looked like <a href="http://www.workhouses.org.uk/life/food.shtml" target="_blank"><b>workhouse gruel</b></a>; "<i>badly mixed cement</i>" added her boyfriend unhelpfully. And while they may be right about its appearance, beauty is overrated when it comes to <a href="https://en.wikipedia.org/wiki/Congee" target="_blank"><b><i>congee</i></b></a>, <i>juk</i> or <i>bubur</i> (as it is known in China, Korea and Indonesia). This one of the world's best breakfasts or comfort foods, despite its rather unprepossessing beige appearance. Its charm is in the way it tastes. Utterly moreish.<br />
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In May this year, <a href="http://www.theguardian.com/" target="_blank"><b>The Guardian</b></a>’s <a href="http://www.theguardian.com/lifeandstyle/series/readers-recipe-swap" target="_blank"><b>Readers’ Recipe Swap challenge</b></a> was <a href="http://www.theguardian.com/lifeandstyle/2015/may/16/breakfast-recipes-on-the-go-oats-granolas-tahini-buns" target="_blank"><b>PACKED BREAKFAST</b></a> (or breakfast-on-the-go). That week's judge, Dale Berning Sawa, said "<i>Not having breakfast is a surefire downward spiral to abject misery, hence the genius of this week’s theme. Because more often than not, the weekday morning pressure cooker squeezes this beauty of a meal into saccharine cellophane wrappers to be scoffed on a bus or, worse, at one’s desk, unless, that is, one has a special way of folding up that homely petit déj into one’s bookbag. And readers, you truly do!</i>"<br />
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Of my congee recipe, Dale said "<i>And then there’s MarmadukeScarlet and her savoury rice porridge – topped with a soft-boiled egg, leftover roast chicken, chopped spring onion or chives as I had it, as well as crispy fried shallot, (all eminently packable), it’s a delight at room temperature</i>." See! Told you so! It is truly a delight.<br />
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Serves 4<br />
Skill level: Easy<br />
</span></span><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">ingredients:</span></span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">400g cooked long grain rice<br />
1250ml chicken stock<br />
1 garlic clove, smashed<br />
1 shallot, chopped<br />
4 slices of fresh ginger, about 5mm thick<br />
1 spring onion<br />
1-2 tbsp soy sauce<br />
salt and pepper to taste<br />
garnishes<br />
4 hard-boiled eggs, halved<br />
leftover roast chicken<br />
4 spring onions, sliced on the diagonal (or fresh chives)<br />
fried shallots<br />
<a href="http://marmadukescarlet.blogspot.co.uk/2015/03/sambal-belacan.html" target="_blank"><b>sambal belacan</b></a> or sweet chilli sauce, to taste<br />
soy sauce, to taste<br />
</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Heat the chicken stock, garlic, ginger and spring onion in a large saucepan and bring to the boil.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add the rice and stir. Cover the saucepan and simmer over a low heat for about 1 hour. Add extra stock or water if it looks as if the mixture is too thick. Stir occasionally.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The porridge is ready when the mixture is thick. The rice grains will swell and begin to break up.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Stir in the soy sauce and taste for seasoning, adding salt and pepper if desired.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Top with garnishes and serve.</span></span></li>
</ol>
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</span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com1tag:blogger.com,1999:blog-26298373.post-35974604446143676702015-10-04T07:00:00.000+01:002015-10-06T12:12:39.337+01:00 turkish poached eggs in yogurt (cilbir)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszRWdxfLhUIukm-CmbakRStjgfC0WeLj5HEw3mcslfmpKwJtU8sDv56bB3W3UYaK4WMKBjXOZLckm7xlSfZ0zPRgdRQZ1h0xfscpW0BE8lUMSXN6DYKwWbV-893O34zmsvecMoQ/s1600/Turkish+Poached+Eggs+in+Yogurt+%2528Cilbir%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszRWdxfLhUIukm-CmbakRStjgfC0WeLj5HEw3mcslfmpKwJtU8sDv56bB3W3UYaK4WMKBjXOZLckm7xlSfZ0zPRgdRQZ1h0xfscpW0BE8lUMSXN6DYKwWbV-893O34zmsvecMoQ/s640/Turkish+Poached+Eggs+in+Yogurt+%2528Cilbir%2529.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Turkish poached eggs in yogurt (cilbir)</i></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I have a feeling that when I meet new people I have barely got the social niceties out of the way before I am grilling them on their favourite foods. <i>Omer</i> was no exception, as he told me about <a href="https://en.wikipedia.org/wiki/%C3%87%C4%B1lb%C4%B1r" target="_blank"><b>cilbir</b></a>, a Turkish egg and yogurt dish, his favourite comfort food from childhood. Sadly, something got a bit lost in translation as Omer's passionate defence of gloopy eggs in a sour yogurt sauce sounded, frankly, revolting. But then Omer isn't much of a cook and hadn't actually cooked it himself. And in trying to get firmer details, I struggled as my Turkish is non-existent too.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />So Omer phoned home. If in doubt, get your mother to explain. He translated for me, I made notes. Now I began to understand the sheer beauty and simplicity of cilbir. Now that I understood how it is cooked, it sounded delicious. Good old <i>anne</i>!<br /><br />This has become a firm favourite in the Kelly household, whether breakfast, lunch or a light supper. While it is usually served with pitta breads to mop up the egg yolk and yogurt, I like to plonk the egg and yogurt on a bed of wilted of spinach; it just feels right somehow.<br /><br />Serves 2<br />Skill level: Easy</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>ingredients:</b> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">280g Greek-style plain yogurt<br />1 tbsp fresh bronze fennel (or dill), finely chopped dill<br />1 garlic clove, very finely chopped<br />salt and freshly ground black pepper, to taste<br />2 tsp white wine vinegar<br />boiling water<br />2-4 eggs<br />60g butter<br />1 tsp Aleppo pepper (or mild chilli flakes) plus extra to serve<br />200g spinach</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /><b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Combine yogurt, fennel and garlic in a bowl. Season to taste. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Put spinach in a saucepan with salt and pepper over a medium heat. Put a lid on the saucepan. Cook until wilted. Strain out any excess moisture over a sieve. Divide spinach between 2 plates.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Spread the spinach with the yogurt mixture. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Melt butter in a small saucepan, together with the Aleppo pepper. Keep warm while you prepare the eggs.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Crack eggs into individual ramekins.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I poach eggs in the microwave, but the classic way to poach them is to add 2 tsp of vinegar to a pan of simmering water. Add a pinch of salt.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Using a spoon, create a whirlpool in the water (to help egg white wrap around yolk). Slowly tip each egg into the water. Turn off heat. Cook for about 3 minutes (so the white is firm but the yolk is runny) before draining onto kitchen paper.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Place 2 eggs on each plate of yogurt and spinach.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Drizzle over the spiced butter.</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-51116677209167697752015-10-03T07:00:00.000+01:002015-10-04T16:42:41.145+01:00burn baby burn (or heathcliffe's chilli burn odyssey: a cautionary tale)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNg6GHTgKS3L-jafxnEj9xgpKJaFgYgnI5ifZbbnT4U31kUEgesfce4Zow9DEfUng6hOke0TGjs8sNxByyAVe_XVnx5nVCqJ7GHyz4VS9LgUp8o3Kqkh6uc1hYnmPeWFWIfDo9QQ/s1600/Dried+Birdseye+Chillies+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNg6GHTgKS3L-jafxnEj9xgpKJaFgYgnI5ifZbbnT4U31kUEgesfce4Zow9DEfUng6hOke0TGjs8sNxByyAVe_XVnx5nVCqJ7GHyz4VS9LgUp8o3Kqkh6uc1hYnmPeWFWIfDo9QQ/s640/Dried+Birdseye+Chillies+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>dried chillies, used for illustrative purposes only!</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">What do you do when one of your dearest friends phones with a problem? Of course you listen, while trying to work out whether they are laughing or crying, and try to make sense of the stream-of-conscious excitable babble from the other end of the phone. You're a good friend, and a shoulder to cry on when necessary. Except, of course, this time you can't help and you are desperately trying not to guffaw with laughter.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />What follows is a story for entertainment purposes only. Neither I nor Heathcliffe are providing any kind of medical advice. This is merely a whimsical (and hopefully amusing) story of one man's stupidity (namely Heathcliffe's) and his painful adventure with some fresh chillies. (He doesn't mind me saying that, since, as he pointed out himself, he does like to serve as a warning to others.) Should you find yourself in a similar situation and in pain, you should seek genuine medical advice. Should you decide to replicate Heathcliffe's soothing solutions; you do so at your own risk. You have been warned. Just so as we got that clear!<br /><br />So here is my dear friend, Heathcliffe's story; (I hope I'm not a bad friend, but I am still laughing . . .)<br /><br />Let’s try a thought experiment. <br /><br />Let's imagine that the only way you could buy chillies in <a href="https://en.wikipedia.org/wiki/Dalston" target="_blank"><b>Dalston</b></a> (east London) is by the bowl from street side market stalls, and you didn’t know what colour of chilli to buy so you bought three bowls of differing colours. Let's imagine you have ambitions of being thrifty so you have decided to dice them all up and freeze them 'till you needed them before they went ‘off'. Let's imagine that you tried to chop three bowls of fierce chilli by hand. <br /><br />Let’s imagine that you were that naive and stupid.<br /><br />Let's imagine that a bowl and a half through chopping the chillies, your hands were on fire and there was nothing you could do. <br /><br />As it gets worse, here’s a thought experiment. <br /><br />Let's imagine I just did that. I am that naive and stupid and my life is now a cautionary tale; my hands are burning like fire. Bad fire . . . not the comforting "welcome-home-and-hearth-and-warmth-after-a-long-day" kind. Not homely and cottagey fire. Let's imagine it’s the kind of heat they used to torture <a href="https://en.wikipedia.org/wiki/Spanish_Inquisition" target="_blank"><b>heretics</b></a> with. <br /><br />Let’s imagine that it might be useful to share the experience.<br /><br />Here’s how this might read. <br /><br />Firstly: Wear gloves* before you start cutting any quantity of chilli (hunting plural). <br /><br />You won’t feel chilli burn on skin until the chilli chemicals are well into your skin. By the time you feel it, you have a problem. Adding gloves won’t fix it. Welcome to my adventure. <br /><br />Oh. Bonus . . . it gets worse over time. Even if you stop. <br /><br />Don’t try washing. Water makes it worse. STOP. <br /><br />If there’s one useful take-home here, it’s that if you can, wear gloves and avoid this. If you’re reading this having Googled ‘chilli skin burn’, it’s too late. We’re now in Triage. Read on. <br /><br />Assuming you skipped gloves and went straight to the inquisition heat stage, here’s what worked for me. It’s like a review of pain relief. Hope it helps someone. <br /><br />Milk. Milk is awesome. Fill a big jug or ice bucket with whatever you have to hand and plunge your hands in. Fresh from the fridge is cold and good. That helps. Milk won’t fix it, but it’ll take away the burn and buy you time while you work out what to do next. Fill, plunge, and take stock. You've now got an excuse to buy full fat and own an ice bucket. <br /><br />I read that bleach with water or lemon juice is good. That’s somewhat like telling a starving man that the 5:2 diet has merit and vinegar’s a good tonic. Really not what you want to hear. I skipped that option.<br /><br />How did the ice turn out? Results were mixed . . . it hurts like hell when you stop. And you really need to plan the ice ahead of time. You’ll need freezer shelves assigned for this just in case you chop chilli. It melts fast. And it’s messy and stupid. If you did plan ice, you win. You probably didn’t. It’s stupid anyway. <br /><br />(Damn, this hurts.)<br /><br />My advice? Keep your hands in milk and skip the ice step. Even if you have ice, it’s a bit shit as a solution. It’s the kind of thing your gran would suggest and you’d do out of politeness. Your hands are on fire and politeness isn’t the best use of time.<br /><br />Milk. Do that. Now. Get milk. <br /><br />And DON'T TOUCH YOUR EYES. And be wary of toilet breaks. <br /><br />Your hands are now chemical weapons. Everything they touch burns. You’re that guy in X-Men who shoots inferno from his eyes and hasn’t learn to control it yet. Imagine that impacted on toilet breaks. Via hands. That’s you. <br /><br />If you get an allergic reaction or blistering, seek help. That’s important. If not, keep your hands in the milk and plan like there’s a fire and you need a safe exit. <br /><br />It might feel slightly ‘Fifty Shades of Grey’ interesting at its best, but it’s probably going to get worse as the bad chemicals sink in. <br /><br />So the active ingredient is - if I remember right - an oil. The majority of advice suggests using Vaseline or detergent. Vaseline or oils might dilute it so you can wipe some off, but they’ll also make it mobile within your skin so it may burn some as the bad stuff that was out of the way starts wandering through the outer skin layers to the bit that feel pain. At least that’s what I found. <br /><br />(Hands still burning.)<br /><br />But oil on hands and a clean tea towel - for me - probably helped. Get out what you can. Use oil or Vaseline. Rub in and wipe it off with a tea towel. Avoid water. Don’t use the towels to dry your face with or anything else for that matter. A few loops of this and I might have helped you.<br /><br />Touching your mouth still burns lips like hell. Probably don’t do it. Just saying. <br /><br />Detergent dissolves oil. Rubbing with dish washing detergent didn’t hurt but seemed to ease it long term. It got some out. Try it. It doesn’t hurt. No harm. I’m now following <a href="https://twitter.com/fairyliquidfc" target="_blank"><b>Fairy Liquid</b></a> on Twitter. <br /><br />Yoghurt? That just annoyed it. If you eat chilli it calms it in your mouth, but on hands it was rather pointless. Like throwing elastic bands at wasps. You can see the reason it might work, but in my case it genuinely didn’t. Yoghurt is a shit solution. Like when people tell you that crème fraiche is a good substitute for anything the BMA have on this week’s hit list. It isn’t. It’s what people say to sound clever. Don’t bet your burning hands on it.<br /><br />If there’s a chemist shop nearby, I can tell you that <a href="http://www.boots.com/en/Voltarol-Pain-eze-Emulgel-50g_865679/" target="_blank"><b>Voltarol Pain-eze Gel</b></a> worked brilliantly. I don’t know if its science but it’s a topical pain relief that seemed to do the job. I think it targets the same nerves as the chilli hits. Mainly, I can type again. I have my world back. Water feels good rather than for forcing more confessions. I’m all out of confessions. I’m spent. <br /><br /> I think that from here on I’m a cheerleader for <a href="http://www.boots.com/en/Voltarol-Pain-eze-Emulgel-50g_865679/" target="_blank"><b>Diclofenac pain cream</b></a>. If there’s a costume for that, I'm in. Diclofenac cream is my new ally against chilli skin burn. <br /><br />So my take-home lessons… anything more than a few chillies, then take precautions. Wear gloves. There’s a reason they make pepper spray out of this stuff. But it’s fixable. <br /><br />Milk is your friend. We may also have friend in science and pharmacy pain relief. Keep milk on hand. Wear gloves. Gloves avoid this. Milk buys you time. <br /><br />And stay safe. This has been the worst kind of public safety announcement. <br /><br />Please never do this. If you ever do, I hope this story helps.<br /><br />* Latex or rubber gloves do the trick, rather than using winter woollens or your finest leather ones. (In desperation, I have also wrapped my hands in plastic bags! Ed.)</span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-17477420271307326322015-10-01T07:00:00.000+01:002015-10-03T00:27:06.446+01:00what's in season: october<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCvp0SGESTbd1WP9eKHUZoICrP4GVvmYd_gA3tS-sd-KHfaYiXOJ1qCIAH3cuSTp8KkbKCJg2SVCV2dxnq2gZfeMS3ec8U3-N4kHKHOnEYov7S5lx8LqPk3yTfCdC1c6jmsNC6w/s1600/Windfall+apples+October+2015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCvp0SGESTbd1WP9eKHUZoICrP4GVvmYd_gA3tS-sd-KHfaYiXOJ1qCIAH3cuSTp8KkbKCJg2SVCV2dxnq2gZfeMS3ec8U3-N4kHKHOnEYov7S5lx8LqPk3yTfCdC1c6jmsNC6w/s640/Windfall+apples+October+2015.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>windfall apples, October 2015</i></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><i><b>Apples</b><br />Behold the apples’ rounded worlds:<br />juice-green of July rain,<br />the black polestar of flowers, the rind<br />mapped with its crimson stain.<br /><br />The russet, crab and cottage red<br />burn to the sun’s hot brass,<br />then drop like sweat from every branch<br />and bubble in the grass.<br /><br />They lie as wanton as they fall,<br />and where they fall and break,<br />the stallion clamps his crunching jaws,<br />the starling stabs his beak.<br /><br />In each plump gourd the cidery bite<br />of boys’ teeth tears the skin;<br />the waltzing wasp consumes his share,<br />the bent worm enters in.<br /><br />I, with as easy hunger, take<br />entire my season’s dole;<br />welcome the ripe, the sweet, the sour,<br />the hollow and the whole.</i></span><br /><b><a href="http://www.poetryarchive.org/poet/laurie-lee">Laurie Lee</a></b> (1914-1997)</span> </span></span><br />
<a name='more'></a><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I love <a href="https://en.wikipedia.org/wiki/Indian_summer" target="_blank"><b>Indian summers</b></a>, they are just so pretty. This year it seems even more welcome as summer-proper was so rubbish. I am feeling quite upbeat and in the mood to make jams and pickles. I recently had a small stall at <a href="http://www.transitionkentishtown.org.uk/about/" target="_blank"><b>Transition Kentish Town</b></a>'s <a href="http://www.transitionkentishtown.org.uk/event/urban-harvest-fest/" target="_blank"><b>Urban Harvest Festival</b></a> with a selection of easy preserves to make with <a href="http://marmadukescarlet.blogspot.co.uk/2012/09/high-dumpsie-dearie-jam.html" target="_blank"><b>windfalls</b></a> or <a href="http://marmadukescarlet.blogspot.co.uk/2014/08/apple-butter-english-marmalade.html" target="_blank"><b>foraged fruit</b></a>, as well as gluts of <a href="http://marmadukescarlet.blogspot.co.uk/2014/06/tomato-and-chilli-jam.html" target="_blank"><b>vegetables</b></a>. I was amazed at how much people liked them. I was letting people taste the preserves, yet they wanted to pay me. Blimey, I thought to myself. I ended up just giving it a way. Karma, baby (I hope!) I am not planning on going into business quite yet, but it was very gratifying.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /> It really is the time for all those early autumn fruit and vegetables such as apples and pears and perfect British root vegetables such as <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/03/case-of-culinary-serendipity-jerusalem.html">Jerusalem artichokes</a></b> and <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/11/reasons-to-be-cheerful-celeriac-and.html">celeriac</a></b>. Of course this is the best time of the year for foraging mushrooms, or even just letting someone else do the work for you and buy the results at the <b><a href="http://www.localfoods.org.uk/">local farmers' market</a></b>. It's a great time to make preserves as I've mentioned, from <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/a-jam-for-gluttons-all-year-around-plum.html">plum jam</a></b> to <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/damson-gin-and-tale-of-unrequited-love.html">damson gin</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/08/summer-treats-raspberry-swirl-cupcakes.html">raspberry jam</a></b> to <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/a-pickle-for-end-of-summer-onion-and.html">chutneys</a></b> and <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/08/a-taste-of-summer-all-year-long-pickled.html">pickles</a></b>.<br /><br />The first <b><a href="http://www.bramleyapples.co.uk/">Bramley apples</a></b> are now in season, as are plums and pears. And don't forget this is the beginning of crumble season! The <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/03/case-of-culinary-serendipity-jerusalem.html">Jerusalem artichoke</a></b> season is just beginning and cauliflowers are at their peak, together with main crop potatoes and carrots, sprouts, and broccoli. Lettuce is running out by the middle of the month, and courgettes finish towards the end. But by the end of the month, pumpkins and squashes will be piling up (and I do like my <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/10/pumpkin-and-parmesan-soup-revisited_16.html">pumpkin soup</a></b>. Actually I love my <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/spicy-mushroom-soup.html">mushroom soup</a></b> too . . . perfect for the cold, damp evenings which are slowly sneaking up on us).</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /> Should you be celebrating <a href="https://en.wikipedia.org/wiki/Halloween" target="_blank"><b>Halloween</b></a> this year, can I recommend some <a href="http://marmadukescarlet.blogspot.co.uk/2014/10/vampire-bat-wings-with-blood-dipping.html" target="_blank"><b>vampire bat wings with blood dipping sauce</b></a>? They are delicious (and not bats were harmed!) Last year I also made a <a href="http://marmadukescarlet.blogspot.co.uk/2014/10/a-witchs-brew-soup.html" target="_blank"><b>witches' brew soup</b></a>. It looks suitably ghoulish (full of intestines and skulls), but it is really a hearty winter warmer of pea and ham and a few added extras (such as coloured pasta tubes and mushroom "skulls").</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /><b>vegetables, herbs and wild greens:</b><br /><b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/artichoke-heart-salad-with-preserved.html">artichokes</a></b> (globe), <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/03/case-of-culinary-serendipity-jerusalem.html">artichokes</a></b> (Jerusalem), <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/08/smoky-chargrilled-aubergine-salad.html">aubergines</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/a-tale-in-which-i-face-my-fears-beef.html">beetroot</a></b>, borlotti beans (for podding), <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/02/a-winter-warming-broccoli-and-blue.html">broccoli</a></b> (calabrese), Brussels sprouts, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/11/what-do-you-get-when-you-cross-celeriac.html">cabbages</a></b> (various green varieties, red and white), <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/02/nigel-slaters-carrot-and-coriander.html">carrots</a></b>, cardoons, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/12/not-thing-of-beauty-but-taste-sensation.html">cauliflower</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/11/reasons-to-be-cheerful-celeriac-and.html">celeriac</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/gorgonzola-and-pancetta-pasta-with-red.html">chard</a></b>, chanterelles, chicory, chillies, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/09/sweet-and-sour-marinated-roasted.html">courgettes</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/03/a-quick-asian-style-pickle-cucumber.html">cucumber</a></b>, endive, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/04/a-quick-midweek-supper-sausage-and_19.html">fennel</a></b>, kale, kohlrabi, lettuce, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/leek-and-butterbean-soup.html">leeks</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/08/nigel-slaters-roasted-courgettes-with.html">marrow</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/spicy-mushroom-soup.html">mushrooms</a></b>, <b><a href="https://witness.theguardian.com/assignment/53159b0de4b0149dfe8e3a4f/868411">nettles</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/poached-cherry-roasted-balsamic-red.html">onions</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/dry-bones-roasted-parsnips-are-perfect.html">parsnips</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/roasted-sweet-pepper-salad.html">peppers</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/01/potato-onion-and-blue-cheese-bake-it-is.html">potatoes</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/10/two-pumpkin-soups-for-autumn-roasted.html">pumpkins</a></b> (and squashes), <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/simple-rocket-salad-with-tomato.html">rocket</a></b>, salsify, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/06/an-english-potherb-and-soft-cheese-pie.html">spinach</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/nigel-slaters-baked-tomatoes-few-baked.html">tomatoes</a></b>, turnips, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/05/its-easy-being-green-simple-watercress.html">watercress</a></b>, wood blewits<br /><br /><b>fruit and nuts:</b><br /><b><a href="http://marmadukescarlet.blogspot.co.uk/2013/05/apple-and-minceat-suet-dumplings-little.html">apples</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/perfect-autumn-fodder-pear-and.html">blackberries</a></b>, chestnuts, crab apples, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/01/clementine-and-cranberry-honeyed-duck.html">cranberries</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/damsons-or-what-have-romans-ever-done.html">damsons</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/09/elderberry-cordial-great-tasting-anti.html">elderberries</a></b>, grapes (English hothouse), <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/03/jerusalem-artichoke-soup-with-hazelnut.html">hazelnuts</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/09/chicken-with-sloe-gin-and-juniper.html">juniper berries</a></b>, medlars, mulberries, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/pear-puree-with-star-anise.html">pears</a></b>, quince, raspberries, rosehips, rowan berries, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/09/chicken-with-sloe-gin-and-juniper.html">sloes</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/01/a-fashion-for-green-parsley-walnut-and.html">walnuts</a></b><br /><br /><b>meat and game:<br /><a href="http://marmadukescarlet.blogspot.co.uk/2012/11/seoul-food-bulgogi-korean-barbecued-beef.html">beef</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/03/sunday-lunch-really-good-roast-chicken.html">chicken</a></b>, goose (wild), grouse, guinea fowl, hare, mallard, mutton, partridge, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/01/winter-pork-and-blue-cheese-crumble.html">pork</a></b>, rabbit, turkey, wood pigeon<br /><br /><b>fish and shellfish:</b><br />cockles, cod, crab (brown, hen and spider), eels, hake, lobster, mackerel, mussels, oysters (native and rock), <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/04/the-meatball-magnates-prawn-balls-with.html">prawns</a></b>, river trout (brown and rainbow), <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/05/splendid-fish-supper-grilled-salmon.html">salmon</a></b> (wild), scallops, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/steamed-fish-with-chilli-and-lime-sauce.html">sea bass</a></b>, shrimp, sprats, squid</span></span><br />
<br />Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-64302177586412805162015-09-25T07:00:00.000+01:002015-10-01T18:54:25.286+01:00 vietnamese chicken noodle soup (pho)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__Cg7G0WSf4w65gXDUEaseo8vbcENPH3BA6po7jGP3-E1HLLlbl4cJr5AarysXxI3120-P3V1nScS-06BBZy-g3vV4hubPm6FSclmHJCBCiO7I5hx_aBcgOYydoWIk_pIIR-ZHQ/s1600/Vietnamese+chicken+noodle+soup+%2528pho%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__Cg7G0WSf4w65gXDUEaseo8vbcENPH3BA6po7jGP3-E1HLLlbl4cJr5AarysXxI3120-P3V1nScS-06BBZy-g3vV4hubPm6FSclmHJCBCiO7I5hx_aBcgOYydoWIk_pIIR-ZHQ/s640/Vietnamese+chicken+noodle+soup+%2528pho%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i> Vietnamese chicken noodle soup (pho)</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">That I love Asian <a href="http://marmadukescarlet.blogspot.co.uk/2014/03/in-memory-of-my-father-seafood-laksa.html" target="_blank"><b>noodles</b></a> I think is probably a given. A Vietnamese-style <a href="https://en.wikipedia.org/wiki/Pho" target="_blank"><b>pho</b></a> (pronounced "<i>fuh</i>") is one of my favourite meals, especially if I have any leftover roast meat to use up. So if you're thinking ahead to Sunday's <a href="http://marmadukescarlet.blogspot.co.uk/2012/03/sunday-lunch-really-good-roast-chicken.html" target="_blank"><b>roast chicken</b></a> lunch, think how good Monday's supper will be (particularly if you use the carcass to make a stock).</span></span><br />
<a name='more'></a><span style="font-size: small;"><br />Essentially this chicken pho is a good chicken stock infused with ginger to which you add noodles and a few toppings - the crunchier the toppings the better. They work beautifully with the soft noodles in an aromatic broth.<br /><br />I have included caramelised onions. But if you throw your hands up in horror at the thought of adding fried food, then leave them out. Although to be fair that's the only fat in the dish, apart from the tiny globules of chicken fat that I refuse to decant from my home-made stock.<br /><br />Serves 3-4<br />Skill level: Easy<br /><br /><b>ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b></b>1.5 litres chicken stock<br />1 bunch of spring onions, trimmed<br />2 cm piece of ginger, thickly sliced<br />1 garlic clove, smashed<br />1 tbsp fish sauce (or to taste)<br />rice noodles<br />leftover roast chicken<br />caramelised onions<br /><i>garnishes</i></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i></i>radishes, thinly sliced<br />2 fat green chillies, thinly sliced<br />beansprouts<br />fresh coriander, chopped<br />Thai basil (or a few Italian basil leaves), chopped<br />2 limes, quartered</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /><b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Bring the chicken stock to the boil. Add 3 spring onions, the ginger, garlic and fish sauce. Simmer for 10 minutes and set aside while you assemble the rest of the ingredients.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cook the noodles according to the packet instructions. Drain.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Chop the chicken into bite-sized pieces.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Thinly slice the rest of the spring onions, together with the chillies, radishes and herbs, keeping each vegetable and herb in separate bowls.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Strain the stock to fish out the infusing ingredients. Return to the pan and bring back to the boil. Check the seasoning. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Divide the noodles among the bowls.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Top with bits of chicken and a dollop of caramelised onion.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ladle over the hot stock.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serve with the lime quarters, letting everyone help themselves to the different garnishes. The trick is to take a little at a time so that none of the ingredients become soggy.</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-52015201735657880772015-09-18T07:00:00.000+01:002015-09-27T21:35:49.208+01:00halloumi tikka (squeaky cheese in a spicy yogurt marinade!)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBpfGNpzKWyIrKVeNYfkiPFCuEDVHfsXayA6MAsdsUyoJXeN0o-f_AenZA1AJYWHAVYi-GEoE9nWLrtN6dhcWkRtMjd3V_wHdLLdYm8OhP9uWQIQrHHCARcby6PBu20poUWQpnA/s1600/Grilled+halloumi+tikka+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBpfGNpzKWyIrKVeNYfkiPFCuEDVHfsXayA6MAsdsUyoJXeN0o-f_AenZA1AJYWHAVYi-GEoE9nWLrtN6dhcWkRtMjd3V_wHdLLdYm8OhP9uWQIQrHHCARcby6PBu20poUWQpnA/s640/Grilled+halloumi+tikka+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>grilled halloumi tikka</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This year's BBQ season was somewhat short-lived, which is a bit of shame as I didn't have many opportunities to roll out one of my BBQ favourites, halloumi tikka. Fortunately though, you don't have to wait until the temperature rises and the sun comes out. It works perfectly well under the grill or in a hot pan.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="http://marmadukescarlet.blogspot.co.uk/2011/07/summertime-and-mezze-is-easy-grilled.html" target="_blank"><b>Halloumi</b></a> tikka is essentially the famously <a href="http://marmadukescarlet.blogspot.co.uk/2011/07/summertime-and-mezze-is-easy-grilled.html" target="_blank"><b>squeaky cheese</b></a> marinated in yogurt flavoured with Indian tandoori spices. Usually it would be made with <a href="https://en.wikipedia.org/wiki/Paneer" target="_blank"><b>paneer</b></a>, a fresh Indian cheese. Using halloumi came out of a time when I had made the marinade but discovered I didn't have any paneer. I don't quite know what happened. Did I leave it behind in the supermarket? Or had the fridge eaten it again? (The fridge seems to swallow up a lot of things that I need whenever I want them. It is capricious like that!) I ran (well actually I ambled) across the road to the corner shop, where they had a few packets of halloumi. I was convinced the halloumi would work as well as paneer, and it did.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMl6_cRLgvQeJIYc9nv1iJgjGI9Sdx0-LtbfL_9DuSBT6D7FnEfWB2GrtvBzrrtRkl6h5K-IYoBFKq_-mHfnC6NyBdBTkY0JeH3Tmxf4ZpdG9RN9PgnLS4LI4MNEyLRvDBkF6tQ/s1600/Tandoori+yogurt+marinade+%2528for+halloumi%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMl6_cRLgvQeJIYc9nv1iJgjGI9Sdx0-LtbfL_9DuSBT6D7FnEfWB2GrtvBzrrtRkl6h5K-IYoBFKq_-mHfnC6NyBdBTkY0JeH3Tmxf4ZpdG9RN9PgnLS4LI4MNEyLRvDBkF6tQ/s640/Tandoori+yogurt+marinade+%2528for+halloumi%2529.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>tandoori yogurt marinades - one with beetroot powder, the other with ground turmeric </i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The combination of halloumi with a spicy marinade is a good one. It tastes rich and indulgent, although it is very simple to make. The spices work beautifully with halloumi's sour-salty flavour.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />Halloumi cheese has a high melting-point, which is why there is a fabulous moment when the cheese is crisp on the outside and just beginning to melt on the inside. Utterly heavenly to my mind.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCssgNNu9CL2cLKWztPROno_TrpMIP9Af7zGeQ6a5ZBOdLMT6ZDwFjTlKPqfXJjuxCB7z6o4UjHBbv8isB3fkHLDnMpWbLbijHV9QCs0mUylDb2NaR0OxGuSqcbP8XMfDGIe_ISg/s1600/Halloumi+tikka+in+beetroot+yogurt+marinade+%2528uncooked%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCssgNNu9CL2cLKWztPROno_TrpMIP9Af7zGeQ6a5ZBOdLMT6ZDwFjTlKPqfXJjuxCB7z6o4UjHBbv8isB3fkHLDnMpWbLbijHV9QCs0mUylDb2NaR0OxGuSqcbP8XMfDGIe_ISg/s640/Halloumi+tikka+in+beetroot+yogurt+marinade+%2528uncooked%2529.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>uncooked halloumi tikka in yogurt marinade with beetroot powder</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I have made this marinade using either ground turmeric or beetroot powder. Sadly while the uncooked beetroot powder marinade is a beautiful retro 1950s pink (think of Elvis' classic <a href="http://www.standard.co.uk/goingout/exhibitions/love-me-fender-elvis-s-beloved-pink-cadillac-shipped-in-to-take-pride-of-place-at-o2-exhibition-10328244.html" target="_blank"><b>pink Cadillac car</b></a> or perhaps the <a href="https://en.wikipedia.org/wiki/Grease_%28film%29" target="_blank"><b>Pink Ladies</b></a> from the film, Grease), it turns to a golden brown while cooking. (Still tastes lovely though!)<br />
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Serve piping hot while still crisp on the outside and soft in the middle. If you leave it to cool it will be a little tough.<br />
<br />
Serves 3-4 as a starter<br />
Skill level: Easy<br />
<br />
<b>ingredients:</b> <br />
1 halloumi cheese (about 250g), cut into 10mm thick slices<br />
2 tbsp plain yoghurt<br />
2 tsp fresh ginger, grated<br />
2 garlic cloves, finely chopped<br />
1 tsp ground cumin<br />
1 tsp paprika<br />
¾ tsp ground coriander<br />
½ tsp blended curry powder (garam masala or your favourite mix) <br />
½ tsp ground turmeric or beetroot powder<br />
1 tsp tomato paste<br />
juice of 1 lemon<br />
lemons or limes, quartered, to serve (optional) <br />
<br />
<b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Whizz the ginger and garlic together in a blender until a smooth paste. Add the yoghurt, spices and lemon juice. Blend to form a smooth marinade.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Tip the marinade into an airtight container. Add the halloumi slices and carefully toss to ensure well-covered with the marinade. Seal and refrigerate for about 1 hour.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pre-heat the oven to 190C/Gas Mark 5.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Line a baking tray with a non-stick sheet or baking parchment.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Brush away any excess marinade from the halloumi slices. Lay the slices out on the baking tray, leaving a 2 centimetre space between them (as the halloumi will spread slightly while cooking).</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Bake for 20 minutes, until the cheese has lightly browned and crisped on top.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serve piping hot with a squeeze of extra lime or lemon juice (if serving).</span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>tips:</b></span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serve with quarters of lemons or limes, for squeezing over the cheese.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I don't add any salt to the marinade as I find the cheese is salty enough without adding more. You may think differently.</span></span></li>
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</span></span> Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-8633783686574290092015-09-12T07:00:00.000+01:002015-09-21T00:25:02.502+01:00salmon and blackberry salad with blackberry dressing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIT6dgkuZTcnyJU5by5HcHRObNEmI60xIMnjzxE59PEcmzamGq9DLFv2fhx9wPD0KlTjepZV_qefLA6V7U8yDXqaKZ7V-n7EIVDWecb8CYEMcf9DMUplLB5XZL8lmDCZmL0Q5mcw/s1600/Salmon+and+blackberry+salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIT6dgkuZTcnyJU5by5HcHRObNEmI60xIMnjzxE59PEcmzamGq9DLFv2fhx9wPD0KlTjepZV_qefLA6V7U8yDXqaKZ7V-n7EIVDWecb8CYEMcf9DMUplLB5XZL8lmDCZmL0Q5mcw/s640/Salmon+and+blackberry+salad.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>salmon and blackberry salad with blackberry dressing</i></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I had this glorious Chinese-style blackberry sauce on a piece of salmon recently. It's sweet and tart and, if I say so myself, utterly divine. The sauce actually works rather well with grilled chicken too. I suspect it would be lovely with pork chops too.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />I also included a few raw red onion slices in my salad. I suspect that most people might think that the onion might be a bit much, but if you slice the onion paper-thin, then you get the lovely sweet flavour of the onion which I think works perfectly with the salad. Partly as a result of developing carpal tunnel syndrome and clumsy knife skills, I bought an <a href="http://www.lakeland.co.uk/15380/OXO-Good-Grips-Mandoline-Slicer" target="_blank"><b>OXO Good Grips mandoline slicer</b></a>, which means you can get beautifully thin and even slices.<br /><br />I used a few <a href="http://marmadukescarlet.blogspot.co.uk/2015/09/goats-cheese-and-blackberry-salad-with.html" target="_blank"><b>brambles</b></a> foraged from the lane by my house to make the salad. Sadly, there aren't many left, but then there is always next year to look forward to! </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />Serves 4<br />Skill level: Easy</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /><b>ingredients:</b><br />4 salmon fillets, skin-on (about 150g each)<br />2 tbsp vegetable oil<br />salt and freshly ground black pepper<br />rocket leaves<br />red onion, very finely sliced into rings (optional)<br /><i>sauce</i><br />250g blackberries (reserve a few for scattering over the salad)<br />50ml water<br />3 tbsp cider vinegar<br />2 tbsp brown sugar<br />2 tbsp dark soy sauce<br />4 slices fresh ginger<br />2 garlic cloves, smashed<br />1 star anise</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /><b>directions:</b> </span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Tip all the ingredients into a non-reactive pan. Bring to the boil and then simmer for 20 minutes. Discard the star anise.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cool a little before transferring the mixture to a food processor and whizz until smoothish. Strain through a sieve, rubbing with a metal spoon or ladle to get all the juice and pulp, but none of the pips. Will store well in the fridge for a week.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Check the salmon for pin bones and remove. (I use a pair of tweezers to do this.) Pat dry and season with a little salt and pepper.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Heat the oil in a frying pan over a medium to high heat.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Working in two batches, cook the salmon fillets, skin-side down for about 8 minutes, turning once. (You may need to adjust the cooking time depending on how thick the fillets are. You may also need to add a little more oil to the pan if necessary before cooking the next batch of fish.)</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Transfer fish to warmed plates. Spoon over the blackberry sauce before serving with a few rocket leaves, red onion slices and fresh blackberries. </span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>tips:</b> </span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Alternatively you can grill the fish. Heat the grill. Brush each salmon fillet with a little oil. Grill skin-side up for about 3 minutes. Flip over and continue to cook for another 4-5 minutes until the skin is crisp. (The whole fillet should take about 8 minutes, depending on how thick it is.). Serve the fish with sauce drizzled over. </span></span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-20717466158852979662015-09-06T07:00:00.000+01:002015-09-13T20:56:56.224+01:00turkish-style cucumber and tomato soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCexhJfUy-EUS4VQS7ILNd-Yo3ewrFuueyMlINOWVEaloXJ9fVuKbL_kP7T3yxjpcb06NiOR5ToXTz-pKLNTYC_wlDP7p5feQKWHuawHuz0hZKgPneO20Xv1hyphenhyphenZfiyI53cR53Iw/s1600/Raw+cucumber+and+tomato+soup+with+dill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCexhJfUy-EUS4VQS7ILNd-Yo3ewrFuueyMlINOWVEaloXJ9fVuKbL_kP7T3yxjpcb06NiOR5ToXTz-pKLNTYC_wlDP7p5feQKWHuawHuz0hZKgPneO20Xv1hyphenhyphenZfiyI53cR53Iw/s640/Raw+cucumber+and+tomato+soup+with+dill.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><i>turkish-style cucumber and tomato soup</i></span></span></span> </td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">So much for the expected heatwave. Oh well, I love this simple soup, which is slightly tart and refreshing on a hot day (rain or not and rather nice at the end of summer too. Don't be deceived by its somewhat sludgy appearence!</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />While no cooking is required, although you will need a blender. This soup is reminiscent of one that I often have when on holiday in Turkey. The Turkish version is thinned out with yogurt, which you may decide to use (depending how strictly you adhere to the "raw food diet").<br /> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 2-3<br />Skill level: Easy</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /><b>ingredients:</b><br />2 large English cucumbers (about 1kg), halved and deseeded. Roughly chop, reserving about 2 tbsps, which should be finely chopped (for serving)<br />2 tomatoes, deseeded and roughly chopped<br />4 spring onions, white parts only, roughly chopped<br />2 garlic cloves, finely chopped<br />juice of 2 lemons<br />2 tsp raw sugar or honey<br />half tsp dried mint<br />salt and freshly ground black pepper<br />120ml organic yogurt (optional)<br />a handful of cherry tomatoes, finely chopped, to serve<br />fresh dill, roughly chopped, to serve<br /><br /><b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Tip the roughly chopped cucumber into a blender (making sure you have reserved about 2 tablespoons of cucumber). Add the chopped tomatoes, spring onions, garlic, lemon juice, honey and dried mint. Whizz until smooth. You can sieve the soup at this stage to remove any errant seeds, if you want to.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Season to taste and adjust if necessary. You will probably need more salt than you would usually use. It should also be slightly tart. You could at this point stir through the yogurt, if using.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cover and refrigerate overnight, which allows the flavours to develop.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serve at room temperature. Check the seasoning again.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Combine the chopped cherry tomatoes and cucumber. Add a scoop of the chopped vegetables to the bottom of each bowl.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pour the soup around the chopped vegetables. Sprinkle over the chopped dill and serve.</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-64313027883465216452015-09-03T07:00:00.000+01:002015-09-06T23:33:37.486+01:00 Goat's cheese and blackberry salad with blackberry vinaigrette<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyQvntLYRN2uGos67BZmm7pIYDkAc1TUF_T_1GVfONMKva4sZptxZHfltWjYA2XtvuvYn3ydl8OaVgkL72EEM4LKQKFbax_FrmUrfN7Fi4_clFcKWGWFEAmO-l5NQAAzBwRWlZw/s1600/Blackberry+and+goats+cheese+salad+with+blackberry+vinaigrette.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyQvntLYRN2uGos67BZmm7pIYDkAc1TUF_T_1GVfONMKva4sZptxZHfltWjYA2XtvuvYn3ydl8OaVgkL72EEM4LKQKFbax_FrmUrfN7Fi4_clFcKWGWFEAmO-l5NQAAzBwRWlZw/s640/Blackberry+and+goats+cheese+salad+with+blackberry+vinaigrette.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><i><span style="font-family: Arial,Helvetica,sans-serif;">Goat's cheese and blackberry salad with blackberry vinaigrette</span></i></span> </td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I live a simpler life these days. Part of it is a case of cutting my coat according to my cloth. Part is wanting to live a more sustainable life. I suppose my priorities have changed and these days I just don't feel a sense of envy for the things I don't have (mainly my lack of designer shoes!).</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
"<i>But Rachel</i>" I hear you say, "<i>you're sounding just a little bit holier-than-thou</i>". I apologise. "<i>Come on Rache; drop the saintly act right now</i>!" I hear you insist. "<i>There must be something that you covet</i>?" you probe further.<br />
<br />
This is the point where I start to look a bit shifty, furtive even. "<i>Well, perhaps there is something I want</i>," I say quietly, making sure no-one else is listening. "<i>It's funny you should mention it, because there is one thing that has been driving me nuts for weeks. It's been driving me crazy for ages. I've been waking up in the middle of the night in a blind panic in case it has all gone</i>".<br />
<br />
"<i>Blimey, Rache</i>," I imagine you saying. "<i>What on earth could wake you from your usual leaden sleep</i>?"<br />
<br />
"<i>Brambles</i>," I confess.<br />
<br />
"<i>Eh</i>?" I can imagine your confusion. "<i>You covet brambles</i>?"<br />
<br />
I live not a twenty minute walk from the blackberry wilds of Hampstead Heath. I am not talking about those brambles. My brambles are special brambles and they've been greatly on my mind over the past month or so. There is a rather splendid patch of brambles in the lane by my house, a stone's throw from my front gate. We didn't have any brambles last year as an idiot builder renovating a house nearby decided to put weed killer down and destroyed all the brambles, nasturtiums, michaelmas daisies and hollyhocks that had self-seeded along the lane.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6rDTLsCHeu3e5Ky9PfPKC7JxTnZUo6CkZXyguHmS9U3gSF2_JNkuoiyonU31DsgN8NwIZDN-760N4wEYQQjQGTn72nGt9fAyJ4NTnYeW6W3r1_IbGhA1183zUU3UhiPGwCYrKQ/s1600/The+Cottages.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6rDTLsCHeu3e5Ky9PfPKC7JxTnZUo6CkZXyguHmS9U3gSF2_JNkuoiyonU31DsgN8NwIZDN-760N4wEYQQjQGTn72nGt9fAyJ4NTnYeW6W3r1_IbGhA1183zUU3UhiPGwCYrKQ/s640/The+Cottages.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>the wilds of north London!</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">There was a reason why we'd let the lane grow wild; it was because otherwise it just looks decrepit and reminds us that some garden walls and fences probably need a bit of a spruce; that the lane actually needs tarmacking. But the weeds hide the cracks, making the lane a little wild, unplanned, a bit rustic. Some of us (well me) can forget for a moment that we live in the hustle of a bustling city.<br />
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What has been keeping me awake at night is the fear that one of my neighbours might get in first, that all the brambles are all gone. And should I get in first, would it be rude not to leave some for the birds, or in fact my neighbours? And what is the best time to pick? 5am (before everyone is up) or midnight (when everyone seems to have bedded down for the night). And if I don't ask, will they guess it is me? Will they even care?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnjt-IplQxdgtD6vraN0v-v3PJKVoXTQF-g9N9huAH3I0IssdAC5qITR95jtm5euwQP__KcqQYfFOa-gekCFcbxRx1TXJSGJkSK8N5BnQjvvmXUSQ1yPua9_TppMbO_beiiAaxQ/s1600/Blackberry+vinaigrette.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnjt-IplQxdgtD6vraN0v-v3PJKVoXTQF-g9N9huAH3I0IssdAC5qITR95jtm5euwQP__KcqQYfFOa-gekCFcbxRx1TXJSGJkSK8N5BnQjvvmXUSQ1yPua9_TppMbO_beiiAaxQ/s640/Blackberry+vinaigrette.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>blackberry vinaigrette</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">You seem my dilemma? It's a small patch of wild fruit that is ripening in stages. I took a small batch to make a salad recently, virtuously leaving enough for birds and humans. The following day I found an elderly gentleman helping himself to an enormous bowlful. Oi! I wanted to say. Clear off my lane. Suddenly I felt proprietorial. I wanted him to take his bowl and sling his hook. Instead I found myself quietly saying with a smile "<i>oh great minds think alike</i>" at which point he stopped. (Ah yes, the passive aggressive approach works every time. Annoying but probably better than resorting to violence). He gave me what I thought was a rather funny look, and tottered away.<br />
<br />What can I say? I am lazy and I particularly like the idea of foraging in London on my own doorstep.<br /><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmHZ4MoW3XND3V2RwWUgS4beiWNTga-50XIM4_AocUITbggWJA1mw7M8D6QEM3xzm3sjImTVIctkolWXZcv2TjaDxeNixHFavs14JtGNapk51gaC5QKLfYR4x6lXqUcOF702ybQ/s1600/Goats+cheese+salad+with+blackberry+vinaigrette+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmHZ4MoW3XND3V2RwWUgS4beiWNTga-50XIM4_AocUITbggWJA1mw7M8D6QEM3xzm3sjImTVIctkolWXZcv2TjaDxeNixHFavs14JtGNapk51gaC5QKLfYR4x6lXqUcOF702ybQ/s640/Goats+cheese+salad+with+blackberry+vinaigrette+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> <i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">goat's cheese and blackberry salad with blackberry vinaigrette</span></span></i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The sweet and spicy flavour of the blackberries works beautifully with creamy, tangy goat's cheese. They are the perfect marriage in a simple salad.<br />
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Serves 3<br />
Skill level: Easy</span></span><br />
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<b>ingredients:</b><br />
<i>blackberry purée</i><br />
250g blackberries<br />
juice of 1 lemon<br />
100ml water<br />
1-3 tbsp golden caster sugar<br />
blackberry vinaigrette:<br />
3-4 tbsp blackberry purée<br />
3 tbsp olive oil<br />
1 tbsp balsamic vinegar<br />
1 tsp fresh thyme leaves<br />
Dijon mustard<br />
salt and freshly ground black pepper<br />
<i>salad</i><br />
100g rocket leaves<br />
1 goat's cheese log (about 180g), sliced 1cm thick<br />
50g blackberries<br />
toasted nuts, roughly chopped (I used pistachios but hazelnuts or walnuts would be nice too)</span></span><br />
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<b>directions:</b></span></span><br />
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<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Tip the blackberries into a small saucepan with lemon juice and about 100ml of water. Bring to the boil, and then simmer for 5 minutes until the fruit is soft. Set aside to cool a little.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Transfer the mixture to a food processor and whizz until smoothish. Strain through a sieve, rubbing with a metal spoon or ladle to get all the juice and pulp, but none of the pips.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Return to a clean saucepan. Add the sugar (from 1 to 3 tbsps, depending on how sweet you want it). Bring to the boil and simmer until the sugar has dissolved. Stores well in the fridge for about 1 week.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Whisk together the vinaigrette ingredients. Season to taste.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Scatter the rocket over 3 plates.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add a few blackberries to each plate.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add 3 slices of goat's cheese per plate. (I kept one slice whole, in the centre. The other slices were chopped and scattered around the plate.)</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Scatter over chopped nuts.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Drizzle with blackberry vinaigrette.</span></span></li>
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Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-57168506051595345012015-09-01T07:00:00.000+01:002015-09-02T15:44:30.588+01:00what's in season: september<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SPhmfMU5Pec9A1FEY-OzlXfJH5iQ0Om7vz2JbyJROU4Dxx0qHLPXd4qOdodijZ5bMD7Jh2Wn-HLQ5D-HfpOyhfaXiPuBB7VVn5w3hfq5uq9FWR7tRDgAOQPIrGefy0na6lXLTw/s1600/Brambles+September+2015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SPhmfMU5Pec9A1FEY-OzlXfJH5iQ0Om7vz2JbyJROU4Dxx0qHLPXd4qOdodijZ5bMD7Jh2Wn-HLQ5D-HfpOyhfaXiPuBB7VVn5w3hfq5uq9FWR7tRDgAOQPIrGefy0na6lXLTw/s640/Brambles+September+2015.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>wild brambles (about 20 feet from my front door!)</i></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><b>Blackberry-Picking</b></span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><i>Late August, given heavy rain and sun<br />For a full week, the blackberries would ripen.<br />At first, just one, a glossy purple clot<br />Among others, red, green, hard as a knot.<br />You ate that first one and its flesh was sweet<br />Like thickened wine: summer's blood was in it<br />Leaving stains upon the tongue and lust for<br />Picking. Then red ones inked up and that hunger<br />Sent us out with milk cans, pea tins, jam-pots</i></span></span></span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><i>Where briars scratched and wet grass bleached our boots.<br />Round hayfields, cornfields and potato-drills<br />We trekked and picked until the cans were full,<br />Until the tinkling bottom had been covered<br />With green ones, and on top big dark blobs burned<br />Like a plate of eyes. Our hands were peppered<br />With thorn pricks, our palms sticky as Bluebeard's. <br /><br />We hoarded the fresh berries in the byre.<br />But when the bath was filled we found a fur,<br />A rat-grey fungus, glutting on our cache.<br />The juice was stinking too. Once off the bush<br />The fruit fermented, the sweet flesh would turn sour.<br />I always felt like crying. It wasn't fair<br />That all the lovely canfuls smelt of rot.<br />Each year I hoped they'd keep, knew they would not.</i></span><br /><b><a href="http://www.poetryfoundation.org/bio/seamus-heaney" target="_blank">Seamus Heaney</a> (1939-2013)</b></span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /><br />Where has summer gone? While I am not much for sunbathing (being of the British lobster persuasion) I don't think I've added even one small freckle to my collection this year. I am feeling a little cheated. The garden looks lush and green but what few vegetables I have tried to grow have largely failed. (Which probably says as much for my gardening as it does the weather). Fortunately, farmers and other growers seem to have coped what seems like another season of torrential rainfall. And in theory, fabulous September is bursting with beautiful fruit and vegetables, such as <b><a href="http://www.theguardian.com/lifeandstyle/2014/aug/12/17-recipe-ideas-for-leftover-sweetcorn">sweetcorn</a></b>, broccoli, <b><a href="http://www.theguardian.com/lifeandstyle/2014/may/20/21-recipes-for-leftover-apples">apples</a></b>, damsons and early pears. In fact, this year, there has been an abundance of <b><a href="http://www.independent.co.uk/life-style/food-and-drink/the-recent-warm-weather-is-causing-an-abundance-of-earlyripening-blackberries-across-britain-9630851.html">early-ripening blackberries</a></b>, not least a small patch of brambles that I have been eyeing covetously not twenty feet from my front door. I do hope that none of the neighbours gets in before I've had a chance to pick a few.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /> Right now, <b><a href="http://www.theguardian.com/lifeandstyle/2014/jul/29/13-recipe-ideas-for-leftover-salad">salad vegetables</a></b> such as peppers and juicy <b><a href="http://www.theguardian.com/lifeandstyle/2014/jul/01/32-recipe-ideas-for-leftover-tomatoes">tomatoes</a></b> are very much in season. I can't get enough of tomatoes, a trait that I suspect I have inherited from my late father, <a href="http://marmadukescarlet.blogspot.co.uk/2014/03/in-memory-of-my-father-seafood-laksa.html" target="_blank"><b>Henry</b></a>, whose <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/06/a-simple-pleasure-tomatoes-on-toast-pan.html">love of tomatoes</a></b> was legendary. I'll be making one of my favourite <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/nigel-slaters-baked-tomatoes-few-baked.html">recipe discoveries</a></b>, from Nigel Slater of baked tomatoes with coconut and spices.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It's at this time of year that I start to look out for cheap deals on gluts of vegetables at the market and supermarket for an embarrassment of riches to make <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/a-pickle-for-end-of-summer-onion-and.html">pickles</a></b>, chutneys, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/a-jam-for-gluttons-all-year-around-plum.html">jams</a></b> and <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/08/a-taste-of-summer-all-year-long-pickled.html">relishes</a></b>, as well as laying down some <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/damson-gin-and-tale-of-unrequited-love.html">fruit vodka</a></b> for Christmas (I do like to be prepared!)</span><span style="font-size: small;"><br /><br />You'll begin to see more of the autumn and winter vegetables such as <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/10/pumpkin-and-parmesan-soup-revisited_16.html">pumpkin</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/02/wow-factor-celeriac-onion-and-blue.html">celeriac</a></b> and <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/12/not-thing-of-beauty-but-taste-sensation.html">cauliflowers</a></b>. But September also marks the beginning of the fish season (every month with an R in it). Look out for sea bream, crab and my favourite mackerel, which packs such a punch in flavour.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>vegetables, herbs and wild greens:<br /><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/artichoke-heart-salad-with-preserved.html">artichokes</a></b> (globe), <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/08/smoky-chargrilled-aubergine-salad.html">aubergines</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/a-tale-in-which-i-face-my-fears-beef.html">beetroot</a></b>, borlotti beans (for podding), <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/yotam-ottolenghis-baharat-spiced-beef.html">broad beans</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/04/str-fried-sambal-matah-prawns-and.html">broccoli</a></b> (calabrese), <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/11/what-do-you-get-when-you-cross-celeriac.html">cabbages</a></b> (various varieties), <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/02/nigel-slaters-carrot-and-coriander.html">carrots</a></b>, cardoons, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/11/a-classic-cauliflower-cheese-and-plea.html">cauliflower</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/beauty-and-beast-celeriac-and-pear-soup.html">celeriac</a></b>, ceps, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/gorgonzola-and-pancetta-pasta-with-red.html">chard</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/12/nam-prik-pao-thai-chilli-paste.html">chillies</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/08/nigel-slaters-roasted-courgettes-with.html">courgettes</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/06/tabbouleh.html">cucumber</a></b>, endive, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/03/another-bit-on-side-fennel-and-tomato.html">fennel</a></b>, french beans, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/08/garlic-mushrooms.html">garlic</a></b>, kale, kohlrabi, lambs lettuce, <b><a href="http://www.theguardian.com/lifeandstyle/2014/jul/29/13-recipe-ideas-for-leftover-salad">lettuce</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/03/magic-of-mushrooms-mushroom-and-sherry.html">mushrooms</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/nigel-slaters-mustardy-baked-onions.html">onions</a></b>, oyster <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/spicy-mushroom-soup.html">mushrooms</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/mouthwatering-velvet-chicken-and-summer.html">pak choi</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/08/romesco-sauce.html">peppers</a></b>, parsnips, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/08/summer-pea-soup.html">peas</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/chorizo-and-pepper-stew.html">peppers</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/01/potato-onion-and-blue-cheese-bake-it-is.html">potatoes</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/10/two-pumpkin-soups-for-autumn-roasted.html">pumpkin</a></b>s and squashes, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/simple-rocket-salad-with-tomato.html">rocket</a></b>, runner beans, salsify, sorrel, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/06/an-english-potherb-and-soft-cheese-pie.html">spinach</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/monster-mash-swede-with-carrots.html">swede</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/sweetcorn-fritters-with-creme-fraiche.html">sweetcorn</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/09/perfect-pasta-for-heat-wave-tomatoes.html">tomatoes</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/05/its-easy-being-green-simple-watercress.html">watercress</a></b><br /><br /><b>fruit and nuts:</b><br /><b><a href="http://marmadukescarlet.blogspot.co.uk/2013/05/apple-and-minceat-suet-dumplings-little.html">apples</a></b>, bilberries, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/new-post-4.html">blackberries</a></b>, blueberries, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/poached-cherry-roasted-balsamic-red.html">cherries</a></b>, chestnuts, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/damson-gin-and-tale-of-unrequited-love.html">damsons</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/09/elderberry-cordial-great-tasting-anti.html">elderberries</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/11/grilled-honeyed-figs-and-labneh-cheese.html">figs</a></b>, grapes, greengages, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/08/strawberry-and-hazelnut-meringues.html">hazelnuts</a></b>, juniper berries, loganberries, mulberries, <a href="http://marmadukescarlet.blogspot.co.uk/2010/06/peach-and-tomato-salad-with-basil.html">peaches</a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/clove-scented-windfall-pear-and.html">pears</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/11/spicy-mulled-wine-plum-compote-with.html">plums</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/08/summer-treats-raspberry-swirl-cupcakes.html">raspberries</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/rhubarb-and-pink-gooseberry-crumble.html">rhubarb</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/08/halloumi-and-strawberry-salad-with.html">strawberries</a></b><br /><br /><b>meat and game:<br /><a href="http://marmadukescarlet.blogspot.co.uk/2011/07/thai-style-rare-beef-salad-with-chilli.html">beef</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/08/something-for-weekend-pomegranate.html">chicken</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/12/a-chance-to-love-those-christmas.html">duck</a></b>, goose (farmed), grouse, mallard, mutton, partridge, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/08/sunday-roast-spiced-roast-pork-shoulder.html">pork</a></b>, rabbit, turkey, venison, wood pigeon<br /><br /><b>fish and shellfish:<br /><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/what-to-eat-on-your-ark-or-how-to-whip.html">black bream</a></b>, crab (brown, hen and spider), freshwater <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/05/langoustines-with-creamy-wild-leek-and.html">crayfish</a></b>, herring, lobster, mackerel, mussels, oysters (native), <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/prawns-with-harissa-and-cumin-salt.html">prawns</a></b>, river trout (brown and rainbow), <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/wahaca-mexican-food-at-home-grilled.html">salmon</a></b> (wild), scallops, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/steamed-fish-with-chilli-and-lime-sauce.html">sea bass</a></b>, shrimp, sprats, squid, whiting</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-1004995488146416052015-08-15T07:00:00.000+01:002015-08-22T00:28:33.516+01:00a zesty beluga lentil and roasted tomato salad with herbs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHuDSEmOAmaQfgd0GkDtnVxksfsYDf1uqPCIPE4eg28zWXXUnV2kDvDL9n-keBScqqJdaxWeKpdv4wjTzF3xES10uIiLAwHNEFsSR9x1oUbipEPxRKUiPL5hee568AO4BBVNY-Q/s1600/Roasted+tomato+and+beluga+lentil+salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHuDSEmOAmaQfgd0GkDtnVxksfsYDf1uqPCIPE4eg28zWXXUnV2kDvDL9n-keBScqqJdaxWeKpdv4wjTzF3xES10uIiLAwHNEFsSR9x1oUbipEPxRKUiPL5hee568AO4BBVNY-Q/s640/Roasted+tomato+and+beluga+lentil+salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>a zesty beluga lentil and roasted tomato salad with herbs</i></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I love the taste and texture of <a href="http://www.realfoods.co.uk/product/463/organic-lentils-black-beluga" target="_blank"><b>beluga (black) lentils</b></a>, so-called for their supposed resemblance to <a href="https://en.wikipedia.org/wiki/Beluga_caviar" target="_blank"><b>caviar</b></a>. Admittedly, when wet, the lentils seem to glisten like caviar fish eggs. But sadly, I find that they do lose their intense black colour during cooking. But brown or not, it really doesn't matter as they still taste good. If you can't get hold of beluga lentils then use Puy or French green lentils (which won't disintegrate during cooking).</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
I have lightly cooked the tomatoes in a very low oven. It dries them out a little, although they are still juicy with a sweet intensity.<br />
<br />
This is delicious on its own. But for a more substantial meal, serve with a piece of poached fish or any leftovers from a Sunday roast.<br />
<br />
<b>ingredients:<br />
</b>200g beluga (black) lentils, rinsed and drained<br />
water<br />
2 garlic cloves, smashed<br />
1 bay leaf<br />
200g cherry tomatoes, halved (I used a mixture of red and yellow) <br />
2 tbsp fresh herbs, finely chopped (I used a mixture of coriander and parsley with a few mint and basil leaves thrown in) <br />
<i>dressing<br />
</i>juice and zest of 1 lime<br />
3 tbsp olive oil<br />
salt and freshly ground black pepper<br />
<br />
<b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> </b>Pre-heat the oven to 200C/Gas Mark 6.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Arrange the tomatoes on a baking sheet, cut side facing upwards.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Turn the heat down to 120C/Gas Mark ½. Bake the tomatoes, checking every 30 minutes or so for about 1 hour or a little longer. The tomatoes should have begun to dry out but should still be juicy.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Whisk all the dressing ingredients together. Season to taste. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Cover the lentils with enough water to cover by about 2cm together with the garlic and bay leaf. Bring to the boil and simmer for about 30 minutes until cooked. They should still have a little bite to them. Drain and fish out the garlic cloves and bay leaf.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> While still warm, toss the lentils with half of the dressing.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Scatter over the tomatoes and herbs. Drizzle over the rest of the dressing. Serve at room temperature.</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> <b>tips:</b></span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Other nice things to add would be a few chopped spring onions or chunks of avocado.</span></span></li>
</ul>
Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-45269845901880847032015-08-10T07:00:00.000+01:002015-08-16T12:12:42.610+01:00 tamarind and honey prawns (assam prawns)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExknIFbhksUgZQ9LcmMKIqL7uFqCJlZX-vqgitB_lHCLfNWslxNp_WaIJTIb-o5evV5YY0skep3nuMzkgLe9VPkZuIMCzrzDblY1J-iWuwVtxikSQxy3eBB7khLv7OibTdUdjFg/s1600/Honey+and+tamarind+prawns.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExknIFbhksUgZQ9LcmMKIqL7uFqCJlZX-vqgitB_lHCLfNWslxNp_WaIJTIb-o5evV5YY0skep3nuMzkgLe9VPkZuIMCzrzDblY1J-iWuwVtxikSQxy3eBB7khLv7OibTdUdjFg/s640/Honey+and+tamarind+prawns.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i> tamarind and honey prawns (assam prawns)</i></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I've used Malaysian tastes for my influence with this marinade. Nothing could be simpler, just sweet with honey and bold with the sour taste of tamarind. It is lovely with prawns but very good with chicken too.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
Serves 4<br />
Skill level: Easy<br />
<br />
<b>ingredients:</b> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">500g king prawns, peeled and deveined<br />
vegetable oil<br />
1 fat green chilli, thinly sliced, to serve<br />
fresh coriander, roughly chopped, to serve<br />
marinade:<br />
2.5 tbsp runny honey<br />
1 tbsp tamarind paste<br />
boiling water (optional)<br />
2 tsp ketjap manis or dark soy sauce<br />
salt to taste<br />
<br />
<b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Whisk all the marinade ingredients together. You may need to loosen it with a splash of boiling water. Alternatively gently warm in a small saucepan until well-combined. However, it must be cool before you use it as a marinade. Season to taste.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pour the marinade over the prawns. Set aside in the fridge for at least 1 hour (but preferably a bit longer) before using.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Drain the prawns and set aside, reserving the marinade.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pour the marinade into a small saucepan and bring to the boil. Simmer for about 1 minute before taking off the heat. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Heat 2 to 3 tablespoons of oil in a large frying pan or wok. When the oil is very hot, pour in the drained prawns (you may need to do this in several batches). Stir-fry until the prawns are cooked through, stirring constantly (about 3 minutes). Sprinkle over the green chilli and fresh coriander, with the cooked marinade on the side.</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>tip:</b></span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serve with steamed rice or as a topping for noodles.</span></span></li>
</ul>
Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-24153181624504209382015-08-06T07:00:00.000+01:002015-08-09T22:11:16.124+01:00too hot to cook? zhejiang "drunken" chicken is the solution<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4XyFJqlJ-_n1EMRg5-f_zQHxKFkTxVPpPB6E0K8W_JhA457V5gZ0UfpsqVunxOXUkNlv48gapPGvZo_3ksviO29vaWdpGRlOXprChn-GcuMpxvzhEGClryZGLOONHc2WryQn_Q/s1600/Zhejiang+drunken+chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4XyFJqlJ-_n1EMRg5-f_zQHxKFkTxVPpPB6E0K8W_JhA457V5gZ0UfpsqVunxOXUkNlv48gapPGvZo_3ksviO29vaWdpGRlOXprChn-GcuMpxvzhEGClryZGLOONHc2WryQn_Q/s640/Zhejiang+drunken+chicken.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Zheijang "drunken" chicken</i></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The only downside of having a kitchen that faces south is that during the hot weather it can approach furnace-like temperatures, despite the fact that I leave the back door open while I am cooking. I find myself either cooking less or cooking things that can be prepared ahead of time, when the temperatures are a bit cooler, either late in the evening or early in the morning.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
This poached chicken dish is perfect for a heatwave since it is usually served cold or at room temperature. Admittedly it does reqire some cooking before it is steeped overnight in a boozy marinade. But if you can time it right, you can do the initial cooking before your day gets hotter.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
This drunken chicken is worth the effort as it has an intense but delicate flavour that has both complexity and depth as a result of the marinade that includes Shaoxing wine. If you can't get hold of Shaoxing wine, then a good dry sherry will work too.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
In July this year, <a href="http://www.theguardian.com/uk" target="_blank"><b>The Guardian newspaper</b></a>’s <a href="http://www.theguardian.com/lifeandstyle/series/readers-recipe-swap" target="_blank"><b>Readers’ Recipe Swap challenge</b></a> was <a href="http://www.theguardian.com/lifeandstyle/2015/jul/11/readers-recipe-swap-fortified-wine-vermouth-sherry-shaoxing-recipes" target="_blank"><b>FORTIFIED WINE</b></a>. Food writer <a href="http://www.theguardian.com/profile/eve-o-sullivan" target="_blank"><b>Eve O’Sullivan</b></a> introduced that week's challenge with "<i>Like most people, I love a crisp glass of sherry in the summer months and a warming tot of port to soothe winter doldrums, but fortified wine is something I’ve underestimated as a cooking ingredient. As it turns out, the headiness of these aperitifs adds an aromatic depth to food, balancing sweetness with an elegant, sharp note.</i>"<br /></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">As ever, there were cracking recipes. I can particularly recommend <a href="http://mizpepperpot.co.uk/" target="_blank"><b>Carol Harris</b></a>'s (A,K.A. <i>Miz Pepperpot</i>) <i>Jamaican pepper wine</i> - a bit of cooking genius I suspect, where you add scotch bonnet chillies and fresh thyme to a bottle of sherry to create a braising liquid for meat or as an ingredient for salad dressings. I've tried it and it is fabulous.<br /> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Of my drunken chicken, <a href="https://twitter.com/eve_os" target="_blank"><b>Eve O'Sullivan</b></a> said "<i>And whether using sherry or shaoxing Chinese rice wine, Marmaduke Scarlet’s drunken chicken thighs are steeped in aromatic liquor, ginger and spring onions. I’d recommend making a batch for super-quick rice-noodle salads</i>." Very good advice indeed!</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 4-6 as a starter<br />
Skill level: Easy<br /> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>ingredients:</b> <br />
12 chicken thighs<br />
4 slices of fresh ginger, about 3-5mm thick<br />
4 spring onions, cut into 2cm lengths (both white and green parts)<br />
250ml Shaoxing wine or dry sherry<br />
1 tsp salt, or more to taste<br />
2 tsp light brown or palm sugar<br />
water (for poaching)<br />
chopped chives, spring onions or fresh coriander, to serve</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<b>directions:</b> </span></span><ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Place chicken thighs in a large lidded saucepan. Add enough water to cover chicken by about 2 cm. Lob in ginger and spring onions. Bring to boil. Then simmer for 15 mins. Let chicken cool in the poaching liquid. Remove the aromatics (ginger and spring onions).</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Strain chicken and reserve poaching liquid. (I’ll repeat this. Keep the poaching liquid!)</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Combine 250ml of poaching liquid with Shaoxing wine (or sherry if using). Add salt and sugar. Whisk until salt and sugar have dissolved. Taste and adjust seasoning to taste. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Cut each chicken thigh into 2 pieces. (A proper Chinese cleaver would be perfect, although I made do with poultry shears.) Place in a bowl and pour over the marinade. The liquid should cover the chicken. Add a little more of the poaching liquid and Shaoxing wine if necessary. Cover and refrigerate overnight. The marinating liquid should form a jelly as the gelatine from the bones seeps into the liquid.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Serve cold with the marinade jelly/liquid, topped with a little chopped greenery. (If you don’t like the jelly, then bring back to room temperature and the marinade will liquefy.)</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
<br />
</span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-70441976579474547522015-08-04T07:00:00.000+01:002015-08-08T12:56:32.871+01:00 fresh coconut and coriander chutney<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeGqBCS_jpPpnD9JPk7qLP5bBYgMutbBgauoNrKwviMw9kXE5SloWhpHMiOj-bsJw2mlkbU-IGBDPJL_VlpUvxueqz2qwgil6giHwaZpNXePqDieI_dvaB5Map3gCG2rfk-8DYQ/s1600/Coconut+and+coriander+chutney.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeGqBCS_jpPpnD9JPk7qLP5bBYgMutbBgauoNrKwviMw9kXE5SloWhpHMiOj-bsJw2mlkbU-IGBDPJL_VlpUvxueqz2qwgil6giHwaZpNXePqDieI_dvaB5Map3gCG2rfk-8DYQ/s640/Coconut+and+coriander+chutney.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>coconut and coriander chutney</i></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">One of my favourite chutneys or relishes is this one to accompany curries or dosas. Fresh and nutty, it zings with flavour. It is also rather good stuffed into wraps or sandwiches. Although quite often it doesn't even make it that far as I will eat the lot with a spoon! Unlike some chutneys, this doesn't require any cooking as all the ingredients are raw and it should be eaten soon after preparing, not that that is any hardship.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
I recently had a little leftover and discovered that it made a great stuffing for pork meatballs as well as a base for a marinade for chicken. It would be also love with some roast lamb. As ever, I do love a versatile recipe!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
Skill level: Easy</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<b>ingredients:</b><br />
100g fresh coconut<br />
2cm fresh ginger, peeled and finely grated<br />
2 garlic cloves, very finely chopped<br />
2 green chillies, finely chopped<br />
4 tbsp water (optional) <br />
1-2 limes<br />
1 tsp salt<br />
a pinch of sugar<br />
half tsp ground cumin<br />
water (optional) <br />
a handful of fresh coriander, roughly chopped<br />
6 fresh mint leaves<br />
<br />
<b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">If you want to remove the brown inner skin of the coconut, do so with a sharp knife. I usually don't bother since firstly it adds to the nutty flavour. Secondly, since the carpal tunnel can affect my handling skills, I don't always want to take the risk of accidentally doing myself an injury with a sharp knife!</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cut the coconut into chunks. Tip into a food processor. Blend to a fine paste. Tip into a bowl and set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add the ginger, garlic and chillies to the food processor. Begin to blend.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add the lime juice, salt, sugar and cumin. Continue to blend. Add a splash of water to thin out if very thick.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add the chopped herbs. Blend again until the paste comes together. Add more water if necessary. Season to taste.</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-61740532507629393822015-08-01T07:00:00.000+01:002015-08-03T22:30:01.427+01:00what's in season: august<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjm6p3e8Wdb5Q5NY7OVxB3iUf1OpdmNueOCLy5hX6ezMRkQ937ZpLAUtOgs0oVLt37ey3XU9tiff_eT91gsyx-SwmCM0iMNoX2M9LCy_DLvBGmFYqSKtqP5hMQkcWxu9MLetw6w/s1600/Red+pepper+dragonfly.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjm6p3e8Wdb5Q5NY7OVxB3iUf1OpdmNueOCLy5hX6ezMRkQ937ZpLAUtOgs0oVLt37ey3XU9tiff_eT91gsyx-SwmCM0iMNoX2M9LCy_DLvBGmFYqSKtqP5hMQkcWxu9MLetw6w/s640/Red+pepper+dragonfly.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Arial,Helvetica,sans-serif;">a red pepper dragonfly!</span></i></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Crimson pepper pod<br />
add two pairs of wings, and look<br />
darting dragonfly.<br />
</i><span style="font-size: x-small;"><a href="http://www.poemhunter.com/matsuo-basho/" target="_blank"><b>Basho</b></a> 1644-94</span><br />
<br />
I was ambling around the internet looking for some poetry inspiration to introduce this month's roundup of seasonal produce. Basho's haiku on the subject of red peppers and dragonfly wings really rather tickled me. His haikus are a joy and still speak vibrantly down the centuries.<br />
</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"></span></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">On my travels I also came across Jessica Tremblay's <a href="https://oldpondcomics.wordpress.com/2014/06/20/a-red-pepper-haiku-by-basho/" target="_blank"><b>Old Pond Comics blog</b></a> which is a comic strip featuring two frogs: Master Kawazu (the frog who inspired Basho's most famous haiku poem) and his young apprentice Kaeru. The <a href="http://www.oldpondcomics.com/" target="_blank"><b>website</b></a> is a lot of fun, teaching haiku through charming cartoons following a young haiku apprentice.<br />
<br />
Jessica's illustration of the red pepper dragonfly made me laugh. I thought I could have a go at illustrating the haiku with my own home-grown red peppers. Sadly while full of ideas, lacked the application. But you get the picture. Perhaps I should have just posted a picture of one pepper in all its simplicity. On the plus side, it has started to make me think about writing seasonal haikus. Or perhaps not . . .<br />
</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarFMkRDdRH_p5UjnDLhaka7urvNNyVmt92tEZa4MGWxTS12Kdfkj4a_QUIY5m9yASA4ZFtsHImgtgfh2HU3hs6QnpDoE3hYrsWKk71HHGiiL3ItOKWWEdEyCFo1OL1i95RKyrqw/s1600/Red+peppers+-+August+2015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarFMkRDdRH_p5UjnDLhaka7urvNNyVmt92tEZa4MGWxTS12Kdfkj4a_QUIY5m9yASA4ZFtsHImgtgfh2HU3hs6QnpDoE3hYrsWKk71HHGiiL3ItOKWWEdEyCFo1OL1i95RKyrqw/s640/Red+peppers+-+August+2015.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>red peppers - August 2015</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">So we're at the height of summer and it is grey, grey, grey. But rumour has it that we might have another heatwave. Just a rumour mind. But assuming that the rain doesn't come bucketing down, there'll be bbqs and outdoor eating galore. I always indulge myself in a </span>selection of Spanish </span><span style="font-family: Arial, Helvetica, sans-serif;"></span><b style="font-family: Arial, Helvetica, sans-serif;"><a href="http://marmadukescarlet.blogspot.co.uk/2011/08/taste-of-tapas-small-plates-of.html">tapas</a> </b><span style="font-family: Arial, Helvetica, sans-serif;">or Middle Eastern</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://marmadukescarlet.blogspot.co.uk/2011/07/what-heathcliffe-did-next-merguez-mezze.html" style="font-family: Arial, Helvetica, sans-serif;"><b>mezze</b></a><span style="font-family: Arial, Helvetica, sans-serif;">,</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/smoked-salmon-pate-with-peters-yard.html" style="font-family: Arial, Helvetica, sans-serif;"><b>little nibbles of something amazing</b></a><span style="font-family: Arial, Helvetica, sans-serif;">, or perhaps a refreshing</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://marmadukescarlet.blogspot.co.uk/2012/05/its-easy-being-green-simple-watercress.html" style="font-family: Arial, Helvetica, sans-serif;"><b>cold soup</b></a><span style="font-family: Arial, Helvetica, sans-serif;">, under the vine-laden pergola while swigging lashings of cold white wine.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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If you are bbq'ing, it might be worth going for a street food vibe. I can thoroughly recommend my <a href="http://marmadukescarlet.blogspot.co.uk/2014/05/malaysian-chicken-satay.html" target="_blank"><b>Malaysian chicken satay</b></a> and <a href="http://marmadukescarlet.blogspot.co.uk/2015/02/indonesian-seafood-sate-lilit.html" target="_blank"><b>Indonesian seafood sate lilit.</b></a><br />
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As for what is good to eat in August, this month should (weather permitting) be a good month for soft fruits and vegetables, with stone fruits such as plums (such as Victorias) and <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/peach-and-tomato-salad-with-basil.html">peaches</a> </b>appearing towards the end of the month. And since we are talking of delicious food and hot weather, this is also the season for spice and chillies; I don't know why, but the hotter the weather, a really hot chilli noodle dish seems to cool me down.<br />
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By the end of August and into September, there will be food for free and I shall be out foraging and beating back the wildlife in order to get to those wild berries. It shall also be the time to actually put into practice some of my ongoing <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/01/my-kitchen-resolutions-for-2012.html" target="_blank">New Year's kitchen resolutions</a></b> - in foraging, preserving and better planning. Some things never seem to change!<br />
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<b>vegetables, herbs and wild greens:</b><br />
<b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/artichoke-heart-salad-with-preserved.html" target="_blank">artichokes</a></b> (globe), <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/08/on-lifes-big-questions-and-taste-of.html" target="_blank">aubergines</a></b>, <a href="http://marmadukescarlet.blogspot.co.uk/2010/06/pesto-sauce.html"><b>basil</b></a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/a-tale-in-which-i-face-my-fears-beef.html" target="_blank">beetroot</a></b>, borlotti beans (for podding), <a href="http://marmadukescarlet.blogspot.co.uk/2012/06/open-mind-to-awful-weather-gave-me.html"><b>broad beans</b></a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/04/str-fried-sambal-matah-prawns-and.html" target="_blank">broccoli </a></b>(calabrese), <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/11/what-do-you-get-when-you-cross-celeriac.html" target="_blank">cabbages</a></b> (various varieties), <a href="http://marmadukescarlet.blogspot.co.uk/2012/03/little-bit-on-side-pureed-carrots.html"><b>carrots</b></a>, <a href="http://marmadukescarlet.blogspot.co.uk/2011/12/not-thing-of-beauty-but-taste-sensation.html"><b>cauliflower</b></a>, ceps, chanterelles, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/06/flying-saucer-eggs-with-grilled-vine.html" target="_blank">chard</a></b>, <a href="http://marmadukescarlet.blogspot.co.uk/2011/08/courgettes-with-parsley-garlic-and.html"><b>courgettes</b></a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/07/a-cooling-summer-essential-cacik.html" target="_blank">cucumber</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/03/another-bit-on-side-fennel-and-tomato.html" target="_blank">fennel</a></b>, <b><a href="http://www.theguardian.com/lifeandstyle/2014/jul/01/32-recipe-ideas-for-leftover-tomatoes" target="_blank">French beans</a></b>, <a href="http://marmadukescarlet.blogspot.co.uk/2010/06/white-garlic-soup-with-garlic-puree.html"><b>garlic</b></a>, horseradish, kohlrabi, lambs lettuce, <b><a href="http://marmadukescarlet.blogspot.co.uk/2011/08/summer-pea-soup.html" target="_blank">lettuce</a></b>, <a href="http://marmadukescarlet.blogspot.co.uk/2012/03/magic-of-mushrooms-mushroom-and-sherry.html"><b>mushrooms</b></a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/08/summery-sausages-and-caramelised-onions.html" target="_blank">onions</a></b>, oyster mushrooms, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/nigel-comes-to-rescue-again-grilled.html" target="_blank">pak choi</a></b>, <a href="http://marmadukescarlet.blogspot.co.uk/2011/08/summer-pea-soup.html"><b>peas</b></a>, <a href="http://marmadukescarlet.blogspot.co.uk/2010/06/peach-and-tomato-salad-with-basil.html"><b>peaches</b></a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/roasted-sweet-pepper-salad.html" target="_blank">peppers</a></b>, potatoes, purslane, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/10/pumpkin-and-parmesan-soup-revisited_16.html" target="_blank">pumpkins</a></b> (and squashes), <b><a href="http://boroughmarket.org.uk/nasi-ulam-malaysian-herbed-rice-salad" target="_blank">radishes</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/simple-rocket-salad-with-tomato.html" target="_blank">rocket</a></b>, runner beans, salsify, samphire, sorrel, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/06/an-english-potherb-and-soft-cheese-pie.html" target="_blank">spinach</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/07/sweetcorn-fritters-with-creme-fraiche.html" target="_blank">sweetcorn</a></b>, sugarsnap peas, <a href="http://marmadukescarlet.blogspot.co.uk/2011/07/summer-lovin-mi-cuit-tomatoes.html"><b>tomatoes</b></a>, <a href="http://marmadukescarlet.blogspot.co.uk/2012/05/its-easy-being-green-simple-watercress.html"><b>watercress</b></a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/03/another-bit-on-side-fennel-and-tomato.html" target="_blank">wild fennel</a></b><br />
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<b>fruit and nuts:</b><br />
<b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/new-post-4.html" target="_blank">apples</a></b>, apricots, bilberries, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/perfect-autumn-fodder-pear-and.html" target="_blank">blackberries</a></b>, blueberries, <a href="http://marmadukescarlet.blogspot.co.uk/2012/07/salad-of-poached-cherries-and-feta.html"><b>cherries</b></a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/damson-gin-and-tale-of-unrequited-love.html" target="_blank">damsons</a></b>, <a href="http://marmadukescarlet.blogspot.co.uk/2012/07/rhubarb-and-pink-gooseberry-crumble.html"><b>gooseberries</b></a>, greengages, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/03/another-perfect-sauce-hazelnut-and.html" target="_blank">hazelnuts</a></b>, loganberries, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/peach-and-tomato-salad-with-basil.html" target="_blank">peaches</a></b>, mulberries, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/10/clove-scented-windfall-pear-and.html" target="_blank">pears</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2012/09/a-jam-for-gluttons-all-year-around-plum.html" target="_blank">plums</a></b>, <a href="http://marmadukescarlet.blogspot.co.uk/2010/06/velvet-slipper.html"><b>raspberries</b></a>, redcurrants, <a href="http://marmadukescarlet.blogspot.co.uk/2012/07/rhubarb-and-pink-gooseberry-crumble.html"><b>rhubarb</b></a>, <a href="http://marmadukescarlet.blogspot.co.uk/2012/06/good-things-come-in-small-packages-mini.html"><b>strawberries</b></a>, white currants, wild strawberries<br />
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<b>meat and game:</b><br />
<a href="http://marmadukescarlet.blogspot.co.uk/2011/07/thai-style-rare-beef-salad-with-chilli.html"><b>beef</b></a>, hare, <a href="http://marmadukescarlet.blogspot.co.uk/2012/05/lamb-and-feta-morsels-let-party-begin.html"><b>lamb</b></a>, mutton, rabbit, venison, wood pigeon<br />
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<b>fish and shellfish:</b><br />
<a href="http://marmadukescarlet.blogspot.co.uk/2012/07/what-to-eat-on-your-ark-or-how-to-whip.html">b<b>lack bream</b></a>, crab (brown, hen and spider), freshwater <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/05/langoustines-with-creamy-wild-leek-and.html" target="_blank">crayfish</a></b>, herring, john dory, lobster, <a href="http://marmadukescarlet.blogspot.co.uk/2012/07/an-italian-style-bread-salad-panzanella.html"><b>mackerel</b></a>, mullet, <b><a href="http://marmadukescarlet.blogspot.co.uk/2010/06/steamed-fish-with-chilli-and-lime-sauce.html" target="_blank">pollack</a></b>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/04/the-meatball-magnates-prawn-balls-with.html" target="_blank">prawns</a></b>, river trout (brown and rainbow), scallops, <a href="http://marmadukescarlet.blogspot.co.uk/2010/06/steamed-fish-with-chilli-and-lime-sauce.html"><b>sea bass</b></a>, <b><a href="http://marmadukescarlet.blogspot.co.uk/2013/03/hamiltons-fragrant-thai-prawn-curry.html" target="_blank">shrimp</a></b>, skate, squid</span><br />
Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-42185094338924635012015-07-22T07:00:00.000+01:002015-08-02T01:38:27.831+01:00 northern chinese (shandong) style asparagus<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPh6GOSKTCfIYAbhy7bkOSo95_Y9ZZ-ojOP79lSftUVn2DdERXAZ8QxDtf_OFy_lsAwqS5NdKUZaIAV8_4Wdvmg2xStHsoIa6wWWonTQzVFOCNkyR6ME1XLzpFIS1QpnazNV47Q/s1600/Chinese+style+sesame+asparagus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPh6GOSKTCfIYAbhy7bkOSo95_Y9ZZ-ojOP79lSftUVn2DdERXAZ8QxDtf_OFy_lsAwqS5NdKUZaIAV8_4Wdvmg2xStHsoIa6wWWonTQzVFOCNkyR6ME1XLzpFIS1QpnazNV47Q/s640/Chinese+style+sesame+asparagus.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i> northern chinese (shandong) style asparagus</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Asparagus doesn't appear much on Chinese menus, apart from in the northern region of <a href="https://en.wikipedia.org/wiki/Shandong" target="_blank"><b>Shandong</b></a>, where asparagus is actually grown. I've kept things simple with the salty-savoury flavours of soy and sesame. They work perfectly.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
In the UK, home-grown asparagus just sings of spring. Officially the <a href="http://www.british-asparagus.co.uk/faqs.php" target="_blank"><b>British Asparagus season </b></a>lasts from 21st April to 21st June. However, the season is clearly dependent on our notoriously capricious weather.<br />
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I recently managed to get hold of a bunch of English asparagus, stronger tasting and the stems were a little woody. This recipe is the perfect way of cooking the vegetable at this time of year. It is a recipe that is not dependent on the subtle green flavours of asparagus, but makes a virtue of its more vital flavour and texture.<br />
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In May this year, <a href="http://www.theguardian.com/uk" target="_blank"><b>The Guardian</b></a> newspaper's <a href="http://www.theguardian.com/lifeandstyle/series/readers-recipe-swap" target="_blank"><b>Readers’ Recipe Swap</b></a> challenge was <a href="http://www.theguardian.com/lifeandstyle/2015/may/09/asparagus-recipes-grilled-aioli-arancini-recipe-swap" target="_blank"><b>ASPARAGUS</b></a>. Food writer <a href="https://twitter.com/eve_os" target="_blank"><b>Eve O’Sullivan</b></a> introduced that week's challenge with "<i>At the first suggestion of spring, I eagerly anticipate the first crop of asparagus. I’ve always believed that nothing beats a few freshly cut spears doused in butter. This spring, though, I’ve enjoyed your experiments with asparagus so much that I’ve started to question myself</i>." The inclusion of this recipe rather proves the point.<br />
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Eve O'Sullivan continues with "<i>the light but spicy dressing melded beautifully with the robust flavour of the veg</i>." Well, you know I'm not going to argue with that!<br />
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I've steamed mine, but clearly at this time of year and weather permitting, these asparagus would be fabulous grilled on a BBQ grill.<br />
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Serves 4<br />
Skill level: Easy<br />
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<b>ingredients:</b><br />
1 kg asparagus, trimmed and cut on the diagonal into 5cm pieces<br />
1 tbsp dark soy sauce<br />
1 tsp sesame oil<br />
a splash of Chinese chilli oil (or Tabasco)<br />
½ tsp toasted sesame seeds<br />
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<b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cook the asparagus in boiling water for about 1½ to 2 minutes. The asparagus should still retain some bite as well as its bright green colour. Drain and refresh in a bowl of ice-cold water. Set aside to cool for a few minutes.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Drain the asparagus and pat dry.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Whisk the soy sauce and oils (or Tabasco) together. Pour over the asparagus and toss to ensure that the asparagus is well-coated.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sprinkle over the sesame seeds and serve at room temperature.</span></span></li>
</ol>
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Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-34430621492634818592015-07-19T07:00:00.000+01:002015-08-01T15:49:45.535+01:00malaysian crispy prawn fritters (cucur udang) with a sweet chilli dipping sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zY5IzQ9aN5F4WrZt78WmDWINWxE-6n3Ul8JN4pl4fkSqD_z0zaJuWiq-EsHpr4UTEkUlTaLG25JG7fTHrSq01YHwPUrNvN3b1hQUY_HZENctAPOzdlB1llc7SGKSOmsSEdNfBQ/s1600/Malaysian+prawn+fritters+%2528cucur+udang%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zY5IzQ9aN5F4WrZt78WmDWINWxE-6n3Ul8JN4pl4fkSqD_z0zaJuWiq-EsHpr4UTEkUlTaLG25JG7fTHrSq01YHwPUrNvN3b1hQUY_HZENctAPOzdlB1llc7SGKSOmsSEdNfBQ/s640/Malaysian+prawn+fritters+%2528cucur+udang%2529.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>malaysian crispy prawn fritters (cucur udang) with a sweet chilli dipping sauce</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">There are many food bloggers who have a specific focus. While I suspect I am equally obsessive about food, I have always found it difficult to concentrate on one type of ingredient or cuisine. I always wanted to be a general practitioner rather than a specialist.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
I haven't been blogging very much in the past six months, although I have been cooking (and eating). Life got in the way and the ongoing carpal tunnel problems in my hands and wrists has made typing and writing quite difficult. It also makes me someone to be avoided while in the kitchen, particularly when sharp knives are involved! But on a happier note, I have literally hundreds of photographs that I could be posting. A quick analysis of these photos suggests that if I have had any kind of focus it has been around the food of Asia, and in particular Malaysia, my childhood home and the food that educated my tastebuds.<br />
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So over the next few months, I will be posting these. While writing about food history or food in literature, discovering Mediterranean or Middle Eastern gems, or even rediscovering lost British treasures still appeals to me, I think that over the next few months I should just concentrate on the food of my heart.<br />
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And since it is summer here in England, a time when we grab the opportunity to eat outdoors, no matter what the weather is like (pissing down in London at the moment); can I introduce you to this Malaysia classic nibble? These prawn fritters (<i>cacur udang</i>) are a taste of Malaysian <a href="https://en.wikipedia.org/wiki/Pasar_malam" target="_blank"><b>night markets</b></a> (<i>pasar malam</i>) and are a delicious snack no matter what time of day it is. They are also the perfect party food.<br />
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As a child growing up in <a href="https://en.wikipedia.org/wiki/Kuala_Lumpur" target="_blank"><b>Kuala Lumpur</b></a>, it was a weekly ritual that my father, <a href="http://marmadukescarlet.blogspot.co.uk/2014/03/in-memory-of-my-father-seafood-laksa.html" target="_blank"><b>Henry</b></a>, would take me out for dinner. It was a chance for us both to indulge in some of our favourite street foods. I loved the noise and bustle of the market and the hawker stalls, and was mesmerised watching the stall holders cooking their wares. It was absolutely magical. But now with this prawn fritter recipe you can enjoy some of that magic too!
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMayExsy_pATbRJoc4xQD_u05r5fLm6W2VqCwD8Ec_9DE63zf7l-8Xq3m3tsHWpplLIh0c-4Zi3-aHWyT5obKZCwqGyvLGwdAXms0wv4AmPQmtjAGN7I9N3zbJ_qY8BH5xmyWUAw/s1600/Malaysian+prawn+fritters+%2528cucur+udang%2529+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMayExsy_pATbRJoc4xQD_u05r5fLm6W2VqCwD8Ec_9DE63zf7l-8Xq3m3tsHWpplLIh0c-4Zi3-aHWyT5obKZCwqGyvLGwdAXms0wv4AmPQmtjAGN7I9N3zbJ_qY8BH5xmyWUAw/s640/Malaysian+prawn+fritters+%2528cucur+udang%2529+2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>malaysian crispy prawn fritters (cucur udang) with a sweet chilli dipping sauce</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">In April this year, <a href="http://www.theguardian.com/uk" target="_blank"><b>The Guardian</b></a>’s <a href="http://www.theguardian.com/lifeandstyle/series/readers-recipe-swap" target="_blank"><b>Readers’ Recipe Swap</b></a> challenge was <a href="http://www.theguardian.com/lifeandstyle/2015/apr/18/fritter-recipe-swap-banana-prawn-kurdish" target="_blank"><b>FRITTERS</b></a>. Food writer <a href="https://twitter.com/eve_os" target="_blank"><b>Eve O’Sullivan</b></a> introduced that week's challenge with <i>"It’s a good thing I have an unusual fearlessness when it comes to hot oil, as this week’s fritter theme used it by the bucketload, providing perfect snacking material for a weekend of warm weather. I now smell like a chippy, but it was more than worth it</i>." I couldn't agree more. I am not going to eat fritters every day, but for summer snacking and a taste of Malaysia's food stalls, cucur udang is the snack for me.<br />
<br />
My recipe won the fritter challenge. Hurrah! I particularly like the photograph taken by <a href="http://www.jillmead.co.uk/" target="_blank"><b>Jill Mead</b></a> that illustrates the feature. Eve O'Sullivan goes on to say "<i>My favourite fritter of all came from Marmaduke Scarlet. Extremely simple to make considering how much they show-off when they come out of the pan, I’ve made three batches of these seafood and sweetcorn cakes this week, all of which disappeared within minutes. I’d highly recommend them with a cold beer in the sun.</i>"<br />
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Ice-cold beer and a plate of prawn fritters is my perfect way of enjoying a hot summer's evening in the garden. Cheers!<br />
<br />
Serves 4 <br />
Skill level: Easy<br />
<br />
<b>ingredients:</b> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">180 g plain flour, sifted <br />
1½ tsp salt<br />
½ tsp baking powder<br />
¼ teaspoon ground pepper (white)<br />
1 teaspoon ground turmeric <br />
375 ml water (plus extra if necessary) <br />
150g cooked crayfish tails or prawns, roughly chopped<br />
½ small red onion, very finely sliced<br />
4 spring onions, chopped (green and white parts)<br />
2 tbsp fresh chives, chopped<br />
100g tinned sweetcorn, drained or a handful of beansprouts<br />
vegetable oil, for deep-frying<br />
<i>dipping sauce</i><br />
4 tbsp chilli sauce (I used Linghams but Maggi would be good too)<br />
2 tbsp Worcestershire Sauce<br />
1 tbsp light soy sauce<br />
1 tbsp fresh lime juice<br />
1 tsp palm or light brown sugar<br />
½ tsp mustard powder</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<b>directions:</b></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Make dipping sauce by combining all the ingredients. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sift flour with baking powder. Add salt, pepper and turmeric. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Slowly stir in the water so that batter is smooth and thick. (Add more water if very stiff). Set aside. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Prepare the seafood, herbs and vegetables. Tip into batter and combine well to ensure that everything is well-distributed. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Heat the oil in a deep-sided saucepan or wok until hot enough to brown a cube of bread in about 20 seconds. (About 170-180C if you have a cooking thermometer). </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Spoon heaped tablespoons of the batter carefully into the hot oil. Deep-fry until golden brown, (about 3-4 minutes). Drain on paper towels and serve warm with dipping sauce.</span></span></li>
</ol>
<br />Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-89014312318953333362015-07-17T07:00:00.000+01:002015-07-24T21:33:22.728+01:00summer garden rice salad with preserved lemon dressing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDC_qrUA3GI1nYskKRU8Apql_BvTb8_Hm4LnPJW_2vplworm0k8ysqHa5JaMPYUgWRaKTcf_t_Tb78ehFVhfWWvwmDNiwKFmRGDnFWWuVaZ4q3O7-WqEO6XK3BpoYgsK3ZKLjrA/s1600/Preserved+lemon+dressing+for+rice+salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDC_qrUA3GI1nYskKRU8Apql_BvTb8_Hm4LnPJW_2vplworm0k8ysqHa5JaMPYUgWRaKTcf_t_Tb78ehFVhfWWvwmDNiwKFmRGDnFWWuVaZ4q3O7-WqEO6XK3BpoYgsK3ZKLjrA/s640/Preserved+lemon+dressing+for+rice+salad.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>summer garden rice salad with preserved lemon dressing</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I have to confess that I approach rice salads with caution. I think it is because they remind me of school or office canteen salads where the cooks have a load of leftover rice and vegtables and a lack of imagination. They bung a load of gloopy vinaigrette over the sticky over-cooked mess and serve it up. Yuk!</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />But if the rice has been cooked properly so that you can still discern the individual grains, if you add some fresh crunchy vegetables and make a light dressing with lots of herbs, I am definitely converted.<br /><br />I love this lemony dressing not only with rice salad, but over beans, couscous, pasta or roasted vegetables. If you don't have any preserved lemons, then use about 1 teaspoon of finely grated lemon zest. Preserved lemons are much milder and softer than their fresh versions and give a lovely delicate vibrancy to any dish. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysHB_8NmA9n9N6Q_RqHbRPAq6_IgBRVudwkkim_-dCGdLUKWJcz0_rKTEajeHYK1wJazc-JRp4_vMXE9Ycm72ANsg3t_P8Oi2-2K1YrPZ0zXSCMkj-LAZM2Tx56_4LIRbyl5FtQ/s1600/P1170812.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysHB_8NmA9n9N6Q_RqHbRPAq6_IgBRVudwkkim_-dCGdLUKWJcz0_rKTEajeHYK1wJazc-JRp4_vMXE9Ycm72ANsg3t_P8Oi2-2K1YrPZ0zXSCMkj-LAZM2Tx56_4LIRbyl5FtQ/s640/P1170812.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>upclose to the summer gardken rice salad!</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
Serves 4<br />
Skill level: Easy<br />
<br />
<b>ingredients:</b><br />
cooked long-grain rice, chilled<br />
1 small cucumber, deseeded and sliced<br />
fresh peas, lightly cooked (I like mine with a bit of "bite")<br />
4 spring onions, sliced (including green parts)<br />
a handful of chopped fresh herbs (I used mainly parsley, with a little fresh thyme, coriander, fennel and basil)<br />
<i>salad dressing</i><br />
½ a preserved lemon (or more to taste)<br />
6 tbsp olive oil<br />
2 tbsp fresh lemon juice (replace some of the fresh lemon juice with some of the juice from the jar of preserved lemons. Be careful as it may be very salty)<br />
salt to taste<br />
freshly ground black pepper<br />
1 tsp sugar</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Scrape out the flesh from the preserved lemon and throw it away. Finely chop the lemon skin and then mix with the rest of the dressing ingredients. Season to taste.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Stir the dressing through the cooked rice.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Add the sliced cucumber, peas, and chopped herbs.</span></span></li>
</ol>
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</span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-87615684997483059232015-07-11T07:00:00.000+01:002015-07-23T23:12:51.108+01:00celebrate national hotdog day with a chicago dog with the works<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDGdxtaOaMl1vLMPM65dRkdvZL8PDrMSTYujVmWRe3DWzbHR3xkdzOd1L2DX8kYSvn7QMkala9S52gczqIvpD5PqKmTqNblauzNJQbNSZ5BxlrekQtLnRDzDH6g_TJB6KA-T1Lg/s1600/Chicago+dog+with+the+works.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDGdxtaOaMl1vLMPM65dRkdvZL8PDrMSTYujVmWRe3DWzbHR3xkdzOd1L2DX8kYSvn7QMkala9S52gczqIvpD5PqKmTqNblauzNJQbNSZ5BxlrekQtLnRDzDH6g_TJB6KA-T1Lg/s640/Chicago+dog+with+the+works.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><i>a chicago dog with the works</i></span></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Much as I love and am curious about history, it seems that as far as family history goes that for the first twenty years of my life I wasn't asking the right questions. I only found out a few months before my Irish grandmother's death that she had actually been brought up in New York, only returning to Ireland at 15 just before the outbreak of World War 1, before running away to England to seek her fortune. "<i>Why didn't you tell me?</i>" I wailed. "<i>I didn't think you'd be interested,</i>" she said somewhat bemused. Argh! I am so disappointed that I lost the opportunity to perhaps get a little closer to my grandmother and to learn what living in one of the most exciting cities at the beginning of the 20th century was like.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
After Grandmother died, I inherited boxes and boxes of photographs, most of which were of people and places that I didn't recognise. But there amongst piles of black and white photos, was a familiar face in surroundings that confused me. There was my father aged seventeen, smart in his merchant navy dress uniform, in a picture taken by an enterprising street photographer. What confused me was that my father can be seen, half in profile, looking greedily at a New York hot dog stand. It was the late 1940s and he had just experienced years of boarding school food and rationing. The expression on his face says it all; manna from heaven. Greed I understand perfectly. But what the hell was my father doing in New York?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPnz-klgiROujSQLk3ggupJm0l3P61mCPvh-hLHUO8SkPc7cOVHEora2SKnEi-qIEaia8kPLhSFcr1qmZ1lim5X1rR_TFcwOFjv5NgrhKRuQBUIU6ePSavm6NfygEGfknlEXwgg/s1600/P1170917.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPnz-klgiROujSQLk3ggupJm0l3P61mCPvh-hLHUO8SkPc7cOVHEora2SKnEi-qIEaia8kPLhSFcr1qmZ1lim5X1rR_TFcwOFjv5NgrhKRuQBUIU6ePSavm6NfygEGfknlEXwgg/s640/P1170917.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>a homemade poppy seed hot dog bun</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">"<i>Why didn't you tell me?</i>" I asked plaintively. "<i>I can't be expected to remember all the things you might be interested in,</i>" said my father with some feeling. But I had learned my lesson. I had to ask the right sort of questions. So over the next twenty years, I learned of my father's first voyage to the US in 1947, travelling around the coast, where the entire country seemed to welcome him and his colleagues with open arms, offering friendship, food and, in my father's case, his beloved classical music. I give thanks for that kindness as well as a whole fund of stories that my father later regaled me with.<br /><br />Eighty years after my grandmother left New York and fifty years after father was seen ogling delicious street food, I too washed up in the Big Apple, soaking up the <a href="http://marmadukescarlet.blogspot.co.uk/2015/07/mul-naengmyun-korean-cold-buckwheat.html" target="_blank"><b>sights</b></a>, sounds and <a href="http://marmadukescarlet.blogspot.co.uk/2015/07/buffalo-wings-with-blue-cheese-dip.html" target="_blank"><b>tastes of the city</b></a>. Up until then my only experience of American food was from literature and films, as well as the fast food chains that I grew up with in Malaysia. Which explains partially why I am obsessed with regional American food; it is the food of immigration, something which utterly fascinates me, perhaps because of my own family history. I am intrigued by what immigrants do to and with the food of their new home. It is an endlessly intriguing subject, as well as one that tastes good too!<br /><br />But while my father might have been hungry for a New York hot dog, I'm afraid it is the Chicago Dog that has a special place in my heart. Order a Chicago dog with the “<i>works</i>” and you get a beef hot dog in a poppy seed bun, that has been “dragged through the garden” meaning that it comes loaded with pickles and raw vegetables.<br /><br />What could be more American than a hot dog? But remember, for the authentic Chicago dog, you must dress the dog, not the bun. And never, ever top your dog with tomato ketchup!<br /><br />Serves 1<br />
Skill level: Easy<b><br /><br />ingredients:</b><br />
1 poppy seed hot dog bun<br />
1 beef hot dog, cooked<br />
American yellow mustard<br />
sweet cucumber relish (the greener, the better)<br />
onions, finely chopped<br />
1 tomato, cut into wedges<br />
1 large gherkin, halved<br />
2 mild green pickled chillies (Chicago-style “sport” peppers for authenticity, although I used jalapenos)<br />
celery salt<br />
</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Pre-heat the oven to 200C.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> First steam your hot dog bun. Cut it almost all the way through, but leave it uncut down one side. Spritz the outside of the bun with a little water. Wrap tightly in kitchen foil and heat in the oven for about 10 minutes until warmed through.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Place the dog between the bun. Dress the dog with a wriggly line of American mustard all along its lengthy.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Tuck the pickle slices in the bottom half of the bun.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Add a generous spoonful of cucumber relish in the top part of the bun.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Sprinkle over the chopped raw onions, as little or as much as you like.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Cram the tomatoes wedges in the top half of the bun.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Top with the pickled chillies.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Sprinkle with a little celery salt.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Devour with a thankful heart.</span></span></li>
</ol>
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</span></span>Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-18614852724809835602015-07-08T07:00:00.000+01:002015-07-19T19:47:50.540+01:00mul naengmyun: korean cold buckwheat noodle soup with beef<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdu4tv2YqwRZW4w_MCS5q7Y-pmMoQy6d25LjbIimucU6EWKqS-P8XyzJj6vL17fYvuCtfily2N2jSdtD3OgQmxac84k3c_ll4Pjfvh4QNFo6e9fq5fVVKE6fcYgDD3Hm8VnkXLQ/s1600/Korean+chilled+buckwheat+noodle+soup+with+beef+%2528Mul+naengmyeon%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdu4tv2YqwRZW4w_MCS5q7Y-pmMoQy6d25LjbIimucU6EWKqS-P8XyzJj6vL17fYvuCtfily2N2jSdtD3OgQmxac84k3c_ll4Pjfvh4QNFo6e9fq5fVVKE6fcYgDD3Hm8VnkXLQ/s640/Korean+chilled+buckwheat+noodle+soup+with+beef+%2528Mul+naengmyeon%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>korean cold buckwheat noodle soup with beef (mul naengmyun)</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Years ago, working in New York I loved the fact that my office in Manhattan was within toddling distance of <a href="https://en.wikipedia.org/wiki/Koreatown,_Manhattan" target="_blank"><b>Koreatown </b></a>and lots of interesting places to have lunch or dinner. I was intrigued by the fact that many of the restaurants would have displays of fake plastic food in the windows so you could tell what kind of food they sold. As somone who has always adored kitsch, it was often difficult me to leave these restaurants without a piece of plastic food as a souvenir.</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
In those days I had never experienced Korean food. This seemed to baffle my American colleagues. "<i>Why not</i>?" they asked. "<i>Dunno</i>," I'd say. "<i>Just don't see any Korean restaurants in England</i>." "<i>Why not</i>?" they'd ask again. "<i>Oh, I don't know, <b><a href="https://en.wikipedia.org/wiki/Korean_War">history</a></b> perhaps</i>," I'd reply. More confusion ensued.<br />
<br />
But if I might not have been very familiar with a Korean menu in those days, it is probably true to say, that like my <b><a href="http://marmadukescarlet.blogspot.co.uk/2014/03/in-memory-of-my-father-seafood-laksa.html">late father</a></b>, I have never met a noodle I didn't like. The first summer I was in New York, was a scorcher (even by NY standards). The pavement was melting. I was melting. So to discover that there was a simple noodle dish that was eaten cold was rather thrilling, not to say chilling; anything that would cool me down was fine in my book.<br />
<br />
While this favourite dish of mine is typically more popular in the summer; <b><a href="https://en.wikipedia.org/wiki/Naengmyeon">mul naengmyun</a></b>, a cold broth with buckwheat noodles, which can be enjoyed all year around. (It makes a perfect "take-to-work" soup since you don't have to worry about heating it up; </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">it's really about assembling a few ingredients rather than much cooking.</span></span>)<br />
<br />
These days I don't bother to wait until the temperature rises, as it is also very simple to make. It is also an opportunity for me to break out the <b><a href="https://en.wikipedia.org/wiki/Gochujang">gochujang</a></b> (Korean chilli paste), a tub of which seems t</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">o have magical properties because no matter how much I use of it, it always seems half-full).</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">In November last year, <a href="http://www.theguardian.com/lifeandstyle/series/readers-recipe-swap" target="_blank"><b>The Guardian’s Readers’ Recipe Swap</b></a> challenge was <a href="http://www.theguardian.com/lifeandstyle/2014/nov/15/buckwheat-recipes-salad-yoghurt-sumac-noodle-soup-pumpkin-curry-readers-recipe-swap" target="_blank"><b>BUCKWHEAT</b></a>, Food writer <a href="https://twitter.com/eve_os" target="_blank"><b>Eve O’Sullivan</b></a> enjoyed this soup as "</span></span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>a lean, light dinner</i>". So if Eve likes it, it must be good!</span></span><br /><br /> Serves 4<br /> Skill level: Easy<br /> </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<b>ingredients:</b><br />
300g buckwheat noodles<br />
1 tbsp sesame oil<br />
4 hard-boiled eggs, peeled and halved<br />
pickled carrots or kimchi, to serve (optional)<br />
half a cucumber, chopped, to serve<br />
toasted sesame seeds, to serve<br />
<a href="http://marmadukescarlet.blogspot.co.uk/2015/07/korean-style-radish-and-chilli-pickle.html" target="_blank"><b>radish pickle</b></a><br />
100g radishes, cut into matchsticks<br />
1 red chilli, pureed<br />
2 tbsp white wine vinegar<br />
1 tbsp sugar<br />
1 tsp sea salt<br />
<i>chilli soup</i><br />
200ml chicken or beef stock<br />
4 tbsp <a href="http://www.melburyandappleton.co.uk/gochujang-200g-korean-hot-pepper-paste-12550-p.asp" target="_blank"><b>gochujang chilli paste</b></a> 2 tbsp sugar<br />
1 tbsp toasted sesame seeds<br />
1 tsp sesame oil<br />
2 garlic cloves, very finely chopped<br />
salt, to taste<br />
<i>stir-fried beef</i><br />
2 tbsp vegetable oil<br />
300g beef steak, thinly sliced<br />
1 garlic clove, very finely chopped<br />
2 tbsp soy sauce<br />
3 spring onions, green part only, thinly sliced, plus extra to serve<br />
1 tsp sesame oil<br />
1 tsp sugar<br />
freshly ground black pepper<br />
<br />
<b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Make pickle by whisking vinegar with sugar and salt, until dissolved. Stir through chilli puree and radishes. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Make chilli broth by gently warming stock together with gochujang chilli paste, sugar, sesame seeds, sesame oil and chopped garlic. Stir until gochujang has melted into broth. Season to taste. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Cook noodles according to packet instructions (about 5 minutes). Drain and rinse. Drain and toss with sesame oil. Set aside.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Heat oil in a wok or large frying pan over a high heat. Add beef and garlic, before adding the rest of the ingredients. Stir-fry until beef is just seared (about 2 minutes). Season with black pepper. Set aside to cool.Divide noodles between 4 bowls. Pour over chilli broth. Top with beef, pickled carrots, cucumber and hard-boiled eggs. Sprinkle with a little extra spring onion tops and toasted sesame seeds.</span></span></li>
</ol>
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<ol>
</ol>
Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0tag:blogger.com,1999:blog-26298373.post-75298279020534473952015-07-07T07:00:00.000+01:002015-07-19T16:01:56.597+01:00korean-style radish and chilli pickle<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTkj29Ht9_UBN8hLhkL6FOub8zJJfwOJfxt8WOtoHbouqreUwZ-c7xV6nrNqL6GnW1THM_Km5OB8i8Gwn_hXm4PDXcwqL3OPJCDxSpshBgruVwnAd71kPExErK6d7m041ROwQOg/s1600/Korean-style+radish+and+chilli+pickle+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTkj29Ht9_UBN8hLhkL6FOub8zJJfwOJfxt8WOtoHbouqreUwZ-c7xV6nrNqL6GnW1THM_Km5OB8i8Gwn_hXm4PDXcwqL3OPJCDxSpshBgruVwnAd71kPExErK6d7m041ROwQOg/s640/Korean-style+radish+and+chilli+pickle+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>korean-style radish and chilli pickle</i></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I love<a href="http://marmadukescarlet.blogspot.co.uk/2013/03/a-quick-asian-style-pickle-cucumber.html" target="_blank"><b> Asian pickles</b></a> and I don't think there's much that can't be improved by a little jolt of chilli, including this utterly simple Korean-style radish pickle. Of course, you can leave the chilli out. But why would you want to?</span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
I've used peppery <a href="https://en.wikipedia.org/wiki/Radish" target="_blank"><b>European radishes</b></a> for this rather than the more traditional <a href="https://en.wikipedia.org/wiki/Daikon" target="_blank"><b>daikon</b></a> or <i>mooli</i> radishes. Asian radishes are marginally hotter, although I don't think it makes much difference in this pickle. And unlike traditional British pickles which usually need a few days or even weeks to mature, this one can and should be eaten immediately. It will last well for several days in the fridge, but I wouldn't keep it for longer than that as I think the flavour and texture begins to deteriorate.<br />
<span id="goog_929034899"></span><span id="goog_929034900"></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZsmf_tPmLCS-_CdqJS3k2XUEdlpz60-F0-8UE6tLg5mKm9XQcRMWTyfQLXpzi3l9AqhUUbElc_DzbTmY4i_FbQfuXVleoPY1Z3QN4tN1P0XR_e6JNB84PH8Xvr4CzYNt2PWLQw/s1600/Korean-style+radish+and+chilli+pickle+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZsmf_tPmLCS-_CdqJS3k2XUEdlpz60-F0-8UE6tLg5mKm9XQcRMWTyfQLXpzi3l9AqhUUbElc_DzbTmY4i_FbQfuXVleoPY1Z3QN4tN1P0XR_e6JNB84PH8Xvr4CzYNt2PWLQw/s640/Korean-style+radish+and+chilli+pickle+2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>korean-style radish and chilli pickle ready for supper in the back garden!</i></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I usually use this as a topping for noodles and Asian soups, but it is brilliant with roast meats or as a sandwich filling.<br />
<br />
Skill level: Easy<br />
<br />
<b>ingredients:</b><br />
100g radishes, cut into matchsticks<br />
1 red chilli, pureed<br />
2 tbsp rice wine vinegar<br />
1 tbsp sugar<br />
1 tsp sea salt<br />
<br />
<b>directions:</b></span></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Make the pickle by whisking vinegar with sugar and salt, until dissolved. Stir through chilli puree and radishes. Set aside to allow the flavours to develop.</span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span><ol>
</ol>
Marmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.com0