These are a Few of my Favourite Things...
Let Me Ask, What Would Be Your Last Meal?
Difficult question isn’t it? One I have been asked many times, and it always gets me thinking. However, on reflection, I think some of the most satisfying meals I have eaten have been dishes like these, foods you prepare rather than cook. They take little or no effort, they have nothing to do with skill, yet they have everything to do with great quality produce. That’s what it’s all about. Find something you love and put it together on a plate to make it sing!
Raw Fish
Sashimi has to be the perfect way to enjoy fresh fish at its best. I like to take mine from the fridge a short while before serving so I get the full impact of flavour from the fish, and then serve just simply with some ginger, wasabi, lemon or soy. Even au naturel is beautiful and delicate, or make a dipping sauce with flavours which balance - whichever way, the star has to be the fish. Ceviche, another big favourite of mine, very similar to Sashimi, though traditionally you would chop up the fish and add a few more ingredients as well as citrus which then cures the fish (though I have to say I prefer to slice my fish).
Juicy Fruit
I have loved beautiful big beef tomatoes since I was a small child visiting France and I used to have these for lunch with crusty french baguette and lashings of salty french butter. There, the tomatoes were always so ripe, but not over ripe and you could taste the sweetness. This paired with the saltiness of the butter, and when the two soaked into crusty bread, made it almost slightly pink with the juice of the tomato, was heaven on a plate, and I simply needed nothing more. In fact I went on as an adult to have this for breakfast quite often when in France, it was a great fresh way to start the day.
The tomato I used here was from Italy and cost £4.30 for one which although sounds expensive, as a massive meat eater, I can quite honestly say that this dish is always as satisfying and hearty as any steak meal. For an added twist, I have crumbled Graceburn cheese on top, drizzled with olive oil, balsamic glaze and sprinkled lightly with micro basil.
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