STORE FRUIT AND VEG
Our advice is to buy enough for a week and replenish as needed. Modern homes are not designed to store fresh foods beyond the refrigerator. Generally, soft fruits are better chilled, but remove from the fridge an hour before eating for maximum flavour and aroma. Others are best kept in a cool (not cold), dark place. Or in a plentiful bowl of fruit on the countertop. A warning about bananas: they give off ethylene which makes fruit close to ripen more quickly, so store them away from other fruit.
(excerpt from Good Food For Your Table: A Grocer’s Guide)
Master the art of tempering chocolate to give your handmade gifts that glossy professional finish. Using a digital thermometer, heat 250g of chocolate in a heatproof bowl over a pan
of simmering water to 45C. Then cool to 26C, by gently stirring off the heat on a cool surface. Return to the heat, taking the chocolate up to 30C, then remove immediately. It’s now ready to use.
To 125g of soft salted butter add 1 tsp each of three complementary
freshly ground spices. Try nutmeg, cinnamon and dried chilli to finish
off roasted pumpkin dishes or cardamom seed, turmeric and fenugreek
seed as a base for spiced rice or curries. Form into a roll, cut into about
12 portions and store in the fridge or freezer.
Take a clean bowl and sit it on a damp cloth to avoid movement.
Whisk two egg yolks at room temperature with a pinch of salt.
Measure 250ml of light oil, either sunflower , olive or groundnut.
Very slowly, whisking constantly, pour in a thin stream of the oil.
Should the mixture split, add 2 tbsp of hot water and continue to
whisk. Once the oil is incorporated, whisk in 1 tsp of Dijon mustard
and 1 tbsp of white wine vinegar. Taste for seasoning. Add finely
grated zest of 1 unwaxed lemon, 1 tsp of chopped capers, 1 tsp of
chopped cornichons and chopped dill to serve with fish.
SPICED HOT CHOCOLATE
A Warm Cuddle – Add a few crushed green cardamom pods,
some fennel seeds, pink peppercorns or mellow chilli flakes
to simmering milk and allow to infuse for five minutes before
passing through a sieve. Then pour it over hot chocolate flakes.
Add a pinch of sea salt to bring out the flavour.
Simple Supper – Fry chunks of Brindisa chorizo with onion
and garlic until browned. Add a pinch of paprika and chilli
flakes then cook with tinned tomatoes. Season. Add al dente
penne pasta, freshly chopped Isle of Wight tomatoes and
handfuls of flat leaf parsley just before serving.