July 18, 2015
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All the colors of a Rainbow and flavors of the Mediterranean – Yellow Couscous, Balsamic Roasted Veg & Mozza Salad

As the readers of our Blog may have guessed, I rather like colorful food.  However, I do prefer natural colors to those inspired by food scientists.

I came up with this Couscous, Roasted Vegetables  and Mozzarella Salad one summer evening, around 20 years ago, in an attempt to recreate the look and taste of a salad I had on vacation by the Mediterranean. Albeit, it’s so long ago now, I just cannot remember where!!

It is a classic example of what you can achieve with nature’s palette of color and flavor. The mix of vibrant color and medley of sweet n’ savory tastes and textures are simply exquisite

Ingredients

Essential Ingredients

Essential Ingredients

For Roasted Veg you’ll need: 2 Courgettes / Zucchini in the US, (sliced fine lengthwise) – 1 Large Red Onion (finely sliced across) – 3 Whole Bell Peppers (Red, Yellow and Orange), Olive Oil and 2-3 tbsp of Balsamic Vinegar. For the Couscous, you’ll simply require 250g / 9 oz of Whole Wheat North African style Couscous, 1 tsp salt, 1 tbsp of Extra Virgin Olive Oil, 1 tsp of  Turmeric and  2-3 knobs of butter. You will also need 2 x Buffalo Mozzarella Balls!

Method

Couscous – Heat 250 ml / 9 fl oz of water in a pot until it boils, then add salt, turmeric and olive oil, lower to simmer, pour in the  couscous and mix with a wooden spoon until all the liquid is absorbed

Take off the heat and cover with a lid for 5 minutes, mix in the butter while heating gently again until it is absorbed. The Couscous should be bright yellow with loose grains

Roasted Veg – If you have a gas hob, char the peppers straight on the flame until all the skin has been blackened (or place in the oven at 220 c / 425 f, for the same effect).  Remove from hob / oven, place in a bowl and cover with cellophane – after 5 minutes, remove and pinch off the charred skin. Slice open, remove seeds and stalk, slice into long strips and place in a large bowl

Roasting Peppers etc

Roasting Peppers etc

Heat a griddle rubbed with olive oil, cook the onions and courgette / zucchinis, on this, until black char lines appear

Then mix all the veg in  alarge bowl with the balsamic vinegar

To finish, mix the dressed  veg  with the couscous, rip up the mozzarella and mix into the salad

All the Colors of the Rainbow and tastes of the summer by the Mediterranean combined

The vivid colors of my perfect Summer Salad

The vivid colors of my perfect Summer Salad

Truly delicious served with a glass of dry Rose Wine!

July 18, 2015
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Gin-tastic Jensen’s – making it dry in Bermondsey

Bermondsey Dry gin

Bermondsey Dry Gin

Have you ever wondered who is Tom Collins and what is London Dry? As the sun begins to set I do like a classic G n T with a slice of lime. I recently discovered one of my favourites made in Bermondsey, an area of London buzzing with restaurants, cafes, craft brewers, coffee roasters and lively weekend markets. I enjoyed finding out about the resurgence of  my favourite tipple and its historical connections with London. I met Hannah &  Anne at Jensen’s distillery housed in a railway arch  just beyond Maltby Street Ropewalk, in 55 Stanworth Street SE1.

Where the magic happens- Hannah, Anne and the still

Where the magic happens- Hannah, Anne and the still

Hannah gave me a little taste of their classic 20th century recipe Bermondsey Dry gin, created by  Anna, the distiller who doesn’t have an “ology” but a DPhil in Organic Chemistry from Oxford! This gin has an  amazing taste profile – very balanced and not too strongly juniper. I then tried  their Old Tom  recreated from an 1840’s recipe but unique as it is unsweetened (Old Tom gins usually have sugar added). Hannah told me that Old Tom’s were used in cocktail making  in the 19th century. The Tom Collins cocktail recipe first appeared in 1876 in Jerry Thomas’ Bar-tender’s Guide in the USA where it became very fashionable especially in New York. However there are several stories about who Tom Collins really was, no one knows for sure. Enough history how did it taste?

Mine's an Old Tom Gin n Tonic

Mine’s an Old Tom Gin n Tonic

Probably one of the best gin and tonics I have ever drunk and the sprig of rosemary was a revelation. Not surprising as Hannah is a talented brand ambassador, drinks writer & has bar-tendered and managed  some of London’s trendiest bars. After my interview she was off to New York to visit some customers and then onto New Orleans for Tales of the Cocktail Trade Expo. Jensen’s can be purchased on line in the UK & USA, check their website for details. Hannah & Anne have also created some amazing infused gins too including limoncello, redcurrant, chai spice and red snapper which I am using for my Bloody Mary Cocktail.

Gin Infusions galore

Gin Infusions galore

Bloody Mary  Cocktail:

  • 120ml (4 fl oz) Chilled fresh tomato juice
  • 60 ml (2 fl oz) Jensen’s Red Snapper Gin ( infused with rosemary, horseradish, shiitake mushroom)
  • Worcestershire sauce ( a few drops)
  • Tabasco ( 2 drops)
  • Ice
  • Fresh rosemary sprig to garnish

Shake all the ingredients (except rosemary) with ice and strain into a tall glass garnish with rosemary. Not Chin Chin but Gin Gin!

July 17, 2015
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You say Tomato I say Tomato – Caprese vs Tricolore

This summer my other half  decided we should grow Tomato plants in our Yard.  Unfortunately, when I went out to see if I could find a couple for a salad, I discovered the Chipmunks had feasted on our entire crop!

Heirloom in the US and Heritage in the UK BUT the same thing!

Heirloom in the US and Heritage in the UK BUT the same thing!

Fortuitously, at this time of year in NY we are blessed with markets selling wonderful local Heirloom (Heritage in the UK) tomatoes, so I was quickly able to replace them and rustle up these simple but delicious salads, originating from the Isle of Capri, Italy which are perfect as a starter or for lunch on a warm Summer’s day

Ingredients

The secret to these salads are high quality ingredients.  Only the best will do them justice!

6 x Ingredients Only Needed

6 x Ingredients Only Needed

A Caprese salad requires:  One  Heirloom tomato sliced in thick medallions horizontally – one ball of Italian Buffalo Mozzarella, sliced the same way (the stuff from Italy is easy to come by in the US and its texture, soft sweet creamy center is unbelievable) – a handful of fresh Whole Basil Leaves and – a good Cold Pressed Italian Extra Virgin Olive Oil (I used a Tuscan variety sold by Whole Foods) – an aged Italian Balsamic Vinegar – Black Pepper.

The Tricolore salad (named after the Italian Flag its colors match), uses identical ingredients but add – a ripe Avocado

Method

This one couldn’t be easier,  lay the Tomatoes and Mozzarella  on a plate in one line, inserting a Basil leaf between each slice of Mozzarella and Tomato, drizzle the salad with the Oil and the Vinegar, garnish with torn Basil Leaves and fresh rough ground black pepper – serve with a crusty Tuscan bread covered in Pesto.

For the Tricolore use the same amount of ingredients,  but this time, insert the slices of Avocado after each slice of Mozzarella

Caprese Salad, inspired by that served on the Isle of Capri nr the Amalfi Coast in Italy

Caprese Salad, inspired by the salad served on the Isle of Capri near the Amalfi Coast in Italy

Italian perfection in less than 10 minutes!