Aromatic Warmth & Heady Fragrance ….. the inspiring notes for todays menu

Tags

Bobotie, Carrots, corriander, Crab meat, cumin, fish, ginger, Onion seeds, salmon, Seasoning, Spices, spinach, Turmeric

It’s a clear bright sky today; the wild almond which towers over the entrance to the Clifton House is breaking out with blossoms, soon they will fall to the ground like snowflakes; the wonderful fragrance of cardamom coffee wafting from the kitchen pricks the senses. I fancy something fragrant and mildly spicy for dinner.

The pantry store cupboard holds a store of heady scents and warm colours, I find just what I need for the Fish Bobotie which I will serve with a warm salad of carrot, spinach tossed together with a cumin, lemon and garlic dressing. I pick fresh curry leaves from the little tree in the herb garden and add a few Kaffir lime leaves to the bundle. The curry leaves provide a mild aromatic warmth to the Bobotie which I feel the dish just cant do without. The kaffir lime leaves are optional.

Aromatic Fish Bobotie served with Carrot, Spinach and cumin salad with toasted black onion seeds

Deliciously fragrant and mildly spicy, a good dish for entertaining friends.

Serves 6

Ingredients

2 cans of skinless and boneless pink salmon ( drained mass 270 g)

1 can crab meat (drained mass 113 g)

2 slices of bread

1 cup milk

2 tablespoons olive oil

½ tsp. ground cumin

½ tsp. ground coriander

½ ground cayenne pepper

Thumb size piece of ginger peeled and finely chopped

1 onion peeled and finely diced

1 cup of cream

1 tsp. turmeric powder

2 large eggs

Salt

Black pepper

6-8 curry leaves

4 kaffir lime leaves finely sliced (optional)

Method

Set the oven temperature to 180C

Drain the cans of salmon and crab meat and place in a bowl.

In a separate bowl tear the bread into chunks and cover with the cup of milk, leave to soak.

Heat 2 tablespoons of olive oil in a large pan, add the cumin, coriander, cayenne and sauté for a few seconds, add the chopped ginger, sauté for a few more seconds then add the chopped onion. Sauté until the onion is tender and soft. Add to the bowl with the fish and crab and mix through. Squeeze the bread reserving the milk for later; add the bread to the mixture in the bowl. Mix all thoroughly but gently together and place in a buttered oven proof dish.

Add 1 cup of the cream to the reserved milk in which the bread was soaking, add the turmeric, the eggs, beat together lightly and season with salt and pepper. Pour this custard liquid over the fish mixture. Add some curry leaves pushing them gently down on top of the custard. Add a sprinkling of the finely sliced Kaffir lime leaves.

Place in the oven and bake for 35-40 minutes until the custard is set and is a nice golden colour.

For the warm salad

Carrot Spinach and cumin salad with toasted black onion seeds

The secret to this salad is good quality organic carrots and spinach and lightly pan roasting the onion seeds

Ingredients

500g cooked carrots

250g baby spinach washed, blanched and squeezed dry

½ tsp. ground cumin

2 garlic cloves peeled and roughly chopped

½ tsp. sea salt

Juice of half a lemon

1/3 tsp. castor sugar

3 tablespoons olive oil

1 tsp. pan roasted black onion seeds

Method

Slice the cooked carrots into long strips, about 3-4 strips per carrot. Place into a salad bowl, together with the spinach, layering as you go.

Pound the cumin, garlic, and salt in a mortar and pestle. Mix in the lemon juice, sugar and olive oil until well amalgamated.

Pour the dressing over the carrot and spinach and sprinkle with the roasted black onion seeds.

Chicken & Mushroom Pie served with Clifton Kitchen Greek Salad

Tags

balsamic, capers, chicken, cream, dairy baking, eggs, feta, food and drink, Greek style salad, green peppers, Kalamata olives, milk, Olive oil, onions, organic, puff pastry, radishes, recipe, red wine vinegar, salad, Seasoning, Thyme, tomatoes

When one manages to find good organic products it is a bit like finding your own gold deposit. Every two weeks I receive a delivery of good organic meat from Simply Wholesome and or Go Go’s; the selection which may range from good strong heavy boned chickens to a leg of young goat, eggs, butter, organic wine and whatever new products they may have managed to source, which I am always keen to try.

The chicken produced a fantastic roast, good flavour, and being so large also provided sufficient meat for a chicken pie, this was served together with the Clifton Kitchen Greek style salad.

If you have some puff pastry in the deep freeze, to make this pie is quick and easy.

Chicken Pie

Serves 6

Ingredients

300g cooked chicken, diced

1 large onion, finely chopped

15ml fresh Thyme finely chopped

2 cloves garlic finely chopped

200g Portobello mushrooms or button mushrooms, finely sliced

60ml dry sherry

150ml cream

100ml milk

3 large eggs

Olive oil

Seasoning, salt and pepper

Method

Set the oven to 180C. Roll the puff pastry to line a 20cm loose bottom tart or quiche tin. Using a fork, lightly prick the base all over, insert some baking paper and top with baking marbles or beans. Bake for 10 minutes, remove the baking marbles and return to the oven for 5 more minutes, remove and set to one side while you prepare the filling.

In a pan sauté the onions in some olive oil until translucent, add the garlic and Thyme and sauté for a few about 5 more minutes, remove from pan to a dish.

To the same pan add the mushrooms and sauté until the liquid produced by the mushrooms, has evaporated and the mushrooms are golden brown. Add the sherry and cook for a few more minutes. Add mushrooms to onion mix and season, add the diced chicken.

In a bowl mix together the eggs, milk and cream, season lightly then pour mixture over the filling and incorporate well. Pour filling into pre-cooked tart base.

Bake for about 35-45 minutes, by which time the custard should be just set.

Serve with Clifton Kitchen Greek salad

Clifton Kitchen Greek Salad

This is an elegant salad bursting with full flavours of cheese, olives and fresh ingredients.

Serves 6

Ingredients

1 English cucumber, diced

5 tomatoes, diced

6 radishes thinly sliced

1 medium onion thinly sliced. Red if possible

1 green pepper, finely diced

300g Kalamata olives, pips removed

30g capers

200g feta, crumbled

10ml dried oregano

120ml olive oil

20ml red wine vinegar

A drop or two of balsamic vinegar

Salt and pepper to taste

Method

In a bowl combine the cucumber, tomato, radishes, onion and green pepper. Scatter over the olives, capers, feta and oregano. Drizzle over the olive oil and vinegars; toss well to coat all of the ingredients. Season with salt and pepper as needed, serve.

Lunch For One–Lightly Poached Salmon Served With Fig & Raisin Chutney

Tags

chutney, cooking, farmed salmon, figs, fish, food, home made bread, Olive oil, Oregano, organic, raisins, salmon, Seasoning, wine

Steel grey in colour the choppy waves capped with white foam, heave and churn wildly below my garden deck, it is as always quite an awesome site. It’s raining too and I am pleased that I shopped for food yesterday.

Tomatoes cut in half lightly drizzled with olive oil, topped with a smidge of Demerara sugar, a light sprinkle of Greek oregano and salt and pepper, are roasting off in the oven. It should take about an hour and half at 180C to reduce them to a concentrated richness. When done I put them in a pot, add some chicken stock, correct the seasoning and simmer for about 5 minutes then blend the lot together. Sometimes I will strain the soup, most times I prefer not to. By roasting the tomatoes you get a rich unctuous creamy textured soup yet it has no cream, served with some crusty homemade bread and a good bottle of wine it makes a perfect light dinner or a starter.

But for lunch; a nice piece of fresh farmed salmon seasoned and gently poached in about two table spoons of the fat, skimmed off the top of the stock from last night’s coq au vin, it adds another layer of subtle flavour. I serve the salmon with some fig and raisin chutney which compliments the fish beautifully.