Human nature is bloody scary. We all like to think that if it happens to us we would take the high road or whatever, but when chaos reins the layer of civility peels off faster than a ripe banana skin.
This is a blast from the past or my own contribution of sort to the recent 10-year challenge craze. Normally, I’m not the one for internet crazes, nor am I a particularly nostalgic person, but I found this album while looking for a photo of an old dish and thought why not. It was an interesting trip, one of the first ones with that job actually.
I am all for Whole Foods when in North America or the UK, but when in France you can’t beat a fresh fruit and veg market. The quality of produce is superior, but more than that, it’s the atmosphere, the good and the grumpy, the smells and the sounds. I love it all. Because of my job I spend a lot of time in markets, but you’ll probably find me in one of the below-mentioned markets at least once or twice a week even when I am not working.
I prefer to make the calzone pizzas over the open-faced ones. This is not because I think the calzone is a superior variety; instead, the reasons are practical. Unless you are making a single pizza, you really shouldn’t bother if you don’t have a pizza oven. Sad truth, I know, but it is what it is. The way I go about making the calzones is to make a few and place them instantly on the incredibly hot stone. Cook for 4 minutes then take them out and put them on a tray. I finish by cooking them “en masse”.
Here is a good one. This dish has an absolutely wonderful texture, and with the vegetables piled on top it really is a showpiece on the table. It is also a cool dish for camping trips because it is so easy to make. I had the idea for this dish after watching a Hugh Fearnley-Whittingstall TV show where he nailed a side of salmon to a board and left it up right by a bone fire. As you will see, I gave it a little Asian twist.
I am a huge fan of the Levantine cuisine, it is one of my favourites really, and I will get into all the reasons why in another post. With this weeks recipe I am giving you a nice little example if perhaps not the most emblematic one. This is a lovely, fragrant and healthy dish made with pearl couscous. I am keeping it fully plant-based by adding several raw and cooked vegetables, some herbs, olive oil and lemon. It is quite simple and simply delicious.
Finely chopped with some herbs, grain mustard, lemon juice and a little extra virgin olive oil.
Different colour radish’s with quickly char grilled mahi and red chard.
Sous-vide lobster tail. Cooked at 53 degrees celsius for 13 minutes. Then pan fried. Served with coriander and mango.