…………… since I’ve posted anything. Of course, that doesn’t mean that I’ve been starving myself, just that I’ve not been photographing any of my food. This is mostly because I’ve just been eating things that I’ve written about before, but here is a quick round-up of the few pictures I have taken. Continue reading
I made this towards the end of last week, and although it was a lot of work, it was well worth the effort Continue reading
This is a Spanish-flavoured dish, because hake is a popular fish in Spain. Continue reading
A fish dish tonight; pan-fried hake fillet with steamed English asparagus and buttered Jersey Royals.
No complicated cooking here, just simple ingredients treated with a minimum of fuss. The only garnishes are a dollop of tartare sauce, a drizzle of extra virgin olive oil, some sautéed lardons and some finely chopped parsley.
Gorgeously fresh tasting and Summery and delicious accompanied by a bottle of Fairtrade South African Chenin Blanc from Waitrose.
I like Chenin Blanc as a grape, it is one of the less widely appreciated varieties but is a classic grape in the Loire Valley in France, where is is used for everything from young dry wines to luscious golden sweet wines that can age for decades.
It is one of the varieties that I think does well in South Africa, a country that I personally think produces better white wines than reds. This example is fruity, dry and in something of a similar style to some Loire wines.