Happy Hour Cocktail: Mackay Martini...

My parents house move was successful and they are now busily settling in to their new home.

One of the house warming gifts they received was a bag of bush lemons from a friend’s garden. I had never heard of them before and they are certainly strange looking things.

They have a very intense lemon flavour which adds a wonderful fresh zing. I use lemon zest on pasta, in salads, soups, in muffins, breads and on yoghurt. It really brings a fresh summery pick me up to so many dishes.

Lemon juice is ideal for salad dressings, marinades and as an addition to drinks – particularly cocktails.

Last night for happy hour I decided to make one of my favourite drinks: a gin martini. A martini needs a good helping of lemon peel and it gave me a great excuse to try the bush lemons.

It was lemony and delicious and provided a welcome happy hour break from unpacking boxes!

Luna Raye’s Mackay Martini

Ingredients

1 ounce good quality gin ( Bombay Sapphire or Tanqueray are ideal choices)

1 capful of dry vermouth

3 generous strips of bush lemon peel (if you can’t get ahold of bush lemons use the peel from regular UNWAXED lemons).

Add about 1 tsp of fresh lemon juice.

Directions

In a glass add 3 ice cubes.

Add the capful of dry vermouth and swish around the glass coating the ice cubes and bottom half of the glass.

Add the ounce of gin.

Add the bush lemon peel and juice.

(If you aren’t using bush lemons then add the unwaxed peel and juice of a regular lemon).

Enjoy!

If only the oven was working I would love to use the lemons to make a lemon drizzle cake.

Bush Lemon an essential ingredient in the Mackay Martini

Mackay Martini

Good Friends, Sunshine And Olive Tapenade....

As we get older it can become difficult to maintain friendships. There always seems to be something getting in the way of us reaching for the phone or writing a card or letter. Social networking sites don’t really help matters either. Sure we can ‘see’ what our friends have been up to, and keep tabs on their profile but it isn’t the same. It isn’t meaningful communication.

I met my best friend Jessica when we were 16 and had just finished an exam. We walked home together and talked about all sorts of things. A few days later she surprised me by giving me a call and inviting me to a David Bowie concert. It was the beginning of an extremely special and wonderful friendship that has lasted for the better part of 23 years.

Over the past 5 years however it felt like we were starting to drift apart. We both live on different continents and it was becoming increasing difficult to find the time to visit one another. Family commitments and work pressures also played their role, but somehow we managed to keep our friendship going.

I was absolutely overjoyed when I got a message from Jess saying that she was coming over to the UK to visit. It had been far too long! We had a wonderful time together and it really felt like no time had passed at all between us. The weather was on our side and we went for long walks in the country, explored farmers markets, visited some of Kent’s most exciting attractions (sadly we didn’t make it to Tea Pot Island in Maidstone – that has been saved for the next visit!) and hung out in the garden drinking wine and eating good food. We also had a short break in Bruges which gave us the opportunity to explore a wonderful city together. The food was excellent and I can’t say enough about the beer – delicious!

One of the first nights she was here, Jess prepared a wonderful little appetizer for us to eat in the garden. I had never had Tapenade before and I can’t believe how easy it is to make. This is definitely something to enjoy with good friends and good wine. Don’t forget to make a toast to the beauty of true friendship.

Jess’s Friendship and Sunshine Tapenade

Ingredients:

1 x 250 gram container of pitted Kalamata olives (you can use any kind of olives – just make sure they are pitted before you put them in the blender!).

1 clove of garlic.

Drizzle of Olive oil (mixture should be slightly moist and easy to spread).

Pinch of sea salt.

Black pepper to taste.

Directions:

Add all ingredients to a blender and mix well.

Spread on baguette slices and gently warm in the oven.

Serve with red wine in the garden and enjoy with good friends!

Jess’s Friendship and Sunshine Tapenade

Oven Baked Basa Fillets With A Zesty Marinade....

Basa is a type of catfish native to the Mekong River Delta in Vietnam. It is becoming much more popular here in the UK and is available in most supermarkets. It’s a white fish with a firm, meaty texture and is sometimes used as a substitute for cod. What I love about basa is that it’s a very versatile fish and really easy to cook. Check out this great website for more inspiring basa recipes.

Another bonus I have discovered with basa – no bones! Or at least none that I have found and you know with fish – even the carefully filleted ones – there are always bound to be bones lurking somewhere. I do love fish but the bones really stress me out. A childhood incident where a fish bone became stuck in my throat resulted in me having to eat slice after slice of ‘wonderbread’ to help remove it. Wonderbread was never quite the same after that.

Ok no more trips down memory lane – let’s get on with the recipe!

Luna’s Recipe for Basa Fillets With A Zesty Marinade

Marinade:

Juice of 1/2 lemon.

1 clove of garlic, minced.

1 Tablespoon of freshly grated ginger.

1 Tablespoon of runny honey.

3 Tablespoons of light soy sauce.

Directions:

Put the basa fillets in a shallow dish and cover with the marinade.

Leave to marinate for 30 minutes to an hour. I turned the fillets over twice during the marinating process just to make sure everything was covered.

Preheat oven to 180C

When the fillets have marinated long enough place them on tin foil, spooning any remaining marinade on top.
Fold the tin foil around them like a parcel and place them on a baking sheet.

The directions on the pack said to cook the fillets for 20 minutes – I actually cooked them for a lot longer – 45 minutes!

Note to self: Before you start cooking make sure husband is actually on his way home and not stopping off at the pub for a quick pint after work!

Fortunately the extra time in the oven did not impair the flavour at all. In fact the fish was incredibly moist and very VERY tasty! I think the lemon juice probably helped.

I served the fillets with my favourite Egg Fried Rice courtesy of Ken Hom and some lightly steamed broccoli.

This was a filling dinner but it felt very light. It’s perfect for a warm Spring evening with a glass (or two) of Sauvignon Blanc from New Zealand.

Oven Baked Basa Fillets in a Zesty Marinade.

Sorry about the quality of the photograph – I must get a new camera and stop taking photos on my phone!

Maple Syrup Glazed New Potato Salad With Crispy Pa...

I love watching cooking shows and one of my favourites here in the UK, is Saturday Morning Kitchen hosted by James Martin. They always have a wonderful selection of chefs that demonstrate a broad range of delicious recipes you can easily try at home.

Just the other week I watched as chef Shaun Rankin prepared the most amazing salad of maple syrup glazed new potatoes with crispy pancetta and squid. This was a recipe I knew I had to try. On the show he actually used Jersey Royal New Potatoes. This lovely little potato has a firm texture and slightly nutty- sweet taste. What makes these potatoes so special is that to be a true Jersey Royal New Potato it has to come from the island of Jersey itself.

What really excited me about this recipe (aside from the fact that it involves one of my all time favourite food items: Maple Syrup!) is that it also uses squid; something I love to eat but have never tried to cook at home. I guess the idea of preparing and cooking squid always concerned me. Luckily our local fish monger did the deed as I didn’t think I was up to that particular task– I felt cooking it was enough of a challenge for one day! To my amazement I discovered squid is actually very easy to cook – the only real danger is in over cooking it. It really doesn’t take very long at all.

While the addition of maple syrup may seem odd, trust me when I say it really is the magic ingredient that brings all the beautiful flavours of this dish together. If you want a recipe that is perfect for an elegant Sunday brunch then this salad is for you! My husband and I were really impressed with the results and will absolutely be making this again. I’m glad I watched Saturday Morning Kitchen as it really inspired me to try something new!

Maple Syrup Glazed New Potato Salad with Crispy Pancetta and Squid

Chinese Style Chicken Thighs With Egg Fried Rice....

In these tough economic times many of us our counting our pennies and looking for bargains when we do our food shop. Using leftovers creatively is a great way to save money, as is using less expensive cuts of meat. I have become very fond of using chicken thighs which are much cheaper and more flavoursome then chicken breasts.

Tonight I tried a completely new recipe with some chicken thighs and served it alongside some egg fried rice. It was a hit and I will be making this again for sure!

Luna Raye’s Chinese Style Chicken Thighs.

Ingredients

4 chicken thighs with skin and on the bone (I use organic free range chicken).

For the Marinade:

5 Tablespoons of Superior Dark Soy Sauce.
Juice of half a lemon.
2 Tablespoons of runny honey.
2 cloves of minced garlic.
1 Tablespoon of freshly grated ginger.
Drizzle of olive oil.

Directions

Mix all marinade ingredients together in a large bowl.

Add chicken thighs to the bowl and mix thoroughly into the marinade so the thighs are completely covered.

Cover the bowl and allow the thighs to marinate for 30 minutes to an hour.

Add to an ovenproof dish and cook at 200C turning the thighs at least twice during cooking. I like the skin on top to crisp up.

Cooking times may vary but I kept mine in the oven for an hour. Do make sure the chicken is cooked through before serving.

Egg Fried Rice

For the egg fried rice recipe I used Ken Hom’s recipe as a base but made a few changes. This is a great recipe top play around with. Follow the basic directions and try adding different things like bean sprouts, bamboo shoots and prawns. For my version I used:

• 1 cup of cold cooked white basmati rice.
• 2 salad onions (spring onions) chopped finely.
• ½ cup frozen peas (thawed).
• ½ cup frozen sweet corn (thawed).
• 2 eggs beaten with 1 Tablespoon of light soy sauce (I had run out of sesame oil).

Chinese Style Chicken Thighs With Egg Fried Rice

Fillet Steak with Frites and Caesar Salad. A Recip...

Last night my husband surprised me with a pre-Valentines romantic meal! He grilled 2 fillet steaks and served them with frites and a Caesar salad. It was wonderful and the Caesar salad made it extra special as he used my Grandfather’s recipe for Caesar dressing – which simply is the best Caesar dressing I have ever tasted.

Here is my Grandfather’s recipe.

Ingredients:

• 2 garlic cloves (minced).
• 1 anchovy fillet (or 1 Tbsp of anchovy paste).
• 1 Tbsp of olive oil.
• 2 egg yolks slightly beaten.
• 3 Tbsp of “Maille a L’Ancienne” mustard. This is a type of Dijon mustard with seeds and is A VERY IMPORTANT INGREDIENT.
• Juice of ¼ lemon.
• ½ cup of olive oil (I do use slightly less)
• 1 dash of Worcestershire sauce.
• 2 dashes of Tabasco.
• 3 Tbsp of Parmesan cheese.

Method:

Add all the ingredients together in the order they appear in this ingredients list. Combine each ingredient well before adding the next one. This will make the basic dressing.

Use 1 large head of Romaine lettuce (this should make enough for 4 servings).

Toss the Romaine with the dressing.

Add another ½ cup of Parmesan cheese and toss again till well mixed.

Just before serving you can add crushed bacon and/or croutons. Toss again just before serving and enjoy!

Tonight it’s MY turn to make the romantic meal. Wish me luck.

Fillet Steak with Caesar Salad and Frites

Nachos With Homemade Guacamole....

Saturday night is nacho night. I love Tex Mex food and nachos are always top of my list. I especially love them with sour cream and homemade guacamole.

I mash 3 large avocados in a bowl. I do like my guacamole chunky so I don’t mash them too much. If you prefer a smoother mix you can always purée the avocados in a blender.

I add lemon juice which stops the avocados turning brown. It also adds a nice tang to the dish. Usually 2-3 Tablespoons is enough but tasting and seasoning as you go along is important.

I also add salt and pepper and 1-2 cloves of minced garlic to taste. If you like a bit of extra spice you can add some chilli flakes.

Guacamole is great with nachos but I also love it on toasted bagels too!

The Lemon Posset Has Landed!...

Well here it is, my first ever lemon posset. I decided to garnish it with a bit of whipped cream and a few glace cherries. An experiment with making my own candied lemon peel ended disastrously – I will save that story for another day.

As for the actual dessert I still can’t believe how simple it was to make.

Now to get stuck in!

Here is the recipe I used, kindly shared by MARLENE28 at All Recipes.

Ingredients

750ml (1¼ pints) double cream

200g (7 oz) caster sugar

3 lemons, juiced

Directions

In a saucepan over medium high heat, stir together 750ml cream and sugar. Bring to the boil and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

Organizing Your Weekly Shop....

Saturday is the day we normally do our weekly shop. It’s a good day to stock up on fresh fruit and vegetables as there is farmers market nearby. For the other bits and pieces we need we visit our local supermarket.

During the week I make a note of items that need to be restocked. This helps to make sure I don’t forget anything (believe me I need all the help I can get!). I also always check that I have the ingredients for some simple no fuss suppers. Things like;

Pasta: for macaroni and cheese or another simple pasta dish.

Butter Beans or Pot Barley: for soup.

Rice: for egg fried rice.

Baked Brown Beans: for beans on toast.

Self Raising Flour and chocolate chips: for easy bake cookies.

I also like to research at least 2 new recipes and buy the ingredients for them. That way we have the option of either cooking something new OR  if we are feeling tired we can put together something tasty and homemade very quickly.

One of the recipes I am going to make this week is from All Recipes. It’s for a wonderful looking dessert – Lemon Possets.

I will let you know how they turn out!

Here is the recipe:

Ingredients

750ml (1¼ pints) double cream

200g (7 oz) caster sugar

3 lemons, juiced

3 tablespoons additional double cream to serve

Preparation

In a saucepan over medium high heat, stir together 750ml cream and sugar. Bring to the boil and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

Easy Salad Dressing...

Tonight I had a sudden craving for a rocket (Arugula) salad alongside my jacket potato. A very dear friend of mine first introduced me to rocket about 10 years ago and with it she made this very tasty dressing.

2 large handfuls of rocket leaves.
3 Tablespoons of Extra Virgin Olive Oil.
2 Tablespoons of Balsamic Vinegar.
1 Tablespoon (or a generous squeeze) of fresh lemon juice.
1-2 cloves of minced garlic (I tend to use 3-4 but I love things to be very garlicky)

It’s as quick and easy as that!