COOKING WITH THE FOOD ARSONIST

Open-Air Market Fare

One of the nicest things that this one has found about living in England is the abundance of open-air markets where a variety of products can be bought. Each town of any size seems to have at least vendors in the town square or another area that offers fresh produce, breads, dairy products, meats, seafood, flowers, and other goods at least two days a week if not every day. It’s an adventure to walk among all the vendors. Smells reach out to entice you from all directions, coupled with the vendors hawking their goods.

Master and ra` spent last Saturday wandering around one of the special open-air markets that comes into this area a few times a year –all sorts of French vendors. The normal sounds were replaced with lilting French accents and politely offered samples of French dishes, cheeses, olives, honeys and biscuits (cookies for the American readers!). Lots and lots of cheeses made with sheep and goat milk. Master is a cheese fanatic and bought so many different varieties. The Gorgonzola cheese was used during the week with portabella and other mushrooms in a wonderful risotto. Delicious crepes –Master bought ra` one with Grand Marnier and she was very, very glad she wasn’t driving!

It was an absolutely wonderful summer afternoon culminated in putting the fresh produce and tuna from the markets to very good use. The summer has been wonderful, ra` hopes you enjoy these foods.

MENU

Refreshing Gazpacho

Olive Bread

Caribbean Grilled Marinated Tuna with Sweet and Sour Dressing of Chilli and Pineapple

Roasted Rosemary New Potatoes

Berry Berry Nice Cheesecake

Drink Selections:

Caribbean Cruise

Goom Bay Smash

Nursery Fizz

Refreshing Gazpacho

Yield: 4-6

Prep & Cook Time: Up to 30 minutes

Ingredients:

21 oz (600ml) water
27 oz (750g) ripe plum tomatoes, eyes removed and scored
1 medium cucumber, peeled and chopped
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15ml) lemon juice
1 small red pepper, deseeded and finely chopped
2 tbsp (30 ml) caster sugar
1 tbsp (15ml) balsamic vinegar
salt and freshly ground black pepper
Chopped basil

1. Put the water into the fridge.
2. Boil another pan of water using approximately 2 pints (1.2 litres) and plunge the tomatoes in for no more than 8 seconds. Remove, placing directly into a cold water bath. Cool and then peel off the skins and keep to one side.
3. Put the cucumber, onion, garlic, extra virgin olive oil, lemon juice and red pepper into a liquidiser and blend for 1-2 minutes.
4. Roughly chop the tomatoes, add these to the liquidiser, pouring in the chilled water as you blend to make a flowing consistency.
5. Add the sugar, balsamic vinegar and season to taste.
6. Put back in the fridge until ready to serve. Garnish with chopped basil before serving.

Olive Bread

Prep and cook time: 30 minutes to 1 hour

Ingredients:

1kg (2lb 4oz) strong bread flour
150g (5 1/2oz) black olives, pitted and sliced.
1 tsp salt, more if the olives are less salty
2 tsp dried yeast
1/4 tsp dried oregano
1/4 tsp dried thyme
75ml (2 1/2fl oz) olive oil
40g (1 1/2oz) spring onions, chopped
40g (1 1/2oz) fresh coriander, chopped
500ml (18fl oz) warm water
1 tsp olive oil
1 tsp sesame seeds
1 tsp flour

1. Pre-heat oven to 450F/230C/gas mark 8.
2. Sift the flour into a large bowl and then add the salt, yeast, oregano, thyme, olive oil, spring onion and coriander. Mix together to combine. Mix in the water, kneading and turning until all the ingredients are combined into a firm dough. (When kneading, pour a little olive oil over your hands to stop the dough sticking.) Add the olives and knead into the dough. Place in a warm spot for 15 minutes to prove.
3. Remove and knead lightly to knock out the excess air, then cut in half. Form into a ball, then slice around the side of the dough (this makes for easy rising and a better shape). Using a knife make slashes across the top of the dough. Either drizzle over 1 tsp olive oil, rub it into the dough and scatter over the sesame seeds, or make a cross on top of the dough, brush with a little water then sprinkle over 1 tsp of flour in 2 quarters and 1 tsp of bran in the other 2 quarters. Place back in a warm spot for 30 minutes until risen.
4. Place in the oven for 30 minutes or until brown. When you knock on the bottom of the loaf it should sound hollow.
5. Serve warm with lots of fresh butter.
   

CARIBBEAN GRILLED MARINATED TUNA

WITH SWEET AND SOUR DRESSING OF CHILLI AND PINEAPPLE

Yield: 2

Prep and cook time: 10-15 minutes

Ingredients:

2 - 5 1/2 oz (2 x 160g) fresh tuna steaks
1 tsp (5 ml) fresh ginger, grated
1 clove garlic, crushed
juice of 1 lime
2 tbsp (30 ml) olive oil
2 apples, cleaned and washed
bunch of baby spinach leaves
1 tsp (5 ml) creamed horseradish
salt and pepper
For the dressing:
1 medium ripe pineapple
1 red chilli de-seeded, chopped finely
3 1/2 fl oz (100 ml) white wine vinegar
4oz (100 g) brown sugar
bunch of snipped coriander

1. In a bowl or container mix together the ginger, garlic, lime juice, creamed horseradish and olive oil with a little salt and pepper. Place the tuna steaks in this mixture and leave to marinade for 10 minutes.
2. Peel and dice the pineapple into a small sized dice and mix with the chilli then add both ingredients to the vinegar and sugar. Leave to infuse for a few minutes. (Note: if you are making the rest of the menu, prepare the marinade and leave the tuna in it while you do the other prep work.)
3. Meanwhile place the marinated tuna steaks on the pre-heated grill bars or under a normal grill and cook for 3 minutes each side.
4. Mix together the spinach leaves with some grated apple including the skin (either grate the apple immediately before serving or place a bit of lemon juice over the grated apple to keep from discolouring). Place this in a serving dish with the tuna steaks on top.
5. For the dressing, just before serving simply add the fresh green coriander leaves to the sweet and sour dressing. Pour this liberally over the steaks or alternatively in a small sauce bowl on the side.
   

Roasted Rosemary New Potatoes

Yield: 4 servings

Prep Time: 10 Minutes

Cook Time: 35 minutes

Ingredients:

1 1/2 lb (750 g) New potatos
4 tbsp (60 ml) Butter
2 tsp (10 ml) Fresh rosemary
2 Cloves garlic, finely chopped
Salt and pepper to taste

1. Preheat oven to 450F/230C/gas mark 8
2. Scrub and then parboil the new potatoes in boiling water for 15 minutes.
3. Melt the butter in a hot skillet. Stir in rosemary, garlic, salt and pepper.
4. Place the parboiled potatoes in a baking dish. Coat evenly with the melted herb butter.
5. Bake in preheated oven until potatoes are golden brown, approximately 15 to 20 minutes. Toss them occasionally to ensure that they are brown on all sides.

Berry Berry Nice Cheesecake

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ingredients:

40 Vanilla wafers
6 tbsp (90 ml) Butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup White sugar
2 tbsp (30 ml) All-purpose flour
2 tsp (10 ml) Vanilla extract
1 cup Cottage cheese, creamed
1/4 cup Cherry brandy
3 Eggs
3 1/2 cups Fresh blackberries (or use fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries)
1 tbsp (15 ml) Cherry brandy
1 tbsp (15 ml) White sugar

NOTE: Use any or a combination of fresh berries, such as raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you do not want to use alcohol, substitute orange juice.

1. Finely crush vanilla wafers, should yield about 1 1/2 cups. In a medium mixing bowl, stir together the vanilla wafers and butter. Press this mixture into the bottom and 1 3/4 inch up the sides of an 8 inch spring-form pan. Set aside while you prepare the remaining ingredients.
2. In a large mixing bowl, combine cream cheese, 3/4 cup sugar, flour and vanilla. Beat with an electric mixer on medium speed until smooth. Set aside.
3. Place cream cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just until combined. DO NOT OVERBEAT.
4. Pour half the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with the remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in a 375F/190C/gas mark oven. Bake, uncovered, for 40-45 minutes or until center appears nearly set when shaken.
5. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill until ready to serve. For topping, in a medium bowl, combine remaining 2 cups fruit, 1 tablespoon cherry brandy and 1 tablespoon sugar. Cover and chill up to 2 hours.
6. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

Caribbean Cruise

1 oz Meyer’s Rum
1 oz Dark Rum
3/4 oz Tia Maria
3/4 oz Cream of coconut
Splash of orange juice and pineapple juice

Blend with ice. Garnish with a twist.

Goom Bay Smash

1 oz Meyer’s or Spiced Rum
1 oz Coconut Rum
1/2 oz Crème de Banana
Splash of orange juice and pineapple juice.

Blend and serve in a hurricane or tall glass. Garnish with a twist of orange.

Nursery Fizz

For the designated driver or those who don’t want a bit of alcohol

4 ounces orange juice
4 ounces ginger ale
Slice of orange
Maraschino cherry

Pour orange juice and ginger ale into a large goblet. Garnish with orange slice and cherry.