Here you can find a collection of our thoughts, reports and ramblings together with some fun things we find along the way. We try to update the blog at least once a week and more often during busy periods so make sure you check back regularly.
Posted Thursday, 30 May 2013 / Written by The Twig
Admittedly it's raining as we write this...the weather can't quite seem to make up its mind at the moment. But as we inch our way towards Summer, here's our latest guest blog with some fantastically fishy thoughts on some barbecue alternatives:
The UK’s clouds have now parted and the summer sun seems to be making its much welcome, albeit brief, return. And, as usual, us Brits are the first to reach for the barbeque.
However there is an alternative alfresco dining option to flame-cooked (and, let’s face it, often cremated) burgers and sausages. If you’re looking to steer clear of burnt meat on the BBQ this summer, good quality seasonal fish is a delicious red meat replacement and not only is it tasty, but it’s lighter and healthier, too. Perfect for outdoor dining.
So, what’s seasonal for May and June? Well, the good news is that there are a number of choices. The best time to buy Brill, Red Mullet and Turbot is now. Turbot is one of our favourites and, whilst it can be expensive, it doesn’t have to be solely reserved for the most prestigious of restaurants and fine dining experiences. Turbot does need to be treated with a degree of care, however, and contact with direct heat should be avoided. A simple and effective way of cooking Turbot on the BBQ is to wrap it in foil parcels with a little oil, wine and a sprinkling of herbs.
For those looking to splash out now is also the time for Lobster – and here is a BBQ recipe that draws on the distinct flavours of parsley, shallots and rosemary to create an exquisite dish. Even for those looking for something a bit more familiar, summer is the best time for Hake and Plaice. Plaice is similar to Turbot in terms of its delicate texture and it also needs a careful approach when being cooked. Hake meanwhile is more robust and can be complemented with strong flavours such as Paprika and Chorizo.
Oh, and whilst Scottish Salmon can be found all year round, it’s versatility – and the fact that it’s so tasty – make it a firm BBQ favourite. And don’t forget that salmon skin, when cooked until crisp, is absolutely delicious. Jamie Oliver’s Crispy barbecued side of salmon with cucumber yoghurt recipe is stunning – and simple to make, too. If all of this seems too much like hard work, then there’s nothing better than kicking back in the garden with a glass of white wine and some smoked salmon sprinkled with cracked pepper and lemon juice. Whilst no BBQ is required for this gem, a generous helping of seasonal summer sun is. Divine!
So, with food as tasty, varied and as versatile as this, who needs red meat and black sausages? Either way, I know how I’ll be dining this summer.
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Posted Tuesday, 14 May 2013 / Written by The Twig
Dear blog readers,
You will have noticed that there hasn't been much action here recently. That's because we've been taking some time to work out how best to share our news with you.
Having looked at the options, we've taken the decision to move all of our blogging across to our Facebook page. It's not a decision we've taken lightly - we know not everyone uses Facebook - but, having done a bit of research, we think the majority of you do. So, since you'll be checking in, updating and generally keeping in touch over there, we thought we might as well join you.
It's not necessarily a permanent decision; we'll see how it goes. If you hate it we'll reconsider, but we hope you'll join us to enjoy the same great seasonal food news and articles, just in a slightly differnt format.
The Well Seasoned Team
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