|Ooh this is delicious!
King Lear, my favourite character of Shakespeare’s, speaks with regal relish when he utters the words “nothing will come of nothing.”
Indeed something will always come of something. And so it is that in loosing something, something new is found. As those of you who read my blog may know, both my Parents have passed on in the last two years, I’ve gotten married and most recently welcomed my second child into the world. Much of our identity comes from our parents, so in loosing both of mine I’ve had to take stock of everything that is important to me. De-cluttering the heart and mind is no easy task. I hope to share some of this with you in my posts, though I promise there will be no sentimentality or morose meanderings. Life is for living and loving and that has never been so apparent to me.
As this is a food blog the main aspect will always be recipes, though food alone doesn’t interest me, it’s the act of doing, the art of mixing, and the generosity of cooking for the ones you love that really gets me excited. My food thoughts and new recipes now return with love and a healing heart, needless to say I’ve missed my blog and I’ve missed you! Part of the joy of writing is indeed hearing back from you; food likes nothing better than to be shared and talked over. So my soil has been harvested and my thoughts have rested, I’m now stirring at the prospect of wintertime and all of the seasonal harvest that beckons.
I’m enjoying the special moments that each day brings, my heart melts often, perhaps part of this is hormonal, the other and more abundant side is definitely a feeling of total love and appreciation for all the blessings that a new life brings! Also letting go of anything that doesn’t make the broth taste good! There I go again, de-cluttering.
Good news also comes in the form of me being offered to write my first column for a wonderful magazine called “Families First.” I’ve happily accepted and will share more of that with you in January….
The other day whilst reading Lillian Too’s little book of Feng Shui in my most clucky voice to my younger son, three weeks old today! I was taken in by the idea of yin and yang – light and dark – there is balance in everything and so it is with thanks that I deeply appreciate all that I have and of course my Folks live on through me and both my sons.
|Balance brings harmony ~ nature knows best
Now, back to Feeling Food, back to flavour, back to nourishment, back to Love and memories to savour!
This recipe is swimmingly sensational, best of all it’s simple and adaptable. Sea bass, a sweet, white, textured fish relishes a ruby dazzling of opulence. Spoon over this dressing of deep-red tartness and you will woo even the faintest appetite, I promise.
|Bag some berries!
I love berries, each season offers a treasure chest of delights and this recipe may be adjusted to suit anytime of year. I’ve used Blackberries in this, however Cranberries are soon in season and rather than neglecting these soulful berries until Christmas day, I say indulge, infuse and saunter in their nutritional glory. Berries give rubies of goodness with each bite – they’re rich with vitamin c and contain powerful infection-fighting properties. Instead of grabbing a hanky, grab some berries and get cooking;
We eat to live, not live to eat.
Our food choices reflect our sense of identity and culture, eat well and life and everyone you meet will be the better for your care.
YOUR BERRIES NEED YOU!
In eating them you may say goodbye to a plethora of ailments and greet with warm cashmere covered arms oodles of berry benefits. My favourite bit of berry trivia is that berries protect the brain from neurological damage. That alone makes eating them essential.
Seared salted sea bass with a berry dressing is a gorgeous and simple dish that takes minutes to make, the secret to crispy skin takes us back to the sea. Salt!
Busy Mums and Dads, or those who’ve returned from a long day at work will love the ease of this delight – roughly 25 minutes from start to finish and a Mermaid/ Merman feast awaits. The colours on the plate will bring cheer to your heart. I love pan-frying sea bass, it’s a chameleon like fish, one minute Moroccan spiced, the next Thai, and sometimes like this, plain and classic with a simple dressing.
Buy your sea bass on the day of cooking and ask the fishmonger to scale and clean the fillets. I love to serve this on a bed of soft mash with a drizzle of truffle oil, mind, use only a dot, as truffle oil is potent.
More that anything, enjoy the experience and moment of each step.
Here’s to dancing always,
Seared salted sea bass with a berry dressing
FOR THE DRESSING
Butter, 150g unsalted
Garlic, 1 clove bashed
Rosemary, 3 sprigs
Cranberry juice, 150ml
Sherry vinegar, 50ml
Shallots, 2 finely chopped
Fruit sugar, 1 tsp
Fresh berries 100g (whichever is in season and are grown closest to home)
Flat leaf parsley, 1 tsp finely chopped (optional)
HEAT butter in a frying pan on a low heat for 3 minutes until nearly melted.
ADD garlic and rosemary sprigs and cook for a further 3 minutes on a slightly higher heat.
REMOVE pan from heat and set aside to allow the flavours of herb magnificence to infuse.
SIMMER cranberry juice in a small saucepan.
ADD sherry vinegar, shallots and fruit sugar.
CONTINUE to cook until sauce has reduced to syrup.
STRAIN flavoured butter through a sieve and pour into syrup.
SCATTER in the cranberries/ any seasonal berry, and continue to stir until just softened.
TURN off heat and switch your attention to the sea bass.
FOR THE FISH
Sea bass fillets x 2
Freshly ground black pepper
SCORE the skin lightly with a sharp knife.
HEAT a medium sized non-stick pan* over a high heat.
DRIZZLE enough oil to cover base of pan.
GENTLY place fillets, skin side down, onto pan and lower heat to a medium.
COOK for 4 minutes exactly.
TURN and cook for a further 2 minutes.
SERVE on a bed of mash, skin side up and lovingly pour over the ruby dressing.
WOW WOW WOW!