simons-sauces

Squid Ink Risotto / Risotto al Nero di Seppia

Black risotto or risotto al nero di seppia made using cuttlefish or squid ink is a dramatic looking dish originating from Venice.
In my recipe I use homemade fish stock, it is worth the time to make your own stock as It gives a fresher more intense flavour, but stock cubes can be used.

Fish Stock

Ingredients
1kg fish bones and skin, preferably bones from white fish , try to avoid oily fish such as salmon or mackerel as it can become bitter.
1 carrot, peeled and roughly chopped
1 onion, peeled and quartered
1 leek, roughly chopped
1 stalk celery, roughly chopped
½ bulb fennel, roughly chopped
6 black peppercorns
2 bay leaves
3 fresh parsley stalks
I glass of white wine
Splash of olive oil

Preparation method

1. Put all the vegetables into a large pan add the oil, peppercorns, bay leaves and parsley, gently heat to soften but not colour.

2. Remove Gil’s from the fish heads and rinse under cold water to remove any blood stains.

3. Once vegetables have softened pour in the wine and turn the heat up to cook off the alcohol.

4. Add fish bones and 2 litres of water bring to the boil and skim off any scum that has formed.

5. Reduce the heat cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool or use directly in your risotto
Any leftover stock can be frozen and kept for 3 months.

Squid Ink Risotto / Risotto al Nero di Seppia

Ingredients

1.5 litre fish stock
50g/2oz butter
1 onion or banana shallots finely chopped

½ tsp dried red chilli flakes
250g/9oz arborio rice ( risotto rice)
125ml/4½fl oz dry white wine
2 sachets squid ink (available from some fishmongers)
500g squid
salt and freshly ground black pepper
1 lemon, zest only
2 tbsp flatleaf parsley
½ tsp dried red chilli flakes
extra virgin olive oil

Preparation method

1. For the risotto, place the chicken stock into a pan and bring to a gentle simmer.

2. Meanwhile, heat another pan until hot and add a splash of olive oil and the butter. Once the butter has melted, add the onion, half of the garlic and chilli flakes. Cook for a few minutes until softened, but not coloured.

3. Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil.

4. Add the wine and cook until the liquid has reduced by half.

5. Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice.

6. Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite – this should take about 20-30 minutes.

7. Meanwhile, clean the squid. Pull the tentacles away from the squid’s body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the ‘ears’ from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the ‘beak’ at the base of the tentacles. Cut the body of the squid into rings.

8. preheat a pan until hot

9. Add splash of olive oil , the rest of the garlic and the squid. Cook on a high heat for 1-2 minutes or until coloured on all sides and just cooked through.

10. Remove the squid from the heat and place into a bowl. Add the lemon zest, parsley, chilli flakes . Mix together and season with a little salt and freshly ground black pepper.

11. To serve, spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of olive oil

For more info don’t hesitate to mail or call
: simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: Risotto, Squid

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Categories Fish and Seafood, Italian, Recipe of the day

Slow-cooked lamb shoulder with boulangere potatoes

3 Oct

Slow-cooked lamb shoulder with boulangere potatoes

Last weekend i had some guests over for dinner, it was a busy day, most of it spent away from home! So what to cook for them? Well I need something with not too much hassle that can impress!
Well I saw a great very simple recipe that was on a new cooking show from the BBC “Tom Kerridge’s Proper Pub Food.” Slow-cooked lamb shoulder with boulangere potatoes, which was just perfect because I didn’t have much time to prepare anything, and wasn’t really in the mood to cook.
Omg I have to report this was delicious, the lamb just fell from the bone and melted in the mouth, the first layer of potatoes crispy and underneath unctuous and full of flavour from the thyme and onions.

Ingredients
Less than 30 mins preparation time
5 hours cooking time
Serves 6

3 medium onions, thinly sliced
6 large waxy potatoes, peeled and thinly sliced using a mandolin
1 bunch thyme, leaves picked
salt and black pepper
1 whole lamb shoulder
1 garlic bulb, peeled and separated into cloves
600ml good quality lamb or chicken stock
75ml olive oil
50g butter in blocks
cooked French beans (or other green vegetables), to serve

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Preparation method

Preheat the oven to 130C/275F/Gas 1.
1. In a roasting tin or dish layer the potatoes then the onions and thyme. Season with salt and pepper, repeat until everything is used up, the top layer should be potato, now scatter with the butter

2, Cut small incisions all over the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them deep into the meat to prevent them burning while the meat cooks.
3, season with salt and pepper and rub the olive oil all over he meat, now place on top of the potatoes

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4, Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.

Maybe it’s time to open some wine!!! I’ve got some St Emelion from 2011 🍷👍😉cheers

5, When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. If the potatoes rant quite crispy enough you can place back into the oven under the grill to crisp up whilst resting the meat, keep a close eye not to burn them.
Serve with French beans (or any vegetable of your choice).
Bon appetite😋

For more info , or if you wish I could cook it for you mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107,

Tags: Lamb, potatoes

Comments 1 Comment
Categories French, Meat, Recipe of the day

Crab. And my spicy crab spaghetti

30 Sep

There are around 4,500 different kinds of crab around the world, but brown crab is the most commonly available around the coasts of northern Europe and can weigh up to 3kg.
Crab is cheaper and just as tasty as lobster, it’s also full of protein and omega-3 fatty acids, which help build muscle, protect against heart disease and support the immune system

BROWN CRABS, have a delectable sweet flesh, and are prized by food lovers. Scottish ones, perhaps the most sought after, score top marks for their flavour, which owes much to them feeding in cold, unpolluted waters.

BLUE CRAB – although recently introduced to the Mediterranean, it is actually native to the Eastern side of North America, especially around the coast of Maryland.

SOFT-SHELL CRAB is blue crab in its moulted state – a much sought after delicacy. Blue crab sheds and re-grows its shell in just over 24-hours.

SPIDER CRAB – a northern European species, particularly popular in France.

SNOW CRAB – inhabits the deep cold waters of the Atlantic Ocean. It’s usually canned and processed rather than sold fresh.

White Meat
White crab meat comes from the claws and legs of the crab and while predominantly white in colour it does have a naturally occurring red/brown tinge throughout. White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavour, a sweet aroma and a naturally flaky texture. White crab meat is versatile and while it is consumed largely in sandwiches, it can be used in pastas, risottos, and salads as well as a canape topping.

Brown Meat
Brown Meat is from the body of the crab. It has a higher natural fat content, but is also extremely high in Omega-3. 100g of Brown Crab contains 2/3 of the 3g weekly recommended intake of Omega 3. Brown crab meat has an even pate like texture and a rich full flavour. The colour and texture of the brown meat vary throughout the year as the crabs physiology changes.

Cooking fresh crab .
Ingredients .
1 bulb of fennel chopped
1 tsp pepper corns
2 bay leaves
Salt, enough so the water tastes like the ocean

1,Pour 5 litres of water into a large saucepan and add around 5 tablespoons of sea salt, the fennel, bay leaves and peppercorns, bring to the boil

Grasp the live crab by the back legs and drop it into the water headfirst. For a more humane method, as you grasp the crab by the legs, stroke the top of its head until it falls asleep and then slowly drop it into the boiling water.
Bring the water back to the boil and only then start timing.
You should cook large crabs (about 1kg) for around 15 – 20 minutes, whilst smaller crabs will only need around 8 – 10 minutes.
Once the water has started to boil again, reduce the heat and simmer for the required time. The crab’s shell should turn a bright orange when done.
When the crabs are done, immerse them for a few seconds in cold water so that cooking stops and they do not overcook.

Picking for the crabmeat or undressing the crab .

Place the crab on its back onto a large chopping board and snap off the tail flap, legs and claws. With a fresh crab this should be very easy.

Pull the head shell away from the body of the crab
On the body part you will see the ‘dead man’s fingers’ a dozen or so (off-white spongy gills) which must be removed and thrown away.
With a crab pick or a teaspoon handle ( a crochet needle is also a fantastic tool for this ) pick out all the white meat from all the nooks and crannies from within the crabs body trying not to break off any bone as you go , this is time consuming but you’ll be rewarded with the sweetest tasting meat

Inside the shell remove the stomach sac, hard membranes, mouth parts and throwaway.
Using a teaspoon scoop out the brown meat, place in a small bowl and mash gently with a fork. This is fantastic in sauces and has such a rich flavour.

My spicy crab and squid ink spaghetti

If you have the crab ready to use this only takes 15 mins start to finish!
Ingredients
Serves 4

Olive oil
2 cloves garlic
1 red chilli (de seed for less heat) chopped, chilli and crab a match made in heaven!!!
700g of your undressed crab, white and brown meat kept separate
100ml white wine
zest and juice of lemon
500g squid ink spaghetti ( regular spaghetti can also be used if you can’t find the squid ink variety)
handful parsley copped
handful basil chopped
Salt and pepper to season

Method

1.Put a large pan of water on to boil for the pasta.
2.Pass the brown crabmeat through a sieve so it’s nice and creamy

3.In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chilli and crush again.

3.Tip in the crab brown. Zest the lemon into the mortar and then add the juice. Using a fork, beat well to mix, you are ready to cook your pasta, cook according to packet instructions.

4. 5 mins before the pasta is ready heat some oil in a pan or wok on a medium temperature, add the sauce once it starts to cook simmer add the wine and simmer for a further 2 mins (don’t let it boil)

5.Drain the pasta and tip into the wok or pan with the sauce, Immediately add white crab meat, chopped parsley, torn basil and toss to mix all together, season to taste and toss again .

6.serve direct in hot dishes , or if you want that 70s retro look serve in the shells ( thoroughly cleaned out of course) a cold glass of Pinot Grigio will go perfect to wash everything down!😉

For more info don’t hesitate to mail or call
: simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: Crab, spicy

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Categories Fish and Seafood, Italian, Pasta, Recipe of the day

Curry night with a Saag aloo & Rogan Josh

23 Sep

Autumn had officially arrived and the cold nights have started! So how about something spicy to warm you up.
Today I have two recipes, yes two delicious recipes!
Saag Aloo & Rogan Josh

Saag – meaning spinach, and Aloo – meaning potato, this classic north Indian side dish can be a great way to get the goodness of spinach into people (which lets face it, isn’t always easy). Not only does it contain healthy spinach, but this mildly spiced dish is truly delicious and tastes great alongside your favourite curry.

Rogan Josh is a ‘real curry’. Hearty, rich and flavoursome, with a medium spiciness, it is one of my most favourite indian curries. The dish originated from the Kashmir region of India, and like many Indian dishes there are many different variations. Our version uses a special blend of cardamom, garam masala and coriander with other spices and of course fresh tomatoes blended into a puree, to create a deliciously tasty, rich and aromatic dish.

Ingredients
Serves 4/6

Saag aloo
A great dish for vegetarians

• 4 large potatoes, cut into 2 cm pieces
• 1 onion, sliced
• 3 tablespoons vegetable oil
• ½ tsp each: cumin, crushed coriander seeds, turmeric, chili powder and fenugreek

• 2 green chilies, sliced
• 4 inch fresh ginger, grated
• 2 cloves garlic, grated
• 600g of spinach
• Juice of ½ lemon
• naan bread

Perpetration method.

1, Cook the potato until just tender.
2,Fry the sliced onions gently in the oil, add the spices and chilli and cook for 2-3 minutes.
3, Stir in the ginger and garlic.

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4, Drain the potatoes and let them steam dry for 1 minute.
5, Add to the onion mixture and stir fry all golden brown. Add any extra oil.
6, Mix half the spinach. Allow to shrink and add the rest. Let everything simmer for 8-10 minutes.
7, Add the lemon juice and serve

Rogan josh

Ingredients
Serves 4/6
• 5 tbsp vegetable oil
• 7 black peppercorns, left whole
• 3 black cardamom pods, left whole
• 5 green cardamom pods, left whole
• 4 cloves, left whole
• 1 cinnamon stick
• 1 piece of mace
• 1 onion, finely chopped
• 750g neck of lamb or mutton, bone intact, cut into pieces
• 6 garlic cloves, peeled, left whole
• 2cm/¾in piece ginger, peeled and cut in half
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp red chilli powder
• 2 tsp ground fennel seeds
• 1½ tsp garam masala
• salt, to taste
• 2 tomatoes, blended to a pulp in a food processor
• 3 tbsp plain yoghurt, stirred
• handful chopped fresh coriander, leaves and stalks

Preparation method
1. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.
2. Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.
3. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.
4. Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.
5. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.
6. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.

7. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
8. Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.
9. Stir in the chopped coriander just before serving.

10. Im serving this with basmati rice cooked in coconut milk ,Saag Aloo, naan bread and mango chutney

Still don’t fancy making it yourself ! I could come and cook it for you
For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: Curry, rogan, saag

Comments 3 Comments
Categories Indian, Uncategorized

ONION & OLIVE TART

22 Sep

Ok for a while now I’ve been baking tarts! This tart is so easy and delicious.
No need to make your own pastry just buy ready made, no hassle and no mess!!!
This tart can be made within 45 mins ( well that is if your good at chopping 🔪) a quick, easy and tasty dish for any occasion.
Serves 4
Ingredients

1 sheet of puff pastry (I love Dufour brand)
2 small red onions thinly sliced
1 banana shallot
150g mixed olives black and green de seeded roughly chopped
200/300g mix of cheddar and parmesan cheese grated
4 sprigs fresh rosemary
salt and pepper
2 tablespoons olive oil

Method
1.Preheat oven to 200c
2.Place the sheet of puff pastry on a baking tray covered with parchment paper.

3 score the pastry 1.5cm from the edge all around the pastry
4. Scatter within the scored edges with onion, cheese, olives and rosemary.
5. Season with salt and pepper and drizzle with oil.

6. Bake until golden, 18-20 minutes. (be sure to check often to make sure it’s not overdone) 7. Serve with a tasty green salad and a delicious glass of rose or white wine! Chablis grand Cru could be an option

Still don’t fancy making it yourself ! I could come and cook it for you
For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com 0031 (0)642297107

Comments 2 Comments
Categories Uncategorized, Vegetarian

Spiced Fig and Plum Tarte Tatin

16 Sep

Spiced Fig and Plum Tarte Tatin

It’s autumn again and this gives us more wonderful fruit, apples, pears, plums and delicious ripe plump figs. So what to with all that extra fruit? Well I’ve a really tasty desert for every one with a sweet tooth ” my spiced fig tarte Tatin ”

Now what is a ” Tarte Tatin ” ?
Tarte Tatin is a famous French upside-down apple tart (actually a sweet upside-down cake , apples are the traditional filling but other fruits can be used) made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate.

There is one rule for eating Tarte Tatin, which is scrupulously observed. It must be served warm, so the cream melts on contact. To the French, a room temperature Tarte Tatin isn’t worth the pan it was baked in.

My Tarte Tatin is made with figs, plums, nuts and spices which is a delicious twist on the original!
Here are a few fun facts and trivia about figs .

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Figsare available from June through September

Fig trees have no blossoms on their branches. The blossom is inside of the fruit! Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture.

Figs are harvested according to nature’s clock, fully ripened and partially dried on the tree.

Many believe it was figs that were actually the fruit in the Garden of Eden with Adam and Eve, not apples.

The early Olympic athletes used figs as a training food. Figs were also presented as laurels to the winners, becoming the first Olympic “medal.

In Roman times figs were considered to be restorative. They were believed to increase the strength of young people, to maintain the elderly in better health and to make them look younger with fewer wrinkles

The fig tree is a symbol of abundance, fertility and sweetness.

Eating one half cup of figs has as much calcium as drinking one-half cup of milk.

Ingredients

500g block puff pastry
plain flour, for dusting
200g golden caster sugar
100 g unsalted mixed chopped nuts
2 tsp ground allspice
80g butter
4 star anise
10 figs, halved
3 plums pitted and halved

Method

1, Roll out the puff pastry on a floured surface to about a 3mm thickness.

2, Place the pan that you’ll use – about 24cm – on top and cut round it with a sharp knife to make a pastry circle, Sprinkle the circle with a little of the sugar and put it into the fridge.

3, Heat the oven to 220C/fan 200C/gas 7. Put the remaining sugar and butter in a pan. Bring to the boil slowly, but do not stir it. When it begins to go a dark amber colour, add the star anise, allspice and cook for 1 minute more, then take from the heat

4, Put the figs and plums in with the stem pointing towards the centre to make a wheel pattern sprinkle over half of the nuts and cook over a low heat for 5 mins

5, Put the pastry lid on the top and tuck the pastry in as though you were tucking in some sheets. Put on a baking sheet and cook in the oven for 15-20 minutes, or until the pastry is golden, puffed and cooked through.

6′ Take out of the oven and leave the tart to stand for 10 mins, then invert it carefully onto a serving dish, sprinkle over the remaining nuts and serve with crème fraîche or ice cream😋.

If you’re still nervous about trying this dish I can cook it for you !🍴🔪
For mor info don’t hesitate to mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: Fig, tarte tatin

Comments 1 Comment
Categories Deserts, French, Recipe of the day

Sea bass with sautéed porcini, wild mushrooms, sage, crispy Serrano ham and Truffle

15 Sep

Sea bass with sautéed porcini, wild mushrooms, sage, crispy Serrano ham and Truffle

I’ve not been posting for a while due to me stupidly breaking my hand and wrist, god what a pillock !
Whilst being handicapped it gave me time to study my cookbooks and devise new recipes .
For a while now I’ve been posting fish dishes and today’s recipe is another delicious sea bass dish using autumn flavours, with freshly picked wild mushrooms, porcini mushrooms and because I’m decadent fresh black autumn truffle!!!
I love mushrooms 🍄 and at this time of year there’s an abundance of varieties and my definite favourite is the porcini , full of earthy meaty flavour, an italian delicacy .

Porcini (Boletus edulis) are considered by some to be one of the most delicious mushrooms, so it’s no surprise its scientific name means “Superior Mushroom.”
The name porcini means “piglets” in Italian. They’re also known as the king bolete, cèpe (in French), Steinpilz (the “stone mushroom” in German), and a host of other fun names from all over the world. The Latin name is Boletus Edulis

You can find porcini mushrooms on the ground in hardwood forests near pine, chestnut, hemlock, and spruce. They fruit in the summer to fall. But be careful , I wouldn’t advise anyone to go out foraging unless you know what your looking for!!!

Ingredients
Serves 4

H6 tbsp olive oil
1 banana shallot, finely chopped
1 garlic clove, finely chopped
200g/7oz mixed wild mushrooms, chopped
200g fresh porcini
12 fresh sage leaves

300ml/11fl oz fish stock
75g Serrano ham, chopped (reserve 4 whole slices)
4 x 175g sea bass fillets( wild line caught is my preference) , skin on and scored to prevent curling.

1x 10/20g autumn truffle (0ptional)

Preparation method

1, Heat two tablespoons of the olive oil in a wok, add the shallot and garlic, and fry for 2-3 minutes, or until softened.
2, Add the chopped mushrooms and four of the sage leaves and fry for 4-5 minutes, stirring well. Season, to taste, with salt and freshly ground black pepper.

3, Add the fish stock and bring to a simmer. Continue to cook until most of the stock has evaporated. Stir in the chopped Serrano ham.

4, Meanwhile, heat the remaining olive oil in a frying pan and fry the remaining sage leaves and slices of ham for 1-2 minutes, or until just crisp. Remove the sage leaves and ham from the pan using a slotted spoon and set aside to drain on kitchen paper.

5, Add the sea bass fillets, skin-side down to the same frying pan and fry for 1-2 minutes, or until crisp and golden-brown. Carefully turn the fillets over and fry for a further 1-2 minutes, or until the sea bass is cooked through.

6, To serve, spoon the mushroom mixture onto serving plates, sit a sea bass fillet on top of each pile of mushrooms. Top with the crispy sage, one slice of Serrano ham and if your decadent like me shaved truffle slices😜

If you’re still nervous about trying this dish I can come and cook it for you !🍴🔪
For mor info don’t hesitate to mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: porcini, Sea-bass

Comments Leave a Comment
Categories Fish and Seafood, Italian, Recipe of the day

Strawberry & Rosewater Sorbet

29 Jul

Strawberry & Rosewater Sorbet

23 Strawberry Fun Facts

Strawberries are the only fruit with seeds on the outside.

The average strawberry has 200 seeds.

The ancient Romans believed that strawberries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, bad breath, attacks of gout, and diseases of the blood, liver and spleen.

To symbolize perfection and righteousness, medieval stone masons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals.

In parts of Bavaria, country folk still practice the annual rite each spring of tying small baskets of wild strawberries to the horns of their cattle as an offering to elves. They believe that the elves, are passionately fond of strawberries, will help to produce healthy calves and an abundance of milk in return.

Madame Tallien, a prominent figure at the court of the Emperor Napoleon, was famous for bathing in the juice of fresh strawberries. She used 22 pounds per basin. Needless to say, she did not bathe daily.

Strawberries are the first fruit to ripen in the

Strawberries are a member of the rose family.

Strawberries, as part of a 5 a day fruit & vegetable program, can help reduce the risk of cancer & heart attacks.

In medieval times, strawberries were served at important functions to bring peace & prosperity.

Folk lore states that if you split a double strawberry in half and share it with the opposite sex, you’ll soon fall in love.

In France, Strawberries were thought to be an aphrodisiac. A soup made of strawberries, thinned sour cream, borage, & powered sugar was served to newlyweds.

Eating strawberries, which are rich in nitrate, can increase the flow of blood & oxygen to the muscles by 7%. This prevents muscle fatigue, making exercise easier.

In a test, subjects who ate nitrate rich foods like strawberries, before exercising burned 100 more calories than those who did not.

Roughly 27,000 kilos of strawberries are eaten during the Wimbledon Championships, together with 7,000 litres of cream.

A 100g serving of strawberries will serve you for just 50 calories – that’s a whooping 0g of fat

strawberries can help whiten your teeth? The acids in the fruit help to remove stains.

Strawberries are full of a special substance called ellagic acid which can help fight cancers.

They are also full of flavonoids, which form part of the strawberry’s red colour. They are known to help reduce cholesterol from clogging up the heart’s arteries.

Eight strawberries have more vitamin C than an orange, that’s 140% of our daily recommended amount.

The word strawberry comes from the Old English words “streowberie” or “streawbelige”. There are a few theories about how they got their name. The “straw” bit could come from the straw that was used to keep the strawberries fresh, or it could come from “strewed”, which means to spread wide.

Strawberries can also be white or yellow and some can even taste like pineapples.
The strawberry plant, the raspberry plant, are members of the rose family.
The Romans loved their wild strawberries – and not only for their taste. They believed strawberries could cure a number of illnesses.

If you’re watching your waistline, why not sprinkle a little black pepper over your strawberries instead of the usual calorific cream? It doesn’t sound that appetising, but you’ll be pleasantly surprised…

Ingredients
For 750/900 ml

300g caster sugar
900g ripe strawberries, hulled

juice 1 lemon
2 tbsp rosewater
handful pink rose petals, to serve (optional)

Method.

1. In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min.

2. Put the strawberries in a blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.

3. Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth.
4. Wrap well and freeze until solid.

5. Allow to soften for 15 mins before scooping. Best eaten within a month.

For more info call or mail : simon.bingham@simons-sauces.com 0031(0)642297107

Tags: rose water, Sorbet, strawberry

Comments 1 Comment
Categories Deserts, Recipe of the day

Salt Baked Sea-bass with a summer fennel and bean salad

20 Jul

Salt Baked Sea-bass with a summer fennel and bean salad

Although the most abundant ingredient in this recipe is salt, this dish is not salty. The purpose of the salt is to encrust the whole fish, cook it evenly and not let it dry out. The result is a very moist fish with clean and pure flavor. My favorite fish to cook using the salt crust method is the SeaBass, but you can use almost any whole fish. Serve this dish with a yummy salad for a simple summer meal. Oh and all the salad ingredients have been organically grown in mr garden😊

Ingredients
Serves 2

For the sea bass

1kg Line-caught sea bass, gutted and scaled
1kg fine sea salt
2 free range egg whites
1Fennel bulb Finley sliced tops an fonds saved apart

3 bay leaves
1 onion Finley sliced
1 lemon
1 bunch of dill , 1/2 Finley chopped

1 handful cherry tomatoes halved
200g freshly podded board beans and peas , blanched and de skinned if you have the time😁

Method

Preheat an oven to 220C

1. Mix together the 1kg of salt, dill and egg whites until you have a paste of damp salt.

2. Line a large roasting tray with salt, at least 1.5cm deep

3. place the sliced fennel, onion, lemon and bay leaves on top of the salt base and place the sea bass on top of the salt.fill the cavity of the sea bass with the remaining dill

4. Cover the sea bass with the remaining salt, patting it down so that it tightly and thickly covers the entire fish. Moisten the salt a little more if necessary to make it stick.

5. Place the salt covered sea bass into the preheated oven and bake for 30 /40minutes

6. Meanwhile, make the salad Very finely chop the fennel fronds and place into a mixing bowl. Add the tomatoes, peas, broad beans and chickpeas. Stir in the lemon juice,and olive oil. Add the salad leaves and toss together Taste and season with pepper as necessary.

7. To serve, crack the salt crust open and discard the salt. Peel away the skin of the fish, fillet the flesh, discarding any bones and serve immediately with the salad.

Bon appetite 😊🍴

For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: salad, Salt baked, Sea-bass

Comments Leave a Comment
Categories Cooking Skils & Tips, Fish and Seafood, Recipe of the day

Squid and Choritzo salad

19 Jul

Squid and Choritzo salad

Squid a delicious, healthy and inexpensive ingredient used all around the world . Many people are afraid of how to cook and prepare but if you follow my simple guide I’m sure you’ll cook it over and over again .
Squid Is best cooked in two ways , long and slow at a low temperature, or fast on a high heat like in the recipe that follows .
You can of course ask your fishmonger to prepare everything for you, but there’s nothing better or satisfying than doing it your self🍴🔪

Preparing Squid
Cleaning and preparing a squid is easier than you might think.
1. Pull the tentacles away from the body of the squid.

2. -Feel inside the body for the quill (it resembles a shard of plastic). Pull it out of the squid and discard.
-Rinse inside the body of the squid in cold water.

3. Pull the ears (wing-like flaps) from the body. Pull the purplish skin from the ears and body to leave only the white meat.

4. Cut the tentacles away from the guts by slicing just below the eyes. Check the centre of the tentacles for the hard beak, which can be discarded. (Discard the guts of the squid or, if desired, retain the ink sack to use in seafood pasta or risotto.)
5. Either slice the body of the squid into rings, or cut down one side of it, open it out, scrape away any traces of guts left inside the body, then score the inside lightly in a cross-hatch pattern.
-Dry off the squid before cooking.

Squid and Choritzo salad Recipe
Ingredients
Serves 4

400g dried chickpeas, soaked overnight , or a tin of ready soaked
600g prepared medium-sized squid

2 big handfuls of cherry tomatoes halved

I lemon
6 tablespoons extra virgin olive oil
1 medium-hot red chilli, seeded and thinly sliced across
3 garlic cloves, finely chopped

A small handful of flat-leaf parsley leaves, chopped
200g chorizo picante , cut across into thin slices
100g rocket leaves or watercress
1/2 teaspoon pimenton ( spanish smoked hot paprika powder )
Salt and coarsely ground black pepper

Method
1. Drain the soaked chickpeas, put them into a pan and cover with fresh cold water. Bring to the boil and simmer until the skins begin to crack and they are tender – about 40 minutes – adding 1 teaspoon salt to the pan 5 minutes before the end of the cooking time. Drain and leave to cool.
2. prepare the squid as above
3. Stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive and some salt and pepper to taste.

4. Heat 2 tablespoons of the remaining olive oil in a large frying pan over a high heat.

5. Once at a high temperature ( the oil should start to smoke ) add the squid pieces, scored side facing upwards first (this will make them curl attractively), the chilli, garlic and the tentacles and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelized. Season with salt and pepper

6. Throw in the chorizo and toss together over a high heat for a further minute. add parsley and pimenton toss all together.

7.Briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. Top with the sautéed squid and chorizo and serve.
Bon appetite !!!

For more info don’t hesitate to mail or call
: simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: chorizo, Squid

Comments Leave a Comment
Categories Cooking Skils & Tips, Fish and Seafood, Recipe of the day, Spanish

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