I love the Mediterranean culture of eating together, long leisurely meals with family anecdotes and stories of life. The Spanish, Italians, Greek, Portuguese all have their way. We are always in a rush to clear plates and bustle along.
Now we have time, so much time let’s stay slow, the evenings are wonderful. I’m not a fan of BBQs , not English ones. The hunter gatherer he man, beer in one hand and lighter fuel in the other is symbolic of the British summer. But I’d much sooner enjoy a Braai or Asado. Hours spent preparing the fire and long long time cooking the poor unfortunate beast on the rack. So when our cavemen are gassing and burning let’s sit a long slow starter of Mezze, carne freda, charcuterie. OUR HERITAGE TOMATOES
A very good friend of mine is Turkish and the most amazing chef. Her infectious passion and boundless energy, enthusiasm for flavours she drips into every dish she makes. Evocative aromas, spices, seductive nostalgia in every recipe. Her Mezze a colourful glistening flirty rainbow of dishes. Rustic beans, mustardy salads, Tahini based humous, creamy veggie purées, crunchy falafels, crimson jewelled Beetroot and bottle green spinach.
All can be made from ingredients from our big little shop. Healthy. The most simple way of combining basic fresh produce. No order to it.
Try our Chapmans Tepura prawns. Spicy sauce and avocado dip.
- 1 large avocado
- 2 cloves of garlic crushed
- 2 Tbsp Olive oil
- 1 Tbsp smooth peanut butter or Tahini
- 5 Tbsp lemon juice
- Zest of 1 lemon
- For the spicy sauce
- 1/2 tsp ground cumin
- 1/2 tsp harrisa paste red
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1 tbsp sesame oil
- 4 Tbsp olive oil.
- Packet of the Tempura prawns
- Or 400gms langoustine / king prawns.
Pulse the avocado garlic olive oil peanut butter lemon juice and zest in to a purée. Season well. Put into a terracotta or rustic bowl set aside.
Bake the prawns as per instructions. Or if using the king prawns or langoustine
Heat the oil at a medium heat, You don’t want to burn the spices. Until you smell the flavours just a few minutes. Then add the fish. Or pour over the crispy tempura prawns. Serve piping hot on a rocket and coriander salad with the avocado dip.
Sometimes hard to combine flavours when using beetroot. It looks great with goats cheese or mascarpone, thick puddles of Creme fraiche
Rainbow beetroot, courgette and spinach Tzatziki
The rainbow beetroot is perfect grated raw, All the colours. Beetroot dauphinoise extraordinary but gorgeous with roast rib of beef. But these Tzatziki ideas are a little off beat but bring so much colour to the table. Use random chipped rustic bowls to serve with crackers or pitta bread
- 4 medium red beetroot roasted and grated
- 3 cloves garlic crushed
- 4 tsp lemon juice
- 300 ml of strained natural yoghurt
- 3 Tbsp olive oil
- 2 Tbsp finely chopped parsley
- 2 Tbsp roughly chopped walnuts
- Simple mix all the ingredients together and sprinkle with a little extra parsley and a drizzle of olive oil.
- 4 small courgettes finely sliced
- 3 Tbsp olive oil
- 2 Tbsp thyme leaves
- 3 Garlic cloves crushed
- 3 Tbsp lemon juice
- 300 ml strained natural yoghurt
- 2 Tbsp toasted pine nuts to serve
Heat half the olive oil and gently sauté the courgettes and thyme over a medium heat. Stirring continuously. Remove from heat and leave to cool. Combine the courgettes, garlic, lemon and yoghurt. Drizzle with olive oil and sprinkled pine nuts.
- 400 gms fresh spinach
- 3 Tbsp Olive oil
- 3 garlic cloves crushed
- 3 Tbsp lemon juice
- 300 ml natural yoghurt strained
- 2 Tbsp roast sesame seeds
Heat the oil. Add the garlic and spinach cook for a couple of minutes then drain well. Allow to cool. Then squeeze to get rid of the last bit of fluid. When really cool. Add the yoghurt lemon juice sprinkle with sesame seeds.
How pretty is that lot.
All of the ingredients are in the shop… which I find incredible , NEW ARRIVAL OF HERITAGE TOMATOES… BRIGHT RAINBOW……
Hummus, falafel, parmesan, fresh heritage tomatoes, herby salads.
With all those ingredients married together you really don’t need the meat.
The Rose or the Voigner ….
Strawberries and ice cream for dessert.
Sit for hours. Sip for hours
Chat for hours.
Relish, revel, savor
All the flavours and colour