Succulent Scottish Squid

It was a very sucessful starter, meltingly tender squid lightly dusted in seasoned flour and quickly fried in a little olive oil over an exceptionally high heat.

It started in Scotland with a generous birthday gift of a seasonal Coast and Glen Fishbox www.coastandglen.com  with all fish coming from sustainable sources in the Highlands and offering "ocean to plate in less than 24 hours". The pollack was devoured on arrival, the monkfish and mackerel are to be sampled soon, tonight was the squids turn.

Squid needs to be either cooked very rapidly or stewed long and slowly. These generously sized pieces were suitable for either method. Fried calamari is a favourite but deep fat fryers are banned so a quick search of alternative recipes found the perfect option from Rachel Allen www.bbc.co.uk/food/chefs/rachel_allen

Pan-Fried Squid with Chilli and Parsley Oil 

for the squid cut into pieces, dry thoroughly and toss in seasoned flour

for the chilli and parsley oil chop the parsley and put in into a bowl with a small amount of crushed garlic, a little chopped chilli, a squeeze of lemon juice, salt and pepper

Place a frying pan on a high heat. When it is hot add a dash of olive oil and add the squid, in a single layer. Cook until golden on one side, about 1-2 minutes then turn and cook again until golden on the other side.

Arrange some rocket leaves on a warm plate and place the hot squid on top. Drizzle with the chilli and parsley oil, and serve immediately.

The result was a delicious combination with the peppery rocket enhancing the flavours of the top quality squid and this very versatile dressing.

"Just Going to the Chinese"

"We're just going to the chinese" is a regular proclamation from one branch of our family immediately recognisable by the rest of us.

The House of Canton house-of-canton.co.uk at Compton Wolverhampton features often not only for the two living close by but also as the venue for family get togethers, celebrations and parties.

Always a warm welcome, impeccable service and plenty of freshly cooked delicious food from the restaurant team.

Last night I was the lucky one accompanying our two regulars (much to the envy of the Scottish branch and probably the others too)

Pleasingly the restaurant was busy when we arrived at just after 7pm and without an empty seat when we left which is excellent for a chilly February Saturday night.

So here is our meal in pictures

Prawn Crackers

Chicken Wings with Lemon

Pork Yuk Sung

Crispy Lettuce Wraps

King Prawn, Scallops & Asparagus

Sizzling White Fish in Black Bean Sauce

We will be back soon I am sure.

Fish Is The Dish Of The Day

Inspired by a mid week "gift" of shell on prawns and cockles from my favourite fish shop in Rye East Sussex I prepared a delicious yet healthy dinner which was remarkably good.

First a word about Rye Bay Fish which is renown and recommended by many friends, it has no web site as yet but can be found on twitter @RyeBayFish.  A vast array of seasonal fish served by the amiable pair Shane and Terry a "fishing family from Hastings dated back since the 1600s"

Don't go with a fixed view just see what the catch of the day is. In the morning I had requested fresh crab but the sea had been too rough for the crab fishermen to venture out.

Tonight I looked in the freezer and found some hake and in the fridge spring onions, celery, a minute amount of fennel and half a red chicory.

Place the hake on the vegetables, scatter over the cockles and peeled prawns embellish with a couple of slices of lemon and finally pepper and a splash of white wine. The pre cooked ingredients are already looking happily at me.

A foil parcel keep the dish moist and soft taking just 15 minutes in the oven at 190 degrees

To go with this fishy delight my recent find is kale. Wash it well then cook it briefly with a chicken stock pot and just a little water. Drain and place in an oven proof dish then sprinkle with a little (Marbella) pimenton, or paprika would be fine.

Cook alongside the fish again for 15 minutes this makes it slightly crispy which compliments the soft melting fish perfectly.




And here is the result a wonderful fragrant combination, my fish dish of the day

Leaving Leeds

Over two years of travelling regularly to Leeds has opened up many foodie opportunities. It seemed appropriate that my leaving party this week was held at the first place I ate out back in September 2012.  The Wardrobe www.thewardrobe.co.uk/ right opposite the Northern Ballet was the perfect location its raised area (bookable in advance) was just the right for a great celebration.

Memorable meals always with a crowd of good friends and colleagues have been enjoyed at Roast and Conch, Arts Cafe www.artscafebar.com/  Jamie's Italian and Brasserie 44 www.brasserie44.com/ to name a few.

Indian Restaurants stand out including AM Kitchen www.amkitchenandbar.com/ and recently Tharavadu serving food from Kerala and currently Trip Advisors number one Indian in the city www.tharavadurestaurants.com/ I can really recommend this one, located close to the station and buzzing with activity even on a wet November night.

Leeds is a great city for shopping and entertainment with the brand new Trinity Leeds right in the heart complementing the traditional splendour of the Victoria Centre and all the big names are here too.

One treat has been the morning walk to Quarry Hill through the fabulous City Market with its diverse spacious halls, street of butchers shops and spectacular flowers stalls.

Leeds is the perfect city for a short break. My recommended accommodation choice is Roomzzz www.roomzzz.co.uk/  this centrally located apart hotel has great studio rooms, wonderful staff and is excellent value.

Antipasto on Wood

There is something very attractive and rustic about presenting food on a beautifully crafted wooden board with the possibility turning even the simplest of fare into a feast.

A couple of weeks ago I went with three friends to the much recommended JoJo's Meze, Meat and Fish Restaurant in Whitstable Kent www.jojosrestaurant.co.uk/ located at the far end of Tankerton slopes with stunning views. What a great place from start to finish with a warm welcome and top service from all the staff to the quality of the food and the great value. We chose a mixed meze with meat and vegetarian options freshly cooked dabs with salad and a light chilled rose. The best tasting olives I have had for a long time and tasty bread completed our meal.

A few days later lunch in the sunny courtyard of Barista and Baker adjacent to London South Bank University with its fine array of sandwiches is to be recommended.

For the past two years I have been lucky to be staying in West Dorset at the time of the May Spring Tide Food Festival at Burton Bradstock Beach close to the Hive Beach Cafe www.hivebeachcafe.co.uk/ which is somewhere that deserves a visit at any time of year

At the festival I discovered the unique hand crafted wood work of Hamwood Crafts there is no web site for them but some great images available through Google. This beautiful Hamwood cheese board was just perfect for presenting a tasty late night supper.

Inspired by the Mediterranean colours and textures of our JoJo's experience August Bank Holiday entertaining led to a platter of meat and fish antipasto heartily devoured by hungry friends.

Ashford Farmers Market

It requires a degree of persistence to find your way to Ashford Farmers Market in the lower High Street.

As the entrance is flanked by the now boarded up Pizza Hut and a former soon to be closed Blockbusters it is certainly not a great advert for the historic market town but persevere it is worth the effort.

This is only the second month for the farmers market and which is small and a real gem www.kfma.org.uk/ Green and White canopies blend perfectly with the dappled shade of the towering lime trees shimmering in the sunshine and the cobbled streets, red geraniums, benches and fountain all add to the atmosphere in what is left of the old town.

You will find a good variety of food, produce and plants. Two stood out for me and both are new to the market this month. Sylvia and Terry Kentish Chocolates sylviaandterry.com/ locally sourced fresh cream chocolates, melt in the mouth macaroons and very fine samples.

I was also delighted to see Invicta Herbs www.invictaherbs.co.uk with the very knowledgeable Susan on hand to offer advice about my exceptionally thirsty Vietnamese Coriander a spicy hot salad leaf for Thai food which I bought from her a month or so ago at Godmersham Fair.

For a coffee or tea stop with a difference the fun and very reasonably priced Lil' Tea Tank "a little truck with big plans to bring tea, cake and a jolly good time to the nation" is a welcome sight.

The stalls have doubled since the July market and September 7 should be a date for your diary

A Taste of Vietnam

A couple of weeks ago a friend introduced me to Aobaba close to the cosmopolitan area of Elephant and Castle. This bright Vietnamese cafe selling authentic street food also has a small supermarket attached.

There was no food sampling on this visit but instead our curiosity led us to order Bubble Tea.  A Taiwanese 80's invention.

This was new to me and the web site tells more www.aobaba.com/ First you choose a tea base either black or milk, then your flavour Taro was recommended for us as "not too sweet" and finally a choice of topping either jelly or chewy tapioca balls which you drink through thick straws.  Would I rush back to try it again probably not.

I do plan to return to Aobaba though to try the food which was a welcome reminder of a visit to Vietnam a few years ago. This long thin country is one of contrasts. In the north we stayed in Hanoi a bustling city with french colonial influences. A mix in chilly February of colourful new year celebrations and an austere heritage.

A few days spent in Hoi An the ancient city in the middle of the country on the South China Sea was completely different a relaxed and vibrant world heritage centre full of sunshine and colours.

The food everywhere was stunningly good think fresh ingredients, bright colours, crunchy vegetables and vibrant herbs in abundance together with the classic Asian five flavour elements of sweet, sour, spicy, salty and bitter.

Finally here is my own version of Vietnamese Spring Rolls perfect with a chilli dipping sauce