Sharing Lockdown Day 25

A moody Sunday which was quite cool out side due to the snow on the hills and came with a rather bitter wind. Generous friend and neighbour Lesley dropped off some treats and it became obvious and a no brainer it was the perfect day for a long lunch.

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Preparing lunch is pretty simple when you have such stunning ingredients and whitebait and crayfish don’t come much better.

My 200 grams of whitebait was mixed with 2 whisked eggs and seasoned with salt and pepper. Pan fry small ladlefuls in 3 tablespoons olive oil and a knob of butter.

The large crayfish just made my pot. I simmered it for about 10 minutes, cooled it a little before cutting it down the middle, opening it out and drizzling with melted butter and a clove of crushed garlic. Grill for 5-8 minutes until starting to colour up.

Tomato, Pomegranate and Caramelised Walnut Salad

8 vine ripened tomatoes, thickly sliced, 100 grams feta cheese – diced,  zest , of a lemon, 1 pomegranate cut in half and seeds removed ( I didnt have these) 1 cup walnuts, ¼ cup icing sugar, ½ cup flat leaved parsley – chopped
Vinaigrette : 2 tablespoons pomegranate molasses,1/4 cup olive oil, ¼ cup chopped mint, pinch ground allspice, 2 tablespoons lemon juice

Cook the walnuts in boiling water for 5 minutes. Drain and toss in the icing sugar. Heat a shallow frying pan with rice bran oil and fry for 2 minutes until golden. Drain and season with sea salt, freshly ground black pepper and a pinch on cayenne pepper. – chop roughly. Arrange tomato slices on a plate. Drizzle with a little vinaigrette. Season. Sprinkle over walnuts, feta, parsley, lemon zest and pomegranate seeds. Drizzle with a little more vinaigrette.

Focaccia

1 tablespoon sugar, 2 sachets (7 grams each ) dried yeast ,4-5 cups high grade flour, 2 tablespoons olive oil, Fresh rosemary, Flaky sea salt

In a large bowl dissolve the yeast and sugar in 2 cups of warm water. Leave until frothy. Mix in 2 cups of the flour with 1 teaspoon salt and 1 tablespoon olive oil. Leave until risen and spongy looking. Add more flour until a soft dough is formed . Knead the soft mixture together by hand in the bowl for 10 minutes – adding more flour if too sticky. Cover with a damp tea towel and leave to rise in a warm draft free place for about 1-2 hrs. Punch down dough. Knead until smooth and elastic. Press on to a lightly greased baking tray (about 23 x 38cm). Leave to rest for 15-20 minutes. Drizzle the surface with 2 – 3 T olive oil and sprinkle with chopped rosemary and sea salt. Push your fingers into the dough to make dimples. Bake at 200 C for 15-20 minutes, or until golden. Cut into pieces and serve warm.

I have made this Foccacia for years and usually when we are on holiday. I start the day by getting my yeast frothing and adding the flour. I would leave it all morning and do a quick knead before lunch . Matthew, Richard and Hannah are experts and I’ve had a focaccia photo from my niece Rebecca since we have been in lockdown . I layered my focaccia with figs yesterday.

It was our little Miss Mias first birthday today . 3 weeks ago I didn’t know about Zoom, but we did get to enjoy watching this little girl full of character and smiles eating her way through her birthday treats that Kara and Matthew had made. Balloons festooned the walls and they had perfect birthday food – sausage rolls, cherrios, a large bowl of grapes and of course a Birthday Cake – thanks to Kara.

I know most of you are building relationships on line and we are lucky we can stay in touch so easily. When my sister in law Julie said her Mother had to stay at home for two school terms during the Polio epidemic in 1947 …. and my mother inlaw’s sister Shirley had a permanent disability due to polio – we have lived in a New Zealand free from illnesses like this. We are doing so well and New Zealand is looking good . Fingers crossed.

XXX Jude

PS . Thanks to Neil who went to make the Chicken Thigh recipe to find the method had gone ‘somewhere ” and the recipe is in my book ‘ Judith Cullen Cooking Class ‘ Not ‘ Dinner in a Basket ‘ All fixed now. Also …. in yesterdays dinner I mixed tomato ragu sauce with yoghurt to top my Spinach and Feta fritters and seedy chicken. I also added a cup of cooked Puy lentils to the sauce.

I have updated my blogs with both these recipes.