Monday, 24 January 2011
Blue Cheese with Pears, Walnuts and Honey
250g of good blue cheese (I used Gorgonzola)
4 ripe pears
4 tbsp orange blossom honey (or other aromatic variety)
Take a large platter. In the centre, place a hunk of beautiful pungent blue cheese.
Slice the drippingly ripe pears and lay around the cheese.
Scatter the walnuts are scattered over with abandon before drizzling with aromatic orange blossom honeyto give a luscious golden glow to the whole platter.
Monday, 10 January 2011
These mussels are light, healthy and full of bright, fresh flavours. Good for a January health kick when low calorie, low fat and full flavour are on the menu but good too for a chilli hot blast to banish those winter colds and flus that have been hanging around for the past few weeks.
Thai- style Mussels with Lime and Lemongrass
1kg large fresh mussels
100ml white wine
Juice of 1 lime
2 lime leaves, ripped into large pieces
2 tbsp Thai fish sauce
1 hot green chilli, deseeded and finely chopped
3 garlic cloves, left whole
2 sticks lemon grass, outer leaves removed and chopped
50g galangal or fresh ginger, peeled thinly sliced
large handful fresh basil
Clean the mussels and throw out any that are cracked.
Tap any open mussels and discard those that don't close.
Place the mussels in a large saucepan, add all the remaining ingredients except the basil.
Cover, bring to the boil and simmer for 2-3 minutes until the mussels are open.
Discard any that remain closed.
Remove from the heat, sprinkle over the fresh basil and serve in deep plates with steamed rice or crusty bread to mop up the fragrant juices.