Hello, Another busy week for me at home caring for my partner so not much opportunity to go out let alone go to restaurants and the like, even though they are now open. I do hope those of you in places where there is opening up are able to get out and support the hospitality industry. I am hoping to go out with friends tomorrow night leaving another carer at home. Fingers crossed. The whole opening up in Australia has left me behind as I only go out for a daily walk and am careful to socially distance. I am interested in all YOUR stories and experiences. Please be careful and stay safe as we do not want a second spike.Thank you again to friends and family for their support – and also for these lovely flowers.
Grilled Radicchio Bruschetta with Marinated Chevre and Fresh Peas
The beautiful reddish-marron colour of radicchio lettuce, adds a splash of colour to winter meals especially, though it is often available all year.. Its slightly bitter flavour is regularly used to add balance to sweeter salads or pasta dishes. Try this lovely bruschetta as the perfect finger food, starter or lunch dish. You’ll find the recipe here.
I also used it as a base for a salad I created for left-over turkey and veggies in one of my Christmas TV shows. It is a great recipe for left-over chicken or even a bought BBQ chicken. Turkey Salad with Ginger and Lime Mayonnaise.
I love garlic. I put it in so many dishes. While I do really enjoy the alluring flavour of roasted garlic, which I do just by cutting the top off whole bulbs and roasting, I mostly use it in peeled cloves. So that’s a lot of garlic to peel. I don’t like buying ready-peeled garlic cloves. I don’t know how this is done, but it certainly affects the flavour. Not only that, one time when I was teaching at Sydney Seafood School, I found that our aioli (garlic mayonnaise) kept splitting using these ready-peeled cloves. so best to peel your own.
Here’s how: 1. Separate an entire bulb of garlic. Set a bulb of garlic on your counter with the tip of the shoots facing up. Use the heel of your hand to strike the top of the bulb, and the cloves should separate easily.
2. Place your garlic cloves between two metal bowls. Small to medium bowls work best. Bring bowls together.
3. Shake vigorously for 15 seconds. Make sure you hear the garlic slamming against the sides of the container. The cloves need to bang against each other to shake off their skin.
4. Separate your bowls. Pour out the garlic cloves and the skins. They should be fully peeled. If some of your cloves are only partially peeled, shake them for a few more seconds as hard as you can.
All things Italian
Mussels with Garlic Crumbs
Like most of us, I am a fan of Italy, Italian culture, food and people. I am so sad Italy has had such a tough time with COVID-19, so I thought it would be great to celebrate all things Italian in a blog this week Mylove affiar with Italy, Italian Food and the Italian meal. You can read it here.
Want to get more our of your glass of wine?
I didn’t need a glass of wine to enjoy myself with The Hairy Bikers on Saturday Kitchen on BBC1 in the UK & since repeated on SBS in Australia
I often get asked about wine – how to choose it, what temperature to serve it at, and how to match it with food. However, here is my simple guide to how to get the most out of any glass of wine you drink. Read my blog Sips of Wine here.
Coming Up Next Week
Sweet or savoury? When it comes to muffins I’m firmly in the savoury camp and once you try my recipe for corn and jalapeno muffins I’m sure you will agree. I also share my recipes for spinach muffins with walnut rosemary streusel as an alternative flavour combination. Are you a sweet or savoury person?
If you’re looking for a weeknight recipe which is easy and delicious (and also good enough for guests), there’s my easy-to-follow instructional video for salmon and smashed potatoes.
International Sushi Day has me thinking back to last years tour I hosted through Japan. All the incredible sushi we tried and all the new techniques we learned!
Travel with me in 2021?
Welcome lunch in Matera, Italy
MY HOSTED TOURS RETURN IN 2021
While I sadly had to postpone my wonderful culinary tours this year, we now have dates for next year. Many more details to come, but I wanted to give you, my subscribers the first heads up. The brochures and final costs have not yet been finalised, and although it is too soon to be thinking about travelling overseas again, here are the dates: Culinary Adventures in Puglia and Basilicata: 10-16 October 2021 Full details and prices here, Morocco culinary tour approx 13 – 24 May – some information here.