The best-laid plans, as they say ….. I’m still here and didn’t go to Malaysia unfortunately. It seems I picked up a respiratory bug from my grandson (who adorably would crawl into bed with me for a cuddle in the mornings). I took myself to the doctor on Friday and for a PCR test, though three RAT tests had been clear and here I am as it was not advisable to travel. However, I am looking at the positive and all the extra time it gives me – like being able to write this newsletter. Also on Saturday night, I was able to go and see my friend Catherine AlcornandPhil Scottin their show30 Something, set onNew Year’s Eve in 1939, and a great band, presenting classic cabaret favourites and jazzed-up versions of more recent pop hits. It was lots of fun. Cath studied acting at school with my son Blair and in 1980 when I worked in advertising we had engaged Phil to sing the lyrics for Yogi Bar chocolates. Small world.
I’m also getting excited about my upcoming Moroccan food tour. A couple of last-minute places have become available if you would like to join me in September. We will be making final confirmations for accommodation in the next week or two, so if this appeals, best to hop in and get the details now (scroll down for more). It will be an absolutely amazing trip and I’ve put a YouTube video from Marrakech below to whet your appetite.
Please eat and drink well, travel with your tastebuds if not in person, and be happy and healthy – Lyndey x
Recipes of the week
RAS EL HANOUT CHICKEN Redolent with aromatic spices this simple recipe brings the flavours of Morocco into your home. GET MY RECIPE HERE
SWEET MOROCCAN BRIOUATES Crisp pastry with a nutty filling and dripping with honey. GET MY RECIPE HERE
If you would like to see more of my videos, subscribe to my YouTube channel HERE.
What do I do with Kohlrabi?
Kohrabi is the bulbous base of the stem of a type of cabbage, about the size of a grapefruit. It grows above the ground and has some edible leaves which grow from the top of the bulb. Choose kohlrabi with firm, tight skin which feel heavy for their size with leaves attached as a sign of freshness. They can be red (purple) or green-skinned but both have creamy pale flesh inside which tastes the same. Sometimes (wrongly) known as “cabbage turnip” (kohl being German for cabbage and the turnip species name being rapa). It tastes a little like a cross between broccoli, jicama, and apple. Kohlrabi has more vitamin C than oranges, so it’s good for your immune system as well as skin and bones, its potassium is important for muscle and nerve function.Storing
Separate the leaves from the bulbs and put in a sealed zip-top plastic bag and store the bulbs loose in the crisper. Use the leaves within a few days, but the unpeeled bulbs will last for weeks.
Peel the skin with a small sharp knife then cut into thin slices and lightly salt as a snack or in salad or coleslaw, or put into a quick pickle or julienne to use in a remoulade instead of celeriac. Saute the leaves in garlic and extra virgin olive oil and treat the bulb like a root vegetable (though it isn’t one) and stir-fry, chop, roast, puree (they can go in a food processor unlike potatoes), steam and add to soups and stews.
Here’s what Hugh Fearnley-Whittingstall recommends Weird and Wonderful.
A glut of lemons?
Maggie Beer’s Preserved Lemons
A friend gave me lots of lemons this week. While lemon curd is an obvious thing to make, I don’t have a sweet tooth and decided instead to make some preserved lemons. You can’t go past my friend Maggie Beer’s recipeto make your own (but I prefer thin skinned lemons like Meyer or Eureka), though they are readily available to buy.
Why do we care?
Preserved lemons are really pickled lemons (usually whole, split, or quartered) that have been packed in salt and brined in water or additional lemon juice. They are essential in Moroccan food and other North African, Middle Eastern and South Asian cooking. They add a salty, savoury tang to everything from tagines, dressings, and sauces. The lemons break down and soften in the brining process.
– READ – I think everyone has memories of mince and perhaps the way their mother cooked it? Mine did a savoury mince which we all rather liked. Mark Best reminisces about his own mother’s mince recipes and also interviews some well-known chefs about theirs in Rare Medium Magazine.Here is a good piece in the Real Review from Stuart Knox of Fix Bar + Restaurant on dream versus nightmare customers.
– GLOBAL – The World’s 50 Best Restaurants have been announced. Actor Stanley Tucci hosted the awards ceremony in London this week. The highest-ranking Australian restaurant was Gimlet, named in the longlist earlier this month. Denmark’s Geranium took out the top award – here is an excellent summary and critical appraisal in Bon Appetit.
Food tours coming up…
DON’T MISS MY MOROCCAN TOUR 23 September – 4 October 2022
Join me for an authentic, gastronomic tour of Morocco’s best culinary experiences and marvel at the ancient palaces and medinas that make this exotic country so exciting to visit. Together we will enjoy exclusive dining experiences, take part in cooking classes and stay in luxury accommodation in the most charming, authentic riads.?
If you’re keen to immerse yourself in a totally unique cultural experience, while taking your tastebuds on a culinary journey like no other, you need to quick – bookings close very soon!
Discover why the Italians try to keep this popular holiday spot their little secret. This truly authentic wine and gastronomic experience takes in the best of what beautiful Puglia has to offer. Spend an unforgettable week learning the secrets of a deeply passionate and relatively undiscovered region of Southern Italy.