wholefood kitchen

Nicky and I spent the weekend at the delightful Highfield Studios in Wells-next-the-Sea in Norfolk, which happened to coincide with a local ‘Christmas Tide’ programme of activities, culminating in the arrival of Santa in Wells harbour by boat on saturday night, accompanied by an impressive firework display. We took part in the spirit of the weekend, visiting the nearby Burnham Market to grab a supply of local seafood from Gurneys Fishmonger to create a Hearty Fish Stew. Starting with Shallots, Celery, Garlic and Carrots sweated down, I added some canned Tomatoes, Tomato Paste, freshly made Fish Stock and soaked Saffron (strands, and liquid). Mussels and Cockles were steamed open in some Stock, then added at the end with some chunks of Cod, Raw Prawns and some seared Scallops, also enjoyed as an entreé. Chopped Parsley to finish. Served with Roasted Jerusalem Artichokes and Steamed Cabbage, and chunks of Bread. Simply divine.

A splash of colour at the Stoke Newington Farmers Market, courtesy of Raw Ecstasy’s Living Pizza, made from Buffalo Mozzarella, young Junas Cheese, Sprouted Buckwheat, Linseeds, Brazil nuts, Tomatoes, Lemons, Spinach, Fresh Parsley, Fresh Basil, Carrots, Beetroot, Peppers, Olive Oil, Coriander, Oregano, Spring Onion, Garlic, Himalayan Salt & Tamari. I didn’t sample this, though I did get to taste their range of amazing Kale and Apple Crisps. A welcome edition to the weekly Stoke Newington Market.

Flatmate Rakhi Singh’s delicious slow, home-cooked Ragu: Pork & Beef mince and chicken livers chopped up really small. Passata, Nutmeg, Salt, Pepper, Red wine, lots of Basil, and some Thyme. Served on a bed of Porcini Taglietelle, courtesy of the Primo & Ultimo stall at the Stoke Newington Farmers Market, and some grated parmesan.

Spotted at the Stoke Newington Farmers Market on Saturday. Distinctive seasonal produce. Can anyone tell me what they are? Answers on an (e)postcard please.

A bag of Growing Communities Organic Salad Leaves with Blanched Sweet Potato, Clementine segments, Toasted Sunflower seeds and a Brown Rice Vinegar, Honey and Mustard Dressing.

A delicious Lamb Tagine, made with Organic Lamb from the Stoke Newington Farmers Market, Chickpeas, Prunes, Homegrown Carrots & Zucchini, Raz el Hanout, Turmeric, Garlic, Onions, Lemon, Tomato Paste and Harissa. Served with Couscous and a Yoghurt, Mint & Garlic Dressing.

A dish pucked from Stevie Parle’s delightful ‘Real Food from Near and Far.’ I’ve been wanting to try cooking with Okra, and this is a very easy, rustic dish made with Red Onions, Garlic, Cyprus Potatoes, a can of Chopped Tomatoes, Okra and fresh Coriander to finish.

Sarah Davies gave me a sample pack of the Growing Communities Organic Mixed Salad, which inspired a simple Salad with fresh figs and a Balsamic, Honey and Mustard dressing.

And the whole plate came together. Okra and Salad to accompany a whole baked Sea Bass with Lemon Thyme, Lemon and Garlic. Some Spelt Sourdough from the E5 Bakehouse to round it all off.

A visit to the new location for the weekly Stoke Newington Farmers’ Market, now at St Paul’s Church on Stoke Newington High St, opposite the Police Station. Same time and date, Saturday mornings from 10–2.30pm. All the usual suspects in attendance, and what seems like a few new stalls too. I came back with a complimentary Growing Communities bag, and a load of bounty: Fresh new Onions, Cauliflower, Cucumber, Organic Basil & Spinach from Ripple Farm; Organic Chicken from Stock’s Farm.

Oranges have been coming up in my weekly fruit bag from Growing Communities, wonderful gifts from the Mediterranean sun at the end of our grey and windy British winter. Sometimes I love the juiciness and slight acidity of an orange, somehow it quenches my thirst. Most times I use orange rinds and juices in dressings, mixed with rice, on my porridge or in cakes… Last week, for a change, I made an orange juice jelly with agar agar flakes (inspired from a recipe in Allegra McEvedy’s Colour Cookbook which Niall gave me a few years ago) . The oranges were blood oranges, so the colour was amazing (no colouring!), see the pictures below.

The ingredients were simply the orange juice and agar agar (10g per 1 litre of liquid, added to the simmering juice, whisk a few minutes). Once cooled and the jelly set, I mixed a little amount of light tahini with some of the jelly which took on a light pink colour. I served at room temperature, in a glass dish, garnished with sliced date and finely sliced orange rind….just needs a biscuit

I felt a little guilty buying only one herring….it costs 70p and the fishmonger on Stoke Newington market still offered to prepare it for me. So I also bought some squid which I’ve realised over the last few months is easy to prepare and cook – this will be another post.

I hesitated with the herring, the last time I had bought fresh herring and baked it somehow, it was not a ‘wouah’ it’s delicious moment. More like…..there are lots of bones to pick. I am glad I bought it again and selected a recipe from Hugh Fearley (what’s his name???)…I had to fillet the herring first ( and I could improve my skills here, but you can find help from others:  http://www.youtube.com/watch?v=byI8L1dSgNw).

The recipe is one of these (Scottish?) traditional recipes I have read many times but somehow never got to try. Very simply the fillets are dipped first in a mixture of flour, salt, pepper, fennel seeds (whole). Then dipped into a beaten egg and then into fine oats, then fried.  The flavour was lovely, the oat crust….crunchy and soft …I completely recommend it. So easy and quick. The recipe uses rolled oats. So I blended my jumbo oats to make them finer, probably even a little finer than rolled oats, I wanted to make sure they would cook properly.