Wednesday, 30 November 2011

From Zen to Notting Hill

My beautiful friend, Su- Ming's bouquet

What is Zen? A state of mind? A place? A meditation? A school of thought? A warm calm home? An experience of love? 

Last Sunday I had the joyful experience of a Zen aromatherapy massage. The lady used Rose oil and from the quiet hub of warmth, behind wooden blinds in candlelight, a touch of Zen blossomed. Afterwards I smelt like a gorgeous rosebud and felt like a flower blossoming in the morning light. Ah, t'was beautiful! 

Perhaps puzzling, was the two separate coincidental meetings with old friends, both actresses and both writing screenplays. In the way that good company does, I felt inspired and wanted to create a recipe that captured this feeling too. What could this possibly be . . . . .

Watch for the swirl . . . 
Roll out the origins of Zen Buddhism for a total symbiotic celebration of understanding. The Flower Sermon is said to hold the key to Zen, and in part has also inspired these Rose Mocha Pots. Many moons ago in the 14th century Gautama Buddha gathered his disciples and with a twinkle in his eye he silently twirled a flower. The disciples eagerly began to interpret what this meant, though none of them were correct, except one, Mahākāśyapa. He silently gazed at the flower and broke into a broad smile. The Buddha then said,
“I possess the true Dharma eye, the marvellous mind of Nirvāṇa, the true form of the formless, the subtle Dharma gate that does not rest on words or letters but is a special transmission outside of the scriptures. This I entrust to Mahākāśyapa.”

Enlightenment in the peaks . . . .
Thus, through Zen a new teaching was born, whereby direct experience led the path to enlightenment as opposed to rational creeds or scriptures. Wisdom was passed through a lineage of one to one direct transmissions of experience, words or concepts unnecessary.

Now bare with me a moment, transcend your judgement and consider taste! It is difficult to describe a taste exactly; thousands of taste buds are tuned into your own personal palate. These Rose mocha Pots will wash over them like a warming chocolate wave. Your taste buds will blossom.
Golden woven moments await

Organic, good quality chocolate is woven with a floral tone that is at once velvet and then silk. Smouldering sweetness enraptures with each spoonful and a friend, or whoever you share them with, may equally appreciate this coffee and chocolate celebration, that boasts a taste reminiscent of Turkish delight, though more subtle. Bring on the Rose mocha Pot!
Little fluffy cloud!

Food is not love. Food is not a friend. Food won't answer any questions. Wait for it! Food will however be tastier when prepared with love and be more wonderful when shared with friends.

I am sending you the warmest waves of Zen greetings, and will leave you with a THOUGHT, a QUESTION and a PROVERB, in that order!

Intentionally irrational statements are often used in Zen to jolt a person into realising the limits of the common uses of the intellect. . . Here we go!

What is the sound of chocolate melting?

If there is light in the soul, there will be beauty in the person. 

If there is beauty in the person, there will be harmony in the house. 

If there is harmony in the house, there will be order in the nation. 

If there is order in the nation, there will be peace in the world.

Chinese Proverb

Love,

FFX

Rose Mocha Pots
Music for your taste buds
 SERVES 6
Organic Milk chocolate, 200g broken into pieces
Eggs, 4 separated
Espresso powder, 3 tsp
Rosewater, 1 tsp

PLACE chocolate pieces in a heat proof bowl and set over a pan of simmering water.
STIR occasionally until melted and silky smooth.
REMOVE from heat.
BEAT the egg yolks and stir into the melted chocolate.
ADD rosewater and enjoy the floating fragrance of blossoming dreams.
WHISK egg whites until soft peaks form.
SPOON one tbsp of the peaks into the chocolate mix and stir.
FOLD in remaining egg whites gently and spoon into ramekins or glasses.
CHILL for at least two hours.
ZEN for your taste buds. 

Friday, 25 November 2011

GRATITUDE

Feed the soul, feed the mind

Yesterday Thanksgiving was celebrated the world over. I have family in America and cherish very happy memories of time spent with them, in fact one of my happiest summers was spent there, aged fourteen. Driving around the Great Lakes, going to the Milwaukee Irish Fest, walking through Chicago and feeling like I was in Gotham City or about to bump into Alcapone! So many moments, I loved it.
Gratitude fills me up inside often. It is a feeling that is both light and transforming. The kitchen is a sanctuary for gratitude; it offers respite from the stresses of the day and gives nourishment on many levels.
Traditionally psychology has focused on understanding distress, rather than understanding positive emotions. Since 2000 a new wave of thought emphasising the importance of gratitude is cleansing us all. Positive psychology.
If we adopt the idea that,
"Everything that irritates us about others can lead us to an understanding of ourselves." -Carl Gustave Jung


We open a treasure chest of realisations and forgiveness. I try every day to consciously have a few moments of quiet, where I close my eyes and think of what I’m grateful for, the list grows and my inclination to feel sorry for myself courteously takes flight!


Give yourself one of the best presents possible this Christmas ~ GRATITUDE!
The best gifts can't be seen, they are felt

You may think I’m barking mad when I tell you that I find chopping deeply relaxing. If julienne and chiffonade are unfamiliar terms check out the links below, calming chopping requires good knife skills, so it's worth watching these short clips.
Chop for calm
Cooking with love is my mantra, though sometimes it is cooking with stress, cooking with haste and even cooking with anger! (Bring out the pestle and mortar!!!)
However with this recipe, one can’t help but feel joy. It is a Thai Peanut slaw that smells of the exotic, the fresh, and the joy one may experience on holiday, light and lush. Honey sweetens, sesame oil deepens, cabbage invigorates, carrots refresh, basil beguiles and fish sauce stirs one into an oceanic taste bud experience. Served alongside cold cuts of turkey/ chicken or simply with some rice noodles – wowowowow! Joy to the world! Of course, if you have a nut allergy, simply ignore the peanuts and perhaps throw in some mange tout instead. Give a gift to your body with this Festive Slaw.

Cabbage

One cup of chopped cabbage contains just 20 calories, 2 grams fiber and is loaded with sulforaphane, a cancer-fighting chemical that’s been shown to decrease cellular damage throughout the body.
Carrots
They brighten up any dish and give you a gorgeous party glow. Carrots are an excellent source of vitamin A, which is needed for healthy skin, and they also contain high levels of anti-oxidants. 


I love to read other blogs and was smitten with a Bugs Bunny like curiosity, when I read on "Eat Like a Girls" blog that she was hosting a competition. This is my carrot offering, that's in great vegetable company. Today I'm feeling GRATITUDE for other bloggers and carrots : ) 


Three reasons to keep mindful of Gratitude –  
  1. It reminds you of all the people in your life who make you happy, this could even be a stranger you pass each morning.
  2. It’s nigh impossible to worry about your weight when you give thanks that you are alive and healthy. It’s difficult to complain when you’re lucky enough to have a place called home and a computer to read this from.
  3. It nurtures a sense of thankfulness, we begin to feel more thankful and utter more often these two simple words that mean so much, “Thank you!” We all want to be appreciated at some level, thanking those around you releases a butterfly effect, that is as natural as it is beautiful – gorgeous Gratitude.

Here is some food for thought –

Be Thankful
Be thankful that you don’t already have everything you desire,
 
If you did, what would there be to look forward to?
Be thankful when you don’t know something,
  
For it gives you the opportunity to learn.
Be thankful for the difficult times.
                     
During those times you grow.
Be thankful for your limitations
                      
Because they give you opportunities for improvement.
Be thankful for each new challenge
                        
Because it will build your strength and character.
Be thankful for your mistakes
                               
They will teach you valuable lessons.
Be thankful when you’re tired and weary
          
Because it means you’ve made a difference.
It is easy to be thankful for the good things.
            
A life of rich fulfillment comes to those who are 
also thankful for the setbacks.
GRATITUDE can turn a negative into a positive.
 
Find a way to be thankful for your troubles 
and they can become your blessings.
  
Author Unknown ~
Just before posting this I received an email to say that Feeling Food is a featured blog on The Foodie Blog roll, needless to say, I felt GRATITUDE, it has a domino effect and one I enjoy often.


With love to you and wishing you a great weekend,


FFXOXOX
Thai Festive Peanut Slaw
Delicious on its own or with leftover Turkey!

SERVES 4

FOR THE DRESSING
Olive oil, 60ml
Rice wine vinegar, 50ml
Fish sauce, 1tbsp
Honey, 1 tsp
Sesame oil, 1 tsp
Hoisin sauce, 1 tbsp
White pepper, a pinch

SLAW
Red cabbage, ¼ thinly sliced into julienne strips
Savoy cabbage, ¼ thinly sliced into julienne strips
Carrots, 2 sliced julienne
Spring onions, 7 sliced diagonally
Dried cranberries, 100g
Sesame seeds, 1 tbsp toasted
Coriander, small bunch roughly chopped
Basil leaves, 9 chiffonade

WHISK dressing ingredients together.
ADD remaining ingredients.
TOSS well to give everything an even coat.
SERVE alongside cold meats or other delights to bring life and love to your table.
GRATITUDE in abundance to you!

Wednesday, 23 November 2011

An empty jar?

An empty jar collecting dust is like an empty friendship. Both take up space, serve no purpose, don’t inspire and if you’re feeling blue, no rosy warmth will ensue. Fill the jar, feel the friendship or say adieu to both. I stumbled upon these two quotes yesterday which I liked and wanted to share them with you, a different kind of nourishment . . . .

"Lots of people want to ride with you in the limo, but what you want is someone who will take the bus with you when the limo breaks down." Oprah Winfrey

"Never force yourself to have a space in anyone's life because if they really know your worth, they'll surely create one for you." Barbara Piedrahita
oozzles of gorgeous shades of red
This recipe is all about filling jars and feeling good! Social scientists studying happiness have confirmed what many instinctively knew – its not objects that make people happy, its the relationships we form and  a sense of purpose to our life that gives true meaning and grace.

Pair a jar of chutney with a friends favourite cheese and you have yourself a present of dreams!
Warmth comes in pairs
Who’d of thought making chutney may make this Christmas a happier one!?! Creating gorgeous smells and giving fruity love this Christmas is a few simple steps away. The fragrant zing whilst cooking chutney wakens the senses and the deep crimson colour warms the heart, the kitchen will get a good freshening up too.

How to sterilise jars - You will need some empty jars of various sizes. Rinse them and place in a large pot and cover with boiling water. Simmer for 15 minutes and carefully drain onto a clean tea towel – clean and sterile, ready to fill with this beautiful chutney that keeps for up to three months.
Any stubborn labels will peel off easily after this treatment!
I wonder as I stir the chutney and press the tomatoes with the back of the wooden spoon I’m holding, how will this Christmas be different? How can I make it more special?

Gifts of time and love are surely the basic ingredients of a truly Merry Christmas!

Peg Bracken

Lots of love,

FFX

Cranberry & tomato chutney

Fresh cranberries, 300g
Cherry tomatoes, 300g
Dried cranberries, 100g
Red onion, 200g finely chopped
Black pepper, 12 turns
Ground ginger ½ tsp
Ground allspice ½ tsp
Light brown sugar, 200g
Sherry vinegar, 100ml

PUT fresh cranberries, tomatoes, dried cranberries and red onion into a heavy based pan.
POUR over 100ml of water and gently cook over a medium heat for 15 minutes.
STIR in spices, sugar and vinegar.
SIMMER for 40 minutes, stirring occasionally.
POT into jars.
SEAL with love.
GIVE with even more love!

Friday, 18 November 2011

Shepherdess Pies

Be the light you wish to see in the world!

Dazzling twinkling lights and a homely smell wafting in the cold winter's breeze? Of course a winter wonder dish, one simple pie that is much more than a pie. Its crispy top seals in flavours of herbs and tender lamb, sweet parsnips and mint make this meal memorable for all the right reasons.
Delicious

Last week I had a special request from a yummy Mummy, Jade, to include a Shepherds Pie recipe. This is for you and in a few months time, blended with some milk, will make a lovely dinner for Ava too.

Shepherdess pie is my interpretation of the classic Shepherds pie, it has a few feminine touches; the sweet potato brings a pleasant lightness and nutritional goodness, while the parsnips and mint wrap your taste buds with comfort and freshness. The addition of smoked paprika gives a kick that the celery mellows, and all in all, a harmonious pie full of flavour and taste is yours for dinner.

I suggest you divide the mixture amongst six separate pie dishes, for two reasons, it makes for simple serving and also you can freeze a few for midweek lunches. Busy Mums especially will appreciate this. You are what you eat and you’re worth it!!!! 

My son Max wrote a beautiful poem a couple of years ago; I think it captures perfectly the joy of returning to a delicious home cooked Shepherds pie.

Leamcon

Walking along the bay of Leamcon cove,
Always somehow brings me peace.
From the harbour you can see O’ Mahoney’s castle
And Friesian cows that laze all day in the fields,
Chewing on the moist green grass.


The strong smells of seaweed float in the air,
Caught from almost a mile away,
Odorous, it manages to always linger,
Fresh and untouched by pollution.


In the summer you may pick sweet, sweet berries,
Strawberries, raspberries and blackberries.
Lying on the soft grass in a corn field,
The sun kissed my skin and I could hear the wind in the trees,
Tractors going down the country road.


Walking home to the cottage,
I could smell fresh shepherds pie.
The friendly cat me-owed on the lawn,
And lay purring with me outside.
I felt true peace, I wish I could never leave.


Take care and have a lovely weekend,

Love,

FFX

Shepherdess Pies
SERVES 6






Sweet potatoes, 300g peeled and cut into chunks
King Edwards, (any good mash potato) 700g peeled and cut into chunks
Olive oil, 1 tbsp
Minced lamb, 400g
Leek, 1 thinly sliced
Celery, 2 sticks thinly sliced
Parsnips, 2 chopped into cubes
Garlic clove, 1 crushed and finely chopped
Smoked paprika, ½ tsp
Dried mint, 1 tsp
Milk, 1 tbsp
Tomato puree, 1 tbsp
Worcester sauce, 1/2 tbsp
Butter, 1 knob
Vegetable stock, 300ml
Bay leaf, 1
Mature cheddar, 20g grated
Seasoning

PRE-HEAT oven to 200’c, gas 6.
PLACE sweet potatoes and King Edwards into a saucepan of lightly salted boiling water.
COOK for 15 minutes with lid on.
HEAT oil in a large heavy based pan.
ADD lamb mince and leek and cook for ten minutes, stirring occasionally.
ADD parsnips, celery, garlic, smoked paprika, mint, milk, Worcester sauce and tomato puree and cook for a few minutes.
POUR in vegetable stock and bay leaf, leave to cook for another 5 minutes.
DRAIN potatoes and leave to steam dry in saucepan for 1 minute.
MASH with butter and season to your liking.
SPOON mince mixture into 6 individual 200ml ovenproof dishes.
TOP with mash.
SPRINKLE over cheese with a drizzle of olive oil to finish.
BAKE for 20 minutes and serve with favourite vegetables for a gorgeous winter warming dish.

Wednesday, 16 November 2011

All that glitters isn’t gold

A piece of fudge, one for me and one for you!

Gifts come in all shapes and sizes. 
This one arrived in September!

The best kind cannot be valued, they are priceless. Love gently wraps all of our most beautiful gifts – and LIFE becomes richer for their presence.
When you wish upon a star! 
I’ve resisted and willed myself to approach this Christmas with deep calm, though my excitement can no longer be quenched by thoughts alone, so here I go, I’m sharing with you my first of several lovely gifts to make for the ones you love! AND for those who may need an extra bit of TLC too. For me, that is what makes this time of year special, the sense of giving, the carols, the smells, the memories of times past re-kindled and the acceptance that nothing remains the same. Each year brings new gifts and treasured times live on in our hearts, ALWAYS.
Love heals
I first tasted fudge in Cornwall, aged nine. Discovering these butterscotch flavoured nuggets of soft sweetness was one of my very own Christopher Columbus moments. It was on a school trip and with my pocket money I bought a box for my family. The brown paper bag never made the journey back to London, I accidentally left it on the train and some lucky person hopefully had a sweet treat instead.
Give a gift, give FUDGE!
"The softest things in the world
overcome the hardest things in the world."
Lao-Tzu
Those who read this blog know that I opt for healthy choices and sugar is rarely featured, however there is a time and a place for fudge, and that time is approaching! I’m a believer in balance and few absolutes. Feasts are made such by enjoying foods that are special and not eaten everyday, think caviar, think truffles, think FUDGE. I read an interesting article in the New York Times,  the jury is undecided on whether sugar is toxic or not, the key is to be informed, to make the right choice for you and your family. I’m sticking to, in a toffee like fashion; most things are OK in moderation and that means - save the sweets for treats and lovely seasonal fruits and nuts for everyday delights. Forbidden fruits become tempting for all of the wrong reasons, I'd plum for an apple over fudge on most days, why because it feels good and tastes fresh. On special occasions however I make an exception. 
Satin like or silk like?
When making fudge the transformation from ribbon caramel silk, to crumbly melt in the mouth sweet is hypnotic. Good music has a similar charm; it whisks one into another world, lulling us along and dee dum, dee dum, dee dum, the heart goes, ahhhh, and a feeling of whatever the music insights echoes. Making fudge is a visual treat and one lovely way to give special gifts to those close to you. It’s also fun to make with children and whoever cleans up gets to lick the spoon, other little helpers share the bowl!
Ribbons of vanilla
For an extra special touch sprinkle over some edible gold dust, wrap in tissue and put in little gift boxes or present in cellophane bags with your favourite coloured ribbon. Gifts, like these take precious little time to make, though go a very long way in thoughtfulness and will keep for up to a month, so getting ahead is easy peasy, lemon squeezy.
Always follow the rainbow and know YOU'RE gold
Isn’t time one of our most valued commodities these days? Those you spend it with are very lucky indeed!
Cherish special times
Here’s to calm Christmas preparations, to family and friends!

Love,

FFX

White chocolate and cranberry fudge
Beautiful fudge!
White chocolate, 350g broken into cubes
Condensed milk, 1 350g tin
Vanilla extract, 1 tsp
Dried cranberries, 75g
Gold dust, (optional) a pinch to sprinkle on top

LINE a 15cmx23cm roasting tin with baking paper.
PLACE a heatproof bowl over a suitably sized saucepan with gently boiling water.
SCATTER in the white chocolate.
POUR in the condensed milk and stir occasionally until silky smooth.
ADD vanilla essence and enjoy the sweet aroma.
POUR divine mixture into lined roasting tin.
SPRINKLE over cranberries, pressing in gently.
DAZZLE with some gold dust.
COVER and chill in the fridge for at least 4 hrs.
SLICE into bite size pieces and share with the ones you love. 

Friday, 11 November 2011

Golden Soup 11.11.11

Take me to the ocean,
Where fresh salty air salutes warmth -
And sunshine beaming clears horizons of purest gold.

Falling in love and diving are similar. Taking a journey into the deep unknown requires courage and a sense of adventure. In leaving behind all past baggage one may travel further, see more and feel free to dive deeper!

Beautiful experiences enrich, however the oceans are also a treacherous place and in falling, we literally take the plunge and sometimes get hurt. Thank goodness for fresh air, changing tides and letting go. The heart has a way of channelling LIGHT, and each time we surface, we may catch our breath, the dive becomes smoother, the relationship stronger and LOVE purer. Phew!

The proof, some say, is in the pudding and today’s Friday classic, AKA chowder, is as tasty as the sea, salty smooth and comforting, one may even feel closer to the oceans.... 

Smoked salmon and sweet succulent crab meat come together to bring a flavour combination that is both fresh, fair and flavoursome. Light and healthy, this soup comforts and nourishes all at the same time.  We get cravings for salty foods because our bodies need sodium chloride, and what better way to eat it, than from Seafood chowder? The roots of this wholesome soup, stem from the French word Chaudière, Fishermen to cook their catch of the day used this three-legged cauldron. When the ships returned, each village had a large Chaudière and the fishermen would share part of their catch for a feast to be enjoyed that evening.

I have always loved the idea of finding a treasure chest; perhaps that the Goonies was one of my favourite childhood films may help explain this fascination. I thought, wouldn’t it be lovely to make this soup extra-special to mark 11/11/11. Today is viewed as an auspicious day numerologically, the world over, and is also Remembrance Day, when we remember the brave souls who have lost their lives, you live on in our hearts and memories.

“For every man and woman who wears the uniform and risks life itself for freedom and for every member of their families. Words are not enough. We owe them everything.”  
Ben Stein

This soup suggests hope, warmth, love and future prosperity. These are the qualities that heal old wounds and create happier times. So, what ingredient other than love might make it special? And then, of course, EUREKA! Gold! Gold? Yes, gold! 

Gold leaf to be precise, it is available in good supermarkets and delicatessens. Sprinkled on top, it transforms this chowder into living treasure, that may nourish the soul on the coldest of winter days.

One of my favourite proverbs;

"Worries go down better with soup."

Be assured, there is no room for worry with this recipe, it is so simple and takes under 30 minutes to make. A rich creamy soup is calling like a mermaid/ merman singing sweetly on the tides. Bring treasure into your kitchens! Make Golden soup!

Golden hugs,

Love,

FFX

Golden Soup

SERVES 4

Onion, 1 finely chopped
Garlic, 1 clove bashed
Butter, a knob
Flour, 2 tbsp (I use brown flour)
Potatoes, 750g peeled and diced
Chicken stock, 500ml
Milk, 500ml
White crab meat, 150g
Smoked salmon, 300g
Flat leaf parsley, small bunch finely chopped
Lemon, a drop of juice
Gold leaf (optional)

HEAT a heavy based frying pan.
ADD knob of butter followed by onion, garlic and flour.
STIR in potatoes, stock and milk.
SIMMER gently for 15 minutes, taking care that it doesn’t boil over.
STIR in parsley, smoked salmon and crab meat, reserving a little to dress on top.
POUR in the lemon juice and season with freshly ground black pepper.
GORGEOUS!
POUR soup into warmed bowls and dress with reserved seafood and gold!
FIND treasure today and always.

Wednesday, 9 November 2011

Found in Translation

Cooking is about much more than the ingredients you use. The presentation, where the produce is sourced, whether it's organic or not all count, though more than anything, it’s about the people you share your table with, the atmosphere around you and the hunger within being met. 
Lost in Leaves in London
Eating after being in the great outdoors, with the ones you love makes for the best tasting meals. Love is our universal language and needs no translation. Sometimes subtlety may be lost in translation, AND sometimes, through translation we learn to open our eyes and hearts to the wonders we may have never  known otherwise. We take a leap of literal faith and find gold, connect with that love and you’re on the road to infinity!
Seek good company before you choose the recipe!
Dreams are in essence lost in translation. Have you ever woken from a dream with a vivid memory? A memory clearer than the view out of your window, and then, suddenly it’s lost? It is said if you record your dreams by writing them down, shortly after waking, you may tap into your subconscious. While I love a good night's sleep, I love even more, the thought of living dreams! Feeling good, feeling free and most of all being true is my favourite waking dream come true.

Dim Sum dreams are living ones for my taste buds. My Sundays are often swept on an Orient express to aromatic Queensway, where flavours, gently enrapturing ones, abound. I love the pale bite-sized dumplings that are lightly steamed and served on simple plates with a selection of chilli oil and sweet chilli sauces. I love the mixture of restaurants that reflects the diversity of London, Moroccan, Chinese, Malaysian, Japanese, Italian, American, and Vietnamese to name but a few. The smells emanating from these restaurants need know translation, they are simply delicious!
Beautiful
Food can be beautiful, and Dim Sum offers the taste buds and the eyes a feast, in equal measure. Prawn and Chive dumplings are little works of art, so pretty and delicate in flavour. The translucent case tempts the eye to a clean combination of oniony chives and mild prawns, light, light, light and more light.

To translate dim sum, what then???

Swashing through the oceans towards the northwest, towards the land of bangers and mash and toad in the hole! What then? This…..

Black pudding and apple ravioli with saffron custard!

Remarkably simple to make, similar in method to Dim Sum, though with a total Anglo interpretation.

Fusion food attempts to mix flavours, this is not fusion, it’s translation!

Translation is an attempt to understand and communicate with another. This meal translates a love of local produce, for indeed, good black pudding is akin to shark fins in China, without the controversy – and there will be a farm somewhere close to you that makes this delight.

Add saffron, the most exquisite spice, to the mix and one brings golden magnificence to this apple and intensely rich savoury mix. It is delicious in a catch 22 way, nursery food meets robust sophistication, and neither recognises the other! Heavenly!
A stroke away from food Fantasia!
The preparation is repetitive and there lies the joy. It makes an excellent addition to a dinner party menu, as the prep may be all done in advance. Three minutes of final cooking time, re-heat the custard and hey presto, a dainty looking, though totally filling meal awaits.
When the dumplings have risen, they are cooked!
I love pleasant surprises and these beauties are exactly that. Buy the wonton/ gyoza wrappers from an Oriental Shop. The interesting selection of sauces, condiments, dried fish and treats on sale are an ambrosial experience for the senses, a labyrinth for the newcomer, though once you get your head around the many varieties of delights on offer, a world of gastronomic possibilities and wonder awaits. Go see! Go cook!
Jewels to discover
Delve deep, be light and always feel the love.

Always,

FFX

Black pudding and apple ravioli with saffron custard
Translation delight!

Butter, 50g
Apple, 2 cored, peeled and cut into 1cm dice
Black pudding, best quality, 250g sliced into 1cm rounds
Wonton/ gyoza wrappers, 40
Garlic, 7 cloves finely chopped
Saffron strands, ½ tsp
Single cream, 300ml
Egg yolks, 1
Lemon, 1 juice and grated zest
Seasoning

MELT half the butter in a heavy-based pan.
ADD apples and cook for 3 minutes.
SCATTER in black pudding and cook for a further 2 minutes.
SCRATCH over some freshly ground black pepper and leave to cool.
TRANSFER to food processor and pulse 3 times (so the mixture is still chunky and just mixed)
ARRANGE 20 wonton wrappers on a clean surface.
BRUSH with water.
SPOON over a heaped tsp of the mixture in the centre of each wrapper.
PLACE another wrapper on top.
PRESS lightly around the edges to make sure each ravioli is sealed.
I like to use an eggcup turned upside down for a clean finish, which works a treat.
LEAVE in the fridge to set for at least ten minutes.
MELT remaining butter in the same pan.
ADD garlic and saffron and cook for 2 minutes.
POUR over cream and simmer gently to thicken, and then take off the heat.
STIR in egg yolk, lemon juice and zest, stirring until combined.
BOIL water in a shallow pan and lower in the ravioli.
COOK ravioli for 3 minutes.
DRAIN and serve onto plates
SPOON over custard and dress with some leaves of love, to brighten things up!
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