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AUGUST - SEASONAL EATING

AUGUST - SEASONAL EATING

WHAT TO LOOK FOR IN THE MARKET IN AUGUST?

Is it August already? Summer is flying by far too quickly. Well, can we really call it summer?
But let’s put bad mood (and bad weather) aside – August is a happy month, filled with fresh produce, especially when it comes to fruit and vegetables as many of them are at their peak this month.

August is also the month when game season officially begins and seafood is at its best. Try pairing different food items, like fish with fennel and garden tomatoes or create sophisticated salad mixes, when you don’t feel like cooking. Combine arugula, prosciutto and grilled peaches with roasted almonds or grill zucchini and top it up with pecorino, mint and tahini lemon dressing. This is the month to experiment with fresh vegetables, fruits, nuts and legumes and soak up the vitamins before sun goes down.

VEGETABLES

Aubergines, beetroot, broccoli, broad beans, celery, chard, chicory, courgettes, cucumbers, endive, fennel, green beans, kohlrabi, leeks, lettuce and other salad leaves, mangetout, marrows, new potatoes, okra, pak choi, parsnips, peas, peppers, radishes, shallots, spinach, spring onions, summer squash, sweetcorn, tomatoes, turnips, watercress

FRUIT

Apples, apricots, blackberries, blackcurrants, blueberries, cherries, damsons, figs, greengages, gooseberries, loganberries, peaches, peaches, plums, raspberries, redcurrants, strawberries, tayberries, whitecurrants

MEAT/FISH

Grouse, hare, lamb, snipe, venison, cod, haddock, mackerel, squid, wild halibut, wild salmon

HERBS

Basil, chervil, chives, coriander, dill, fennel, lovage, marjoram, mint, oregano, parsley, rosemary, sage, sorrel, summer savory, tarragon, thyme


Recipe of the Month: Seafood Paella

Serve with a glass of Sangria or red wine and relaxing music in the background.

Olive oil
1 onion
1 red & 1 green pepper
3 chicken thighs
1lb long grain rice salt
2pints chicken stock
1 pinch saffron
2 chorizo sausages, sliced
4 oz prawns
8oz mussels
4oz baby squid
1 tin artichoke hearts
1 punnet cherry tomatoes
8oz baby spinach leaves
8 king prawns
1 lemon

METHOD
Heat oil in a paella or flat, wide pan. Add sliced onion, peppers, chicken & garlic. Seal the meat.
Add the uncooked rice tossing it to coat & heat each grain. Add salt and saffron. Add chicken stock a little at a time. Allow it to be absorbed without stirring too much. Stop cooking when the rice is half to two thirds cooked ie. beginning to swell but still nutty & crunchy in texture.

Cool it as quickly as possible (eg. spread it out on a tray) & chill. Don't cook fully & then reheat or it will become sticky & overcooked.  

Return to the pan with more liquid and continue to add liquid until it is all absorbed or the grains are still separate but cooked. Then add chorizo, baby squid, prawns, mussels, artichokes & tomatoes, keep turning it all over to heat evenly. Finally stir in baby spinach leaves which will wilt from the heat & lemon wedges. Enjoy!