Friday 18th September

As I said on Sunday, we have had an easy week with just three guests for breakfast and a breakfast to go!  But that doesn’t mean we take our foot off the peddle and not make an effort.  Quite the contrary.   It has also enabled me to go through a stack of newspapers and magazines that had been sitting by my desk since the 30th August – I have read some interesting articles, one especially caught my eye a  German fasting clinic – Hunger Games – Can fasting save your life? In the Times Magazine – it just struck a cord with me and I do feel that food and our relationship to it has a major part to play in our health. 

I also found some great pain perdue combos that I am going to offer the guests over the coming weeks so watch this space!  There was an article of ‘Breakfast with Marcus’ (Waring) one of my favourite chefs.  I am going to try out his recipe of Chorizo Jam – he also has some interesting takes on breakfast that I want to also try out.   Talking of Chorizo,  I always have a couple of packets in the fridge as I get a regular supply from my Spanish man and it is now one of my must haves as you can always make a dish from it.

The fish counter looked great last night at Waitrose and so I decided to buy a large piece of haddock and cook everyone lunch today and here is the recipe!

Fish with Chorizo

Ingredients

3 tbsp olive oil

1 onion, peeled and sliced

2 cloves of garlic chopped

1 green pepper, deseeded and chopped

1 red pepper, deseeded and chopped

150g (5oz) chorizo, sliced or cut into small chunks

2 tsp finely chopped fresh rosemary leaves   

4 x haddock fillet Seasonal ingredient

4 large tomatoes chopped

300 ml of passatta

1 tbsp honey

½ tsp hot paprika

Season with sea salt and freshly ground black pepper

 Method

Heat the oil in a large frying pan, then soften the onion, green and red peppers for 5 mins.

Add the rosemary, chorizo, paprika and garlic, then fry for 2 mins more until the chorizo is starting to crisp.

Tip in the tomatoes and passata, then simmer for 5 mins.

Add the fish to the pan, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with sour dough or rice and a green salad.

 

Before I sign off, did anyone else purchase a box of the Kiwi Berries? Something I have never seen before!

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