The Music of Food


I’m watching a program called ‘Two Greedy Italians‘ and as they are cooking they speak of the music of the food, the pitches and

the greedy italians

tones telling them whether the food is ready for the next step.  I love it, and I agree.  Think of the sounds of sizzling onions, the satisfying knock on a loaf of bread, the change when the mortar and pestle starts to really pulverize your spices. Even the different sounds that a pot of water makes as it goes through the stages of boiling.

Thought I’d also let you know what I had for dinner tonight:

3 S’s

You’ll need:

Salmon

  • 1 piece salmon (around 170g), skin on
  • 1 lime
  • 1 tsp ginger
  • 1 garlic clove
  • chilli to taste
Smash
  • wholegrain mustard
  • plain yoghurt
  • kumera *
  • pumpkin
  • carrot
Salad
  • asparagus
  • rocket
  • cherry tomatoes
  • snow pea shoots
  • avocado
  • walnuts
  • 1 granny smith apple
  • apple cider vinegar
  • wholegrain mustard
  • lime juice
  • chilli powder
  • garlic

What you need to do

1 – Get your mortar and pestle – I do love using a mortar and pestle.

2 – Chop your lime in half, then one half into thirds.  Add this to your mortar and pestle along with chilli, ginger and garlic.  Pound it up a bit. Marinate salmon in this for 10 mins or so, you’ll see that the juice has penetrated into the top layer of the fish.  Don’t leave it too long as the acid in the juice sort of cooks the fish.  (One day soon I’ll tell you all about Poisson Cru, remind me).

3  – while the fish is marinating, chop up your pumpkin, kumera and carrot roughly, boil them until tender.  Blanche the asparagus at the same time, then plunge into cold water.

4 – heat a pan, add a touch of olive oil, add the fish, remove chilli from marinade, reserve the rest.  Cook fish for 2-3 mins each side, I like to have the pan really hot, and turn down the element as I put the fish in (start skin down) – that way there you get a great crispy skin on it, but the heat is a bit more moderated for the skinless side and it cooks a bit slower leaving the flesh more tender – or should that be tenderer?

5 – Drain your veggies, add mustard, yoghurt and some of the marinade. Mash it all up.  I like to leave it a wee bit chunky still. Add herbs if desired – I like to use thyme or rosemary.

6  – Construct salad.  I’m going to take a guess that you can manage this bit – listen to the music of the salad and do whatever pleases you!

7 – pour equal parts vinegar and lime juice, one garlic clove and a sprinkle of chilli powder into a jar, do the hokey pokey and shake it all about, and that’s your dressing.

Yum.

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