It’s those simple things…

A simple supper

I can cook up the most extravagant, adventurous feast, using every exotic ingredient known to create something really special for supper club and dinner guests.  I take my time, take extra care to produce something that looks as beautiful as it tastes and really give it my all. I love doing this. I love experimenting and trying out new things, but there are times when less is definitely more. Sometimes its the simplest of things that leave a lasting  impression. No fuss, complex dressings, drizzled sauces or coulis, just fantastic fresh unadulterated food.

A MASSIVE (half eaten) Manchego from Spain...yum with some home-made onion relish

As I lazed in the sun on Sunday afternoon, with a Tanquaray and Tonic clutched in my hand, it was simplicity that I craved. The lingering heat and appearance of some fiery Welsh sun shine inspired a supper with a distinctly Mediterranean feel…. some Spanish Manchego brought back as a thank you present by friends whose boat we looked after while they were away, some seriously strong black bomber left over from Saturday’s produce market; home-made onion marmalade and beetroot relish, new potatoes with lashings of butter and mint, herb-marinated mozzarella and tomatoes and a hearty salad of lettuce from the garden, cucumber, olives, very lightly steamed mangetout from the weekly veg box, crisp chorizo and a good glug of Welsh Rapeseed oil.

The food disappeared in no time and even the little-un steamed in for more. At the end of supper I was about as satiated and happy as I would have been if I’d eaten something more elaborate.

Marinated mozzarella and tomato: An Ottolenghi inspired favourite (serves 2-3)

250g good buffalo mozzarella

A couple of large ripe local tomatoes

half a teaspoon fennel seeds, zest of a lemon or a teaspoon of white wine vinegar , small handful of shredded basil leaves, 2 teaspoons fresh oregano leaves, 2 tablespoons Welsh Rapeseed oil 1 crushed clove of garlic and a pinch of Halen Mon salt and black pepper.

Dry roast the fennel seeds until they begin to pop. Transfer to a pestle and mortar and grind roughly. Place in a bowl with the other ingredients. toss the sliced or roughly torn mozzarella with the marinade and leave for 10 minutes or so, Serve with sliced or wedges of tomatoes as a starter or part of a cold supper.

mmmmmm....dinner 🙂

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Filed under British food, family budget cooking, home cooking, local produce, welsh cheese

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