Ok, so it’s been a while since my last post (over 2 months unbelievably!) and I am feeling the foodie withdrawal symptoms.
Summer has been eventful to say the least; such is the rich tapestry that is life. But, I promised you a Part 2 to the Italian Feast and here it is: ta da! Thankfully, we are basking in the last throes of an Indian summer, so a last minute barbecue dish to celebrate the end of the season may be just the ticket. At 20 degrees outside, a cheeky last alfresco dining evening, sauvignon blanc in hand, is definitely what I will be doing this weekend.
For a seafood lover like me, this winning combination of king prawns, chilli and lemon is complimented perfectly by a sprinkling of fennel salt and a mouthwatering fennel salad. The side of herby borlotti beans is melt-in-the-mouth delicious; the cripsy olive and parsley breadcrumbs give it a nice crunch and it is the perfect accompaniment to the king prawn skewers.
I am feeling nostalgic for Devon. My beautiful friend Amy and her husband, Andrew, were the best of hosts and I had the most glorious two weeks on the farm! Living here on the coast in Dorset is just wonderful, but there is something magical about being hidden down a small countryside road in the middle of the Devonshire countryside. During my time there, Amy had just started a self-employment venture by the name of ‘Hand and Heart,’ selling handmade and Fairtrade products with the aim of supporting products crafted with passion and creativity and enriching lives of customers and suppliers. You can read about her business here and you can buy her lovely products here.
Summer may be in its descent, but autumn is the most inspirational season – both for the spectacular beauty of nature at this time of year and for the generous seasonal produce on offer. Think warm and cosy log fires, wood smoke, country walks, misty mornings, and fruitful food galore – roast butternut squash, spiced pumpkin soup, apple and blackberry pie, roast chestnuts, and warm plum and almond pudding. And don’t forget the indulgent hot chocolate with lashings of cream (and maybe a dash of Baileys too!) Autumn is the season for damsons, allspice and cloves. It is the season for wild mushrooms, pheasant and partridge. It is a time for richness and texture and colour; of good things. Autumn, I salute you.
- 24 large unshelled prawns, heads removed
- ½ ciabatta loaf, cut into cubes
- zest of 1 unwaxed lemon
- pinch of dried chilli flakes
- 4 tbsp olive oil
- ½ tsp fennel seeds
- 1 tsp sea salt
- ¼ white cabbage, finely shredded
- 1 fennel bulb, finely shredded
- handful of rocket leaves
- 3 tbsp mayonnaise
- 1 tsp wholegrain mustard
- juice of 1 lemon
- 4 tbsp olive oil
- 2 garlic cloves, sliced
- 2 fresh rosemary sprigs
- 2 x 400g tins borlotti beans, drained and rinsed
- 50ml chicken stock
- 50g ciabatta
- small bunch fresh parsley
- zest of 1 unwaxed lemon
- sea salt
- Place the prawns, ciabatta, lemon zest, chilli flakes, olive oil and salt and pepper in a large bowl. Mix everything together and leave to marinate for at least 30 minutes. Soak 8 wooden skewers in water.
- Push the prawns and ciabatta cubes onto the skewers. Place on a hot griddle pan or barbecue. Cook for about 5 minutes on each side, until the prawns are pink and the ciabatta toasted.
- For the fennel salt, toast the fennel seeds for about a minute in a dry pan. Grind them in a mortar and add the sea salt. Sprinkle over the kebabs before serving.
- For the salad, put the shredded leaves and rocket into a bowl. Mix the mayonnaise, mustard and lemon juice together and season, then stir through the leaves.
- Heat 1 tbsp of olive oil and fry the garlic for 1 minute. Add the rosemary, beans and stock and bring to a simmer. Cook for 3-4 minutes until the beans are warm. Season.
- Blitz the bread and parsley in a food processor until you have coarse crumbs. Add 3 tbsp oil and lemon zest and blitz again. Heat a separate pan and fry the breadcrumbs until crispy. Sprinkle with sea salt.
- Place the warm beans in a serving dish and sprinkle over the crispy breadcrumbs.
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