I headed to the Stoke Newington Farmers Market, with plans to buy food to create and share an evening meal. I had noo clear idea what to do, but trusted that I would find some inspiration. It’s the joy of shopping at a seasonal market, where the produce available, is the produce in season! A reduction in choice, which can fuel inspiration. I was not disappointed! On hand were bags of Wild Nettle, and some Wild Garlic. Perfect for a rich, cleansing Spring soup. I grabbed some Onions, Carrots and Leeks from Ripple farms, (to make a Vege Stock, and use in the Soup) and I was already on my way.
A conversation with the fishmonger led to the purchase of two Whiting, standing out from the crowd. Not a ‘fashionable’ fish by any means, but like Hugh FW has said, I have no idea why. I picked up these two bright specimens for £2.40. For both of them. That’s just stupid.
How fresh am I? Just gaze into my eyes. No sign of a hangover.
A quick bit of filleting action, and we are ready to go.
My guest showed up with some mystery creatures to add to the equation. The juries out on this vegetable: Initially I thought they were Jerusalem artichokes, but I think they are actually some form of Yam. Bizarrely (yet, this occurs far too often to be a coincidence) I had already plucked some Sage leaves without knowing what to do with them. It turns out that these babies, sauteed in Olive Oil, Sea Salt, some Lemon Juice and the Sage, would work an absolute treat.
So, we started with a Nettle Soup, with a sprinkle of Nutmeg to give it a little bite, a swirl of Creme Fraiche and A couple of ‘mystery creatures’ as a garnish.
This was followed by a plate of Panfried Whiting, Rice & Barley, (leftover from a few nights before) and some Steamed Greens drizzled with an Orange (juice & Zest), Tahini, Honey and Mustard dressing.
Finishing up with something I made earlier, some Stewed Fruit made up of fresh Plums, Dried Apricots and Pecans stewed with a Cinnamon Stick, Star Anise, a little fresh Orange Juice and Water. Served with some Creme Fraiche, and some shavings of Roasted Cacao Beans. (thanks again to Lona!)
