Going Green

 

We’ve actually been out – we got a taxi to the launch of a new restaurant, out in the countryside (for some reason all the best restaurants in this bit of Kent are out in the middle of nowhere), just like in the old times. There was some really very good food, and a lovely pub dog. If you ever get the chance to try The Compasses at Crundale, do go for it. Even better, we are still symptom free, and lateral flows over the weekend were negative.  I’m now confused as to whether I want to go out more, plan lot of things, or whether I need time to recover from the excitement.

Our trip out came at a useful time, as I’ve had a craving for different foods recently – it’s that point of winter where I am sick of winter, sick of winter clothes and winter foods. This year, this had led to a desire for summery, green foods, however unsuited to the weather they might be. I’ve definitely broken my usual seasonal eating rules for this one, but everybody needs a break sometimes.

First up was stir fried beef in lettuce,  a recipe from Rick Stein’s Far Eastern Odyssey, a newly- acquired book. You begin by toasting rice, in a dry pan, and then roughly grinding it. This roasted rice seems to be a common ingredient in the book, but a new thing for me. Put this to one side while you stir fry the beef. The recipe says it should be only just cooked – and in Thailand it might even be made with raw meat – but I did it slightly more. While you’re doing this mix chopped shallot, fresh and dry chillies, lime juice, fish sauce, lemongrass and herbs. Add the beef to this mixture, and serve in lettuce leaves – lovely and fresh and spicy.

Next up was a Nigel Slater recipe that I spotted on one of  my occasional random cookery book browsing sessions (in this case Greenfeast Autumn/Winter): Fennel, peas and halloumi.

It’s pretty simple: defrost frozen peas and puree with olive oil, basil and mint (I didn’t have any basil; it was fine with just mint), slice and fry fennel and halloumi. He says do it in one pan, but I used two. I don’t think there’s any way you’d get the whole meal for two people in one pan. I would never have thought of this combination, but it really works (which I guess is partly why I’m not a successful cookery book writer).

Last up is an old favourite from Home Cookery Year (which is definitely one of the books which got me through the pandemic): Goan Green Chicken. Warning! This recipe needs marinating! Make a paste of coriander, ginger, garlic, various spices and vinegar, and smear all over chicken thighs (this is a paste rather than a liquid marinade, it’s very much a smearing job) and leave.

Roast the chicken, with some sliced red onion and poppy seeds, then serve with quick-pickled cucumber (and rice/bread and yoghurt, if you fancy).  We also had some quick pickled beetroot, to use up half a roasted beetroot that was lurking in the fridge, which worked surprisingly well.

My green theme also extended into Friday night cocktails, which were a Juliet & Romeo, and a Gimlet – made to celebrate the return of The Spirts newsletter, which I commend to you (you can sign up here, if you haven't already). I’d say cheers to a return to normal, except that I’m not sure we’re there yet, or that I even know what normal looks like anymore.