Don’t You Worry Child

Gosh well its been a crazy few weeks. I can’t believe how busy I have been with work and kids and divorce rubbish and Christmas and New Year and well you know..

November flew by and I think my son spent half of it wearing his Halloween costume! We finally  extracted Rufus from his Giraffe Costume after nearly 2 weeks of solid back to back wearing.  He finally allowed it to go into the washing machine when assured Giraffe would not get dizzy. Tilda did the honours holding the offending piece of material away from her muttering “this is sooo going in the wash”.

Halloween done and dusted and then we were hurtling towards Christmas. My ultimate favrouite time of year. I know I have said it before but my god I just love it. Its not just the food and the best excuse ever to spend 3 days cooking, baking and prepping for the best roast dinner ever. Its the fairy lights and the tree and children’s excitement. It is palpable..Plus the best threat ever for bedtime best behaviour…”Father Christmas is watching you”…Admitedly I do kind of start using that threat around the end of October. I took a ton of photos of the Christmas festivities and will upload them very soon.

Recently I was invited to meet an Atomic Kitten whip up some fabulous Florida Grapefruit inspired dishes. Liz McClarnon was really lovely and funny and what a great afternoon. We had a little segment the grapefruit competition and then Liz demoed 3 recipes, A Florida Grapefruit Fajita Platter with a fresh and sunny salsa, Honeyed Florida grapefruit with pancetta, goats cheese and pine nuts and also a fresh Florida grapefruit, lime and mint sorbet. All delicious and different.

All really simple to make and delicious. I learn’t loads about this delicious fruit. I know everyone thinks Grapefruit is bitter and needs to be slathered in sugar. I remember my mother religiously slicing hers in half every morning and shaking spoonfuls of sugar over it then placing it under the grill.

Florida Grapefruit however is sweet and juicy and easy to peel and delicious. Its in season from November to March/April.  Don’t get the ones from Cyprus or Turkey or wherever. It was a lovely afternoon and brought a bit of summer to a dreary winters day.

I leave you with a few photos of the event and also Liz’s recipes.

Have a wonderful Weekend.

Rachelle x

Liz chopping 2 copy Grapefruit segments copy Florida grapefruit salad copy Florida grapefruit fajitas copy Eating sorbets copy Liz and florida grapefruit fajitas copy

Liz McClarnon’s Florida grapefruit recipe

Honeyed Florida grapefruit with pancetta, goats cheese and pine nuts

Serves 4

Ingredients

6 slices pancetta
2tbsp olive oil
2 small knobs butter
4-5tsp honey
1 Florida grapefruit, peeled and segmented by hand (not a knife)
3tbsp balsamic vinegar
2tsp Dijon mustard
Handful of pine nuts
Salt and pepper
Bag of salad leaves
150g goat’s cheese, sliced
Method

1. Fry the pancetta in 1tbsp of the oil in a pan until nice and crispy, then place onto kitchen paper to drain off any excess oil.

2. Wipe out the same pan with more kitchen paper to get rid of the excess oil. Add the remaining oil, 1 small knob of the butter and about 2-3tsp honey. Mix it up a little, then add the Florida grapefruit segments to the pan (they need to be in their original segments and not cut to prevent them falling apart when cooking). Stir and make sure they are coated and caramelised (that should take about 4 min), then add 1tbsp of the balsamic vinegar. Put the segments to one side so you can use the pan again.
4. To the pan, add the remaining knob of butter, the remaining balsamic vinegar, the Dijon mustard, the remaining 2tsp honey, the pine nuts and season to taste with salt and pepper. Mix everything together and heat through for about 2 min.
5. Make up the salad: cut the pancetta into bite-sized pieces. Place the salad leaves onto four plates, then add the caramelised Florida grapefruit, the goat’s cheese, the pancetta and pour over the dressing to serve.

Per serving

341kcal

12g protein

26.4g fat

10.6g saturates

14.5g carbs

14.2g sugar

1.5g fibre

1.4g salt

22mg vitamin C

0.2mcg vitamin D

 

Florida grapefruit fajitas platter with sunny salsa

Serves 4

Ingredients

4tbsp squeezed Florida grapefruit juice

4tbsp fresh lime juice

Pinch of salt and pepper

1tsp all-purpose seasoning
2tbsp olive oil

1 red and 1 yellow pepper, seeds removed and cut into strips
1 large onion, peeled and chopped
450g lean beef, cut into strips
8 tortillas
1 avocado, peeled and stone removed

120ml reduced-fat sour cream
75g cheddar cheese, grated

For the sunny salsa:

3 tomatoes, chopped

1 onion, peeled and diced

2 mild chillies, seeds removed and finely diced

Fresh chopped coriander

½ Florida grapefruit, peeled and finely chopped

Pinch of salt

1tsp lime juice and water

1. In a large food bag, combine the Florida grapefruit and lime juices, salt and pepper, all-purpose seasoning and 1tbsp of the olive oil. Add the beef, seal the bag, and squeeze the marinade together so that it covers the meat. Put in the fridge for a few hours to marinate.

2. Add all the Florida salsa ingredients to a bowl, mix and set aside.

3. Heat the remaining olive oil in a skillet pan. Cook the peppers and onion until soft and brown, then add the beef strips and cook until browned. Place in a serving dish together.

4. Heat the tortillas according to the pack instructions.

5. Slice the avocado lengthways and place in a serving dish and put the sour cream grated cheese in dishes

6. Place everything on the table so everyone can dig in.

Per serving

721kcal

42.2g protein

27.5g fat

9.8g saturates

79.9g carbs

18.2g sugar

9.8g fibre

2g salt

158mg vitamin C

0.6mcg vitamin D

 

Florida grapefruit, lime and mint sorbet

 

Serves 6

Ingredients

200g sugar

Juice of 5 Florida grapefruit plus zest of 2

Juice and zest of 5 limes

1 bunch finely chopped mint, plus sprigs to decorate

Method

1. Put the sugar in a pan with 275ml water and bring to the boil. Then turn down the heat and simmer for about 5 min. Leave to cool.

2. In a bowl, mix the cooled sugared water with the Florida grapefruit and lime juices and zest, and the chopped mint.

3. Transfer to a freezer-proof dish, cover and pop into the freezer for 2 hours, stirring it about 3-4 times during this time.

4. Serve in glasses, decorated with fresh mint sprigs

 

Per serving

156kcal

0.4g protein

0.1g fat

0g saturates

40.8g carbs

40.7g sugar

0g fibre

0g salt

25mg vitamin C

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Aside

Pink Nails and Ponytails

Its been a girl week. The Ru stayed with his father for a few days. The ecosystem of my home shifted. Glitter, dolls houses and make up were the order of the week. We painted nails and plaited hair. We baked cupcakes and it all sounds idyllic doesn’t it?

Well the flip side is constant bickering, (no not me), the endless arguing over who has what and when. The highlight of the week, Tilda having a total meltdown on Dalston High Street walking behind me wailing with mascara running down her face (she had raided my make up bag).

In between meltdowns I did actually manage to do some cooking. I tested my first winter cupcake recipe. The whisky mac cupcake (my favourite winter tipple) was created and my god what a success. Stem ginger in the mixture and a whisky cream frosting…….divine.

I leave you with some photos of the week and Ina Garten’s (love her) recipe for Tuscan Lemon Chicken.

All the Best

Rachelle x

 

Ridley Road Market

My Van/Chinese Laundry/Florist Shop

Passion Flower at London Fields

Tuscan Lemon Chicken

Ina’s recipe states you grill this but I just put it in the oven for 40-50 mins. I make this for the kids a lot, the lemony garlicky saltiness is addictive. You can never have too much lemon!  I serve this with new potatoes par boiled then i pan fry them in butter and oil with a ton of garlic.  When the potatoes are frying I smash them down with the back of a fork so they absorb the buttery oil and crisp up.

 Ingredients

  • 1 free range chicken cut up into 8 pieces
  • sea salt
  • 100 mil olive oil
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon minced fresh rosemary leaves
  • Freshly ground black pepper
  • 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side, cut lemons into wedges and place in with the chicken. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with cling film and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

Take out the fridge at least half an hour before it needs to go in the oven. Turn oven on to 180C and cook for 40-50 mins

Leave to rest for 5 mins before serving

 

 


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