FEELGOOD FRIDAY

School has broken up and we have the long Easter weekend to enjoy.  Bliss.  Well, apart from the fact the weather is still Christmassy and the weather man is talking about more snow tomorrow. While the temptation to eat all day is strong, we are  kind of pacing ourselves for the feasts of lamb and mountains of chocolate that are  to come later in the weekend. 

For dinner tonight I  have some sea bass in the fridge along with Jerusalem artichokes and curly kale. I’ll  puree the Jerusalem artichokes, which simply consists of peeling them, popping them in a pan of boiling water for an hour and then vigorously mashing them with 150 ml of double cream.

To pan fry the sea bass , I’ll score the skin 3 times. Why 3? No idea just feels right.   Heat up some butter and vegetable oil and then lay the sea bass, skin side down and cook for about 3 minutes.

And then what to do with the curly kale? As I’m hardly breaking a sweat with the rest of the meal I will just sauté them in some oil  and add freshly cut ginger and chilli to the pan. Easy.

And for my vegetarian son, he belongs firmly to the school of thought that fish do have feelings and a face and therefore shouldn’t be on a plate.  So I have made for him, a batch of Chickpea and Spinach Filo parcels. I believe this recipe was initially from Jamie Oliver’s 15 Minute Meals but I came across it on a blog called Eat, Drink Play London.

CHICKPEA AND SPINACH PARCELS

So to make them you will need

1 x 400g tin of chickpeas

100g feta cheese

100g baby spinach

1 lemon

1 tsp. sweet smoked paprika

4 large sheets of filo pastry (from 270g pack)

Olive oil

1.     Preheat oven to 190°. Drain the chickpeas and put them in a food processor along with feta, spinach, lemon zest and paprika. Blitz until they are combined.

2.     Fold a large sheet of filo pastry in half, drop ¼ of the mixture into the middle of  the pastry. Bring up the sides and loosely make into a parcel.

3.     Heat a pan on the hob, adding 1 tbsp. olive oil, and put in parcels, frying for a couple of minutes to crisp up the pastry before popping on a baking tray and putting into the oven for 20 mins or until they are beautifully golden and crispy.

I was just about to serve one of these with a leafy salad and a drizzle of fig vinegar dressing.  (I received, for my birthday a set of vinegars in fig, raspberry and cassis. and use them at any given opportunity.) The phone rang and the vegetarian one informed me he was invited for tea at his mates. Was that a problem?  Luckily these parcels could all go in the freezer to be used on another less social day!

Because I can not keep my hands out of dough, I decided to make focaccia. My lovely friend, Jo has moved to US and she sent me, for my birthday, The Tucci Cookbook, yes, Hollywood actor’s book of Italian cooking. .  It is brilliant, he is passionate about Italian food, and writes in such an enthusiastic and easy to follow way. Also fab is the fact that Jo got me the edition that has grams and ounces not cups. I’m far too mathematically challenged to handle that.   He has a couple of focaccia recipes but I chose Tropiano Family focaccia and added sundried tomatoes and olives to them just before I baked. Have to say I was thrilled with the result. Delicious.  

After  dinner we enjoyed espresso cakes, courtesy of Nigella Lawson’s Domestic Goddess book.  They are gorgeous, but I have to add much more coffee as I am a caffeine fiend and need the coffee to over ride all the other flavours.  My daughter also snuck in the kitchen when this afternoon and made some Oreo cupcakes. She crumbled Oreos into the cupcake cases and poured her chocolate cake mixture over the top before baking. Have to say I was sceptical as I  am not a fan at all of Oreos but  somehow they worked in these cakes. So much for us showing restraint in cake eating though.