Blog Post & Recipe: Ceviche
I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat.
Coincidentally there was a recent ceviche recipe at the Independent as well: Mackerel ceviche salad with samphire
[M]ackerel is one of my favourite fish to eat raw. It has to be really fresh, of course, and it has to have that delicious, slightly oily texture with a full-on flavour.
Article & Recipes: Sweet and savoury summer pies
Pies are special. They are time-consuming and demand attention and a certain deftness. They involve preparation, patience and a little bit of pig-headedness. They are the prized jewel at the end of a concerted effort.
Harissa chicken in soured cream crust ... Peach & apricot in cream cheese crust
No comments:
Post a Comment