Summer Eating in Warm Weather
- By Sonya Meagor
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- 02 Aug, 2018
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It is set to be one long hot summer as rumours have it this UK heat wave is set to continue. July was a scorcher and though it has settled slightly, here in North London we’re still experiencing temperatures in the high 20s! Love it or hate it, most people don’t fancy slaving over a hot stove in this weather. If you’re not away on holiday but having a staycation or simply going about your usual work routine in this heat, cooking doesn’t always feel the most appealing activity.
I know in my experience when I get home from working in a hot kitchen and I don’t often fancy sparking up the gas to whip up some dinner, I just want to eat something simple and tasty with minimum fuss………….. Does this resonate with you? If so, then I have the answer. In today’s blog post I will be covering food recommendations for when its just too hot to get cooking.
Here is a selection of my faves on those days……….
A wrap – yes, such a simple thing, but you can fill with whatever takes your fancy. When the weather was it’s hottest my strangest one, even if I say so myself – was Jubilee tomatoes chopped up, then little gem leaf, fresh chopped mint and a layer of anchovies – yes anchovies – I just really fancied the salt they bring. But generally any salad items will go in as a filling……..just slice, chop, fill and eat….
Salads of course – as above – chop, slice all the lovely summer vegetables – think courgette, cucumber, tomatoes, peppers, lettuce leaves and don’t forget herbs.
If you can bear the burner on for say 5 minutes – why not stir fry veg with rice noodles and add fresh ginger, garlic and chilli – enjoy aubergine, courgette, peppers with any protein you fancy and stir-fry for 3-5 minutes – job done……
A scallop and goats cheese salad – lightly saute your scallop for a minute each side – no more and at the same time pop your goats cheese round under the grill to soften for 2 minutes………plate whatever salad takes your fancy and top with the scallops/goats cheese – wicked combination. Enjoy a glass of provence rose with this…….
Remember, whatever you eat, seasonal is best and fish is often a winner in the summer. Seasonal fish right now is as follows: silver mullet, megrim sole, salmon, hake, monkfish, red mullet, mackerel, squid, crab, scallops, oysters and sardines.
Simply grill your sardines until skin nice and crispy – enjoy with a glass of chilled dry sherry and a green salad – yummy.
Summer made simple from eco cuisine !!
Whatever you get up to over the summer months, enjoy it and remember to stay safe in the sun.
The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.
But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.
So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.
So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.
Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.
In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.
We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.
Rumbledethumps
550g large potatoes,
350g swede
60g unsalted butter
250g kale, finely sliced
1 small onion diced
Sprigs of thyme
25g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.
Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.
Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.
Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.
What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.
