After my recent perambulating IMK posts, this past month I’ve been rather stationary. Well, except for that week back in Britain, arriving to find red currants in my UK garden at their peak, the Morello cherries a little overripe, as well as a few black currants, loganberries and red gooseberries still clinging to their branches. There was more berry eating, curries consumed, a visit to our favourite Sardinian restaurant and a garden party attended with a Scandinavian themed finger food: multicultural Britain through its food.
Those peaches from the last IMK post were made into an absolutely fantastic peach chutney. It has a spectacular deep golden colour.
I’ve also been curing fresh anchovies from the market, experimenting with flavourings. They taste nothing like store bought ones – fresh and tasty. We can’t get enough of them. Post coming up soon for the “recipe” – very simple instructions, so I’m not sure it even qualifies as a recipe.
In my kitchen is also a lovely cloudy apple cider vinegar – “biological” as they call organic products here. The cloudiness comes from the “mother” – the enzymes that form the vinegar. It is made from organic apple juice that has been matured in wooden oak casks. The smell is heavenly – just like concentrated sharp apples. Might try it on a batch of cured anchovies…
Watermelon has been on my mind a lot lately. In addition to G&Ts made with watermelon limeade I came up with last year, I’ve been experimenting with other watermelon concoctions.
This time of year, there is a lot of scope to experiment with watermelon – the ubiquitous (and inexpensive) cooling summer fruit!