May, 2023 Edition

May, 2023

Welcome to the May edition of bare ingredients

Welcome to the Foodiesite for the month of May! As the days get longer in the northern hemisphere, May marks the beginning of the summer season with the emergence of fresh fruits and vegetables. In the southern hemisphere, May brings the end of autumn and the start of winter with crisp, cool temperatures and a bounty of sweet root vegetables. All of this means for us foodies

Recipe Ideas

Lobster bisque ready to eat
Lobster Bisque
6 Portions

Prep: 30 minutes
Cook: 30 minutes

Recipe
A slice ofPigeon Terrine
Pigeon Terrine
1 litre terrine (8-12 Portions)

Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours

Recipe
Stuffed Crab Claws with Spicy Crab and Papaya Salad
Stuffed Crab Claws
12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Recipe
Spicy Flat Iron Steak servered with salad and bread
Spicy Flat Iron Steak
4 Portions

Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes

Recipe
Raw Broad Bean Dip served with home made Grissini.
Raw Broad Bean Dip
Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Recipe
Whole Roasted Cauliflower ready to serve.
Whole Roasted Cauliflower
4 Portions as a main or 6 if served with a selection of dishes

Prep: 5 minutes
Cook: 50-60 minutes

Recipe

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the May's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Northern Hemisphere

Starters and Light Dishes

Broad Beans and New Potato Tortilla Duck Eggs with Roasted Asparagus and Parma Ham Raw Broad Bean Dip Smoked Trout and Asparagus Vietnamese Rolls Thai Crab and Papaya Salad

Mains

Seafood

Fisherman's Basket Lobster and Monkfish Curry Monkfish Chermoula Scallops and Black Pudding with Rocket and New Potatoes Wild Salmon with a Herb Crust on Spring Vegetable Fettuccine

Meat and Game

Rosemary, Thyme and Garlic Rack of Lamb on Harrisa Tomatoes Barbecued Veal Cutlets wrapped in Prosciutto and Sage Barbecued Yoghurt Marinated Shoulder of Lamb

Vegetarian

Kale Paneer Asparagus and Herb Quiche Nettle Gnocchi Asparagus Risotto

A bit on the side

Rocket, Tomato and Buffalo Mozzarella Salad with Parmesan Crisps Pilau Rice Greek Salad Couscous Salad Broad Bean, Pea and Mint Salad

Finally

Panna Cotta with Rhubarb Compote Strawberries with Cointreau and Black Pepper Rhubarb Sorbet Sparkling Red Wine and Strawberry Trifle

Southern Hemisphere

Starter, Soups and Light Dishes

Lobster Bisque Olive Tapas Prawns with Chorizo in a Spicy Tomato Sauce

Mains

Seafood

Coconut Garfish on Peach Salsa Crab Risotto Grilled Lobster with Chilli Butter Thia Crab and Papaya Salad

Poultry

Galantine of Mallard Pot Roasted Pear and Tarragon Chicken

Meat and Game

Lamb Tagine Rosemary and Pomegranate Roast Rack of Pork Steamed Egg with Mushroom Pork and Prawns Steamed North African Leg of Lamb with Fruit Couscous Yoghurt Spiced Rack of Lamb

Vegetarian

Aubergine (Eggplant) Sandwiches with a Ricotta and Pistachio Filling Autumn Picnic Loaf Easy Wild Mushroom Tortellini Salad of Roasted Vegetables with Fig, Ricotta and Goats Cheese

A bit on the side

Braised Brown Rice Spicy Chickpeas with Aubergine

Desserts and Cakes

Fig and Frangipane Tart Pear Friands Pear Sorbet Spiced Poach Pears

Next issue

We are looking forward to our next edition around the end of the month, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.

Enjoy!

The bare ingredients team.