May, 2023 Edition

August, 2023

Welcome to the August edition of bare ingredients

Welcome to the Foodiesite for the month of June! For our Northern Hemisphere readers, it is the height of summer. Long warm days brings al-fresco dining, with picnics and summer dinners outside. It is a great time for foodies, with the abundance of fruit and fresh vegetables making it hard to pick a recipe from so many options.

For our Southern Hemisphere readers, Winter is with us, with shorter days and cold weather. OK, the winter has not been as bad as previous years, given the changes we are seeing in the world's weather, but we can still enjoy stews and curries to keep the season's chills away. Regardless of where you are, Sarah has some great recipe ideas in her Seasonal Recipes Ideas, below.

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 August'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

To start with

Corn and Clam Chowder Raw Broad Bean Dip Caulilini Pakoras Fried Green Tomatoes with Labneh Cheese and an Olive and Tomato Salsa Thyme and Blue Cheese Grissini Rabbit Terrine Razor Clams with a Herb and Garlic Crust

The Main Event

Seafood

Lobster and Monkfish Curry Barbecued Sea Bass on Samphire Chermoula Barbecued Chicken Halibut Dover Sole Meuniere with Prawns and Baby Mushrooms Clam and Chilli Spaghetti Coconut Seafood with Mango Salad Crab Risotto

Poultry and Game

Grouse, Traditionally Roasted

Meat and Game

Thai Rabbit Curry Macadamia and Herb Crusted Lamb Cutlets Steamed North African Leg of Lamb with Fruit Cous Cous Fillet of Hare on Mash and Sauteed Spinach with Parsley and Game Sauce

Vegetarian

Whole Roasted Cauliflower Easy Wild Mushroom Tortellini Rustic Vegetable Quiche

A bit on the side

Simple Pilaf Rice

Finally, or a happy ending

Peach and Champagne Granita Vanilla Ice-Cream Peach Melba Scottish Whisky and Raspberry Cream Plum Cobbler Raspberry Shortcake Plum Sorbet Raspberry and Almond Tart

The basics

Game Stock Plum Cheese Spicy Green Tomato and Apple Chutney

Southern Hemisphere

Starter, Soups and Light Dishes

Stuffed Crab Claws Spicy Butternut Squash Souffle Deep Fried Oysters

Mains

Seafood

Anything Seafood Stew Thai Crab Salad on a bed of Crispy Noodles Deep Fried Fish with a Sweet and Sour Spicy Sauce Soy and Honey Mackerel Fillets on Coconut Jerusalem Artichokes and Spinach Pan Fried John Dory with a Saffron Sauce

Poultry

Jerk Chicken on Pineapple and Corn Salsa

Meat and Game

Easy Ribs Moroccan Goat

Vegetarian

Asparagus Risotto Vegetarian Joloff Rice Pumpkin Ravioli Vegetable Biryani

A bit on the side

Pilau Rice Pineapple Rice

Happy endings

Apple Tarte Tatin Self Saucing Chocolate Puddings Easy Carrot and Apple Cake Panna Cotta with Rhubarb Compote Pumpkin Cheesecake with a Pumpkin Seed Brittle

Down to basics

Jerk Seasoning

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.