January, 2022

January is here, and it is a bit of a foodie hiatus. Luckily we have Burn's Night, Chinese and Australia Day. Sarah has some great recipe ideas, which you will find below.

You can always rely on me to bring you a wonderful seasonal list of recipes that will delight and impress your family and friends, so scroll down for yummy recipes.

Burn's Night

For all you Scots out there, January the 25th is that very special night. Tradition dictates that it is Haggis, Neeps and Tatties

Haggis Burger with Swede and Potato Chip Haggis, Neeps and Tatties Scottish Whisky and Raspberry Cream

Australia Day

January the 26th is Australia Day, so there is no excuse not to break the BBQ out, invite some friends around and celabrate. Even if you are not an Australian you can enjoy the food from Down-Under and dream of life as an Aussie.

Those keen-eye'd amoung us may notice just how diverse the recipe selection is. Well that is Australia for you, being a melting pot of both cultures and recipes. It means not only do we have tradition Australian recipes to choose from, we have adopted the recipes from around the world.

Frozen Watermelon Daiquiri Traditional Guacamole Tomato Salsa Barbecued Yoghurt Marinated Shoulder of Lamb Greek Barbecued Lamb Tzatziki Greek Salad Pavlova Peach Melba Lamingtons

Lobster Bisque

6 Portions

Prep: 30 minutes
Cook: 30 minutes

Recipe

Pigeon Terrine

1 litre terrine (8-12 Portions)

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

Recipe

Stuffed Crab Claws

12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Recipe

Spicy Flat Iron Steak

4 Portions

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

Recipe

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

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 December'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

Preview

Clams with Bacon and Garlic Lobster Bisque Pigeon Terrine Raw Broad Bean Dip Stuffed Crab Claws Thyme and Blue Cheese Grissini

Main Feature

Side Show

Barbecued Flat Bread Greek Salad Plum Cheese Tomato Salsa Traditional Guacamole Tzatziki

Encore

Frozen Watermelon Daiquiri Plum Cobbler Plum Crumble Plum Sorbet Raspberry Shortcake Scottish Whisky and Raspberry Cream

Southern Hemisphere

Preview

Broad Bean and New Potato Tortilla Figs with Prosciutto Ricotta Stuffed Courgette Flowers Smoked Trout and Asparagus, Vietnamese Rolls Traditional Guacamole Zucchini Fritters

Main Feature

Sea

Salmon and Mango Salsa and Guacamole Pan Fried John Dory with a Saffron Sauce Seafood with Chilli and Holly Basil Tuna Surf and Turf

Land

Duck Breast with a Blueberry and Port Sauce Rosemary, Anchovy and Garlic Roast Leg of Lamb Steamed North African Lamb with Couscous Tandoori Leg of Goat

Ground

Asparagus and Herb Quiche Asparagus, Pea and Goats Cheese Risotto Spinach Pie Spring Vegetable Barley Risotto

Side Show

Strawberry Sweet Chilli Jam

Encore

Fig and Frangipane Tart Lavender and Honey Panna Cotta with Strawberry Compote Mixed Berries with Sorbet and Brandy Snap Baskets Strawberry and Blueberry Yoghurt Ice-Cream Strawberry Meringue and Hazelnut Gateau

Next issue

We are looking forwards to an February edition around the 30th of January, 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.