Hunting for mint in Capri
Tonight we are on the beautiful island of Capri. It is not often that we are in port when we have guests onboard, so I jumped at the chance to go ashore and stock up on fresh local ingredients.
Since we arrived in Italy 5 weeks ago one of the items I have struggled to find is fresh herbs. Of course, being Italy, basil and parsley are everywhere but ask someone for mint or coriander (cilantro) and they just shake their heads, even the major supermarkets don’t stock any.
I love fresh herbs and the flavors you get from them, so you can imagine my excitement when I finally found some, thanks to my new friend Anthony. Anthony runs a tiny grocery store in the bustling port of Capri and whilst from the outside his shop looks like it may just stock a few basic ingredients, inside is filled with a wonderful selection of vegetables and fruit, locally made buffalo mozzarella and cheeses, the finest prosciutto, homemade pasta and freshly made bread…. A food heaven! And best of all if he doesn’t have something you need, he will order it and have it delivered direct to your yacht!
Needless to say a quick trip for a few items saw me coming back to the yacht laden down with everything from wild strawberries and beautiful ripe figs to courgette (zucchini) flowers and delicious mozzarella. And the most important of all, fresh mint for tomorrow’s lunch…
BAKED SALMON WITH PEA & MINT
500g fingerling or new potatoes, sliced to 1cm thickness
200g frozen peas
2 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
50g butter
Grated zest and juice of 1 lemon
4 tbsp sour cream
4 salmon fillets
4 tbsp olive oil
120ml vegetable stock
- Preheat the oven to 190°C/gas 5. Cook the potatoes in a pan of boiling water for 8 minutes then drain.
- Cut 4 large squares of baking paper, divide the potatoes into 4 piles and place on the center of each square . Next add peas, butter, parsley and mint, lemon zest and sour cream to each. Place a salmon fillet on each pile, season and drizzle with the oil, lemon juice and stock.
- Fold the edges of the paper together to seal each parcel. Place on a baking sheet and cook for 10 minutes until the fish is cooked. Carefully open each parcel and serve.
Enjoy xx
Little Rice
Originating in the north of the country, Risotto is one of the most common ways of cooking rice in Italy. It is made by gradually adding stock to short-grain rice and stirring continually. The name risotto literally translates as ‘little rice’ and there are three main types of rice to use – Carnaroli, Vialone Nano and Arborio. Carnaroli and Vialone Nano are considered to be the best and are a little more expensive but in my opinion Arborio will work just as well.
This yummy citrus flavoured risotto is a favourite with our guests and is one I often get asked the recipe for…
Citrus Risotto with Garlic Prawns
Serves 4
1.25 litres (5 cups) chicken or vegetable stock 1 tablespoon olive oil 1 small onion, finely chopped 1 stick of celery, finely chopped 1 teaspoon sea salt 50g (1 ¾oz) butter 330g (1 ½ cups) arborio rice 250ml (1 cup) white wine Finely grated zest of 1 lemon 2 tablespoons lemon juice Freshly ground black pepper 1/2 tsp of dried chili flakes 2 garlic cloves 2 table spoons olive oil, extra 20 prawns 7g (1/4 cup) roughly chopped flat leaf parsley pinch of dried chili flakes Lemon wedges
- Place the stock in a large saucepan and bring to the boil over a high heat. Reduce the heat and keep at simmering point.
- Combine the onion and celery with olive oil, salt and half the butter in a large pan and cook over a medium heat until the onion and celery is soft and translucent, do not brown.
- Add the rice and stir for 1 to 2 minutes, or until well coated. Then add the white wine. Stir until wine is absorbed.
- Slowly add the stock, one cup at a time, making sure each addition is absorbed before adding the next. Stir continually. The rice should be al dente and creamy.
- When all the stock has been added remove the pan from the heat. Stir in the rest of the butter, lemon juice, zest and pepper. Cover the pan and leave to rest for 5 minutes.
- In the meantime, mix the prawns with the garlic and chili flakes. Season with salt and pepper and cook on a high heat with the extra olive oil.
- Stir the risotto and divide between 4 plates. Top with the prawns and sprinkle with parsley and a few chili flakes. Serve with lemon wedges.
Enjoy xx
Balsamic Basics
Balsamic vinegar is one of my favourite ingredients in the galley. There are many different versions on the market at varying prices but I think spending a little more on a good one is worth every penny.
Balsamic vinegar comes from the Modena and Regio Emilia provinces in Northern Italy. The process begins with the boiling of grape juice or “must’ which is then transferred to open barrels where it is evaporated and aged for at least 12 years. This traditional process is protected and must follow strict rules, such as the grapes must be cooked over an open fire, and therefor makes the bottles of Balsamico Tradizionale quite rare and expensive.
Italian producers have since come up with a more affordable version made with a mixture of grape must and wine vinegar. Known as Aceto balsamico di Modena it also contains caramel to give it colour, flavour and texture.
Condimento balsamic vinegar is prehaps a little closer to the traditional vinegar, having been aged in barrels, but for less time, or made to the same standards but not in designated areas. It is a little more expensive than di Modena.
Balsamic vinegar has many uses: Mixed with olive oil it is delicious as a dip for crusty bread, use as a marinade for chicken or salmon or as a dressing for tomatoes and mozzarella. It is also great drizzled over strawberries.
BALSAMIC ICE CREAM
Serves 8
1 litre good-quality vanilla ice cream 250ml balsamic vinegar- Remove the ice cream from the freezer 30 minutes before use.
- Place the balsamic vinegar in a small saucepan and simmer over a low heat for about 15 minutes until reduced by half. Leave to cool.
- Place the softened ice cream in a food processor and add the vinegar. Process until just combined and return to the ice cream container.
- Freeze until firm.
Try this simple ice cream with strawberries or chocolate covered biscotti…
Enjoy xx
With tomatoes or without?
For the month of July we have been based out of Naples, Italy, cruising the beautiful waters of the Amalfi coast from Sorrento to Positano and across to the stunning Isle of Capri.
Naples is a big bustling city, home to some of the best pizza, pasta and gelato in the world. One of my favourite meals to eat here is their spaghetti con vongole. It is a popular dish that is traditionally served as part of their Christmas eve celebrations and it is said that the people of Napoli can be divided on the best way to eat it , either ‘bianco’ without tomatoes or ‘con pomodorino’ with tomatoes.
Personally I prefer the flavor you get from the tomato but, if you would like to try it without, simply leave out the tomatoes in this recipe and add a splash of cream towards the end of cooking instead.
SPAGHETTI CON VONGOLE
Serves 4
900g/2lb small Venus clams in their shell 6 tablespoons extra virgin olive oil 3 cloves of garlic, peeled and slightly crushed 1 tin of chopped tomatoes 3 fresh plum tomatoes, chopped 125ml/4fl oz white wine salt and freshly ground black pepper 2 tablespoons chopped fresh parsley 450g/1lb spaghetti- Wash and scrub the clams thoroughly under cold water. Remove any that are damaged or that remain open when tapped. In Italy they use small clams from the Adriatic, which may not be available elsewhere in the world. Venus clams or other small clams can be substituted.
- Heat 1 tablespoon of oil in a large pan and add the clams. Cover with a lid and shake gently until the clams have opened. Remove any that remain closed. Strain the clams, keeping the juice, and put both to one side.
- Heat the remaining oil in a pan, add the garlic and fry until brown. Remove garlic and discard. Add both types of tomatoes, the clam juice and the wine, then add salt and pepper to taste. Simmer for 25 minutes.
- Cook the spaghetti according to the manufacturers instructions.
- Add the clams to the sauce and cook for 1 minute. Mix in the spaghetti.
Serve with fresh ciabatta bread to mop all the delicious sauce.
Enjoy xx
