Spiced Mussels

Seeing as we are headed for a mini-heatwave, why not have something different, you could serve this with some rice or some salad or even as a starter this is a Spanish style dish with the chili and the garlic and the ginger brings this dish all together, combine this with the sun and you have a perfect match. If you are having this as a main course I would recommend 20 per person and for a starter 10 per person.

1 small onion, finely chopped          

2 garlic cloves, finely chopped

1 celery stick, sliced            

1 inch piece fresh root ginger, grated

2 tablespoon olive oil         

1/4 teaspoon chili powder

1 teaspoon ground turmeric             

2 tablespoon chopped fresh parsley

         

2 tablespoon dry white wine

Salt        

Pepper

Method:

1. Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes.
2. Add the mussels to the pan and cook for 2 minutes.
3. Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally.
4. Season. 
5. Discard any mussels that fail to open, then serve, garnished with the celery leaves

Basil and Lime Sorbet

Summer is here and the leaving certificate begins today means that for the next few weeks it should be fantastic so in the hopes of the good weather the exams bring why not have something light refreshing and tasty?!

This is just a combination of some of my favourite things – love basil use it all the time, even when it isn’t necessary and limes – the colour, the smell, the taste – how could you not love them?

Large Bunch Of Basil – Pureed

5-6 Limes Zested

141ml Water

141g Caster Sugar

5-6 Limes Juiced

Method:

1. Place the water and sugar into a pan
2. Bring to the boil and simmer for 4 minutes with the lime zest
3. Remove from the heat and allow to cool
4. Add the lime juice and the bail puree
5. Allow to infuse and churn