DELECTABALES / Healthcare / Life Style

EAT SEASONAL: SEPTEMBER

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As autumn approaches and we begin to look ahead to the colder months, Britain celebrates the Harvest Festival and we welcome warm, rich and vibrant flavours. Here is our September grocery list, and the hearty ingredients we can’t wait to stock our fridges with this month.

Garlic

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One of the oldest known medicinal plants, garlic is a seasonal staple on every foodies shelf. A spicy but sweet flavour explosion, garlic is packed with cancer fighting vitamin B6 and vital allicin. To make the most of this nutritional powerhouse, add five minutes before the end of cooking.

 

Seabass

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Caught in the North Atlantic, sea bass is a favourite with some of the world’s most renowned chefs. A light, white, textured fish — we love ours grilled with a spicy salsa dressing. Try chopped mango, red onion, coriander, chilli, a squeeze of lime and drizzle of extra virgin olive oil.

 

Artichoke

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A vegetable with a heart, artichokes are one of the oldest foods known to man. Technically a flower, famous fans include Marilyn Monroe who was famously crowned the first Queen of Artichokes.

Artichoke Three Ways:

  1. Boiled: Boil artichoke quarters in salted water until tender, drain and pat dry. Heat olive oil in a large pan, add a few anchovy fillets, plenty of chopped garlic and red-chili flakes; cook for 30 seconds. Add artichokes, sprinkle with salt and pepper and cook, turning until lightly browned all over. Garnish with a squeeze of lemon juice.
  2. Raw: In a bowl, combine sliced two artichoke hearts with thinly sliced fennel, shaved Parmesan cheese, lemon zest, lemon juice and olive oil. Gently toss to combine. Season to taste.
  3. Roasted: Slice off the top third of the artichoke with a sharp knife. Drizzle with olive oil, season with salt, pepper and a squeeze of lemon juice. Push two peeled garlic cloves into the artichoke, wrap in foil and roast in a pre-heated oven for one hour. A delicious addition to a roast dinner.

 

Fennel

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Light and sweet with a hint of aniseed, fennel makes a fresh addition to summer salads and autumn roasts. Its phytonutrients and antioxidants help strengthen the immune system and protect against respiratory disease.

Fennel Fun Facts

  1. In India, fennel seeds are used as a breath freshener.
  2. Fennel is a member of the same family as parsley!
  3. In ancient times, the Romans believed eating plenty of fennel would control obesity.

 

The post Eat Seasonal: September appeared first on The Jigsaw Blog.

 

http://www.360celsius.com

 

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