We are just back from a very relaxing and quiet week in a small gîte in Northern Finistère, France. We of course sampled all the local foodie goodies, some more than others (wine!). It also gave me chance to try out some more of Saison’s wonderful season mixes.
The first mix I was eager to try was the Rose & Orange Sugar mix, Richard recommended to add it to peaches soaked in vodka! So I bought four super ripe peaches from the local market, pealed and sliced, I also added a few slices of delicious melon. Poured over the vodka and stirred in two tablespoons of the mix, I placed into the fridge for 24 hours to allow all the flavours to get to know each other!
We served the peaches with a dash of cream and tucked in! The strong vodka kick had been mellowed by the juices of the peaches & melon, making the syrup sweet with wonderful floral undertones – there were no leftovers!
We love roasted vegetables, especially summer vegetables like red peppers, aubergine, tomatoes and courgettes. This is where the British Root Roast mix comes to play, the title suggests it should be used for root vegetables, but it works equally as good on summer vegetables.
Slice the vegetables to similar size chunks, don’t try to be too uniformed the gnarly the better! Once chopped and in an oven proof dish, pour over a good glug of olive oil and sprinkle a tablespoon of the British Root Roast over, give it a quick mix and then into a hot oven.
I was cooking this to accompany some local pollack we had bought, pollack isn’t the most flavoursome of the white fish, so I topped it with a sprinkling of Richard’s Smoked Paprika & Chilli Pangrattato. The mixes added a huge amount of flavour to both dishes, the roasted vegetables were gnarly with wonderful flavours. The Pangrattato gave the fish a great crust and the smoked paprika really did improve the rather bland pollack.
We also used the British Root Mix on roasted potato wedges to accompany some amazingly fresh mussels bought from the local market. We agreed that they were the best flavoured wedges we had ever eaten – or was it just the chilled Muscadet talking!! (the mussels were the sweetest ever!)