WELL SEASONED

The Blog

Welcome to our award winning blog

 

Here you can find a collection of our thoughts, reports and ramblings together with some fun things we find along the way. We try to update the blog at least once a week and more often during busy periods so make sure you check back regularly..

By The Twig - Well Seasoned, Aug 25 2017 08:29AM

Earlier this week we submitted the second half of our text for the book to the publishers. Exciting stuff and at the same time we received the first half back from the proof-readers. It felt a bit like getting your home work marked - I'm not sure if i've been given a B or a C . (In fact, I'm not sure those even exist under the new system.)


As we get closer to launch and availability of pre-orders for Well Seasoned, we've been re-designing the website and have taken the decision to re-launch with one that is entirely designed around the book. When we launch, you'll see lots of changes and a fresh, clean design with lots of new material. Rest assured, our seasonality charts will still be there along with all of the blog from 2017 onwards. The older blog material will be archived and parked elsewhere (so the search engines can still find it) with a link to the new site.


What do you need to do? Absolutely nothing except sit back and enjoy the ride with us. We'll let you know before the new site launches and a simple refresh of your browser is all you might need once it's gone live.


It's been a really busy few weeks for us with writing, recipe testing and photography as well as working with the publishers on things like the proof reading, design and layout. As I write this, Russ is slaving over a hot grouse in the kitchen and Matt Inwood, our designer, is trying his best to interpret our wooly and incomplete thoughts into a stunning cover.


More to come very soon.


PS. The damsons have arrived a few weeks early (we'd normally expect them mid-September). If you want to make a batch of damson gin or jam, it's time to get picking!

By The Twig - Well Seasoned, Jul 18 2017 09:09AM

With a mixture of excitement and nervousness, we submitted the first half of the book to the publishers last week. Eek! If you've ever handed in a thesis or large piece of coursework you'll know the feeling. Pen down, job done. Oh wait, let me just change that bit... etc. But definitely a really exciting time for us and it's made the book feel very "real".


In related news, we're really pleased that the publishers have confirmed Matt Inwood as the designer of Well Seasoned. In fact, coincidentally, Russ has known Matt for a number of years and had already shared his vision for the book so we're really confident that Matt is going to do a fantastic job. With books for Tom Kerridge, Jason Atherton and Atul Kochhar already in his portfolio we couldn't be in better company.


Finally, HERE's a link to the first of our teaser videos for the book. We're hoping to do a few of these as we reach various milestones in the publication timeline...and as our presentation skills improve!




By The Twig - Well Seasoned, Jul 11 2017 02:04PM

Last weekend, in glorious sunshine, Russ did a demo at the Dorset Seafood Festival. Centred around Weymouth harbour, the festival is a celebration of all things fishy and although squid was on the menu for the demo, we took the opportunity to hand out our very first piece of official marketing material for the Well Seasoned book.


This recipe for razor clams features in the book's February chapter but you might still be able to find some clams on your fishmonger's slab, so we thought we'd share it with you.


Enjoy (and keep an eye on the blog for more sneaky previews as we approach March 2018)!


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RAZOR CLAMS WITH HERB CRUMB, LEMON AND PARSLEY BUTTER


These are a little fiddly to prepare but for this particular recipe all the prep can be done in advance so it will take the pressure off! Once the clams are steamed open, the meat will pull easily from the shell and the inedible parts can be cut away. Lay the clam flat on the board with the rounder end to the left, cut this off close to the dark sac. Lift the frilly wing up and slice off the cylindrical piece of meat with the pointed end. Now trim the wing away from the dark sac. Scrape off any odd bits of sand as you go. Now the meat can be sliced into half centimetre pieces ready to use. If you're unsure at any point, the internet has plenty of useful videos on fish and shellfish preparation.


Serves 4 as a starter


For the clams

1kg live razor clams, thoroughly washed

75ml white wine


For the butter

50g unsalted butter

½ lemon, grated zest only

1 dsp lemon juice

freshly ground black pepper

reduced clam cooking liquid

1 dsp chopped flat leaf parsley


For the crumb

1 tbs olive oil

1 clove of garlic, smashed

40g day old bread, preferably a rustic loaf, torn into pieces.

1 tbs chopped flat leaf parsley


Method

Before you start cooking the clams, have a roasting tin of ice ready to chill them as soon as they are cooked.


To cook the clams, heat a large casserole or sauté pan that has a tight fitting lid. When really hot, drop in the clams and pour in the wine. Put the lid on immediately and steam over a high heat for 1 minute until the clams are open. Use tongs to drop the clams onto the ice. Pass the cooking liquid through a fine sieve into a small clean pan and reduce until syrupy. Allow to cool. Prepare the clams as described above and then chill the sliced meat for a few minutes.


Beat the butter together with the lemon zest, juice and a few grinds of pepper. Gradually beat in the clam cooking liquid, checking for seasoning as you go. The liquid will be salty so stop when the butter is well seasoned. Add the parsley and mix in the clam flesh.


Select eight of the largest and best looking shells, give them a scrub and then place in a pan of water and bring to the boil to sterilise. Drain and dry off. Allow to cool.


For the crumb, heat a tablespoon of olive oil in a small pan and add the garlic. Cook, turning frequently, to make a garlicky oil. Don't let the garlic go beyond golden or it will start to take on some bitter notes. Blitz the bread with the parsley, garlic and oil to make coarse breadcrumbs.


To serve

Fill the clam shells with the buttery clam meat and top with the breadcrumbs, grill under a hot grill for 2 minutes until bubbling and golden. Serve immediately with lemon wedges and bread for mopping up the juices.


By The Twig - Well Seasoned, Feb 8 2017 11:09AM

In my recent post I introduced Russell Brown, hugely talented chef and co-author of the Well Seasoned Book.


Russ has his own website for his consultancy business Creative About Cuisine and, in his February newslettter you'll find his thoughts on the book together with a fantastic seasonal recipe to try - Caremelised Onion Cheesecake. I highly recommend you check it out.




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