Scouring my various bits of information on food, it was interesting to read that food has not been wasted during this time of Lockdown.
Many, many people have taken the initiative and started dealing on line, Ish for Fish and the Greens family at Covent Garden to mention just two. Many others have also been very enterprising , the gin distillers, some have diverted their resources to make hand sanitizers themselves whilst others are supplying the alcohol. Some students are using the space at Latymer school in London to make plastic masks and are making 10,000 a day, and Formula One with McLaren making ventilators and I heard a fun quote from the guys on the trolley assemble line, “Well we are used to putting 4 wheels on cars, these are things with four wheels ( apparently and I didn’t know this, ventilators need trolleys as well ).
Another bit of information that came to light and I know for example that the RAC Club in Epsom as soon as it was shut down, donated all its food ( from the three restaurants and hotel) to Epsom hospital. So it made me think, what has happened to all the rest.
Here is the answer, a Charity called City Harvest was flooded with donations. A tonne of chicken from Nando’s, salmon from Wasabi, steaks from Hawksmoor and so forth. They were so inundated with food that they needed extra volunteers to help out and they served an extra 225,000 meals to the needy.
So if you are looking for a way to give time or money or food then go to cityharvest.org.uk
Today’s project or shall I call it dinner, is yet more fish. Just as well we like fish, fish is quick to cook and is nutritious as well, and generally the clean up is easy.
Roasted salmon with a Chorizo crust. This is adapted from a recipe for white fish. It only takes less than 30 minutes overall.
For Two People:-
- 100 grams plus of cooking chorizo
- 2 slices of firm white bread like sourdough.
- 2-3 cloves garlic, smushed
- 2 pieces of salmon,
With a food processor running, drop in the chorizo the bread and the garlic. If it doesn’t come together drizzle in a a small amount of olive oil.
Then there is a choice.
Option one cook the fish on the stove top by heating a small amount of oil in an oven proof frying pan and when the oil is hot, add the fish skin side down.Keep an eye on it and when the top of the fish is beginning to turn opaque, remove from heat , press onto the top side of the fish as much of the chorizo mixture that you can and then place under a hot grill, to cook and drips this mixture.
Option two, remove the skin from the fish,place on a lightly oiled baking tray, press onto the fish some of the chorizo mixture and place in the oven, middle shelf under the grill, for about 15 minutes.
I prefer the first method as I do like the skin on my fish to be crispy but option two has no skin. But either works
Serve with some grilled asparagus and a salad and maybe the potato gnocchi that you have in the freezer !
Having eaten this last night, my advise is add maybe more garlic and some chilli flakes, some hot sauce or chipotle mix. I would prefer the mixture more spicy than it looks. The amounts for the mixture, probably made twice as much as needed, but pop the rest in a bag and freeze for next time !