Fish Trip Cafe

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— Caramelised Red Onion & Apple Chutney (makes 4 jars) —

2 tablespoons olive oil

5 red onions (700g), peeled, cored and chopped into small pieces

3 apples (400g), chopped into small cubes

1 cloves garlic, minced

1 red chilli, very finely chopped

1 cinnamon stick

2 bay leaves

200ml balsamic vinegar

100ml red wine vinegar

200g dark brown sugar

A pinch of salt

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Heat the olive oil in large pan and cook the onions over a low heat for about 30 minutes until the onions are golden and sticky.

Add the apples, garlic, chilli, cinnamon stick and bay leaves into the pan, cook for a further 15 minutes.

Remove and discard the cinnamon stick and bay leaves.

Add the balsamic vinegar, white wine vinegar, brown sugar and a pinch of salt. Bring to the boil and simmer until thick, stirring occasionally.

Spoon into sterilised jars and seal. Store unopened in a cool place. The chutney should rest for at least 2 weeks (4 weeks recommended) before opening.

I went to France to see Sophie.

Sophie is the first friend who I made in the UK. We became friends the first day we met at school nearly 15 years ago, and still good friends even after she moved back to France.
Her innocent smile always makes me happy and I learned from her that the importance of being simply yourself and enjoy it.

Quiche Lorraine is the dish she made for me sometimes when we were students. I loved her simple and classic quiche. It was delicious and comforting.
“Simple is the best” is her motto of cooking. I agree with it. I think simplicity is the most important key for cooking, and maybe for a lot of other things too.

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— Quiche Lorraine (9 inch round tart tin) —

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– for the pastry –

200g plain flour

A pinch of salt

110g butter, diced

2 tbsp very cold water

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– for the filling –

25g butter

2 shallots, finely chopped

150g smoked lardons

3eggs

80g Gruyere cheese, finely grated

300ml double cream

1/3 teaspoon ground nutmeg

Salt and black pepper

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Place the flour, salt and butter into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Sprinkle with the cold water, then stir with a knife until it clumps together.

Wrap the dough in cling film and cill in the fridge for 1 hour.

Preheat the oven to 200C / gas mark 6.

Roll out the pastry on a lightly floured surface and use to line the tart tin. gently pushing the pastry into the corners. Prebake for about 10 minutes.

Heat the butter in a frying pan over low heat, sauté the shallot until softened. Remove the shallot from the pan and reserve.

Turn the heat to medium high and fry the lardons until cooked through. Remove and drain the lardons on kitchen paper, add to the shallots and leave to cool.

Beat the eggs well in a bowl and stir in the cream. 3/4 of the cheese and nutmeg. Season with salt and pepper to taste (you shouldn’t need much salt).

Spread the lardons and shallot on the pastry, pour the egg mixture over and sprinkle with the remaining cheese over the top.

Bake in the oven for about 30 minutes, or until golden and just set.

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— Mussels in Lemongrass & Coconut Milk (serves 2) —

2 tablespoons sunflower oil

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 lemongrass stalk, finely chopped

2 kaffir lime leaves, finely sliced

1/2 – 1 red chilli, deseeded and chopped

400ml coconut milk

1/2 tablespoon fish sauce

1/2 lime

Some coriander leaves

Crusty bread to serve

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Heat the sunflower oil in a large pot. Add the shallot, garlic, lemon grass, kaffir lime and chilli, cook over medium heat until until soft and fragrant about 3 minutes.

Add the coconut milk and fish sauce and bring to the boil. Add the mussels and cover with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 to 7 minutes until the mussels have opened. Finish with the squeeze of line and garnish with coriander leaves.

Serve with crusty bread.