I remember when my driving license was still a shot in the dark (this was probably after the second fail), I would day dream about the places I would go, and people I would see when I’d one day get my license. Each week, no fail, I’d ask my driving instructor two questions:
1. What was the most number of times someone failed under his instruction (he said ten)
2. Could we pass by the fish markets after the lesson so I could pick up some fresh seafood (the answer was always no)
I vowed that the first place I would drive on my own (when I finally passed) was the Fish Market. So last weekend, after many U-turns, detour here and there and a 30 minute drive (which would have normally taken ten minutes for a more skilled driver), I found my way to the Fish Markets all by myself! I was so pleased by my achievement and vowed that my next dish would be all sourced from there.
Blow Torched Scampi with Mango and Avocado Salsa
- 4 Fresh Scampi
- 1/2 mango, diced
- 1/2 avocado, diced
- 2 tablespoons olive oil
- juice of half a lime
- pinch of salt
- pinch of sugar
- fresh salmon roe
- Peel the scampi and set aside the shells for use in the future (you can freeze the shells and use for a bisque)
- For the salad, mix the mango, avocado, olive oil, lime juice, salt and sugar and leave to marinate for around 15 minutes
- To assemble, blow torch the scampi (if you don’t have a blow torch, you can poach the scampi in boiling water for 30 seconds and quickly blanch in iced cold water)
- Plate the salad and top with the scampi and salmon roe
By the way… Did you hear? Gourmet Magazine, published by Conde Nast, will be shut down by the end of the year. Looks like my collection will be even more valuable now! It’s a pity because it is such an institution but then again, the reason cited for the magazine’s demise was popular food shows on television and online sites (blogs?!?!).
I recently had a conversation with Lorraine from Not Quite Nigella (in my humble opinion, in a league of her own!) about how bloggers, despite their growing number were not yet “mainstream” … so now it strikes me as interesting how an institution such as Gourmet Magazine would shut down, partly because of online sites.
Just goes to show much much this industry in changing….
Lastly, tell me, do you like the new look? It took a while and a bit of tooing and froing (just like my trip to the Fish Markets) but I finally got a different look. Would appreciate the feedback!