The word January comes from both the Latin word for door – ianua being the door to the new year and Janus, the god of transition and beginnings. So this is a time of resolutions and new opportunities. On the food table it is a time of wonderfully rich game meats, an abundance of sweet winter fruits, such as oranges and pomegranates.
Seasonal citrus fruit that is available now is an amazing addition to many meat dishes. Not only will they add lots of different flavours but they all help break down fibres, making steaks, chops, and other cuts even more amazing. The juices contain acids and enzymes which affect the molecular structure of the protein to soften it in a similar way that cooking does.
There is Chicken Salad With Citrus and Chile Oil with plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chilli oil, this salad is made for dinner.
There is a No-Fail Roast Chicken With Lemon and Garlic Only 6 ingredients, and you'll always know when it's done.
It is a time to make the most of the wonderful winter citrus fruits that are available. Jacques Pépin has an amazing whole roast duck recipe incorporates orange zest, orange juice, orange segments, and Grand Marnier for layers of citrus flavour.
If you still haven’t had enough of brussels sprouts, you could try this funky Sprout ’kraut - sprout sauerkraut with pink peppercorn. It’s great in a grilled cheese sandwich or with sausages or pork chops.
Alternatively you could use those sprouts for a seasonal brunch celebrates sprouts with the help of Middle Eastern pantry staples such as fiery harissa, creamy tahini and a crunchy, fragrant dukkah topping, for this Sprout and harissa hash with tahini yogurt
Another great food in season now is venison. This is a much underrated food which is good for the environment and a healthy meat as well.
So do stretch your food horizons this new year and do feel free to ask. Us for any guidance or advice on what is in season, when you visit us.