What is Choosy Food about?
Choosy Food is a new way of thinking about how we eat now. As two old friends who've spent their happiest times cooking for family and friends, we've noticed a definite shift in the way we all prefer to eat. Gone are the days when plates were politely cleared. In this pick and mix world, everyone¹s as individualist about their food as in everything else they choose.
A few of us have discovered a genuine allergy. Allergic reactions are on the increase, particularly amongst children - with apparently inoffensive ingredients triggering symptoms which can range from a mild rash or bloating to a life-threatening event. The Choosy Food way of thinking was cooked up with them in mind.
More and more people are selective about food for other reasons, too. Vegetarians, of course, who range from strictly vegan to fish-, chicken-, even game-eating. And we're all highly health conscious now, careful about our weight, cholesterol, blood pressure or a fear of migraine. Some people have religious scruples about ingredients. And finally, there's a growing number of us who are just plain picky: our choices about what we will and won¹t eat is as changeable as fashion - but we both like fashion.
What's to be done? Some of us cope with a household that has one or more allergies, and one or more preferences. Most of us have experienced a moment when we cook up something new and delicious, but one of our guests (who used to eat everything) will sit back and declare: "I'm sorry, I don't eat that!" The Choosy Food website and blogspot are here to help. Of course there are a plethora of books and websites devoted to each individual condition - special ones for gluten allergies, or for organic eating, for low-fat alternatives, and so on and on. But ours is the only one that aims to cover the whole range of special eating. Here you will find recipes, tips, advice and above all lively writing about the food we all love, and the food we all need. Our aim is that food designed for special preferences doesn't have to be self-denying, or seem somehow lacking or dull. We devise really delicious recipes which everyone at the table can enjoy - including us!
Mango and Salmon with red peppers
Ripe mango with fresh organic salmon is a marriage made in heaven. I've noticed the fragrant Thai spicing gets even more subtle if this dish is prepared in advance, covered and refrigerated for up to 24 hours. I remove it from the fridge about half an hour before the meal and serve it with brown basmatti rice cooked with a couple of cardamon pods and a tin of coconut milk added to the water.
2 large mangoes, peeled and cut into thick slices
A pinch of sea salt
Juice of 1 lime & 1 lemon
6 skinned organic salmon fillets, cut lengthways in thick slices
2 tbsp olive or sunflower oil
2 fennel bulbs, quartered and thinly sliced
2 peppers, red and yellow, sliced
2 shallots, peeled & sliced
2 garlic cloves,peeled & sliced
2 dried kaffir lime leaves, finely crumbled
2 lengths of lemon grass, finely chopped
1 large red chilli, deseeded and finely chopped
5 cm fresh ginger, peeled & chopped
2 tbsps nam pla fish sauce or light soy sauce
3 tbsps white wine vinegar
5 tbsp hot water
To serve: some fresh mint, chopped
1 bag of small mixed leaves
Pour the citrus juices over the sliced mangoes, add a pinch of salt and set aside.
Heat the oil in a wide, thick bottomed frying pan (preferably with a lid which you'll need for the last 5 minutes of this recipe) and fry all the aromatic ingredients for about 2 minutes. Add the sliced fennel and peppers and cook for 10 minutes.
Add the vinegar, fish sauce and water and simmer for another minute or two.
Add the fish , tucking it under the vegetables to sit flat on the floor of the pan. Cook for a scant 2 minutes. Remove from the heat, cover the pan and let the fish go on cooking for about 5 minutes. Uncover and leave to cool.
To serve, divide the leaves and mango slices between six plates, top with equal shares of salmon, vegetables and the cooking juices. Offer a steaming bowl of coconut flavoured rice on the side.
Choosy Note: This is brilliant looking party dish to lay out on a big meat dish in all its colourful glory.
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