Simplicity Itself

Food is very easy when you work with it everyday, this i believe to be true of most things. However a recipe caught me off guard as I tried to explain its simplicity to a guest. I spoke of this as the easiest thing I could imagine without realising the background love of oil and salt is not ingrained in us all. These two ingredients are more important than your knives and pans so please pay attention.

Two rules that we should simply know that most (chefs included) do not.

1- Oil is a fat that can help carry flavours (choose a good oil though please).
2- Salt is a simple product that is beyond complex. It makes things sweeter and helps to give food a better moisture balance and tenderness.

When you are ok with the above you can use any recipe. If you are not, then you must travel a different path to join the pantheon of the culinary elites.

This is the base to many a soup or special for us and tastes better for its simplicity.
This is versatile, easy, quick and cheap like the budgie.

1 potato
1 onion
1 generous lashing of salt
1 generous glug of oil (any will do)

Peel the potato
Cut as you please
Peel the onion
Cut as you please
Be heavy handed with both oil and salt as it simply makes life easier and tastier.
On a rather gentle heat; get this collection all sweaty and loose.
Keep a lid on it (good advice for us all) and keep the moisture and sweetness in.
After a smattering of time, say 10 to 15 minutes, add a litre(ish) of water.

1 bag of spinach
1 blender

When the potato is cooked…
Put a fistful of spinach into your blender.
pour or ladle over the base above until 1/2 to 3/4 full.
Blitz carefully to a silky smooth luscious green.
(Do be careful when blending hot liquids, a heavy tea towel over the lid with plenty of air flow should keep you safe).
Please use the entire bag of spinach.

For breakfast add a poached egg.
For lunch add a smattering of a soft cheese.
For dinner add some slices of any protein you desire, fish in particular for my perfect evening.

May 1, 2020
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Josh White

Josh has been in kitchens since his rambunctious teens. Simply looking to give people the best ‘insert dish here’ experience whilst giving us access to great food and dining.

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