The White Ibiza Blogs

Ibiza’s raison d’etre has always been due to a white substance loved by the masses; clamoured for, sought after, fought over. I am of course talking about salt. Without it life is bland. Without it there would be no flavour. I know someone who has given up salt. His eyes have become dull, his conversation drab, his dress sense dreary. Without salt, what’s the point?

Salt has the most extraordinary effect on food. Pour salt over a big fillet of cod and then hang it out to dry and you get a piece of fish that is like leather. Cover a seabass under a mountain of salt and bake it and the result is flesh that is moist beyond compare. So, one process draws out the moisture thus enabling it to be stored, the other process keeps the moisture in and must be eaten pronto.

Fish baked in salt is an Ibiza specialty. Not surprising given the vast quantity of salt available and the high quality of the fish (at the moment anyway, who knows what will be available in 10 years). Continue reading Seabass and salt

Photography by Annie Peel

The Christmas turkey that is…

Recently it seems that cooking your stuffing separately to the bird has become fashionable. And with good reason – it is delicious that way. I like the traditional method as well and it has its benefits when it comes to the cooking but I think on the whole I prefer it cooked separately. If you are going to do this then it is a good idea to stuff the cavity with something nice but disposable too so the breast doesn’t cook from the inside as well. Something nice could be a big lump of bread soaked in wine, thyme, black pepper, lemon zest, the lemon itself, juniper berries. This will encourage even cooking throughout. Continue reading Stuff Christmas

Photography by Annie Peel

Whilst the weather ain’t exactly wintry just yet, it certainly is the time of year to start getting into soups and one pot wonders. The idea of eating a hot soup in summer is positively frightening so being able to cook and eat them again now must be one of the consolations for the sun going down earlier and earlier.

I love soups. I love thinking about them, I love making them and I love eating them. If I can I’m gonna get me cremated in a golden soup tureen instead of a walnut veneer coffin.

Stock is of course an important part of soup making. Purists will tell you that you should use no stock in vegetable soups as it takes away from the essential flavour. Be that as it may I almost invariably use stock in soups because I think it adds depth of flavour. Continue reading Fish… my favourite dish

Photography by Annie Peel

Tiny mauve buds open into white petals with just the vaguest hint of violet. Because it is new growth the leaves are a light green and their texture has not become too dry yet. The stalk is all soft too. At this time (thyme, ha ha, how hilarious) of year I add it to sauces such as salsa verde and mix into salads. As the season goes on I find it dries out too much so ain’t that nice, just raw. It ain’t bad, don’t get me wrong, its just not so nice.

Women make infusions with it and say it tastes nice. It is distinctly good for you. You could add it to (the) lemonade (you have been conscientiously making since my last entry). You can add it to just about everything you eat at the moment and it has a particular affinity with white fish, chicken and tomatoes. In fact, it goes jolly nice with goats cheese salad.

Thyme grows wild  here so you if you wanted some for free you could go for a walk and dig some up. Alternatively you could just drive to a garden centre and buy some. Or get someone else to.

Beyond my pots and flower beds the field opposite has now become baked sand colour and will stay that way till September/October of next year. Until now it has been a kaleidoscope of colour. It seems to change from week to week from that bright yellow citrusy stuff to the bluey purple of the borage and the blood red of the poppies. There are also white rocket flowers and my favourite of all, the pink garlic flowers – of which more another thyme.

Photography by Annie Peel

Goats Cheese Salad

• Half a tomato per person roasted with olive oil, balsamic vinegar, Maldon salt, black pepper and thyme (do this slowly so the tomato dehydrates intensifying the flavour and sweetness)
• The nicest leaves you can get hold of (there are some superb mixes of organic leaves at the moment, many of them coming from Farmer Rene ‘s Organic Garden Can Riera)
• Toasted pinenuts
• A vinaigrette made with sherry vinegar, dijon mustard, salt, garlic and olive oil

Toss all these together and add on top:

• 1 slice of goats cheese per person, grilled till golden and bubbling
• 1 slice of Juanito’s white bread toasted and rubbed with garlic (not optional)

Photography by Annie Peel