Edible Stories: A Novel in Sixteen Parts by Mark Kurlansky - Recipe by Chef Jason McCrellis
There are lots of mixed reviews about this book by Mark Kurlansky, for some reason it has some people loving it and some people really pulling it apart.
Let’s start with what the book is all about!
A set of stories that has one thing in common, food.
Mark Kurlansky, Author of national bestsellers Cod and Salt, writes linked stories that shows what can hold people together and tear them apart.
The stories have great food in common, muffins, hot dogs an Alaskan fish soup and a potentially toxic crème brulee, and a cast of characters from diverse settings and backgrounds.
Once such story is Robert Eggle, who gets stuck in a hole in a sidewalk.
Getting himself out, he realises that he has no memory, no sense of smell or taste and once he’s made his way back to an office, where everyone seems to know him, he has no recall of his professional life.
Worse still, he can’t even summon up the name of a woman who is apparently his wife.
Other characters have more precise food memories, and their tales revolve around specifics such as Bordeaux wines, blood sausages, and Orangina.
Kurlansky brings a keen eye and a strong sense of humanity to his stories, throughout, his love and knowledge of food shows just how important a role what we eat plays in our lives.
Mark Kurlansky is a James Beard award winner and New York Times bestselling author of many books, including The Food of a Younger Land, Cod: A Biography of the Fish That Changed the World; Salt: A World History; 1968: The Year That Rocked the World; and The Big Oyster: History on the Half Shell,
The Last Fish Tale: The Fate of the Atlantic and Survival in Gloucester, America’s Oldest Fishing Port and Most Original Town; and City Beasts.
I liked the book and don’t know what all the fuss is about, but then, this is the first book I’ve read from this author.
I give it a 3 ½ egg rating.
I give this a 3 1/2 eggs rating
3 1/2 egg rating from me
Chef Jason McCrellis - Mackerel with Aubergine Mayo, Beet Slaw, Beluga Lentils & Mixed Sprouted Beans
This month’s chef is Jason McCrellis and he’s gifted us this Mackerel recipe showcasing one of his favourite ingredients – Aubergine Mezze from Belazu ,– a smoky paste with garlic, Spanish paprika and parsley.
You can find it by clicking this link.
If you can’t get your hands on this, Jason tells me it can be substituted by an easy baba ghanoush.
Just roast a couple of aubergines, remove the skin and then blitz with some tahini and a little lemon juice.
Ready to east and looking beautiful
Ingredients
2 x Mackerel Fillets
1 teaspoon Olive oil
2 Tablespoons Aubergine Mezze – Or the baba ghanoush
Aubergine & Lemon Mayo
1 or 2 teaspoons of Water
Aubergine Mezza - or babba ghanoush
Little preserved lemons – deseeded and finely chopped
60-100ml Olive oil
Pomegranate seeds – optional
Beluga lentil & Mixed sprouted beans
100g Cooked beluga lentils
40g mixed sprouting beans
Rainbow Slaw
¼ Head of Hispi cabbage – thiny sliced
1 Small -Raw Ruby Beetroot – finly grated
1 Small Raw golden Beetroot
1 Bunch chervil – chopped
½ Bunch Flat Leaf Parsley - Chopped
METHOD:
To make the aubergine mayo.
Add the chopped preserved lemons to the aubergine mezze or baba ghanoush
Whisk, gradually adding the olive oil.
Add a little water to loosen the mix.
Add the coleslaw ingredients together along with 2-3 spoons of the mayo.
Combine the cooked lentils with the sprouted beans and place to one side
Make sure the mackerel is pin boned, then score into the skin.
Heat some of the oil in a frying pan. When the oil is hot, place the scored mackerel into the pan, skin side down and cook until the skin is crispy and brown
Don’t move it until skin crispy then turn over for about 1 minute until just cooked through
TO BUILD THE DISH:
Place 2 table of aubergine mezze in the Centre of a plate.
Next pile the lentil & bean mix on top.
Place the fillets of mackerel on top of the lentils.
Then place a good portion of slaw next to it.
Lastly scatter around pomegranate seeds and a little of the mayo & serve
