January 2011

Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles. Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink. SEA BASS - Healthy seasonal fish to help with that New Year Detox. Click here for a Baked sea bass recipe with avocado and pomegranate salad. Blood orange - Like all citrus fruits, are a great source of vitamin C; an average orange provides 130% of the FDA's recommended daily intake. It also provides 16% of the recommended daily intake of dietary fiber. Oranges can also be a valuable source of folate, calcium, and vitamin A. Add the goodness of this fruit to a cake! Click here to find out about a Middle Eastern Blood Orange Cake recipe. Cabbage - An excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food. Bubble and Squeak Cakes Dazzle friends with this posh version, topped with a fried or poached egg, and a side of sliced tomatoes drizzled in balsamic. Makes 4 cakes * 500 g potatoes, peeled, boiled and drained * 125 g shredded green cabbage * 2 medium carrots, finely chopped * 3 rashers of smoked bacon, chopped * 1 tablespoon frying oil * 2 medium garlic cloves, crushed * 1/2 medium onion, finely chopped * 3 tablespoons chopped mixed fresh herbs * Salt and pepper to taste * Lightly seasoned plain flour for coating Blanch the cabbage and carrots in boiling water for 3 minutes (unless you’re using cooked leftovers) and then drain them. Fry the bacon in a non-stick frying pan over a medium heat, then remove the bacon with a slotted spoon and drain it. Add oil to the pan and sauté the onion and garlic over a low heat until softened. Combine the onion and garlic, potatoes, cabbage, carrot, bacon and herbs in a large bowl and mix well. Season the mixture with salt and pepper. Shape the mixture into four cakes or patties and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together.