For everyone that celebrated thanksgiving last night, whether a lavish sit down meal or (as I did) with an entire bottle of Laurent Perrier, you might not be thinking of food as a first port of call. Most of us Londoners have another thing on our minds…
Yes, today is black friday. Another excuse for me to empty my wallet and add more items further to my already overstuffed wardrobe. Because my prediction, that the whole world and its wife will be descending upon the streets of London to grab the best bargains before I leave the house, I have decided that today I will indulge in my other favourite sort of shopping… food shopping, on one of my new favourite sites, Farmdrop.
Farmdrop is a handy online portal for those smart bunnies wanting to save time by buying their food online. They provide some of the finest produce direct from over 70 farmers and independent suppliers, including seasonal veggies, handmade pastas, deli meats and fresh cheeses, like this buffalo mozzarella.
Needless to say I am a fan, so have rustled up you all a great £20 off code : REVOLUTIONTESS if you spend £40 on your first shop, within the next two weeks.
Basically this means you have no excuse not to throw your friends a festive dinner party and give this recipe a whirl.
This recipe is honestly my dinner party canape/snack salvation. Ideal for the moments when I have no time to even blend a batch of houmous. Regardless it is always one of the most complimented dishes.
Its a lighter, fresher take on a baked camembert, a sort of hybrid dip/ bruschetta topping. Ideal as part of a mezze or tapas platter too. The flavour comes from the marinade, which when left to steep for long enough, allows the taste of garlic and spices to sink in the the mild soft mozzarella and add great flavour depth. All it needs is a hunk of fresh bread or some crunchy crackers to take it to dunk and nibble perfection.
Chilli and Herb Marinated Mozzarella
Feel free to mix up the herbs you use if you fancy it. A mixture of toasted sesame seed and olive oil and coriander, garlic, lime zest, topped with toasted sesame seeds is another great combination. Especially with these pumpkin and sesame crackers
Makes 2 bowls full
- 1/2 teaspoon fennel seeds, toasted and lightly crushed
- grated zest of 1 lemon
- 15 basil leaves, shredded
- 2 teaspoons chopped fresh parsley
- 1 garlic clove, minced
- 4 teaspoons best-quality extra virgin olive oil
- 500g buffalo mozzarella
- sea salt and freshly ground black pepper
Make the marinade by mixing together the lemon zest, basil, parsley, garlic, fennel seeds, a good pinch of sea salt and olive oil in a medium bowl.
Break the mozzarella into chunks with your hands and add it the bowl with the marinade. Tossing it until well coated. Place the mozzarella aside to steep in the flavours for an hour and serve in a large bowl, along with marinade.
Finally sprinkle with a little more salt and a grinding of black pepper. Serve with crusty bread. I used a homemade spelt loaf, but a sourdough would be great too.