General kitchen advice

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Cooking safety

If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.
If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.

Poached Fish with Tomatoes and Purple Basil Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

2 ea Halibut, filets,

-- (@ 6oz ea) 5 oz Butter, unsalted

1 c Tomatoes, seeded,

-- skinned, chopped 1 c Stock, fish

1 c Basil, purple, chopped

Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat. Reduce by one-third. Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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<h1>Poached Fish with Tomatoes and Purple Basil</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 ea Halibut, filets, <P>-- (@ 6oz ea) 5 oz Butter, unsalted <P>1 c Tomatoes, seeded, <P>-- skinned, chopped 1 c Stock, fish <P>1 c Basil, purple, chopped <P>Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat. Reduce by one-third. Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk. <P>Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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