Nectarines were named after the Greek god Nektar, and this is how the drink of the gods, ‘nectar’ originated. The nectar was simply the juice of the nectarine.

It looks like a peach except doesn’t have the furry skin, and it is sweeter and more nutritious. The flesh of the nectarine may be yellow or white. An average sized nectarine which weighs about 150g provides more than 100% of the recommended daily intake of vitamin C. They also contain about 250mg of potassium, small amounts of beta-carotene, and pectin a soluble fibre.

The flesh itself is also rich in antioxidants, in particular, carotenoids which help protect against cancer. The pectin is also believed to help reduce cholesterol.

In a similar manner to an apple, once you cut or peel a nectarine, the flesh begins to go brown. In the case of the nectarine however, this is caused by an enzyme and it can be slowed significantly by dipping the fruit in a little lemon or lime juice.

Nectarines are another fruit that continue to ripen once they are picked so when you buy one, choose one that is firm. Avoid nectarines that have a greenish skin or hard, as this is an indication of being picked too soon, and although they will become softer, they will have a poor flavour and be less sweet.

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Parsnips are high in carbohydrates and fibre. They are a good source of potassium, vitamin C, vitamin E, and folate.

Parsnips because of the sweet nutty flavour complement other vegetables in soups or stews. They are a winter vegetable and taste better after the first frost because exposure to cold converts its starch to sugar.

They are nutritious and taste excellent roasted, and can be kept in the fridge for a few weeks.

When buying parsnips look for ones that are a firm and not soft and shrunken. If the tops are attached remove them so they cannot draw moisture and nutrition from the root.

Parsnips with Honey and Orange.

1½lbs (750g) parsnips, washed, peeled, and halved
2 tablespoons of honey
1 grated zest and juice of an averaged size orange
1½oz (45g) butter
Salt and freshly ground black pepper to taste

Preheat your oven to 200°C or Gas6 400°F and cook
the parsnips in boiling water for 5 minutes, then drain.

Take a small saucepan and melt the butter. Then stir in the
orange zest and juice with the honey.

Use the mixture to coat the parsnips and spread them out
in a roasting tin, and roast in the oven for about 30 minutes
until nicely golden and crisp.

Delicious!

Tags: parsnips, roast parsnips recipe

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While eating fish is recognised as being good for you, there is one type of fish you should never attempt to eat.

Fugu, otherwise known as the Puffer Fish, or Blow fish, is a Japanese speciality. It’s roe, ovaries, and liver are so poisonous that just one drop of the deadly toxin, Tetrodotoxin, very very quickly brings rapid paralysis and death.

Japanese homes don’t attempt to serve it, and a Chef must undergo lengthy and comprehensive training before being allowed to prepare the dish. However all it takes is a slip of the knife during preparation, and the poison can contaminate the flesh of the fish. Competent people can and do eventually make mistakes, so why put a loaded gun to your head? Never, never be tempted to eat this dish no matter how well you are assured that it is safe.

Unfortunately even with stringent precautions, the major cause of fatal food poisoning in Japan every year is still attributed to eating Fugu, which causes dozens of deaths. Don’t do it!

Personally, I would never eat in a restaurant with this fish on the menu. I’d be too worried about possible cross-contamination.

Tags: fugu, Japanese speciality, eating fish, fish dish

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