A Day At Borough Market And A Tiger Prawn Recipe

It was a beautiful sunny day in London. As all our friends rolled off to Glastonbury for the week-end, my husband and I decided to spend the afternoon visiting London’s oldest food market, Borough Market. Forget Glastonbury, this is the happening hot-spot! We hopped on the tube and twenty-five minutes later I found my heaven, abundant and flourishing with varieties of: cheese, fresh fish, lavender, truffles, chocolate truffles, fois gras, colorful ripe fruits, shiny vegetables, and the mixed aromas of all four corners of the world.

The first thing that caught my eye was the lavender, which gave me the idea to create a lavender cheese cake. I’ll post the recipe when I perfect it. I then stumbled upon white truffle honey… I had no idea it even existed! I came very close to purchasing a jar when out the corner of my eye, I clocked the chocolate truffles! From the dozen flavors available, I selected: pink champagne, vodka-orange, bailey’s, mint, white chocolate, and ginger-whiskey. They were all very delicious that it is really hard to say which flavor I liked most. If I was really forced to choose, I would have to say the Pink Champagne was divine!

However, the main reason for my trip east was to procure fresh fish from the Furness Fish Poultry & Game Supplies.

I picked up Nigerian tiger prawns, smoked English mackerel, and some yellow fin tuna fillets. That same night, I cooked the tiger prawns in a ginger-lemongrass white wine sauce.They really were superb, tender, and much like eating some serious meat! Here’s the recipe for the tiger prawns:

Tiger Prawn Recipe

1 onion, finely chopped
2 garlic cloves, mashed
1 teaspoon finely chopped lemon grass
1 tablespoon finely chopped ginger
1/4 cup of white wine
1 tablespoon butter

Melt butter and sautee onions, garlic, lemon grass and ginger for 3 minutes. Add the tiger prawns and cook on each side for 2 minutes. Add the wine, cover and cook for another 10 minutes or when done.

The following day we had the smoked mackerel. It was so flavorful that I kept it simple, and served it up with a basic salad, so not to take away focus from it’s excellent taste. I made Thai tuna kebabs and served them over ginger-coconut rice. I’m not going to list the recipe for the mackerel or Thai tuna kebabs, as I did not get around to photographing them that day. I was so busy! BUT, they were sooooo delicious I will definitely be making them again and posting!