insideKENT Magazine Issue 46 - January 2016 | Page 35

FOOD+DRINK

Comfort Food
Without the Guilt
Ah, comfort food. Even the phrase is itself warm and cuddly sounding.
At this time of year, when there’s more night than day, when the
heating is on, and when our bodies are craving something a little more
substantial than a salad, comfort food is where we turn.
Why is that, though? Why are some foods a big
hug on a plate and others are a quick peck on
the cheek that doesn’t satisfy?
Whether it’s chicken soup, macaroni cheese,
a hefty shepherd’s pie or a stodgy lump of treacle
sponge and custard, there’s no denying it’ll warm
us up and make us smile and that, researchers
say, is thanks to our memories kicking in. The
comfort doesn’t come from the food itself – it
hardly matters what it is really – but from the

associations it brings. When we were little and
feeling poorly, what did Mum feed us? Something
hot and hearty and probably bad for us. Did we
feel better? You bet we did! When we were told
we deserved a treat, was it the salads that were
brought out, or the desserts piled high with cream
and sprinkles?
You get the idea.
The problem with comfort food is that it
tends to be big and heavy, full of calories and

creams and things that are not particularly good
for you. That is really the point of it, but for those
who want to start the new year on a healthier
note, those traditional comfort foods of the past
might no longer pass muster.
But don’t worry; there are recipes out there
that are just as tasty, just as warming, just as
filling, and which can bring back just as many
memories, but with fewer calories, less fat, and
a lot less guilt.

Local Gurnard Fillet Bouillabaisse
by Wendy Smith of The Empire Room
This excellent comfort food recipe is delicious, visually appealing, and low
in fat and carbs!
Ingredients:
• 1 gurnard
• A thumb size piece of ginger (sliced)
• 1 red chilli
• 3 litres water
• 1 litre veg/fish stock or 1 low salt
stock cube and extra litre of water
• 4 carrots
• 3 onions
• 2 leeks
• 6 tomatoes (or 1 tin chopped
tomatoes)
• 2 tsp smoked paprika
• 1 lemon (sliced)
• A handful of chervil
• A pinch of sugar
• A pinch of salt
Method:
a) Gurnard:
Use 1 fillet per portion
Place on medium heat skin down on
baking parchment. As it starts to
colour, cover the flesh with baking
parchment and cook on low heat until
flesh is white throughout. This should
take 6 to 8 minutes.
b) Bouillabaisse:
Slice the chilli and ginger, roughly chop
the carrots, onions, leek and tomatoes

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and add to a saucepan with a drizzle
of oil. Sweat the veg then add the
stock and water.
Once it has come to the boil, turn
down the heat and simmer. Add lemon
slices, herbs and smoked paprika.
Allow to simmer for 40 minutes or until
reduced by 25 percent. Place through
chinoise and season.
Bouillabaisse makes 4-6 portions and
can keep for up to 3 days in the fridge.
Service with new potatoes or leftover
roasties, steamed broccoli, sliced chilli,
and cherry tomatoes.

The Empire Room Restaurant
@ The Royal Harbour Hotel
Nelson Crescent
Ramsgate
CT11 9JF
www.theempireroom.co.uk
@empireroomkent
/royalharbourhotel