Summer 2010 Newsletter News A big thank you to all of you who came to visit us at this year’s Grand Designs Live Show. We all had a fantastic time and received some wonderful comments and praise for our display which was great to hear. Visitors to the stand also seemed far more confident about investing in their properties which was reflected by response being double that of the 2009 show. For those of you who didn’t make the show you can still have a taster from the photographs above or come and see the real thing in our Twickenham Showrooms. As you will see, this year’s stand featured some great new gadgets including a mechanical spice rack, perfect for creating a clean minimalist look. We also launched our antiqued mirrored stencilled cabinets bringing an air of vintage glamour into the kitchen. For a more contemporary style, a second display uniquely used glass for the breakfast bar complemented by clear acrylic stools enhancing the feeling of light and space. Further news includes that we are soon to be adding a new section to our website for anyone on the look out for ex-display items. This is due to launch in August so watch this space for further info. This edition’s recipe comes from Michelin Star Chef, Robert Thompson who is based at the exclusive Hambrough Hotel in The Isle of Wight. www.thehambrough.com. Excitingly Robert has kindly agreed to share his culinary expertise with us all at a cooking demonstration in the Quantum Showroom in the Autumn. We will of course keep you posted on the details of this event and in the meantime we can enjoy a preview of his food with the following delicious fish recipe. Summer Recipe: Thinly sliced Sea Bass Fillet with Lemon, Olive Oil and Spring Vegetables. Recipe: Serves: 4 as a starter. Ingredients: 1 Sea Bass approximately 1kg in weight – filleted, pin boned and skinned 1 Large leafy lemon or 2 smaller ones 4 Courgette Flowers A selection of vegetables including asparagus, baby carrots, beetroot, fennel, rock Samphire grass and of course Island salad leaves Olive oil Chilli oil Sea Salt and Fresh black pepper Method: Prepare the vegetables and blanch very quickly in salted boiling water. Refresh each vegetable in ice and quickly drain to prevent loss of flavour. Wash the salad leaves well and spin to remove excess water. On a flat board place the Sea Bass fillet – skin side down. Using a very sharp knife, take very thin slices from the fillet, placing flat onto an oiled tray. When all the fillets have been sliced dress the tray of sea bass with olive oil, a little chilli oil, lemon juice and salt and pepper. Take some of the slices of sea bass and arrange onto 4 starter plates. Toss the vegetables in a little olive oil and season well. Arrange the vegetables and salad leaves on top of the sea bass and then finish with a little more lemon juice, olive and chilli oil. Serve quite quickly as the lemon will start to cook the fish and it will become over cooked if left for too larger amount of time. Tip: If you choose to fillet the bass yourself a good tip is to first cut around the head and then along the top of the fish as shown in the picture. Loosen the fillet of the bone and then whilst gripping the fillet pull back to tear of the rib cage. It gives a very clean result and avoids loosen any of the flesh of the bass. www.quantumfittedfurniture.co.uk