Hi one and all,

Welcome to the December newsletter.  I am actually finding it hard to believe that it is already almost the end of the year, as it seems like only yesterday that I was writing the January newsletter and wishing everybody a Happy New Year. I suppose I can’t complain however, as it has been such a fun and busy year, with lots of foreign and domestic travel, lots of speaking events, plenty of filming and, of course, the launch of the EAT MY GLOBE podcast, which I am pleased to say has received a very positive response.

Now, it’s time to have a break. So, I am looking forward to a quite holiday season, with lots of great food and drink treats before we start all over again in 2019.

Everyone here at Chez Majumdar sends you and your loved ones our best wishes for a safe and happy holiday season, and we will see you in the new year.

As always, if you do try any of my recipes on my website or on Pureflix.com, or the Mac & Cheese recipe below (especially during the holidays), please let me know on Twitter, Instagram or Facebook.

Cheers,

Simon

PS - Please do check ou today's special section below about some shopping ideas.

EAT MY GLOBE:

Things You Didn't Know You Didn't Know About Food

The Podcast

We hope you enjoy listening to the podcast on some things you didn't know you didn't know about:

Tea

The Titanic - Part 1

The Titanic - Part 2

If you enjoyed the podcast, please do give us a rating on Apple Podcasts, and where available. Thank you.

And, please do watch out for Season 2!

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Lobster Mac & Cheese

Mac & Cheese on its own has got to be one of the most popular comfort dishes of all. However, once you lace up that rich creamy sauce with flecks of lobster, it becomes an indulgence almost impossible to resist. This recipe has just the right balance of seafood, sauce and pasta.

Lobster Mac & Cheese Recipe (Serves 4-6)

​

Ingredients

• 2 Pounds cooked Lobster Meat (I use primarily tail meat for this dish) cut into ½ in chunks
• 2 Pounds Elbow Macaroni
• 1 Quart of Whole Milk
• 1 Cup Grated Swiss Cheese
• 1 Cup Grated Cheddar Cheese
• 1 Cup Grated American Cheese
• ½ Cup Freshly Grated Parmesan Cheese
• 2 Cups Fresh Bread Crumbs
• ½ Cup AP Flour
• Salt and Pepper (to taste)
• Nutmeg for Grating

Instructions​

1. Cook the elbow macaroni to about ½ of the time on the instructions (you want it to finish cooking in the dish so it does not become mushy) and allow to cool.
2. In a deep saucepan, melt the stick of butter over a gentle heat.
3. Once it is melted add the flour and whisk until it loses any lumps.
4. Cook the flour and butter mixture over a gentle heat until the smell of raw flour disappears (usually a minute or so). This is called a roux and will thicken the sauce.
5. Add the milk in small batches to the roux, whisking all the time so that there are no lumps.
6. Once all the milk is added, continue to stir until it becomes a smooth white sauce.
7. Add half of all the cheese (EXCEPT the parmesan), and combine well with the sauce until it becomes smooth once more. 
8. Season to taste with salt and pepper.
9. Add a grating of nutmeg to the sauce and allow to cool.
10. Mix the cooked lobster meat and elbow macaroni, and layer in a large baking dish.
11. Mix together the breadcrumbs and the remaining cheese.
12. Pour the sauce over the lobster and macaroni mixture and top with the mix of breadcrumbs and cheese.
13. Sprinkle over the Parmesan cheese.
14. Bake in an oven pre-heated to 350 degrees Fahrenheit for 20 minutes.

In the Mood to Shop?

If you are looking for a fun and delicious gift, why not check out the new range of spreads, olives and sauces from my pal, Scott Conant. You know they are going to be good, and not a raw red onion in sight.

And, Last But Not Least... Please Check Out: