Friday, March 29, 2013
This is based on her Nasturtium Leaf Salad which uses Cherry Tomatoes and Marigold Petals neither of which I could get yesterday but I have used sliced Tomatoes and thanks to the guidance of my tweeting chum @Janbillington of Edible flowers who's advice I took as this is a Lady who knows about such things I used Sage flowers, very pretty and a really nice burst of flavour.
Thursday, March 28, 2013
This Lady has style, a Bon Viveur, a Lady who pioneered Supper Clubs in England in the spirit of Amy Johnson, a former Punk and a very talented Cook, a Lady you would absolutely adore to welcome at any Dinner Party.
Just buy the book, you will be as thrilled as I am!
My fishmonger recommended a local fish of Salmonete. a baby Red Mullet to look at and I took a kilo on the spot.
After all cooking is about adapting, taking inspiration and adapting to what you have or what you can get, but Jolly good they looked and I set off undeterred.
Tuesday, March 26, 2013
Now add Two Carrots finely chopped in half centimetre cubes and a couple of sticks of celery again finely chopped, cook on a Medium heat for maybe 15 minutes
Now add chopped Mushrooms some in Quarters some sliced and some Porcini, a couple of sprigs of Thyme and cook through
Now add your ground Beef, make sure you brown the meat and break it up with a wooden spoon
Wednesday, March 20, 2013
This recipe is based on Jamie's Steak Sandwich from 30 minute meals, really good book by the way! but as ever I have changed it to what I like and what I had.
Griddle the Steak for two minutes one side one minute the other and placed on the board with my Peppers and Herb mix to let it rest.
Slice the steak and rub it into the Herb Pepper mix, all the juices from the steak should now have seeped into the mix..glorious flavours, add the steak to the Ciabatta scooping up the Red Pepper Herb mix with a knife to put on top.
Take the top of the ciabatta and rub it into what remains of the red pepper mix and put on top of what has to be the most delicious flavour exploding sandwiches, enough to serve two.
Saturday, March 16, 2013
In a bowl break an Egg and whisk with a fork, grate in some fresh Parmesan, quite a lot and add some freshly ground Black Pepper.
When Pasta is cooked Drain reserving some of the water and add the pasta to the Bacon a splash of White Wine and a spoon or two of the Water you cooked the Pasta.
Take the pan off the heat and add your Egg and Parmesan Mix stirring and serve onto the plate. I garnished with fresh Parsley and a little extra grated Parmesan and another turn or two of the Black Pepper.
Easy quick and delicious!
Thursday, March 14, 2013
I always make it in a bread loaf tin, the high edges help it lift and look pretty. I use good quality Pork sausages, but would be equally good with Cumberland or even Toulouse Sausages.
Now in a skillet heat a little Olive Oil and fry the sausages to give colour and set aside.
I put the loaf tin in a roasting tin, its just safer and put enough Sunflower Oil to cover the base of the loaf tin, Jamie suggests 1cm of Oil, but I think this is far too much I put the tin in a very hot oven about 240c to get the Oil smoking hot. Then carefully pour in my batter mix which will sizzle and bubble then add the sausages and a couple of sprigs of Rosemary and cook for around 50 minutes so the Yorkshire Pudding is cooked and Brown.
After 15 minutes or so turn up the heat and add a good glug of Balsamic Vinegar and half a glass of beer followed by some Beef Stock and cook at high Heat To reduce.
I served with traditional Mashed Potatoes and Peas...Delicious not something I have often but once in a while a little treat
Monday, March 11, 2013
I had the most fabulous Lunch on Saturday at Cafe De Ronda on the Av. Ramon Gomez de la Sena, Marbella. It was so good on so many levels I thought I would share it with you.
It's a Restaurant a Cafe a tapas bar and Lounge in one, you could have a coffee and Pastry or a serious Lunch.
We were shown to a comfortable table and ordered a couple of glasses of Cava (5e each) The service was polished and friendly Two delicious little complimentary Tapas dishes arrived with the Cava, the first was a dish of baby Merguez sausages cooked with Aubergine in a Paprika infused oil, the other a little delicately cooked Chicken Curry, delicious..really delicious.
If you are ever in Marbella I urge you to go, Rosa the Manageress was wonderful. It was probably one of the very best Lunches I have had in Marbella and how they do it at the price is beyond me
www.cafederonda.es Telephone 0034 952 900 899
Sunday, March 10, 2013
Couldn't be easier, take the Lamb out of the fridge about an hour before you are going to cook it, Pierce it with a sharp knife to make some little holes. Now chop one sprig of Rosemary very finely and put in a bowl with a good glug of Olive Oil, grate the Zest of a lemon and add Salt and Pepper and spread this over the Lamb using your hands to rub it in.
After an hour take out the Lamb and wrap it in tin foil, let it rest for at least half an hour, I put the vegetables and Potatoes back in the oven to brown them all up. So delish all those meat juices have absorbed into the sauce and Potatoes so yummy.