Wednesday, 26 July 2017

Calaloo and Cheddar Tart

I love calalloo a leafy green leaf, similar to spinach, originating in West Africa and eaten throughout the Caribbean, it has such a robust flavour.  This tart is perfect for the Spring and Summer months and is incredibly light. I love serving this for picnics and al fresco dining alike. Serve with a leafy garden salad.

You will need: mixing bowl, dried beans and  9 inch flan tin
Preparation Time: 10 minutes plus cooling time.
Cooking Time: 45 minutes.

Fry light for greasing
1 quantity of shortcrust pastry or (1 shop brought ready rolled shortcrust pastry)
1 orange pepper, thinly sliced
2 spring onions, thinly sliced
1 green birdseye chilli, thinly sliced
3 eggs
125 ml semi-skimmed milk
100g mature cheddar cheese
280 g tinned calaloo or (200g fresh spinach,  washed and finely chopped)
pinch of salt
pinch of pepper

Preheat the oven to gas mark 6. Lightly grease the flan tin with a couple of sprays of fry light. Lay the shortcrust pastry over a flan dish place a baking sheet with dried beans and blind bake for 15 minutes.
Meanwhile, slice the orange pepper, spring onions and set aside.
In a mixing bowl, whisk the 3 eggs, milk and 50g of cheese, until everything is well mixed. Open the tin of calaloo (or spinach if using), place in a colander and rinse.

Remove the flan tin from the oven and remove the baking paper. Add the peppers, spring onions and calaloo in the tart case, try to smooth evenly. Add the egg-milk mixture over the flan tin and top with the remaining 50g cheese. Bake for around 30 minutes on the top shelf, or until golden brown. Leave to cool for 10 minutes before slicing.


Saturday, 22 July 2017

Review of Sharing Plates by Luke Mangan

As many of you know, I love cookbooks. When I'm thinking of purchasing or reviewing a new cookbook, I always consider books that specialise in a specific subject, or new chefs which challenge me with creating more adventurous dishes. What really appealed to me about one of the latest addition to my ever expanding cookbook collection is Sharing Plates: For Brunch, Lunch and Dinner with Friends by Luke Mangan. Currently on sale for £15.90 on Amazon, but can be brought slightly cheaper on other online book stores. I really enjoy cooking feasts and tapas/mezze style dishes to feast on, so the idea of a cookbook dedicated to recipes to share really appealed to me. The author is an Australian chef who owns a number of restaurants. The authors professional chef background is evident throughout this cookery book. I would say that this cookery book is more for the accomplished cook. Because of the theme of Sharing Plates, a lot of the recipes take some time to make, but the flavour combinations and innovative recipes make up for the fact that the recipes take a little longer than the average. 

There are a number of chapters in this book and there is a recipe for any time of the day. Any cookbook which features a chapter on breakfast is a winner for me.
  • Breakfast and Brunch, recipes to try include : Quail Eggs Benedict with Chilli Kale on Mini Muffins, Pancetta & Onion tarts with Asparagus, Buffalo Mozzarella & Honey Thyme Dressing, Smoked Ham, Tomato, Creamed Chard & Gruyere Toasties and the recipe featured Shakshuka with Spinach Parathas. 
  • Bread - lovely looking recipes include: Potato, Caramelised Onion, Fig, Gorgonzola and Grilled Raddicchio Pizzas, Truffled Mushroom & Pecorina Flatbreads and Fruit and Nut bread. 
  • Snacks and Salads - recipe to try include Samosas of Curried Pumpkin & Feta with Mint & Lime yogurt, Salad of Roasted Pumpkin, Chorizo, Chickpeas, Quinoa & Blue Cheese and Honey & Oregano Haloumi with Fig with Golden Beets, Dandelion & Walnuts. 
  • Oyster & Sashimi, recipes to try include - Oysters in Chickpea Batter with Smoky Eggplant & Tzatski and Kingfish Sashimi with nam jim, lime leaf, Coconut Yoghurt & Toasted Jasmine Rice. 
  • Fish and Shellfish - standout recipes include: Salt Cod Croquettes with Piccalilli, Milk Buns with Lobster & Vietnamese Slaw, Seared Scallops with Padron Peppers, fresh Cheese, Romesco & Chorizo Jam and Grilled Chorizo & Octopus with Piquillo Peppers & Apple & Ginger Puree. 
  • Meat - lovely looking recipes include: Moroccan Lamb Cutlets with Raisin & Caper Puree, Broccolini & Hazelnuts,  Beef Short Ribs with Pedra Ximenez roasted red onion and carrot & Cumin Puree and Thai Beef Koftas in Lettuce Cups with Coconut Sauce.
  • Poultry - recipes to try include: Duck Prosciutto with Sliced Peach, Toasted Walnuts & Elderflower Dressing, Chicken Garam Masala with Raita & Tomato & Onion Salad and Salt and Sugar-Cured Duck Breast with Sichuan Pepper, Turnip & Tamarillo Glaze. 
  • Sweet - Stand out recipes include: Salted Chocolate Honeycomb, Pistachio & Chocolate Cake with Red Wine & Coffee-Braised Quince, Mini Pistachio Creme Brûlée Tarts and Bounty Bars.

Recipe for Shakshuka and Spinach Parathas
One of my favourite brunch dishes, the Middle Eastern favourite is served with Moerish spinach Parathas. 
For the Shakshua
1 tablespoon extra virgin olive oil, plus extra for drizzling
1/2 onion, finely diced
5 garlic cloves, finely chopped
1 red chilli, finely diced
2 teaspoons ground cumin
2 teaspoons sweet paprika
400g tin crushed tomatoes
6 large free-range eggs
1/4 bunch flat leaf (Italian) parsley, leaves only, chopped
1/4 bunch dil, leaves only chopped. 

For the spinach parathas
325g plain flour
1 egg
1 tablespoom extra virgin olive oil
250g spinach, blanched
3 tablespoon plain yogurt
2 large garlic cloves peeled 
1 teaspoon sea salt
1/4 teaspoon ground turmeric 
1/4 teaspoon ground cumin
1/4 teaspoon chilli powder
vegetable oil, for greasing

Method for Shakshuka
Heat the olive oil in a frying pan over a medium heat. Add the onion and cook for 3-4 minutes, until soft and translucent. Stir in the garlic, capsicum, chilli, cumin and paprika and continue to cook for 2-3 minutes. Add the tomatoes and reduce the heat to low. Simmer for 10 minutes, until the mixture has thickened slightly. Season to taste.
Meanwhile, preheat the oven to 180C (350F). Place the mixture in an ovenproof dish and onto a baking tray. Using a serving spoon to make six small wells, then crack an egg into each well. 
Cover the dish with a plate or foil. Transfer the tray to the oven and bake for 10-12 minutes, until the eggs are just set. 

Method for Spinach Parathas 
Combine the flour, egg ad olive oil in a bowl, mixing well. Place the spinach, yoghurt, garlic, salt and spiced in a blender. Whiz to a smooth paste, adding a little water if necessary, then add to the flour mixture and mix to form a medium-firm dough. You may need to add some water.
Shape the dough into a ball, then rub a few drops of vegetable oil on the top to stop the dough drying out. Cover and rest for 15-20 minutes in a warm place. 
Heat a tava pan, cast-iron pan or skillet over medium heat. Knead the dough on a floured surface for 2-3 minutes. Divide into golf ball sized portions roughly 80g each. Roll one portion at a time into a smooth ball and flatten it out with your palms on a clean bench. Smear each piece of dough with a little vegetable oil.
Stretch one piece of dough out from the sides until it is four times its original size. Fold back into the centre from all the corners, to make a round 13-15 cm (5-6 inch diameter) paratha. Repeat with the remaining dough balls.
One at a time, place a paratha onto the pan and cook over low heat until bubbles appear. Flip it over and cook 1-2 minutes. Lightly brush more oil on top, then flip it over again and cook for another minute. Transfer to a plate and cover with a clean towel to keep warm, while cooking the remaining parathas. 
The parathas are best served warm. They can be reheated by wrapping in foil and warming in a 180C oven for 5 minutes. 

Many thanks to Murdoch books for this cookery book. 

Saturday, 15 July 2017

O'Neill's Sound of Summer Competition

O'Neill's, the popular Irish pub chain is launching their Sound Of Summer Competition to find the next big thing in music. 

If you love discovering new acts, hidden talent and listening to live music, O’Neill’s Sound of Summer is your chance to do just that. This is a fantastic nationwide battle of the bands, coming to a venue near you. One band will win a fabulous prize package including £6k, a slot in the Jaegerhaus at a UK leading festival, as well as enough studio time to record their first big hit. 

They could be following in the footsteps of a number of other superstars who have performed at various O’Neill’s venues throughout the UK and you could be there to witness this brand new talent emerge. 

Huge names such as the Rolling Stones, Fleetwood Mac and Rod Stewart have performed at the Wardour Street venue. What’s more, it was the backdrop to David Bowie’s MTV video ‘Blue Jeans’, as well as the recording location of Georgie Fame’s the Night train. 

Catch O’Neill’s Sound of Summer competition at venues nationwide until 16th July and regional semi finals in Liverpool, Birmingham, Cardiff, Reading and London between 20th July and 10th August. The Birmingham event is Thursday 27th July and I may pop in to see the local talent

The grand final will be taking place at Wardour Street on 24th August. x 

In collaboration with O'Neill's.


Friday, 14 July 2017

June 2017 Monthly Eatings

June was another bumper moved, where I travelled around the West Midlands, London and  I also visited Wales, sampling a diverse range of dishes.  From pub grub, Thai food and Korean delights, this was a foodalicious month.  

The Oddfellows Wolverhampton

Siamais - Birmingham

Shire Horse Stafford

Beefeater - Wolverhampton, Moseley Park

Carluccios - full review is here

The Sloop Inn, Porthgain

London - Street Food near Tower Bridge

Thai Red Square

I paid for all bar one of the meals myself :-)

Saturday, 8 July 2017

Review of Carluccio's Summer Menu Solihull

Carluccio's restaurant is the brainchild of the much loved Italian food chef, Antonio Carluccio. Better known as one half of the Two Greedy Italians, he also owns a number of Italian restaurants which are in many cities throughout the country. One of the latest addition to the Carluccio's restaurant family is a recent opening in Solihull, West Midlands. Perfectly located on Solihull high street, the restaurant offers a modern and sophisticated dining experience, with outdoor seating which is perfect for al fresco dining. What I really liked about this restaurant, is that there is an in-house shop selling a range of Italian delights. There is also an open plan kitchen where you can see chefs prepare your meals alongside a delicatessen whereby you can purchase olives, cure meats and even a slice of cake.

I attended with my cousin and our waitress was very friendly and attentive. We started with non-alcoholic cocktails, as we were driving with a fruity minty summer drink.

For our starters, I wanted to challenge myself and order something I would not normally try. I ordered the Prawns Marinara  (£6.75)- marinated prawns sautéed with white wine, baby plum tomatoes, chilli and fennel seeds in a tomato & basil sauce. This was served with grilled ciabatta. I found the prawns to be seasoned well, the tomato sauce was thick which was perfect for dunking the ciabatta bread in.

My cousin ordered the Crab Macaroni (£6.95) , white crab meat in a rich cheese sauce topped with garlic breadcrumbs. I sampled a portion of the crab macaroni, I found the the starter to be very hearty and rich.

For the main courses I chose the Lamb Alla Griglia (£15.95) - marinated tender lamb chops chargrilled and drizzled with mint pesto, served with couscous and mixed leaves. I normally order a pasta dish or chicken dish at Italian restaurants but as the Lamb Alla Griglia is a new dish on the Summer menu, I thought I would give it a try. I was pleasantly surprised that I received 3 lamb chops - they weren't too big, they were the perfect size and slathered with mint pesto.

My cousin was going for another pasta dish for her main and ordered the Festoni with Smoked Salmon & Vodka £12.50 - pasta tossed in tomato, vodka and cream sauce finished with smoked salmon and basic. My cousin described the festoon with smoked salmon to be very generous in it's portion size, well seasoned and had enough smoked salmon pieces. My cousin shared that she couldn't really taste the vodka in the pasta. 

My cousin and I ordered a side dish each: Rosemary & Garlic Roasted Potatoes £3.50 and  Garlic Foccacia £3.95, both were superb.

The dessert menu had my taste buds jumping for joy, I was really spoilt for choice with the range of Italian delights which included: Panna Cota and Affogtoa. I chose the Italian classic Tiramisu £5.75 and Chocolate & Rum Fudge Cake £5.50. The Tiramisu was strong, but good; strongly flavoured with coffee liqueur, chocolate and biscuits. I would go so far to say, the tiramisu was my favourite course of the meal (I have a sweet tooth so I am slightly biased). I also was able to taste the Chocolate Rum Fudge Cake  £5.50 which I can describe as heaven on a plate: rich, gooey and chocolicious.

Our lovely waiter offered us a shot of limoncello. but we had to decline due to us driving back.
I think the new Summer menu is a great way of trying authentic, fresh Italian dishes and would recommend a visit to Carluccio's to sample these delights.

Many thanks to Carluccios for inviting me to review their new Summer menu.

Wednesday, 5 July 2017

The Jam Makers Garden Recipe, Review and Giveaway.

I am quite the avid jam, chutney and preserve maker. I love nothing more than buying ridiculously cheap fruits and vegetables from my local food market and turning them into wonderful preserves, to be eaten when the colder months set in. What I've never really considered to do is, as this preserve book, The Jam Makers Garden suggests, to grow my own seasonal fruit and vegetables and then turn them into a preserve. This idea, has two advantages for me; firstly, I love the idea of using seasonal fruits and vegetables that are not available all year round, turning them into a preserve which can be eaten in the dark depths of winner. Secondly, the idea of growing my own vegetables is sustainable and quite easy to do as long as you have the time.

The Jam Makers Garden, by Holly Farrell is on sale for £15:58 on Amazon which is a little pricey for a preserve book,  however I've also seen this book for slightly cheaper on other book websites.  

This preserve book is good for the experienced and amateur preserver. There are enough interesting flavour combinations to satisfy the more confident and equally there are easy to follow recipes for new beginners. If you are quite limited with knowledge about growing your own fruit and vegetables (this includes me as I only grow herbs in my back garden), there is a handy 14 page guidance to this art. There is another section on ensuring you make the best jams, such as sterilisation and how to ensure your jam is set.

There are a small number of accompanying photographs for the recipes, alongside photographs of the diverse range of fruit and vegetables used in the recipes. The chapters are split into three sections:
  • From the fruit garden: Spring and Summer and Late Summer and Autumn. 
  • From the veg garden: Spring and Summer and Late Summer and Autumn. 
  • From the herb garden.
There are a number of tantalising recipes that I want to try from all sections. From the fruit garden Spring and Summer, the recipes that I would like to make include: Blueberry Conserve, Bramble Jam. and Pear Caramel. From the veg garden section, I would love to make Beetroot Chutney, Carrot Jam, Sweetcorn Relish and Pumpkin Jam.  From the herb garden section, I would like to make the Herb and Flower Syrups.

So far, I've made the Pickled Rhubarb, I was slightly sceptical and worried about my teeth sampling raw beetroot. I should not of worried, this was crunchy and sweet.

Recipe for Pickled Rhubarb
Makes about 300g/10oz
300g rhubarb, preferably forced
1 1/2 tsp black peppercorns
3 juniper berries
3 tsp coriander seeds
90ml cider vinegar
2 tbsp water
45g caster sugar
1 tsp fine sea salt

Cut the rhubarb stems into uniform pieces 2cm/ 3/4 in long.
Pack the stems on end into a sterilised jar and add the peppercorns, juniper berries and coriander seeds.
Put the vinegar, water, sugar and salt into a small pan and bring to the boil, stirring to dissolve the sugar and salt.
Once they are dissolved and the liquid is boiling, pout it into the jar so that the rhubarb is completely submerged (tap the base of the jar gently on the work surface to dislodge any air bubbles) but there is still a clear 1cm 1/2 inch gap between the liquid and rim.
Seal immediately, and leave to mature for 2 days before eating. 

The lovely people at Frances Lincoln is giving one lucky reader a copy of The Jam Makers Garden.  To be in with a chance of winning this book, please follow the instructions below:

  • Follow the instructions on the Rafflecopter widget.
  • Join my blog and leave a comment (click on the left hand corner of the right side of the website using Google Friend Connector) this is an ESSENTIAL REQUIREMENT.
  • For additional entires like my Facebook page, follow me on Twitter, Instagram and Google Plus 
  • All entries will be checked and verified. 
  • Rafflecopter will pick a winner at random.
  • The competition will run from 5.7.17 - 6.8.17
  • Winners will need to respond within 5 working days of being contacted. 
  • The competition is open to UK residents, aged 18 or over. 
  • Frances Lincoln will post a copy of the book. 
  • Please feel free to share the giveaway. 

a Rafflecopter giveaway

Many thanks for sending out a copy of The Jam Makers Gardner. 
© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig