tag:blogger.com,1999:blog-75028026856506541422024-03-12T16:08:48.560-07:00Amuse BoucheFood should make you smileAmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7502802685650654142.post-52020163253938946662010-04-25T11:16:00.000-07:002010-04-25T11:16:31.023-07:00Liver & Bacon - Sustenance in style<div style="text-align: center;">This dish is for Nikki, love of my life, 'cos she "don't like liver". </div><div style="text-align: center;">I know some may think: <i>Hold on, if she "don't like liver" why are you making liver and bacon?</i></div><div style="text-align: center;">Well, I have found that quite often some dishes can be so traumatic when you are a kid that you never want to touch them again - your nan's sprouts at Christmas cooked to a mush, school cauliflower cheese again cooked to a mush and swimming in rancid "cheese water" - but often by cooking with care and respect, using fresh local ingredients and packing flavour in we can overcome the abuse we suffered as kids!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S9SFqUsO_MI/AAAAAAAAHfs/tI4zKbSs0Uk/s1600/DSCF9304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S9SFqUsO_MI/AAAAAAAAHfs/tI4zKbSs0Uk/s400/DSCF9304.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Lamb and pigs liver: (4min pan fried in butter & ground nut oil)<br />
Gravy: bacon, red onion, bacon & port gravy<br />
Two Tatties Terrine (maris piper & sweet potatoes)<br />
Red Onion Marmalade (port, sherry vinegar & red wine)<br />
Purple Sprouting Broccoli</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Needless to say - she, and all the kids loved it and came back for more - phew!</div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com8tag:blogger.com,1999:blog-7502802685650654142.post-81074857399440108102010-04-25T08:22:00.000-07:002010-04-25T08:24:42.914-07:00Photo Blog: Rocket, Lemon & Olive amuse bouche<div style="text-align: center;">Inspired by a recent trip North Norfolk where we stayed at <a href="http://bit.ly/cpx50F" rel="http://bit.ly/plugins/iframe?hashUrl=http%3A%2F%2Fbit.ly%2Fcpx50F" style="line-height: 1em;">Titchwell Manor Hotel</a> this great pre-starter served as part of head chef Eric Snaith's innovative seven course taster menu was well worth the effort involved!</div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S9Rabn45bqI/AAAAAAAAHeA/DKYJOh3Sy3M/s1600/DSCF9254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S9Rabn45bqI/AAAAAAAAHeA/DKYJOh3Sy3M/s320/DSCF9254.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredients: Rocket (1 bag), Lemons (3) & Green Olives (15)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S9Ra6xIv7tI/AAAAAAAAHeI/jKxTM5UZSCA/s1600/DSCF9257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S9Ra6xIv7tI/AAAAAAAAHeI/jKxTM5UZSCA/s320/DSCF9257.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Blitz Rocket & Lemon Juice</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S9RbTmuRUSI/AAAAAAAAHeQ/z1aJXGZ5Ha4/s1600/DSCF9259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S9RbTmuRUSI/AAAAAAAAHeQ/z1aJXGZ5Ha4/s320/DSCF9259.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Add Olives & Blitz</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a bitly="BITLY_PROCESSED" href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S9RcLo_ruzI/AAAAAAAAHeg/mhpvbtM84Es/s1600/DSCF9262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S9RcLo_ruzI/AAAAAAAAHeg/mhpvbtM84Es/s320/DSCF9262.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Add sugar stock to taste</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a bitly="BITLY_PROCESSED" href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S9RciyoCmCI/AAAAAAAAHeo/wacqrIyXOEc/s1600/DSCF9297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S9RciyoCmCI/AAAAAAAAHeo/wacqrIyXOEc/s320/DSCF9297.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Add to NOX gas canister with couple of ice cubes</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com0tag:blogger.com,1999:blog-7502802685650654142.post-78249152004194512672010-02-21T10:49:00.000-08:002010-02-21T10:49:07.962-08:00Battle for Toad Hall - The Aftermath!<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well it's been a busy few weeks in the AB household what with our decision to install Solar Thermal hot water AND Photovoltaic Solar power panels which had to be done double quick to make use of the UK government grant that is ending, a realisation that I should really get one OU course work ended before starting the next but BOTH need the work in at the end of February and of course the dread, when you have kids, half term!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">But I have FINALLY gotten round to a round up of the Battle For Toad Hall!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Firstly I'd like to thank everyone who took the time and trouble to enter the first blog-challenge that I have ever set and I hope that you enjoyed doing and eating it as much as I did?</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The first entry by RoastPotato "</span><a href="http://bit.ly/aWPAuU" rel="http://bit.ly/plugins/iframe?hashUrl=http%3A%2F%2Fbit.ly%2FaWPAuU" style="line-height: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">perfect toad in the hole with onion gravy</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">" using a Heston approach featured a true gravy to die for and lovely pump toads nestled in a duvet of a hole - thank you!</span><br />
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<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">meemalee's "</span><a href="http://bit.ly/btPrkt" rel="http://bit.ly/plugins/iframe?hashUrl=http%3A%2F%2Fbit.ly%2FbtPrkt" style="line-height: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Easy Toad in the hole</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">" did exactly what it said on the tin and served with a good helping of Baked Beans and Mash is guaranteed to fulfil your winter desires! Sorry I could not work out how to post a photo here but head over to the blog and feast your eyes! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">57varieties entry was a tale filled with tears of happiness and sorrow - unfortunately at the time of writing the blog seems to have disappeared off the face of the interweb!!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Maison Cupcake's entry set my heart beating with her gorgeous "</span><a href="http://bit.ly/cdkvyQ" rel="http://bit.ly/plugins/iframe?hashUrl=http%3A%2F%2Fbit.ly%2FcdkvyQ" style="line-height: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Valentines Dinner Heart Shaped Toad in the Hole for Two</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">" and bought back memories of my 'O' level human biology lessons (complete with exploding pencil sharpeners - but that's another story!).</span></div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">There was one last "late" entry by </span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">anyoneforseconds: "</span><a href="http://bit.ly/ahQJ6K" rel="http://bit.ly/plugins/iframe?hashUrl=http%3A%2F%2Fbit.ly%2FahQJ6K" style="line-height: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Toad In The Hole</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">" which is included here 'cos it looked damn fine!</span><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oh, and I nearly forgot my entry using locally made paprika sausages:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2A2eIqbaMI/AAAAAAAAGzU/fvGEYCZJTRc/s1600/DSCF8600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2A2eIqbaMI/AAAAAAAAGzU/fvGEYCZJTRc/s320/DSCF8600.JPG" /></span></a></div><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I think, and hope you'd agree, that we all deserve to be "Toad of Toad Hall" and hope everyone enjoys this celebration of a great British dish!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com6tag:blogger.com,1999:blog-7502802685650654142.post-46878742705248202632010-01-31T05:21:00.000-08:002010-01-31T05:21:09.719-08:00Salmon En Croute - A dish in pictures:<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The "fat" end of the Salmon that I got before Christmas to make my </span><a href="http://bit.ly/9gdeKf" rel="http://bit.ly/plugins/iframe?hashUrl=http%3A%2F%2Fbit.ly%2F9gdeKf" style="line-height: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Gravad Lax</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> - all the trimings are waiting in the freezer for a fish pie:</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S2V8Hv3jKiI/AAAAAAAAG4g/0wjeuiJdfKI/s1600-h/DSCF8667+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S2V8Hv3jKiI/AAAAAAAAG4g/0wjeuiJdfKI/s400/DSCF8667+(2).JPG" width="400" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The topping: Local soft goats cheese from Wobbly Bottom Farm, Fresh Dill, Lemon Zest & Juice & Black Pepper:</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S2V77YOfaoI/AAAAAAAAG4Y/_GQxVTwTzlo/s1600-h/DSCF8659+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S2V77YOfaoI/AAAAAAAAG4Y/_GQxVTwTzlo/s400/DSCF8659+(2).JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tarragon Crepe:</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S2V8VB_7xVI/AAAAAAAAG4o/LzEGJzrFJYI/s1600-h/DSCF8662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S2V8VB_7xVI/AAAAAAAAG4o/LzEGJzrFJYI/s400/DSCF8662.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bringing it together. Puff Pastry, Herb Crepe, Parma Ham, Salmon & Goats Cheese topping:</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S2V8_-QeRpI/AAAAAAAAG5A/dE8cUEtP5Ps/s1600-h/DSCF8675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S2V8_-QeRpI/AAAAAAAAG5A/dE8cUEtP5Ps/s400/DSCF8675.JPG" width="400" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2V9YhnM2xI/AAAAAAAAG5Q/NH3ymobPqfg/s1600-h/DSCF8677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2V9YhnM2xI/AAAAAAAAG5Q/NH3ymobPqfg/s400/DSCF8677.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sealed, Decorated and egg-washed. A piping nozzle "chimney" to let the steam out:</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S2V9rU-ERdI/AAAAAAAAG5Y/nWsy8SDrf2I/s1600-h/DSCF8682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S2V9rU-ERdI/AAAAAAAAG5Y/nWsy8SDrf2I/s400/DSCF8682.JPG" width="400" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Hollandaise. Add hot lemon juice/sherry vinegar and then hot butter to seasoned egg yolk:</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S2V94BcrYFI/AAAAAAAAG5g/JsUDqRP8Ve8/s1600-h/DSCF8679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S2V94BcrYFI/AAAAAAAAG5g/JsUDqRP8Ve8/s400/DSCF8679.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Baked to perfection: </span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S2V-jApLBiI/AAAAAAAAG50/_3IiRWfV83s/s1600-h/DSCF8686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S2V-jApLBiI/AAAAAAAAG50/_3IiRWfV83s/s400/DSCF8686.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Crepe and Parma ham seal in the moisture so the pastry crisps up:</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S2V_Dcrf7jI/AAAAAAAAG58/LCVY609p6Zo/s1600-h/DSCF8690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S2V_Dcrf7jI/AAAAAAAAG58/LCVY609p6Zo/s400/DSCF8690.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Served with fresh and local new potatoes and broccoli from </span><a href="http://bit.ly/57TAuJ" rel="http://bit.ly/plugins/iframe?hashUrl=http%3A%2F%2Fbit.ly%2F57TAuJ" style="line-height: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9 Wells Watercress farm</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">:</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S2V_wsgqquI/AAAAAAAAG6E/plr9l9Khb2U/s1600-h/DSCF8691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S2V_wsgqquI/AAAAAAAAG6E/plr9l9Khb2U/s400/DSCF8691.JPG" width="400" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And enjoy with a bottle of Rose!</span></div><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2V_8p-AdDI/AAAAAAAAG6M/f1CwsE2Ifrk/s1600-h/DSCF8692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2V_8p-AdDI/AAAAAAAAG6M/f1CwsE2Ifrk/s400/DSCF8692.JPG" width="400" /></span></a></div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com6tag:blogger.com,1999:blog-7502802685650654142.post-68183559843373674152010-01-27T04:55:00.000-08:002011-07-28T10:33:16.943-07:00My Toad Of Toad HallHere's my entry for the Toad Of Toad Hall challenge. It's not my best ever result visually - for some reason the holes are not very deep - but the taste using locally produced <a bitly="BITLY_PROCESSED" href="http://search.twitter.com/search?q=%23bedsfood">#bedsfood</a> sausages from <a bitly="BITLY_PROCESSED" href="http://www.brookfarmbutchers.co.uk/">K.C.Robbins</a> and my tailor made onion gravy was FAB!<br />
<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2AuGKrDiyI/AAAAAAAAGyE/4ZY3l0vW4Ms/s1600-h/DSCF8575.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2AuGKrDiyI/AAAAAAAAGyE/4ZY3l0vW4Ms/s320/DSCF8575.JPG" /></a></div><br />
My secret to great Toad In The Hole is to poach the sausages SLOWLY. I sometimes poach in Cider and then use this to make the gravy - this time as I was using Spanish Paprika sausages I made a simple stock base with Bay, Celery, Onion, Peppercorns etc...<br />
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You need to place all the stuff in a big pan of cold water. And bring VERY SLOWLY to just under a simmer until cooked - time depends on how big your bangers are but about an hour. If you put them in a pan of boiling stock or heat it too fast the bangers will pop! I leave the links connected to minimise any loss of the filling into the water.<br />
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<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S2Aw0o8U4tI/AAAAAAAAGyQ/d1oR9rTfxpM/s1600-h/DSCF8579.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S2Aw0o8U4tI/AAAAAAAAGyQ/d1oR9rTfxpM/s200/DSCF8579.JPG" width="200" /></a></div>While were sausages are simmering you can make the batter for the hole. I usually use Jane Grigson's "Chinese Yorkshire Pudding" as told by Nigella in How To Eat I'm sure you have your own. My normal twist is to usually add a dollop of English mustard or mustard powder. With respect to the Spanish nature of these sausages I added two tablespoons of La Chinata Sweet smoked Pimenton and used smoked salt. La Chinata is great stuff and I highly recommend you get it if you see it - There are Hot and Sweet varieties get two of each and you will never regret it!<br />
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<a bitly="BITLY_PROCESSED" href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S2Ay6XAPSEI/AAAAAAAAGyc/uAA3AUkzpo0/s1600-h/DSCF8583.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S2Ay6XAPSEI/AAAAAAAAGyc/uAA3AUkzpo0/s200/DSCF8583.JPG" width="200" /></a>For the onion gravy I sliced two large red onions (grown locally) and fried them slowly in Red Palm & Canola Oil - I love the colour this oil give you for tomato based dishes and adding a teaspoon of La Chinata's HOT smoked Pimenton gives it a real kick! When the onions are soft and caramelised turn up the heat for a minute or so and slosh on a good glug of sweet dark sherry followed by shot of red wine vinegar to deglaze.<br />
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Add Passata a little stock and a whole star anise - simmer gently and reduce to increase the depth of flavour and the colour. <br />
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<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2A1deM2-XI/AAAAAAAAGzA/BJC_hZ6sTb8/s1600-h/DSCF8585.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2A1deM2-XI/AAAAAAAAGzA/BJC_hZ6sTb8/s200/DSCF8585.JPG" width="200" /></a></div>When the sausages are cooked hook them gently out of the pan and, if needed, cut the links. The oven needs to be very hot - I use a fan oven for mine and whack the temp up to 250C, pre heating the roasting pan(s).<br />
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<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2A12y2Q2_I/AAAAAAAAGzI/8K8bdhGiOgg/s1600-h/DSCF8589.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2A12y2Q2_I/AAAAAAAAGzI/8K8bdhGiOgg/s200/DSCF8589.JPG" width="200" /></a></div>My other secret ingredient is the Garlic and Thyme infused goose fat I use to Confit my Christmas Turkey legs and thighs which I take off the crown before cooking for Christmas Day and we have the <a bitly="BITLY_PROCESSED" href="http://picasaweb.google.co.uk/lh/photo/I1w41H1SO3Rzwuw4IeI-Wg?feat=directlink">Turkey Confit</a> for New Year's Eve. I keep this fat in the fridge and use through the year for Yorkies, Holes and Roasties.<br />
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Back to the dish! Take the hot pan out of the oven and place on a medium heat on the hob. Throw in a knob of fat and when it has melted and starting to smoke pour in the batter mix followed by the sausages. I usually use about a pint of batter and six sausages to a pan.<br />
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Pop it back in the hot oven for about 25 mins until, you hope, the batter is cooked and well risen. Take the star anise out of the gravy and serve with your choice of vegetables - we like broad beans (well some of the kids don't but the HAVE to eat them or no pudding!). Because they were poached rather than roasted or grilled the sausages remain really moist and meaty and the gravy rich and unqtious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2A2eIqbaMI/AAAAAAAAGzU/fvGEYCZJTRc/s1600-h/DSCF8600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S2A2eIqbaMI/AAAAAAAAGzU/fvGEYCZJTRc/s400/DSCF8600.JPG" width="400" /></a></div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com1tag:blogger.com,1999:blog-7502802685650654142.post-23183860767132246502010-01-19T07:58:00.000-08:002010-01-19T08:06:43.224-08:00Please Help Samaritan's Purse help victims of the devastating earthquake<div class="separator" style="clear: both; text-align: center;"><a href="http://bit.ly/83OvNV" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S1XWEolvZqI/AAAAAAAAGv8/stoceLxb6xs/s640/Haitifooter.jpg" /></a><br />
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Thank youAmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com0tag:blogger.com,1999:blog-7502802685650654142.post-72219931359011010812010-01-12T06:02:00.000-08:002010-01-12T06:15:30.097-08:00The Battle for Toad Hall<span style="font-family: 'Trebuchet MS', sans-serif;">I've been blogging and tweeting about food for a couple of months now and entered a couple of events that I've seen mentioned on Twitter. I've met some great tweeps and bloggers, had great fun and learnt a lot on the way!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Following a converstaion with </span><a href="http://twitter.com/Browners"><span style="font-family: 'Trebuchet MS', sans-serif;">@Browners</span></a><span style="font-family: 'Trebuchet MS', sans-serif;"> on twitter thought it was about time for me to host an event...</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="font-size: x-large;">The Battle For Toad Hall</span></b></span><br />
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</div><span style="font-family: 'Trebuchet MS', sans-serif;">This event is all about creating the ultimate version of that great British dish: Toad In The Hole with gravy.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0x9aD7P-nI/AAAAAAAAGgg/a-2E8iu__6Y/s1600-h/DSCF7601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0x9aD7P-nI/AAAAAAAAGgg/a-2E8iu__6Y/s400/DSCF7601.JPG" /></a><br />
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</div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
So if you want to be crowned Toad Of Toad Hall or have never had a go at this winter warming dish please do have a go and blog about it and I'll do a comprehensive round up of all entries. </span></span></span><br />
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<div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #e06666;"><b><span style="font-size: x-large;">Closing Date for entries is Sunday 31st January 2010</span></b></span></span><br />
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Here are the rules of the game:</span></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Trebuchet MS', sans-serif;"><ol><li>Once you have posted your Battle for Toad Hall enty on your blog, please make sure you leave a comment below with a link to your post.</li>
<li>Please link back to this challenge on your post.</li>
</ol></span></span></span><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"><span style="font-family: 'Trebuchet MS', sans-serif;">That's it - feel free to make or buy your sausages and give us the tips and tricks for perfect batter and don't forget the best ever gravy to complement your dish!<span style="font-family: 'Times New Roman';"><br />
</span></span></span></span>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com17tag:blogger.com,1999:blog-7502802685650654142.post-2855537004126197812010-01-10T13:00:00.000-08:002010-01-10T13:00:45.235-08:00Mac Attack 3 - Chocolate Macarons with Green Ginger Wine ButtercreamThere has been a great deal of twitterchat about macarons and I understand that they are the new Cupcake!?<br />
So I decided to have a go myself and when I came across the <a href="http://mactweets.blogspot.com/">MACTWEETS</a> blog I thought - hell why not.<br />
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Now to enter the Mac Attack challenge I understand that there has to be something NEW about ones macarons. Well these are new to me and I won't provide a recipe as such as I sort of made it up as I went along using the ingerdients I had to hand from my larder and referencing a number of different blogs and foodie sites and I'm sure every MacMaker has their own secret recipe tips and twists. This is more of a pictorial blog of my journey through making Macs for the first time...<br />
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<a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0o08YPpoRI/AAAAAAAAGcc/Vw1mHF0lu3E/s1600-h/DSCF8476.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0o08YPpoRI/AAAAAAAAGcc/Vw1mHF0lu3E/s320/DSCF8476.JPG" /></a>I had 4 eggwhites left over from the pasta that I made for dinner last night so I used these as a starting point for my macarons - Some recipes that I have seen say that whites should be left uncovered in the fridge for a week before using, therese were only 24hrs in the fridge and would have to do. them from the fridge and letting them come up to room temperature before whipping them up with a small amount of icing sugar until glossy and stiff<br />
<div class="separator" style="clear: both; text-align: auto;"><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0o1jSaq25I/AAAAAAAAGck/J-lC1tSRHfQ/s1600-h/DSCF8475.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0o1jSaq25I/AAAAAAAAGck/J-lC1tSRHfQ/s320/DSCF8475.JPG" /></a>Into a separate bowl I seived ground almonds, icing sugar and cocoa powder.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0o2U3kkdII/AAAAAAAAGcs/XAsuJxuDgO8/s1600-h/DSCF8480.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0o2U3kkdII/AAAAAAAAGcs/XAsuJxuDgO8/s320/DSCF8480.JPG" /></a>I then folded the dry mix into the eggwhites and added some vanilla extract.<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S0o3ChFSwVI/AAAAAAAAGc4/8gJJXMKKkEw/s1600-h/DSCF8478.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S0o3ChFSwVI/AAAAAAAAGc4/8gJJXMKKkEw/s320/DSCF8478.JPG" /></a>Being a techy geeky type I used photoshop to make up sheet of 1" (25mm) circles on a 2" (50mm) grid which I printed out a couple of times and stuck together to be the size of my baking tray.<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S0o3eJMw-PI/AAAAAAAAGdA/VJl8TMCjG9Q/s1600-h/DSCF8481.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S0o3eJMw-PI/AAAAAAAAGdA/VJl8TMCjG9Q/s320/DSCF8481.JPG" /></a>I then laid a sheet of non-stick baking parchment over the layout grid on the baking tray and used the printed circles as a template for piping the macarons out.<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0o4WXbkUKI/AAAAAAAAGdI/v68qnJ0kZpk/s1600-h/DSCF8484.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0o4WXbkUKI/AAAAAAAAGdI/v68qnJ0kZpk/s320/DSCF8484.JPG" /></a>After piping out two tarys worth I left them on one side for 30mins while the oven heated (180 degrees C) as I understand that the formation of a skin is very important especially if ones macarons are to have good "feet"!<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0o5BrlMWRI/AAAAAAAAGdU/mEzeyv8AyJI/s1600-h/DSCF8487.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0o5BrlMWRI/AAAAAAAAGdU/mEzeyv8AyJI/s320/DSCF8487.JPG" /></a>After baking them in the oven for 15 mins they cane out looking quite good - I think the mix may have been a bit thick as although they did seem to have grown "feet" and puffed up a bit the little "nipple" at the top did not bake out. I transferred them to a baking tray with ease - some recipes suggest putting a bit of water on the hot tray under the baking paper to ease the macs off - this did not seem necessary with the non stick parchment I used.<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0o52uh1mrI/AAAAAAAAGdg/NXf6fPgWHdU/s1600-h/DSCF8491.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0o52uh1mrI/AAAAAAAAGdg/NXf6fPgWHdU/s320/DSCF8491.JPG" /></a>While the macs were cooling I made a simple butter cream using Stones Green Ginger Wine as a flavouring - I love this stuff and of course chocolate and ginger is always a winner!<br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0o6ch7HjhI/AAAAAAAAGdo/KxnUuApsu2U/s1600-h/DSCF8492.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0o6ch7HjhI/AAAAAAAAGdo/KxnUuApsu2U/s320/DSCF8492.JPG" /></a>After pressing the nipple out of a half shell and piping a good blob of the buttercream on I stuck the other half on and set it out to serve.<br />
</div><div class="" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0o7zMrmWMI/AAAAAAAAGd0/B3M2iL77syQ/s1600-h/DSCF8497.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0o7zMrmWMI/AAAAAAAAGd0/B3M2iL77syQ/s320/DSCF8497.JPG" width="320" /></a>I have to say I, and the rest of the family were very happy with the results - a really deep chocolaty almond macaron that was crisp on the outside but chewy in the middle was well balanced by the aromatic green ginger wine butter cream. Although not a strong ginger flavour you got the sense of ginger up through your nose as the alcohol evaporated and mingeld with the unctious chocolate! I could have used a puree of crystaised ginger, and may do in the future, but I guess macarons are a delicate amuse bouche and will defiantly be making them again now I have got the bug and next time will work on nipple less macarons!<br />
</div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com9tag:blogger.com,1999:blog-7502802685650654142.post-32299180073013849742010-01-07T04:29:00.000-08:002010-01-07T04:32:38.408-08:00Gravad Lax - Quick, easy and delish!This is a quick blog for my mother in law who wanted my Christmas Gravad Lax recipe! It takes three or four days to mature so I usually get my fish in time to make this so we can have Scrambled Eggs and Gravald Lax on English Muffins for Christmas Day breakfast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S0XOSqurZLI/AAAAAAAAGZo/_IPFC6JSBX4/s1600-h/DSCF8290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S0XOSqurZLI/AAAAAAAAGZo/_IPFC6JSBX4/s320/DSCF8290.jpg" /></a><br />
</div><b>Ingredients:</b><br />
<br />
<ul><li>Side of Salmon, descaled and pin boned</li>
<li>2 Tbls Smoked Salt flakes</li>
<li>Good pinch Ground black pepper</li>
<li>2 Tbls light soft brown sugar</li>
<li>Bunch of fresh dill herb</li>
<li>Other additions you could try are Lemon zest or juniper berries - have fun & enjoy!</li>
</ul><div><br />
</div><div><b>Method:</b><br />
</div><div><ul><li>Tidy and trim the side of salmon to a size that will suit you. <br />
The trimmings can be frozen for use later in a fish pie.</li>
</ul></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0XOrychCfI/AAAAAAAAGZw/XwZwRXY1ahM/s1600-h/DSCF8291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0XOrychCfI/AAAAAAAAGZw/XwZwRXY1ahM/s320/DSCF8291.jpg" /></a><br />
</div><ul><li style="text-align: left;">Lay several sheets of cling wrap down overlapping and place the washed and dried salmon skin side down on the clingwrap.</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0XPxR2j2JI/AAAAAAAAGZ4/FoVwNtsWPKw/s1600-h/DSCF8292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0XPxR2j2JI/AAAAAAAAGZ4/FoVwNtsWPKw/s320/DSCF8292.jpg" /></a><br />
</div><div style="text-align: center;"><ul><li style="text-align: left;">In a bowl or mortar combine the salt, pepper, sugar (you can add some of the the dill chopped) and mix / bash. Spread the salt mix over the top of the salmon and then lay on the rest of the dill over</li>
</ul></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0XQjW1GfgI/AAAAAAAAGaE/J-CGK3Udt8I/s1600-h/DSCF8293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0XQjW1GfgI/AAAAAAAAGaE/J-CGK3Udt8I/s320/DSCF8293.jpg" /></a><br />
</div><div style="text-align: center;"><ul><li style="text-align: left;">Wrap the salmon in the cling wrap completely trying to exclude as much of the air as possible and then wrap again in another sheet of cling wrap.</li>
</ul></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0XQ1v4xE6I/AAAAAAAAGaM/6sjPNMENa6Q/s1600-h/DSCF8295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0XQ1v4xE6I/AAAAAAAAGaM/6sjPNMENa6Q/s320/DSCF8295.jpg" /></a><br />
</div><div style="text-align: center;"><ul><li style="text-align: left;">Put this, in a sealed bag in a dish or in a plastic container and leave in the bottom of the fridge to mature for 3 to 4 days (The exact length of time will depend on how thick your salmon is and how firm you like it)</li>
</ul></div><div style="text-align: center;"><ul><li style="text-align: left;">When ready remove the salmon from it's wrapping, there should be a fair amount of liquid that has been taken from the fish. Wash off the excess salt, pepper, sugar and dill mix and pat dry.</li>
</ul></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0XRMa5nCJI/AAAAAAAAGaU/V23jqxGw8lw/s1600-h/DSCF8390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0XRMa5nCJI/AAAAAAAAGaU/V23jqxGw8lw/s400/DSCF8390.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul><li style="text-align: left;">Slice, a thinly as possible across the grain with a very sharp knife and serve with scrambled eggs and English muffins sprinkled with chopped dill and a squeeze of fresh lemon.</li>
</ul><ul><li style="text-align: left;">If there is any left it is still fine stored in an air tight container in the fridge up to new year. Alternatively chunks of it are great served thrown onto fresh linguine tossed in butter and creme fraiche!</li>
</ul><br />
<div style="text-align: left;"><br />
</div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com1tag:blogger.com,1999:blog-7502802685650654142.post-57884439017999771252010-01-05T09:20:00.000-08:002010-02-19T09:12:34.438-08:00Red Deer Osso Bucco in red wine and cranberries<div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Red Deer Osso Bucco </span><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span style="font-family: 'Trebuchet MS', sans-serif;"> in red wine & cranberry</span></span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Serves 10</span></span></div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><b><span style="text-decoration: underline;">Ingredients:</span></b></span></span><br />
<br />
<ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1200g Red Deer</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1 Bottle good red wine </span></span></li>
</ul><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'Trebuchet MS', sans-serif; white-space: pre;"><span class="Apple-style-span" style="font-size: small;">(I used a bottle of 2008 Saint Joseph made just from Syrah Grapes that has a dark rich fruity flavour and goes well with game)</span></span><br />
<ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">20 assorted mini onions or shallots </span></span></li>
</ul><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'Trebuchet MS', sans-serif; white-space: pre;"><span class="Apple-style-span" style="font-size: small;">(I had a basked full left over from Christmas and love these in stews - you could just as well use a couple of big red or white onions chopped coarsely)</span></span><span class="Apple-style-span" style="font-size: small;"><br />
</span><br />
<ul></ul><ul><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JRj42m4gI/AAAAAAAAGW0/CQNn9ToZTpw/s1600-h/DSCF8434.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JRj42m4gI/AAAAAAAAGW0/CQNn9ToZTpw/s200/DSCF8434.JPG" /></a>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Dozen closed mushrooms</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">3 cloves garlic - chopped finely.</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Bay Leaf</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Sweet smoked paprika powder</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">3/4 pt beef stock</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Splash of red wine vinegar</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Bay Leaf</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Butter & Olive Oil</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">flour, salt & pepper for dusting</span></span></li>
</ul><div><a bitly="BITLY_PROCESSED" href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0JTCMyvjDI/AAAAAAAAGXE/ip7Uw8QeQr8/s1600-h/DSCF8432.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0JTCMyvjDI/AAAAAAAAGXE/ip7Uw8QeQr8/s200/DSCF8432.JPG" /></a><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Optional:</span></span></div><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Good quality 70% chocolate</span></span></li>
</ul><div><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JStV7oCvI/AAAAAAAAGW8/4qL-KyXPsY8/s1600-h/DSCF8431.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JStV7oCvI/AAAAAAAAGW8/4qL-KyXPsY8/s200/DSCF8431.JPG" /></a><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">For the Cranberry Sauce</span></span></div><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">300 g cranberries</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1/2 cup water</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1/2 cup golden caster sugar</span></span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><b><span style="text-decoration: underline;">Method:</span></b></span></span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; text-decoration: underline; white-space: pre;"><b><br />
</b></span></span></div><div><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JUDHa1gJI/AAAAAAAAGXM/6tX_OONsCK8/s1600-h/DSCF8437.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JUDHa1gJI/AAAAAAAAGXM/6tX_OONsCK8/s200/DSCF8437.JPG" /></a><br />
<ul><li><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'Trebuchet MS', sans-serif; font-weight: bold; white-space: pre;"><span style="font-weight: normal;">To make the cranberry sauce first wash the cranberries (and pick out any dodgy looking ones) and combine with the sugar and water in a pan over a medium heat. Simmer until the cranberries have split and it has become "jammy".</span></span></li>
</ul><ul><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JUrbFImBI/AAAAAAAAGXU/9NNPFB8-L74/s1600-h/DSCF8439.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JUrbFImBI/AAAAAAAAGXU/9NNPFB8-L74/s200/DSCF8439.JPG" /></a>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Peel the mini onions and fry in them in the butter in a large oven proof pan until starting to caramelise.</span></span></li>
</ul><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Add quartered mushrooms and the garlic and cook gently while preparing the Osso Bucco: </span></span></li>
</ul><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Heat a heavy pan over a medium heat with olive oil</span></span></li>
</ul><ul><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JWdOapSMI/AAAAAAAAGXg/FFr7mRVhE6E/s1600-h/DSCF8441.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JWdOapSMI/AAAAAAAAGXg/FFr7mRVhE6E/s200/DSCF8441.JPG" /></a>
<li><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'Trebuchet MS', sans-serif; white-space: pre;">3 or 4 pieces at a time dust the Osso Bucco in flour and seasoning and fry until golden brown, transfer to the casserole pan - do this for all the Osso Bucco adding more oil as it is taken up by the meat.</span></li>
</ul><div></div><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">De-glaze the pan with half the wine and add to the casserole.</span></span></li>
</ul><ul><a bitly="BITLY_PROCESSED" href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JW2IVZH4I/AAAAAAAAGXo/yMI1OV_IpL0/s1600-h/DSCF8442.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0JW2IVZH4I/AAAAAAAAGXo/yMI1OV_IpL0/s200/DSCF8442.JPG" /></a>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Add the rest of the wine, stock, smoked paprika, bay, half the cranberry sauce and vinegar and bring to a simmer.</span></span></li>
</ul><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Check seasoning - and adjust to your taste.</span></span></li>
</ul><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Pop the casserole into a slow oven (or I guess a slow cooker would work just as well) and leave for at lease 4 hrs or over night.</span></span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span></span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><b>To serve:</b></span></span></div><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Check seasoning and adjust as necessary.</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">As an option you can grate a quantity of good 70% chocolate intro the sauce and stir in.</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Serve with creamy mashed celeriac and sweetheart pointy cabbage and a dollop of cranberry sauce. </span></span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="http://1.bp.blogspot.com/_-8cxJA8AzOc/S0N0S3cobrI/AAAAAAAAGY4/Pjp5CjTz7NU/s1600-h/DSCF8447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/S0N0S3cobrI/AAAAAAAAGY4/Pjp5CjTz7NU/s400/DSCF8447.JPG" /></a></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span></span></div></div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com5tag:blogger.com,1999:blog-7502802685650654142.post-87709970403949360132010-01-03T09:41:00.000-08:002010-01-04T10:45:26.007-08:00Ultimate Mac N Cheese Challenge<span style="font-family: 'Trebuchet MS', sans-serif;">Well here it is - my original recipie <a href="http://thecheeselover.blogspot.com/2009/12/ultimate-macaroni-cheese-challenge_28.html">Ultimate Mac N Cheese challenge</a> entry for the competition on <a href="http://thecheeselover.blogspot.com/2009/12/ultimate-macaroni-cheese-challenge_28.html">The Cheeselover</a>'s Blog. Please remeber - The proof of the pudding is in the eating and enjoy it.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: x-large;"><b><span style="text-decoration: underline;">Chocolate Macaroni & <br />
White Chocolate & Lime Cream Cheese<br />
with Caramelised Demerara Disc</span></b></span></span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: x-large; text-decoration: underline;"><b><br />
</b></span></span><br />
</div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">My children are my inspiration for this take on Macaroni Cheese. I got a pasta roller attachment for my Kenwood Major this Christmas and the kids have been badgering me to make chocolate pasta ever since. I was thinking about the "cheese" sauce and then had a eureka moment - Key-Lime cheese cake. The only thing missing would be a crisp crunchy top - the best bit of a proper macaroni and cheese. Inspiration this time from my grilled grapefruit breakfast and the caramelised demerara disc was born.</span><br />
</div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">I know this is a bit whacky and off the wall but, I hope, not too much for the competition!? The kids really liked it, as did the grown-ups. I think the flavours really work - you certainly don't need much! Serves 10. </span><br />
</div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="text-decoration: underline;">Chocolate Macaroni</span></b></span><br />
</div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0DBUS4e-iI/AAAAAAAAGV0/Tw2CeTm6Xt4/s1600-h/DSCF8427.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0DBUS4e-iI/AAAAAAAAGV0/Tw2CeTm6Xt4/s320/DSCF8427.JPG" /></a><br />
</div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
</div><div style="text-align: left;"><br />
</div><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;">200g 00 flour</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">50g good Fairtrade cocoa powder</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">50g Icing Sugar </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 Free Range Eggs</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">60ml water</span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;">Method: </span><br />
</div><div><ul><a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0ClN3WIb1I/AAAAAAAAGVU/soApIVjPaNo/s1600-h/DSCF8428.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0ClN3WIb1I/AAAAAAAAGVU/soApIVjPaNo/s320/DSCF8428.JPG" /></a>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Sieve the the powdered ingredients intio a food processor add the eggs and blitz. The mix should resemble course breadcrumb - add extra water if too dry or flour if too wet.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Remove mix from the processor and squish it together then knead for 5 mins until smooth. Cover with Clingfilm and refrigerate for an hour or so.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Split the mix into 4 parts and pass through a pasta machine several times on the widest setting folding the pasta ingot in half, turning 90 degrees and stretching it before each pass.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Roll the pasta down to about 1mm thick (6 on my pasta roller) then lay the sheet out, trim and cut rectangles approx 15mm x 30mm (the excess can be re-rolled in with the next 1/4 batch) using a mix of cocoa power, icing sugar and flour to dust.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Brush a line of water at one end of the rectangle and roll the pasta round a chopstick or pencil. Slide off onto a cooling rack and let dry a little.</span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="text-decoration: underline;">White Chocolate & Lime Cream Cheese</span></b></span><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0DCODLwtPI/AAAAAAAAGV8/KYv8JZuzGIs/s1600-h/DSCF8421.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0DCODLwtPI/AAAAAAAAGV8/KYv8JZuzGIs/s320/DSCF8421.JPG" /></a><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
</div><div><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;">200g Good quality White Chocolate<br />
<span style="font-size: small;">I use Amedei Toscano White: 29% cocoa & real vanilla. It is nothing like the White Chocolate for kids!</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">360ml Double Cream</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">200g Full Fat Creamcheese (Philadelphia)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">The Zest and Juice of a lime</span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;">Method:</span><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0C6_uYR8rI/AAAAAAAAGVg/5wWo0KTzL7A/s1600-h/DSCF8422.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/S0C6_uYR8rI/AAAAAAAAGVg/5wWo0KTzL7A/s320/DSCF8422.JPG" /></a><br />
</div><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;">In a double boiler melt the white chocolate with the double cream.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a separate bowl whip up the creamcheese with the zest and juice of the lime.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Allow cream and chocolate mix to cool and then combine into the creamcheese and lime mix.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Set aside until ready to serve.</span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="text-decoration: underline;">Caramelised Demerara Disc</span></b></span><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0DCjrw6V5I/AAAAAAAAGWE/xDPJX3CkZaA/s1600-h/DSCF8424.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0DCjrw6V5I/AAAAAAAAGWE/xDPJX3CkZaA/s320/DSCF8424.JPG" /></a><br />
</div><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;">Demerara Sugar</span></li>
</ul></div></div></div></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">Method:</span><br />
</div><div><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0C7c0Gm9vI/AAAAAAAAGVo/MJ7hrDZQ1HI/s1600-h/DSCF8425.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/S0C7c0Gm9vI/AAAAAAAAGVo/MJ7hrDZQ1HI/s200/DSCF8425.JPG" /></a><br />
<ul><li><span style="font-family: 'Trebuchet MS', sans-serif;">Lay a teflon non stick sheet over a wooden chopping.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Using a cheffy ring or biscuit cutter create a thin circle of demerara sugar.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Carefully remove the cheffy ring and using a blowtorch (or under a grill) melt the sugar gently until you feel it will stick when cool.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Allow to cool in a dry place until ready to serve. </span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="text-decoration: underline;">Serving Up:</span></b></span><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;">Large pan of water</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 Cup golden cater or granulated sugar</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mint leaf and grated white chocolate</span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;">Method:</span><br />
</div></span></span><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Times New Roman';"><ul><li><span style="font-family: 'Trebuchet MS', sans-serif;">Gently warm the "Cheese sauce" in a double boiler.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">To cook the pasta add the cup of sugar to the water and bring to the boil, reduce to a gentle simmer.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Place prepared pasta gently in the boiling sugar solution and cook until aldente (This will depend how thick your pasta is) Scoop out with a slotted spoon.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">On a plate spoon out a portion, spoon over the cheese and place a demerara disc on top.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Grate white chocolate and garnish with a mint leaf to serve.</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0DV-Nd48TI/AAAAAAAAGWQ/iADDJBtZfUU/s1600-h/DSCF8430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/S0DV-Nd48TI/AAAAAAAAGWQ/iADDJBtZfUU/s400/DSCF8430.JPG" /></a><br />
</div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</div></div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com6tag:blogger.com,1999:blog-7502802685650654142.post-29780179500253819182009-12-29T12:01:00.000-08:002009-12-29T12:12:07.341-08:00Give it some Beef Welly on Christmas EveWe are a big family and have a 6' x 4' dry wipe board up in the study area (next to the exercise machine / coat stand) where important things get written and stuck up. It's a great way of communicating with the (seven) kids and when, in the middle of December I posted the question: "What do you want to eat on Christmas Eve" the answer was writ large by our 12 year old Carnivore son: BEEF.<br />
<br />
Now we have beef as a treat in our house (In fact the same 12 year old ate so much rib of beef once he had the "meat sweats" all night and had to miss a day off school!) . I like to buy properly cared for meat and I wanted to do something "special".<br />
<br />
A quick tweet and I had an answer - a very good one too - Beef Wellington and <a href="http://twitter.com/hollowlegs">@hollowlegs</a> had the perfect recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/SzpieUuR6JI/AAAAAAAAGLk/94iV5pIzxEs/s1600-h/DSCF8311.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/SzpieUuR6JI/AAAAAAAAGLk/94iV5pIzxEs/s200/DSCF8311.JPG" /></a>I had missed the boat as far as my usual butcher was concerned (Peter Russell in Southdown, Harpenden) - he'd already closed his books for Christmas orders so I resorted to <a href="http://www.donaldrussell.co.uk/">Donald Russell</a> (no relation I'm sure) who I had used before and although expensive were well worth the money. I ordered the 1.6kg fillet of beef on line for delivery on the 22nd - plenty of time to thaw it out and get to work.<br />
<a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/SzpbNqUDe7I/AAAAAAAAGK8/tZzlDKftn_8/s1600-h/DSCF8313.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/SzpbNqUDe7I/AAAAAAAAGK8/tZzlDKftn_8/s200/DSCF8313.JPG" /></a><br />
I started the day before by finely chopping a whole kilo of button mushrooms in a little butter until nearly all the moisture was driven oand then adding fresh thyme, salt and pepper. The enormous fillet was seared in olive oil then seasoned and a thin layer of hot English mustard applied. These were then both set asside in the fridge to cool.<br />
<a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/Szpbt3SvjII/AAAAAAAAGLE/RDxreoHnqCQ/s1600-h/DSCF8315.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/Szpbt3SvjII/AAAAAAAAGLE/RDxreoHnqCQ/s200/DSCF8315.JPG" /></a><br />
The day of the feast I prepared herb crepes with tarragon and chive and then laid them out overlapping on several sheets of overlapping clingwrap. On top of the crepes went a layer of Parma Ham followed by the mushroom paste and finally the beef.<br />
<br />
The difficult bit was getting this layer cake wrapped round the beef but with much jiggling and assistance from the resident carnivore (who was desperate to sit and eat the fillet as it was) we made it and left the clingwrap round it and returned it to the back of the Prius (over flow Christmas fridge)<br />
<br />
<a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/Szpeq3xHWqI/AAAAAAAAGLQ/VoQbufmXrnA/s1600-h/DSCF8328.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/Szpeq3xHWqI/AAAAAAAAGLQ/VoQbufmXrnA/s320/DSCF8328.JPG" /></a>It took two packs of puff pastry to cover this monster - I know I should have made my own but just did not have the time - maybe next year? Anyway I did manage to cover the whole thing and gave it three layers of egg wash before scoring the top and applying an extra wash of egg for a really deep colour.<br />
<br />
With such a big piece of beef I knew it was going to take longer than the 20mins in the recipe I was using. In fact it took nearly an hour at 180 degrees and then I rested it for 30mins while I finished off the saute potatoes and griddled baby gem letuce. <br />
<br />
I served iot with a redwine and balsamic reduction that had a handfull of chopped shallot thrown in at the begining and I have to say it was the best Wellington I have ever had!<br />
<br />
A big thank you to @hollowlegs - her recipie blog can be found <a href="http://lizzieeatslondon.blogspot.com/2009/07/beef-wellington-winner.html">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/Szpf4n4NibI/AAAAAAAAGLY/2TeN4hy9jtM/s1600-h/DSCF8330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/Szpf4n4NibI/AAAAAAAAGLY/2TeN4hy9jtM/s400/DSCF8330.JPG" /></a><br />
</div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com1tag:blogger.com,1999:blog-7502802685650654142.post-48762592507271804722009-12-09T10:05:00.000-08:002009-12-09T10:05:22.844-08:00Sweet Potato, Rosemary & Garlic Risotto<span style="font-family: 'Trebuchet MS', sans-serif;">What better way to warm the kids and ourselves after walking back from school than with a big shiny steaming bowlful of Sweet Potato, Rosemary and Garlic Risotto.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Tuesday night is Risotto night in our house and today I happened to have a few sweet potatoes and sprigs of Rosemary left over from the weekend and as I hate throwing ANYTHING away I thought I'd use them up tonight!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/Sx_mGSTEN6I/AAAAAAAAGAk/Jq5cDI-JQC0/s1600-h/DSCF7904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/Sx_mGSTEN6I/AAAAAAAAGAk/Jq5cDI-JQC0/s400/DSCF7904.JPG" /></a><br />
</div><span style="font-family: 'Trebuchet MS', sans-serif;">Needless to say 20 mins after serving it up - it had all gone (apart from the bowlful I set aside for lunch tomorrow - shush don't tell the kids!) and I am now blogging when I should be loading the dishwasher!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'Trebuchet MS', sans-serif; white-space: pre;"><b>Sweet Potato, Rosemary & Garlic Risotto - Serves 9 (2 adults, 2 teens & 5 smaller kids)</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredients:</i></span><br />
<br />
<ul><li><span style="font-family: 'Trebuchet MS', sans-serif;">4 Medium Sweet potatoes, peeled and cubed (5mm cube)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 Sprigs fresh rosemary</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 cloves garlic</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Olive Oil</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">750g Risotto Rice</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 Sweet white Onions, finely chopped.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 Bottle of white wine (I used a very nice 2009 Cape Weaver Chenin Blanc)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 litre hot vegetable stock (Marigold Organic Reduced Salt Swiss Bullion) </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">250 g Mascapone Cheese</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt, Pepper, Fresh Grated Parmesan & Chopped Rocket to taste.</span></li>
</ul><div><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Method:</i></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-8cxJA8AzOc/Sx_migW9zDI/AAAAAAAAGAs/slzy2xgbjT8/s1600-h/DSCF7902.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/Sx_migW9zDI/AAAAAAAAGAs/slzy2xgbjT8/s200/DSCF7902.JPG" /></a><br />
</div><ol><li><span style="font-family: 'Trebuchet MS', sans-serif;">Roast the Sweet potato cubes, garlic and rosemary in a splash of olive oil - medium hot oven for 20 mins or so until they are just beginning to char at the corners.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a large pan gently fry the chopped onion in a splash of olive oil and add the rice - keeping it turning until the rice just begins to stick to the bottom of the pan.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Splash in the wine - if you're lucky you can get it to flame up as the alcohol ignites - the kids LOVE this bit!<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add half the roasted sweet potato (and as much or as little of the garlic and rosemary as you like) and slowly add the hot stock stiring while simmering until the rice is just about cooked.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Stir in the Mascapone cheese and the rest of the sweet potato.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Check seasoning and add parmesan, salt and pepper to your taste.<br />
<br />
</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Serve with a sprinkling of roughly chopped rocket leaf and dots or swirls of olive oil.</span></li>
</ol><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com0tag:blogger.com,1999:blog-7502802685650654142.post-2131676446036394742009-12-08T13:37:00.000-08:002009-12-08T17:08:53.492-08:00I Lurrve My Kitchen<span style="font-family: 'Trebuchet MS', sans-serif;">I love cooking and eating and my kitchen don't often look as good as this! With 9 of us in the house - 2 adults and a septet of kids from 5 to 13 not forgetting the dog and a rabbit (who has decided to move inside for the winter) - our kitchen it certainly at the heart of the home.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/Sx7E0y5g24I/AAAAAAAAF8I/1ViATQOw3d0/s1600-h/DSCF7874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/Sx7E0y5g24I/AAAAAAAAF8I/1ViATQOw3d0/s640/DSCF7874.JPG" /></span></a><br />
</div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">I'll admit that I am very lucky to have been able to build it to my desires - and I mean BUILD IT - myself. Every brick, block, pipe, wire, cable, rubber floor and drop of paint is where it is due to sweat, blood (but not too much) and quite a few tears along the way. Okay I didn't weld the steels into place (my welds look like cottage cheese and are probably just as strong, I did not finish the plastering either - okay I can ice a cake but not one upside down and 8m x 12m as the ceiling is!</span><br />
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<a href="http://1.bp.blogspot.com/_-8cxJA8AzOc/Sx7FQKTgWRI/AAAAAAAAF8Q/YIGHqOOFtkI/s1600-h/DSCF7875.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/Sx7FQKTgWRI/AAAAAAAAF8Q/YIGHqOOFtkI/s200/DSCF7875.JPG" /></span></a><span style="font-family: 'Trebuchet MS', sans-serif;">From my "control centre" I can see most of the ground floor and those I can see can be MSN'd in the office or their bedrooms - although I do have a trumpet ( I can't play but it seemed like a good "car boot" idea at the time) in my larder to rally the troops!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I love my sink - it's big enough for the biggest pots and pans or the dog (although I did install the old sink OUTSIDE with hot and cold running water for veg cleaning etc) and fitted with a mixer, spray head and Quooker instant boiling water tap which is great and has saved us loads on pointless boiling of the kettle which always got forgotten at least 10 times a day.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"></span><a href="http://1.bp.blogspot.com/_-8cxJA8AzOc/Sx7F8GwIFyI/AAAAAAAAF8g/jPszTj_7UAo/s1600-h/DSCF7872.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/Sx7F8GwIFyI/AAAAAAAAF8g/jPszTj_7UAo/s200/DSCF7872.JPG" /></span></a><span style="font-family: 'Trebuchet MS', sans-serif;">The units are from ikea and I can't fault them and I love the interiors - I have great clean lines and my every day stuff to hand. With a bit of "cheating" I have all those extra bits and bobs - to hand but hidden away with an extra "inside" drawer.</span><br />
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<a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/Sx7GW36finI/AAAAAAAAF8o/HW9H2eIicHc/s1600-h/DSCF7873.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/Sx7GW36finI/AAAAAAAAF8o/HW9H2eIicHc/s200/DSCF7873.JPG" /></span></a><span style="font-family: 'Trebuchet MS', sans-serif;">I mentioned the larder - not quite finished but well on the way and at the moment full of all sorts of Christmas treats including my Stir Up Sunday Christmas Puds, mincemeat and home made Lemoncello, Rumtopfs and Christmas Cakes that are maturing nicely in the cool air.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Finishing touches are the Duck Egg Rubber floor that I have taken up the plinths and round the back of the cooker and dishwasher and lovely granite tops. And I love the clock - an ebay find that just sets it all off.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I hope you have enjoyed this tour of my kitchen - I wanted to set the picture and hope to be blogging on a regular basis over Xmas - any feedback would be very welcome.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cheers</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Matt.</span><br />
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</span>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com9tag:blogger.com,1999:blog-7502802685650654142.post-43478279635656124612009-12-04T05:03:00.000-08:002009-12-08T17:29:59.414-08:00Simply the Cress<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-8cxJA8AzOc/Sxj9oa1pz8I/AAAAAAAAF4g/iRQsTVIJ29U/s1600-h/DSCF7798.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="http://1.bp.blogspot.com/_-8cxJA8AzOc/Sxj9oa1pz8I/AAAAAAAAF4g/iRQsTVIJ29U/s200/DSCF7798.JPG" /></span></a><br />
</div><span style="font-family: 'Trebuchet MS', sans-serif;">I'd heard a rumour in the village that there was, not too far away, a gold mine of fresh local produce and on a day like today you hardly need an excuse to get out, into the country side, and get some fresh air! </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">What I found was Nine Wells Watercress Farm - one of the few working watercress farms left in the area. As I arrived at the farm which is situated on the River Mimram in Whitwell, North Herts, I could see the cress pickers bent over and hard at work in the gorgeous deep green cress beds.</span><br />
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<a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/SxkAfwRroqI/AAAAAAAAF4o/tf4e8IFfOSo/s1600-h/DSCF7797.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/SxkAfwRroqI/AAAAAAAAF4o/tf4e8IFfOSo/s320/DSCF7797.JPG" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">When I arrived there was a rather distinguished looking gentleman, who I assumed was the proprietor, in the brick barn that serves as the shop. We chatted, about the weather, the produce, the weather again - and then, to my surprise hi picked up a bag of veg and said goodbye!?</span><br />
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The shop uses an Honesty Box, well honesty Letterbox - you select you goods, work out how much you owe and post it through the letter box of the farm house. I was there for about 20 minutes and about 10 people came and went with bunches of fresh water cress, eggs, sprouting brocolli, bunched carrots etc.</span><br />
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<a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/SxkBNJbYQxI/AAAAAAAAF4w/M4TeF7ptav4/s1600-h/DSCF7799.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/SxkBNJbYQxI/AAAAAAAAF4w/M4TeF7ptav4/s200/DSCF7799.JPG" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">There are a plentiful supply of recycled carrier bags and even a pad of paper and pencils so you can jot down your total as you fill your bag.</span><br />
<a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/SxkE_8q345I/AAAAAAAAF5I/f4BxnH5O4LI/s1600-h/DSCF7802.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/SxkE_8q345I/AAAAAAAAF5I/f4BxnH5O4LI/s200/DSCF7802.JPG" /></a><br />
<a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/SxkEE68YccI/AAAAAAAAF5A/cLc_P_Cde9w/s1600-h/DSCF7801.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/SxkEE68YccI/AAAAAAAAF5A/cLc_P_Cde9w/s200/DSCF7801.JPG" /></a><a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/SxkDETWTiQI/AAAAAAAAF44/rVrEc-bcLmA/s1600-h/DSCF7800.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/SxkDETWTiQI/AAAAAAAAF44/rVrEc-bcLmA/s200/DSCF7800.JPG" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">I came away with a very big bag of cauliflower, shallots, bunched carrots, red and yellow onions, baking potatoes, new potatoes, purple sprouting brocoli and garlic and of course lovely spicy water cress - all produced locally.</span><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I'm now off to cook up a vegetable storm - I think cauliflower cheese tonight, some watercress soup followed by new poatoes, baby carrots and brocolli tomorrow (I have some venison valentine steaks in the freezer from Harpers that will go fine with those) and baked poatoes on Sunday.<br />
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<div style="text-align: center;"><span style="font-family: 'Trebuchet MS', Helvetica, Arial, sans-serif; font-size: large; font-weight: bold;"><span style="color: #b6d7a8;">Nine Wells Watercress Farm<br />
</span> <span style="font-family: 'Trebuchet MS', sans-serif; font-size: large; font-weight: normal;"><span style="color: #b6d7a8;">Lilley Bottom Rd<br />
Whitwell<br />
Hertfordshire<br />
SG48JP<br />
t: 01462 433 873<br />
Opening: drop in and buy from the stable</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-8cxJA8AzOc/SxkFW58zwYI/AAAAAAAAF5Q/VowgHh6pl8Q/s1600-h/DSCF7795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-8cxJA8AzOc/SxkFW58zwYI/AAAAAAAAF5Q/VowgHh6pl8Q/s640/DSCF7795.JPG" /></a><br />
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</span>AmuseboucheUKhttp://www.blogger.com/profile/08353178051687284108noreply@blogger.com1tag:blogger.com,1999:blog-7502802685650654142.post-22094216068322544952009-11-28T09:03:00.000-08:002009-11-28T09:05:23.640-08:00Wedding Belles<a href="http://4.bp.blogspot.com/_-8cxJA8AzOc/SxFYCZBHF0I/AAAAAAAAFuQ/RK-eMm_67y0/s1600/DSCF7536.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/_-8cxJA8AzOc/SxFYCZBHF0I/AAAAAAAAFuQ/RK-eMm_67y0/s400/DSCF7536.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a> <br />
This was my first attempt at a wedding cake for a PAYING CUSTOMER - by gosh is it stressful working with royal icing in the summer.<a href="http://3.bp.blogspot.com/_-8cxJA8AzOc/SxFYCp4l8GI/AAAAAAAAFuY/DQ0UPCPz7hI/s1600/DSCF7537.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_-8cxJA8AzOc/SxFYCp4l8GI/AAAAAAAAFuY/DQ0UPCPz7hI/s400/DSCF7537.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a> <br />
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