Friday 26 November 2010

Christmas cake recipe!

Once again this year, I've had requests for my Tequila Christmas Cake recipe so here goes:

  • 1 cup sugar
  • 1 tsp baking powder
  • 1 cup water
  • 1 tsp. salt
  • 1 cup brown sugar
  • Lemon juice
  • 4 large eggs
  • Nuts
  • 1 bottle tequila
  • 2 cups dried fruit

Sample the tequila to check quality.
Take a large bowl; check the tequila again to be sure it is of the highest quality...Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add 1 teaspoon of sugar. Beat again.At this point, it is best to make sure the tequila is still OK.Try another cup just in case.
Turn off the mixerer thingy.Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.
Pick the fruit up off the floor.Mix on the turner.If the fried druit gets stuck in the beaterers, just pry it loose with a drewscriver.
Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something.Check the tequila. Now shift the lemon juice and strain your nuts.
Add one table. Add a spoon of sugar, or somefink. Whatever you can find.Greash the oven.Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.

Cherry Mistmas!

Wednesday 17 November 2010

Review: Terroirs, London, WC2

It was a last minute booking that got us into Terroirs as this place is getting pretty busy!

After an abortive attempt to get a drink at the new Savoy – 45mins wait! - we stolled across the Stand and into William IV St to sample Terroirs food. Upstairs was heaving and quite noisy, so I was pleased to find we were decending multiple stairs into the underworld and to a much more tranquil space. Service was very good and we were well waited on. A selection of starters including Iberian Ham, Tomme de Savoie (bit small) and Duck Rillettes (quite large) and bread managed to put some of our hunger at bay. The Duck rilletes were very good – and not something I normally order (I have some bad memories of Rilletes du Le Mans).

Main courses consisted of Piperade Basquaise (a ‘small plate’) which was generally not liked, Spatchcock’d quail with romesco sauce (very good), Bavette aux Echallotes, Salsify & Girolles (very good and for a bavette it was very tender!) and then Red Leg Partridge, Spaetzel (I don’t actually remember seeing these on the plate!), Chestnuts and Bacon (fab). So far, the food was very good with the odd hiccup. The wines were going down well at the same time.

By the time the pudding was due to be ordered we decided to choose the Tarte Tatin for 2. At £12.00 it looked a little steep until it turned up in its pan and was not only fantastic but also would have fed 4! It was dark, rich and served with crème fraiche – it could not have been better.

All in all, we really enjoyed the experience and I can’t wait to go back! Cost with plenty of drinks was £87.00 per couple including service.

Friday 15 October 2010

Ancien Hotel Baudy, Giverny, France

Another card that I have found is this little place close to Monet’s house. Giverny is about Midway from Paris to Rouen. It was one of those sunny days when we just fancied a lunch out in the open having enjoyed the house and gardens where Monet painted his famous works. The food was rustic, the garden busy and the weather was glorious – a definite must next time in that region.

Have a look at the typical menu here: http://www.giverny.fr/IMG/pdf/Carte_restaurant_2010_-2.pdf

Aljibe Restaurant, Yaiza, Lanzarote

I have discovered a couple of cards from trips to restaurants and one that stands out is this restaurant. Its part of the Bodegas Stratvs winery and doesn’t look to have been open that long. Serving fine dining, you can expect a decent meal – and of course, washed down with some of Stratvs’s own wine – and good wine it is, as is others on the island such as the wines from Bermejo.

I don’t have a record of what we ate but I do remember starting with papaya gazpacho and enjoying the food from that moment on.

Wednesday 13 October 2010

Le Chateaubriand, Paris


The above is a beaten up menu from 2009 when we went to Le Chateaubriand. A fabulous meal and a place I can't wait to get back to......I'll edit this post with more information...

Friday 10 September 2010

Photos of previous Gastronomique!

I'm not that good at photography - mainly because I find a pocket camera useless for details close-ups. My buddy Tim, had a go for these and the results are better, but a decent slr type camera would help!

Pear, Pea & Watercress Veloute with Parmesan crisps

Marinated and home smoked salmon

Tartlette Spicy!

A close Up!

The 'pudding' - looks a bit odd in this photo!

The host - I'm looking quite relaxed really!

The 'pudding' - under attack


Mini Paella

Plum Tatin


Wednesday 8 September 2010

Maison Mattmoo Gastronomique!

Maison Mattmou 08/21/10

Cocktail St-Germain

Champagne et Sureau Liquer.

Delice de Bouche

Veloute de Pois, Poire et Cresson servi avec parmesan feuilletée.

Saumon Fume Chaud

Salmon marinés avec soja et meil, fume dans nos maison.

Le Tarte Spicy!

Un Tartelette inspiré par Le Méditerranéen.

Sureau Sorbet

Deux sorbets! – Sureau do nos maison.

'Pudding Anglais' avec Beouf

Suif de Beouf pudding avec beouf, champignons et un sauce de vin rouge.

Specialité d'Espana

Paella avec poulet et fruits de mer.

Tarte Jacqueline

Tatin de Prunes (produit de nos maison)

Café et Chocolats du Maison

Les plats c'est preparé dans un environment ou il y'a les nutters. S'il vous plait informé le management. Si vous etes allergique a les nutters!

I have been asked by a few friends to add my last gourmet evening menu to the blog and also the recipes well here is the first bit. Some of the recipes are already on the blog but the remainder will get added in due course. To those there on the night, it was great fun and the I can confirm that you are all bone fide members of the Clean Plate Club!!

Sunday 22 August 2010

MaisonMattmoo evening of food!

What a great evening last night lots of courses chez nous and all were really enjoyed. Ill blog the recipes and post a few photos over the next day or so.

Tuesday 17 August 2010

Mini Steak & Mushroom Puddings

Blooming gorgeous! Mrs.H. always likes a bit of flattery but this time she has to step to one side as the noble suet pudding takes centre stage!

This recipe just worked 1st time and it is fabulous. I’m sure that if I had used a rich veal stock, then it would have been even better!

Ingredients – makes 6 mini puddings

  • 450gms of lean steak
  • Flour to coat beef
  • 150gms Mushrooms - sliced
  • Butter / rapeseed oil
  • Flour
  • Thyme
  • 1 medium onion - chopped
  • 250ml red wine
  • 2 tsp redcurrant jelly
  • 350mml beef stock / veal
  • Salt & pepper
  • ½ tsp Worcestershire sauce

For the suet pastry:

  • 250gms of self raising flour
  • 125gms of Suet (I use Atora!)
  • Pinch of salt
  • 8 tbsps of cold water

Chop the beef into small chunks and then coat in flour. Heat a good knob of butter in a pan and add a little oil to allow the browing of the meat. When it is brown, add the onions and mushrooms and cook until soft. At this point add the wine and reduce a little. Then add the stock, thyme, Worcestershire sauce, salt and pepper and cook for around 30 minutes. The stock will reduce creating a thicker gravy - at this point, stir in the redcurrant jelly and cook for a little while longer. Taste and season accordingly.

Once done, remove all the meat, mushrooms and onions with a slotted spoon and set aside to cool. You now can make the pastry. Sift the flour into a mixing bowl and then add the suet and mix in. Slowly add the water, mixing well as you go until you get a light pastry. Leave for 20 mins.

After about 20 mins the beef will be cool and so the final stange of prep can be done. Roll out pastry to about 3/4mm thick and line a 75mm baking basin with the pastry. Fill well with the beef mixture right to the top edge of the pastry. Spoon some of the gravy left over around the meat to fill any voids but do not put too much in each pudding. Cut a circle of pastry to completely cover the top of the pudding, wet the edges with water and tightly seal down the pastry on the top with the sides of the pastry. Cover the top then with silver foil (I put a pleat in it to help if it expands) and tie up with string.

You can now put the basins into boiling water (2/3rds the way up) and then cover the pan. Cooking times will vary but I would allow 1 to 1.5 hours if they are small puddings. Check the water level regularly.

Turn out the puddings upside down and spoon over more gravy onto the top of the pudding. Serve with a few carrots or crushed peas and mint. I do not think potatoes are needed as the suet pudding makes up for it. I guarantee you’ll enjoy it – in fact I’m going to make another batch shortly!

The description is a little short but I think you get the principle. The better the stock then the better the flavour!

Monday 9 August 2010

Smoking Food...!

Now I don’t mean finely chopping dried herbs and rolling up in a Rizla or dried meat rolled up in a smoke herring skin like a cigar, I mean hot smoking food to cook it or enhance its flavour – and then eat it! I was recommended this little gadget http://tinyurl.com/25xaj6g (many places sell them, not just Amazon) and I am delighted with the initial results. The only issue I have is that Mrs H has a slight issue with smoke – even a tiny bit, so I’m going to have to find a way of using it outside or in the shed. The smoker is pretty good at keeping most of the smoke inside itself but some does escape and even the hob extractor doesn’t take it all away.

It worked well, even on my electric hob and about 25 minutes was just right to smoke a gutted rainbow trout – I used apple wood dust which came with the smoker. The result was a moist and delicately smoked fish without spoiling the lovely flavour of the trout. Its goiung to take a little practice but I am looking forward to smoking some sausages and maybe even some smoked mash! Will keep you updated on the progress….

Pear, Pear & Watercress soup

This soup is simply delicious. The pear gives it a slightly sweeter edge and a nice texture. Even better if you can use pears from your own garden!

Ingredients:

  • 2 onions
  • 40gms of butter
  • 500gms of frozen or fresh peas
  • 2 ripe pears
  • 1l of vegetable stock
  • 80gms of watercress
  • Salt & pepper
  • Cream

Peel and chop the onions and fry in the butter on a gentle heat until soft. Add the peas and peeled and chopped pear to the pan and sauté for 5 minutes or so. Add the stock and gently simmer for around 10 minutes. Remove from the heat and then stir in the watercress. Allow to cool a little and then liquidise until smooth. Transfer back to a pan and bring up to a simmer and then you are ready to serve. Serve with a little cream and a sprig of watercress on the top.

Friday 6 August 2010

Review - Pipers Restaurant, Garstang, Lancs

Well, I wish it actually was a review! I seem to have mislaid some of my notes! From memory, the dishes were very good indeed. What came over was the inventiveness of some of the dishes one such thing being the fact that chutney was served up in a filo pastry wrap rather than just a dollop on the side of the dish excellent idea. The food tastes great and if I ever find my notes (or a menu gets emailed to me!) Ill run you through it. If you find yourself in that part of the world, it is worth the detour.

Spicy Prawns

Im not really sure what to call this but it is one of those satisfying recipes that is easy to cook and tastes great. Enjoy it with a little basmati rice or similar.

Ingredients (serves 4 , or 2 greedy ones!):

  • One red onion, chopped
  • One onion , chopped
  • Half of one red capsicum pepper, chopped
  • Half of one green capsicum pepper, chopped
  • One tin of chopped tomatoes 440gms
  • Approx 10 cherry tomatoes halved
  • One birdseye red chilli chopped
  • One red chilli (milder) sliced thinly
  • 4 cloves of garlic, chopped
  • One Tsp of sugar (if required ie if tomatoes are not sweet)
  • 5 tbsp of light olive oil
  • Fresh black pepper
  • Sea Salt
  • 2 cups of peeled prawns fresh or frozen

Fry the onions and garlic until soft (over a medium heat). Add the peppers and chilli and continue over a medium heat. After about 5 minutes, add the tinned tomatoes, cover and leave on a low heat for about 1 hour, stirring occasionally) Remove cover and add remaining ingredients and season. The salt makes a big difference to the flavour of this dish. Cook until the prawns are cooked through and the cherry tomatoes are just soft. Serve in a bowl with plain rice, feet up and a big glass of wine perfect!

Friday 23 July 2010

Cosmopolitan Cocktail

Is there is one thing that has to be done, it is to enjoy a decent cocktail after a week in the office. My current favourite is Cosmopolitan and I now enjoy this in preference to some of the Mojito’s from last year.

Ingredients:

I use a smallish cocktail shaker that is perfect for 2 drinks

  • 1.5 caps of quality vodka – I use Grey Goose
  • 1 cap of Cointreau
  • 2 caps of cranberry juice
  • Small squeeze of lime
  • Twist of lime for a garnish
  • Ice

Fill the shaker half full of ice (not crushed), add all ingredients and shake vigorously for half a minute. Strain off from the ice and pour into two cocktail glasses, garnish and enjoy.

Tuesday 15 June 2010

The Wild Garlic, Beaminster - a return visit

Last year we went to the Wild Garlic a few times and had some great meals. The word some gives you the impression that all were not great. Well maybe so but that was more a matter of a budding restaurant and inexperience rather than poor food. Each visit got better and so I was really looking forward to see Mat Follas again after a few months and seeing how his restaurant, food and staff had changed. Well, changed it has! Not hugely in some areas but enough to make a big difference. The restaurant looks much as before: relaxed, bright and colourful (alright, just one colour) and the oak tables are ‘breaking’ in well. The staff were excellent. No gold stars for anyone in particular but everyone seems to enjoy working there and it rubs off. Maybe it is Mat’s excellent management skills or just that they are all part of a team that is doing well – I think a combination of the two. Roll on the food! I’m not going to eulogise about each course. I don’t have time and to be quite honest there are others more capable than me. What I will say is that certain aspects stand out. Firstly Mat’s food has improved and has jumped up another level in quality. Secondly, his portions are a little bigger – I’m not complaining here but in some cases they were a little small before.

So why was it so good? Taste and quality, I would say, oh and did I say faultless! It’s not food with foams and dotted sauces (Mat has used these words in the past) but it is still well presented. Just go there and sample the food for yourself.

I have to add that we managed to sneak in a lunch just before we left – Barnsley Chops with Wild Garlic Pesto – what a fitting fish for the Wild Garlic Resto!

Beaminster Revisited......

Well I have been lax, haven’t I. No blog posts for far too long but I shall make amends!

I have spent the last 4 or 5 months of spare time either doing work on the house or finishing off the bodywork on my Alfa Giulia GTV to get it into the paint shop. The former is a never ending job but the latter is now done and the car awaits it paint. Anyway, back to foodie thoughts and what better way to do that than have a week off in Dorset eating enough to ensure that all the notches on my belt get used!

This year we decided to rent a house and base ourselves in one spot, radiating out to those corners of Dorset that lured us with their culinary delights. Where better than Beaminster. It’s has a small village square with an array of essential shops including a really good butcher, a lovely fruit and veg shop and a small co-op that is open most hours. There are some great walks surrounding the area and if you venture far enough you can find those quaint Dorset pubs. Food, however was high on the agenda and whilst I know how to wield a pan on the stove, I prefer to get the professionals to do the job!

In no particular order or any kind, the top venues we visited were:

  • The Wild Garlic, Beaminster
  • Sienna, Dorchester
  • Hix Oyster, Lyme Regis
  • The Three Horseshoes, Powerstock
  • Riverside, West Bay
  • The Acorn Inn, Evershot

I will write up a review on a few of these soon but I must say here that West Dorset is certainly a hotspot for decent food. (Actually the above order is my order of overall enjoyment – a sort of MaisonMattmoo star rating! - but more of that later)

Friday 19 March 2010

Review - Hix Soho, 66 Brewer St, London

Having heard about this place for awhile now, it was an opportune place to meet up and try Mark Hix’s fare.

We had drinks in the bar downstairs to begin with and meeting up about an hour after work ensured most of the customers were well oiled. The noise levels are very high and its has a buzz – but not the best place to hold a decent conversation. Moving upstairs to enjoy our meal, we were well looked after by very courteous staff and in no time we were seated and the specials / meat options were discussed with us. We were even shown the cuts of meat on offer – one being a T-Bone for sharing. Sharing! I think not! Anyway we ordered a couple of starters for sharing – Wood pigeon with rhubarb and devilled kidneys. I tried the wood pigeon and it was soft and tender – I personally did not think the rhubarb worked with the pidgeon. I didn’t get the chance to try the kidneys (!) For mains, we had Beef salad, Pork chop and Smoked haddock. All three dishes were very good and the portions were generous. However, there were a lot of capers with the breaded porks chops. The posrk chops came ungarnished as well. The beef salad was anything but dainty – not a dish ideally served up to one of the girls. The smoked haddock dish was the only one with no issues.

A round off of special jellies (overated), treacle tart (not very treacly) and truffules (we had to have more..) downed with some Muscat made it all the more pleasurable.

We all though the food was good but may not go back if we wanted to hold a decent conversation.

Friday 12 March 2010

Beetroot Rosti...


The demands of Mrs. H. are not to be ignored and with a challenge in hand I decided to have a go at Beetroot Rosti. Now, Mrs. H. is rather keen on Beetroot but I have never tried these before. After consulting a few recipes I decided to give it a go. This was going to be the accompaniment to a fillet steak and dauphinoise potatoes!


Ingredients (Makes 3 or 4):

  • 2 raw beetroots
  • Fresh ground pepper and sea salt
  • 1 tbls of plain flour
  • 1 medium onion
  • 1 egg
  • 1 tbsp of butter

Peel and coarsely shred both the beets and the onion and place in a sieve over a bowl. The reason for this is we want to remove as much of the retained liquid as possible. Squeeze the shredded veg until most of the liquid has gone. Beat the egg and add this (as required) and some flour to bind the mixture. Season and then form into patties. Heat a frying pan on medium heat and add butter. When hot, add the patties and cook for approx 8 mins on each side until firm and crisp. Serve with the steak or on their own!

The general consensus was that the flavour was lovely but they could have been crisper. Walks off with head in shame!

Thursday 11 March 2010

its all work.....

I don’t seem to be experimenting much with my cooking! I have been slaving away on my Alfa Giulia Coupe restoration and neglecting my stomach! Mind you, additionally, I have been off the booze fore the last 8 weeks and this puts you off food as well. I wish I could say I have lost a shed load of weight but unfortunately Mr Salter seems to be stuck on the same area. Maybe its just the cold weather.

 

I’ll try something new tonight …..

Wednesday 10 February 2010

Crayfish Fishcakes

In a desperate try to get a decent spicy fishcake, I tried using a tub of crayfish bought from the local supermarket – a few tweeks here and there, and voila – delish!

Ingredients (Serves 2 hungry people):

  • 1 Tub of peeled crayfish tails
  • 1 tbsp of Thai fish sauce
  • 1 chopped green chilli
  • 1 tbsp of red thai curry paste
  • 1 small piece of ginger – grated
  • 1 clove of garlic – roughly chopped
  • 2 tbsps of chopped fresh coriander (inc stalks)
  • Juice of ½ lime
  • ½ tsp sugar (ideally palm sugar but any will do)
  • 1 tbsp of dried breadcrumbs
  • 2 eggs – beaten
  • 1 tsp chopped thai basil leaves
  • Veg oil for shallow frying

Put the crayfish, fish sauce, chilli, paste, ginger, garlic, lime into a blender and blitz for a very short while – but make sure it is roughly chopped and not too fine. Put this mix into a bowl and combine with the eggs, breadcrumbs, coriander, and basil and ensure the mixture is well mixed together. You should be able to form little patties of the mixture and they should keep their shape. If the mixture is a little liquid, add a few more breadcrumbs. Fry the patties in vegetable oil and make sure they are well cooked on one side before turning over. Serve with some sweet chilli dipping sauce and maybe some cucumber relish.

Tuesday 9 February 2010

Chickpea Mash!

No, I’m sorry – it just does not do it for me. Tried a couple of recipes and both tasted of nothing! I’ll stick to humous or similar.

Salsa

I’ve been a little off cooking this last month. A sort of winter blues followed by a boringly long cold spell – which is still going on – and my abstinence from booze. Add to that a troublesome root canal job that drains my pocket and you will understand why I’m a little brassed off! Still I’m soldiering on and I feel like conjuring up a few tasty morsels! Maybe spring can be seen around the corner.

I enjoyed a piece of very fresh sea bass the other day and it was served up with some lovely tomato salsa. I’m not sure I recreated it correctly but it certainly made the right impression, so here goes.

Ingredients (Serve 4 as garnish):

  • 4 ripe tomatoes
  • 1 red pepper
  • 1 red onion
  • 2 cloves garlic
  • 1 ½ Tbsp olive oil
  • 1 Tbsp Balsamic Vinegar
  • Fresh Basil (optional)
  • 10 Cheery tomatoes
  • Salt & Freshly ground Pepper

Cut the tomatoes in half and deseed and the same with the red pepper. Sprinkle with oil and place on a tray and heat in a 160deg C oven for about 30 mins until soft and cooked. Chop the red onion and fry in oil with the garlic until soft and clear (medium heat). Remove the tomatoes and pepper from the oven, chop and add to the frying pan. Add the balsamic vinegar salt and pepper and stir well. Turn down the heat and the cherry tomatoes which have been halved. Gently fry until the cherry tomatoes are just beginning to soften. At this point you can add a few chopped basil leaves and stir in. Leave to one side and serve with say Sea Bass and Parmentier potatoes.

Tuesday 19 January 2010

Review - Wallace & Co, Putney, London

The snow, almost disappeared, still evident in melting snowmen and the sun out like a warm spring day. That was last Sunday morning and had to be started with a walk with Ronnie. He misses the snow you know. Back home and a change before we go off for Sunday Lunch to Wallace and Co. It’s part of a new venture by Gregg Wallace (of Masterchef and Veg fame) and looks promising. A casual style of Café (not restaurant) that you would not feel out of place at just having a cup of coffee and muffin or a full lunch (I’m afraid it has to be the latter for me!)

Mrs.H. and I arrive on the dot of our booking – thank goodness we did – it was very busy. We were met, eventually, by a very polite front of house guy who sat us at our table (a 4 for 2!) “This will give you more room” (makes note – must accelerate diet..) We sat down and a waiter came over fairly rapidly to check the table and take our drinks order – Coffee for me and a glass of the house red, recommended by the waiter. A peruse of the extensive menu gives you the option of any thing from a breakfast to a salad. I wasn’t going to be led off the scent – I wanted my roast beef for lunch. The waiter took our order or should I say attempted to. He was very nice but didn’t quite grasp the English language! Not his fault – he should not have been employed in the first place – anyway he got his marching orders soon after I complained that I had not had my starter when the beef turned up! No matter, the day was lovely and I was relaxed. I ordered an onion marmalade and goats cheese with salad to start. Mrs.H decided she would save herself for the main course. This eventually turned up and was glorious – fresh and tasty. I’m not sure the salad was very good value – an extra £2 or so for a few green leaves. We now awaited the beef. I double checked my order, after the previous waited was no more, to see if they had got it right – ah, not quite. Having explained to the waiter that I wanted medium rare, they still persisted in trying to serve me up well done beef. No matter, this was swiftly and politely remedied and we both sat down looking at two massive cuts of rib of beef off the bone and the trimmings. I’m not going to wax on lyrical about the components of the meal but it was near on perfect for a Sunday lunch. Points were deducted (;-)) for Mrs.H’s slightly dry Yorkshire. ‘Is that it?’ I asked, as two empty plates were taken away and some comment about us not finishing the roasties – all in good humour. We sat back before pudding and watched tables come and go – crikey this place is busy. More coffees, more wine and a treacle tart (a little bit too much lemon in it for me) and clotted cream. Result – two happy, satiated people!

In summary - The food is better than you expect, the service chaotic (but its only early days), the atmosphere is lively yet laid back and the value – very reasonable. Mr Wallace, I think you can relax at putting your name on the front!

Monday 4 January 2010

HiYa 2010

Well, what a Christmas break that was I think this is the first time I have actually lost weight over the holiday period! Probably because I didnt eat one minced pie they are so fattening, you know. Santa bought me lots of new toys and books for the kitchen so await some new stuff and recipes soon.

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