Maison Mattmoo

Gingery Rhubarb Fool

2011-12-16T11:25:00.003Z

This, my friends, is a very easy and fast desert that will impress. Not everyone likes stem ginger and so this can be left out without and detrement to the dish. When in a hurry, I use the jars of rhubarb compote available in supermarkets but it is best with freshly made rhubarb. Ready made custard can also be used but again home made creme anglais is best.

Ingredients:

For the Rhubarb -
200ml of white wine
2 tbsp of caster sugar
1 tbsp of aprocot jam
1/2 vanilla pod or equivalent vanilla extract
2 stalks of rhubarb - young and tender, trimmed and cut into batons
For the cream -
150ml of custard
150ml of double cream, whipped into peaks
1/2 vanilla pop or equivalent extract
Optional - 1 tbsp finely sliced stem ginger
For serving -
Half a pack of gingernut biscuits (crumbled)

In a pan put the wine, sugar, jam and vanilla seeds and bring to the boil. Reduce to a simmer and then poach the rhubarb for about 8 minutes until tender. Remove the rhubarb and set aside. Keep the syrup for serving.

Fold the vanilla, cream and custard together until combined. I do not mix too much as it makes the cream less light and I like the contrast between the cream and custard. To serve, place biscuit crumbs in the bottom of the bowl followed by some rhubard and a very small amount of syrup. Then cover with some cream mixture. Repeat the process again and then sprinkle some crumbs on the top. (you don't have to do two layers and sometimes the dish is just as good with a single layer of each of the above) You could add a couple of slivers of stem ginger if you wanted!

I serve in a cone glass bowl so the diner can see the layers.

Lobster Thermidor (sauce)

2011-12-16T10:37:00.004Z

I have had a few varieties of sauce that is served as Thermidor, whether it be for Carb or Lobster. Some of them are great and some are so so. This one I would put into the great catergory. Ilike it because it it doesn't use any cheese. Feel free to experminet with a little parmesan or Old Winchester.

This sauce was supposedly created in france to celebrate a play called Thermidor.....and the word comes from Greek, meaning heat. Well there you have it, enjoy!

Ingredients:

1 large shallot, finely chopped
200ml of fish stock
200ml of white wine (dry and good quality)
300ml of bechemal sauce
100ml of Double cream
1 tsp of Dijon Mustard
1 tsp of english mustard powder
50g of butter (chilled and diced)
Salt
Pinch of cayenne pepper

In a saucepan add the white wine, stock and shallot and boil and reduce until about 1/3rd left. Add the bechemal and and cook over a low heat for about 15-20 mins strirring every now and then. Pour in the cream and simmer for 5 mins. Mix the english mustard with a little water and then add both mustards to the sauce and cook for a couple of minutes. Now take off the heat and whisk in to the sauce bit by bit.Taste and season with salt and cayenne. I have been advised that you can add a little brandy at the end of the cooking - I have not tried it but is sounds like a good idea!

What you now do is your choice! But I would be tempted next time to try this with some grilled fresh mussels - done in a sort of gratin!

My sister has pestered me to put this up on the blog - I hope you enjoy and if you need me to come over and do some tasting, let me know!

Lamb Shanks with Rioja, Chorizo and Garlic

2011-10-30T09:54:00.002Z

Ingredients (Serves 4)

4 good sized Lamb shanks
300ml Rioja
250ml Balsamic vinegar
125 grams Chorizo
Salt and pepper
1 Bulb of garlic
2 Bay leaves
3 Sprigs Rosemary
2 teaspoons whole black peppercorns
1 teaspoon Paprika
300ml quality beef stock
1 Red onion
2 Carrots

Its not often I follow a recipe from the TV but this recipe from Lorraine Pascal is really very good – and very easy to do. In fact the mash probably takes more time! I have modified it a little but not to its detriment.

Season the shanks and brown in a little oil in a frying pan. In a large pan (that has a tight fitting lid – such as Le Creuset) – mix the wine and vinegar and bring to the boil. Once the shanks are brown, add to the boiling mix together with the garlic, rosemary, chorizo, bay leaves, paprika, peppercorns and stock. Fit the lid and place in a 150C oven for 2 hours.

Slice carrots and chop onion into large pieces.

After 2 hours take the shanks out of the oven and add the vegetables and put back into the oven for another 30 mins at 150C

Removes the shanks and the vegetables from the pan and strain the liquid back in the pan to be reduced. Turn the heat up on the hob and boil the sauce until it starts to thicken and turn a dark rich colour. You may wish to skim some fat off the top of the liquid that comes from the shanks and the chorizo.

Serve with mash and pour some of the rich sauce around and on the shanks together with some of the vegetables.

Beef Stroganoff

2011-08-25T11:05:00.007+01:00

There is a restaurant in Lanzarote that is a bit like going back in time! The building is an old Castillio near the town of Arricefe. Its design is very similar to what was considered ultra modern in the 70’s and now it still looks good – black iconic chairs and black tablecloths! There are 2 amazing things about this place – one the view from the panoramic glass windows and two, the beef stroganoff that is cooked at your table (very 70’s). This dish, like the crepe suzette they serve, is cooked at the table by waiters who look like they have worked there since the 70’s.

The point of this intro is to why I keep getting asked to make beef stroganoff at home! This is close but still not quite as good as the one from Castillo de San Juan

Ingredients (serves 2):

1 small onion - sliced
200g of mushrooms - sliced
700gm of fillet steak – cut into thin strips
1 tsp English Mustard
3 tsp paprika
1 tsp lemon juice
1.5 tsp Worcestershire sauce
100ml brandy
100ml pasatta
100ml beef stock
Single cream 75ml
Butter

Fry the onion in a small amount of butter until soft and then add the mushrooms until all are soft. Remove from the pan. Cut the fillet steak into thin strips and fry in some more butter until brown all over. Add the brandy and ‘flame’ off the alcohol. When the alcohol has burnt off, remove the steak from the frying pan and keep to one side. The remaining sauce can now have the mustard stirred in and the remaining ingredients (excluding the cream) added. Reduce slightly then add the onion mixture and the steak at the end to warm up again. Stir in the cream and then serve with soft rice. I’ll add a few phots when I find them!!!

Porcini Mushroom and Spelt Risotto

2011-05-30T08:11:00.002+01:00

This is a relatively simple dish that is so rewarding and enjoyable. If you have never tried Spelt (pearled) then delay no longer - it is a great alternative to rice! Mrs H. loves spelt and this dish is no exception!

Ingredients (serves 4 as a starter):

30gms of dried Porcini Mushrooms
1 litre of chicken stock (or vegetable if you prefer)
3 tbs of olive oil
1 small onion
250gms of Spelt (pearled)
50gms of grated parmaesan cheese + some for serving
25gms of butter (slightly salted)
Salt and pepper to taste

Re-hydrate the mushrooms in about 300ml of boiling water and leave to steep for about 30 minutes. Drain and chop (roughly) the mushrooms and reserve the liquid.

Meanwhile heat the oil in a pan and add the onion which has previously been finely chopped. Fry until soft. Now add the mushrooms and fry for a further few minutes. Add the spelt and make sure that all the grains are covered in the oil. Mix the stock and the reserved soaking liquid together and then add to the spelt at about 100ml at a time stirring as you go. When this is absorbed, repeat until the spelt is ‘al dente’. This process takes about 20 minutes but keep tasking to ensure you get the spelt to a consistency you like. (You may not use all the stock mixture)

Remove from the heat and had the parmesan and diced butter and stir in well. Add salt and pepper to taste. Serve with a sprinkle of parmesan and enjoy.

Haggis Scotch Eggs

2011-02-13T09:55:00.002Z

I have been toying with making these little beauties for a while but never seemed to have got around to making them. I was very pleased with them. Serve them with a garnish of your choice or just a dollop of the horseradish mayonnaise.

Ingredients (Makes 8):

8 quail eggs
125g sausage meat
150g haggis
Plain flour
1 beaten egg
30g fresh brown breadcrumbs
20g oats (very slightly blended to reduce crumb size)
Salt & pepper
Oil for deep frying (150 degC)
For the horseradish mayonnaise:
2tbsp quality mayonnaise & 1tbsp horseradish mixed well

Cook the quails eggs for 1.5 to 2 minutes in boiling water then wash in cold water and peel and pat dry. Mix the haggis and sausage meat together with a little seasoning until well mixed. Set up 3 dishes with flour, egg and the breadcrumb/oats mixed. Take some haggis mixture and form into pattie and then make a ‘cup’ that will take an egg (about 6mm thick) place egg in the hollow and then work the mixture around the egg to form a neat covering and the basis of a scotch egg (make sure there are no gaps in the casing) I find that the egg is about 5cms in diameter. Prepare all the eggs and then on to the next stage. Roll each egg in flour (shake excess off) cost in the egg and then roll in the breadcrumb mix until well covered. When all eggs are done, deep fry in oil for 4.5 minutes. Allow the eggs to drain well and finally pat dry with a kitchen tissue if required. Serve immediately or allow to cool.

Having been inspired by a photo that Lee posted from The Friday Food Club, I substituted the egg with grated beetroot (cooked) It’s a bit fiddly and a lot messier but the results are great and a perfect match with the horseradish may. One tip – pat the beetroot a little to ensure it is not too wet! It will make the forming of the ‘egg’ easier. Enjoy (PS Sorry there isn't a better photo of the beetroot version - couldn't resist it and only remembered to photo is at the last minute!)

The Hottest Chilli Sauce?

2011-02-10T16:26:00.002Z

My mate Tim always loves his chilli sauce, so it was a ‘no brainer’ for me when I saw this at the Good Food show at Olympia last year. Dragons Blood, Batch 13 holds no punches! In fact Tim’s words were ‘I’m on fire!’

We think it’s the hottest yet!!

Spiced Apple Cake (Thermomix)

2011-01-27T10:19:00.001Z

This cake came out a little like a parkin and was delicious. Next time round I may cook for a little longer and adjust the ingredients.

Ingredients:

0.5kgs of eating apples (3 or 4 approx)
3 eggs, separated
75gms of caster sugar
75gms of soft dark brown sugar
25gms of sunflower oil
125gms of plain flower
1 tsp of bicarbonate of soda
0.5 tsp of cinnamon
1 tsp pf cocao

Pre-heat oven to 180°C . Prep a 20cms square baking tin (4cms deep) (I use butter) and put to one side. Peel and core the apples and chop roughly in TM for about 3 secs, Speed 5. Cover and put to one side. Clean TM and thoroughly dry. Insert butterfly whisk into TM. Add the egg whites and beat until stiff for 3mins,speed3. Now add the sugar gradually until well mixed – speed 3 again. Remove the butterfly, scrape down the bowl and add all the ingredients excluding the apples and mix for 15 seconds, speed 5. Add the apples and mix to combine well for 10 seconds on reverse, speed 1. Scrape down with a spatula and ensure well combined. Pour the mixture into the baking tin and bake for 30mins until a stick comes out clean from the cake.Remove from tin and place on a rack to cool down. Serve in slices plain or with a spread of butter with a cup of tea – Perfect!

Review: Bocca di Lupo, Archer St, London, W1

2011-01-19T16:40:00.002Z

We decided to meet up with our friend who lives in Covent Garden and her new best restaurant is this place. We got a last minute booking at the bar but when we got there it had been upgraded to a table at the back of the small dining area (probably the best table in the house if I was honest!) You are immediately impressed by the reception and atmosphere. It’s busy yet calm, light but not bright if that makes any sense! It was all looking promising. I had no preconceptions as to what the food was like and had read no reviews (but all were glowing allegedly) so I really had no idea what to expect. Many wines are sold by the glass or carafe and are good value. The house white was perfect.

The menu is quite small and in dimmed lights without the aid of any monocle (I left my sodding glasses at home) I could not make head not tale of the menu – no problem – the girls can order! And order they did. We shared the startes and mains and went for:

Shaved Radish, celeriac and pecorino salad with pomegranates and truffle oil
Deep fried artichoke a la giudia
Pasta – Orecchiette with ‘nduja (spicy sausage) red onion and fresh tomato

Roast suckling pig and grapes
Luganega – think pork sausage with nutmeg, cinnamon and clove

There are lots of options for small plates or large plates and so I remarked it was like an Italian version of a tapas bar. And in fact it is. I can’t really fault the food. It was fresh, enjoyable and above all unusual – certainly not your run of the mill Italian! Service was above average and apart from a mistake in ordering a rather expensive Chianti (mistake only being the price!!), the bill was very modest.

I shall be back and try and do the menu a little more justice only next time I will be armed with my reading glasses!!

Sticky Toffee Apple pudding with Caramel Sauce

2011-01-17T18:37:00.007Z

This recipe is based on James Martin's recipe from Saturday Kitchen but with a few tweeks!

It falls into 3 parts: Cake or Pudding, Caramel Sauce and Sharp apple sauce.

Ingredients (serves 6/8):

140gms of butter (softened)
300gms of sharp eating apples
50ml water
30gms caster sugar
175gms of dark brown sugar
3 tbsp of golden syrup
2 free range eggs
1 tsp vanilla extract
200gms self raising flour
1 tsp of bicarbonate of soda
1 apple for decoration - cored and sliced in thin wedges
(optional 2 tbsp of calvados - I used brandy as I had no calvados!)

Caramel Sauce:

70gms of dark brown sugar
50gms of granulated sugar
120gms of butter
120gms of golden syrup
100ml of double cream or milk depending on thickness required
few drops of vanilla extract
2 tsps of lemon juice

Preheat the oven to 190C/375F/Gas 5. Grease/flour 23cm spring-form tin. Melt 25g of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy. Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined. Beat 90g of the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Add the golden syrup, eggs and vanilla extract and mix until well combined. Fold the self-raising flour into the cake mixture.

Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture.

Melt the remaining 25g butter in a saucepan. Arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake. Place in the oven and cook for 40-45 minutes, and allow to cool slightly before turning out.

For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly. Add the lemon juice to the sauce. This makes the sauce a little less sweet but still rich.

To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce and adding some sharp apple puree. (see note below)

Thermomix instructions:

I have only done the apples and the caramel sauce in the thermomix but will update when I have sussed out the cake mix!

Caramel Sauce - put the butter, sugars and syrup into the TM bowl and cook for 5 mins 80deg/speed 1.5. Add the milk and vanilla. Cook for 3 minutes 100deg/speed 2

If you want to cook the apples, core,peel and roughly chop apples. Put into TM bowl with the water and cook for 10mins/90deg/speed1/reverse blade. At this point you can either puree for the sauce (20 secs speed 8) or lightly chop for the cake 5 secs speed 4 - until you get approx 7mm pieces of apple etc.

New gadget in the kitchen - a Thermomix

2011-01-17T17:55:00.002Z

I have been after one of these gadgets for ages and having had it a few weeks now, I'm not disappointed! (It's a good job really as they are rather expensive) I can now create a host of things with minimal fuss and free me up to do other things in the kitchen - great considering I have limited time anyway. Already I have created perfect soups, a terrific caramel sauce, perfect bechamel /cheese sauces, Cranberry sauce and bread sauce. As the unit cooks as well as processing, there is minimal less washing up as well!

Have a look here to see why it is so good.

Where possible, I will add notes to any recipes so those of you who are lucky enough to own one can apply the recipe to the Thermomix

Christmas cake recipe!

2010-11-26T18:59:00.000Z

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!

Review: Terroirs, London, WC2

2010-11-17T16:03:00.001Z

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.

Ancien Hotel Baudy, Giverny, France

2010-10-15T09:41:00.001+01:00

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

2010-10-15T09:35:00.001+01:00

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.

Le Chateaubriand, Paris

2010-10-13T12:06:00.001+01:00

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...

Photos of previous Gastronomique!

2010-09-10T08:21:00.002+01:00

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

Maison Mattmoo Gastronomique!

2010-09-08T23:49:00.004+01:00

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!!

MaisonMattmoo evening of food!

2010-08-22T11:25:00.001+01:00

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

Mini Steak & Mushroom Puddings

2010-08-17T17:36:00.003+01:00

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 1^st 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 (2/3^rdsthe 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!

Smoking Food...!

2010-08-09T09:13:00.002+01:00

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

2010-08-09T08:52:00.001+01:00

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.

Review - Pipers Restaurant, Garstang, Lancs

2010-08-06T18:07:00.002+01:00

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!) I’ll run you through it. If you find yourself in that part of the world, it is worth the detour.

Spicy Prawns

2010-08-06T17:18:00.002+01:00

I’m 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!

Cosmopolitan Cocktail

2010-07-23T17:06:00.002+01:00

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.

The Wild Garlic, Beaminster - a return visit

2010-06-15T11:00:00.003+01:00

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......

2010-06-15T10:09:00.001+01:00

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)

Review - Hix Soho, 66 Brewer St, London

2010-03-19T16:40:00.000Z

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.

Beetroot Rosti...

2010-03-12T10:14:00.002Z

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!

its all work.....

2010-03-11T15:13:00.000Z

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 …..

Crayfish Fishcakes

2010-02-10T09:35:00.001Z

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.

Chickpea Mash!

2010-02-09T14:43:00.002Z

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

2010-02-09T14:21:00.001Z

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.

Review - Wallace & Co, Putney, London

2010-01-19T14:24:00.002Z

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!

HiYa 2010

2010-01-04T08:56:00.002Z

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 didn’t 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.

Parmentier Tatties - with garlic..

2009-12-16T10:01:00.002Z

Tasty quick and moreish!

Ingredients (for 2 hungry people) :

3 or 4 Maris Piper spuds – peeled
1 large clove of garlic – chopped
1 ½ Tbsp of vegetable oil
10gms of butter
Fresh ground salt and pepper

Chop the potatoes into roughtly 1cm cubes. Heat the oil and butter in a pan and fry the cubed potatoes for about 10 to 15 mins, Transfer potatoes and oil to a tray, season and place in a 200deg C oven for about 30 to 40 mins – until browned off. At the halfway stage, stir in the garlic and make sure the cubes are separated. When cooked, transfer to a bowl lined with kitchen towel to absorb the oil. Server hot (see photo below on Rissoles..)

Rissoles to you!

2009-12-16T09:40:00.002Z

These little (well not so little) beauties are just the job for a cold evening. A liberal dollop of homemade relish or ‘tatty’ sauce and parmentier potatoes and voila, a meal fit for a king!

Ingredients - for 2 hungry souls!:

1 lb minced beef
1 onion, finely chopped
1 clove of garlic, crushed
1 egg, beaten
2 tsp mustard powder
1 tsp of dry mixed herbs
1 tbsp of Worcestershire Sauce
1 or 2 tbsp of dry breadcumbs (optional)
Plain flour
1 tbsp of vegetable oil

Mix all of the ingredients together in a bowl (except flour) and work together so they bind well. Portion up so that you get 4 or 6 balls, then flatten slightly so that they will cook more evenly. Dust with flour to help the frying process. Fry in the oil until lovely and brown, serve hot and enjoy. These will keep and can be re-heated if you want them all to yourself – sometimes crosses my mind!

Winter Warmers...

2009-12-15T17:08:00.000Z

One of the issues with cold weather, apart from the fact I can’t stand it, is that I tend to cook food that is warming and worthwhile. You know, the sort of food like pies, stews and suchlike. The other problem is that it is ‘party-time’. So if we are not blagging a meal somewhere then I am cooking for more than just our household. In fact next weekend is a prime example – a chicken Dhansak for 30 people. I seem to have no problem catering for 6 or 12 but 30 people! Why do I just seem to find it difficult – maybe the fact that most of my catering equipment is designed for not much more than 8! Still that said, it will still work out well (even if it is by the skin of my teeth) – I’ll post the recipe and details soon…..

PS If you want to enjoy a cheap cut of beef, like Silverside, cook the joint in an over at about 140deg C for around 3.5 to 4 hours plus – I did this with a small joint last weekend and it was delicious and very tender….

Coquille St Jacques

2009-12-08T10:17:00.001Z

I’m not sure, these days, what is the correct version for this dish, but this recipe is pretty darn good and very easy…

Ingredients (serves 4 starters):

Pack of Queen Scallops
100gms of Chestnut Mushrooms – sliced
30gms butter
30gms plain flour
250ml of water
125ml of dry white wine
1 tbsp butter
1 shallot – sliced
2 tbsps double cream
½ cup of grated parmesam
½ cup of dry breadcrumbs
Salt & Pepper

In a small saucepan, mix the wine, water and shallot and then put the scallops in the pan and bring to a simmer. Gently simmer for 5 minutes. Remove the scallops and keep warm. Keep the cooking liquid for the sauce.. In a small pan, fry the chopped mushrooms in a knob of butter until soft, bowned and all the liquid has gone. Now for the sauce! Melt the butter in a pan and stir in the flour until all blended. Now over a low heat, gradually stir in the saved cooking liquid and until you get a rich sauce – quite thick. Season with salt and pepper and stir in the cream.

Place equal portions of the scallops and mushrooms in small ovenproof bowls or dishes (I use a large squat ramekin) then pour over the sauce unitl it has just covered the scallop mix.Mix the parmesan and breadcrumbs together and then sprinkle liberally over the top. Warm in a hot over for a short while (10 mins) and finish off under the grill until the topping is golden brown if not already so! Enoy. Make sure you have a little fresh bread handy to mop up any sauce…..

Parmesan toasts!

2009-11-29T15:20:00.004Z

I do like a bit of bread with my soup but sometimes I yearn for something a little different. Here’s one idea:

Ingredients:

French stick / bagette
¼ cup Olive Oil
2 cloves of garlic
Freshly ground black pepper
¾ cup of finely grated parmesan cheese

Preheat oven to 190/200 deg C. Blend garlic with the olive oil until smooth and brush over thin slices of the baguette. Sprinkle with black pepper and then top off with the parmesan cheese. Bake for 15-20 mins until brown. Serve straight away or when cooled down – just great on their own or with a thick soup!

Fish Stew (or Bouillabaisse)

2009-11-25T10:28:00.002Z

This recipe gives you a soup that is ‘strained’ of the bits but has the fish in it giving a rich taste and allowing you to enjoy the texture of the meats. Mrs H. is not that keen on squid or mussels etc so I used white fish, salmon and prawns but you could use anything you fancy or anything that is on offer at the market – inc mussels!

Ingredients (Serves 4):

1 small fillet of cod
2 small fillets of other white fish – different textures – say 200gms each
1 small fillet of salmon
Small pack of peeled prawns
2 tbsp olive oil
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 leek, finely chopped
1 carrot, finely chopped
½ bulb of fennel, finely chopped
(I used 5 mini fennel bulbs)
½ tsp fennel seeds
1 tin of chopped tomatoes (440gms)
1 tsp of tomato puree
2 small sprigs of thyme
1 bay leaf
500ml of fish stock
1L of water
½ tsp of saffron stamens
1 tsp of salt
½ tsp smoked paprika
Pinch of chilli powder
Charlotte potatoes – peeled and turned or chopped
1 tbspish Chopped parsley

Remove the bones and skin from all the fish and chop into decent size chunks and put to one side.

Heat the oil in a pan and fry the onion, garlic, carrot, leek and fennel and cook gently for 10 minutes until soft but not coloured.

Stir in the tomatoes, puree, fennel seeds, thyme, bay leaf and any fish trimmings (if you kept them). Add the stock, water and saffron and bring to the boil. Gently simmer uncovered for around 45 minutes. About half way through, add the potatoes. When it has reduced to about 1 litre remove from the heat, remove potatoes with a slotted spoon into a dish and then strain mixutre into a clean pan. Keep the potatoes warm (ensure they are firm but edible!) Now its time to taste and season accordingly. Bring back to a simmer and add the cod and white fish . After a few minutes, add the prawns and stir in the chopped parsley. When all cooked, which isn’t long, add the potatoes and serve immediately with warm crusty bread in large bowls – I am now drewling again and may have to cook this again tonight!

The secret is to cook the fish in stages so that the firmer cuts cook first and the softer ones cook last. I have seen some recipes for this where 15 different fish are used and cooked in separate pans and added just at the last minute into the dish – now there is dedication!

Sea Bass, Mullet, Monkfish are all great. For a change I tried Tilapia fillet and Vietnamese River Cobbler ! Whatever you choose it will taste great!

One lasting memory of food I do not like...

2009-11-16T17:14:00.000Z

In fact I’ll go as far as saying I will never order it again, ever, from anywhere. Carpaccio de Pied de Cochon. No you have not got it wrong – yes, it is carpaccio of pigs trotters. I’d liken it to thin slivers of semi-congealed fat (substiture snot for fat!). The texture was dreadful and the flavour not much better. Call me fussy, but I know when my palette says NO! Anyway – ordered in a Bistro in Chartres and no doubt loved by some French. It reminds me of the Restaurant Lyonnais that used to be in the Boulogne old town… but that is another story!

Review - Le Chateaubriand, Paris

2009-11-16T16:35:00.002Z

I thought I had lost the menu from my visit there in September – it was a fabulous meal and evening. I may not remember everything from that evening but I do remember a fabulous meal.

It started by us turning up @ around 7:45 for our table booking @ 8:00pm. It was looking a bit strange with most of the staff sitting down and the maitre d' telling us to come back – 'the bar over the road was good' he said. We were now worried and whilst surveying the restaurant from a different bar from recommended, we mused over various delivery vans coming and going to the restaurant. We had theories from 'they have gone bust' to 'all the food is prepared elsewhere'. Never was it thought at any point that we were just, well, early.

The restaurant is not brightly lit, there are no pictures on the wall and the tables are small. The bar is typically French with a large mirror and prospective punters await at the bar whilst enjoying an odd aperitif etc We returned to a heaving restaurant and were escorted to our coffee table sized patch. The fixed menu (€45 per head) was given to us and were were asked if we had any allergies – with a firm no, he proceeded to tell us, very politely, about the forthcoming meal – it looked exciting:

Amuse Bouche
Encornets, cocos, Tomates
Limand Sole, Carottes, Beurre Noisette, Noisette
Boeuf d'Hugo Limousin, Aubergine brulee, faiselle
Fruits Rouge, Chantilly ou
Fromage du jour

I'll translate as I talk you through the experience. The amuse bouche comprised of sliced gherkin, salad, herbs, sliced radish and a sweetish dressing – a perfect opener! Then came the next course, this was lightly fried squid on a bed of pureed coco bean (a speciality over there). On the side was a tomato salsa and also halved cherry tomatoes, black olives and fresh basil – it all tasted very good indeed. Then the fish course! A small filet of lemon sole with miniature 'al dente' carrots in a sweet butter, caramel sauce and hazelnut on the top. It really was getting better. Then came the beef. This was like a strib of rib beef (no bone) and was delicious and very tender albeit quite rarer. This was served on a bed of rich and smoked aubegine puree – it looked fairly black – and this ensemble was accompanied by finely sliced pickled red cauliflour. By now my tastebuds were tingling – Some of these flavours were just incredible. After a well earned rest, we had both the pudding and the cheese. The former was an upmarked Eton mess and the latter included some of the finer and stronger goats cheese around. The house wines were sensibly priced and all enjoyable – but not memorable!

The style of food is simple yet very tasty food – no Michelin presentation here – just served to perfection. Have a look at this clip on YouTube. You can also see here that it jumped in as the 40th best restaurant in the world - thats better than the Gavroche! If you are in Paris, make the detour but remember, you will be well advised to book!

Salad of Smoked Mackerel and Beetroot

2009-11-16T15:19:00.003Z

There are just times when I cook something and it is perfect – not often, I have to say – but this is one of those occasions that did it. It’s also a dish that kept well in the fridge for a second bash the next day – it was just as good!

Ingredients (serves 4 as a starter):

250g Pack of cooked beetroot
70gms of caster sugar
½ tsp of sugar
80ml of white wine vinegar
½ tsp of vinegar
150ml of water
1 tbsp of creamed horseradish sauce
1 tsp lemon juice
¼ tsp English mustard powder
Salt and pepper
100ml of double cream
1 small onion sliced
2 smoked mackerel fillets (skinned)
Watercress as a garnish

There are 3 parts to this and all easy. Firstly chop the beetroot up and place in a bowl. In a pan, boil the water and add the 70gms of sugar to it to dissolve. Add the onion and simmer for 4 or 5 minutes then add the vinegar. Take off the heat and add this mixture to the beetroot and allow to cool and infuse, stirring occasionally.

Whip the double cream gently until just starting to peak and then carefully fold in the lemon juice, sugar, mustard, horseradish and vinegar together with salt and pepper. You should then get a lovely soft but firm horseradish cream. It is not strong but this can be changed by using a stronger horseradish sauce and more of it!! Lastly, drain the beetroot mix and then arrange the beetroot and onion on the plate with a dollop of the cream and the watercress around the plate. Break up the mackerel and scatter over the beetroot salad. Needless to say, it goes with saying that you can use fresh horseradish and freshly cooked beetroot. Either way - Enjoy - if you like beetroot, you'll love this.

Good Food Show / Masterchef 2009

2009-11-16T14:58:00.003Z

Whatever you want to call it, it was fun. It wasn’t too busy and we felt we had plenty to east, taste and do. We went on the Sunday and arrived 5 minutes before opening – not intentional but we walked in and up the stairs to the awaiting doors.

Here are some of our highlights:

Masterchef cook-off between Matt Follas and Steven Wallis – It looked a little contrived but it was none the less entertaining
Beyond Chocolate – they definitely sold the best chocolates in the show – now in Waitrose, alledgedly!
Elderflower liqueur – I just had to buy this! Ideal with champagne, I’m told
Beetroot and Apple Chutney – This was great with a decent cheddar
Restaurant Experience – A great way to sample some very special dishes – including some Masterchef winning dishes – sorry Mat, didn’t get to try the Lavander Mouse… ;-(
Knife Skills – Quite an interesting little overview by Marianne Lumb
Other demonstrations around the hall were well attended and seemed enjoyable
Plenty/Bounty Girls – what more can I say about them – well there is plenty of them
Gregg / John / Michel and Monica – They can certainly draw a crowd
Lovely Bubbly – enjoyed a little sojourn here tasting Champagne!
And lots more…. I’ll be there next year!

Cry Tiger Thai Beef (Weeping Tiger)

2009-11-16T14:23:00.002Z

I’m gradually getting there, trying to perfect this dish – close but not quite there!

Ingredients (serves 2):

For the steak:

2 Clove Garlic
2 tsp of thai fish sauce
2 tsp of light soy sauce
2 tsp palm sugar
½ lb sirloin steak (2)

For the sauce:

1 tsp Thai rice
3 tsp of Thai fish sauce
2 tsp of Lime juice
½ tsp sweet chilli paste
½ tsp chilli powder – depending on how hot you like it!
1 tsp palm sugar

In a mortar, grind the garlic and coriander then add the remaining fish sauce, soy and sugar and mix well. Put the steaks into a bowl and rub the mixture into the steaks well. Leave to marinate for at least half an hour.

For the sauce, ‘toast' the rice in a pan and then grind to a fine powder. Put his powder into a bowl and add the lime juice, fish sauce, chilli powder and paste. Stir well and ensure the sugar is dissolved.

Fry the steaks on a pre oiled, hot griddle to your taste – I prefer them medium to well done in this dish but you can just as easily do them rare. Rest the meat when cooked and then slice into strips. Serve the meat with the sauce together with some fragrant sticky rice – delicious!

King Prawns and Rice

2009-11-09T12:17:00.001Z

Friday last saw Mrs H and I tucking into King Prawns and rice – just the way we like them. The idea of a Thai salad on a cold evening sis not appeal to us! It a quick and simple dish and tastes great. In fact it takes more time to peel the prawns than cook then! The primary ingredient are those type of prawns that are massive – I tend to buy then from my local Korean supermarket – about £10 for 20 and about 150mm’s long. (make sure they are the uncooked variety!) - they are often frozen as they probably come from The far east...

Ingredients (serves between 2/3 people):

Pack of Super King prawns
1 large clove of garlic
10gms Butter

For the rice:

1 cup of basmati rice
1 tsp of groung tumeric
2 tbsp of sultanas
2 tbsp of pistachio nuts
1 tsp of pine kernel nuts
1 large onion
½ tsp of sugar
Olive oil

I take a prawn and remove the head. I then cut the prawn lengthways to break open the underside of the shell. The shell is then easy to remove and the prawn can be cooked on a griddle, splayed open. Wash all the peeled and split prawns and set aside.

Boil the rice until just cooked with the tumeric. Drain and wash with hot water and leave to drain. Chop and fry the onion in about 1tbsp of olive oil. When cooked, add all of the nuts and sultanas and fry until starting to turn brown. Add the rice and ensure all is completely mixed well and hot throughout. Keep warm.

Now melt the butter in a hotish pan or griddle and add the garlic. After a few seconds, add the prawns and fry until they change colour to pink – meaning they are just cooked.

Serve prawns on a bed of the rice and spoon over any butter and garlic on to the top. Absolute bliss!!

Thai update!

2009-10-30T10:05:00.001Z

I was very disappointed with the ol’ Beef Masaman curry the other day – so that recipe is not going up on the blog! The spicy noodles are a dish I do regularly but will post when I have made them that little bit different. So tonight will probably be some sort of Thai salad with garlic King Prawns!

Chicken Thai Green Curry

2009-10-27T12:27:00.003Z

Yes, I know, there are plenty of recipes out there but I think mine takes some beating – well I would, wouldn’t I !! It has, of course, been extensively honed and fashioned into what Mrs H. approves of!

The secret is a good paste – I don’t have to time to make mine from first principles but you don’t need to if you get a good one.

Ingredients:

1 Tbsp of Vegetable oil
2 plump chicken breasts – deskinned and boned
One large onion – chopped
2 ½ Tbsp of Thai Green Curry Paste
2 Tbsp of Thai Fish Sauce
1 small pack of Coconut cream – not creamed coconut!
500ml of good chicken stock
7 Kaffier lime leaves
2 Tbsp of Palm sugar
Pinch of salt (if required)
1 small red Bird’s eye chilli (if required)
Vegetable of your choice – bamboo shoots, French beans, broccoli etc etc

(Serves 2 or 3)

Fry the onion in the oil until soft then add the breasts, chopped into 2cm chunks. When just cooked, add the paste and stir continuously until it is fragrant and has covered all of the meat. Add the remaining ingredients (except the vegetables) stir and simmer for about 40 minutes – allowing the sauce to reduce slightly. During the simmering process, check the chilli heat to see if it is up to scratch! You don’t have to ad the veg! Just serve with boiled rice if you prefer…..

The week ahead.....!

2009-10-26T16:43:00.001Z

In a ‘fit of peak’ I have decided to go Thai this week. No, I’m not going to talk stangely and wear man dresses. (Mind you….) I’m going to turn into a Thai Kitchen slave. (Calm down Mrs.H and Hils, don't get excited, it's not that kind of slave!) So, this week we will have, amonst other things:

Thai Curry – Masaman, Green and Red
Beef Rendang
Thai Beef Salad
Phad Thai
Chicken Spicy Noodles
Tiger Cry

Oh, deep joy!

Crab with Mango, lime and chilli

2009-10-26T09:21:00.001Z

Ingredients:

2 tbsp fish sauce
2 tbsp lime juice
2 tsp of palm sugar
1 green bird’s eye chilli
1 red bird’s eye chilli
1 tsp of ground dried shrimp
300gm of fresh white crab meat
20gms of chopped mint leaves
20gms of chopped coriander leaves
4 small shallots – sliced in rings
1 green mango – halved, peeled and sliced
Cherry tomatoes – for garnish
1 large green chilli – thinly sliced at an angle

(Serves 4)

This dish is fabulous! It has a ‘clean’ taste, typified by lots of Thai dishes. You may want to add another small chilli if you like your food spicy but don’t add too much as it will ‘kill’ the dish. I suggest that you mix all of the ingredients soon before you serve. If you want, you can prepare the mix and leave out the crab until the last minute.

So there you go – put the lime, fish sauce, sugar and chopped chillis into a bowl and allow to infuse – taste and adjust with sugar or lime (the proportions I have given should work perfectly, however!). Chop all the other ingredients and mix up (less the crab) in a large bowl. Make sure the shallot slices are separated into rings. When you are ready to server, mix the crab in bowl with the shallots etc and add the ‘sauce’. Mix well. Enjoy – I know you will!

Crab with lime, chilli and linguine

2009-10-19T10:45:00.002+01:00

I love crab meat – especially the white stuff! This probably dates back to my early years when my mother used to bring a fresh crab home from the docks in Fleetwood – and other food delicacies. In fact my father’s favourite food was Dover sole, Lobster and Scallops – now I know where I get the taste from…

Anyway, I digress, This dish is fresh and tasty and with warm pasta – is a decent autumn starter.

Ingredients:

2 Tbsp of Olive Oil
250gms of White Crab Meat
Juice of 2 lines and their zest
Juice of one lemon
1 chopped red chilli
1 tsp of sugar syrup
1 cup of chopped spring onions
½ cup of chopped parsley
1 cloves of garlic – chopped
Linguine – cooked – enough for 4 small servings

Mix all of the ingredients (except pasta and crab) in a bowl and allow to infuse. Cook the linguine and when drained, mix in with the crab and citrus mixture. Serve straight away and enjoy. This could serve 2 people as a main meal or 4 as a starter. I will post up soon another Thai version of this with Mango…..

Venison and Smoked Pancetta Meatballs with Curly Kale and Parsnip Mash and Red Onion Gravy

2009-10-12T11:19:00.002+01:00

One site I love is The British Larder.

On Friday I cooked this recipe and it went down a storm :-

http://www.britishlarder.co.uk/venison-and-smoked-pancetta-meatballs-with-curly-kale-and-parsnip-mash-red-onion-gravy/

The pancetta must be thick enough so it does not break apart. The meatballs can be prepared in advance and put in the oven when you want to serve up. Enjoy!

Beurre Blanc (Nantais) Sauce - Revised!

2009-10-12T11:00:00.001+01:00

Or should it be called Beurre Nantais? (by virtue it has cream in it as a stabilising influence)

After a lot of trial and effort, I have now perfected this recipe – and it works perfectly!

Ingredients:

1 Cup of dry white wine
¼ Cup of white wine vinegar
2 Tbsp finely chopped shallots
2 Tbsp of cream
8oz of Unsalted (or slightly) butter – cubed
Salt to taste.

Add the shallots, wine and vinegar to a pan and simmer until reduced until you get about 15% of the liquid left.

Stir in the cream and reduce a little – this is what stops the sauce separating! Now whisk in about 1oz of the cubed butter and when mixed, do another 1oz. Repeat until completely infused and you have a creamy sauce. Season the sauce with salt to taste. This sauce whould not separate and can be prepared in advance of that fish meal you promise your guests!

Chicken Breast with Beetroot Sauce - Farewell Floyd!

2009-10-07T10:33:00.005+01:00

As a tribute to Keith Floyd, I thought I would dust off a copy of ‘Floyd on France’ that I had on the shelf. Like a lot of people, Keith managed to get me to raise my level of cooking back then. Maybe, even subliminally, I really love a glass of wine or 2 whilst cooking in the kitchen….. This dish was my first real dinner party dish that made people raise their eyebrows – it looks different but tastes great. (I have copied the reciped exactly as in the book)

The inspiration for this has come about from 'A Slice of Cherry Pie' blog and 'Back to the Chopping Board' blog.

Ingredients:

4 Small Chicken breasts – boned and skinned
Salt & Pepper
Butter
1 shallot – finely chopped
1 glass of dry white wine
1 medium beetroot – cooked and pureed with its own weight in butter
150ml (5fl.oz) double cream
Fresh Chervil and julienne strips of cooked beetroot to garnish

Season the chicken and sauté gently in butter for about 4 minutes on each side. Keep warm and covered.

Boil the shallot in the wine until almost reduced to nothing. Now stir in the beetroot butter into the remaining wine and shallot until melted. Add the cream until you have a smooth consistency and a bright purple sauce. Remove from the heat and keep warm.

There should be a little juice from the chicken that has been resting: pour thid into the sauce. Then slice each breast into thin scallops and reconstruct into its original shape. Pour a little sauce on to each plate, lay the chicken on top of the sauce and decorate with strips of beetroot and chervil.

Oh, by the way - don't serve it with dauphinoise potatoes - just too much! I think crushed new potatoes would be much better.

Decent Jus for Lamb etc

2009-10-07T10:10:00.001+01:00

I have another go at making a decent jus for a rack of Lamb last night (less strong than the red wine sauce) Basing the sauce on the principles that I used on a Beetroot sauce (A Keith Floyd marvel and I’’ll post after this!)

Mrs H was a happy and I must admit that I thought it was pretty good – considering that most of the time I am a little disappointed with my meat sauces, unless there is a fluke on the evening. One day I will have the time to boil up a load of veal bones!

Ingredients:

1 shallot – finely chopped
1 clove of garlic – finely chopped
200ml of red wine
500ml of decent lamb or beef stock
Fresh salt and pepper
1 tsp of redcurrant jelly
1 knob of slightly salted butter

In a frying pan, fry the shallots and garlic in the red wine until almost reduced to nothing (but still liquid) Then add the stock and butter and simmer again and reduce by a half. Remove from the heat and strain the mixture into a clean pan. Taste then season with salt and pepper and reduce further until the required consistency is achieved. If I have been searing the lam or beef in a pan, I will add the misture to the pan to deglaze the pan of the tasty bits! Any juices from the meat from resting or from the oven can be mixed in as well. Serve in a small boat or around the meat.

Au revoir to my wasitline...

2009-10-05T09:58:00.002+01:00

OK, that’s it! - I'm definitely on a diet - 3 weeks of great food! But its taking it's toll on my waistline.

I’m now back to normality, and some cooking - hopefully some of the places I have been to will have inspired some dishes and others have taught me what NOT to eat – one being Carpaccio of pig’s trotter. (more of that later)

Best meal – probably at Le Chateaubriand in Paris – I’ll give you an overview. I know that some people get a little hot under the collar when we say the French can cook (well they can) but I think its merely a case of numbers. What I mean is that everyone in France loves food and there are a lot of chefs / cooks. So the chance of you getting a good meal in France is higher than the UK (and also the chance of a poor one as well!)

'Nutty' Rice

2009-09-09T11:11:00.001+01:00

This recipe was a modification on a standard rive that I make.

Original Recipe – Ingredients:

1 Cup Cooked Basmati Rice
80ml of Pistachio Nuts - shelled
1 cup of small sultanas
1 small onion –chopped
Olive oil

Fry the onion in oil until tender, add the sultanas and nuts and toast until golden. Add the rice, and stir the mixture in well until well warmed through. This recipe is really enjoyable but using up bits from the fridge prior to holiday gave it a different edge:

Additional Ingredients:

Small handful of chopped coriander
Large Handful of sliced spring onions
50ml of pine kernals

With this version, add the pine kernals with the other nuts and then add the coriander and spring onions at the end. Very tasty and a meal in its own right AND vegetarian! I like to serve this warm but you could just as easily serve this cold.

Tuna with Garlic, Chilli, Lime and Ginger Salsa

2009-09-09T10:58:00.002+01:00

A quick meal to enjoy! Who needs fast food when you have this!

Ingredients:

2 medium sized Tuna Steak
1 clove of garlic - crushed
1 thumb sized piece of ginger – finely chopped
1 red chilli – to taste – finely chopped
Juice of one lime
1 teaspoon of sugar
Splosh of olive oil

Mix the garlic, chilli, ginger, lime, oil and sugar in a bowl and leave to one side.

Sear the Tuna in a hot pan (I use vegetable oil) until cooked to your taste. My preference is to have the centre of the steak just pink. However don’t over cook it as the fish is spoilt when over cooked.

Serve with you choice of side dish and sprinkle the salsa over the steak. I served mine with a ‘nutty’ rice – I’ll post this shortly.

The impending Gastro trip 'round France...

2009-09-07T14:17:00.000+01:00

Well, I am rather looking forward to next weekend – I say weekend but it is really 5 days where Saturday and Sunday happen to be somewhere in the middle! We are off to Paris, Chartres, Rouen and Le Touquet for a whirlwind gastronomic tour. My next size up trousers are packed, the x-large shirts pressed and my taste buds groomed for the onslaught. I can’t wait!

Tomato Salsa (Dip)

2009-08-28T10:32:00.003+01:00

This can be varied as and how you like but I will give you a basic outline below

Ingredients:

1 x 440gms can of chopped tomatoes (or fresh is you want but remove seeds)
1 small chopped onion
Small handul of chopped fresh coriander
1 tbsp of tomato ketchup (or homemade)
1 chopped fresh chilli – to suit
1 half small green capsicum pepper – chopped (optional)
Sea salt and freshly ground pepper
1 tsp of caster sugar – depending on the sweetness of vegetables etc

Simply chop all the ingredients and mix in a bowl. Cover and allow the coriander to infuse.

Server with Fajitas or corn chips – or both!

Hersham Winos - Inaugural Event 21.08.09

2009-08-28T10:26:00.001+01:00

The evening went off well!

We tasted 5 different red wines (all from South America, mostly Chile) and had one mystery guest wine – which was white. Each ‘tasting’ was interlaced with a crouton and a tuna/pepper spread (recipe to be put up shortly). At the end of the first round we gave a score.

Food was then served (Thai chicken salad) and another round was done!

After the final round we then had a glass of the mystery wine (or was it half time?) This turned out to be a swiss white wine – not common at all and very enjoyable. (Le Moulins du Valais 2008)

The results of the tasting were as follows:

Winner: Pehuen, Apalta, Chile – Carmenere 2004

2^nd: Errazuriz Estate – 2008

3^rd: Don Maximiano Estate (Errazuriz) – 2007

These wines scored 40, 39 and 37 respectively so the scoring was close. Then came the time to carry on the ‘tasting’ and enjoy some good cheeses.

A good evening was had by all and we look forward to the next one!

Should we taste all the wines blind ?

Hersham Wino's

2009-08-20T20:01:00.002+01:00

Tomorrow sees the inauguration of the Hersham Wino’s – a sort of Wine Appreciation Society.

The idea will be to have a tasting hosted at a different place each time. The host will supply Canapes etc and the guest bring a bottle of wine of the chosen region and colour. So tomorrow I will be hosting the event with probably about 8 attendees. The wine will be red and from South America. Hopefully we may actually taste wine and not just get drunk!!

I have some ideas for food so will post up after the event.

My Mother ....

2009-08-17T10:26:00.000+01:00

On Saturday, my mother, Joyce Harrington passed away after a short illness. 90 years old is not a bad innings but it is still sad to see her go.

I was leafing through her old recipe book yesterday and there are a few meals that I intend to russle up in memory of her…….

Chicken, Chorizo and Bacon

2009-08-15T09:22:00.006+01:00

Sounds like I’m using up left overs – well sort of. I didn’t want to waste items in the fridge and came up with this recipe. I make no apologies for the poor photos - but at least I am trying! It can only get better!

Ingredients:

1 Tbsp Vegetable Oil
Chorizo – say 150cm x 2.5cm piece - chopped
2 chicken breasts
Pack of Bacon lardons or similar
1Tbsp of Tomato Paste
1 Chilli - chopped
1 Onion – diced
½ Tsp of Smoked Paprika
1 Tsp of Sugar
1 440gms tin of chopped tomatoes
Salt & Pepper

Heat oil in a pan and add the chorizo, onions, bacon and chilli. Stir constantly making sure nothing burns. As the chorizo cooks it will release oil. When it is looking cooked – ie onions are soft, add tomato paste and paprika and stir for a few minutes. Chop the chicken breast and add for a few minutes. Then add the chopped tomatoes, salt and pepper and reduce the heat and cover. Cook for about 20 minutes until chicken is well cooked. Serve with rice or pasta – either way it was very good!

Chilli Chocolate Fudge

2009-08-11T19:04:00.002+01:00

Just tried some – gift from the missus – its fab! But like any chilli based chocolate - small doses!

Padron Peppers & Chorizo

2009-08-10T23:30:00.003+01:00

And what have we here, I thought whilst rummaging through the vegetable section at my local supermarket. Padron Peppers! 1 in 30 has a kick, is the slogan. Anyway, fried some chorizo, removed from the oil and used the oil on high heat to fry the small peppers (whole) for 3 or 4 minutes. Remove from oil and combine with chorizo and serve immediately. Wow! I’ll have those again!

Thai Style Chicken Salad Starter!

2009-08-09T10:45:00.002+01:00

I lost my way trying to decide what to do as a starter yesterday, so made up something that turned out to be really enjoyed by everybody (Mrs H wants it again this week!)

Ingredients (serves 4 – 6):

1 Tbsp Fish Sauce
2 Tbsp Lime Juice
1 Tbsp of palm sugar
1 large red chilli – chopped
1.5 Tsps of ground dried shrimp
Handful of Chopped Mint
Handful of chopped coriander – a little more than the mint
4 shallots – finely sliced
6in length of cucumber – peeled and deseeded then sliced
4 spring onions chopped – include some of the green bits
4 decent chicken breasts
Half an Iceberg lettuce

Mix the fish sauce, lime, sugar, chilli, shrimp in a bowl and ensure the sugar is dissolved. This is kept to one side and added to the salad just before serving.

Fry the chicken until golden and then allow to cool. Slice/chop and add to the coriander, onions, cucumber and mint. Mix well. Just before serving, arrange chopped iceberg onto plate and then add sauce to the salad mixture, mix well again and spoon onto lettuce pre plated.

I also made another sauce similar to the above but with a few extra spices and some hotter chillis together with a little rice wine vinegar and a little more palm sugar – this can then be added to the salad for the braver ones! Enjoy!

Review - The Wild Garlic, Beaminster, Dorset

2009-08-07T12:18:00.005+01:00

Review of: The Wild Garlic Restaurant (04/08/09)

Mat Follas – Owner / Chef

I felt I knew Mat even before I met him at his new restaurant in Beaminster, Dorset having seen him on Macterchef 2009 and other TV spots. Mat is a true devotee of modern communication media – including websites, blogs, Twitter and Facebook (and probably others!) and that has helped in spreading the word about his new venture from the day he won Masterchef 2009 to getting him booked up weeks in advance already. Is it him or the restaurant people are coming to?

With this infamy it was a little difficult to turn up to his restaurant with an open mind, trying to ignore any pre-conceptions and earlier reviews.

We arrived to be warmly greeted by his front of house – someone I had met earlier in the year at the European Inn so that made me feel even more welcome. The ambiance is just right and the décor together with pastel green (a shade of which is seen all over Dorset!), good lighting and subdued music (to be honest it isn’t necessary) made us relax very quickly. The tables are made from ‘green’ oak – the type that will warp, shrink and crack and look really good with age. Chairs are of the Christine Keeler variety (I see Mat as the Christmas centre fold like Ms Keeley, straddling the chair – well, not really!) and although Mrs H thought they looked a little out of place, I thought they were comfortable – I probably have a little more padding where it matters!

Mat is trying to make the restaurant casual and informal and it works like that. That said, I do like a better glass to drink wine from and a better napkin – not bad if those are the only faults I can find there!

The menu is short and supplemented by a few specials on the blackboard. ALL the specials looked good and I should have gone for the lot – but my jeans are already a little snug and I am trying to lose some weight! My shoulders did drop a little when I didn’t see any of this signature dishes on the menu.

Mat came out to serve the starter himself to us. Blimey he’s lost some weight (and I have put some on) – such is life in the stress lane. He is relaxed, polite and genuinely pleased to come out and mix. How refreshing. Mat is after as much feedback as possible – he really wants to succeed and I think if he carries on the way he is doing, he will. ‘We have got some way to go yet’ he admits.

My starter is a pea,winkle and scallop fritter. Conjured up earlier in the day – that’s what I call an adventurous chef. It was a very tasty dish – I was worried it may taste too much of one thing – normally egg! It didn’t and I enjoyed the lot. It was garnished with a fantastic salad – mostly of herbs and flowers – again a delight to look at and eat. Mrs H went for the goats cheese starter – I managed to prise a forkful from her and It was very good. Next we ordered a mussel gratin. I’m not sure if my dish was going to be delayed but out came a pea based dip and rustic crackers. Only then to quickly get my gratin. The dish was different in the fact it had spinach in the gratin and yes, more fabulous salad to the side. Maybe a slightly too sweet a dressing but not so much. A little rest and then it was on to the main courses.

I chose a ribeye steak and MrsH a lamb dish. The lamb dish was served with a minted pea puree, small roated potatoes and mange tout. It was a resounding success. My steak dish turned up and I did feel a little overfaced – my fault really as I sneaked in most of the gratin! The steak looked a little odd for ribeye. I immediately dipped my fork into the smoked mash as it was a new taste for me and good it was. Roasted veg and a princely dollop of tarragon butter on the meat. The meat was rich and succulent, not the most tender piece in the world and a little bit more rare than I would have ordered but the taste was great. When Mat came out to ask me if all was OK, I learnt I was eating water buffalo – that explained it! It is difficult to know whether a few spoonfuls of pan juices with decent stock as a sauce would have improved the dish – I think maybe it would – but I was OK about that. Mrs H opted off the pudding section (and I couldn’t eat 2! So I went for the poached pear with geranium and ice cream. What a delight and a very slight hint of geranium a really good finish. After a little toing and froing, I also managed to get a desert wine to wash it all down.

Mrs H thought the restaurant was fabulous. “I didn’t think it was going to be anywhere that good – what with him not being a proper chef” Mmm, well I see her point.

The atmosphere was great – in fact it was good to see tables talking to one another.

I think it all works. Mat comes across as a decent guy who really wants to see people enjoying his food. A man after my own heart really – well done, we’ll be back.

Restaurant Review - The European Inn, Piddletrenthide, Dorset

2009-08-07T12:16:00.002+01:00

Review of The European Inn (04/08/09)

Owner/Chef: Mark Hammick

There is something about the European Inn that appeals to me.

The restaurant is very laid back and simple – in fact it joins forces with the bar which has a few stools for the regulars – I can’t imagine it attracts too many regulars just for a beer – don’t get me wrong, I’m sure in the winter it makes for a cosy pub scene but it stikes me you would go there for the food! And Mark Hammick certainly can knock up a very good plate of food.

The simple décor does lead you into a false sense of security and hides the fact that the food is of a high quality.

The menu had changed from the last visit we made about a month ago and still just as tempting. My starter was Scallops (hand dived) with a rocket pesto – light and full of flavour without being over powering. Mrs H had a goats cheese starter – a especially light cheese at that with salad and balsamic vinegar. Both starters went down well.

For the main course I chose a slow braised mutton with ‘oniony potatoes’ and roasted beetroot. The tender lamb appeared to be compressed into a rondel shape and was served with pan juices. The beetroot variety was long and thin (no idea if it is meant to be like that!) rather than round but matched the lamb perfectly. The other main was pork - perhaps a little overdone for Mrs.H but the dish was good.

A tray of Dorset cheeses was then eaten and then I managed to squeeze down a Chocolate Fondant – I was glad to see this was still on the menu from the last time!

The wine list is not extensive but they are good ones. We, however, are rather partial to the Sherborne Estate (Dorset wine) white wine. A sauvignon blanc style of wine – and easy to drink with or without food – need I say more?

As we were booked in to stay the night we eventually drifted upstairs to a very comfortable room beautifully appointed, recently refurbished room - spacious, really comfortable bed and lots of welcome extras such as bottled water, sherry (!) and dressing gowns- we always get a good nights sleep there. We’ll be back there again!

Morrocan Meatballs

2009-07-29T11:50:00.001+01:00

Here is a rich and tasty dish. You can experiment with a range of sauces but the tomato one here is rich and tasty!

Ingredients:

450gms Minced Lamb
1 x red onion – peeled and grated
2 x cloves of garlic – crushed
2cm piece of ginger – grated
2 tsp of gropund cumin – I prefer grinding the seeds myself
1 tsp ground cinnamon
2 x 400g tins of chopped tomatoes
Olive oil
200ml of decent chicken stock
Handful of chopped fresh coriander.

Put the lamp, onion, one crushed clove of garlic, half the ginger and spices in a bowl and mix together well – add seasoning – finish mixing and then form the mixture into small balls. I tend to end up with about 40 of the chaps.

Heat 1tbsp of olive oil in a large pan and then add the meatballs – cook in batches until brown and then remove and put to one side. Now add the rest of the garlic, ginder and spices and cook for 2 mins. Add the tomatoes, sotch and season and simmer for about 15mins. Now add back the meatballs and cook until the sauce is nice and thick – approx 30mins (or less) Prior to serving, stir in the coriander. Serve this with anything you like – I prefer couscous but Jacqui prefers spaghetti or similar – either way use some more coriander in it!

The couscous can be made with stock, butter and coriander stirred in at the end. Enjoy

Belly Pork and Red Cabbage

2009-07-28T10:28:00.003+01:00

It’s a sort of a dish that was very trendy but it is such a good meal and tasty. It does not have to be cooked for ages providing that the pork is not too thick and done like I suggest below.

The Pork:

My belly pork is a strip of belly, about 3cms thick and coiled up with the skin on the outside and skewered through. Dry the skin and rub salt into it to ensure you get a crispy ‘crackling’. I tend to put mine in a very high oven for about 25 mins and then turn the oven down to about 150deg for another 20 mins or so until the skin is cooked. Remove the ‘coils’ from the tray and put to one side. Using a decent stock, deglaze the roasting tin (after you have pured off most of the fat) and reduce until a rich sauce.

Reg Cabbage Ingredients:

Vegtable Oil
½ Red Cabbage – shredded
½ Onion – diced
½ Cooking apple – peeled, cored and diced
½ Glass of red wine
2 tbsp of balsamic vinegar
30gms of brown sugar
Knob of unsalted butter

Heat the oil in a frying pan and add the butter. Fry the red cabbage for a few minutes and then add the onion and apple and cook for a few minutes more. Add the remaining ingredients and cook further stirring well in the first few minutes. Turn the heat down, cover and simmer until the cabbage is softer (I prefer to serve mine with a slight bite to it) Season to taste. Remember that the salt from the pork chops can make the sauce slightly salty so better to not add any here if you can.

Serve the belly pork on a bed of red cabbage. I add dauphinoise potatoes and then pour the gravy/jus around the serving. Enjoy.

Rubbish Meal!

2009-07-21T12:19:00.001+01:00

It’s not often I complain but I have to admit that I had an awful meal last Saturday evening.

A certain pub in Downside, Cobham server up the worst plate of fish and chips I have ever eaten.

Complaints fell on deaf ears…. I may not go there very much but that’s probably a blessing!!

Rant over!

Sausage and Tomato Pie

2009-07-10T14:20:00.003+01:00

You will probably dismiss this dish as far too simple and not worth it – believe me it is.

It is a dish that my mother used to do and I think came down the family. Perfect. Don’t try and use lean or all meat sausage meat – you need a good one but some with some fat in it.

Ingredients:

2 large ripe spanish tomatoes
450gm of pork sausage meat – i.e. skinless
Enough mashed potatoes for a casserole dish
Butter
Milk
Fresh ground salt and pepper

Peel potatoes and put into boiling water to cook. Chop the sausage meat into large rough pieces and put into a small oven proof dish, spaced out, with a little water and place into oven approx 170 deg until they start cooking. Dip toms in boiling water until skins crack- then peel skins off. chop into large pieces and place into the oven proof dish with the sausages and mix in together. Season with salt & pepper. Back in oven until potatoes ready to be mashed and mixed with butter and milk (The more butter, the richer the mash). Take oven dish back out and heap mashed potatoes on top and back into oven for approx 40 mins and until cooked and potatoes slightly crispy on top. Serve on its own with sauce of your choice or if you are me – it has to be Lea & Perrins sprinkled all over.

As Jacqui says: Simples!

Monkfish with Crayfish Rissotto

2009-07-08T12:08:00.002+01:00

I am still perfecting this. The Risotto is about there but the sauce…. Well I know what I want… but any suggestions welcome

Ingredients:

Risotto Rice
Knob of butter
2 Shallots, finely chopped
1 clove of garlic, finely chopped
Glass of decent dry white wine
500ml of quality fish stock
½ Cup of chopped monkfish
½ Cup of Crayfish tails
Sea Salt and Freshly ground black pepper
Freshly grated parmesan
For the sauce – TBA

The problem with this dish is getting a decent fish stock. If, like me, you are sometimes strapped for time I will use a pre-made stock. This time I tried buying fresh fish stock from Waitrose – it was dreadful – in fact I have sent a letter of complaint to Waitrose as it was so bad. So I ended up making my own! Use any recipe but add any offcuts from the monkfish to it. For this dish I use monkfish tails. In France it is possible to get baby monkfish tails – easy to fillet and cut up. The bones are ‘chucked’ into the stock. Fry the shallots in butter add garlic and when soft, add the rice and coat well. Add the wine and stir until absorbed. Then add the stock, a ladleful at a time until it is absorbed into the rice. The rice should still be firm when finished but not crunchy. Finally stir in the crayfish, monkfish and a couple of tablespoons of parmesan. Serve in the centre of the plate and pour sauce around the edge. You could even consider adding fresh cooked samphire to the top of the risotto mound!

The sauce I want is a lobster bisque type sauce but I am struggling to get it right at the moment. I will edit this post when it is done!!

Pain perdu de pain d'épice

2009-07-06T11:18:00.000+01:00

Well, this one got me going! My French is still poor but getting there - until you see this on the menu!

Pain perdu de pain d'épice . What on earth is that? Well it transpires that Pain Perdu is not lost bread but similar to French toast or ‘eggy bread’ – just a little sweeter so ideal as a pudding.

By substituting gingerbread (pain d'épice) for the bread, you get an interesting pudding – now that has to be worth a try! Cinnamon bread could also be used!

French dishes!

2009-07-06T08:55:00.003+01:00

We travel to France a lot. Whether for a holiday, car rallies etc or whether it is off to our apartment in Le Touquet, we always try to get a bit of culinary excitement in! This last weekend was no exception. I managed to order a set meal at our one of our favourite Bistro's in Le Touquet and for €15 Euros managed to get a Mussel Quiche for starters, a mixed grill brochette as my main, a Tarte Tatin for my pudding and followed by an Expresso - not bad value. Jacqui chose a lamb Tagine – a massive bowl of heaven! Even in today's climate the value was superb and the quality great. All too recently I have been disappointed with the quality or thought it just too expensive – confidence now restored!!

Watch out on this space for my Mussel Quiche. (There was also a lavender mustard sauce on the menu!!)

A visit to a French delicatessen (epicerie) meant we also didn't come home empty handed.. Truffle Oil spray, Melon Syrop and some culinary lavender. Ooh, so much to choose from! Now, where is my pan.......

The heat and cooking!

2009-07-01T12:14:00.001+01:00

I’m sort of glad that I am not a full time cook! I need to be hungry to enjoy my cooking and in this heat (I’m not complaining) my appetite is diminished. This, of course, is made up by my terrific thirst. This is normally satiated by a cider, cold Guinness or a decent beer (most colours apply!). In addition to not being that hungry it is far to warm to ‘slave over a hot stove’! I suppose in one way or another this is an excuse for not updating the blog! Ha!

The list of dishes to do in the near future is:

Belly pork with pork loin
A fresh crab, lime, mango and coriander starter – done this before and it was superb
Canapes – got a wine tasting coming up in due course and need to experiment – any ideas?
The famous sausage and tomato pie - do you deserve this recipe?

Bangers & Mash

2009-06-26T10:10:00.004+01:00

I love simple food – or as my mate Tim would say, ‘soul food’

For this dish you need to have the best sausages and a really good onion gravy!

Ingredients:

Decent Sausages - Made by your butcher!
Potatoes
2 Red Onions – sliced
Butter
2 Tbsp of Redcurrant Jelly
A pinch of dried Thyme (or a Tsp of fresh)
500ml of Beef Stock
100ml of quality red wine
Salt and pepper to taste

Fry the onions in butter until soft.
Add the remaining ingredients and simmer for a while.
Reduce to produce a rich sauce. If you want, you can add a spoon of gravy granules for extra richness – depends on your stock you are using!
For the mash – just blend with plenty of butter and add a spoon of mustard – wholegrain and a pinch of fresh pepper.
Arrange a few sausages on top of the mash and pour the gravy over.
I prefer to use special types of sausages – you could even have a mixture on the plate – say Pork, Venison etc

Moroccan Salad

2009-06-01T15:13:00.002+01:00

It’s close but not perfect!

I have tried to recreate the dish but it may be missing something – still very good! If anyone has any advice then please post a comment!

Ingredients:

1 large Onion
4 Tomatoes
½ Cucumber
½ Red Pepper
1 tsp Red wine vinegar
1 tbsp chopped coriander
Mini Cos Lettuce Leaves for decoration
1 tsp Lemon Juice
Ping of sea salt
Pinch of cumin
Optional – 1 tsp sugar

Finely dice the onion, de-seed and finely dice the tomato and red pepper, finely dice the cucumber. Mix in a bowl with the rest of the ingredients and serve in the centre of a plate with small cos leaves in the corners.

When I had this dish in morocco, some restaurants seemed to add a little dill (?) some a few hard boiled egg quarters and one. I am convinced had some white crabmeat in it. Either way it is a very refreshing dish and great in the summer sunshine.

Moroccan Memories

2009-05-29T09:23:00.000+01:00

Over the last month we had a trip to Morocco. Whilst the aim was rest by the pool and sunbathe we wid take in a little local cuisine. The most notable dish that is perfect for a warm day is Moroccan Salad (I’ll post this recipe shortly) and of course the tagines. Quite a variety and all good wherever you go. As we were by the coast, fish was in plentiful supply – especially sardines – perfect! So for me my perfect Moroccan memory menu would be: Start with Moroccan salad, maybe follow with sardines and pig out with a lamb tagine – then be carried off !!

By the way, Moroccan wine is pretty good and some of the white wines are very good.

Spiced pork - in a hurry!

2009-05-27T16:35:00.003+01:00

I know, it’s a little bit of a cheat but such a quick dish to do with bags of flavour.

Ingredients:

· Tin of organic mixed beans - drained
1 small onion – chopped
1 clove garlic – crushed
½ red pedder – deseeded and chopped
1tbsp curry paste –
1 tsp of tomato puree
½ tsp sugar
Pinch of salt
½ Cup of Water
Pinch of fresh pepper
Pork !

Peel and chop the onion and fry in a little vegetable oil. Add the garlic, red pepper and fry a little longer until all are tender. Add the curry paste (I used Balti paste but any will do!), tomato puree. Salt and pepper and cook through for a few minutes. Add the beans and water and reduce the mix until tender and almost drying out. Meanwhile take a couple of pork loin chops, sprinkle with some spices (either pre-mixed like Cajun or your own blend) And fry well in a pan of fairly hot oil. Serve the beans up in the centre of a plate and the pork on top – pan juices can be poured over if you wish – simples!!

Of course, there is nothing stopping you serving up the beans on toast – hows that for a difference. You could add a chilli if you wanted but I was after a milder taste.

Back for a while!

2009-05-27T10:02:00.001+01:00

Its been a busy month and so apologies for the lack of updates.

The weather has been great (on the whole) and we seem to have either been away for long weekends, on holiday or fighting to get our 2 acres under control!

We tend to go to France quite a bit but as the Euro is so strong against the pound, this is not quite a frequent and so the garden is going to get properly attended to (see, I said it in writing!)

In addition to all of that I have been trying to get my AC3000 car on the road that has been up on ramps for a few months over the winter.

Anyway, hopefully you should start seeing a few more recipes appearing soon !