Haggis Scotch Eggs

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?

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)

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

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

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

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!

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

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

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

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

Aljibe Restaurant, Yaiza, Lanzarote

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

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

Le Chateaubriand, Paris

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

Photos of previous Gastronomique!

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

Pear, Pea & Watercress Veloute with Parmesan crisps

Marinated and home smoked salmon

Tartlette Spicy!

A close Up!

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

The host - I'm looking quite relaxed really!

The 'pudding' - under attack

Mini Paella

Plum Tatin

Maison Mattmoo Gastronomique!

Maison Mattmou 08/21/10

Cocktail St-Germain

Champagne et Sureau Liquer.

Delice de Bouche

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

Saumon Fume Chaud

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

Le Tarte Spicy!

Un Tartelette inspiré par Le Méditerranéen.

Sureau Sorbet

Deux sorbets! – Sureau do nos maison.

'Pudding Anglais' avec Beouf

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

Specialité d'Espana

Paella avec poulet et fruits de mer.

Tarte Jacqueline

Tatin de Prunes (produit de nos maison)

Café et Chocolats du Maison

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

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