tag:blogger.com,1999:blog-40577863223148373352024-03-14T01:17:33.023-07:00whatiate-whaticookedAnonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.comBlogger370125tag:blogger.com,1999:blog-4057786322314837335.post-52178499796220710512017-05-16T11:21:00.002-07:002017-05-16T11:21:47.013-07:00Party in a Castle<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">In a year of big birthdays what's a gal to do for her very own big birthday...... pressure!!!!, </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Where, type of event, food, drink, music, styling ? Obz it was going to be a foodie affair so I flirted with Spain, but early March nah! Big name fine dining, reservation issues nah! Cooking myself, too many people, nah! </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Finally and unsurprisingly my Scottish roots inspired my choice</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> So Balbegno Castle in Aberdeenshire it was.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A couple of reconnaissance trips to see the venue, meet chefs, look at the area, a final tasting trip for the food, many many pinterest pages of styling, and it was ON!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">It was a weekend affair so there were breakfasts, lunches and Friday dinner to sort out for up to 24 people. Let's just say between the local pub, butchers (we bought the local butcher out of sausages)& wine merchants the local economy benefitted.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">My last two blogs were about food / drink experiences I have done that were thoughtful gifts from friends for my birthday.</span></div>
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<a href="http://whatiate-whaticooked.blogspot.co.uk/2017/04/ginger-pig-sausage-making-course.html"><span style="font-family: "courier new" , "courier" , monospace;">http://whatiate-whaticooked.blogspot.co.uk/2017/04/ginger-pig-sausage-making-course.html</span></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://whatiate-whaticooked.blogspot.co.uk/2017/04/mixology-course-tt-liquor.html">http://whatiate-whaticooked.blogspot.co.uk/2017/04/mixology-course-tt-liquor.html</a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lee the piper</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The menu</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">I worked with Caramelised Catering who are local to the area. I gave them a list of my favourite ingredients and some food styling mood boards and Lee came up with options for the menu that was locally sourced, seasonal, utterly delicious and a healthy smattering of theatre in the service. </span>Lee shares a personal passion for Northern Hemisphere inspired food so this built into a Skandi Scottish feel.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Caorunn Gin, Rhubarb Syrup, Blood Orange Juice and Prosecco</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Porters Gin, Drambuie, Honey, Citrus syrup</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Crab, apple, avocado sorbet</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Fried chicken skin, chicken liver pate, horseradish</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I bought these cute miniatures from Drinks by the Dram, a mix of artisan gins, rum's and whiskeys</span></div>
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<span style="font-family: "courier new", courier, monospace;">Roast breast of quail, confit leg lollipop, shiitake broth, charred sweetcorn, tapioca cracker</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">47 degree sea trout, crab ravioli, Thirstly cross cider foam, sea vegetables and dill oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The venison coming off the bone</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pan fried Forfar Venison, leek ash, celariac puree, roast tongue, heritage beetroot, venison jus</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bit of theatre inspired by the Vergilio Martinez banquette at Wilderness festival last year</span></div>
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<a href="http://whatiate-whaticooked.blogspot.co.uk/2016/10/virgilio-martinez-long-table-banquet.html">http://whatiate-whaticooked.blogspot.co.uk/2016/10/virgilio-martinez-long-table-banquet.html</a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Halibut, celariac puree, wild mushrooms, sage bacon crumb</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Rhubarb & custard</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Rhubarb mousse, duck egg ice cream, blood orange, rhubarb gel, poached rhubarb</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The balloons inevitably ended up in the beautiful vaulted ceiling</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Well it was a big birthday, other wine at the meal was a Macon Lugy Louis Latour chardonnay and a Muga Reserva, Rioja to go with the venison.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The family tartan! (Lovely bow Jane)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The beautiful vaulted ceiling in the great hall</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com1tag:blogger.com,1999:blog-4057786322314837335.post-81477544556753184612017-04-11T10:44:00.000-07:002017-04-11T10:44:09.597-07:00Ginger Pig Sausage Making Course<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJz_FNIg80NxRj1Ve2k6-CRavuH4Sz07H1RtZe0fgNcxZAm2IZWVJwHVArpEftOlcG4pBmGiBdmQfRsztoggHQqxk3sKBuh_cFSq8GWzMT_X19AnmynJqHcyrrha6S-VtTT-Kr90mUCVw/s1600/%253Blmlknjb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "courier new" , "courier" , monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJz_FNIg80NxRj1Ve2k6-CRavuH4Sz07H1RtZe0fgNcxZAm2IZWVJwHVArpEftOlcG4pBmGiBdmQfRsztoggHQqxk3sKBuh_cFSq8GWzMT_X19AnmynJqHcyrrha6S-VtTT-Kr90mUCVw/s640/%253Blmlknjb.JPG" width="640" /></span></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I had a big birthday recently and celebrated in style (will get round to blogging about that sometime) and some of my lovely friends bought me a fantastic gift in the shape of a voucher for the Ginger Pig Butchers. I did the beef butchery course there a couple of years ago</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://whatiate-whaticooked.blogspot.co.uk/2015/04/beef-butchery-class.html">http://whatiate-whaticooked.blogspot.co.uk/2015/04/beef-butchery-class.html</a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">so I chose to do sausage making, with a vested interest in breakfast ingredients for friends who are coming to visit at Easter, yes unashamed show off.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The course was great, same guy as the beef course, very funny (sausage humour) informative, the wine was flowing, (sadly I was driving so had to abstain) a great group and learnt the art of sausage making to boot.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Anyway turns out I was a model student (standard) and 6.5 kg of perfectly linked sausages were made and packaged up to bring home. The course came to an end with a feast of sausages and buttered to the hilt mash. Great gift to be given, loved it and I have a freezer full of top quality Italian pork or beef and chilli sausages. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-4242754383800361462017-04-11T10:43:00.000-07:002017-04-11T10:43:46.929-07:00Mixology Course, TT Liquor<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">I wrote last about a great fun sausage making course at The Ginger Pig that friends bought me for for my recent big birthday, well in the birthday that keeps on giving I also received a voucher for a Mixology class at TT Liquor. Saturday afternoon at 1pm I rocked up to TT Liquor near Old St. (achingly hipster) with a couple of mates and set to. The place is really well set up and you get a station between 3/4 of you. First a demo of each drink then you have to get jiggy with the jiggers...literally.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">We made a lychee martini, a gin julip, a whiskey sour and a zombie........hic</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The 2 hour session ended with a competition to create the best cocktail......we lost :-(</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Anyway a fun time was had by all and a sunny sleep in the park was the perfect antidote.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Now I just have to get someone to make me a wooden cocktail bench.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-2023190391972629412016-12-28T15:59:00.000-08:002016-12-28T15:59:04.520-08:00John's House, Mountsorrel, Loughborough<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">So I had my Mum coming to visit for a few days before the Christmas festivities kicked off, a couple of lieu days were taken and we did some shopping and a spot of fine dining. I booked this place ages ago, you need to as it is small and Leicestershire is rather low on fine dining haunts. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">On the Friday before Christmas we set off to Mountsorrel for a cheeky luncheon. Little bit of drama finding the place, the sat nav took us to the vicinity but it is tucked off the road next to a tea shop and farm shop which we found after 3 u turns.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This place is really quite tiny, a little drawing room downstairs for pre drinks and food ordering from the very small menu 3 starters, 4 mains, 3 desserts, </span></div>
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<span style="font-family: Courier New, Courier, monospace;">£35 for 2 courses or £40 for 3 courses.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The dining room is two rooms upstairs, little bit of an issue as in we didn't realise there were stairs, maybe a mention on the website wouldn't go amiss as stairs a little bit of an issue for Mum, nevertheless she girded her loins and got upstairs, whew.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Crispy Hens Egg, Toasted Grains and Truffle</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This dish ticked so many boxes for me, the egg was perfectly unctuous inside and crispy outside, the grains were like some dirty (in a good way) earthy truffly risotto, porridgey mmmm, yeah</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lightly smoked Loch Duart Salmon, Oyster Emulsion, Pickled Apple, Cucumber and Dill</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mum had this, very pretty presentation, the salmon was very soft and very subtly smoked, very subtly. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fillet of Hake, English Wasabi, Crispy Chicken Skin, Winter Brassica's and Brown Crab Sauce</span></div>
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<span style="font-family: Courier New, Courier, monospace;">We both had the hake and despite the presentation being lovely, considered, modern I was a little disappointed, the fish was a little overcooked for me and the overall flavour was lacking, all there but very very subtle.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The bread and beautiful butter quenelle, mmmmmmmmm</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lovely vivid green olives served with drinks, fresh and delish.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">We had a lovely time and my criticisms are minor, it is really nice homely place hence the name John's House and the service is relaxed but efficient , I will be going back as soon as I can get a table.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-23664171526075116272016-12-28T14:38:00.000-08:002016-12-28T14:38:21.954-08:00Palomar, Girlie Get Together<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">So ages before Christmas we hatched a plan for a girlie Christmas get together, ooh where to go, many many e mails, whatsapp and debate flying round cyberspace till we settled on The Palomar, so far in advance were our plans we couldn't book so one of said girlie's was on alert to book when bookings became available. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">So a get together was very remiss so the excitement was palpable, hell I got my hair done.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> A couple of cheeky cocktails at Ham Yard Hotel and onto dinner at The Palomar we were set.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">As mentioned we had a booking, only the tables at the back can be booked the front of the restaurant is a zinc bar overlooking all the chef fun for walk ins.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The Palomar is London's sister restaurant to a small group of very hip restaurants in Jerusalem, the interior is cool and a great move away from the straight out of Brooklyn deconstructed salvage look that dominates the cafe restaurant scene currently, and the vibe is partay.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">We ate well, very well, I think we would always have had a good time fuelled by the cocktails at the Ham Yard Hotel, little plates of Mediterranean/middle eastern deliciousness.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">We ordered pretty much everything on the menu, well there were 5 of us and the menu is small. They seemed a bit concerned/alarmed about how much we had ordered, maybe they thought we were greedy or they were concerned re table space, the tables are pretty neat.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The plates are on the small side, beautifully presented but well small, thank god we ordered so much. For the small plates it's between £4-£10 and the <b>very</b> slightly larger plates are £12.50-£14.80</span></div>
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<span style="font-family: Courier New, Courier, monospace;">They do this thing called josperising, oven baking to you and I. One of my friends commented that josperised aubergines were aubergines plus £3.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So it was fun fun fun on so many levels, I will be back to The Palomar but I will sit at the zinc bar and do shots with the chefs.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The guy recommended we order 2 desserts....seriously you saw how much we ate for starters and mains, so we ordered a lot :-)</span></div>
<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-76266581830160876202016-12-28T07:31:00.003-08:002016-12-28T07:31:54.132-08:00The Star Inn, Harome<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Recently I took a long awaited trip to The Star Inn at Harome North Yorkshire. Long awaited for two reasons, first, I have both Andrew Pern's books and they probably have the most recipes or ideas I have used/pinched in them of all my vast cook book collection, secondly I booked back in May and November 19th was the earliest date I could book dinner and accommodation for a Saturday night. Having been there and explored it looks like there are lots of great places to stay around so go book and enjoy. I'm not saying the accommodations aren't nice, they are really gorgeous, a fairly spacious grandiose country home style place with friendly but unobtrusive staff that keep the fires lit and provide the most wonderful afternoon nibbles, breakfast and honesty bar. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">The food was really lovely and the service was impeccable, the room is cosy with fires and eclectic country style. If you fancy a weekend away in a beautiful setting I would recommend </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Local Shot Fallow Deer "cooked over charcoal" King's Ginger Wine, Wild Mushrooms, "Muscade" Pumpkin and Preserved 2016 Crab Apples.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Beautifully balanced autumnal dish, very delicious.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The bread, the darker one was black pudding bread......need I say more, seriously could have gone home after that it was so good.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sir Gary Verity's Award-winning Lamb...Black Sheep-braised Shoulder 'Humble Pie' with Peppered Swede Puree, Roasted Cutlet and Charred Garden Leeks, Wood Sorrel</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The honesty bar, very well stocked :-) </span></div>
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<span style="font-family: Courier New, Courier, monospace;">The Piggery, the breakfast room, beautiful room and a beautiful spread.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The hanging bed :-)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Part of the breakfast spread</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-53470480050155713592016-11-02T14:43:00.002-07:002016-11-02T14:43:28.827-07:00Cooking as Therapy<div class="separator" style="clear: both; text-align: center;">
<br />So a midweek simple supper, sound ok but can the preparation and process of cooking actually be a leveller to the stresses of the day......in my humble opinion yes.</div>
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I cook most evenings and actively enjoy and need to turn the channel of my brain away from work to what I am going to eat for supper. I also care about what I am putting in my body, don't get me wrong there are slip ups and excesses but I try really hard to avoid heavily processed food or food that has been shipped half way round the world for my convenience. Anyway my rant over, earlier this year in the summer (still mourning its demise) I made this frittata, it was quick, simple, easy and delicious and hey presto I stopped thinking and stressing about work as I was prepping it.</div>
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The eggs came from a local farm, the herbs from my garden and the little courgettes were a farm shop...haven't got into growing them yet but the runner beans were a great success this year.</div>
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3 eggs, splash of milk, 3 baby courgettes, whatever herbs you fancy, I used tarragon, oregano & thyme, splash of olive oil, salt & pepper</div>
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I cut the courgettes in half and dry fried to get some colour on them.</div>
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Whisk the eggs and add the herbs and bit of seasoning in a bowl.</div>
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Get a small baby frying pan on the hob with some olive oil and pour the egg mix in, when it starts to slightly cook add the courgettes with cut side up. After 3-4 minutes transfer to a hot grill and finish off. If the courgettes don't have enough colour use a blow torch.</div>
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Slide out of the pan and onto plate or board.</div>
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Finish with some fresh herbs.</div>
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I served with a green salad and a citrus dressing.</div>
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And breathe........</div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-75200257117281784772016-11-01T15:32:00.000-07:002016-11-01T15:32:03.133-07:00Wilderness Crayfish Foraging Feasting<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">My last post was a very belated one about a great weekend at Wilderness Festival, Virgilio Martinez's Long Table Banquet was fantastic but wasn't the end of the foody experience.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://Virgilio Martinez Long Table Banquet, Wilderness Festival">Virgilio Martinez Long Table Banquet, Wilderness Festival</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I booked to do a crayfish foraging course with a company called Hunter Gather Cook, again much fun and really informative. I love a crayfish sandwich or salad but who knew the American critter immigrants they were blocking up our rivers, taking over......the more we eat the better....so I did.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">At the same time they were doing a foraging course and a venison butchery class in the woods, as you do.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">We walked out of the main festival area and got to see more of the stunning grounds of Aynhoe Park, a grade 1 listed 17th century country house in Oxfordshire. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Down by another lake away from the one many many people were swimming in we were greeted by....frankly people who had clearly been skinny dipping...read hastily putting on clothes and the team from Hunter Gather Cook who were ready with cold beers, check, a full on crayfish cook off, check and some critters in plastic baskets that had been trapped and refreshed for a couple of days, check. It's a process of getting rid of the crap they ingest on a normal basis, won't gross you out with the detail. I trusted that all was well and got involved.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Those pesky critters caught in a trap with a can of sardines (crayfish catnip) that had been kept in free flowing water for a while, to cleanse them, bit like Champney's for cray fish :-) Legally catching crayfish is something that has to be registered and certificated, read don't do on your own, even though they are blocking up our rivers.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ekk, what they look like before cooking, we held them but the pincers are pretty powerful so you have to take care.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">An impressive crayfish cook off , one of our group was Texan and reviled us with horrifying tales of gun arsenals in average Texan homes and Zatarin, the traditional Southern American crab, shrimp, crayfish boil seasoning, sorry that was a bit of a mouthful. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Casual dining..............love it</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Very spicy sauce to go with</span></div>
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<span style="font-family: Courier New, Courier, monospace;">We all got with the program and got stuck in.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A few things to add to the crayfish or drinks, a bloody mary made with beer, very refreshing and delish </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-3332721599652264162016-10-31T16:14:00.002-07:002016-11-01T16:38:25.575-07:00Virgilio Martinez Long Table Banquet, Wilderness Festival<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">In August I went with a bunch of very good friends to Wilderness Festival at Cornbury Park in Oxfordshire.........why had I waited so long to go to this festival of posh, hippy dippy, dress upy, fooody gorgeousness. Amazing weather, people, food, entertainment, cocktails, food trucks, glitter makeup, whittling, talks, music, mass musical chairs, streaking(not me), skinny dipping(again not me), dancing......I could go on</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">To the food, at festivals standards have been rising but Wilderness is on a different level, the food trucks are amazing, no regular burgers or mealy falafel, next up are the <b>Dining Rooms</b> of Hix, Moro, Deliciously Ella, Petersham Nurseries and more, then <b>Long Table Banquets</b> hosted by some of the best chefs in the world, Raymond Blanc, Sky Gyngell & Virgilio Martinez, </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Chefs Tables</b> by Robin Gill, Lee Westcott et al, wowzer where is a girl to start......well the booking system could be improved, you have to trawl through endless web pages going back and forth to check what is available when and I am no stranger to getting tables at unbookables round the world.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">So by a process of timings, and what was available and who was trending in the cheffy/restaurant stratosphere led us to Saturday lunch at Virgilio Martinez's Long Table Banquet. No 4 in the world now, wooooooh</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pisco Sour Clasico, </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mmmmm took me back to a trekking trip in Pategonia a few years ago and a great way to kick of the festivities.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> Corn kernels and vegetable chips</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Scallop Ceviche . Apple. Cucumber</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I could have gone home happy after this it was so good</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Duck . Escabeche Causa</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">At this point it looks quite sedate, as time moved on and the wine flowed the tent took on quite the party atmosphere. At first look the tickets look a little bit on the steep side at £75 however what they don't say is that the wine is pretty much on tap......much merriment by all </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Beef Pachamanca . Andean Roots . Yellow Potatoes</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Loved the bold simple service style, one I will definitely be replicating at New Year</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Those Andean Roots, famous purple potatoes, and they were possibly the most potatoey potatoes I have ever eaten</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cacao Peru . Edible Flowers . Red Aji Meringue Crisp</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">At the risk of sounding like a tw.t half way through lunch I had a moment of deep deep happiness, a perfect storm, all the ducks aligning, weather, best friends, amazing experience, spectacular food, cool chef, feeling very lucky to be able to do things like this</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-60784131403446425462016-10-31T14:34:00.001-07:002016-11-03T11:25:28.631-07:00108 Copenhagen<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">So I haven't posted for ages, my apologies, I have been travelling madly for fun and work. One of those work trips was to Copenhagen and I had been lucky enough to score a table at Noma of Copenhagen's new offspring 108. After a day pounding the streets we arrived, situated just round the corner from Noma on a corner overlooking the water. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I was lucky enough to go to Noma a couple of years ago, see here </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://whatiate-whaticooked.blogspot.co.uk/2014/02/noma-copenhagen.html">http://whatiate-whaticooked.blogspot.co.uk/2014/02/noma-copenhagen.html</a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Like it's big sister it is super friendly, very international but much more casual in look & feel. The food is a la carte and served in smallish portions so you order a few. Not quite as many as the 27 courses I had at Noma. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">We ordered an assortment and got stuck in.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cured Mackerel with salted gooseberries and oil of spruce wood</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Grilled courgette with gammel knas and black currant leaves</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Braised oxtail seasoned with fresh pine</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Raspberries and rose fudge, granita and crisp</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The flavours were honest to the ingredients but also complex and subtle.....and the bread(from Noma's kitchen apparently) was........ well I would go back just for that.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">If you are in Copenhagen definitely stop by.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-41531114105706847512016-07-16T13:23:00.002-07:002016-07-16T13:23:40.416-07:00Better steps, successful sourdough<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZb5sSFvSAw6Ncuojnnex-P9Cuo0TtrYjzaiNR7-4LZV-Bi6fVCBtccBZaTQ6CSXM9kKncB8PrHypHpluImPWxJNJn0LOEgaURXNjpDPPsj5Yyegr5uN2ve5uZA25HFqbU40X2T7NhyVY/s1600/%253Blkkkn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZb5sSFvSAw6Ncuojnnex-P9Cuo0TtrYjzaiNR7-4LZV-Bi6fVCBtccBZaTQ6CSXM9kKncB8PrHypHpluImPWxJNJn0LOEgaURXNjpDPPsj5Yyegr5uN2ve5uZA25HFqbU40X2T7NhyVY/s640/%253Blkkkn.jpg" width="640" /></a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Classic Sourdough, made with 100g newly refreshed starter or levain, 315g tap water, 400g Organic strong white stoneground flour, 100g Organic Wholemeal strong flour, 10g fine sea salt, baked in a wooden pani-moule. Streatched, folded and shaped using the Dan Leapard method.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100g freshly refreshed starter, 190g warm water, 35-37 degrees, 1 level (5ml) tsp "fast action" dried yeast, 3/4 tsp fine sea salt, olive oil, coarse sea salt. Stretched,folded and shaped using Dan Lepard method</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuX9M7FTfVFhQAXZkum6btyCZTgvbJNnqP_658i3gPrTq9Qycul3DcihQQetbmHWDpfkdigBNFgIxkpj2kA7o3KtCJi1E8BLNTFUP6YySYcjJ0wXwoxnt1CxibpRjolkykMtgcLtAXxo/s1600/kjjhhhvgg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuX9M7FTfVFhQAXZkum6btyCZTgvbJNnqP_658i3gPrTq9Qycul3DcihQQetbmHWDpfkdigBNFgIxkpj2kA7o3KtCJi1E8BLNTFUP6YySYcjJ0wXwoxnt1CxibpRjolkykMtgcLtAXxo/s640/kjjhhhvgg.jpg" width="480" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The cut foccacia, nice holes :-)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In sourdough circles...i'm not in one yet (still circling on the outside) it's all about the holes, something to do with higher hydration levels....I think, but what the hell would I know I am still a novice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8U9bLQPLI-GV2K9nDiFR974TguGifFqMbnvCxptMnj5f3G9DCmmxkJ41twW0SRV2TZKFkrwTCTkWNYEmneMnKm29zSDybkgvpK72GMsW5TGUA4mfInx7ajmJFY3YmB4o_cRikQiFh5s/s1600/mnbhbhv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8U9bLQPLI-GV2K9nDiFR974TguGifFqMbnvCxptMnj5f3G9DCmmxkJ41twW0SRV2TZKFkrwTCTkWNYEmneMnKm29zSDybkgvpK72GMsW5TGUA4mfInx7ajmJFY3YmB4o_cRikQiFh5s/s640/mnbhbhv.jpg" width="640" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Classic sourdough as above proved and baked in a wooden pani-moule, lots of steam in the oven. Stretched, folded and shaped using Dan Lepard method.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFymbdBgokqq0XNoLj3P-RNZLOUJ9ubk5Du4nLduo2Vo3-SxjmfdGO22CxpZHXAe_vMgBLrU5kCRcIWPd17dCu7BtRqTezynhtWIEhSJZuVcbFifInPgYqTsfxDaXuH09OeXVUPaKNP4/s1600/okkjhjhbg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFymbdBgokqq0XNoLj3P-RNZLOUJ9ubk5Du4nLduo2Vo3-SxjmfdGO22CxpZHXAe_vMgBLrU5kCRcIWPd17dCu7BtRqTezynhtWIEhSJZuVcbFifInPgYqTsfxDaXuH09OeXVUPaKNP4/s640/okkjhjhbg.jpg" width="640" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Classic sourdough recipe as above proved in a cane banneton and baked on the base of a bread cloche, lots of steam in the oven. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Stretched, folded in Dan Leapard method, Shaped using Vanessa Kimbel's method.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's a bit dark, I am trying to find the balance between the temperature difference between Dan Lepard's and Vanessa Kimbels's recipes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So I continue to practice and get used to the dough and different steps, time permitting. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Meanwhile all my friends are enjoying my efforts, or they are being very kind.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-25118435735631288482016-07-16T12:25:00.002-07:002016-07-16T12:25:22.228-07:00Sourdough, next steps<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">So I wrote about the course I did with Vanessa Kimbell at the Sourdough School recently. </span></div>
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<a href="http://whatiate-whaticooked.blogspot.co.uk/2016/05/sourdoughfirst-steps.html">http://whatiate-whaticooked.blogspot.co.uk/2016/05/sourdoughfirst-steps.html</a></div>
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<span style="text-align: start;"><span style="font-family: Courier New, Courier, monospace;"> I practiced a couple of times with mixed success, so much to think about and I was struggling with diagnosis of the variables, dam it there is so much investment in time that it is crippling when your loaf comes out like a biscuit. I needed more help so I did a bit of research and I booked onto a day course at the "Cookery School at Little Portland St" with Dan Lepard, author of several great books that I have bought since, Short & Sweet, Baking with Passion & The Handmade Loaf, there are others and it is just a matter of time but seriously my kitchen is running out of space for new books. </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="text-align: start;">So the course was great, the cookery school is a brilliant facility and the location just behind Oxford Circus is perfect. Dan was very engaging and supported by his partner </span><span style="text-align: start;">Richard Whittington the day was informative, fun, delicious and enlightening. Dan has different methods to Vanessa, I am coming to learn that there are many many schools of thought around the sourdough. We made 3 loaves on the day and worked with starters of different hydration....say what???</span></span></div>
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<span style="text-align: start;"><span style="font-family: Courier New, Courier, monospace;">The plot thickens, so much more to learn..........I have been practicing with a basic method with some pretty good results. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMlV9PmvcyOTRAX8UwkuDBbqpxFCCXfMdESybpVIRTM2VfKlsb2JCwbhlLqlWc3yskNjS6wJYKA3Qgg8vcEnaB1gyLEgfXtz8Yc9W1Acscjj1Iut4_mEwWbiVC3gbyG2zZJnzkzIFxOE/s1600/kkkm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMlV9PmvcyOTRAX8UwkuDBbqpxFCCXfMdESybpVIRTM2VfKlsb2JCwbhlLqlWc3yskNjS6wJYKA3Qgg8vcEnaB1gyLEgfXtz8Yc9W1Acscjj1Iut4_mEwWbiVC3gbyG2zZJnzkzIFxOE/s640/kkkm.jpg" width="640" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The class sourdough from the day.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dan introduced us to this great flour from a mill in the cotswolds...it's all about the flour.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUuTBiM87vOr0-i9CeAGpfy75jduICmMyVC8lRp0zL5NURQ0j-mwJLLhN1EM8BJtivM3NzHxirQiY_pNL2Wim-GsYlx58lOoWytLmWlBYswUUwlannN4ARrAWMWw5A8Ah2GVcfzQ9wqQ/s1600/okojbn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUuTBiM87vOr0-i9CeAGpfy75jduICmMyVC8lRp0zL5NURQ0j-mwJLLhN1EM8BJtivM3NzHxirQiY_pNL2Wim-GsYlx58lOoWytLmWlBYswUUwlannN4ARrAWMWw5A8Ah2GVcfzQ9wqQ/s640/okojbn.jpg" width="640" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Cute portioned up eggs, zatar, sesame seeds & black onion seeds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lunch, great focaccia that Dan baked that morning, amazing, cheeses from La Fromagerie and a great sourdough that Dan also cooked.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U8aLfStNvT6KEAwbiDRmehz4FXQZqMc1x-0WJhgwTbrw9b7GVD3dBoK5qT6O23uEWYnXuDpYYYxVvt3elEH6Oumrhy5ce2fgqTAIaj08wWf9uOcrWW7PXZ99CCmXv4M9z8_DFyqLuo0/s1600/l%252Clkm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U8aLfStNvT6KEAwbiDRmehz4FXQZqMc1x-0WJhgwTbrw9b7GVD3dBoK5qT6O23uEWYnXuDpYYYxVvt3elEH6Oumrhy5ce2fgqTAIaj08wWf9uOcrWW7PXZ99CCmXv4M9z8_DFyqLuo0/s640/l%252Clkm.jpg" width="534" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Our sourdough on it's final prove</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswPzsn6DmYsVCCshhQemLFBfYcXjGsDdfpqagbZxpoLTHnPNH7htJ0zkuFm0r1ySf0C1JsE8heG0cdYIOXMOOxHFZslEkBTmpEpZFK43PQVie94EaGDbuB1TFgLAw9K7ilD3o3KUXDMc/s1600/lkmjnjn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswPzsn6DmYsVCCshhQemLFBfYcXjGsDdfpqagbZxpoLTHnPNH7htJ0zkuFm0r1ySf0C1JsE8heG0cdYIOXMOOxHFZslEkBTmpEpZFK43PQVie94EaGDbuB1TFgLAw9K7ilD3o3KUXDMc/s640/lkmjnjn.jpg" width="592" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Mid class</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj655DvfuZbscGgJdOPnS5-t2wxheyIQs1cH5YPvjqbYQqFa5e0FqOCV-ZExFsLUqshwmpB30OxXLqw1q9cFzDWYkUBo42znZGz3dAHDhqgfqLnVNwI-gryb7YqkHWZR1AiTlLh_z37h8U/s1600/llkmj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj655DvfuZbscGgJdOPnS5-t2wxheyIQs1cH5YPvjqbYQqFa5e0FqOCV-ZExFsLUqshwmpB30OxXLqw1q9cFzDWYkUBo42znZGz3dAHDhqgfqLnVNwI-gryb7YqkHWZR1AiTlLh_z37h8U/s640/llkmj.jpg" width="360" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">My sourdough, Olive and dill pain de campagne and focaccia</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-53852526235779862292016-05-30T10:58:00.005-07:002016-05-30T10:58:46.840-07:00Courgette & Pea Soup with Courgette Spagetti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMeIDlq0FIQTC4YNqlhP-htKoF6wvRVTe6BPqWc3H7camjJ2doE2l8Sx4oREIqEB7DeruB_DXpDIVNJxcu65aX8lP8zkGlHXJ2LgMv9CIxYdgQBOdYW8oPdAU0A_Zcru9PIV8WHtA1Bg/s1600/jjkb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMeIDlq0FIQTC4YNqlhP-htKoF6wvRVTe6BPqWc3H7camjJ2doE2l8Sx4oREIqEB7DeruB_DXpDIVNJxcu65aX8lP8zkGlHXJ2LgMv9CIxYdgQBOdYW8oPdAU0A_Zcru9PIV8WHtA1Bg/s640/jjkb.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">It feels like the world has gone spiralizer crazy, I've been very sceptical about the whole replace your carbs with a courgette...really. I bought a small hand held spiralizer about a year ago and gave up after nearly severing a finger trying to spaghettify a carrot. God love all those deluded health nuts who seriously get off on the whole, carbs are the enemy, courgette spaghetti tastes exactly like pasta. Wrong the only way courgette spaghetti could taste anything like pasta is if you cook it in a tonne of butter. Anyway I was talking to an old friend who mentioned she had been making courgette and pea soup.....mmm sounds nice. I had made some chicken stock the day before with frozen chicken carcasses I had been stockpiling in the freezer so with 4 courgettes, a packet of frozen petit pois, 1 leek and some mint from the garden I got going.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Roughly chop the leeks, courgettes and saute for a couple of minutes in a tablespoon of olive oil, add the peas, about 500gms to the pan and pour in the chicken stock, about 1 ltr and bring to the boil.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">As soon as it has boiled blitz the lot in a blender with a bunch of fresh mint leaves) till it is really smooth and bright green, season. While the soup was boiling I spiralized another courgette and sauted in a little butter. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">To serve put the spiralised courgette in a bowl (try to pretend they are noodles.....) and pour the soup over the top. Finish with some chopped mint & spring onion and a swizz of good olive oil.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fresh light and delish...but not noodles or spaghetti.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Looks pretty too.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-28662913932164944372016-05-28T05:16:00.000-07:002016-05-28T05:16:05.328-07:00Prawn Thai Baby Gem Lettuce Parcels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Zv5yg2maXoEJz1daVo3P4uUonitWbv7yTW2icevShTWVtcTMu-EpjwWYerP-C7egvDuMXHYx79yQ9zpdvR6Vrs4VnbiH4pQ-zXAOkaazsjZ5o6RVPP8PfFzGmYP1bMX4yklKSIWyK6w/s1600/lknhvfc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Zv5yg2maXoEJz1daVo3P4uUonitWbv7yTW2icevShTWVtcTMu-EpjwWYerP-C7egvDuMXHYx79yQ9zpdvR6Vrs4VnbiH4pQ-zXAOkaazsjZ5o6RVPP8PfFzGmYP1bMX4yklKSIWyK6w/s640/lknhvfc.JPG" width="640" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The other night I made a beef version of these which were very good, so good I wanted to make them again but I only had some good fresh prawns in the fridge.....read version 11 of the wraps.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://whatiate-whaticooked.blogspot.co.uk/2016/05/thai-beef-baby-gem-lettuce-wraps.html">http://whatiate-whaticooked.blogspot.co.uk/2016/05/thai-beef-baby-gem-lettuce-wraps.html</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I think I prefer these to the beef, lighter and fresher in taste, I ramped up the lime juice and used a bit less fish sauce. A great weeknight supper or a snack with drinks.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-8526590600933204092016-05-24T13:41:00.000-07:002016-05-24T13:41:00.611-07:00Thai Beef Baby Gem Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAnRmVB-7CJChEKGPD054RRXcDHSwh_Gu-UT8YO7giIWoDuiW06BIcVHVpw6SCHlmRLgsE-s-LFjrV2OqDKOcdqRzSsiVJ4fOBS_k5aSG_GMsHAuZlWjT4qyAyPaIfRUyHmdac6QMPw4/s1600/jhbjgv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAnRmVB-7CJChEKGPD054RRXcDHSwh_Gu-UT8YO7giIWoDuiW06BIcVHVpw6SCHlmRLgsE-s-LFjrV2OqDKOcdqRzSsiVJ4fOBS_k5aSG_GMsHAuZlWjT4qyAyPaIfRUyHmdac6QMPw4/s640/jhbjgv.JPG" width="640" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">So it was a Sunday night and I had had quite the weekend partying with best friends in Belfast. You get the picture. Somehow I wasn't craving stodge, I wanted something that was light but packed a punch and took 10 minutes to prepare. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">It tasted great but I was free styling the ingredients, and hopefully I can remember but basically you have to taste your way through this to get the balance you like.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 baby gem lettuces, washed and dried</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 pack low fat good quality beef mince</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 red chili really finely chopped, add more if you like extra hot</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 kaffir lime leaves chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 knob of ginger finely chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 clove garlic chopped finely</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbs Asian fish sauce</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Hand full of chopped coriander</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In a pan heat a splash of veg oil and add the garlic, shallots and lemon grass to the pan and saute gently. Turn the heat up and add the beef, keep it moving to cook through. When the beef is cooked add the fish sauce, and reduce a bit then add the spring onions, chili, kaffir lime leaves, coriander and agave syrup to taste.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Line up the baby gem leaves and fill with the mix, squeeze a touch of lime juice over and serve with a little more coriander.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Enjoy as a starter or a main.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> So I went to bed shortly after, not too heavy to sleep on and definitely big on flavour and only one pan and chopping board.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-28592801650678710772016-05-17T15:04:00.000-07:002016-05-17T15:04:29.401-07:00Pickled Mackerel with Red Cabbage, Apple Cider<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoWl2b8nVyh2IVOM-sw99WYn6RyYzBoAYmnHBlRgZayCuy7odNF2iWT-d7zY0nTB0ppuB4GrVedCyq2ObmI22mwK8OPGJbgTW6uv9_bWiCou3M0hAd4CVZnuk4A7NQE2hsvnvCBo6sis/s1600/IMG_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoWl2b8nVyh2IVOM-sw99WYn6RyYzBoAYmnHBlRgZayCuy7odNF2iWT-d7zY0nTB0ppuB4GrVedCyq2ObmI22mwK8OPGJbgTW6uv9_bWiCou3M0hAd4CVZnuk4A7NQE2hsvnvCBo6sis/s640/IMG_0242.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Another new cook book in the house in the form of Nathan Outlaw's Everyday Seafood, I say another as if it is a big event, I have said before, I have a lot of cook books, many many books, however always excited about a new one. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I am really trying to cook healthier and lighter and trying to continue what started on a very healthy holiday fairly recently....wellness retreat, hard work, boot camp, much fun. It was in Morocco and I haven't blogged about it yet, so behind due to busy work and life, watch this space.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Anyway while all aspects of the recipe aren't completely free from oil or fat different elements are fantastic and I will be doing them again and again.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 very fresh mackerel, filleted and pin boned, you can cut the central bone area out by cutting either side of the bones into thinner fillets.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Pickling Liquor</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">200ml cider vinegar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200ml cider</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50g caster sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 clove garlic chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 thyme sprigs</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 bay leaves</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Put all ingredients into a pan and heat to dissolve the sugar, then bring to the boil, lower heat and simmer for two minutes. Add a pinch of salt. Cool quickly in a dish in the fridge or freezer.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When cold lay the mackerel fillets side by side in a flat bottomed dish with the liquor in one layer. Cover with cling film and push down onto top to make sure all fish is covered with the pickling liquor. Leave to stand for a minimum of 2 hours, it can be kept for up to 2 days in the liquor.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Next Stage</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp olive oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 red onion thinly sliced</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 red cabbage, thinly sliced</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 braeburn apples, peeled and grated</span></div>
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<span style="font-family: Courier New, Courier, monospace;">sea salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In a frying pan heat the oil and add the red onion and sweat for a couple of minutes, season and transfer to a tray to cool.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Salad Cream</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Don't confuse this with the devils spawn that comes in a plastic bottle, me and my siblings ever argue over the merits or lack of in salad cream. My brothers have been known to sabotage sandwiches for my consumption with the plastic bottled variety....urghhh.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Anyway this is homemade.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 egg yolks</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp English mustard</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2tsp caster sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp cider vinegar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp cider</span></div>
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<span style="font-family: Courier New, Courier, monospace;">350ml olive oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50ml double cream</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp dill leaves, chopped plus a little to decorate</span></div>
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<span style="font-family: Courier New, Courier, monospace;">To make the salad cream combine the egg yolks, mustard, sugar, cider vinegar and cider into a bowl and whisk together for 1 minute. Gradually add the olive oil drop by drop to begin with, then thin steady stream until it is all incorporated. To finish, slowly whisk in the cream and season with salt to taste. Put in another bowl and add the chopped dill. Cover and refrigerate until required.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Combine the onion, red cabbage and apples in a bowl. Mix well and season with salt to taste.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Take the mackerel from the pickle and pat dry, spoon some salad cream onto the plate and pile the red cabbage mix on the plate and arrange the mackerel fillets on top, season with sea salt and a few sprigs of dill.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So to make again, the mackerel is fantastic and I loved as with the red cabbage. The salad cream I didn't have the same negative reaction to the plastic bottled stuff but like mayo it is loaded with fat by the way of oil and I wasn't completely convinced about the taste. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">All in all go red cabbage and mackerel....healthy choice. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-23619738886880014292016-05-17T11:26:00.000-07:002016-05-17T11:26:11.604-07:00Wild Garlic Haul in the Chilterns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURiuCtT9lrCHQTQaKl0zX3QrUpdlQuQsXzDouE6IB3_wvI1V64Q_NGHsiotFIcrFQERkTxLYiua9NJlHkYhtzO16ZGLyywmoUhH-Tn77jSN9X_3RI99HWSjyqqDcfh1y0Gg0uuPe__GM/s1600/22AA31D7-1337-421A-AD8C-C133C3EB3C85.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURiuCtT9lrCHQTQaKl0zX3QrUpdlQuQsXzDouE6IB3_wvI1V64Q_NGHsiotFIcrFQERkTxLYiua9NJlHkYhtzO16ZGLyywmoUhH-Tn77jSN9X_3RI99HWSjyqqDcfh1y0Gg0uuPe__GM/s640/22AA31D7-1337-421A-AD8C-C133C3EB3C85.jpg" width="640" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">It's been wild garlic season for a while starting in March and petering out by end May, I have been on wild garlic look out since March to no avail, I was starting to think it would be a year without any. Last weekend I went with a friend for a tramp round the Buckingham Chilterns. A stunning walk on a stunning day with a climb up to the second highest point in the Chilterns, Coombe Point. I am a member of an online walking site called walking world.com if you are into walking I would seriously recommend it, guided walks with photographic, map detail and not a duff walk to date. Anyway we tramped around Chequers and through beautiful meadows and rolling hills, all very beautiful. The bluebells were abundant and ahh, bluebells and wild garlic very often go together and I wasn't disappointed as near the end of the walk a great field of them nestled under the tree canopy appeared, score!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So to dinner</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Prawn, fennel, tomato and wild garlic salad with an Asian dressing</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cook some raw prawns with a shallot and a little olive oil.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chop up some good plum tomatoes and slice some baby fennel or regular fennel thinly.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add all to a bowl and make a dressing with some toasted sesame oil, asian fish sauce, chopped wild garlic, a squeeze of honey and the juice of half a lime. Taste and season.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mix all together and style out with some wild garlic flowers and leaves.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-41142895117507977342016-05-17T10:51:00.005-07:002016-05-17T10:51:46.267-07:00Home made sourdough breakfast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeBGDfLOx00NCHGOea9bmpO78e0_EzpM_VED9-p4UMGbw5JaSHjpZXaHNDLx2o4he97DY6U4muk5Vsh-HycE-Eb758xhz7609wbP9bHQG-G_TuXxBv6I9zfKmdWsHxLEFQnmUr9iVWJo/s1600/IMG_0241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeBGDfLOx00NCHGOea9bmpO78e0_EzpM_VED9-p4UMGbw5JaSHjpZXaHNDLx2o4he97DY6U4muk5Vsh-HycE-Eb758xhz7609wbP9bHQG-G_TuXxBv6I9zfKmdWsHxLEFQnmUr9iVWJo/s640/IMG_0241.JPG" width="640" /></a></div>
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<br class="Apple-interchange-newline" /><span style="font-family: Courier New, Courier, monospace;">So in the spirit of practicing my sourdough bread making, see last post </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>To brunch</b> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Wet cured smoked bacon (from my local butcher), sourdough toast (from my hands), sweetcorn fritters (homemade), tender stem broccoli (from my friends garden) home made butter and a poached egg (from the farm)</span></div>
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Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-41145587430301364062016-05-17T10:24:00.002-07:002016-05-17T10:24:50.944-07:00Sourdough...first steps<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">So my lovely friends bought me a course to learn how to make sourdough bread for my birthday, very kind and generous with a touch of unashamed self interest at heart.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I spent a fun day with Vanessa Kimbell at The Sourdough School in Northamptonshire. Said good friends and had done their homework and worked out pretty much where the best place to learn the</span></div>
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<span style="font-family: Courier New, Courier, monospace;">basics of sourdough making was. I am a complete novice to bread making, in the cooking department I am more than confident, in fact I am probably quite unbearable in the kitchen, maybe thats why my friends put me on this course :-).......sour dough is complicated....very complicated, so many variables, the starter, the flour, the water temperature, the ambient temperature, the oven......and then there are the timings, 48 hours to make a loaf...that is commitment to sourdough bread.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Anyway the picture below is my first loaf I made from scratch, we prepped a loaf before we left The Sourdough club which turned out fine...see toast slices bottom left of picture. I got straight on it and prepped another loaf, luckily it was a bank holiday so I had the time. As a novice and all the knowledge fresh in my head I was pretty pleased with my efforts, sure the rise or the size of the air holes inside weren't up to experienced sour dough bakers efforts but my friends ate it....well they would, and it tasted pretty sourdoughy with some homemade butter. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">So to the course at the Sourdough School with Vanessa Kimbell, great day, lots of information, great stories, great lunch with English wine (from a vineyard that her parents created 10/12 years ago) really good bread...obvz</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Set in Vanessa's lovely home with light pouring in from all sides and a beautiful garden outside. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">As I said I spent a great day laughing and learning and left with a bag of booty in the form of new stuff for the kitchen and a bread cloche, as you do.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So all the gear no idea, my efforts continue with a couple of loaves I baked this weekend. The rise was lacking and it was a bit dense but the flavour was there, need to go online to The Sourdough School chatroom where you can get advice and support following the course.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So to practicing the dark art that is Sourdough bread making.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-48587181337212388342016-02-24T13:36:00.000-08:002016-02-24T13:36:42.027-08:00Venison Lemon Thyme Ravioli with Brown Butter<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">I spoke here a while ago about my first foray's into fresh pasta making. Well I have been practising since and I'm hooked. I have had to impose a house rule of once a week or or it would literally be all I would eat. I have a tendency to get hooked on a dish and make it to death until I am utterly sick of it. I suppose there is endless permutations of sauce / filling but seriously I would end up not being able to leave the house. It is a little bit of a faff too so weekends and special occasions.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">See the post below for the basic pasta recipe.</span></div>
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<a href="http://whatiate-whaticooked.blogspot.co.uk/2015/09/death-row-meal-fresh-pasta-with-crab.html"><span style="font-family: Courier New, Courier, monospace;">http://whatiate-whaticooked.blogspot.co.uk/2015/09/death-row-meal-fresh-pasta-with-crab.html</span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">To make ravioli I rolled the pasta into long flat sheets which I cut into manageable lengths. Have the filling ready to pile into small piles on the pasta and lay a second sheet on top of the pasta and filling. Press round the individual portions to seal the layers together and use a fluted biscuit cutter and cut out the shape from the sheet, the fluted cutter will give you a pretty edge on the ravioli. You can use a ravioli tray but without is fine. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Make sure you have boiling water ready to go so you can cook immediately. They will only take 2-4 mins to cook. Before you start cooking the ravioli get some good butter in a frying pan and heat until it just turns brown and not burnt. You want to do this before you start cooking the pasta so you aren't distracted. The cooking time of the pasta is very much a watch and try thing.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Once cooked, drain and serve with the brown butter drizzled over and some extra lemon thyme scattered over.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">For the filling</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I browned some venison mince and added a chopped shallot or 2 and a skinned chopped tomato and glug of red wine. Simmer and reduce until the mixture comes together and isn't runny, season and allow to cool. </span></div>
<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-90058602405032416282016-02-21T05:10:00.004-08:002016-02-21T05:10:58.094-08:00Version 2 Ultimate Brunch<br />
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<span style="font-family: "courier new" , "courier" , monospace;">I wrote a couple of weeks ago about an ultimate brunch I made, been thinking about that brunch ever since, see the blog link below.</span></div>
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<a href="http://whatiate-whaticooked.blogspot.co.uk/2016/02/ultimate-brunch.html">http://whatiate-whaticooked.blogspot.co.uk/2016/02/ultimate-brunch.html</a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Well with most of the ingredients in the fridge and store cupboard I set about version 2, main difference was the exception of halloumi and the addition of maple syrup.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I stacked it up too which always looks good. This breakfast as I said in the other post isn't difficult in its separate components but does take a bit of prep,a few bowls, frying pans and baking trays, make sure you have guests to do the washing up :-)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I did miss the waxy, sharp, saltyness of the halloumi, the extra bacon and maple syrup made up for it though. To counteract the sweetness of the maple syrup I added extra lime to the salsa. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">For the presentation I was chanelling the 90's with food stacked high on plates.</span></div>
Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-58755754386274305222016-02-07T10:33:00.000-08:002016-02-07T10:33:21.343-08:00Milk, Balham London<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JbtUKPJtcLgizIGTTymqZr_q6gePNhno2bVb-pBjU_1cwB13DqODcW5AUxaPNUeMPtJqYCvZdFmkSeaR6npg9nITRWkNSfglaBEoaB2MoirAMnxpKMCa2iMNPkptJZ7q47zlvng_Fg4/s1600/Screen+Shot+2016-02-07+at+14.14.34.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JbtUKPJtcLgizIGTTymqZr_q6gePNhno2bVb-pBjU_1cwB13DqODcW5AUxaPNUeMPtJqYCvZdFmkSeaR6npg9nITRWkNSfglaBEoaB2MoirAMnxpKMCa2iMNPkptJZ7q47zlvng_Fg4/s640/Screen+Shot+2016-02-07+at+14.14.34.png" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In my last post I mentioned Milk - M1LK is a great cafe style restaurant in Balham London. It's a bit of a Balham institution and last year it was extended to double it's size. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">The menu is short but excellent, </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><a href="http://whatiate-whaticooked.blogspot.co.uk/2016/02/ultimate-brunch.html">http://whatiate-whaticooked.blogspot.co.uk/2016/02/ultimate-brunch.html</a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I had the <b>Sweet Maria</b>, Sweet Corn Fritters, Avo (cado)Grilled Halloumi,</span> <span style="font-family: "courier new" , "courier" , monospace;">K<span style="background-color: white; color: #333333; line-height: 31.4285px;">asundi Tomato Sauce,</span><span style="background-color: white; color: #333333; line-height: 31.4285px;"> Lime & Coriander</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #333333; line-height: 31.4285px;">Kasundi is an Indian ketchup which packs a punch. All utterly delicious, hence me creating my version today, see blog link above.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #333333; line-height: 31.4285px;">I made a fresh tomato salsa instead of the Kasundi, I wanted something clean and fresh with the richness of the bacon and halloumi, worked really well and probably quicker to make. The sweetcorn fritters at Milk were blended before frying which was good, I wanted to make mine chunkier so it was the </span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #333333; line-height: 31.4285px;">Other things on the menu include</span></span><span style="background-color: white; color: #333333; font-family: "courier new" , "courier" , monospace; line-height: 31.4285px; text-align: left;"> baked eggs two ways with butternut squash, feta and crispy sage), housemade crumpets with hay-smoked goats curd, Wandsworth honey and wild rosemary, and sweet buckwheat pancakes with smoked apricot, elderflower syrup, burnt apricot marshmallow and macadamia nuts.</span></div>
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<span style="background-color: white; color: #333333; font-family: "courier new" , "courier" , monospace; line-height: 31.4285px; text-align: left;">Their coffee is made from beans roasted by Berlin company The Barn.</span></div>
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<span style="background-color: white; color: #333333; font-family: "courier new" , "courier" , monospace; line-height: 31.4285px; text-align: left;">It's a cool operation, all mix and match painted furniture, painted brick walls and hipster staff. Go early though as when we left there was about 30 people outside in the wind and rain waiting to go get a table.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Sweet Maria</b></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-91312267703650410442016-02-07T09:27:00.000-08:002016-02-07T09:27:12.862-08:00Homemade Butter<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">If you have read many of my posts you may have noticed I am partial to a bit of butter. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I make basic butter a quite lot and it is a great staple to add flavour to. Herbs, chili, spices, salt....... </span></div>
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<span style="font-family: Courier New, Courier, monospace;">For the basic butter you need to get your hands on some good quality double cream, the first few time I made it with supermarket cream and it was ok but you will get more flavour with better quality cream. I bought the cream for this in a local farm shop, lovely.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I use a kitchen aid mixer to make the cream but I believe you can use a hand held mixer or even a jam jar. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Anyway it couldn't be easier, put the cream in the mixer bowl and beat on high, the cream will firm up but keep beating through until the mixture splits, you will know when this has happened when the noise turns to a sloshing. If you have a guard for your mixer use it as it will literally splatter your kitchen and you, I also use a clean tee towel round the top to save on the clean up.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When the cream splits the "butter" will be all stuck to the beater, drain the liquid from the bowl, do not throw away it is buttermilk which can be used to make great pancakes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Get some iced water and pour into the mixing bowl and beat the butter with the iced water. Drain and repeat a couple of times.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">You can now scrape the butter from the beaters and mix whatever flavouring you want through it, or not.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This butter is fresh so it doesn't keep as well as shop bought stuff but it should be good for a few days. It does freeze well which is handy, roll into fat sausage shapes and wrap in cling film. You can then cut of slices to add to meat or fish when you need it.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I will talk later about restaurant style butter.</span></div>
Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-56449607359983620882016-02-07T07:17:00.000-08:002016-02-07T07:17:00.492-08:00Ultimate brunch<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">So another fun filled weekend with friends, exploring the culinary delights of Leicester ( great South Indian food) and doing a spot of comedy at one of the many events happening for the Dave's Leicester Comedy Festival left us in need of something...mm something what. Something that will stave of the slightly jaded feeling from the night before but not render us into submission for the rest of the day.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I went to Milk</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">in Balham London recently for breakfast and had something similarish to this and loved it so I set about re creating my version at home. Said visit to milk I will write about later. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Sweetcorn fritters, salsa, halloumi, guacamole, bacon, sourdough toast and homemade butter.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">While there is nothing revolutionary or difficult about any of the things in the list above, the combination ticks so many boxes in my book. Healthier than a total fry up, lots of veggies, adaptable for a vegetarian. On the taste front it is a great combo of deeply savoury, sweet, citrus, hot, creamy, squeaky, smokey and crisp.....yeah baby!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The prep isn't quick but if you get your act the day before it could be assembled fairly swiftly. Sadly I wasn't organised the day before and faffing about making butter meant we had brunch not breakfast, I did make smoothies to tide my friends through though.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Tomato salsa</b>, blanche and skin and chop 6 vine tomatoes</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chop 1 banana shallot up finely</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chop half a bunch of coriander up roughly</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Finely chop half a red chili</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mix all ingredients together and squeeze 1 lime into the mix</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Season to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Guacamole,</b> or Avo as they call it at Milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Peel and mash flesh of 5 avocado's with a chopped shallot, the other half of the bunch of roughly chopped coriander, lime juice and salt and pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Sweet corn fritters</b>, 420 gms of sweetcorn kernels, they can be fresh frozen(thawed) or tinned(drained)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 tablespoons of plain flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 large eggs</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 spring onions chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mix all the ingredients together to form a lumpy batter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When you have these all ready to go slice your halloumi and put your bacon on to go, I prefer to grill my bacon, beautiful sweet cured from my local butcher here in the Midlands.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Frying pan 1, put on quite high and add a little olive oil, put 3 dollops of the sweetcorn batter in the pan and flatten with a spatula to form a patty. Cook on each side for 3/4 minutes, you want a bit of colour on the corn. Once they are done you can pile on a plate in a warm oven. Keep going.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Frying pan 2, get quite hot and put the halloumi slices on to brown. Watch these carefully as they can go over quickly.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serve up with toasted sourdough butter and let people create their own plates.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0tag:blogger.com,1999:blog-4057786322314837335.post-77530093088496523902016-01-07T14:52:00.001-08:002016-01-07T14:52:05.297-08:00Porter & Rye, Finneston, Glasgow<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">My last blog was about a recent trip to Glasgow, much fun with old friends. Everyone I spoke to before the trip and while in Glasgow said we had to go over to Finnieston to check out the bars and restaurants, just beyond the M8 and an extension of Argyle st. A very long street in Glasgow and just before the west end starts.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">On Saturday night we went to the Kelvingrove Cafe in there for a pre dinner drink and it was cool, very cool.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">After a lovely sunny afternoon walk through Kelvingrove Park and old haunts somehow by osmosis I ended up in Finnieston. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>PORTER & rye </b></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">'Fine dry aged meats & classic mixed drinks</span></b></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Molecular cooking and small plate dining'</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNNxeVqibh7_6vlKujuQP7ZyrH20L-smABTXKaWkhUd4uthZXUKThbZq29kgM6lXmWBI-sNCYrGI8CjOMcRA6iC6W8F-4VPw0Wjxu0_Z_ANYfIxj8l8VSPn52V761n45syd450stLl9w/s1600/jknjn.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNNxeVqibh7_6vlKujuQP7ZyrH20L-smABTXKaWkhUd4uthZXUKThbZq29kgM6lXmWBI-sNCYrGI8CjOMcRA6iC6W8F-4VPw0Wjxu0_Z_ANYfIxj8l8VSPn52V761n45syd450stLl9w/s400/jknjn.JPG" width="400" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">A meat lovers fantasy of a place where it is all about the beast. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">A little bowl of mushrom soup with sourdough bread and really good butter was brought as a little pre starter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Starter was Finnan haddock (cold smoked haddock, smoked with peat or green wood) quite difficult to get now, breadcrumbed and deep fried with leeks and a shellfish foam.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Main was an aged onglet of beef with all the trimmings, yorkies, roasties, gravy and a little bit of greens (well we were in Scotland)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I left there and pretty much rolled to the airport to fly home.....sad to leave Scotland, it's been too long.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Porter & Rye</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1131 Argyle St, Finneston, Glasgow </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04426782382410944412noreply@blogger.com0