tag:blogger.com,1999:blog-32388292331241365082024-03-05T13:29:13.454+00:00The Auld Food Allianz The culinary diary of a French-German in ScotlandAnonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3238829233124136508.post-43096811981664126952014-02-28T11:07:00.002+00:002014-02-28T11:12:03.419+00:00Budding Chefs 2014<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">With
great pleasure, I recently attended the press launch of this year’s exciting
<a href="http://buddingchefs.net/" target="_blank">Budding Chefs</a> programme to hear all about it from co-founders Fred Berkmiller (<a href="http://www.lescargotbleu.co.uk/" target="_blank">Escargot Bleu/Blanc</a>) and Vincent Guérin, (director
of the Institut Français d’Ecosse), as well as Craig Sandle (head chef at <a href="http://www.thecaledonianedinburgh.com/home.html" target="_blank">The Caledonian Hotel</a>) and Alex Renton (journalist and food writer). </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghI98uH1ac1l50qMh9A_2Tu0tbzFc9cmcNI2PwYyq9BQxNv0hu9bO6YooC4y8ssWViGI2QD8vLvEQy1quzTcMWesKHlwHVyouMuFgAmSvgdXw42zfG709TS064wbt0FpB8V5s8d8VrO0/s1600/BuddingChefPressLaunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghI98uH1ac1l50qMh9A_2Tu0tbzFc9cmcNI2PwYyq9BQxNv0hu9bO6YooC4y8ssWViGI2QD8vLvEQy1quzTcMWesKHlwHVyouMuFgAmSvgdXw42zfG709TS064wbt0FpB8V5s8d8VrO0/s1600/BuddingChefPressLaunch.jpg" height="278" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is what it is all about:</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">“The fourth
edition of the Budding Chefs in Scotland will see a new group of 16 French
budding chefs and waiters
come to Scotland from 18 to 22 March. The young chefs will experience the Scottish larder,
meet Scottish producers and chefs and run a Pop-up Restaurant at The Hub with their mentor Craig
Sandle. The other highlight of the week will involve a series of talks on food and<i> </i>will gather some of the greatest names
of the food industry from France, Great Britain and Scandinavia:<b> Nicholas
Lander </b>(restaurant critic, England), <b>Roderick Sloan </b>(sea urchin
diver, Norway), <b>Michael Booth </b>(journalist and writer, Denmark),<b>Hervé
Mons </b>(cheese <i>affineur</i>, France), <b>Erica Randall </b>(gardener, Scotland), <b>Loic
Bienassis </b>(historian, France), <b>Tom Kitchin </b>(Chef, Scotland), <b>Craig Sandle </b>(Chef, Scotland) and <b>Fred Berkmiller </b>(Chef, Scotland)
will follow one another on The Hub’s stage to talk about gastronomy, larder,
restaurants andall other things food. <b>The
talks will be chaired by food writer and journalist Alex Renton.”</b></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Hearing about this exciting programme, I
almost wish I could stand in one of these youngsters’ shoes and embrace the
culinary Auld Alliance! Both events will
take place on 22<sup>nd</sup> of March in the Hub and promise to offer a
fantastic day for anyone interested in food. I went to the pop-up restaurant
last year and must say, it’s been one of my most memorable dining experiences
in 2013! The food was utterly delicious (and plentiful!), the atmosphere great
and I met lots of interesting and lovely people including last year's budding chefs. </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Tickets can be booked <a href="http://buddingchefs.net/events/?utm_source=EdinburghFoody+Subscribers&utm_campaign=8ddab45f34-Edinburgh_Foody2_21_2014&utm_medium=email&utm_term=0_9b62ccd0af-8ddab45f34-99759493" target="_blank">here</a>. This is an opportunity
not to be missed! I say that because unfortunately, I am going to miss the
event due to</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> my mum’s 60 birthday</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> celebration in France. This, I suppose, is a good excuse, but I would have loved to attend the “Talking
Food” series and sample what I’m sure will be a great dinner, especially after having been told that Fred and Vincent are planning a few innovations. Here's the tentalising menu:</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Drink on arrival</b></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Amuse bouche </b>Barley and winkle risotto</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Starters </b>Pollock Fish Quenelle,
Squat Lobster à l’Armoricaine<i>;
</i>Whelks Mayonnaise<i>; </i>Rillette of Hot</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Smoked and Cured Salmon<i>;
</i>Julienne of Seasonal Roots Vegetables,
Vinaigrette<i>; </i>Beef Cheeks
and</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span lang="FR">Tongue Pot-au-Feu en Salade; Green Lettuce Salad</span></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Main course </b>Lamb Selection Slow Cooked
au naturel, Lamb Jus<i>, </i>Seasonal
Roasted Vegetables</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Cheese </b>Selection of Cheese by Hervé Mons: Camembert,
Roquefort, Selles-sur-Cher</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Dessert </b>Gateau Opéra</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Tea/Coffee</b></span></span></div>
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<br /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">By attending the dinner, you not only
experience the best what Scotland's Larder has to offer in a unique setting but crucially, you support this valuable
programme. I look forward to hearing all about
it soon!</span></span></div>
Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-32429648898486137412013-12-26T21:20:00.000+00:002014-02-28T11:07:52.165+00:00An unconventional Christmas Stollen<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Back in November when it was 10<span style="font-size: 12pt;">°</span>C outside, I wasn't quite yet in Christmas spirit, but as always up for a small challenge in the kitchen, I unexpectedly found myself "competing" against the big supermarkets in a Stollen taste-test.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">For their December taste-testing "Off the trolley" column, the local Edinburgh <a href="http://www.bite-magazine.com/">Bite Magazine</a> had sampled 8 industrially-produced Stollen alongside my home-made version. Full-well knowing that I was going to take a big risk in making a Stollen that differed from the beloved marzipan Stollen, I opted to make one of my favourite versions: A poppy-seed Stollen with an added twist of brandy-soaked cranberries.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Personally, I was very happy with the result and particularly with the first ever "excuse" to eat Stollen prior to the start of advent. But I seem to have strongly divided the jury who either hated or loved the stronger and less-sweet flavour of my Stollen compared to the industrially sugar-ladened Stolle. You can read all about the result of Bite's taste-testing <a href="http://www.bite-magazine.com/article/301/bite-magazine-december-2013">here</a>.</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3Kli_Ud-_EhTVfdCk8Zz90w7uIShFEI55CnDAehGjdTVbIf7XibSvnrLRuwytkM5qb55Wk5V1lZNEoWFXfjQXcLl3wlkaYAH4L_h97s1xYdHAtfScwZXh6uGuqn7LMusRmimh1T-kv4/s1600/P1020399.JPG" height="380" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">my first-ever home-made Stollen filled with poppy-seeds and cranberries</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3Kli_Ud-_EhTVfdCk8Zz90w7uIShFEI55CnDAehGjdTVbIf7XibSvnrLRuwytkM5qb55Wk5V1lZNEoWFXfjQXcLl3wlkaYAH4L_h97s1xYdHAtfScwZXh6uGuqn7LMusRmimh1T-kv4/s1600/P1020399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The following recipe is an adaptation from the traditional Christstollen that I was given from an old German friend of mine. The poppy-seed filling can be used for any other yeast-based sweet dough, for cakes and tarts or to make traditional poppy-seed dumplings. Of course, if poppy-seeds isn't your thing, you can fill the Stollen with marzipan or any other nut-based filling.a</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For the Stollen dough:</span></div>
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<ul>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">500g plain flour</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">50g fresh yeast (I buy it in the Real Foods shop)</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">75g caster sugar</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">150ml milk</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">1/2 tsp salt</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">zest of 1 lemon</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">75g lard</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">75g butter</span></span></span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -18pt;">1egg</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -18pt;">100g cranberries, soaked in brandy over night</span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">100g crushed almonds</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">splash of almond essence (optional)</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">50g mixed peel</span></span></span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">For the poppy-seed filling</span></div>
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<ul>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">200g poppy-seeds</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">1 tbsp rice</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">200ml full-fat milk</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">100g caster sugar</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">1tsp vanilla extract</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">2 eggs</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">100g good-quality or home-made marzipan, grated</span></span></span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">For the finish</span></div>
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<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">100g melted butter</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">100g icing sugar</span></span></span></li>
<li style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;">200ml full</span></span></span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; mso-bidi-font-family: Arial;">Dissolve the yeast in luke-warm milk and add 1tbsp sugar. Mix the remaining sugar with the flour and the salt in a large bowl, make a well and add the yeast/milk mixture into the well. Cover the yeast/milk mix with flour from the edge of the bowl and leave in a warm place for 10-15minutes. Add the softened lard and butter and the egg and kneed for 10minutes (I happily use my wonderful KitchenAid dough hook). Add the remaining dough ingredients and mix well until evenly distributed. Cover with a tea towel and leave to rise until doubled in size (takes about 1 hour in a warm place).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In the meantime, prepare the filling:</span></div>
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</span><br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="mso-bidi-font-family: Arial;">Grind the poppy seeds (I use a powerful coffee grinder). Finish by grinding the rice, which has the added benefit of cleaning your coffee grinder. </span>Heat the milk until boiling stage and add the ground poppy seeds, rice, sugar and vanilla extract. Take off the heat and mix well. Let the mix cool before adding the eggs and the grated marzipan.</span></div>
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<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Knock back the Stollen dough and divide into two. Roll each half into a rectangle of about 3cm thickness and spread with half of the poppy seed mixture. Make an indentation side-length in the middle of the dough and fold one half into the middle and press down a little. Fold the other half onto the first in order to create the typical Stollen shape. Admittingly, this requires a bit of pratice, or better a professional to show you! Lift the Stollen on a lined and butterd baking tray, place some baking paper in between them if baked together, cover and leave to rise again for 1 hour.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">
</span><br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Bake at 200</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px;">°</span><span style="font-family: 'Trebuchet MS', sans-serif;">C for 10 minutes, turn the oven down to 175</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px;">°</span><span style="font-family: 'Trebuchet MS', sans-serif;">C and bake for another 30 minutes until golden brown.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Melt the butter and cover the Stollen generously with alternating layers of melted butter and icing sugar until a thick layer of icing sugar has been obtained.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">If stored in an air-tight container in a cool place, the Stollen will be great for at least 3 weeks. In fact, as for Christas cakes, the flavours improve after a few days.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Happy Christmas!</span></div>
</div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-60859835481888522672013-09-20T16:06:00.001+01:002013-10-02T11:41:00.177+01:00A special birthday cake<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2xuaQDhkd0emN6Lu3F-wUyyZWAt1AN1YpE75xcdT1W6PW9abPKL8n70-Qu1Kwx1QSVsqEtTwdLilgrxHUqq0JJcpejqcsJbyxjzm1ban6lVQ1_Ep8x-_GyzANbXcnb_5wk7aoch9JQ8/s1600/Opera_1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2xuaQDhkd0emN6Lu3F-wUyyZWAt1AN1YpE75xcdT1W6PW9abPKL8n70-Qu1Kwx1QSVsqEtTwdLilgrxHUqq0JJcpejqcsJbyxjzm1ban6lVQ1_Ep8x-_GyzANbXcnb_5wk7aoch9JQ8/s1600/Opera_1.png" height="208" width="320" /></a><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"></span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">The “gateau Opera” for me typifies what French
patisserie is all about: Elegance, sophistication, great taste, delicacy and
above all a little bit of indulgence. I’ve wanted to make this cake for a
while, especially after having watched it made in Martin Wishart’s kitchen on
my visit of the restaurant earlier this year. But I hadn’t found the time and
the right occasion until recently – my nephew’s very first birthday. Given that
it was a children’s birthday in summer, I opted to diverge a little from the
traditional coffee-flavoured opera for summery flavours to include Scotland’s
delicious wild raspberries that have been growing in such abundance this year. In addition, my cream is flavoured with refreshing lemon and my </span></span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">The cake admittedly requires a bit of planning and
doesn’t travel very well. Therefore, I prepared all components (sponges, cream,
sauce and ganache) in advance and transported them all individually in boxes.
The final assembly took place at the location of celebration the night before
and the decoration on the birthday itself. Sounds a bit like a faff but I thoroughly
enjoyed planning and preparing the cake and dare I say – it was well worth it! </span></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">The following recipe is adapted from a French
recipe <a href="http://www.la-recette-de-cuisine.com/recettes-desserts/recette-opera-framboise-citron-chocolat.html">site</a>.</span></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwUa_fCpG7nXAue_89iKw9CdovR5lUXzAOpWD9oruEOEjctBESRSZY_T-3S9YfZXoyE2qPNqHyMsI6goZfQ0GnkvW2Ej5R0phPK5JrZUmNPZHNdo6V4ZQxOcxEIQLRFAm0PvF9vP5lQY/s1600/Opera_2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwUa_fCpG7nXAue_89iKw9CdovR5lUXzAOpWD9oruEOEjctBESRSZY_T-3S9YfZXoyE2qPNqHyMsI6goZfQ0GnkvW2Ej5R0phPK5JrZUmNPZHNdo6V4ZQxOcxEIQLRFAm0PvF9vP5lQY/s1600/Opera_2.png" height="341" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><span style="line-height: 115%;">Gateau
Opera with Raspberries, Lemon Cream and Chocolate</span></b></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Ingredients </b></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>»</b> Joconde sponges:</span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4 large eggs, 150g ground almonds, 40g icing sugar, 4 large egg whites, 40g
plain flour, 40g caster sugar, 30g melted butter, a few drops of lemon
</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><span lang="FR">»</span></b> Chocolate<span lang="FR"> ganache:<br />
200 g de sucre, 200 ml d'eau 180ml double</span> cream<span lang="FR">, 80g</span> milk chocolate<span lang="FR">, 110g</span> dark chocolate<span lang="FR">, 50g</span> softened<span lang="FR"> butter</span></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span lang="FR"><b><span lang="FR">»</span></b> </span>Raspberry sauce<span lang="FR"><span lang="FR">:<br />
</span></span>80 g caster sugar, 80ml water, 100ml raspberry coulis (blended and passed
through a sieve), splash of raspberry liqueur (optional) <span lang="FR"><span lang="FR"></span></span></span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
<b>»</b> Lemon cream:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
2 large eggs, 4 egg yolks, 4g powdered gelatine, 120ml fresh lemon juice, 100g
caster sugar, 150 butter</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
<b>» </b>White chocolate and raspberry ganache:<br />
150ml double cream, 40g caster sugar, 50g white chocolate, 70g pureed and
sieved raspberries, 4g powered gelatine, splash of raspberry liqueur (optional)</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Preparation</b></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">»<b>Joconde
sponges : </b>Whisk
the eggs and the sugar using an electric whisk until tripled in size.
Incorporate the almonds and the flour with a spatula. Whisk the egg whites with
a pinch of salt and 4 drops of lemon juice to stiff peaks, add the sugar slowly
half-way through. Incorporate the egg whites carefully to the 1<sup>st</sup>
mix. Line a baking sheet with baking
paper and dust with flour. Spread a third of the cake mixture evenly onto the
tray and bake at 180°C for 12 minutes until just starting to become golden.
Leave to cool for a couple of minutes, remove the sponge from the tray and repeat
this step twice with the remaining dough. </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">»<b>Dark/milk
chocolate ganache: </b>Heat
the cream and add both chocolates broken into little pieces. Mix until the
chocolate is completely melted before adding the butter. Leave
to cool. </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">»<b>Raspberry sauce : </b>Heat the
raspberry puree in a small sauce pan together with the sugar and the water
until the sugar has dissolved. Take of the heat and add a splash of raspberry
liqueur if desired. The punch has to be used warm during assembly and can be
re-heated if necessary. </span></span></div>
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</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">»<b>Lemon
cream: </b>Soak
the gelatine in just enough water to cover the powder. Using an electric whisk,
mix all ingredients with exception of the gelatine and the butter in a bowl
placed into a bain-marie until the mixture starts to thicken. Incorporate the softened
gelatine slowly while mixing. Take of the heat, leave to cool for a few minutes
and whisk in the butter until smooth. Chill overnight.</span></span></div>
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</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">»<b>Raspberry/white
chocolate ganache: </b>Soak
the gelatine in just enough water to cover the powder. Heat the cream, sugar
and raspberry puree in a saucepan until the sugar has dissolved. Take of the
heat and add the white chocolate broken in pieces. Stir well until all the
chocolate has melted. Add the gelatine bit by bit while constantly mixing and
the raspberry liqueur. Leave to set in
the fridge overnight. </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Assembly</b></span></span></div>
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</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Melt
50g dark chocolate and spread it evenly onto the topside of the bottom sponge
with a pastry brush. Leave to cool completely before turning over the sponge.
This will create a seal for the entire cake. Warm up the raspberry sauce and
generously brush the topside of the first sponge with it. Leave to soak for a
few minutes before spreading half of the lemon cream evenly on top making sure
to go all the way into the corners. Soak the bottom side of the second sponge
with raspberry sauce and place on top of the lemon cream. Brush the topside of
the 2<sup>nd</sup> sponge with raspberry sauce. Leave to soak in before
spreading all of the dark/milk chocolate ganache on top of the 2<sup>nd</sup>
sponge. Brush the 3<sup>rd</sup> sponge with raspberry sauce as before and
spread the remaining lemon cream onto the 3<sup>rd</sup> sponge. Carefully
layer the raspberry/white chocolate ganache on top of the lemon cream using a
palate knife. If the ganache is too hard to handle, it can be warmed up a
little. Chill in the fridge overnight. Trim all edges before decorating the
cake to your own desire.</span></span></div>
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<![endif]--><span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Another recipe of mine in the Guardian’s <a href="http://www.guardian.co.uk/lifeandstyle/2013/may/04/readers-recipe-swap-local?INTCMP=ILCNETTXT3487" target="_blank">Cook</a> on 4<sup>th</sup>
May! With the brief being “local”, I really wished to try and champion
Scottish produce in the paper since I’m so passionate about it. </span></span><span style="font-family: "Trebuchet MS",sans-serif;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bzGscIJw-bJQPFmbEleGsdc8nI7yrw6gFHP3AAz73sOXyZyCPdQzrNSMD-qcL74Qmn0P1GDQ1QalPmJUhZ_G5J8Tm0P1zoqgsG7E1CsBIwwdvdw76NmL87SKndKWBWkV6coAGR843H8/s1600/cook-trail-may-4-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bzGscIJw-bJQPFmbEleGsdc8nI7yrw6gFHP3AAz73sOXyZyCPdQzrNSMD-qcL74Qmn0P1GDQ1QalPmJUhZ_G5J8Tm0P1zoqgsG7E1CsBIwwdvdw76NmL87SKndKWBWkV6coAGR843H8/s1600/cook-trail-may-4-001.jpg" height="192" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Here’s the small article:</span></span></div>
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</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Since I moved to Scotland and tasted this seasonal dessert,
I’m in love with it. All ingredients are local and complement each other
perfectly. I’ve modified the traditional recipe slightly by adding
another local Scottish speciality, crowdie cheese, in order to give the cream
texture and acidity. This dessert is best after a walk in the hills using wild
raspberries collected by hand!</span></span></div>
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</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Serves 4 </span></span></div>
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</span></span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>60g Pinhead oatmeal</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>200ml Double cream</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">50g Crowdie cheese<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>2-3 tbsp Malt whiskey</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>4 tbsp Scottish heather honey</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">300g Raspberries</span></span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Toast the oatmeal in a dry hot pan for a few minutes and
leave to cool. Whip the double cream, fold in the crowdie cheese, whiskey and
honey. Crush 200g raspberries into a
puree using a fork or a food processor.
Fold the fruit puree lightly into the cream mixture in order to create a
ripple. Spoon half of the cream mixture per portion into a glass, top with half
the toasted oatmeal and raspberries and repeat the process once more decorating
with the remaining raspberries and oatmeal.</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
</span></span>Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-27706802277498579832013-05-14T16:54:00.000+01:002013-05-14T16:54:14.976+01:00Russell Up Supper Club<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<![endif]--><span style="font-family: "Trebuchet MS",sans-serif;">I’m terribly late writing about my first ever supper
club experience. However, <a href="http://www.russell-up.co.uk/" target="_blank">Russell Up's </a>Bread and Butter Supper Club was such a memorable evening that it is worth writing it
about several months later. </span><br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjoeonuD64031r0vzl-E0C1clIPSDxDDEUJ1q1ksGYbK3seljf7yH3vCWz6s4blItEIfBkMP-Xs_8LT-UxvZysWHXpK17uf45wh-DcGA5TcfI3bGFQTS89GkkcqoHnurUL41DLlCeHRM/s1600/P1010976.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjoeonuD64031r0vzl-E0C1clIPSDxDDEUJ1q1ksGYbK3seljf7yH3vCWz6s4blItEIfBkMP-Xs_8LT-UxvZysWHXpK17uf45wh-DcGA5TcfI3bGFQTS89GkkcqoHnurUL41DLlCeHRM/s1600/P1010976.JPG" height="185" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">Russel and Greg plating up desserts</span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Having heard about the concept of supper clubs for a while
and being tempted myself to host one in the future, I was delighted to hear the
announcement of Russell Up’s Supper Club back in January and indeed, I was the first
person to book two spots for me and my partner - a wise move as places were limited and snatched up pretty quickly. My expectations were high,
even more so after I had coincidentally met Russell on an evening meal out with the
<a href="http://totalfoodgeeks.com/" target="_blank">Edinburgh Total Food Geeks</a>. Well, I was not disappointed, if anything the supper club
exceeded all my expectations. The location was a flat in Granton on the 8<sup>th</sup>
floor with a stunning view over the harbour, sea and city, which set the scene perfectly for the dinner.<span style="mso-spacerun: yes;"> </span>On arrival,
we were greeted by Russell, his friend and chef Greg, and 16 other diners. Everything including the
menu card was set with great attention to detail and lots of care. </span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">To start, there was sourdough bread and goat butter on the
table. Despite the theme of the evening, I tried to
resist the temptation of filling myself up with this admittedly very special bread and
butter, but guessing (correctly) that there was a lot of excellent food to come.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; height: 376px; margin-left: 1em; text-align: right; width: 364px;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgHo29Ddzb-VqoSgLRjgb716UT6LznyWACeORsLjitP-kMIxktrrlol65mxOp9FAVhEEDZtuCP3zTKI1zWlrT3DYxgnjhrEMMLWP11Ey6p9b_R48M7TvogfVTgClXhaQl2vwMlmPvW2o/s1600/P1010971.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgHo29Ddzb-VqoSgLRjgb716UT6LznyWACeORsLjitP-kMIxktrrlol65mxOp9FAVhEEDZtuCP3zTKI1zWlrT3DYxgnjhrEMMLWP11Ey6p9b_R48M7TvogfVTgClXhaQl2vwMlmPvW2o/s1600/P1010971.JPG" height="320" width="273" /></a></span></span></td><td valign="top"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Roast celeriac purée, roasted hazelnuts, </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">alexander
leaves</span></span></td><td valign="top"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">And I didn't have to wait long for the first starter: Roast celeriac purée, roasted hazelnuts and alexander
leaves; a great light start that boosted my appetite and my enthusiasm for the following
courses even more. Possibly my favourite course of
the evening was the second starter: Terrine of pigs head, served with
apple, watercress and a vanilla-balsamic dressing. It was amazing how beautiful
and appetizing a pig’s head looked on the plate!</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="height: 219px; margin-left: auto; margin-right: auto; text-align: center; width: 492px;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LiXsu-VOWK9EJgQnStEoHaiWtaBOhbGM_67E_hXbulj2uBPqPjjIOu7aFUuJ1sBYgkSsxaLlcHT8nRivRJwzXvMYMwmYu7MEOQo38MzHO8O1smJ5wqkzK_-4vtz3JOB1dCGTnt4sUGY/s1600/P1010972.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LiXsu-VOWK9EJgQnStEoHaiWtaBOhbGM_67E_hXbulj2uBPqPjjIOu7aFUuJ1sBYgkSsxaLlcHT8nRivRJwzXvMYMwmYu7MEOQo38MzHO8O1smJ5wqkzK_-4vtz3JOB1dCGTnt4sUGY/s1600/P1010972.JPG" height="185" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">Terrine of pigs head,
apple, watercress, vanilla-balsamic dressing</span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Next, the fish course
consisted of grilled mackerel with black quinoa, pennywort and sea beets; lots
of exciting new ingredients for me to try ans that complemented the fish very
well. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SnJgrkeZ3v8lU1LKGmZ0I_dBlxr4amjlgdZG7qqeEETZl93vaWdBR6JfBQxvnNc_qV2vpSy-4c4WR5keaLy9Bc98sMclkX4mA-NDXO2bB20oxSlvVslYpOkEBA4JUpfirhReJTsxDhM/s1600/P1010973.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SnJgrkeZ3v8lU1LKGmZ0I_dBlxr4amjlgdZG7qqeEETZl93vaWdBR6JfBQxvnNc_qV2vpSy-4c4WR5keaLy9Bc98sMclkX4mA-NDXO2bB20oxSlvVslYpOkEBA4JUpfirhReJTsxDhM/s1600/P1010973.JPG" height="289" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">Grilled mackerel, black quinoa, pennywort, sea beets</span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="mso-spacerun: yes;"> </span>The star of the evening must have
been the succulent beef rib and cheek that were served with onions, purple carrot, wild leeks and a delicious sauce. I was so tempted by it that I started
eating before taking a picture, hence the missing bit of the carrot and slightly destroyed presentation - sorry!</span></span><br />
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<tr><td style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4mADBGIypaAMpzohAN3c5I61MnpjsRHDEXblGDpIXojJvC6oSgxxzx-PewNSXQwIV2IxQn31DdlufXtXKjOOd2QHCgTmoU6NWWJp-si1uUOUiQ8WBfC7IWazDJofoJpcUE6s6g_MK8w/s1600/P1010974.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4mADBGIypaAMpzohAN3c5I61MnpjsRHDEXblGDpIXojJvC6oSgxxzx-PewNSXQwIV2IxQn31DdlufXtXKjOOd2QHCgTmoU6NWWJp-si1uUOUiQ8WBfC7IWazDJofoJpcUE6s6g_MK8w/s1600/P1010974.JPG" height="288" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">Beef rib and cheek, onions, purple carrot, wild leeks</span></td></tr>
</tbody></table>
</div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Both desserts that followed were purely indulgent but also very
exciting. First, a baked duck egg custard with mandarin mousse and butternut squash
jelly was served in a black stone ramequin and had left everyone at the table
amazed including my partner whose favourite dish it was (that was before we found out he had a duck egg allergy!). </span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The second dessert of banana
cake with chocolate, salted caramel and coffee ice cream didn't disappoint either and was just as delicious! </span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydGuj_UhpnNZlVnbmqLP2NNZ7Y0JW3NymP6kNsXjHqoTj4eTmbHkjpQhm0BiRdU_uNSu0WDbQjXn2g6LfBziCrcvgaQtDNIy9hlJI72kKWNeptA_opCVekxaHPZounX8ZbnMvrQCYWcw/s1600/P1010978.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydGuj_UhpnNZlVnbmqLP2NNZ7Y0JW3NymP6kNsXjHqoTj4eTmbHkjpQhm0BiRdU_uNSu0WDbQjXn2g6LfBziCrcvgaQtDNIy9hlJI72kKWNeptA_opCVekxaHPZounX8ZbnMvrQCYWcw/s1600/P1010978.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked duck egg custard, mandarin mousse, butternut squash jelly</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6XzzDq_w5Onl372_EjDR5L7dNZVJBIvFvpdWQ05yU5uL226oVhyphenhyphen9hs3XmssRtN04MFCWGQDmbB2tNw87SBenfQ91bdcmDdqVqMeabaps8Lr2VyR8uNUD4GylxkqD5dBc1jY5G3X1X6Y/s1600/P1010981.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6XzzDq_w5Onl372_EjDR5L7dNZVJBIvFvpdWQ05yU5uL226oVhyphenhyphen9hs3XmssRtN04MFCWGQDmbB2tNw87SBenfQ91bdcmDdqVqMeabaps8Lr2VyR8uNUD4GylxkqD5dBc1jY5G3X1X6Y/s1600/P1010981.JPG" height="275" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana cake, chocolate, salted caramel, coffee ice cream</td></tr>
</tbody></table>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">By the time we were served the much-needed coffee accompanied with chili-flavoured
truffles, we had missed our last bus, but the prospect of taking a taxi back home after this extraordinary
fine dining experience was much more adequate anyway!</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">And m</span>y conclusion from my supper club experience <span style="font-size: small;">to date</span>: It’s a great way to meet like-minded people in a relaxed
atmosphere, an unusual dining experience, and most importantly an opportunity to
eat delicious food prepared with care and respect!
</span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">If
Russel hosts a supper club again, which I very much hope he plans to do
in the future, I will make sure I get my name on top of the list again!</span></span> </span>
</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-20489827389842734112013-04-12T15:59:00.000+01:002013-04-12T15:59:57.221+01:00A Bavarian snack in the Guardian<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinu5qm32RUoENBmFCUPN1hPKVDiuN6e9v0g7pOQvlXRlHyozImhuJKW2qPBn5BreNwsHYSGeZ7V2WrU0qR8P15gR4ThvVVaemfej0ek1QWKmqp8QJVDdZa0amnJwP7XmK2ipSHzUVGzHA/s1600/Cook-issue+23rdFeb.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinu5qm32RUoENBmFCUPN1hPKVDiuN6e9v0g7pOQvlXRlHyozImhuJKW2qPBn5BreNwsHYSGeZ7V2WrU0qR8P15gR4ThvVVaemfej0ek1QWKmqp8QJVDdZa0amnJwP7XmK2ipSHzUVGzHA/s1600/Cook-issue+23rdFeb.png" /></a><span style="font-family: "Trebuchet MS",sans-serif;"></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Following the pu<span style="font-size: small;">blication of my </span><a href="http://auldfoodallianz.blogspot.co.uk/2013/01/my-pumkin-and-apple-crumble-recipe-in.html">crumble</a> in the Guardian, I was delighted to hear that another recipe of mine was selected by Guardian's Felicity Cloa<span style="font-size: small;">ke & Co for the Reader's recipe swap section of the <a href="http://www.guardian.co.uk/lifeandstyle/2013/feb/23/readers-recipe-swap-dips-felicity-cloake">COOK maga<span style="font-size: small;">zin.</span></a> </span>The theme was DIP and I suggested Obatzda. This cheesy dip is a traditional Bavarian recipe served with pretzels
and radishes in beer gardens, and at the Oktoberfest of course. It is
made out of squashed camembert – hence the name <i>obatzda</i>, which means something like "squashed" or "crushed" in colloquial Bavarian. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Serves 6</span></span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">250g ripe camembert, at room temperature</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">50g unsalted butter, softened</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">80g quark or fromage frais</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2-3 tbsp wheat beer or lager</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 small onion, finely chopped</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 tbsp chopped chives, plus extra to decorate</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">½ tsp caraway seeds</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 tsp sweet paprika or to taste</span></span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b></b>Squash the camembert with a fork, then beat it into the butter and quark until well combined.</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><span style="font-size: small;"> </span></b>Mix in the beer until you have a creamy, smooth paste.</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><span style="font-size: small;"> </span></b>Add the onions, chives and caraway seeds and season with lots of paprika, salt and pepper to taste.</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><span style="font-size: small;"> </span></b>Chill for one hour and decorate with a few sprigs of chives. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I think it tastes best on rustic sourdough bread<span style="font-size: small;"> and with raw vegetable<span style="font-size: small;"> sticks dipped into it. Give it a go!</span></span></span></span>Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-59254571990766472892013-02-23T09:55:00.000+00:002013-05-14T15:11:46.270+01:00Kicking off Lent with a Parsnip Tarte Tatin<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">With Carnival and Pancake Day over, some might remember (or would rather forget) the period of Lent that follows all the fun and food indulgence. I see Lent as a suitable period to remind ourselves of the rich and abundant life that we live and to try and give up one or two indulgent habits. As such, I am planning to cook more Vegetarian food until Easter and hopefully carry on afterwards! Though my partner and I love and eat a lot of vegetables, we don't count ourselves as big fans of veggie food. In fact, we'd almost always go for a nice piece of animal </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">(British!) </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">protein on our plate if we had the choice. Missing out on it </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">for a few days every week for a longer period </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">seemed like a good effort to make, at least in our view.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">So, to get Lent on to a good start, I tried to change our perception of vegetarian food with a simple parsnip tarte tatin. It really was delicious and we only marginally missed our beloved meat!</span><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRUn21sFn_LP7aIGEnj7G14h9rru00iKkFAb7cr8obvSyf3zXxJw4loLbXSmgBATNHkt_mVV0Gq3idWuceU6ijmuXrTYUotvRq20p4PyaIN3MfO9F_4V0yX_onkeOKAuYxSkoF6ke_ko/s1600/P1010994.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRUn21sFn_LP7aIGEnj7G14h9rru00iKkFAb7cr8obvSyf3zXxJw4loLbXSmgBATNHkt_mVV0Gq3idWuceU6ijmuXrTYUotvRq20p4PyaIN3MfO9F_4V0yX_onkeOKAuYxSkoF6ke_ko/s1600/P1010994.JPG" height="460" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Parsnip Tarte Tatin</span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">For 1 medium-sized tarte</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">3-4 large parsnips</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 onion</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 tbsp of olive oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> 2 cloves of garlic </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 tsp finely chopped fresh chili</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 tso finely chopped fresh ginger</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 tsp fresh thyme</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1tsp of brown sugar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 tsp of clear honey</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Salt, pepper and nutmeg </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">50g grated cheddar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">4 sheets of filo pastry</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />Preheat the oven at 200</span><!--[if gte mso 9]><xml>
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Peel the parsnips and the onion. Finely slice the onion and cut the parsnips into 1cm slices. Parboil the parsnips and onions in salted water for no more than 5 minutes. In the meantime, mix together 1 tbsp olive oil with the garlic, ginger, chili, thyme, sugar, honey and season with salt, pepper and nutmeg. Spread the mix into the base of a pie or flan dish and place into the oven for 5 minutes. Once the oil is hot and the sugar and honey have melted, arrange the drained vegetables into the dish, season well with salt, pepper and nutmeg and scatter the grated cheddar on top. Cover with one sheet of filo pastry making sure the edges of the pastry are tucked well down the sides of the dish. Brush the pastry with olive oil and repeat this step with the remaining 3 sheets of pastry. Bake the tart for 30 minutes until the pastry is golden brown and crisp. I would suggest to serve it hot with a green salad or steamed green vegetables; or actually a nice piece of succulent meat would also got quite well I imagine, if the intention was not to create a vegetarian meal!</span><!--[if gte mso 9]><xml>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-53899380936233407322013-02-06T08:29:00.000+00:002013-05-14T15:12:00.763+01:00Petits Choux au Citron<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Having terribly failed at making <!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="line-height: 115%;">é</span>clairs once for my mum's birthday several years ago, I felt it was at the time to give choux pastry a go again. In preparation for a G<span style="line-height: 115%;">â</span>teau St Honor<span style="line-height: 115%;">é</span> that I had planned to bake for the event "<a href="http://edinburghcakeladies.wordpress.com/2012/11/16/when-east-meets-west/">East meets West</a>" back in January organised by the <a href="http://edinburghcakeladies.wordpress.com/">Edinburgh Cake Ladies</a>, I decided to make a few choux buns filled with the traditional cream "cr<span style="line-height: 115%;">è</span>me chiboust" but flavoured with lemon instead of vanilla. Sadly, a nasty virus prevented me from baking the final g<span style="line-height: 115%;">â</span>teau and going to what looks like was a great event. But I'd like to share the following recipe for a few choux buns as they are not as difficult to make as I thought and very pretty and light. I turned to my trusted book, the "Larousse Gastronomique", for the recipe and was very pleased with the result. </span></span><!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The following ingredients will make about 15 choux of the size of a golf ball - if well-risen, that is :-)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients for the choux paste: </b></span></span></div>
<ul>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">80ml water</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">13g butter</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp caster sugar</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">small pinch of salt</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">30g flour</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 medium egg (I found that large eggs make the paste too liquid)</span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Heat the water, butter, sugar and salt until the butter has melted. Add the flour in one go, remove the pan from the heat and stir with a wooden spoon. Add the whisked egg and beat the mixture very hard. You really have to work on this one. Fill the paste into a piping bag or, as I did, use a sandwich bag with the corner cut off and pipe walnut-sized balls on a baking tray lined with greased baking paper. Bake in a hot oven at 200 °C for 20-25 minutes
until nicely puffed up and golden. Leave to cool on a wire rack.</span></span><!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hzjOX59wkBj6ZwF_iE9Fnw9jvLDWaIpr7CaCqkvfFgn7gaIak9XdaajfuG5lEOPzoARDdKe9k7jVEDhbTWbJU8uohSqJzrdvdlmQrYrJ47JslL6gb1cnHJQjHBGbGT-ZBv73eMkObFc/s1600/P1010940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hzjOX59wkBj6ZwF_iE9Fnw9jvLDWaIpr7CaCqkvfFgn7gaIak9XdaajfuG5lEOPzoARDdKe9k7jVEDhbTWbJU8uohSqJzrdvdlmQrYrJ47JslL6gb1cnHJQjHBGbGT-ZBv73eMkObFc/s1600/P1010940.JPG" height="320" width="312" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Cr</span></b><b><span style="font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">è</span></b><b><span style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">me Chiboust: </span></b><span style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<ul>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">125ml full-fat milk</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">1 lemon, zested</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">1 egg, separated</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">30g caster sugar</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">3g powdered gelatine</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">15g cornflour</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">small pinch of salt</span></span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Soften the gelatine by adding 1 tsp of
water to the powder. Heat the milk with the finely grated lemon zest. Using an
electric mixer, whisk together the egg yolk and sugar until fluffy. Stir in the
cornflour. Add the warm milk slowly while mixing and return the mixture to pan.
Bring to the boil and whisk in the softened gelatine. Cook over low heat while
constantly mixing with a hand-whisk until the cream starts to thicken. Take off
the heat and chill for at least two hours.<o:p></o:p></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">When set, fill the cream into a piping
bag. Pierce small holes into the bottom of each choux bun using a chopstick.
Insert the nozzle of the piping bag into the hole and fill the bun with cream.
Dust with icing sugar and enjoy!<o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Small choux filled with lemon cr<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">è</span>me chiboust</span></span><!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-5332446221821514252013-01-31T08:30:00.000+00:002013-05-14T15:12:14.242+01:00My pumkin and apple crumble recipe in the Guardian<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyF3-m567zYgpdfPeMBhSOZpiwFxrE1l0IKVGgWDoLFUDcbkG7ei0QKvMY7bZ-2xi010YalXtk7lRFi_j8BOIo_t4D2uGTpdRkdGFiO0Ep2KcS09BzqCvQ0zYBrNgjiGzC9ltJSJHWmaI/s1600/Cook-issue-3-001.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyF3-m567zYgpdfPeMBhSOZpiwFxrE1l0IKVGgWDoLFUDcbkG7ei0QKvMY7bZ-2xi010YalXtk7lRFi_j8BOIo_t4D2uGTpdRkdGFiO0Ep2KcS09BzqCvQ0zYBrNgjiGzC9ltJSJHWmaI/s1600/Cook-issue-3-001.jpg" height="120" width="200" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The Guardian's new food magazine - issue 3</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Recently I heard about a "<a href="http://www.guardian.co.uk/lifeandstyle/series/readers-recipe-swap-with-felicity-cloake">Readers' recipe swap</a>" in the Guardian's new magazine about food and drink called "Cook". Every week, food writer Felicity Cloake chooses a theme and invites recipe suggestions. The best tried-and-tested recipes will appear in the following Cook issue. I think it's a great idea! When I heard about it, the current theme was crumble. Vaguely remembering a sweet, spicy,
warming and comforting crumble that I cooked a year ago on a cold winter day, I decided to send it to the Guardian.<span style="mso-spacerun: yes;"> And two weeks later, I was told it would be published as the winning dish! I was very very pleased. You can see the article and a photograph of the dish taken by the Guardian's photographer <a href="http://www.guardian.co.uk/lifeandstyle/2013/jan/26/readers-recipe-swap-crumbles">here</a>.</span></span></span><!--[if gte mso 9]><xml>
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<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="mso-spacerun: yes;">The recipe is a sweet pumpkin and apple crumble.</span> I added some apples for extra
freshness and replaced half the butter with rapeseed oil, which gives it a nice nutty
taste and adds some omega-3 fatty acids. The Guardian called it an innovative take on pumpkin pie and wrote further: "The combination of sweetly spiced squash, tart apple and a nutty, treacly topping is inspired"! </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Here is the <b>recipe </b>to serve 6:</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<ul>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">400g pumpkin</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">2 star anise</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">2 British apples, such as Cox</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> 10 Medjool dates</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> 50ml British runny flower honey</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> 30g walnut pieces</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> 75g</span><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">plain
white flour</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">75g fine oatmeal</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> 50g unsalted butter</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">50g rapeseed oil</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">100g dark muscovado sugar</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">1 tsp cinnamon</span></span></span></li>
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<ol>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven at 180°C.
Peel and cut the pumpkin into small chunks and place into a buttered ovenproof
dish. Break the star anise into little pieces and mix with the pumpkin. Drizzle
with 25ml of the honey and bake for 10 minutes. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> Meanwhile, peel the apples and
cut them into cubes. Remove the stones from the dates and cut them into thin
slices. When the pumpkin has softened a bit, add the apples, dates, remaining
honey and walnuts to the dish and toss well.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> Prepare the crumble: In a food processor or with your
fingertips, combine the flour, oatmeal, butter, oil, sugar and cinnamon to
crumbs and sprinkle on top of the pumpkin / apple mix. Bake for 30-35 minutes
until bubbly and golden brown. I would serve it with home-made custard or simply a dollop of <span class="st">crème fraîche</span>.</span></span></li>
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Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-58160898921374017002013-01-24T16:57:00.001+00:002013-05-14T15:12:57.211+01:00Competition prize: Tasting menu at Restaurant Martin Wishart<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">A tasting menu with matching wines at Martin Wishart's Michelin star restaurant in Edinburgh without having to pay: This is what I had been looking forward since I won the runner-up prize at his <a href="http://auldfoodallianz.blogspot.co.uk/2012/11/competition-final.html">cooking challenge</a> for amateur chefs. On December 21st, I redeemed this prize and my partner and me indulged in one, if not the best, meals we've ever had. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I felt that taking pictures of the dishes would disturb our and other<span style="font-size: small;"> <span style="font-size: small;">guest</span></span>s<span style="font-size: small;">'</span> experiences, but I will describe in words the wonderful meal we've had. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">We were greeted with a beetroot macaroon filled with horseradish cream, which was the first of many surprises to come:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Amuse-bouches</b>:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="background-color: white;"> </span><span style="background-color: white;">-</span><span style="background-color: white;">Cauliflower cream with caper relish and golden raisin</span></span></span><br />
<div class="MsoNormal" style="background-color: white;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> -Breaded salsify with peanuts and pickled cauliflower mayonnaise</span></span></div>
<div class="MsoNormal" style="background-color: white;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> -Queenie Scallop with pork jowl and crispy pork skin</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b style="background-color: transparent; text-align: center;"><span lang="IT"><br /></span></b></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; text-align: center;"><span lang="IT">And here the menu<span style="font-size: small;"> and wine list, which <span style="font-size: small;">I was kindly emailed by the Restaurant Man<span style="font-size: small;">ager</span></span></span>:</span><span lang="IT" style="font-weight: bold;"> </span></span></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>CINDERELLA PUMPKIN SOUP<o:p></o:p></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Apple curd and
lobster boudin<o:p></o:p></span></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">CEVICHE OF GIGHA
HALIBUT<o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span lang="EN-US">Mango & passion fruit<o:p></o:p></span></span></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span lang="EN-US">Or<o:p></o:p></span></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">LOCH RYAN NATIVE
OYSTERS<o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span lang="EN-US">Green apple, sauerkraut, caviar d’aquitaine<o:p></o:p></span></span></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>GRILLED & TARTAR OF WILD SEA-BASS<o:p></o:p></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Apple, pickled
yellow radish, citrus and ginger broth<o:p></o:p></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">FREGULA SARDA<o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span lang="EN-US">Veal sweetbreads roasted in buckwheat, winter chanterelle<o:p></o:p></span></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>ONGLET OF BEEF<o:p></o:p></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Swiss chard,
smoked marrow, caramelised onion, fresh wasabi, <o:p></o:p></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">knotroot, confit
shallot red wine sauce<o:p></o:p></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>PASSION FRUIT & AROMATIC ORANGE<o:p></o:p></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">White chocolate
mousse<o:p></o:p></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span lang="EN-US">Or<o:p></o:p></span></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="FR">VALRHONA MANJARI
CHOCOLATE CREMEUX<o:p></o:p></span></b></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span lang="FR"><span style="font-size: x-small;">Exotic fruit sorbet, chocolate sable</span><o:p></o:p></span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">There was an extra luxurious dish of "Truffle Risotto with Scallop" that I had instead of the sea-bass. I'm not sure whether that was a clever swap, but we wanted to taste as many different dishes as possible and the risotto was decadent and delicious! My partner also had an extra cheese course with a selection of 5 cheeses that I all got to try :-) </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Now here are the accompanying wines:</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="IT">2011 DOC Soave, Campo le Calle, Latium Morini, Italy<o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="FR">2010 Muscat sec, Les Fruits Defendus, Domaine de Provenquiere, France<o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="FR">Or<o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>2011 Riesling, Eden Road Wines, Canberra, Australia<o:p></o:p></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>2009 Dry River Gewurtztraminer, Martinborough, New Zealand<o:p></o:p></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>2010 The FMC Chenin Blanc, Stellenbosch, South Africa<o:p></o:p></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="FR">2010 Corbiere, cuvee classique, Chateau Ollieux Romanis, France<o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="EN-US">{{{</span></b><b><span lang="EN-US"><o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="FR">2006 Montbazillac, Chateau Tirecul La Graviere France</span></b><b><span lang="FR"> <o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="IT">Or<o:p></o:p></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b><span lang="IT">2009 Reciotto della Valpolicella, Tommasi, Italy</span></b><span lang="IT"> </span></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">It was amazing how well the wines complemented each dish. Being very un-experienced and unknowledgable in wines (something I desperately need to change!), I was amazed to taste for example a creamy wine with my creamy risotto. It was the first time that we had so carefully matched food and wine and it was a great experience - one definitely to be repeated!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">After having been treated to so much delicious food and wine, it was time for an espresso, which was served with chocolates flavoured either with raspberry, <span style="background-color: white;">passionfruit and mango, </span><span style="background-color: white;">salted caramel, </span><span style="background-color: white;">praline or </span><span style="background-color: white;">fresh mint; perfect to round up an excellent meal!</span></span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">What a great evening! I couldn't stop smiling afterwards and will remember this meal for a long time. I'd like to thank Martin Wishart again for this great experience and for organising the competition in the first place. It was great fun and - from my point of view - well worth taking part!</span></span>Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-14434828962454292132012-12-15T18:20:00.000+00:002013-05-14T15:13:08.185+01:00Sweet Mincemeat<span style="font-family: "Trebuchet MS",sans-serif;">Having lived in the UK for over 5 years now and being someone that likes Christmas traditions, I thought it was at the time to turn my attention to sweet mincemeat. I absolutely love everything with dried fruits, so the discovery of British mincepies, Christmas pudding, etc was a delight! </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">To give my mincemeat maximum chance to develop all the lovely flavours of booze and sweet fruits, I managed to remind myself to prepare it in November. After seeing lots and lots of different recipes, I reverted to my all-time favourite and indispensable book the "Larousse Gastronomique". I slightly modified the recipe by reducing the amount of sugar and suet and increasing the proportion of fresh fruits for a ligther and fresher result. Though the beauty of making your own mincemeat is of course to adapt it yourself according to your taste.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Mincemeat iongredients to make 4-5 jars:</b></span></div>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">150g dark muscovado sugar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">200g currants</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">200g sultanas</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">100g chopped dried apricots</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">100g dried cranberries</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 large apples, peeled, cored and chopped</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">100g shredded suet</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">50g mixed peel</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">juice and zest of 1 lemon</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">50ml brandy</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4-5 whole cloves</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp of each cinnamon, nutmeg and ginger</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwJ5Dmft9Od6aKhaXP_w4xBKUNkvOZ7RiHhCYkbbLAA88qUYYW4ea0UEsxLz6h_87vkYFLXshZFup5ywNyLKQI-vevSsmXaLGCDAU0Mq12au9ohxRui892Vc_PA_1Gqinhe0ZwXhQtT0/s1600/P1010831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwJ5Dmft9Od6aKhaXP_w4xBKUNkvOZ7RiHhCYkbbLAA88qUYYW4ea0UEsxLz6h_87vkYFLXshZFup5ywNyLKQI-vevSsmXaLGCDAU0Mq12au9ohxRui892Vc_PA_1Gqinhe0ZwXhQtT0/s1600/P1010831.jpg" height="320" width="264" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Combine all the ingredients together in a large bowl. Sterilise your jars: My way is to make sure my jars are absolutely clean and don't have any detectable smell. Then I just pour boiling hot water into them for three times. Pack the mincemeat tightly into your jars and keep in a dark and cook place. They'll be ready and delicious in time for Christmas!</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaWMVbfPI6cMRmWLmhJ1PDC1JmwSANK9IAzVmXXxPTPtY0qCXm6hBD3LBsIUzchGLSuNfsajnrtKKkEr2CT8qPDYPs8fn440zBemy8zH5QSqgPaDggl1xjHKCcqgHcslw8w6aLcCeOI8/s1600/P1010934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaWMVbfPI6cMRmWLmhJ1PDC1JmwSANK9IAzVmXXxPTPtY0qCXm6hBD3LBsIUzchGLSuNfsajnrtKKkEr2CT8qPDYPs8fn440zBemy8zH5QSqgPaDggl1xjHKCcqgHcslw8w6aLcCeOI8/s1600/P1010934.JPG" height="240" width="320" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>4 weeks later: Mincepies</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Of course I had to make mince pies shortly before Christmas and I had them tested by my British in-laws and colleagues! I think they liked them although I never quite know how to interprete British politeness as a German. In any case, all the pies were eaten which I take as a good sign. I decided to make two different varieties after I had seen a tempting recipe in <a href="http://www.deliciousmagazine.co.uk/">delicious</a> for a macaroon topping - that's my French side coming out once again!</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients for about 20 mince pies:</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">150g plain flour</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">50g ground almonds</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">100g unsalted butter </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">pinch of salt </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">30g icing sugar </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 orange</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 egg yolk </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">about 500g mincemeat</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 egg white</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">pinch of salt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">25g caster sugar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">40g ground almonds</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Pastry</b>: Rub the flour, almonds, salt, sugar, orange zest and butter together with your fingertips. Add the egg yolk and about 1 tbsp of water. Mix everything together quickly and chill for at least 1 hour. For convenience, I often make my pastry the day before and leave it to rest in the fridge overnight.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Pies</b>: Roll out the pastry and cut out disks of desired size using a fluted pastry cutter. Use them to line your buttered pastry tins and prick the pastry with a fork. Add 2 tbsp of orange juice to the mincemeat and spoon as much as you can fit into the pastry cases. Cut small stars out of the remaining pastry and place them on top of half of the mincepies. Bake the pies in a hot oven at 200<span style="line-height: 115%;">°C for 15 minutes. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="line-height: 18.18181800842285px;"><b>Macaroon topping</b>: Whisk together the egg white </span><span style="line-height: 18.18181800842285px;">and a tiny pinch of salt </span><span style="line-height: 18.18181800842285px;">until stiff. Fold in the </span><span style="line-height: 18.18181800842285px;"> </span><span style="line-height: 18.18181800842285px;">sugar and the </span><span style="line-height: 18.18181800842285px;">almonds using a spatula. Spoon the mixture onto the other half of the pies and bake for another 15-20 minutes until golden brown at 180</span><span style="line-height: 18.18181800842285px;">°C. Sprinkle with some caster sugar. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">And now for a complete mix of cultures: British mincepies with a French macaroon topping presented within a German "Adventskranz". A traditional wreath holding four candles, that are each lit on the four Sundays leading up to Christmas.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">Adventskranz</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">Martin and Kevin tasting the winning grouse dish, which looked amazing.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">They pretty much polished off my plate (middle)!</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">Martin and Kevin seemed to take forever with judging. Finally, the verdict: I was given the 2nd prize: Two tasting menus with matching wines in his restaurant! So delighted!</span></span><br />
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<tr><td style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiEyk5-I00UhpvtRdxst2KQdn_z_PSo2Q_H96YLUNaO8b2jo2XjUKHBazQU94pz9HTq9dXxtr_ZdBnIJMa8UUCecrcJO5e4i2p_4ygi1ociGitrpC41sjF9jZ8B_dWbh56nxHH5euFBw/s1600/MWvoucher.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiEyk5-I00UhpvtRdxst2KQdn_z_PSo2Q_H96YLUNaO8b2jo2XjUKHBazQU94pz9HTq9dXxtr_ZdBnIJMa8UUCecrcJO5e4i2p_4ygi1ociGitrpC41sjF9jZ8B_dWbh56nxHH5euFBw/s1600/MWvoucher.png" height="110" width="320" /></span></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">the 2nd prize</span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span"><br /></span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">More details and pictures about the cool school challenge can be found <a href="http://e2.ma/message/wesoc/8zwf1c">here</a>. And a small article with a great picture of all finalists was published in the local newspaper!</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">I've booked us in to redeem my prize on the 21st December. I can't wait! </span></span>Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-37584259635344175032012-11-04T12:05:00.000+00:002013-05-14T15:13:26.182+01:00Two crabs - Two dishes for Two<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">The Edinburgh Farmer's market is always a great place to find new produce and get inspired. One Saturday morning, we saw some velvet crabs sold by the incredibly comical fish monger from <a href="http://www.creelers.co.uk/">Creelers</a>. The crabs are - as their name suggests - <span style="font-size: small;">really </span>velvety on their back, and with 80p per crab a bargain!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">fresh velvet crabs from the Farmer's market</span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">I cooked them for 5 minutes in salted boiling water and served them with homemade mayonnaise flavoured with capers and herbs. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">Mayonnaise with rapeseed oil, capers and herbs</span></span><br />
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<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 egg yolk</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tsp dijon mustard</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">100ml rapeseed oil</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">splash of lemon juice</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">salt and pepper</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tbsp capers</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">1tbsp of parsley (or whatever herb you prefer)</span></span></li>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;"> Add the egg yolk and mustard to a bowl and mix (I use an electric mixer) and slowly pour the oil until thick and creamy. Season to taste with lemon juice, salt and pepper. Finely chop capers and herbs or whatever you fancy (I would have loved some cornichons if I had had some in my cupboard!) and add to your mayonnaise.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">It's so easy to make your own mayonnaise and so good! I like the nutty taste of rapeseed oil and it's really good for you, but of course you can substitute it with any oil you like.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">Velvet crabs are tiny, so getting the meat our of the crab shell was actually quite challenging and messy! The next time I'd probably follow the fish monger's wife's advice and make soup with it. However, we really enjoyed digging into the crabs and trying to get out every last bit of meat, which was really tasty.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">Though messy, the shells were far too precious to be thrown straight into the bin. I made a stock by boiling them in water for about 30 minutes with a few parsley stalks that I've always got lying in my fridge. I strained the liqueur and reduced it down to about 100ml. My idea was to use the concentrated stock </span><span class="Apple-style-span" style="font-size: small;">instead of milk in a </span><span class="Apple-style-span" style="font-size: small;">b</span><span class="Apple-style-span" style="font-size: small;"><!--[if gte mso 9]><xml>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients for four small ramequin:</span></span></div>
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<li><span style="font-family: "Trebuchet MS",sans-serif;">20g butter</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">20g plain flour</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">100ml of crab stock</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 eggs, separated </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Seasoning (salt, pepper, nutmeg)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Parsley chopped</span></li>
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<span style="font-family: "Trebuchet MS",sans-serif;">Start by preparing your moulds to ensure an even rise: Butter the ramequins well and cover the entire inner surface with flour. Shake off any excess flour. Make a b<span lang="FR" style="line-height: 18.18181800842285px;">é</span>chamel sauce using the butter, flour and stock and season to taste. Incorporate first the egg yolks to the b<span lang="FR" style="line-height: 115%;">é</span>chamel and then fold in the egg whites whisked to stiff peaks. Pour the the mixture into the prepared moulds and bake for 15-20 minutes in a preheated oven at 200<span style="line-height: 115%;">°C until well risen. Whatch them for the last few minutes but don't open the oven unless they're ready!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4B6q_SP6cMyW1RMIYMdtjjJClCgDo_GjhhI7g0RRBDDWPCEkfqI3p2I0gZqFZT4HX_e8kydWCYZFyHqMaVv8iG3zOSxUmj8I3_8lWCSc2e547GVa0pDIyqJb1fT6drrpfBErhMt-YKA/s1600/CrabSouffleModified.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4B6q_SP6cMyW1RMIYMdtjjJClCgDo_GjhhI7g0RRBDDWPCEkfqI3p2I0gZqFZT4HX_e8kydWCYZFyHqMaVv8iG3zOSxUmj8I3_8lWCSc2e547GVa0pDIyqJb1fT6drrpfBErhMt-YKA/s1600/CrabSouffleModified.jpg" height="229" width="320" /></a></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="font-size: small;">The souffl</span><span class="Apple-style-span" style="font-size: small;"><span style="line-height: 115%;">és</span> rose nicely, but I have to say that nothing beats a traditional cheese souffl</span><span class="Apple-style-span" style="font-size: small;"><span style="font-size: small;"><span style="line-height: 115%;">é</span></span> with a proper b</span><span class="Apple-style-span" style="font-size: small;"><span style="line-height: 115%;">é</span>chamel sauce made w<span style="font-size: small;">ith mil<span style="font-size: small;">k</span></span>!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-69070371351780911612012-10-23T16:26:00.000+01:002013-05-14T15:13:47.226+01:00Cook School Challenge<span style="font-family: "Trebuchet MS",sans-serif;">Here we are 5 months later:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">A cooking challenge organised by the Cook School by Martin Wishart. The brief: A seasonal dish cooked in under 1h. Having thought about cooking competitions for a while, this sounded like the perfect opportunity for me to come up with a great recipe and test my cooking skills. My dish, which got selected for the semi-final, is me on a plate: French techniques that I learnt from my mum combined with my passion for Scottish produce. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="text-align: left;"><span style="font-size: x-small;">Chestnut tartlet with heather crème patissière and brambles, <br />accompanied with a spiced bramble coulis and a<br />hazelnut praline</span></span></span></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">After an hour of totally focused and nerve-racking cooking whilst Martin Wishart stood behind me watching me rolling out the pastry, I was ready to serve. Martin and his chef Kevin tasted all the dishes in the <a href="http://www.martin-wishart.co.uk/cook-school-by-martin-wishart/dining-room.aspx">dining room</a>. After a huge mountain of washing-up, a glass of wine and chats with the other contestants, the waiting time was finally over, and Martin announced his verdict: I was the first to be put through to the final! This was incredible. I was over the moon as it meant so much to me.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Well, I'm back practising now for the final on 20th November. Watch this space!</span></div>
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Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0tag:blogger.com,1999:blog-3238829233124136508.post-10999649987740201282012-05-19T15:38:00.000+01:002013-01-14T10:07:51.405+00:00A Masterclass at the Martin Wishart Cook School<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">My Scottish foodie adventure started with a present for my 30th birthday: A masterclass with <a href="http://www.martin-wishart.co.uk/home.aspx">Martin Wishart</a>!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH7m61Wi4F5822UyKzYS_cN-3MYCLECnTv3f7uOl2W2jh1jERo_XGSE9VjUDMIDOIuH0dT-vccEx4BWvgrJ2ZsDX8GdiGBzCC_vNK0HRhff3RrCVhMeA5zpEMDX8uF5s4UN5PY6CSa6s/s1600/Foto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH7m61Wi4F5822UyKzYS_cN-3MYCLECnTv3f7uOl2W2jh1jERo_XGSE9VjUDMIDOIuH0dT-vccEx4BWvgrJ2ZsDX8GdiGBzCC_vNK0HRhff3RrCVhMeA5zpEMDX8uF5s4UN5PY6CSa6s/s1600/Foto1.jpg" height="293" width="320" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">On the menu:</span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">New Season Garlic Velout<span style="line-height: 115%;">é</span> with Scallops and Poached Grapes</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Roast Squab Pigeon Breasts with Crispy Leg Bonbons and Cassis Jus</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Amaretto Parfait with Poached Pear Coulis and Praline Tuille</span></span></li>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">What a great day! Seeing Martin cook was an inspiration. I learnt so much, from opening my first scallop to making a pigeon sauce. Martin and his chefs were always around to help and offer advice. We got to eat each of our dishes and drank amazing </span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">wines</span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> that were selected by his (half-French) sommelier. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">My main course - delicious!</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> All 3 courses were delicious and the accompanying wines too! It really was a great experience that I can highly recommend! </span></span></div>
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Anonymoushttp://www.blogger.com/profile/14682827112276196318noreply@blogger.com0