Full as an Egg Suppers

Hello!

I am back at work after my break and feel so refreshed and raring to get back to it.

It is with that I can finally announce that I have been asked to host a supper!

A friend of mine who is a professional chef has asked to team up… so he will cook, I will help and learn, and I will decorate the table and look after you all… I hope you can come!

Space is very limited for a our first dates, which are Thursday 17th March and Friday 18th March and will be £25 and the location is in Knowle at the chef’s beautiful house, please email fullasaneggsuppers at gmail dot-com if you would like to come along…

The location and full menu will be announced nearer to the event.

We have big future plans for our venture, and I cannot wait for our first one!

We are looking to serve at least 5 courses… I will let you know more as and when we have decided.

Very excited.

Dorset is Darling…

So I haven’t been able to post this week as I took the Boy away for his birthday, and I feel like I haven’t stopped eating or drinking!

I am actually craving health, salads, pulses and the gym… but first the Boys parents are here for more eating and drinking, so Monday it is!

I do love Bristol and as small a city as she is, it is very busy…

I already miss the peace…

I miss the seaside…

I miss the wood burner that made the house oh so cozy…

I already miss our little house!

You can find out more about our stay in this beautiful cottage here, including how to book this little treat.

I am back to normal next week so will hopefully be cooking lots and blogging lots and I also have some exciting news too!

Chilli and Thyme Chicken

To go with those scrummy smashed potatoes another easy dinner…

You need;
1 birds-eye chilli, finely chopped
4 sprigs fresh thyme (leaves removed)
Olive oil
Seat Salt
Black Pepper
2 chicken thighs, bone in skin on if you like, not if you don’t, I also cooked 2 chicken legs at the same time

1. Chuck a good glug of the olive oil over the chicken and rub in the thyme leaves and chilli, add lots of sea salt and black pepper, leave for at least 20 minutes

2. Brown the chicken for a few minutes with olive oil in a skillet

3. Place in a foil covered roasting dish for 35 minutes

I served with pan fried kale and shallots, plus those smashed potatoes

No fuss dinner!

Smoked Garlic Smashed Potatoes

An easy side dish…

I am only posting this to get you all to try smoked garlic, I got some recently from Source and finally got round to using it last night in the simplest way possible… to make some garlic potatoes.

It was a pain to get into…

But so worth it, smoked is my new favourite flavour!

You need;
3/4 medium red-skinned potatoes, cut into bite size chunks and boiled for 7-8 minutes
Sea Salt
Black Pepper
Olive Oil, the best you can get
1 clove of smoked garlic -if you can’t find it I am sure this would be just as yummy with some crushed garlic

So once your potatoes are boiled chuck them in a skillet with a good glug of the oil (when its hot) and the garlic, loads of seat salt and black pepper and smash them around.

That’s it… yummy with chicken.

I am going to make these a lot.

Lunch at Mama’s, Roast Vanilla Plums

So for pudding another River Cottage recipe, my Mum does love Hugh!

See here for details.

You need;
About 12 plums
2 vanilla pods
Unsalted butter
About 60g caster sugar
4 thick slices crusty white bread

Preheat the oven to 190C.

Halve the plums, remove their stones, then arrange cut side up in a baking dish. Snip each vanilla pod into pieces about 1cm long, then place a piece in the hollow of each plum, along with a tiny scrap of butter and a teaspoon of sugar.

Roast for about 20 minutes, or until they are tender and the syrupy juices are running.

Toast the bread and spread generously with butter. Spoon the plums and their hot, sticky juices on to the toast, Mum served with vanilla cream…

So good!