Warm Prosciutto and Blue Cheese Salad and BBQ Ideas

I have been all about the recommendations lately, and not giving much out about what I have been cooking… mostly because I haven’t.

In between decorating, enjoying the little bursts of sunshine and generally being quite busy I haven’t been cooking properly lately. There have been lots of Waitrose/M&S trips to buy food I don’t have to do anything with.

I need this break I think. It hard to get anything done in an evening if you plan on cooking properly and I am a girl who likes her early nights.

But anyway this is a little something I made for my girlfriends a couple of weeks ago and have been meaning to make again and make prettier and better so I could share it with you.

I have made it again, yesterday, after a few glasses of wine in the sunshine it’s the only thing I could think of, but it definitely wasn’t prettier so here you are. I am sharing with you anyway with a photograph from my phone. I hope that’s okay… it really is a good salad and another ‘boy-friendly’ salad, I had proof last night.

As this is a salad I am not giving you quantities you can make it for 1 or many, teeny or huge.

You need;
Rocket and spinach
Tomatoes
Mushrooms
Red onions
Potatoes
Blue Cheese
Prosciutto

So first I caramelised the onions, do take your time with this do it slowly and take at least 30 minutes, you might want to do this first. About 15 minutes in a sprinkled sugar on them and then stirred that in. Fry on a low heat with a little oil and stir and watch.

At the same time I put all the tomatoes on a baking tray with some olive oil and seat salt and black pepper again on a low temperature and left them in there while I cooked everything else. I used the best cherry tomatoes I could get my hands on but you can use any kind you like.

This was also the first time this year I tasted Jersey Royals, damn they are lovely. ut again you could use any potato you want, I simply boiled them because of all the other tasty (naughty) ingredients in this dish but you could also fry them up with the prosciutto. That would be good…

So those are the bits you need to cook, fry your prosciutto last then you just need to chuck your salad into the bowl, add those hot bits then the crumbled blue cheese (I used Gorgonzola this time and have also tried it with a Stilton) and lastly the Prosciutto.

And yes I did serve it with a huge lump of garlic bread. What?

*Since it is BBQ weather (finally) in Bristol here are some more sunshine worthy recipes for you to try this weekend.

Salads;
Apple and hazelnut salad
Strawberry and halloumi salad
Blueberry and goats cheese salad
Sweet Potato, pomegranate and halloumi salad
Asparagus and mozzarella salad
The perfect Caesar salad
Grilled peach salad
Griddled potato salad

Dips;
Guacamole
Hummous
Salsa

Bread;
Soft white rolls

BBQ;
Beef burgers
Bean burgers
Red chilli fish patties
Lamb Kofta

Or use my Portugal post for inspiration, all we did was BBQ and eat the pool…

Eating in Portugal

or this for a simple quick supper that lets you stay outside for longer

Pan-fried salmon and avocado salsa

Montpelier Basement

Yet another visit to Montpelier Basement run by Elly and Dan

I should really keep this to myself as I have already told you to go here but I thought it would be good to start the week in the UK before I blog through my Australia reccomendations.

I just love the space, with the fire and the mixed up tables of people, it’s a fun evening, always.

We started with crispy chicken skin with tarragon mayonnaise. My husband came with me this time and since he’s not massively into the idea of sitting with randoms I think this is what swayed it (after eating it in Thailand)

It’s not something I was into, even though it was tasty I cannot get down with the texture. Husband loved it though.

Our beautiful candle lit table. I love the cutlery.

We then had a little Wye Valley Asparagus Soup.

The thought of a six course meal might not appeal but Dan and Elly get each portion exactly right, lots of dishes that are slightly smaller than you would think meaning by the end you are indeed stuffed but you can still move. Just.

Then Hake with English tomato salad. This salad was so tasty, I really should ask what they did. One of the stand out bits for me.

This is where I went a little wrong, Elly had tweeted a photograph of a cheese tart she had made that day, and I had gushed about how amazing it looked… she shared the recipe (Simon Hopkinson recipe from this book)

Then she gave me some. It was seriously good but I didn’t account for this in my tummy. But so so good. I have to make this.

Then the main, my favourite kind of meal, Braised Salt Marsh lamb with peas, pea shoots, mash potato and rosemary.

The lamb was amazing, braised until it melted in your mouth, amazingly smooth mashed potato and peas. Peas are my thing. I eat bowls of them on their own with black pepper so this dish made me very happy.

I would say simple and comforting but Dan mentioned how much of a pain the lamb was so not simple to cook maybe!

Then the ice. The ice is always my favourite. Sounds crazy but it’s true. This time it was rhubarb and Gin, it was almost like an alcoholic sorbet. Amazing. I wish the guys would open an ice shop. Near my house.

I ate mine, then finished my husbands (his was a bigger portion, I protested, he shared) and then Elly brought me some more. She is good, she knows how to keep a girl happy, more gin…

So I know I have said that the tomato salad and ice were my favourite, and then I love the main but the dessert was insane. I think I almost am surprised when I like something so light and simple but never when eating meat or chocolate that’s the only way I can explain why I loved those two parts so much. It doesn’t mean I would pick them over this badboy…

Chocolate pudding with creme fraiche and salted caramel crumbs.

Crumbs indeed.

Salted caramel has me obsessed right now, creme fraiche with chocolate is so amazing and the pudding was like a chocolate volcano.

The outer shell was so thin, most of the inside was gooey chocolate amazingness.

Like chocolate lava. Not an original analogy but it works.

Then the rarebit, which is Montpelier Basements signature ending. Amazing as always, and my husbands favourite bit (rarebit is a huge favourite and he never gets to eat it) I need to try and make him something similar. Although I doubt it would ever match up I must try.

Crap. Now I want rarebit for lunch.

So go, I know there is a basement this month but you may have left it too late to book…

 You can book by joining the mailing list, email montpelierbsmt @ gmail and follow them on twitter here

Square Food Cookery School – The Spice Trail; 3 recipes inside.

One of our wedding gifts from our friends was some cookery school vouchers with The Square Food Foundation, we didn’t get around to starting to use them until now.

I booked us onto the Spice Trail evening for a date night…

The kitchen is a big light space with enough cookery stations for people to pair up.

We sat with the chefs first while they talked a little about chillies and spices. Here are some points they raised… most of you will know these but I thought I would include them anyway.

Chillies;

• The general rule of thumb is that the smaller the chilli the more potent it is; the heat is concentrated in the seeds and the veins of the chilli (simply because they are smaller)
• Remove seeds from chillies to make them milder for cooking or leave them in to gain full effect
• Take care when preparing chilli to avoid touching the eyes and sensitive skin; wash hands, boards and knives thoroughly after preparing chillies – wash with soap before adding water, as chillies are oily this will remove the heat.
• Chilli powder dried chillies are used sparingly and should be added at the beginning of cooking; they will keep for 12 months in a cool, dark place
• Cooking does not really diminish the intensity of chillies but their strength can be mitigated with cream or yoghurt

And spice;

• Spices like cinnamon, cardamom, mustard seed, coriander, cumin, tumeric & fenugreek should be added at the early stages of cooking to release flavour
• Salt is vital for carrying flavour and should be added at the beginning of the cooking process; check the seasoning at the end of the cooking and adjust

We made 2 dishes and ate 3, 1 Thai influenced, one Indian influenced and a dessert.

First we started our main;

A quick chicken curry with yogurt and spices

This is a really tasty alternative to the greasy take away you might have eaten if you’d had slightly less energy. I like to serve it with a little yoghurt and naan bread for an inexpensive, warming meal.

Serves 4-5

For the curry base
¾in ginger, peeled
6 fat garlic cloves, peeled
3 medium tomatoes, chopped into large chunks
1½ tbsp ground coriander
1¼ tsp garam masala
¼-½ tsp red chilli powder, or more if you like it hot
½ tsp turmeric powder
1 tsp cumin powder
3 good tbsp of full-fat Greek yoghurt
Salt to taste

For the curry

750g chicken thighs, skinned
7 baby potatoes, peeled and quartered
3 tbsp vegetable oil
2 tbsp ghee or unsalted butter
1 medium onion, finely chopped
3 handfuls of baby spinach
Handful of finely chopped coriander leaves and stems

 For the base, make a paste of the ginger, garlic and tomatoes. I use a hand blender, but you can chop the tomatoes and finely grate the ginger and garlic – the sauce will not be as smooth though. Stir in the spices, salt and yoghurt. Add the chicken and potatoes and leave to marinate in the fridge for 10mins. Heat the oil and butter/ghee in a medium non-stick saucepan. Add the onion and cook over a moderate flame, stirring often, until the onion is well browned on the edges, around 7-8 minutes.

Add the chicken, potatoes and curry base and cook over a moderate-high heat, tossing the chicken in the paste quite often until small oil droplets start to form on the base or edges of the pan; this takes around 10-12 minutes. If it still isn’t cooked, you can add a splash of water and cook for another 5 minutes or until the water has reduced.

Add enough water to come halfway up the chicken and bring to the boil. Cover and cook on a low flame until the chicken and potatoes are cooked through, around 12-15 minutes more (depending on the size of the joints and potatoes).

Add the spinach and, once wilted, taste and adjust the seasoning. There should be enough of the sauce for a creamy gravy; if not, add a little more water from the kettle. If you add too much, reduce over a high heat.
Stir in the coriander and serve.

For the vegetarian alternative – replace the chicken with one small cauliflower, leaves removed and broken into florets. Treat in exactly the same way as the chicken.

Pilaff Rice

 25g 1oz butter or ghee
2tbsp onion or shallot, finely chopped
400g 14oz long grain rice, preferably basmati
Scant 1 litre chicken stock
2tbsp herbs (parsley, thyme, chives), freshly chopped, optional
Salt and pepper

Melt butte or ghee in a casserole, add onion and sweat for 2-3min. Add rice and toss for 1-2min, just long enough for the grains to change colour. Season with salt and pepper, add stock, cover and bring to the boil. Reduce heat to a minimum and then simmer on top of the stove or in the oven (170°C/325°F/gas 3) for about 10min. By then the rice should just be cooked – about 10min. By then the rice should be just cooked and all the liquid absorbed. Just before serving, stir in the fresh herbs if using

This is so worth the extra effort so go for it people, best rice ever.

Sea bass or grey mullet en papillote

Serves 4

4 x 160g fillets of sea bass or grey mullet, cleaned, scaled and trimmed
Olive oil
2 red chillies, deseeded and cut into thin strips
1 stalk lemongrass, outside leaves removed, discarded and very finely slice
400g can coconut milk
1-2tbsp fish sauce
Juice and zest of 1 lime
4 lime leaves, very finely sliced

( I would also add some sugar, Thai food is supposed to hit the 4 different tastes (salt, sour, sweet and bitter) and this didn’t really. Not my favourite dish)

Preheat oven to 220C (425F) gas 7.

Season fish inside and out with salt and pepper. Brush four 12in (30cm) squares of foil with a little olive oil and put a fish diagonally across the centre of each piece. Bring sides of the foil up around the fish and crimp together tightly at each end leaving the top open.

In a bowl mix the coconut milk with the lemongrass and chilli, lime zest, juice and lime leaves. Spoon the mixture over the four fish.

Finally, pour a teaspoon of fish sauce into each parcel then seal well. Put on a large baking sheet and bake for 10min.

To serve, put the unopened parcels of fish on four warmed plates and allow each person to open up their parcel. Serve with coconut rice.

The curry was great though and this really is a good easy recipe that most people will like as you can tailor it to anyone’s heat tolerance and likes and dislikes.

My husband has already made this again.

Like I said I wasn’t hugely into this dish but I think a few tweaks and it could be good.

The dish we didn’t get to make (due to time) was the dessert but the lovely Square Food people passed on the recipe so I hope to make this soon.

Rich Chilli Chocolate Tart

For the Sweet Pastry 
 
250g flour
85g icing sugar
125 butter
1 vanilla pod, halved lengthways and seeds scraped out
1 small egg beaten

First make the sweet pastry. Sift flour and icing sugar until completely combined. Rub butter into the flour until nearly breadcrumb consistency. Make a well in the flour and add vanilla and egg yolks. Knead mixture with fingers. Refrigerate for a minimum 20 minutes

Roll out the pastry as thinly as possible and line a tart case with it. Bake blind for 15 – 20 minutes at 190°C then for a further 5 minutes with the baking beans removed, until the pastry is completely cooked.

For the Filling

700ml cream
pinch chilli flakes
350g 70% cocoa solids dark chocolate
5 eggs
2 yolks
1 tsp cocoa powder
150g sugar

To make the tart filling, bring the cream to boiling point with the chilli flakes then remove from the heat and pour over the chocolate, stirring to combine until the mixture has a smooth, glossy consistency. In a separate bowl, combine the sugar, eggs, yolks and cocoa and then stir into the chocolate mixture. Pour into the sweet pastry case and bake at 150°C – 160°C for 15 minutes until the tart is just set. Remove and cool for 30 minutes before eating. Serve with crème fraiche.

 We still have more vouchers to spend and I am looking forward to picking our next course. This one was a great way to spend an evening but as we both cook with chilli and spice a lot at home we didn’t really learn much. So next time instead of sticking to what we know and like I might pick something geared towards something we don’t cook.

Check out the Square Food Foundation – they are doing really great things.

Bravas

Last weekend for date night my Husband and I headed to Bravas, the newest hot spot in Bristol for tapas on Cotham Hill.

Bravas actually used to be a supperclub making this venture somehow even more impressive.

It is a beautiful space and was so busy, just like it should be, people eating at tables and the bar and every space possible.

The menu… all the classics are there

It was so packed I was so thankful I had booked and felt bad as we had to kick people off our table so we could sit.

They bring you bread right away, bonus points for the delicious butter pats.

We had to get some manchego cheese, husband wasn’t impressed but I like it and it wouldn’t be right not to, not when in Spain .

I loved the patatas bravas. I think I’ll order two next time. The presentation is too cute and also practical as your potatoes stay crispy. Love.

 
We also tried a delicious fresh salad with oranges, I do love a fruity salad. This was so good I’ll definitely make it at home.

Squid, my husband favourite. This was so fresh and barely cooked. Amazing with aioli.

We kept going with the lamb chop, which was beautiful. Cooked very simply and with a little taste of herbs this was great and even though I am still a little squeamish with bones we ate every last bit of the meat.

 
The grilled Iberico pork, looking a little sad on the plate but was delicious. Again could have eaten two of these, but then that wouldn’t be tapas would it.

I was stuffed at this point but since I really wanted to recommend Bravas to you all I had to have a dessert, since my recommendations are so often 1 course. So for you I tried a custard tart, not because I obsessed with them or anything.

I really need to make these! 

I love places like this, a sociable, lively place to have drinks and some nibbles of food. We were pretty full but not sleepy full like you are after a big meal. Definitely a great place to go with a group of friends too. I will be going again for sure.

Bravas

Happy Friday!

Friday is here.

It has been a busy but really good week, I am back in the game (finally) with the gym and have seen lots of friends. And the best thing?

I have no plans tonight… no plans!

I was up at 6 to gym it, so that is done, I am going to buy something delicious for dinner on my lunch break which means come 5 o clock I can swan straight home, straight into a big hot bubble bath and then straight in to my pjs.

Yes I am excited by that, and yes I may be a loser, but I am a happy loser.

My Husband is out with friends so I can have whatever I want for dinner, usually when I only have myself to worry about I revert to single girl days of a dinner of toast or cheese and crackers.

Tonight though I want to cook myself a feast.

Problem is I have no idea what I want… Ideas please.

I may be spending my day drooling over Spoon Fork Bacon. My new obsession. I like the look of something like this…

Served with a big glass of Shiraz. Yes.

Have a great weekend People.

Photo from Spoon Fork Bacon