Thursday, 20 August 2015

Baked Aubergine, Figs, Tomato & Leek

With all the work and research I put into the weekly menu at The Nook it is lovely when great feedback about the food is received. Our latest Trip Advisor review was much appreciated this morning and makes all the hard work put in by all the staff well worth the effort.

"Stopped for lunch on the way home, never having been to Dunchurch before. Frankly we would have settled for a standard bar meal (it was late and we were hungry) but instead we had a gorgeous quiche - thin pastry & plenty of filling, & a fabulous baked Camembert topped with sliced peach and pomegranate seeds, both delicious. We had expected an average cafe and had discovered a hidden gem.

Prices were reasonable considering the quality and as for so-called slow service - well, the staff were delightful and in our opinion food like this is well worth waiting for "



Todays light bite dish, as many of my others, I discovered on pinterest.
Dishes such as these always excite me as they are a) different, b) gluten free c) great fresh ingredients and d) vegetarian.  
Easy to prepare and quite quick to make this has been another success on the menu.

The aubergines are first prepared, and baked in the oven, topped with a scattering of finely chopped garlic, sea salt crushed black pepper and a drizzle of olive oil.
Prepared aubergine with garlic & olive oil
 
 
 
 
When soft to touch sprinkle crumbled feta on top and return to the oven for 5 minutes whilst preparing the other ingredients.
Melt a little butter or oil in a frying pan and add some halved cherry tomatoes. As their skins blister add some thinly sliced leeks and cook for a couple of minutes.

Baked aubergine with feta topping
 
 
 
 
Take the aubergine from the oven and place the tomato and leek mix on top of the feta. Slice, or quarter, one or two fresh figs and place amongst the other ingredients.
 
 
Baked Aubergine, Feta, Fresh Figs, Cherry Tomatoes and Leeks.
 
 
 A drizzle of balsamic reduction, made by boiling up balsamic vinegar and sugar, finishes this dish off nicely. 
 

Baked Aubergine, Feta, Fresh Figs, Cherry Tomatoes and Leeks.
Linking up this week with:
Tasty Tuesdays
Foodie Friday and Everything Else
Simple and Sweet Fridays

Friday, 14 August 2015

Caribbean Brown Chicken Stew


  It seems very rare that I cook at home these days. My boys have grown, and fend for themselves, and, after a long day of cooking for the general public each day at work, I really can never be bothered when I get home.
The past 10 days I have been on sick leave from work. For a workaholic this is not good news, especially as the first few days found me bed bound and unable to walk. I'm now at the stage where I feel well in mind but my body is still slightly lagging behind and I'm bored!
Hopefully my return to work is imminent so my days now turn towards thoughts of new meals for the menu when I return.  
 
 
This week on the internet I came across this rather lovely dish called Caribbean Brown Chicken Stew made from lovely fresh chicken, vegetables and herbs, exactly the type of meal that would fit the café menu.
Not quite sure what makes it 'Caribbean' to be honest but I made it for my family and what a lovely, tasty meal. My son thought the chicken would also work well in a tortilla wrap.   

Lots of photos today. Cooking at home allows me more time.

Ingredient list - to serve 2-3 people

5 or 6 chicken thighs, skinned
Zest & juice of 1 Lime
4 Spring Onions, finely chopped plus 1 extra to garnish
2 Cloves Garlic, finely chopped
1 Red Chilli (or Scotch Bonnet if you like the heat) de-seeded & finely sliced
1 Tbsp Soy Sauce
1 Onion, finely chopped
1 Red Pepper, finely chopped
4 Sprigs Thyme
2 Inch Piece Ginger, peeled & grated
3 Tbsp Light Brown Sugar
25g Butter
Tin chopped Tomatoes


 
 
This isn't a speedy dish. Allow time to marinate the chicken, at least an hour, overnight if possible to taste the full flavour.
To marinate, place the chicken pieces in a bowl and add all the ingredients except for the sugar and tomatoes. Cover with cling film and keep chilled in the fridge.
 
 
 
 
 
When the chicken is ready to cook, remove from the marinade and pat dry with kitchen towel. Keep the marinade to one side as this adds to the stew later.
Heat the butter in a deep frying pan ( I used my wok) and add the sugar. As it begins to caramelise add the chicken pieces and fry until you have nice caramelised bits on both sides.
Remove from the pan and set to one side.
 
 
 
 
 
 
Using the same pan, add the marinade and fry for a few minutes to soften. 
 
 
 
 
 
 
Add the chicken pieces and the tinned tomatoes and just enough water to cover the chicken. Season and simmer for about 20 minutes until the chicken is cooked and the sauce has thickened.

 
 
 When ready serve with rice and garnish with chopped spring onion.
 

  
 
Definitely on the menu next week!!  
 
 
 
Linking up this week with:
Tasty Tuesdays
Foodie Friday and Everything Else
Sweet and Simple Fridays

Tuesday, 4 August 2015

Baked Camembert With Figs, Peaches, Passion Fruit, Pomegranate & Pistachio Nuts

 The kids have finished school for the summer, and August has arrived bringing the hot weather for the holidays. Well supposedly!!
As always, in England, we have a few hot, sunny days and get all excited, and then the clouds, wind and rain burst through again.
Remaining optimistic for hot weather this week I have put a light bite meal of baked camembert on the menu. 
Baked Camembert has become quite a popular dish the past few years in pubs and restaurants.
Easy and quick to prepare, the camembert is placed in the oven for about 10-15 minutes at 180° and served with crusty bread, usually on a slate or wooden board.
This is usually it, however, I spotted a gorgeous photo on pinterest this week with figs, pistachio nuts and pomegranate on top of the camembert and knew that was perfect for the café menu!
I was right, already it's been a great success, with 2 alternative toppings being served.

One version was topped with fresh, juicy peach, pistachio nuts, pomegranate seeds and my raspberry & strawberry ketchup served with crusty white baguette.




Is your mouth watering??




 
 
 
 
 
 
The second version was with fresh figs, passion fruit, pomegranate seeds, pistachio nuts topped with my tasty raspberry & strawberry ketchup.
Served on a rustic, wooden board with warm crusty baguette. 
 
 
 
 
 
 
Which version is your favourite?  
 








Linking up this week with:
Tasty Tuesdays
Foodie Friday and Everything Else




Tuesday, 28 July 2015

White Bean & Chicken Chilli

I can understand the concept of writers block must be truly frustrating and depressing for a person in that trade. Having to constantly be inventive, imaginative, inspiring and all in a time limit is a concept I know all too well.
We only have about 7 items on the café menu but they change each week and, every so often, I get 'chefs block' and struggle to produce the goods.

This week my struggle was with my menus hot dish. We only serve 1 a week so I try to keep customers interest with new ideas, classical twists and flavours.
I rarely look to google for my ideas, now I just stick to Pinterest. A truly amazing site where you can put together scrapbooks of all your favourite items on the internet and look at what everyone is scrapbooking.
Traditional chilli con carne is a dish that goes well at the café whenever I put it on so I got rather excited when I saw this White Bean & Chicken Chilli on Pinterest taken from a lovely blog
  The Cafe Sucre Farine .



White Beans & Chicken Chilli


A lovely little blog which I'm sure I will head back to for more ideas in the future.
Having bought all the ingredients I set about on Monday morning to put this little dish together and what a success! As always I got all the girls at work to have a taste test before going on the menu and a big thumbs up I received from them all. My only criticism was that I think I slipped with the chilli powder and cumin as it was slightly too hot for my palate. But then I am girl who only eats korma!!  

If you fancy trying this the recipe can be found here , I can honestly recommend!

White Bean & Chicken Chilli
Linking up this week with
Tasty Tuesdays
foodie fridays and everything else

And if you fancy following me on pinterest where you can find lots of new ideas you can find me Here

Monday, 13 July 2015

The Alternative Caprese Sandwich

Enter into any eating establishment and ask for a sandwich and you would expect to receive your chosen filling in between two slices of bread, and rightly so.
This week we had on the cafe menu mozzarella, basil, tomato and pesto on warm ciabatta as our sandwich of the day, as shown below.


Mozzarella, Basil, Tomato and Pesto on warm Ciabatta
One customer's order I received this week had the strange request of the sandwich but with the filling on the side. It's always hard when customers request changes as a chef serves any dish their own way and it's not always easy to interpret exactly what the customer is asking for, if that makes sense.

Charging the same as the sandwich on the board I also had to ensure I didn't get carried away putting more ingredients on the plate. Good for the customer but not good for the business profits. As one of my previous managers always stated "we are a business not a charity".

So, using the same amount of ingredients but spreading them out to fill the plate, I placed the mozzarella and tomatoes in layers on a small bed of rocket with basil leaves tucked in between, and the pesto in a small dish on the side. The oven warmed ciabatta was sliced and placed on the side.
 
Mozzarella, Tomato, Basil and Pesto with Ciabatta
The result looked lovely and the customer was happy that her request had been executed to how she wanted it.
For me I thought what a novel and alternative way to serve a sandwich this way in a cafe. I do love doing things differently, and with a twist.


The Alternative Caprese Sandwich
I wonder if all customers would be happy with this alternative way of  serving the cafe sandwich.
Mozzarella, Tomato, Basil, and Pesto with Warm Ciabatta.
The Alternative Caprese Sandwich

Monday, 6 July 2015

Goats Cheese Summer Salad, With Potato Rosti & Damson Ketchup

Do you ever have food you're not ready to use at the moment so put it in the freezer then totally forget about it for ages? Well, whilst cleaning out the freezer at work this week I came across a tub of frozen damsons that must have been stored away last summer and forgotten about.
Needing freezer space I defrosted them and boiled them up with some onions, brown sugar, red wine vinegar and spices until thickened, then strained until a beautiful ketchup was formed.
Discussions then began at work as to what to serve it with.
One of the girls suggested goats cheese, and at that point the cogs in my head started turning!!
Damson ketchup, goats cheese, broad beans, smoked bacon, roasted tomatoes, rocket served on potato rosti. This combination sounded like fun, so I got to work creating the dish, and boy did it turn out well.




Damson ketchup, goats cheese, broad beans, smoked bacon and roasted cherry tomatoes on potato rosti


Potato rosti isn't probably your usual ingredient for a salad. Quite interestingly Rösti is a Swiss dish consisting mostly of grated potato. Originally it was served as a farmers breakfast and then as a side dish to accompany a main meal.
For my rosti I used white potatoes, chopped chives and spring onions.



Ingredients for potato rosti. Potato, chive and spring onion.
 
 
First job is to grate the potato, wrap it in a clean tea towel and tightly squeeze so that all the water from the potato comes out. 
 
Grated potato in a tea towel to remove the water content.



Put the potato in a bowl and mix in the chive and spring onion and season with salt and pepper. I added an egg as well at this point to help bind the mix although recipes I've looked at don't seem to. Your choice!

Grated potato, chive and spring onion mix



Melting some butter in a frying pan I packed a mould tight with the potato mix and cooked for about 5 minutes on the hob.
Frying the rosti
 
After 5 minutes I removed the mould and turned the rosti over and cook for a further few minutes.
When browned both sides I removed from the pan  and put on a tray in the oven at 175° with a slice of goats cheese and some cherry tomatoes.
 
 
 


Browned potato rosti

While all that baked in the oven I fried off, in a pan, some chopped smoked bacon and pre-cooked broad beans.
That done I put all the ingredients together on a wooden board, for that rustic effect.

Goats cheese and potato rosti salad.
 
 
I placed the rosti in the centre of the board and sat the goats cheese on top. Some rocket then spread around and the bacon and broad beans scattered on top with the roasted cherry tomatoes.   
 
 
 
As well as some of  my ketchup served in a side dish I also put some in a squeezy bottle and drizzled from side to side over the whole dish
A scattering of chopped parsley and this dish has wowed all our customers this week.
Let's see if it wows you!!  

Damson ketchup, goats cheese, potato rosti salad with broad beans, smoked bacon and roasted cherry tomatoes



Linking up with
Tasty Tuesdays
Foodie Friday And Everything Else

Tuesday, 30 June 2015

Kedgeree For Sunday Brunch

This week I experienced my first ever work appraisal. Having been in catering for 30 years it's not something any establishment I've worked in has done, but I found the experience to be a good one and, from it, I took new enthusiasm.
One of the questions was what I liked or disliked about my job. My main like was menu planning, and the fact that I have freedom to change our lunchtime menu weekly. It keeps me motivated, stops the boredom and increases my knowledge of new foods.
One of my dislikes was cooking breakfasts! Bit of a hard one that considering the amount of breakfasts I cook weekly. But the challenge of cooking, watching for burnt toast, overdone eggs, then putting several different elements on a plate at one time can be an extremely hard, tedious and boring daily job.
After discussing my dislike with Kate she suggested looking into breakfast specials to keep my motivation going, especially on a Sunday when we serve brunch all day long.
With this in mind I took to Pinterest, my trusted idea search website to look for inspiration.
So I typed in 'Breakfast' and amongst many ideas that appeared was the dish Kedgeree.
I loved the sound of it so looked further for some good recipes.  

Smoked Haddock Kedgeree
Brunch at The Nook On The Square

I don't have many memories of school, especially not good ones, but I have a distant memory of making Kedgeree once and remembered it contained rice, fish and eggs. Oh yes and the rice was yellow!!!
Looking now into the origin of Kedgeree I was interested to learn that it is of Indian origin, so contains spices, and, it seems, the addition of smoked haddock and boiled eggs appeared when the dish came to England. It is a dish enjoyed hot or cold.
I took a little of each recipe I looked at and here is my version of the mixed rice dish.
All components were cooked first then put together in a pan as and when a customer ordered it.
Below I have fragrant basmati rice, cooked with a couple of teaspoons of turmeric in the water to change the colour from white to yellow, cooked and flaked smoked haddock, boiled eggs, finely chopped red onion and fresh tomato and a pot of blended spices and herbs.

Ingredients for Kedgeree
 
With all ingredients prepared I melted a knob of butter in my pan with a handful of red onion, tomato and a teaspoon of my blended herbs and spices.
After cooking for a few minutes I added a portion of rice. The rice seemed to stick to the pan so  I added more butter and a little water although, after more research into the dish, next time I would add a little cream at this point.
 
 
Fry the onion and tomato on butter.
 
 
With the rice sizzling nicely I added the haddock and boiled eggs. 
 
 
Kedgeree cooking in the pan
 
As soon as all the ingredients were hot to touch, over 75° if you have a thermometer I served into a warm bowl with a small dish of natural yoghurt.   
 
 
 
 
Smoked Haddock Kedgeree
Brunch at The Nook On The Square


Decorated with chopped coriander, wedge of lemon and a sprinkling of cumin on the yoghurt this was a welcome addition to the Sunday Brunch menu last week at The Nook.
Looking now for more breakfast ideas, what's your favourite?


Brunch at The Nook On The Square
Smoked Haddock Kedgeree

Ingredients for this lovely dish for 2 people are:

1lb Cooked and flaked Smoked Haddock
8oz Fragrant Basmati Rice, cooked in couple teaspoons of turmeric to turn yellow
3 Hard Boiled Eggs
Knob butter
1/4 Pint Cream
Salt & Pepper to Taste.

Herbs and Spices Blended In Processor:
Small Red Chilli
Clove Garlic
1ins  Ginger
Handful Coriander
1 Tbsp Curry Powder
1/2 Squeezed Lemon Juice


LINKING UP THIS WEEK WITH:
Tasty Tuesdays
Foodie Friday and Everything Else