Chocolate & Strawberry Trifle

Known as a timeless, and traditional, English dessert Trifle is made from thick custard, fruit, sponge (often soaked in sherry), jelly and whipped cream. All ingredients are usually arranged in layers.

I can remember a previous employer screaming at me that I hadn't made trifle properly when I worked for him but I always like to put my own twist on English foods when I cook so, this week at The Nook On The Square, I've made my own version with chocolate and strawberries.
Gorgeous results and I love to serve desserts in our vintage china cups and saucers.
I've made these before at a previous establishment and they flew out so I'm hoping for the same reaction at The Nook this week.
Recipe can be found Here

Chocolate & Strawberry Trifle
 

Linking up with :
Tasty Tuesdays
Foodie Friday And Everything Else

National Sandwich Week 2015 - May 10th - 16th

This week is National Sandwich Week so I investigated a little into where the humble sandwich originated from.
The story is that John Montague, the Fourth Earl Of Sandwich, was such an enthusiastic gambler that he didn't like leaving the gambling table whilst playing. So, instead of breaking for dinner, he asked that someone bring him some meat between a couple of slices of bread. Later on, others would do the same saying something like "I'll have what Sandwich is having" and, eventually, people would just ask for a "Sandwich"

Nowadays the humble sandwich has become big business in the catering industry and fillings and bread types have become far more  adventurous than in the days of The Fourth Earl Of Sandwich!!

At The Nook On The Square , because our daily lunch menu changes each week, I am always changing our sandwich fillings to keep things interesting for the customer and, also, because it keeps me on my toes always looking for new ideas.
Below is just a small selection of what we have produced the past year.

Our take on the New York Reuben -  home cooked beef pastrami, sauerkraut, pickles and Russian dressing all served on toasted sourdough.    

The Nook Reuben
National Sandwich Week

The breakfast ciabatta with old English sausage, best back bacon, chestnut mushrooms and roasted tomatoes. 

The breakfast Ciabatta
National Sandwich Week

Grilled halloumi and roasted veg on red onion focaccia.



Grilled Halloumi & Roasted Vegetables on Red Onion Focaccia
National Sandwich Week
 

Always popular - mozzarella, tomato and basil.

Mozzarella, tomato and basil focaccia
National Sandwich Week

Our own home cooked ham with rocket and tomato on red onion focaccia.

Home cooked ham , rocket and tomato on focaccia
National Sandwich Week

Our Mexican BLT ciabatta - bacon, lettuce, tomato and guacamole.
  

Mexican BLT
National Sandwich Week
 

And this weeks special - goats cheese, basil and roasted balsamic strawberries.

Goats cheese, Basil and Roasted Balsamic Strawberries
National Sandwich Week

So what's your favourite filling?

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

Rhubarb & Apple Chutney Served With Smoked Mackerel Pate

The sun is still shining at The Nook On The Square this week and our fine lady gardener informed me that there was Rhubarb at the end of the garden if I could use it for anything.
Cooking is certainly a passion, but to actually cut produce grown in your own garden and create a recipe for the public to eat and enjoy certainly takes passion to the next level.

Rhubarb In The Nook Garden

 

 

Always up for the challenge, I immediately got onto google for ideas and found a few recipes that put rhubarb and smoked mackerel together. Sounded lovely!
Straight away I got some smoked mackerel in and got Eli, my super assistant, to make pate whilst I attempted a chutney to accompany it.
I chopped about 4 sticks of rhubarb and put in a pan with some light brown sugar (about 75g), big handful sultanas, finely chopped red onion, 1 inch grated ginger, salt, pepper, zest and juice of an orange and 5 tbsp white wine vinegar and put on the stove.
I left all ingredients to come to the boil, then let simmer.
If I'm honest I didn't measure the vinegar and put a little too much in and the rhubarb seemed saturated which is where I had the idea to skin, core and chop a couple of apples and add to the pan.

Fresh Chopped Rhubarb

 

As the mixture reduced I removed from the stove and put in small dishes to accompany the pate.
Served on our rustic wooden boards with toasted sourdough this dish has proved to be another winner on the menu this week.

Smoked Mackerel Pate served with Rhubarb & Apple Chutney and Toasted Sourdough

Linking up with Foodie Friday And Everything Else Party  and have also just discovered Tasty Tuesday to join in with.

Sweet Potato And Salmon Fishcakes With Chilli, Lime And Coriander

Summer has arrived at The Nook!
This week the sun has shone, new bunting hung and the garden has opened for our customers.



Summer at The Nook On The Square

 

 

So with the hot weather comes some new summer menu ideas.
This week I've made these lovely Sweet Potato & Salmon Fishcakes served with a fresh summer salad, topped with apple, avocado and mango, for the specials board and they have proved to be a huge hit.
About half hour to prepare and 15 minutes to cook they are ideal as a weekday meal for the family.
If you fancy giving them a go the recipe can be found below the photo.
Linking up this week with Foodie Friday and Everything Else blog hop.

Sweet Potato and Salmon Fishcakes with Chilli and Lime

INGREDIENTS:
1lb Sweet Potatoes (cooked and mashed)
1lb White Potatoes (cooked and mashed)
14oz Cooked Salmon Fillet
Zest and Juice of 2 Limes
1 Red Chilli (finely chopped)
Handful Chopped Coriander
Salt & Pepper to taste

Small Bowl Plain Flour
2 Eggs (beaten)
Small Bowl Natural Breadcrumbs

METHOD:
1. Combine the 2 sets of potatoes. Flake the salmon and stir into the potato mix.
2. Add all other ingredients and mix.
3. Mould into small fishcake shapes.
4. Dredge each cake with flour, dip and cover with beaten egg then cover with breadcrumbs.
5. To cook, heat a small amount of oil or butter in a frying pan and add fishcakes. Cook for few minutes and turn in the pan. After another couple of minutes transfer to a baking tray and place in oven heated to 180C for 10/15 minutes.
6. Serve with your choice of salad and dressing.