Archive for September, 2012

Sticky Chilli Jam glazed crab claws and prawns.

A warning is required with this recipe….. this is seriously messy eating at its heavenly best, you have no choice but to eat with your fingers, and the lovely sweet sticky glaze will smother your fingers, but my what a joy to eat like this.

Using the scotch bonnet chilli jam left over from the previous recipe, I had a cunning idea that it would make a lovely sticky glaze for some crab claws and prawns I had just bought.

In a large frying pan over a medium heat, I fried off 2 cloves of garlic and half a red chilli in a tablespoon of rapeseed oil until softening, then I added a handful of whole large prawns and 3 large pre cooked crab claws that had been cracked open with a sharp tap from the back of a knife to open them up a little and let the flavours in.

I waited until the prawns were cooked on one side for a few minutes before turning everything over to cook on the other side, at this point I added 2 large tablespoons of chilli jam and waited a few more minutes before stirring together, as the jam warms it creates a lovely sticky glaze. I finished with a squeeze of lemon, seasoned and added a little chopped coriander.

I enjoyed this with a glass of Chilean Viognier which went perfectly.

 

Figs with oozy goats cheese and Chilli Jam

A visit to the little foodie getaway of Stonehaven yielded this tempting Scotch Bonnet Chilli Jam, the colour alone was enough to draw me to buy it. I had a few recipe ideas that popped into my head to use this wonderful ingredient. But I just couldn’t resist and tried a little on some of the Somerset goats cheese for the recipe, creamy, sweet, hot…..heaven.

So the question was how am I to improve on this morsel of perfection I asked myself…. how about a lovely seasonal fig stuffed with the cheese, topped with the chilli jam, and all wrapped with a slice of serrano ham. All the flavours there, a combo of sweet, salty, creamy, juicy…..I’ve run out of words….just try it….

Pop it into a medium oven 180 degC for 10 minutes until the chhese starts oozing, the fig softens and the ham crisps a little.

 

With some wine of course….a nice Plummy Rioja went well and wasn’t overpowered by all the tastes going on.

 

Season of mists and mellow fruitfulness

I love this time of year, the season of mists and mellow fruitfulness, an Ode to Autumn as penned by John Keats. The wonderful abundance of fruit and vegetables, the colours, the possibility of an Indian Summer to enjoy it all in.

I just had to share these wonderful plums and greengages that I found, sweet, sharp, and refreshing, I just enjoyed them in their purity, they didn’t need a recipe, just a sharp knife, celebrate the abundance.

Ode to Autumn ~ John Keats

Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss’d cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o’er-brimm’d their clammy cells.
~
Who hath not seen thee oft amid thy store?
Sometimes whoever seeks abroad may find
Thee sitting careless on a granary floor,
Thy hair soft-lifted by the winnowing wind;
Or on a half-reap’d furrow sound asleep,
Drows’d with the fume of poppies, while thy hook
Spares the next swath and all its twined flowers:
And sometimes like a gleaner thou dost keep
Steady thy laden head across a brook;
Or by a cyder-press, with patient look,
Thou watchest the last oozings hours by hours.
~
Where are the songs of Spring? Ay, where are they?
Think not of them, thou hast thy music too,—
While barred clouds bloom the soft-dying day,
And touch the stubble-plains with rosy hue;
Then in a wailful choir the small gnats mourn
Among the river sallows, borne aloft
Or sinking as the light wind lives or dies;
And full-grown lambs loud bleat from hilly bourn;
Hedge-crickets sing; and now with treble soft
The red-breast whistles from a garden-croft;
And gathering swallows twitter in the skies

 

Scottish fine dining

As much as I enjoy my rustic outdoor cooking, sometimes it’s nice to have a nice meal cooked for me, I’ve been working away in Scotland recently and wanted a little fine dining treat one saturday evening. The Carron in Stonehaven came highly recommended for it’s fine dining and seafood in particular, it sounded right up my street.

I went for the Carron Crab Soup to start with a lovely touch of sherry, it was thick, rich and creamy, with a wonderful deep crab taste, and it looked beautiful.

For my main course I couldn’t resist the King Scallops in the photo above, served with a perfect fish croquette, fennel veloute, and some perfect pickled vegetables, the scallops were cooked perfectly and were so sweet and went really well with the fennel. There was a lovely big bowl of mixed vegetables.

I was talked into a stunning lemon and lime cheesecake by the waitress, a good call, in fact the service was some of the best, informal, friendly, and extremely knowledgeable about the food. The building the restaurant is in is a wonderful example of art deco, and the music gives a lovely realxed atmosphere.

It was a stunning meal, and I left feeling very satisfied vowing to return to try further delights on the menu.

The bill came to £40 which was really good value for money with a large glass of white wine and a coffee.

Devon Rose Veal Schnitzel

I’ve been really getting back into Veal in a big way recently, no longer is it a no-go, this was so local, I popped over the road to my friends at Pitmans Farm and they gave me a couple of wonderful Devon Rose Veal escalopes, these absolutely had to be Schnitzel…

I took each escalope and placed a sheet of clingfilm on either side, before battering it severely with a meat hammer to flatten it out.

I then made up three bowls, the first with seasoned flour, the second with a whisked up egg, and the third with some panko breadcrumbs. I started warming a large frying pan to a medium heat with a few mm of rapeseed oil in the bottom.

The escalopes  were dipped into the flour, then into the egg, and finally into the breadcrumbs before going into the pan. Cook until brown 3-4 minutes and flip over to  brown the other side.

I served mine with a slice of lemon on top, some chopped and whole caperberries, some zingy sorrel leaves and buttered new potatoes and a glass of Chilean Carmenere.

 

Jack Knight Cooks

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The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

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GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

From Alfredo's With Love

Fire in my hands - A passion for food in words, photos and recipes...

Devonium & Kitchenalia

Recipe Meanderings from Dartmoor and Culinary Cartoons

thehungrylinguists

tantalise your taste buds

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

From Alfredo's With Love

Fire in my hands - A passion for food in words, photos and recipes...

Devonium & Kitchenalia

Recipe Meanderings from Dartmoor and Culinary Cartoons

thehungrylinguists

tantalise your taste buds