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GOATS CHEESE, CHICORY AND DEEP FRIED WALNUTS
Posted by David Higgerson on May 4, 2008 12:26 PM
HERE is a simple dish that we often put on in our Italian restaurant in The Olive Press, on Castle Street, but usually with gorgonzola or dolcelatte. I have adapted it today and substituted the blue cheese for a soft creamy goat’s cheese.
The deep fried walnuts came from an idea from a well known brand of ice cream which included crisp and slightly sweet pecans. The method is the same if you want to mix a few into vanilla ice-cream – however they go wonderfully well with the bitterness of the chicory and the slightly sour taste of the cheese.
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Quick Herb Roasted Chicken with Five Bean Salad
Posted by David Higgerson on May 4, 2008 12:23 PM
THERE is nothing more satisfying than a beautifully roasted chicken – it is far superior to a chicken breast grilled or pan fried. The aroma and texture always has that comforting homely appeal.
This recipe is quick and fast – your chicken will take you only an hour to roast. I am serving it with a bean salad which can be made very quickly by buying tins or jars of cooked beans, draining and mixing together with some fresh herbs and olive oil to make a wonderful simple spring lunch or dinner.
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Tuna Carpaccio with Fennel and Rocket
Posted by Paul Heathcote on April 13, 2008 12:43 PM
TO MAKE carpaccio, particularly fish, your ingredients need to be wonderfully fresh. If you are buying a day in advance, then pop the tuna into the freezer immediately, allow it to thaw slightly before slicing thinly.
Tuna is particularly wonderful served raw with some olive oil and balsamic, and the salad rocket and fennel sets it off well. Don’t scrimp on good quality olive oil and balsamic vinegar as you can use sparingly and the flavour will be considerably better.
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Chocolate Amarone Slice
Posted by Paul Heathcote on April 13, 2008 12:39 PM
I HAVE named today’s dish chocolate amarone even though the recipe doesn’t have any great Italian wine as an ingredient, but does resemble the wonderful dark chocolaty colour that you expect from the wine.
We are going to put this dish on the new menu at the Olive Press but it is incredibly simple to make. To serve, remove from the fridge for five minutes, warm a large sharp knife under the hot water tap and slice through to give a perfectly smooth slab of indulgent chocolate. Serve with ice-cream or a good dollop of mascarpone cheese.
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Sweet roasted pork with crackling
Posted by Paul Heathcote on April 13, 2008 12:36 PM
I HAVE often written about pork being so under utilised – it is one of those great meats that can take many different flavours. Here is a slightly sweet cure that, when roasted, caramelises the fat wonderfully well.
I am frequently asked how much meat should be ordered when roasting a joint – a simple tip is to think about it as a 250g (8oz) portion of meat multiplied by the amount of people you are cooking for.
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SIMPLE EASTER FUDGE CAKE WITH EASTER NESTS
Posted by Paul Heathcote on March 25, 2008 11:26 PM
THIS coming week I will be filming on Market Kitchen for TV with my old friends Matthew Fort, and Tania Ramsay – Gordon’s wife. The programme runs from this coming Monday on UK Food at lunchtime and is repeated in the evening, featuring a full week of Easter influenced dishes. The chocolate fudge cake must be one of the simplest recipes I know but does involve the use of a food processor.
I have pitched in advance an idea from one of Tanya’s cake recipes that involves making nests from shredded wheat – great fun for the children to make and will really keep their interest as this cake is oh so chocolaty.
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