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Who says Sunday lunch has to be traditional? I recreated one of my favourite dishes from Mother India in Glasgow, Raan Mussalam. A centrepiece to wow your guests, this can be prepared 24hrs in advance and is perfect served simply with rice and a tomato, cucumber and red onion salad.

When the weekend comes around in my house, its finally time that I spend time trying new recipes, developing and re-creating. Frankly, I’ve been bored lately with the “standard” Sunday lunch offerings and when my boyfriend, Ross, bought a reduced whole leg of lamb from the supermarket, I was adamant I wasn’t going to eat just any old roast lamb. 

When I decided that I wanted to make Raan Mussalam, I wanted to do it justice and contacted Mother India for some tips. Be patient, cook nice and slow. Simple, right? Time is your friend. If you want more sauce, double the ingredients. Don’t want rice? Chapati would be a great substitution.

And now I’m drooling all over again!

So if you’re looking for something different to cook this weekend, why don’t you try this? The beauty of it is that you can prep the day before and leave it to cook in the oven when you’re having a well deserved Sunday snooze before dinner. Weekend perfection.

Raan Mussalam- Marinade

Raan Mussalam- Foil

Raan Mussalam- Shiraz Salad

Raan Mussalam
Serves 4
Print
Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
Ingredients
  1. 2.6kg whole leg of lamb
  2. 250ml natural yoghurt
  3. 100g almonds, grounded
  4. 500g shallots
  5. 2 tbsp rapeseed oil
  6. 1 tsp black peppercorns
  7. 6 cardamom pod seeds
  8. 4 bay leaves
  9. 1 tbsp coriander seeds
  10. 2 tsp cumin seeds
  11. 2 tsp chilli powder
  12. 5 cloves of garlic, crushed
  13. 2 inches ginger, grated
  14. Salt and pepper
Instructions
  1. Toast the peppercorns, cardamom seeds, coriander seeds, cumin seeds in a small frying pan for just under a minute, ensuring they do not stick to the pan. Once toasted, grind the spices finely, either in a mortar and pestle or a food processor. Transfer to a bowl.
  2. Roughly chop ginger and garlic and then add ground almonds, chilli powder, yoghurt and into the bowl with the spices, mixing throughly. Add salt and pepper to taste.
  3. Transfer to a roasting tray, slice slots into the leg of lamb, before covering the entire leg in the marinade and bay leaves. Cover with cling film and pop into the fridge overnight.
  4. On the day of cooking, pre-heat your oven to 160c, remove cling film and leave lamb to rest in room temperature for 20 minutes before cooking. Cover the roasting tray in foil, transferring to the middle of the oven and roast for 3 hours.
  5. After 3 hours, remove foil and baste lamb with juices in the bottom of the pan. Increase the oven temperature to 200c and roast the oven for an extra 20-30 minutes until brown.
  6. Once ready, leave to rest for 20 minutes, covering with foil, while you fry shallots in oil until crispy brown.
  7. Pour curry sauce from the roasting tray on top of the lamb, along with crispy onion and almond flakes. Serve alongside some Basmati rice and a simple tomato, cucumber and red onion salad.
  8. You are guaranteed to have leftovers which help make superb shawarma, but I’ll save that recipe for another day!
Ananyah http://ananyah.com/

Can you even call yourself Scottish if you’ve never been to a Burns Supper in your whole adult life? I’m one of those people. So if you can’t join one, do it yourself! That is what I did this weekend. I hosted my own early Burns Supper, as I’m traveling with work next week, with my mom and boyfriend.

In conjunction with Expedia, to support their 2017 UK food map, The map shows top picks for food festivals and events throughout the year, and I’m kicking it off with Burns Night in January. If you aren’t aware of this Scottish holiday, the day commemorates the life of the poet, Robert Burns. Us Scots are rather sentimental.  

I wanted to create a Burns Supper that moved away from the traditional and incorporated a more modern touch. I set myself the hard task of then figuring out what on earth I was going to cook and more importantly, how I wanted it to look on the plate, for the photographs. Can’t take the food blogger out of me! After a few days of deliberation, I decided on my menu, with the focus on my main course. Taking inspiration from some amazing dishes I’ve had the pleasure of eating- I’m looking at you, The Gannet.

Below are recipes for my Ultimate Burns Supper, easy enough for the novice cook to prepare and you’re guaranteed to impress your guests. I picked up the lamb used in the main course from my local butcher who my family have used for over 30 years. They trimmed the fat off the meat and de-boned it for me which meant less faffing around- win win!

I remember the first time I ever cooked meat on a hot stone, it was at Jimmy’s Bulgogi Barbecue in Singapore, circa 1992. You picked what meat and vegetables you wanted, paid, then went back to your table to start cooking your picks. So much fun! 

More recently and closer to home, you can enjoy a Dolsot Bibimbap at Kimchi Cult in the West End of Glasgow. What is this you say? A dolsot is a stone bowl which is heated until extremely hot and then your bibimbap (mixed rice) ingredients are popped in alongside a raw egg which is then cooked against the sides of the bowl. Not as fun as cooking a big bowl of meat on your own little individual barbecue, but equally as delicious. On the subject of Kimchi Cult, the Ox Cheek Bulgogi is literally one of the best things in the city at the moment. 

When Thomas Cook Airlines contacted me to ask if I wanted to take part in a #LanzaroteCookOff cooking competition (alongside other bloggers) whereby I have to cook a traditional dish from Lanzarote using a lava stone, I was naturally up for the challenge (and not just because I’m rather competitive!). Little did I realise, it would being back all those childhood memories from back in the day. The prize? An all-inclusive holiday for two to Lanzarote. A place that has always been on my “must visit” list but have yet had the chance to visit. 

LanzaroteCookOff- Lava Rock

Food in this jewel of an island within the Mediterranean is taken rather seriously and it is no wonder with the rich fresh ingredients at their door. From fresh seafood to vegetables grown in black volcanic soil, the natural larder is full of goodness. Grilling seafood as well as steak on hot lava rocks not only makes the food taste great, but is much healthier than frying too due to the lack of oil. 

& I was about to put it to the test.

I cooked Italian food at the weekend, something that I rarely do. I don’t know why I don’t cook Italian cuisine more but I think it’s because I haven’t educated myself more on the regional variations of dishes that Italy provides. Instead, I stick to cooking the standard dishes that quite frankly, I’m bored of. 

In comes Tuscany Now, who challenged me discover Italy through their food and wine pairing tool. Always up for trying something new, I set upon my mission to browse recipes from twenty different regions in Italy. Italian cuisine is known for its simplicity, with many dishes having only four to eight ingredients. Less is definitely more.

After much deliberation, I decided to make Orecchiette alla Potentina which is a traditional Sunday dish from Potenza, the regional capital of Basilicata. Now what on earth is Orecchiette alla Potentina? It’s pasta with a spicy meatball sauce and heaps of cheese. Since my dad was over from Paris and my boyfriend was at my house, it was the ideal time to whip the recipe up to have at the dinner table (something we rarely do together).

When I feel like steak for dinner, I usually get a rib eye for its soft marble, succulence and flavour. It’s been my staple go-to cut for a number of years. However, when Donald Russell contacted me to ask if I’d give their Pave Rump Steaks a try, I welcomed the change. 

Royal Warrant holders, Donald Russell, opened its doors to trade customers in 1974. They supply gourmet meats to high-end restaurants and hotels in the UK and worldwide, and over the years has become one of the UK’s best-known places to buy meat online. A huge selection includes beef, lamb, pork and mutton as well as veal, poultry, venison and game. They also have a rather impressive seafood selection. A place after my own heart.

Donald Russell- Pave Rump Steak

I’m personally not a fan of a lot of fat in red meat due to an accident with Roast Beef when I was a child. Some fat wrapped around my uvula (or dangly bit!) and I was fighting to breathe while choking. Luckily my parents performed the hymek manoeuvre on me and all was well again. It still haunts me. 

Summer is upon us. Well, the odd day or two if you live in Scotland like I do. There’s no better way to celebrate a sunny day than packing a picnic, head out to your local park (or back garden!) and stuff your faces in the sunshine. I was recently tasked with a mission to create a food concoction using a 1L Kilner jar as part of thinkmoney’s Jam J-art campaign, so I decided upon a colourful summer salad that you can easily transport to your favourite picnic destination.

The salad includes several elements which are layered in a certain way to ensure the contents do not get soggy. No one likes a soggy bottom, am I right? The way I go about it is….

  • Add Sauce
  • Add Hard Vegetables
  • Add Protein
  • Add Salad Leaves
  • Add Pasta/Noodles
  • Add Basil
  • Add Nuts

You can really choose what you want to go into your salad but below is the recipe to my tried and tested favourite. This time around, I’ve been trying to get my head around a spiralizer, so I exchanged my usual fusilli pasta with a mix of carrot, courgette and cucumber noodles. I have to admit that it was a great change, added a perfect crunch to the salad and was refreshing. Definitely going to be sustituting my pasta for vegetable noodles in salads for this summer. My fussy little nephew even loved his “oodles”.

Lemon Pepper Chicken Salad with Tri-Color Noodles- Cucumber Noodles

Lemon Pepper Chicken Salad with Tri-Color Noodles- Tomato Sauce

Lemon Pepper Chicken Salad with Tri-Color Noodles
Serves 2
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the chunky tomato sauce
  1. 3 large garlic cloves, crushed
  2. 1 tin chopped tomatoes
  3. 1 tsp tomato puree
  4. Handful vine tomatoes
  5. 1 tsp sugar
  6. 1 tsp salt
  7. 1 tsp paprika
  8. 1 red chilli, chopped
  9. 1 tsp mixed herbs
  10. 2 bay leaves
For the noodles
  1. 1 carrot
  2. 1/2 cucumber
  3. 2 courgettes
Salad ingredients
  1. Handful of mangetout
  2. Handful of rocket leaves
  3. Handful of fresh basil
  4. Leftover roast chicken (marinated in lemon juice, black pepper, oregano and olive oil)
  5. 1/2 ball of mozzarella, diced
  6. 1 tsp mixed nuts (pine nuts, pumpkin seeds, sesame seeds)
For the chunky tomato sauce
  1. Heat oil in large saucepan over medium heat.
  2. Add garlic and cook until garlic is browned, being careful not to burn.
  3. Add in chopped tomatoes and tomato puree, bring to a boil. add some vine tomatoes.
  4. Reduce heat to low, stir in bay leaves, red chilli, paprika, mixed herbs, sugar, salt and black pepper. Cook uncovered for about 20 minutes, stirring occasionally.
For the noodles
  1. Create noodles using a spiralizer
  2. Squeeze noodles to get rid of any excess liquid
To layer the salad
  1. Add Sauce, which has been cooled
  2. Add Mangetout
  3. Add Chicken and Mozzarella
  4. Add Rocket
  5. Add Noodles
  6. Add Basil
  7. Add Nuts
Ananyah http://ananyah.com/

Lemon Pepper Chicken Salad with Tri-Color Noodles- Jar closeup

In my never-ending bid to start eating healthier and knowing what goes into the food I eat, I decided to try to re-create one of my favourite curries, Cape Malay Chicken Curry, that I’ve been known to have for brunch on a Sunday afternoon at Papparich in Melbourne one vacation one day and never forgot.

Traditionally called Bunny Chow, the dish was created by Indian immigrant workers in South Africa during the 1940s as a way to transport their food to the plantation fields as they were often banned from cafes during the apartheid.

Don’t worry, no bunny rabbits have been harmed in the making of this tangy, sweet and wonderfully fragrant curry. It is perfect for those who love a curry but dislike some of the overly spiced curries that are sadly served to us around the city. 

 Typically a mutton, chicken or bean curry, a roll or loaf is hollowed out, the curry scooped in and then you break off the crusts and dip them in the curry as you eat. No plates or cutlery needed. Perfect. 

My recreation is served with turmeric rice instead of the bread as I’m trying to cut down on my bread intake. I also used skinless and boneless chicken thighs as I hate dealing with chicken bones (unless in wing form!) and everyone knows the skin is where all the fat is (and is sadly the best part!).

If you want to eat this dish with a big roll, go ahead. Trust me when I say it’s one of the best ways to eat it! You may need a bib though. 

Cape Malay Chicken Curry
Serves 4
Print
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
For the Curry
  1. 4 whole cloves
  2. 1 crumbled chicken stock cube
  3. 2 tsp ground turmeric
  4. 1 tsp ground black peppercorns
  5. 1 tsp coriander
  6. 1 tsp cumin
  7. 1 tsp crushed cardamon pod seeds
  8. 1 finely chopped large red onion
  9. 4 finely grated garlic cloves
  10. 3 tbsp finely grated ginger
  11. 1 thinly sliced large red chilli (optional to deseed)
  12. 1 can chopped tomatoes
  13. 2 tbsp mango chutney
  14. 6 skinless, boneless chicken thighs
  15. 3 tbsp rapeseed oil
  16. 2 chopped sweet potatoes
For the Tumeric Rice
  1. 2 cups of basmati rice
  2. 1 tsp ground turmeric
  3. 4 crushed cardamon pods
  4. Pinch of ground cinammon
Instructions
  1. Heat the rapeseed oil in a large pan (I used a wok) under medium heat. Add the chopped red onion and fry until golden brown. Stir in cloves, garlic and ginger, continually stirring for a few minutes.
  2. Add the remainder of the spices along with the chilli and chopped tomatoes. Crumble the stock cube into two cans of water and mix thoroughly into the wok along with the mango chutney.
  3. Add the skinless and boneless chicken thighs ensuring they are under the liquid and cover for approximately 30 minutes. Add the chopped sweet potatoes (the smaller the better) and cook for around 15 minutes under they are soft.
  4. Just after the sweet potatoes have been added, prepare the rice by putting the rice into a medium sauce pan and add some boiling water until it is approximately an inch above the rice. This is generally calculated as 2 cups of water per cup of rice, so within this recipe, 4 cups of water is needed. Add in the ground tumeric, crushed cardamon and ground cinnamon and stir once.
  5. Bring to the boil without a lid until the water starts to bubble, reduce heat and cover for 10 minutes. After 10 minutes, take it off the heat and let it steam for a further 5 minutes so that the rice is soft and fluffy.
  6. Serve the curry with the rice or a hollowed out crusty bread roll & enjoy!
Ananyah http://ananyah.com/

Mushrooms, definitely one of my favourite vegetables. I cannot get enough of them, no matter what way they are cooked. Okay, I know they are technically not a vegetable, they are a fungi but we don’t need to be overly pedantic, do we? 

They get even better when you stuff them with pâté. Everything tastes better with pâté in my opinion. My favourites? Smooth Brussels Pâté or Pâté de Campagne smothered on toast.

My mom has been making the little gems for years with good ol’ Ruskoline but I’ve revamped the recipe for 2015 using my trusty Panko Crumbs because they taste and look so much better. Combining the stuffed mushrooms with garlic mayonnaise turns an ugly-looking fungi into a beautiful looking appetizer.

Look how golden they are? LOOK! Yum. They are also ridiculously simple to make. Go try them out!

Do you love mushrooms as much as I do? Do you have a favourite pâté? Is there anything better than garlic mayo?

 

Pâté Stuffed Mushrooms with Panko Crumbs
Serves 4
Delicious golden crumbed mushrooms stuffed with pâté served with garlic mayonnaise.
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Stuffed Mushrooms
  1. 4 large button mushrooms
  2. 100g good quality pâté
  3. 1 cup of panko crumbs
  4. 1 egg, beaten
  5. 1/2 cup of flour
  6. Oil for deep-frying
Garlic Mayonnaise
  1. 1 clove garlic
  2. 100g good quality mayonnaise
Stuffed Mushrooms
  1. Clean the mushrooms, removing any dirt and pull out the stalks
  2. Using a teaspoon, fill each mushroom with some pâté
  3. Place the flour, beaten egg and panko crumbs into separate bowls
  4. Dip each mushroom into the flour, then the beaten egg and lastly roll the mushrooms into the panko crumbs until completely coated
  5. Heat the oil in a deep fat fryer (or large saucepan) for 3-5 minutes until golden brown
  6. Drain excess oil off by placing the mushrooms on paper towels
  7. Plate mushrooms on a bed of balsamic glazed lettuce leaves (or any salad combination you like)
Garlic Mayonnaise
  1. Crush the garlic into the mayonnaise, stir to mix, and serve alongside the mushrooms
Tips
  1. If your mushrooms haven't been completely coated in the panko crumbs, double dip them into more egg and roll in the crumbs again. This will then give you a better coating.
Ananyah http://ananyah.com/

A couple of months ago when I was through in Edinburgh for a full day, I was invited to check out The Magnum situated on Albany Street. I had never heard of this Bar & Restaurant before but I’m always up for trying somewhere new. From their website, they state they “combine Scotlands best local ingredients with traditional flavours. We serve classic Scottish dishes alongside fresh seasonal game and seafood”. Since Ross and I had a jam-packed day, we decided to have lunch instead of the original dinner invitation.

We walked in and on first impressions, The Magnum is beautifully decorated, very contemporary and laid back. The restaurant was rather empty and we clocked less than a handful of tables at the height of Sunday lunch service. We had a choice of table and decided to sit next to the window so we could people watch. Beautiful fairy lights cascaded down the window but what wasn’t so pleasant was the little family of rather noticeably dead wasps which were laying all over the window sill along with a layer of dust. Cringe.

Choosing to clean away the wasps ourselves,  our drink order was then taken and paper menus handed out. We were informed that we couldn’t order A la Carte and that we could only order from the Bar Menu or from the Set Lunch Menu. A little disheartening but this was my own fault for not checking what their weekend lunch service is like.

Looking at the menu’s, I was rather perplexed why a Sunday Roast was not on offer. The mains offered within the Set Lunch Menu were not appealing therefore we decided to just order off the Bar Menu and request if we could order a Starter from the Set Lunch Menu. Thankfully, our request was granted.

After a short wait, our starters arrived. I decided to try the Buccleuch Haggis Spring Roll with Hickory Relish and Rocket. I loved this starter. A beautifully crispy Spring Roll shell surrounding a wonderfully spiced Haggis which was cooked perfectly. Sometimes with Spring Rolls, they are drowning in oil but I’m glad to say that there was no grease in sight. The Haggis Spring Roll was complimented with a Hickory Relish and a Mixed Leaf Salad (instead of Rocket as advertised). I didn’t get a huge Hickory Barbecue taste from the Relish but worked very well alongside the Haggis. I’d definitely order this again.

The Magnum Edinburgh Buccleuch Haggis Spring Roll with Hickory Relish and Rocket

Ross opted for Homemade Soup of the Day which was Roast Tomato and Basil if I recall. It isn’t something he would normally order but with limited choices, it was the best of a bad bunch for him. The soup was a lovely vibrant red colour and smelt wonderful. It tasted as good as it looked, ignoring the rather strange balsamic glaze squiggle. You could taste the basil throughout the soup but it didn’t overpower it. Thumbs up.

The Magnum Edinburgh Roasted Tomato Soup

It took a while for our plates to be cleared and for our mains to arrive but we didn’t reach the fidgety stage, yet. I ordered Tempura Battered Haddock and Handcut Chips with a Sweet Lemon and Gherkin Aioli. Two beautifully cooked chunks of Haddock were on my plate in a light crispy Tempura Batter. The fish was soft, flaky and fresh. Paired with the Sweet Lemon and Gherkin Aioli, it was a winner. The Handcut Chips could have done with some more seasoning, but when dipping into the Aioli, you didn’t mind. This was by far one of the best Fish and Chips I’ve had in a Restaurant.

The Magnum Edinburgh Tempura Battered Haddock and Handcut Chips with a Sweet Lemon and Gherkin Aioli

Annoyingly for me, Ross ordered the Pulled Pork Sandwich in a Rich BBQ Sauce on a Glazed Brioche Bun with Baby Gem Lettuce, Apple and Fennel Coleslaw and Beer Pickled Onion Rings. I detest Pulled Pork. I think it is one food item that needs to end. STAT. Ross however, loves it. The Pulled Pork was tender and smothered in the Rich BBQ Sauce. I tasted a little of the sauce and it was delicious. We both weren’t huge fans of the Apple and Fennel Coleslaw and the Onion Rings were too sweet which was a little off putting.

The Magnum Edinburgh Pulled Pork Sandiwch in a Rich BBQ Sauce

Once again, service was slow at taking our plates away. The restaurant wasn’t busy at all which, if was, I could understand why service would have been that slow. It seems our waitress was more interested in chatting to one of their female friends that entered the bar just after we finished our starters. I really don’t think we needed to hear about our waitresses love life or how drunk she had been lately. Sadly, we couldn’t get away from it as they were far from quiet. It was rather off putting. The bill couldn’t come quick enough so we could leave and have dessert elsewhere.

It was a rather sad end to a mostly enjoyable lunch. The food for the most part was very good and I’d definitely return again for the Haggis and Tempura Haddock, if different staff were on duty. It’s just a pity that the staff let the kitchen and Restaurant down.

Disclaimer: I was invited by The Magnum Edinburgh as a guest in return for a review. Whilst my meal was complimentary, we paid for drinks and left a tip. I was under no obligation to write a positive review and my comments reflect my true experience that afternoon.

Click to add a blog post for The Magnum Bar & Restaurant on Zomato

It’s Summer and that can only mean one thing, BBQ’s. I love the chargrill black marks and smokey flavour that you get with meat on the grill. You can’t recreate that on the hob. Thankfully in Glasgow this year, the weather hasn’t been as bad as it normally is. I’ve managed at least seven this year which is a record around these parts.

We have this age old rule with the neighbours that whenever we want a BBQ, they are invited and vice versa. It works out quite well and means I get to feed my BBQ habit more. My favourite things on the BBQ? Chicken Breast, Steak, Lamb Chops, Link Sausages and Burgers. Basically all the greatest food groups.

We used to have a normal coal BBQ but our neighbour was getting a new gas BBQ so we inherited his old one which is the perfect size for my family. The difference between coal and gas BBQs is rather stark. Gone at the days that you have to prep the grill at least 30 minutes before even thinking about adding food and they are easier to clean, however, they may be seen as more expensive to buy upfront.

Meat aside, I love nothing better than side dishes such as salads, couscous and baked potatoes. Below is one of my favourite side dish recipes for Chilli & Lemon Couscous. Perfect for sunny days!

Even Doggy Dog gets to enjoy BBQ Season!

Bobby eating at BBQ

Chilli & Lemon Couscous

Ingredients

  • 1 cup of dry couscous
  • 1 small can of sweetcorn
  • 1 small cucumber, chopped
  • 2 chillies, chopped
  • 2 medium tomatoes, chopped
  • 50g feta cheese, finely chopped
  • 1 lemon, juiced
  • olive oil
  • salt
  • pepper

Method:

  1. Put the dry couscous into a bowl and add boiling hot water approximately an inch above the couscous. Leave to soak for around 10-15 minutes until tender and fluffy. Use a fork to separate the couscous.
  2. Add sweetcorn, cucumber, chillies, tomatoes and feta cheese to the couscous and mix well.
  3. Drizzle some olive oil over the salad along with some lemon juice, salt and pepper to your own taste. Add more seasoning and lemon juice if required.
  4. Eat and enjoy!
http://ananyah.com/2014/07/16/bbq-season/

 

If you didn’t know the exact location of  the Stockbridge Restaurant was located on St Stephen Street in Edinburgh, you’d more than likely walk past it and continue down the road, double back on yourself and then finally notice the fairy lights guiding you down rather steep steps to the entrance. Blink and you’ll miss it.

Ross & I were welcomed by a rather friendly maître’d who instructed us to pick whichever table we wanted. The restaurant was rather quiet at 7:30 and were able to pick a quiet table in the corner so I could watch other diners and take photographs without bothering anyone. 

When looking at the menus, we decided to go dishes from the À la carte menu instead of the set menu unlike the other diners. Trouble was, there were several things that I wanted and found it hard to finally settle of what I wanted. I’m rather indecisive when it comes to food at times.

While waiting for our starters, we were served the amusebouche of the day which was a salad of vine tomato, mozzarella, parma ham and balsamic. Small, simple and delicious. 

Amuse Bouche

To start, I ordered the Seared Scallops with cherry tomatoes, tapenade, aubergine and tomato vinaigrette. The scallops were cooked perfectly and when married with the tomatoes, tapenade and aubergines, it was a perfect introduction to the Stockbridge Restaurant. The flavour combinations were very well executed and would have gladly eaten more.

Seared Scallops with cherry tomatoes, tapenade, aubergine and tomato vinaigrette

Ross ordered the Goats cheese fondant with beetroot salsa, caramelised walnuts and toasted brioche. The goats cheese was rich and creamy, however, the plate was overloaded with beetroot salsa and distracted you from the Goats cheese which was meant to be the main attraction. The beetroot salsa was enjoyable but you just got bored with it after a few mouthfuls.

Goats cheese fondant with beetroot salsa, caramelised walnuts and toasted brioche

A short interlude, our mains had arrived. Ross had ordered the Venison loin with venison pie, braised red cabbage, parsnip puree and a port wine sauce. The Venison was cooked beautifully, it melted in your mouth and the port wine sauce ensured that each mouthful was succulent. The main star of the plate though was the Venison pie with parsnip crisps. A mini shepherd-esq pie which was rich in flavour and very very delectable.

 Venison loin with venison pie, braised red cabbage, parsnip puree and a port wine sauce

For my main, I ordered Roasted rack of Hugh Grierson organic lamb and braised flank with tapenade creamed potato, polenta, feta and vegetable terrine and rosemary sauce. Once again, the meat was cooked beautifully, however, there was just a little too much fat for my liking. Not a huge deal in the grand scheme of things though. The tapenade creamed potatoes were an ample amount and very tasty. I love olives so I loved the idea of incorporating it within mashed potatoes in this way. It worked very well. Sadly, that’s all that worked for me. The Polenta, Feta and Vegetable terrine was very disappointing. It just didn’t work. The flavour combinations were strange and after one bite, I pushed it aside. It’s a shame really because it looked beautiful.

Roasted rack of Hugh Grierson organic lamb and braised flank with tapenade creamed potato, polenta, feta and vegetable terrine and rosemary sauce

To cleanse our palates before dessert, we were served the most mouth-watering passion fruit sorbet which the head chef hand makes himself. Beautifully smooth, sweet and tangy, it was the best sorbet I have ever tasted. Delicious.

Passionfruit Sorbet

I read rave reviews of the Banana tart tatin which the restaurant serves along with butterscotch sauce and vanilla ice cream so ordered that for my dessert while Ross ordered the Vanilla rice pudding with apple compote, shortbread crumble and cinnamon ice cream.

When I was served the tart tatin, I was slightly confused to find big chunks of banana vertically arranged on a small piece of pastry. Only the ends of the banana ended up properly caramelised and the rest was rather mushy. The butterscotch sauce was incredible and the vanilla ice cream was a welcome addition. Sadly, the tart tatin was a miss for me. If the bananas were sliced and arranged in the traditional way ensuring they were caramelised then the dessert would have been outstanding. It’s just a shame the size of the bananas let it down for me.

Banana tart tatin

Ross’ Vanilla rice pudding with apple compote was a high-end version of Ambrosia. Creamy and comforting. The cinnamon ice cream like the sorbet, was of very high quality and delicious. Jason should really think of selling his sorbet’s and ice creams outside of his restaurant. They were THAT good.

Vanilla rice pudding with apple compote, shortbread crumble and cinnamon ice cream.

Overall, it was a mainly positive dining experience, it’s a shame that certain elements of the dishes didn’t work for my personal tastes. The Stockbridge is a beautifully designed restaurant, the staff are friendly, attentive and welcoming, it’s no wonder that while dining, we noticed several regulars returning and chatting like old friends. I loved that the clientele ranged from pensioners to couples in their early 20’s so you never felt out of place like you do in some restaurants in the city.

Disclaimer: I was invited by The Stockbridge Restaurant as guests in return for a review. Whilst our meal was complimentary, I was under no obligation to write a positive review and my comments reflect my true experience on that evening.

I received a box of goodies from Maille UK a few weeks ago and ever since then, I’ve been trying to figure out what recipe to create. Within the box, I received Balsamic Vinegar with Bitter Orange Peel, Mustard with White Wine, Roasted Onions and Wild Thyme and lastly Mustard with White Wine, Red Pepper and Garlic.

I’ve been using Maille wholegrain mustard for a good number of years but I’ve never used any of the flavoured varieties. I have to admit I’m not a HUGE strong mustard fan, English Mustard and Dijon are evil as far as I’m concerned but with Maille I’ve found a happy medium.

Before deciding which variety of mustard to use with the chicken, I tasted a little spoonful of both jars. Both mustards were a little sweet and not too strong. I loved being able to “pop” the mustard seeds with my teeth for an extra kick. For me, I instantly loved the Roasted Onions and Wild Thyme variety and knew that it would complement the Chicken more than the Red Pepper variety. I think that I’ll create another recipe with the Red Pepper and Garlic mustard but using Lamb.

It’s been a while since I’ve blogged a recipe and what better way to get me back on track than using some good quality ingredients and my new Olympus camera to take mouthwatering photographs?

I made a similar stuffed Chicken Breast recipe last year but wanted to revamp it and so my Chicken Breasts stuffed with Maille Mustard and wrapped in Parma Ham was created. Within the chicken there is a hidden secret of cheesy goodness (two types no less!) and I served the chicken with balsamic glazed carrots and creamy mash potato. It’s quick, very easy to create and hardly any mess. Sounds good to me!

hicken Breast stuffed with Maille Mustard and Cheese with Mashed Potatoes Garlic Mushrooms and Balsamic Glazed Carrots

Chicken Breast stuffed with Maille Mustard & wrapped in Parma Ham with Maille Balsamic Glazed Carrots

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serving Size: 4

Ingredients

  • 4 Chicken Breasts
  • 4 tbsp Balsamic Vinegar with Bitter Orange Peel
  • 4 tbsp Mustard with White Wine, Roasted Onions and Wild Thyme
  • 8 slices of Parma Ham
  • Grated Mature Cheddar Cheese
  • Grated Mozzarella Cheese
  • Salt
  • Pepper
  • Carrots Batons
  • Cocktail Sticks

Method:

  1. Preheat oven to 180° celsius
  2. Butterfly each chicken breast and then spread 1 tbsp of mustard on one side. Sprinkle the two types of grated cheese on top of the mustard and then fold over.
  3. On a clean surface, put two slices of Parma ham down, slightly overlapping each other and the stuffed chicken breast on top. Wrap the Parma ham around the chicken slowly until it is all covered. Secure with a cocktail stick and place on a baking tray. Repeat all the steps until all 4 breasts have been done and then place in the middle of the oven for 20-25 minutes.
  4. Parboil the carrot batons for 5 minutes and then drain into an oven proof dish. Drizzle balsamic vinegar over the carrots and then place in the oven at the same time as the chicken for 20 minutes or until al dente.
  5. The Parma ham should be cripsy and the juices running clear from the chicken when it is fully cooked. If the juices are still not running clear, pop it back into the oven for another 5-10 minutes.
  6. Serve the chicken with your choice of vegetables. I served mine with creamy mash potatoes and garlic mushrooms. The dish would also work well with rosemary and garlic roast potatoes.
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