Chilli Jam

This recipe is from the best Christmas recipe book I have ever used.
...From http://www.nigella.com/books/view/

nigella-christmas-7

Ingredients

SWITCH TO CUP MEASURES

1. 150 grams long fresh red chilli peppers (deseeded and cut into 4

pieces)

2. 150 grams red peppers (cored, deseeded and cut into rough chunks)

3. 1 kilogram jam sugar

4.  600 ml cider vinegar

Method

You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as

Kilner jars or re-usable pickle jars.

1. Sterilize your jars and leave to cool.

2. Put the cut-up chillies into a food processor and pulse until

they are finely chopped. Add the chunks of red pepper and

pulse again until you have a vibrantly red-flecked processor

bowl.

3. Dissolve the sugar in the vinegar in a wide, medium-sized pan

over a low heat without stirring.

4. Scrape the chilli-pepper mixture out of the bowl and add to the

pan. Bring the pan to the boil, then leave it at a rollicking boil

for 10 minutes.

5. Take the pan off the heat and allow it cool. The liquid will

become more syrupy, then from syrup to viscous and from

viscous to jelly-like as it cools.

6. After about 40 minutes, or once the red flecks are more or less

evenly dispersed in the jelly (as the liquid firms up, the hints of

chilli and pepper start being suspended in it rather than

floating on it), ladle into your jars. If you want to stir gently at

this stage, it will do no harm. Then seal tightly.

#teamnigella

Rose tinted strawberry jam

                  Ingredients

• 1 vanilla pod.
  1 teaspoon dried, lightly crushed  pink peppercorns.
  1 tablespoon of culinary dried rose petals.
  1 shot of sherry. 
  1 kg ripe strawberries, washed & hulled. 
  500 g pectin sugar / jam sugar. 
  
  
  Method
  Sterilise your jars ready to go. This is a quick to make, soft set jam and tastes like you wouldn't believe. The spice and booze are subtle and gives the jam a bit of an exotic edge, just a hint of Turkish Delight. Perfect as a gift. Get creative and make nice labels for personalised prezzies. It's delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. 
  
  

  
  

  
  

  Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and sugar. Leave most of the the strawberries whole, just squash one or two to create some moisture to start off the process.
  
  

  
  

  
  

  Place the pan on a low heat to devolve the sugar, bring it to the boil then simmer for about 5 minutes. Add the rose petals and sherry and simmer for one more minute. Turn the heat off, check the jam is at setting point by spooning a small amount and place in the fridge for 2 minutes (should have a crinkle when you push it with your finger) carefully skim any foam off the top of the jam then leave it to cool a bit. After about 15 minutes, divide the jam between your sterilised jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a month, if you haven't eaten it by then!!

Inspired by a Yotam Ottolenghi salad

This recipe is taken from the Guardian and adapted by me, I tested it out for a friends party, everybody wanted the recipe!! 

Yotam Ottolenghi creates these wonderful salads with various 

shades of a single colour, 

making you stop to check what's in there. Early summer is the best time for the original spring version  but any season will provide a monochromatic celebration of colour. 

I find its the Hazelnuts that give it  quite a unique edge to the salad and the sesame and Nigella seeds its individuality.

Serves four to six.

Will need

300g asparagus, trimmed and sliced on a sharp angle into 3-4 thin spears

200g french beans, topped 

300g broad beans (fresh or frozen)

50g baby spinach leaves 

1 shallot, peeled and very thinly sliced 

1 red chilli, finely diced 

½ tsp sesame oil 

3 tbsp olive oil 

1 tbsp lemon juice 

1 tbsp sesame seeds, toasted 

1 tsp nigella seeds 

Salt

Bring a large pot of water to a boil and blanch the asparagus for two to four minutes, depending on thickness – you don't want them cooked to very soft. With a slotted spoon, transfer to a bowl of ice-cold water. Add the french beans to the boiling water, blanch for five minutes and transfer to the asparagus bowl. Drain both well, then dry with a clean kitchen towel. Blanch the broad beans in the same water for two minutes, drain, refresh and dry, then remove and discard the skins by pressing each bean gently between finger and thumb.

Put all the greens in a large bowl and add all the remaining ingredients and half a teaspoon of salt. Stir gently, taste, add more salt if you like, and serve at once.

CAFE FLEUR 

198 St Ann's Hill  Wandsworth  SW18 2RT

Exceptional Tea, coffee & in house baked goodies!

Toasted rolls with béchamel sauce, 

roasted vegetables and salmon, 

topped with melted cheddar 

and feta cheese @ Cafe Fleur

More scrummy dishes from the Cafe!!

AT CAFE FLEUR Amazing morning at 

Tonsley Tots play group, all the 

children loved decorating 

the ginger bread men… 

http://t.co/VqRDARaGao

BAKED SALMON AND UMAMI TASTE No.5 LENTILS 

YOU WILL NEED

    2 salmon fillets.

    1/2 cup black or green lentils.

    1 squeeze Umami garlic taste No.5.

    Splash olive oil.

    Half lemon, juiced.

    1 bunch fresh thyme or parsley.

    METHOD

Pre heat the oven to 90.

Wrap salmon portion in foil, a squeeze of lemon and    sprinkle of fresh thyme, salt and pepper 

Bring the lentils to the boil and simmer for 15 minutes

Place the salmon in the oven 5 minutes after you have started the lentils and bake for 10 minutes.

When the lentils are tender, strain and add a squirt of Umami taste No. 5 (garlic), salt & pepper drizzle of olive oil. 

Rose and vanilla layer cake

I had this cake in The Garage lounge in Portsmouth and it was so light, moist and indulgent.  I will be experimenting and hope to replicate or at least come up with a decent version.  Recipe and pictures will follow very soon. 

Smoked Fishcakes

INGREDIENTS

SERVES 2

1 Loin of smoked fish (I used smoked cod, less salty)

1 Cup of milk

1 Cup of water 

1 Fresh Bay leaf 

Freshly ground pepper

Pinch of salt

1 Tablespoon mayo

1 egg

1 medium potato (skin left on) diced

6 left over water biscuits/crackers (I used seeded ones)

Sprig of fresh thyme 

Spritz of lemon

METHOD

1 Add the water, milk, bay leaf, salt & pepper to a shallow pan and bring to a simmer.

2 Then add the fish and cover with foil or a lid for 3 minutes.  

3 Remove the fish from the pan, now add the diced potato and boil in the fish stock until the potato is tender.

4 Add the cooked diced potato, thyme, lemon and mayo to the fish and lightly mash, but keep quite lumpy.

5 Pulverise the crackers in a processor or Pestle and mortar and sprinkle into a saucer.

6  Beat the egg and pour into a saucer 

7 Now for the messy bit!  Take a small handful of the fishcake mixture and form a ball, roll first in the egg and then into the cracker crumbs.

Place on an oven tray with grease proof paper, put a small dot of oil or butter under each cake.  Pat down to form fishcakes, should make about four.

8 Place in a pre heated oven 180c fan for 12 - 15 minutes until golden brown.

Serve with a crisp green salad and a dollop of Mayo.

  

Lemon and Poppy seed Drizzle Cake

YOU WILL NEED

225g unsalted butter - softened

225g caster sugar

2 eggs

finely grated zest 1 lemon

1 tablespoon poppy seeds

225g plain flour

2 teaspoons baking powder

Pinch of salt

juice 1 & half lemons

85g caster sugar

Dried culinary rose petals to decorate 

METHOD

1 Heat oven to 180C/ fan 160C/gas. 

Beat together 225g of softened unsalted butter and 225g caster sugar until pale and creamy, then add 2 eggs, one at a time, slowly mixing through with the poppy seeds. 

2 Sift in 225g plain flour, 2 teaspoon baking powder and a pinch of salt then add the zest of 1 lemon and mix until well combined. 

3 Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

4 Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the of 1 & half lemons with 85g caster sugar to make the drizzle. 

5 Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool

6 Remove and serve with a sprinkle of rose petals. 

YOU MIGHT LIKE TO KNOW

Such a wonderfully moist cake!!  Similar recipes call for 4 eggs and use self raising flour but there is no need.  This cake is soft and spongy every time!  It will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

I spread butter on a slice in the morning or a splodge of cream

in the afternoon.

Breakfast Seswaa

SERVES 2

Ingredients

Half pound of Stewing beef; such as brisket or ox cheek

1 large Onion

Half pint of Beef stock

salt & pepper

Hand full dried fried onions

Tablespoon Bovril

8 Chestnut mushrooms

2 large eggs

Fresh thyme 

           

Method

Chop the beef, remembering to cut with the grain, as one wants to keep the fibres as long as possible.  

Brown the meat in a very hot cast iron saucepan.  Add two litres of water and simmer gently for a few hours.

Top up with beef stock and allow to simmer until the beef fibres fall apart by themselves.

Add dried onions and bovril

Add chopped onions and allow the liquids to reduce till almost dry

Thinly slice your mushroom and pan fry in butter till golden, 

then add to the Seswaa

Top with poached or fried egg and fresh Thyme.

Tip: This dish gets its flavour as the beef and liquids reduce after the flavour has been released from the meat over some hours. If not simmered long enough, the fibres remain attached and the liquids do not take up all the flavour. The process can be sped up in a Pressure cooker. This dish is ready when it melts in the mouth.

Pesto messed with

Serves 2

YOU WILL NEED

35 grams of rocket (half small bag)

8 mint leaves

8 Basil leaves

1 garlic clove

1 Thumb size of parmesan

Juice of 1/4 lemon

6 walnut halves (dry fried for 2 mins)

2 table spoon of good olive oil

2 teaspoons of water

Good pinch of salt and pepper

Small pinch of sugar

Chilli spears (optional)

METHOD

After chopping the garlic, walnuts and cheese.

add all the ingredients to a food processor and whizz

until smooth.  Taste and add more seasoning/lemon

if required.  Store in a ramekin with a swirl of olive oil

in the fridge, should be ok for 3 or 4 days but best served

on the day.

The obvious sauce for pasta of course but is fantastic

on any type of steaming hot green veg. Works perched on

baked salmon too.  Splodged on soup, really zests things up.

Thinly slice raw red chilli to garnish if you dare!

Lentil & Bacon side-board (click image for full recipe)

SERVES 2
YOU WILL NEED
1 teacup of brown and/or green lentils
2 rashers of bacon
Half a courgette
1 sprig of fresh basil or mint
Half teaspoon of crushed dry chillies
1/4 of an onion
1 crushed garlic clove

DRESSING
Zest & juice of half a lemon
1 teaspoon yogurt
1 teaspoon mayo
Splash of Jamaican chilli pepper sauce
Pinch of sugar
Pinch of salt & pepper

METHOD
1 Boil the lentils for 15 minute, then strain.

2 Heat nonstick frying pan to quite hot and add finely chopped
bacon, lentils & onion until the bacon starts to brown.

3 Add the lentils to the pan for a couple minutes.

4 Now add chilli flakes and garlic for a minute or so.

5 In a small ramekin mix all the dressing ingredients together.

6 Turn pan off the heat and coat in the dressing, add a
little more salt and pepper to taste.

I serve mine on a board as a side dish to fish or lamb.
It also works wonderfully as a stand alone lunch with a bit of rocket 
muddled in.