Recipe | Venison Scotch egg

whisk

My Fair Lady meets Braveheart

Having been much involved in the theatre (on and off stage) from an early age I am well aware of what it takes to make a production run smoothly. All going well  on the face of it we see the actors entering and exiting at the appropriate moments,  impressively seamlessly remembering their lines (we hope) and acting brilliantly drawing us into their world.   What we tend to forget, as an audience member however is how much work has to go on backstage to achieve all this.

People have been working tirelessly on costumes, props and  scenery.  Directors, musicians , techies and other crew have all shed blood, sweat and probably tears to get the show on the road and not to mention the gentle cajoling , ego massaging, support and camaraderie that has had to gone on to hold it all together by everyone.

What has all this to do with venison sausage rolls I hear you ask?! And how can she possibly link this thespian theme to her latest job cooking for a partridge shoot? Well…

Whilst up on the Cawdor estate, home of Macbeth, a fair few thousand pheasants and partridge (though a few less now after some top shooting this week), the glorious landscape, the lungfulls of fresh air and the bracing weather inevitably made me feel rather dramatic. 2016-11-29_0005

Lunches were had on the hill which for my new readers I shall quickly explain what that entails;

Early start in the kitchen doing a big cooked breakfast in the lodge and elevenses baskets for the guns to take away. Then preparing and packing up a top notch lunch for the guns to have way up on the hill. Food has to carefully packed along with tables, cloths, plates, candles, flowers, wine (of course) and fire wood into the trusty Range Rover and driven across narrow bridges, winding tracks across babbling burns and reversed down slippery paths to a bothy in the depths of the moor (undoubtedly more fun than an office job I always feel). Once there ,everything is unloaded come rain or shine or wind (though often in Scotland a bit of all three) and set up, the fire lit, warm soup at the ready and the wine opened ready for the arrival of hungry and often cold and wet guns.   2016-11-29_0003

This time on our way there we had to pause on the hill as the beaters ( think people with flags energetically waving on command whilst walking down a hill to flush the birds towards the guns not Harry Potter like children on broom sticks playing quidditch ) were making their sweep ahead of us. We turned on the radio that connected the head game keeper with the beaters to find out when we could carry along the track to the bothy.

Instructed were to “wait there for a wee while longer” ! so we switched off the engine and due to lack of signal to radio 4 we listened to the “ backstage” working of the shoot.

2016-11-29_0008

Like a director of an enormous production ( think Aida in Verona scale) the head Game keeper directs his backstage crew to flush the actors ( partridge in this case) onto the stage ( the area surrounding the pegs) where the eager audience ( the guns) get to take their shot.

2016-11-29_0004

In this case however the actors ( partridge ) are more temperamental than the worst of divas and it takes great skill and combined effort to get them to fly where and when you want them.

Listening to the instructions was a bit like listening to the shipping forecast, you enjoy it and are strangely addicted but don’t quite understand all that is said although I am not sure if it was the terminology I didnt quite grasp or the strong Highlands accents.

“ Flag up, flag up !!!!! “ was repeated many times and with it came a flurry of flag waving from the guys and girls on the hill so easy enough to understand.

The crackly line coupled with that I don’t always understand heavy Scottish accents meant I couldn’t follow the script exactly but the most entertaining moment was when one group of partridge flew too far left, the beaters were directed to reposition themselves sharpish to correct the flight path and I distinctly heard in My fair lady meets Braveheart like style from one of the keepers

“ come on…come on!…come on !! …come on Beaters, move your bloomin’ a**se!” .

The ripple of gun fire meant the move was successful and at the end of another top notch day it was remarked how impressively the birds flew which of course is queue for the director and back stage crew to take their bow.

2016-11-29_0007

For this postcard I want to share with you my new favourite elevenses snack, venison scotch eggs. Totally worth making from scratch and as venison is full of minerals and iron and is generally considered a low fat meat you don’t have to feel so guilty about scoffing a whole one , it also goes deliciously with cab apple jelly.

2016-11-29_0011

This week

Best bag 434

Best Bag Bottega Veneta

Every home should have: A piper

I used : 94 local eggs

Butter usage : off the charts

I’m driving : a Range Rover

 

 

Venison Scotch Eggs

Makes 8

800g venison mince

2 slices white bread

10 eggs

splash of milk

200g bread crumbs ( panko are the best) placed in a small bowl

100g cornflour, places in a small bowl.

1 litre veg oil for frying

2016-11-29_0002

Bring a pan of slated water to the boil.

Gently plop 8 eggs in and cook on a high heat for 7 minutes.

Gently drain and fill the pan with cold water and a few handfuls of ice.

Once the eggs are cool peel them.

In a large bowl season the venison mince with salt and pepper.

Break the bread into bits, crust and all, and splash on some milk and 1 raw egg. Mush about then mix well into the mince ( if you are feeling fancy you can add 2 cloves finely ground clove and 1 tbs of finely chopped parsley but for me home made venison scotch egg is excitement enough).

Take 1/8 of the mince and wrap around 1 of the cooked eggs. It is easier if your hands are wet.

Repeat with the other eggs.

Then break the last egg into a bowl and add a splash of milk and beat. 

Dip each of the meat wrapped eggs into the cornflour, then egg mix then breadcrumbs.

It is less messy if you dip every egg into the cornflour, then every egg into the egg, then finally the breadcrumbs otherwise you end up with breaded fingers.

2016-11-29_0009

2016-11-29_0010

Pre heat the oven to 200°C

Heat your oil in a deep pan, When hot ( a small lump of bread when dropped in should go brown and crispy in seconds) fry the eggs individually until golden ( a minute or so) then lay on a flat baking tray nicely spread apart.

Once they have all been fried, bake in the oven for 15 – 20 minutes.

Remove and transfer onto a wire rack to cool a little.

Eat warm or cold as the perfect elevenses snack.

 

2016-11-29_0001

 

 

Next Stop …Thanksgiving

Comments { 0 }

Recipe | Poached quince

whisk

Not the apple of my eye

I will admit I go through obsessional phases with certain foods. Looking through my October menus, despite there being a broad range of occasions – think Jewish New Year to Partridge Shoot Suppers, there has definitely been a lean towards one certain ingredient.

Pomegranates, anchovies, star anise, honey, caraway, venison… are some of the foods that have had their moments as the centre of my culinary attention, though thankfully with not too much overlapping but right now, clients are highly likely to see me suggest Quinces on their menu as I cannot seem to get enough of these mysteriously rewarding fruits.

2016-10-23_0002

History and literature also seems to have had its fondness for the Quince over time with the first records of them being planted in 1275 at the tower of London during Edward I reign. Paris gave Aphrodite a quince in exchange for the love of the most beautiful women in the world, Helen of Troy and it is often seen in her hand (Aphrodite’s) as a symbol of love. Up to the 18th century the soon to be father in law would often give a basket of quince to the bride to be to bring happiness to their marriage (admittedly not necessarily a sure fired method but at least something to throw if things quickly turn sour) and we must not forget this fruit was also part of the marital feast for the surprisingly romantically entwined couple, ‘ The owl and the pussy cat’

‘They dined on mince, and slices of quince,’

The Rosh Hashanah supper I was asked to cook for at the beginning of the month, which celebrates the beginning of the Jewish New Year, despite having plenty of traditional and symbolic foods that had to be woven into the feast also managed to accommodate some quince.   On a tangent to this blogs quince centric theme I found planning the food for the Rosh Hashanah a fascinating task as there is so much symbology with the food.

2016-10-23_0005

The meal starts with honey, apples, pomegranates, dates, challah and blessings and then moves on to other dishes like fish, meatballs and of course dessert. Below are a few of the foods and why they are included in the feast.

Apple and honey: to bring in a sweet new year

Round loaves of Challah: to symbolise the continuity of creation (as with any foodie groups the callah had to be bought from the best bakery in London which meant queuing for hours at night ( admittedly not by me ).

Pomegranates: representing a new fruit in season, is to wish our good deeds for the new year will be as many as the seeds in a pomegranate and to be thankful for bringing us into the new year.

Fish complete with head: to symbolise the start of the year and moving forward and to remember it as the ancient symbol for fertility and abundance.

Leeks: the word for leeks is related to the work to cut kareyt, so the leeks symbolize cutting away those who wish to harm us.

Dates – similar in Hebrew to a word translating to end, so dates are eaten in hope that enemies will cease. Also it is generally believed that when Israel is referred to the land of milk ad honey that to refers to date honey.

Beetroots and their leaves: The Hebrew word for beets is selek and is similar to the word for “remove.” Beetroots are eaten in hope of causing the departure of our enemies.

2016-10-23_0004

Then later in the month there was the partridge shoot weekend near Chichester that of course also managed to accommodate quince based dishes.

2016-10-23_0008  It is worth noting while we are in the hight of shoot season that Quince goes really well with game as its fragrant flavors contrast well to the earthiness of the meat.

2016-10-23_0007

For this postcard recipe I will give you a basic method of cooking quince which you can then use to add the fruit to other dishes.

2016-10-23_0006

This month

Quinces cooked with: 87

Dishes involving quince: 15

Cocktails drunk with quince juice: count unreliable but lets say more than one.

Every home should have: a quince tree.

Peter Quince : is a character is Shakespeare’s, A midsummers night dream

The apple of my eye : is in fact a quince

Baked quince with brandy, cinnamon and star anise

The recipe below can be seen as just a starting point. Once the quince is cooked you can simply serve as is with cream, ice cream, crème fraiche or yogurt or to take it further you can chop it up and add to apple pies, crumbles, stewed brambles ( blackberries) to eat as a compote, whizz it up and make into sorbet or one of my favourite uses adding the fragrant cooking liquid to cocktails.

Serves 8

8 quinces

3 sticks of cinnamon

1 tsp ground ginger

2 star anise

400g light brown sugar

water

1 and a bit glasses of Brandy

2016-10-23_0003

Peel the quinces and chop in half vertically.

Place in a pan with spices, the sugar, top up with water and add a glass of brandy.

Bring to a simmer then pop on a lid and cook until the quinces are all soft – this can vary greatly in time but start checking after 30 minutes.

Once cooked add a splash more brandy and serve two halves each, warm or cold, in a bowl with some of the juice and a dollop of cream,

The quinces will keep well In their juice in the fridge for at least a week ( unless I am around).

2016-10-23_0001

Next stop…. Cawdor.

Comments { 0 }

Deepest Dorset

whisk

 Deepest Dorset …

Its here ! A brilliant new book called Deepest Dorset discovering the people, places and roots of a unique community.  Contributors include Julian Fellows, Rose Prince, Kate Adie, Valerie Singleton and recipe sections by me!

(Link to buy the book is in ‘This Week’ section at the bottom of the post).

2016-10-10_0004

When I was asked to join in on this project I was  very excited (even by my standards).  I moved to this county at the age of 4 and have had roots here ever since.  It was here my love, interest and obsessions were cultivated with food and how it is produced and I learnt the joys and importance of sitting around a table and sharing a meal together with friends and family.

2016-10-10_0005

Dorset has been described as England’s Tuscany ( a quote that particularly tickled me ) but more importantly set me thinking.  Having traveled a good bit of the world, writing and waxing lyrical about the exotic smells and spices of the far east, the wonderful markets with their perfect produce of Provence, the inspiring localness and seasonality of Paros and Sardinia  with their rich history of food and the beauty of Scotland with its wonderful abundance of wild food I have slightly been ignoring the incredible offering on my own doorstep.  Text book slip up but on reflexion it would obviously be hard to find greener grass elsewhere….

2016-10-10_0001

The book is raising money for Dorset Charities: The Royal National Lifeboat Institution , Dorset and Somerset Air Ambulance, Weldmar Hospice care Trust and Community Foundations Dorset Fund. We were lucky enough to hold the launch at the stunning house St Giles that has been the ancestral home to Earls of Shaftesbury for many generations.

2016-10-10_0006

I was asked to do the food for the launch party but decided rather than rolling out the canapés we would carry on the theme of celebrating Dorset and get local suppliers and producers to show case their food and drink.

2016-10-10_0008

When deciding on my recipes for the book I wanted to highlight the wonderful diversity we have here : a fabulous coastline of fish, a rich abundance of wild food like venison, mushrooms and hedgerows of berries,  impressive fruit and veg growers ( including of course our apple orchards) delicious cheese including Woolsery Goat and one of my favourite blue cheeses,  Blue Vinny  and now our award wining sparkling wine and beer makers.

2016-10-10_0003

(pic. Viscount Rothermere one of the trustees of  The Rothermere foundation whom kindly funded the book )

The brilliant authors and editors of the book Fanny Charles and Gay Pirrie  – Weir were delighted with all this and even more so when I suggested I wanted to photograph and serve the food of platters made by                                               Dorset potters.   2016-10-11_0001 They did however think I was taking my Dorset enthusiasm  too far when I suggested we find some local alpaca or sheep wool to knit clothes out of for the waiters to wear on the night….

photograph by Hattie Miles ... 28.09.2016 ... Book launch of 'Deepest Dorset' at St Giles House, Wimborne St Giles ... Delicious food from around the county was enjoyed buy guests ... here are some of the catering team ready for the event.

The project was such fun to be involved with from the meetings with the editors, and the discovery of Dorset suppliers and producers to the party planning and book talks. I confess I had a sight twinge of post party blues as we finished the get out from the launch however on very much the upside I now have a copy of the book Deepest Dorset and am greatly enjoying reading about our impressive art, music, film, food, literature, landscape and history.

2016-10-10_0007

 This Week

Every home should have : a copy of Deepest Dorset. To buy the book please click on this link Deepest Dorset.  Money raised will go to 4 Dorset charities.

I discovered : Liberty Dorset vodka ( a great use of Dorset’s abundant sacks of apples )

I’m reading : Deepest Dorset (obv)

Im eating : Capreolus charcuterie ( some of the best I’ve ever had)

Next stop …cooking for a Rosh Hashanah supper and my annual trip to the charming Witterings …

Comments { 0 }

Where to eat in Venice

whisk

Don’t Cook Now

After a busy and fun week cooking in Dublin then buzzing around for a long weekend on a bee project I was totally ready to jump on the plane to Venice, the location for the brilliant film thriller “Don’t Look Now” based on a Daphne du Mauriers’ short story, for a few days off and a feasting extravaganza.

2016-09-25_0001

Completing my Front tuck – round off, back spring somersault down the garden path in the direction of Mr Del Monte I delightedly informed him I had finished making our reservations for Venice restaurants and that I had succeeded in getting tables at all the best places. I am not sure if he was genuinely as delighted as I was or if the discovery of two baby lemons on the tree he was tending had put the look a look of satisfaction and success on his face.

2016-09-25_0007

Venice, more than almost anywhere in the world, is notorious for being a tourist food trap (and has been so I have been told for over 2000 years) so I was putting extra effort into my research so as not to slip up on the food side of the break. I had no doubt as we were heading to Italy that churches, statues and art would be very hard to miss.

2016-09-25_0002

Whether I am traveling for work of pleasure I tend to do a crazy amount of research on what and where to eat. I spend the weeks before ringing, texting, twittering and chatting to everyone I think may have the skinny on my destination. I go through my address book of friends and family which includes chefs, clients, food writers, food producers, foodies, food retailers…. you get the picture, it’s a lot of people who know a lot about food.

2016-09-25_0003

I could say this slightly obsessive behaviour was because as a well travelled chef/food writer I feel the pressure to know about these things from others and the answer to “Where should we eat tonight” should come from me but its more because I love doing it and I see food as one of the most interesting and important aspects and reveals about people and places.

2016-09-25_0004

So for this blog it’s a mini food review, tips and tricks of what and where to eat in Venice.

2016-09-25_0005

Firstly NEVER, EVER wonder down a street, peer into a restaurant and think “ooh that looks nice, lets eat here”. Yes that’s a fun approach and works perfectly well else where but in Venice its is a sure fired way of being disappointed and ending the evening in frosty looks and mutterings of “ well it was your idea” as the bill for a bajillon euros reaches the table and you are trying to digest your canned luke warm spaghetti alle vongole.

2016-09-25_0006

Trust your sources. When researching and asking people be honest and think do I trust their opinion (having just reread this blog that last sentence makes me sound much less easy going than I actually am ( promise). Some food review sites like trip adviser, that although have some of the biggest collection of views, include everyone’s opinion and so are open to the restaurants friends and family putting positive or false opinions up eg “ eating at Besta Pasta in Towna was the best dining experience I have in the entire universe” or on the other hand allows disgruntled customers to rant or even the competitive restaurateurs to have their say e.g. “ This Venice restaurant should be allowed to sink, the waiters had less charm than the tasteless slimy sea slug like gnocchi being served on my plate” .

I stick to food bloggers websites, trusted sources of friends and family and take note if certain restaurants are repeatedly mentioned on ‘where to’ lists published by magazines and newspapers.

2016-09-25_0010

It’s perfectly acceptable to have a sharpener before 11. As you wonder through the markets and peer into tratorrias and bars you will see locals casually sipping on glasses of prosecco, wine or my favourite Venetian drink, the spritz. These can be taken with Aperol ( the scary orange stuff) that is actually delicious but quite sweet, Select, the medium sweet option, or my top choice Campari which is deliciously bitter. The drink is topped off with prosecco and soda water and is served on the rocks. It is usual to get a bowl of crisps or fat green olives along side your spritz and bizarrely is often one of the cheapest cocktails you get over there.

2016-09-25_0008

North Eastern Italy produces some good wine that is worth trying so don’t dismiss the Friuli Venezia-Giulia, Alto Adige, Trentino, and Veneto regions when flicking through the wine list ( for reds Valpolicellas and Bardolinos and for whites Soaves are the ones to look out for).

You may of course be tempted to try the Peach Bellini , created here at the iconic Harrys bar in the 30’s / 40’s consisting of white peach puree and prosecco. Whilst drinking it at this charming canal side bar, former watering hole of Hemingway and Welles, you will then of course have to wear your large ‘I am a tourist’ badge. (Yes I’ve done it)…(ok… yes it was fun).

2016-09-25_0016

Focus on fish. With its infamous fish market near the Rialto bridge, it is not surprising that fish is the dish to order in Venice (although they are still arguing with Tuscany trying to claim to be the birth place of beef Carpaccio and Venice also loves it liver and onions).

2016-09-25_0011

Based on my extensive research the restaurants that made it to my ‘must get a table or there is no point going to Venice at all’ list were;

Al Covo

Locanda Cipriani

Antiche Carampane

Alle Testiere

 

The results…

Al Covo is set in a small square and  was staffed by charming waiters. The wine list is very reasonable and the menu is encouragingly small.   Simply done fish and desserts worth saving room for makes this a place I would definitely recommend and visit again.

Wallet damage- 60 euro per person approx for 3 courses and wine

We scoffed;

Salted Anchovies with country butter

Marinated anchovies with fennel fronds and aubergines

Fritto Misto of red mullet, squid and sole

Pan fried prawns and squid with lemon

Ricotta cheesecake

Wild strawberry frittas

2016-09-25_0012

Locanda Cipriani

If staying in Venice for a coupe of days I would definitely recommend the boat trip out to Locanda Cipriani on the small island of Torcello. Taking public transport can be a great way to collect the ambiance of a place (unless you are in central or the West Coast of America) and unless you fancy selling your Louboutins or a kidney to fund taking a private water taxi, hop on a vaporetto and enjoy the group ride. If you set out early enough ( 9 ish in holiday terms) you can stop at Murano ( the island for glass) or Burano ( the island for lace) for a quick look before carrying on to the very charming Torcello for lunch. With one road / canal leading from the vaporetto stop to the restaurants ( I think there are 3 in total) and the church you will not need a map.

The restaurant has a charming garden which half made the experience for me so I would suggest going in the warmer months. Service was good and the food very enjoyable.

Wallet Damage – 90 euros per person approx for 3 courses, wine and a view.

We scoffed;

Crab gnocchi

Seabass and sautéed potatoes

Poached Peaches with prauline icecream

Hazelnut crème brûleée

2016-09-25_0013

Antiche Carampane

When this restaurant gets mentioned there is usually reference to how difficult it is to find though fortunately for me Mr Del Monte had a knack of easily sorting out these navigational issues so we only ended up down one dark alley with a group of Japenese tourists and their selfie sticks to give each other the acknowledging grins of ‘you’re exploring (aka lost) in Venice too’ . I was concerned by the non Italian vs English speaking ratio of customers here ( the waiters were charming enough not to be snobby about having to mostly speak in their non native tongue) but it was delightfully a top meal and well worth finding.

Wallet damage – 50 euros a head for 2 courses and wine.

We scoffed ;

Spider crab linguini ( sooo good)

Spicy seafood linguini

John Dory with wild mushrooms and zucchini ( this was one of my favourite dishes if the week)

Seabass and salad

2016-09-25_0014

Chechetti

On the forth day the sun had gone, the rain had started and moral was sinking to a low. I had not booked a restaurant for lunch this day, as there are only so many three course meals a girl should eat in five days, but I was keen to stick to my rule of not being fooled into stumbling across and eating at the wrong place. It was then that data roaming, foodbloggers of venice and Mr Map Reader Extraordinaire saved us. Just as I was about to push him into the canal he found the chechetti bar that I suggested as salvation to the situation. Chichetti can be found all over Venice and although food writers will tell you of there favourite spots I think providing you are not on the main tourist drags you will be able to spot a good one. Very reasonably priced little slices of bread topped with salted cod or cured meats or grilled vegetables are laid out on trays under the glass counters. You go and have a good stare then point and order the ones you fancy along with a glass of something. My advice would be, as they are usually eaten standing up, is choose somewhere that looks like it has a good atmosphere and the chechetti haven’t been sitting there since time began.

2016-09-25_0009

Alle Tesiere

If you want to eat here, this restaurant has to be booked well in advance. You can email, then have to ring to arrange deposit of your grandmother / child or lumps of cash to secure your table. Sadly my Italian currently has limited abilities and it wasn’t until I managed to make the waiter understand I was at the ready to handover my credit card details stage of the booking that he started to thaw to the determined English girl at the end of the phone.

The 24 ish seat restaurant is not particularly good looking and I admit expectations were high. Antipasti and primo were delicious but I think if you are used to eating fresh simply cooked fish the main courses can be underwhelming. The wine list encourages you spend and although I am pleased to have it ticked off my list I would not recommend it to those that eating simply cooked very good fresh fish is nothing out of the norm.

Wallet damage : over 100 euro per person for 4 courses and wine

We scoffed

Spider crab

Prawn ravioli – which was really delicious

Squid and cinnamon gnocchi

3 Small whole turbot

3 Small monkfish

pistachio cake with pistachio ice cream – sooo good

Panna cotta

2016-09-25_0015

Next time I visit I would be keen to have lunch on the terrace at the Gritti Palace which I am told is a wonderful place to watch venice float by and I should also mention a restaurant by the Rialto bridge called Bancogiro which has one of the most romantic out door spots at night and serves some delicious food.

This week

I ate.

Next stop… Deepest Dorset.

Comments { 0 }

Recipe | Roast suckling pig

whisk

This little piggy…

Sardinia meant a new destination and new client for me so all seemed very exciting. The initial introductions were done over the phone and all seemed like it would work out very nicely until…

“ Oh yes we eat practically anything”! (client)

“Great” (me)

“Yes, and we wondered how you felt about cooking baby … phone line crackles at inopportune moment.

‘I’m sorry?”

“Baby…!” more phone crackling.

Cripes I thought what had I got myself into?!

2016-09-03_0001

Turns out they were saying baby pig or “Su Porcheddu” the Sardinian specialty of suckling pig. Which is totally delicious, though I was surprised when I got mixed reactions of me giving ours a little massage with olive oil on my instagram account phollowphilippa. Personally I have much more of an issue with people buying non local or non free range or processed meat and or when they don’t make use of all the meat and bones that they buy. ( High horse moment over)…

2016-09-03_0004

I flew into Olbia airport and had made good arrangements with my client of what I looked like and what they looked like ( I almost went home with the wrong chap back in Val d Isere earlier this year, so didn’t wanting repeat confusion). The spectacular drive to the house took about an hour along the winding roads that over looked the rugged and hot hills of the island.

2016-09-03_0002

The first shop had been done for me, which was a fun way to start the weeks cooking. Jumping into the very pretty blue tiled kitchen I was delighted at the perfectly ripe tomatoes, peaches and soft fresh mozzarella they had chosen and guessed that shopping would be very much what was local and in season.

2016-09-03_0010

For an island that is super popular with the jet set crowd I was pleased to see that the shops in our area really did stick to what was local. This translates to what is at its tastiest although not always aesthetically beautiful. I am pleased to report Italians don’t have the same problem as us in the UK where every fruit or vegetable has to be the same size and lumps and bumps are not permitted. I was amused when I couldn’t find any chocolate at the local supermarket to cook with but I could find five different varieties of peaches.   2016-09-03_0009

For those wishing to embrace the Sardinian food culture here are my favorite things you should look out for:

Su Porcheddu – suckling roast pig

Malloreddus – my new favorite semolina pasta that is like a curled up contact lense. It scoops up sauces brilliantly and is a delight to eat.

Bottarga – dried fish roe

Fregula – small round cous cous like but actually pasta balls that can be cooked like risotto or pasta.

2016-09-03_0012

The malloreddus pasta nearly pipped the pig to the post for this postcard recipe. A delightful size to eat and went particularly well with the sausage, fennel, chili, tomato, saffron and pecorino sauce I made.

2016-09-03_0013

The island, although not home to many of the charming old settlements has an interesting Gaudi esque style archictecture and a mix of brown orange and white villas dotted over the hills. A trip around the coast or to one of the islands is a must and we were interestingly near where Nelson kept his fleet in the Napoleonic wars though he himself never set foot ashore as was in ill health.

2016-09-03_0015

So for this weeks postcard I give you suckling pig which will be what you are eating if you are at our table for Christmas lunch . The smells as it cooked were superb and everyone including me couldn’t help but occasionally open the oven to have a peak at the pig.

  2016-09-03_0011

This week

Super yachts spotted : 8

Peaches bought and eaten ( by us all) : 103

Varieties of peach bought : 5

Pasta cooked : 5.1 kilo

Olive oil used : 4.2 litres

I’m loving: walking to the end of the garden and falling into the med.

Every home should have: a bosse wireless mini speaker ( they are amazing)

I’m reading : The Magus, compelling read despite some of the most dislikable characters ever written.

  2016-09-03_0008

 Suckling pig .

2 tbs extra virgin olive oil

1 suckling pig

1 fennel bulb

2 apples plus one small one for serving

handful each of parsley and thyme

1 garlic head cut in half horizontally

1 onione red or white peeled and chopped into four.

½ dry white wine like vermentino

Pre heat the oven to 160 C

2016-09-03_0006

With a damp kitchen paper towel give the pig a quick wipe.

Sprinkle with salt and give a quick massage with oil all over

Stuff the belly with fennel , chopped apple , thyme , parsley stalk , garlic , onion . If the kidneys and heart are in you can leave in as they can be eaten and or will add the flavor.

Then sit pig upright and try to position front legs stretching out and back legs tucked under – like an Egyptian jackal statue .

Cover the ears in foil for cooking as otherwise will burn .

If you want to stuff apple in mouth at end stuff a ball of foil in mouth at this stage.

Slit the pig in a few places so skin does not burst when cooking ( I made incision by armpits and back legs – but not too deep)

Bake at 15 mins per pound at 160 °C

After 1 1/2 hours add 1/2 pint water to the tray .

At 2 1/2 hours add 1/2 pint white wine to the tray .

Baste occasionally.

The Liquids will keep the pig moist and produce your gravy but you don’t want to add them too soon as you also want the pig to roast.

2016-09-03_0007

Once cooked Let rest for 1/2 hour after cooking lightly covered in foil .

There should be lots of lovely natural juice you can strain off and use for gravy.

Remove the foil ball and earmuffs and stuff a small apple in its mouth

Serve at the table to lots of oohs and ahhs with some delicious Sardinian wine.

2016-09-03_0005

2016-09-03_0003

Next stop … Dublin

Comments { 0 }

Recipe | Almond, cherry, lime and tequila cake

whisk

The girl who played with a wood fired oven

 

I felt like a real party pooper as I sat soberly on the plane heading from Edinburgh to Ibiza. It was around midday and the rest of passengers were clearly well on their way to tipsy land. Amusingly as soon as the seatbelt sign went off the entire plane (minus me and a chap who had already passed out) got up to use the ‘facilities’ then once that kerfuffle was over the drinks trolley became like a moving god down the isle . Ibiza is of course known for its excellent clubbing scene and fun nightlife however for those who have discovered it there is also an island of great beauty, food, secluded alcoves and paradise like beaches.

2016-08-24_0008

My days started with trips to the bakery, a great time to people watch as a few locals are already out sipping their morning coffees (and of course a few who impressively haven’t gone to bed yet!) then a dash to the shops before the roads get super busy. Despite its increased popularity I love the fact that the ingredients available are generally very local and so of course seasonal and tasty.

2016-08-24_0001

Sun ripened tomatoes, watermelon and figs were particularly delicious standouts and of course there is always an impressive amount of fresh fish available.

2016-08-24_0003

Despite the glittering blue seas, one of the prettiest dinning courtyards I have ever seen, the bright sunny days and blue skies, a jolly crowd and the prefect secluded Ibizan spot my favourite thing on this job was….

2016-08-24_0004 That they had a wood oven to play with.

2016-08-24_0011

There is something about cooking in these beauties that completely does it for me. The fire management, choosing different woods to get different smokes , the dry heat it produces which is perfect for roasting vegetables and meats and of course the insane temperatures you can get it to reach to cook pizza.

2016-08-24_0012

This postcard recipe isn’t wood smoked as even I realise doing cake in a wood oven is taking it too far but it does use a fruit very much associated with Ibiza, the cherry. So I give you my almond, lime and cherry cake.

2016-08-24_0013

 

This week

I learnt : Cherry smasher is 1920s slang for a feeble kiss

Every Home should have : their pools painted white

I’m driving : a smart car, pretty smart until you want to fit your shopping into it.

I’m loving : the wood oven

We ate : 3 kilos of watermelon

Tequila : is the drink of the summer

Im listening to : La Traviata

2016-08-24_0002

 

Cherry, lime, almond and tequila cake

I confess the tequila doesn’t come through taste wise much once cooked, however once the bottle is out and open it may encourage you to make margaritas  which of course is an excellent thing. 

Pre heat the oven to 160 °C fan oven

250g butter (room temperature )

200g caster sugar

3 free range or organic eggs

160g SR flour

100g gr almonds

1 ts vanilla

2 lime zest

300g stoned cherries (stoned as in stones taken out rather than Ibiza ‘stoned’ ).

Splash of tequila

30g flaked almond

Line a 20 cm x 20 cm approx. cake tin with baking parchment

Splash the tequila onto the destoned cherries and leave to one side while you make the cake

Beat the butter and sugar with an electric whisk until pale and fluffy.

Briefly whisk in the eggs.

Tip in the flour, almonds, vanilla and lime zest and beat until combined

Scoop the cake batter into the tin and scatter over the cherries then the flaked almonds.

Bake for 30 – 40 mins or a cake skewer comes out clean.

Leave to cool in the tin, then slice and serve.

Delicious for breakfast after a late night ;). 

2016-08-24_0007

 

Next stop…. Sardinia

Comments { 0 }

Recipe | Raspberry Jell – O and honey baked cheesecake


whisk

Philippa Davis and the Sundance Kids

Utah, the 45th state, is known for various things, The Church of Jesus Christ Latter-day saints, mining including copper, gold and silver, the 2002 winter Olympics, a staggering collection of Dinosaur bone finds, Jell – O particularly of the green variety and where we were heading (Sundance) and the talented Robert Redford.

2016-08-12_0006

When we arrived at the airport at Salt Lake city, a mere five hour hop from New York City, it was dark and so our journey towards the Sundance resort in the mountains was filled with

“ ooh I bet there are some fantastic views from here”

“You can imagine the mountains that must be in the distance”

“we must be driving down one of those incredibly impressive rocky valleys”

In reality of course we could see nothing besides pitch black and the endless industrial lights that lined the massive road we were heading along.

It wasn’t until the morning that we got our first glimpse of our surroundings, which were indeed spectacular.

2016-08-12_0004

Food wise Utah is famous for a few culinary delights. The scone, totally nothing to do with our West Country variety. In true American fashion it is a doughy deep-fried feast the size of a dinner plate. Jell – O or jelly, served weirdly kind of as a salad with fruit and occasionally vegetables set into it, raspberries from Bear Lake and honey.

2016-08-12_0008

Our group had travelled to Utah to celebrate a 40th birthday, well actually six 40th birthdays but we decided that 240 candles on the cake would have probably burnt our lovely lodge down. With various activities in what is a ski resort in winter but a brilliant place for hiking, riding, relaxing, water sports and more in summer, helping to feed the crowd of 25 was quite a feat.

2016-08-12_0009

The shops meant a trip down the mountain, I think the supermarket managers thought I was a bit crazy the first few days whilst trying to stock up, pushing in total about 5 trolleys overflowing with stuff. I have become hardened to the quizzical looks from others and tutts from fellow shoppers behind me in the queue. I have to say however that Harmon’s where I did most my shopping was one of the friendliest supermarkets I have ever used and by day four they were opening checkouts for me and practically welcoming me with a brass band and flags. So with sales targets more than reached for that month the manager can rest easy. It also has one of the most impressive car park views I am ever likely to come across.

2016-08-12_0003

Food wise there was a good selection of vegetables and some tasty beef. Fish I tended to avoid as didn’t look great altough this is no surprise as the nearest ocean or sea was a few states away.

2016-08-12_0011

I was also fascinated to visit what many consider the home of the Mormons in Salt Lake city and learn more about their history, although a comparatively short one. Having been drummed out of New York and various other places along the way began to settle in Utah around 1847. They have strong family beliefs and so one of the best libraries of family records (of mormons and non Mormons) in the world. They are anti taking addictive substances including caffeine and alcohol and due to their hardworking ethos originally adopted the beehive as a symbol, which is now also a state symbol. There are now over 15 million Mormons in the world and roughly 50 % of the population of Utah belongs to their church. However after the winter Olympics in 2012 and an increase in immigration into Salt Lake City their population is now much more diluted.

2016-08-12_0005

For this journeys postcard I wanted to include a few of the states food icons including raspberries, honey and Jell – O , I of course couldn’t do the Utah scone as being a west country girl I had to disown the deep-fried monster. So here I give you a raspberry, honey Jell – O baked cheesecake that we served at the birthday dinner and were made to promise to save some for the Sundance kids whom had to go to bed before the party started.

2016-08-12_0010

This week

Eggs eaten: 232 (almost enough to give the shooting weekend a competition)

Lemongate happened: discretion forbids me telling more…

I’m loving : mountain walks where I spied snakes, stags and squirrels

Every lodge should have: giant comfy beds ( no joke I had to basically run and jump to get into it each night) .

I’m driving: a big American Chevrolet that could seat an entire village

 

 

Raspberry Jell -O cheesecake

Serves 12

You will need a 10 inch spring form cake tin

Pre heat the oven to 170 °C

For the base

180 g graham crackers or ginger nut biscuits

1 tsp ground cinnamon

1 tbs honey

110g salted butter

Finely grind the crackers or biscuits and mix in the cinnamon

Melt the honey and the butter in a saucepan on a low heat.

Stir the ground crackers into the melted butter then press firmly into the tin.

Bake for ten minutes then take out and cool. Increase the oven temperature to 200 °C.

Filling

1 kilo cream cheese

150g white sugar

2 tbs runny honey

450g sour cream

6 eggs

2 yolks

3 lime zest

2 tsp vanilla

2016-08-12_0007

In a bowl whisk the cream cheese, sugar and honey until light and fluffy ( about three minutes).

Then whisk in the sour cream, eggs, lime zest and vanilla.

Pour into the base and bake for 15 mins then turn down the temperature to

110 ° C and bake for a further 1 hour 20 mins .

The cheesecake should have a slight wobble in the middle.

Leave to cool mostly in the oven with the door slightly wedged open ( I use a wooded spoon) for about 2 hours. Take out and leave in the fridge to cool fully for at least 3 hours.

Jelly

Make up ½ pint of jelly (I used fresh raspberry juice, honey and gelatine and followed the packet setting instructions but you can use jelly cubes) and pour, once cool, over the set cheese cake. Place back in the fridge to set (approx. another 2 hours) . I confess by luck rather than design I got a lovely ring of jelly/jello around the side of the cake where it had cooled and shrunk away from the sides.

Serve in slices with fresh raspberries on top.

2016-08-12_0002

Next stop….Ibiza .

 

Comments { 0 }

Recipe | Grilled corn, fig and tomato salad with maple syrup and cheese dressing

whisk

Corn in the USA

I was excited to be whisked northwards from JFK airport, New York to the Hamptons, Long Island, famous for The Great Gatsby, Maria Carey, Billy crystal, Blue Oyster cult, Donna Karen, Billy Joel, Jackie Kennedy , Steve Madden, beautiful beaches and golden corn.

2016-07-29_0003

The USA produced in 2015 $49 billions worth of corn harvested from 88 million acres of land. That’s a lot.

2016-07-29_0001

Whilst doing my usual scouting trip around the local farms, markets and shops I found a roadside stall that belonged to the adjoining farm that boasted of its “world famous corn”. I think it would be practically impossible to start saying where the best corn was grown but what really matters when buying and eating it is how fresh is it is. Once picked that delicious sweetness starts turning into starch so time is of the essence!

2016-07-29_0004

Health wise corn has lots of antioxidants and vitamins and contains soluble and insoluble fibre. The insoluble fibre is good at helping the good bacteria in our gut.

2016-07-29_0002

When not eating corn or discussing politics we managed to slip in a fair few sugar highs with cookies, brownies ( it will always remain a mystery as to what happened to that second box ) shortbreads and ice creams nicely balanced with some simply grilled delicious local fish, fresh juices and salads.

2016-07-29_0007

For this postcard recipe I would like to share one of the corn salads we made, grilling the corn adds a delicious element and putting it in a salad helps stop the urge to smother the blackened sweet juicy corn in butter although thats probably the best way to eat it.

2016-07-29_0008

This week

Times Ive been told to ‘ Have a nice day’ : A LOT, luckily I generally was otherwise it would have been really annoying.

Corn cooked: 48

Dogs in crazy costumes seen: 2 ( check out my instgram @ phollowphilippa)

I’m reading : Like Water for Chocolate by Laura Esquivel , a Mexican emotional food feast.

Every home should have : bicycles

We are on : a sugar high

2016-07-29_0010

Grilled corn, fig and tomato salad with maple syrup and cheese dressing.

Serves 4

4 ripe figs cut in quarters

2 corn

300g tomatoes ( which ever are best )

150g leaves

100g roughly chopped almonds

Dressing

juice from half a lemon

1 tbs maple syrup

100g grated cheese – I used comte but you could use blue, cheddar or goat

1 tbs mayonnaise

2 tbs extra virgin olive oil

2016-07-29_0006

To make the dressing

Sprinkle some salt and pepper in a bowl

Whisk in the lemon juice then in this order the syrup, cheese, mayo and finally the olive oil.

2016-07-29_0009

Blanch the corn for about 8 minutes in a large pot of boiling non salted water, you want the corn to be just cooked.

Drain then grill for about five minutes on a medium heat so most of the outside has taken on some colour.

Leave to cool slightly then slice off the kernels

To assemble the salad, toss the figs, leaves, tomatoes , almonds and corn in the dressing and pile onto a plate.

2016-07-29_0005

Next Stop… Utah.

Comments { 0 }

Recipe | Olive oil, orange and rosemary cake

whisk

Greece lightening

When most families pack a car and set off for their holidays it is not unusual for to go through last minute panic checks.

“Did we turn off the lights”

“Did we pack my new bathing suit”

“Did we remember all the kids?”

So it was much to my amusement when we set off, car full of kids, bags, flippers and beach balls that client one exclaims,

“Stop the car! Did we remember the Olive oil?!”

It’s going to be my kind of trip I thought as client 2 assures client 1 that yes all 17 litres of the stuff is on board and safety packed.

2016-07-16_0008

Flicking through my photos of Paros from the last two weeks I am struck by several things.

1)The brilliant white that gleams off every building (similar to my skin tone apparently the day I arrived).

2)The amount of produce Paros produces including most things from grapes to goats.

3)The amount of Greek Extra Virgin olive oil we managed to go through (therefore meaning butter consumption alarmingly low).

4) My new love for ouzo (though not sure if this will travel back with me to the UK as although it works phonemically well in the lingering heat of the Grecian evening sun I’m not sure it will be quite the same in Dorset).

2016-07-16_0010

Ouzo here is often drunk before dinner on ice with splashes of water. It works incredibly well with taramaslata and grilled octopus. The octopus interestingly are caught and killed then beaten to tenderise them then left to dry in the sun and you can often see them draped over poles in the heat. Simply grilled with a splash of vinegar, lemon juice, parsley or dill and olive oil they make the most perfect aperitif.

2016-07-19_0002

Sea urchins are also very popular here and can just be served simply with olive oil or my new favourite way scooped out and served on half a lemon. You then gently scrape your spoon across gathering up the sea urchin and getting a twang of lemon. Perfect.

2016-07-16_0001

There were half-hearted mutterings from some of the group when I arrived of fear that they would pile on a few pounds having read some of my heartier statistics from postcards earlier on this year. I think they were referring to the 1 ½ packs of butter, 500ml double cream and 5 eggs per person per day scenarios that occasionally seem to occur. Fear not, I said as I was totally geared up and ready to start on my summer inspired salads, grills and healthier desserts and of course replacing as far as possible butter with Greek extra virgin Olive oil.

2016-07-16_0005

Menus involved using the baskets full of fresh local vegetables and fruits, local meats from our cheeky island senior butcher but unfortunately no fish as the sea was too rough due to the wind (although the wind in compensation in tandem with the dazzling sun made for perfect weather).

2016-07-16_0011

Food was kept light, refreshing and mostly healthy. With the lack of fish we kept meat dishes light by grilling or slow cooking with lots of herbs and light sauces. We tried to buy some goat, the island is scattered with them, but sadly it looked rather scrawny, however their pork and 41 day aged beef was excellent.

2016-07-16_0012

Stand out produce included the large capers which were plump and had a clean tang, olives from kalamata which were of incredible quality, brilliant white feta which is served from big barrels and chunks sliced off to order and of course the olive oil.

2016-07-16_0013

It is only more recently that I have started using and loving  Greek olive oil as my days at the River Café firmly swayed me to the beauty of a good Italian extra virgin olive oil. You would not know from looking in the shops but Greece is the worlds third largest producer. Once you start looking into the murky and not quite so liquid green gold world of it on a global scale you find out that there are many troubles, grey areas and mysteries. For instance Italy sells far more Italian extra virgin olive oil than it can actually produce (they say  that 60% of Greek olive oil is shipped too Italy and then sold as Italian).  As a consumer it is another lesson of watching out who and where you buy from, reading labels and staying alert. It is worth knowing that the cheaper olive oils are often from trucks going around various farms / co ops sucking up anything left in the barrel ( so unknown age/ quality ) then mixing, filtering before bottling and selling it on. Once you taste quality extra virgin olive oil it is hard to want to use anything else.

2016-07-16_0007

We had enough to bathe in but we managed to resist and keep it just for cooking. Not only the obvious things like cooked meats, vegetables and making dressings but also in desserts and cakes.

2016-07-16_0009

For this postcard recipe I want to share with you one of the cakes I made for afternoon tea that although may not have helped us in Greece with any lightening of the figures it uses olive oil rather than butter and mostly honey rather than sugar so seemed a good comprise for a treat.

2016-07-19_0001

This week

My favourite Greek Extra virgin olive oil: Olive tree London 

Olive oil used : 6 litres

Greek yogurt eaten : 2.5 kilos

Percentage of dishes involving olive oil : 91%

I’m reading : The Diary of a Provincial Lady by EM Delafield : Ok but had to chew my way through the last third.

Ouzo habit: good

I’m loving : properly made tarmasalata and grilled octopus

Every Greek villa should have: caper berry bushes

Greek wine to try : Mayiko Bouvo , Magic Mountain, Nico Lazaridi

2016-07-19_0004

Extra virgin Olive oil, orange, rosemary and honey cake

1 long spring of rosemary

150g sr flour

½ tsp baking powder

150g cup ground almonds

3 eggs

100g sugar

75 g runny honey

seeds from 1 vanilla pod

2 orange zest

1 sprig rosemary

2016-07-16_0006

Pre heat the oven to 170 ° C

Line a 2 lb loaf tin with baking parchment and place a sprig of rosemary at the bottom.

In a bowl whisk together the flour, baking powder and ground almonds.

In a separate bowl whisk together the sugar and eggs until pale an thick ( about 3 minutes if using an electric whisk) then mix in the honey , vanilla seeds, orange zest and juice.

Gradually mix the eggs into the flour mixture and stir until you have a smooth batter.

Pout into the tin and bake on a lower shelf for 40 – 5omins or until a skewer comes out clean.

Leave to cool for 10 minutes in the tin then turn out onto a rack to cool completely. Remove the rosemary sprig

Serve with spoonfuls of Greek yogurt.

2016-07-16_0003

2016-07-19_0003

Next stop… Im visiting the East Hamptons.

Comments { 0 }

Recipe | Vlita, saffron and feta pie

whisk

My big fat Greek….Pie

An overnight stay in Athens was swiftly followed by a few hours boat ride across the Aegean to the pretty island of Paros where the gleaming white washed buildings lay backdrop to the colourful myths, legends and modern day lives of the Greeks. The winding streets of the towns, so designed to make attacking pirates lives more difficult, were filled with cafes, boutiques, ouzerias and restaurants. I soon decided this was my kind of place.

2016-07-10_0005

Our villa instantly filled with guests and I quickly got my first taste of Greek family life. They are similar to the French and Italians in terms of passion and excitement over food, the amusing uncontrollable urge to stir pots on the stove every time they walk by and the wonderful ability to discuss recipes at length. Even the children were overheard debating which their favourite dish of the week had been.   In my books however I have to currently admit the Greeks edge ahead with their friendliness. Firstly they do not look at you like you have just blasphemed every time you attempt to utter a few words of their language (the French, as much as I love them, have I am sure given most of us puzzled glaring looks when pronouncing words fractionally wrong then follow it with a mini lesson that they are never satisfied with the result in). Secondly, unlike the Italians (of whom I am also very fond) who fiercely defend their recipes and dictate that theirs is the best and only way to make a certain dish, the Greeks seem much more easy going and delighted and interested in their food culture being an inspiration for a new dish.

With the mercury easily hitting the 30°C each day but a delightful breeze keeping us all in a very pleasant state, food was light, summary and involved of course a lot of extra virgin Greek olive oil. 2016-07-10_0014

I instantly loved that shopping for fruit and vegetables was dictated by what was fresh, local and in season and it was very much one of those places here you go to the shop/market and then decide what to cook. There are permanent stalls/benches set up in the towns that farmers can just come and sell there produce at when they have it and some farmers shops that although are certainly more shi shi than a few old wooden crates by the side of the road still fully focus on what the very productive island has to offer.

2016-07-10_0002

Feeling plucky and encouraged by the feed back by day three I decided it was time to cook them a lamb dish

“ Ooh that’s brave, cooking lamb for the Greeks”, the hostess playfully told me as I splashed extra of the local excellent wine, Moraitis over the young legs of lamb and returned them to the oven.

Well too late now, I thought as suppertime shortly loomed. Again they were delighted with it loved that I had used local wine and the wild thyme and oregano that had been picked by the path that led down to the beach.

2016-07-10_0008

With encouragement from this and courage from a little outing with the group the night before for a pre dinner ouzo I decided it was time to have a go at my version of their practically national dish, Spanakopita (surely the name of the next bond girl)  this postcards recipe.

Having never been one to feel totally compelled to follow the well-trodden path I had been thinking of ways I could beneficially twist the dish.

Saffron and vlita became my answers.

 

2016-07-10_0010

In the middle ages the charmingly named Essex town of Cheppinge Waldron became Englands epicentre for saffron and so great was its importance that the places’ name was changed to Saffron Waldron. Sadly with a puritan sway sweeping the land as we emerged from the Middle Ages, our tastes became plainer, the saffron use declined and so did the industry.

Legend has in ancient Greek that when the bold and ‘easy on the eye ‘ youth Crocus set his amorous heart of the nymph Smilax she indulged him in some frolics in a wood near Athens. Enjoyment, on her part at first, soon turned to boredom and when he continued to persist in bothering her she turned him into the flower ‘saffron crocus’ and still to this day the fiery glow of the stigmas reveals his smouldering but unrequited passions…or so the story goes.

The Mediterranean island of Santonrini has had discoveries of wall murals dating back a few thousand years BC of beautiful breast baring female saffron gathers that tells us of the exotic spices long history with this land. I cant imagine a similar dress code or look for the Middle Ages saffron pickers in Essex but then again perhaps it was dress down Fridays that sparked a puritanical turn in our ways.

2016-07-10_0006

So on a bold Friday morning I made my big fat greek pie and presented it at the table. We sat down to lunch, slices were shared out and we began to eat.

Then the head of the table says;

“ That was the best spinach pie I have ever had”!

Inwardly I was thinking OMG are the woman going to throw plates/daggers/a wild cat ( there are quite a few here) at him?! Would this be the beginning of the end for me? Will this bring and end to the holiday harmony and bliss? ….

2016-07-10_0004

No of course not, more wine was poured, the laughter and chat levels rose, various methods, twists and recipe ideas were discussed and the party continued…

2016-07-10_0011

 

This Week

Greek Extra Virgin Olive oil used : 8 Litres

Raw Greek Honey used : 2 lbs

I’m loving: Ouzo

Im reading : Rebecca by Daphne Du Maurier, totally gripping and can’t believe I hadn’t read it before.

Mode of transport : Boats, trains, Planes and cars

Every Greek Villa should have: poolside beanbag loungers and be within skipping distance to the Aegean.

2016-07-10_0012

Vlita, feta and saffron pie

Serves 8

In the UK although the leaf vlita is not wildly available, it is a bit like a chard / spinach / nettle cross (but with out the sting), you will have seen its seed Amaranth in many food shops, a so called super food packed full of protein.

2016-07-10_0016

4 or 5 thick sheets of filo

pinch of saffron

150g butter

2 tbs extra virgin olive oil

2 red onions finely chopped

1 tsp dried oregano

2 cloves garlic finely chopped

3 good handfulls of blanched vlita (or spinach / chard)

200g top quality feta

4 organic eggs

1 1/2 tbs each of finely chopped parsley, mint and dill

2016-07-10_0009

Pre heat the oven to 180 °C

Melt the butter in a small pan with saffron then leave to one side to infuse

In a frying pan sauté the onions and garlic with the olive oil until softened and sweet.

In a bowl lightly beat the eggs, crumble in the cheese then add the herbs.

Add the cooked vlita to the egg mix and season with salt and pepper.

Brush a pie dish or baking tin of approx. 8” by 10” with the saffron butter.

Lay a sheet of filo down, it should come up over the sides and brush with butter.

Repeat with 2 more layers .

Tip the filling in and level out.

Then crinkling and rucking up the rest of the sheets of filo and the overhanging sides enclose the pie and drizzle with the rest of the saffron butter.

Bake for 45mins to 1 hour, the pie should be golden.

Can be eaten warm or cold.

2016-07-10_0003

 

Next postcard recipe….I’m staying put !

2016-07-10_0001

 

Comments { 0 }
css.php