Notations from a Notorious Nibbler

''There is no love sincerer than the love of food ''

  • 2nd August
    2013
  • 02
  • 31st July
    2013
  • 31
  • 31st July
    2013
  • 31
Dark chocolate and ginger tart with white chocolate ganache, white chocolate ice cream on ginger nut crumb and lime posset with crystallised ginger #dessert

Dark chocolate and ginger tart with white chocolate ganache, white chocolate ice cream on ginger nut crumb and lime posset with crystallised ginger #dessert

  • 31st July
    2013
  • 31
Sous vide duck breast, sour cherry sauce, fondant potato, confit duck bon bon and fennel and apple salad #main-course

Sous vide duck breast, sour cherry sauce, fondant potato, confit duck bon bon and fennel and apple salad #main-course

  • 31st July
    2013
  • 31
  • 18th May
    2012
  • 18
  • 17th May
    2012
  • 17
First dinner cooked in Whistler, starting with my signature desert: Franjipan…well obviously the meal ended with desert, I haven’t lost my way with food completely over the last few months.

150g of butter, icing sugar, and ground almonds
50g of plain flour
3 eggs
Short crust pastry sheet
Jam to cover the base (about half a jar)
Fruit for the top

-Blind bake the pastry sheet in a tart tin until golden
-Meanwhile mix the softened butter, almonds, icing sugar, flour, and eggs together until smooth
-Once the pastry is done, spread the jam over the base and spoon the mixture on top
-Then arrange fruit on top and cook for around 30 mins at 180’c untill the mixture is firm.

Use any flavor of jam and any fruit you have or feel like using. With this one I used raspberry jam and mixed red berries. My other favorite is apricot jam and apricots, experiment!

Slice and enjoy…Franjipan, done!

This is my ‘go to’ desert when everything else has gone to pot, the kitchen has blown up or I’m just feeling like a cruisey night.

First dinner cooked in Whistler, starting with my signature desert: Franjipan…well obviously the meal ended with desert, I haven’t lost my way with food completely over the last few months.

150g of butter, icing sugar, and ground almonds
50g of plain flour
3 eggs
Short crust pastry sheet
Jam to cover the base (about half a jar)
Fruit for the top

-Blind bake the pastry sheet in a tart tin until golden
-Meanwhile mix the softened butter, almonds, icing sugar, flour, and eggs together until smooth
-Once the pastry is done, spread the jam over the base and spoon the mixture on top
-Then arrange fruit on top and cook for around 30 mins at 180’c untill the mixture is firm.

Use any flavor of jam and any fruit you have or feel like using. With this one I used raspberry jam and mixed red berries. My other favorite is apricot jam and apricots, experiment!

Slice and enjoy…Franjipan, done!

This is my ‘go to’ desert when everything else has gone to pot, the kitchen has blown up or I’m just feeling like a cruisey night.

  • 14th May
    2012
  • 14
Back in Whistler, back on the blog game, and back on the nibbling!

Back in Whistler, back on the blog game, and back on the nibbling!

  • 12th January
    2012
  • 12

Birthday Belly Dancing @ Souk Medina

I have been meaning to write this post for, well since my birthday in October so 3 months, it’s just been sitting there in my drafts so I figured it’s about time I got typing. 

Me and 2 of the As met in Town after they had worked and I had dropped of my ski boots for a little adjustment in Covent Garden ready for the coming season. We went to Souk Medina after a recommendation from Top Table. After finally deciding where to sit (this place goes on forever) we settled at our low table and were presented with a little glass of bubbles, all included in the offer. The set menu came out pretty quickly and we tucked in. It was all really delicious and the best thing of all…you get free ‘refills’ on all dishes. We asked for more humous and were presented with 3 plates of humous, apparently top ups come in threes!! I wasn’t complaining until I was absolutely stuffed (like a vine leaf) and felt guilty for leaving food. I think we did a pretty good job of polishing it all off though. 

And then the belly dancing began…we avoided eye contact and had a very intense conversation to avoid being dragged up to demonstrate our belly dancing skills, not, and especially after the amount we’d eaten! It was a lovely birthday meal, great value and it felt pretty authentic and not like we were in central London at all. Such good value, something i’m missing in Whistler, and really nice atmosphere. I highly recommend for big groups it would be great.

  • 12th January
    2012
  • 12

It’s been a while…

Sorry, it’s been pretty manic here in Whistler, Canada. I can’t believe I left Breckenridge over a month ago now after 2 weeks of menu practicing. Probably one of my favourite things on the menu was this pate: 

INGREDIENTS

2 slices of white bread (made into crumbs)

3floz milk

12oz chicken livers (defrosted if frozen)

1 onion (peeled and diced)

2lbs minced pork

1 level tablespoon garlic granules

10 thin rashers streaky bacon

Salt & pepper

For the chutney:

3 apples (peeled and diced)

2 tablespoons wine vinegar

2 tablespoons brown sugar

Pinch chilli powder

1 teaspoon dried thyme

2oz butter

Salt & pepper

METHOD

1.Pour the milk over the breadcrumbs in a small bowl and soak for 2 minutes then squeeze them out and place in a large bowl.

2.Blitz the chicken livers and onions in a food processor, take out and add the breadcrumbs together with minced pork, garlic granules and seasonings. Use your hands to squeeze all the ingredients together until everything is evenly distributed and mixed.

3.Line the loaf tin with baking parchment by folding the paper at the corners so it comes up the sides of the tin. Next line the tin with the bacon. Stretch the rashers out and lay them down one side, across the bottom and up the other side of the tin.

4.Spoon the meat mixture onto the rashers and press down firmly folding any bacon ends over the top. Place a piece of baking parchment over the top and cover tightly with foil.

5.Place the loaf tin in the roasting tin and pour in the boiling water until it reaches half way up the sides of the loaf tin. Cook for 1 ½ hours and then remove from the oven and place two full tin cans on top as weights to hold the terrine down as it cools.

6.When cold take the terrine out of the tin, wrap in cling film and store in the fridge for up to 4 days before eating.

7.To make the chutney cook the ingredients together in a saucepan until the apples are soft and have lost their shape and the juices are sticky. This can be made up to five days in advance and stored in the fridge.

Pate…DONE

I had never made pate before and this is so much easier than i imagined it would be and tasted delicious, I even had some for breakfast!

We all had an awesome time and it was hard to say goodbye to everyone but off I went with my chalet host on my new adventure. We flew up to Seattle, picked up the car for the season and  drove up to Whistler. The Sea to Sky highway from Vancouver to Whistler is meant to be one of the best drives in the world, unfortuately it was cloudy and dark while we were driving so didn’t get the full experience, it just seemed like a very bendy road which made me feel a bit queezy, probably not how top gear describe it i’d imagine! 

So in the last month I’ve lost a host and gained another one who arrives on Monday. I have high hopes for his culinary skills so I hope there will be lots of yummy things to come. I promise I’ll update more regularly from now on.