Another visit to Granger & Co

To those who know me, know that Bill Granger could do no wrong in my eyes.   He is, after all, my food guru.

Hubby and I went to Granger & Co for breakfast on Monday.  We’ve had breakfast and dinner there before.  I had a hankering for Bill’s ricotta hotcakes and Hubby didn’t need much convincing.   We got there for just after 9 am and managed to get a table.    We ordered a flat white, OJ, Earl Grey, ricotta hotcakes, coconut bread and bircher muesli.

Our drinks arrived 15 minutes later and 40 minutes later, we were still waiting for our food.  I looked around us and pretty much everyone seemed to be waiting for something or another.   There was clearly no one in charge.  The front of house person looked like he was hungover and the last place he wanted to be at was work.  The waiters/waitresses kept walking around but not really stopping to ask anyone if their food was ok or if they needed anything else. 

Our food finally arrived.  The bircher muesli was delicious as was the coconut bread (I’ve recreated both at home using Bill’s recipes and they were fab).   The hotcakes unfortunately tasted ‘eggy’, and that was Hubby’s choice of word, not mine.  If you’re familiar with this blog, you’d know that I have a difficult relationship with eggs.  However, I didn’t actually mind the eggy-ness, but what bothered me was the lumps of ricotta I found in the hotcakes.   I guess they didn’t bother mixing the batter through to clear any lumps out.  This, in my eyes, was unacceptable.  Not when you’re paying £10.50 for the dish.   I’ve made the hotcakes at home, and they are delicious so I was very disappointed to have to pay for sub-par ones at Bill’s.

It took us ages to get someone to bring us the bill (cheque, not the man).  And an even longer wait to pay.  But one look around and you could see most people were stressed out trying to get someone’s attention be it to order or pay. 

Bill,  I’m a big fan of your food.   However, it looks like I’ll be trying your recipes at home for the time being.  Can you please:

• make sure you have someone to take charge when you’re not around.  Your front of house man wasn’t really up for the job on Monday
• get your waiting staff to ask the customers if everything is ok.  Don’t ignore them for too long
• why the long wait for food?
• please  can you make sure the chef mixes the ricotta into the batter? No to lumpy hotcakes
• please get someone to do a QC before food is allowed to leave the kitchen.  The table behind us as well as beside us sent their food back

A less than happy customer.

Chocolate self-saucing pudding

Chocolate self-saucing pudding was the first dish I say Bill Granger cook on telly.  I think the show was Good Food Life hosted by Jenny Barnet and I happen to watch it whilst home for home lunch, back in the days when home was 20 minutes walk away from work.   The recipe is featured in Bill’s Food and is fuss-free and quick to whip up using store-cupboard and fridge staple ingredients.

I made this dessert last night right after a yummy serving of shepherd’s pie.    Oozy chocolate covered sponge, served with a drizzle of double cream.   Delicious.

Here is the recipe from Bill’s Food, modified slightly for portion and availability of ingredients.

Ingredient: (serves 2)

• 60g plain flour
• 1 tsp baking powder
• a pinch of salt
• 60g caster sugar
• 2 tbsp cocoa powder
• 125ml milk
• 1 tsp vanilla extract
• 40g butter, melted
• 1 egg, lightly beaten

Topping

• 3 tbsp brown sugar (or more if you have a very sweet tooth)
• 2 tbsp cocoa powder
• 125ml boiling water

Method

1. Pre-heat the oven at 185 degrees
2. Add flour, salt, baking powder, sugar and cocoa powder into a large mixing bowl
3. Make a well in the centre and pour in the milk, vanilla, butter and eggs
4. Mix well to combine
5. Pour into 2 ramekins (about 250ml capacity each)
6. To make the topping, mix the sugar and cocoa powder
7. Place the ramekins onto a baking tray
8. Pour the boiling water onto the topping (half of the water per ramekin)
9. Place the tray in the oven and cook for 20 minutes
10. Once cooked, serve with cream.

Shepherd’s pie

I ordered lamb mince on Ocado during the week.  As we both had fish for Good Friday, I decided to leave the mince for Saturday.   I wasn’t feeling adventurous and was thinking of making a pot of chilli when I realised that I had all the main ingredients (bar Worcestershire sauce) for Shepherd’s Pie.   You need to decide for yourself your preferred ratio of meat:potato.  I unintentionally made extra mash, but we decided to use it all up in this dish.

Ingredients: (serves 4)

A) Mash

• 4 medium potatoes, peeled, quartered and washed
• 2 litres boiling water
• a knob of butter
• 150ml (plus extra) double cream
• a good pinch of salt for seasoning 

B) Meat filling

• 1 large parsnip, peeled and cut into small chunks
• 1 large carrot, peeled and cut into small chunks
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp dried thyme
• 400g lamb mince
• Fry lite spray
• 1 yellow onion, peeled and chopped
• 2 cloves of garlic, peeled and chopped
• 1 spring of rosemary
• 1 spring of thyme
• 1 tbsp tomato paste
• 1 oxo vegetable stock cube
• 1/2 cup of water
• 1 tbsp kicap manis (dark soy)
• 1 tbsp Madeira wine
• 1/2 cup frozen peas
• salt and pepper to taste
• 1 tbsp double cream

Method

1. To make the mash,  add the potatoes to boiling water and cook until soft for 30 minutes
2. Test the potatoes with a knife and if done, turn off the heat, drain using a colander and place the potatoes back into the pot
3. Mash the potatoes with a masher until there are no lumps
4. Add the butter followed by 150ml cream and continue mashing until the mixture is soft and creamy
5. You may need to add extra cream for a softer consistency.  Season with salt and leave aside
6. Pre-heat the oven at 200 degrees
7. Place the chopped parsnip and carrot on a foil-lined baking tray
8. Drizzle with olive oil and balsamic vinegar
9. Season with dried thyme, salt and pepper.  Bake in the oven for 20 minutes.  Remove from the oven once cooked
10. To make the filling, brown the mince in a heavy-based pot for 2 to 3 minutes over medium heat
11. Drain the fat/liquid (or skip this step if you prefer) and transfer the meat into a bowl
12. Place the pot back on the heat and spray with Fry lite (I used 5 sprays)
13. Cook the onions for 3 to 4 minutes with a pinch of salt until soft then add the garlic, rosemary and thyme
14. Place the mince back into the pot, along with the  cooked parsnip and carrot chunks
15. Add the tomato paste, crumbled stock cube and water.  Mix well
16. Add the dark soy, Madeira wine and frozen peas.  Leave to cook for 15 minutes
17. Season with salt and pepper and add the double cream.  Remove from the heat
18. Pre-heat the grill at 220 degrees
19. I used a 21cm x 21cm pyrex dish.  Transfer the meat filling into the dish, covering all corners
20. Use a rubber spatula to spread the mash onto the meat filling also covering all corners
21. Use a fork to ‘rake’ the top of the mash and grill in the oven for 10 to 12 minutes until the mash is golden.  Do keep an eye on the grill as you don’t want the mash to burn

We didn’t have any side dishes with the pie, but you could serve it with some garlic bread and tocket salad.

Hot cross buns

I made hot cross buns for Good Friday yesterday using a Delia recipe.  Whilst it was a relatively simple recipe, the proofing took a bit of time, and instead of breakfast, I had the buns baked in time for afternoon tea with lashings of Kerrygold butter.

Delia’s recipe excluded the ingredients and steps for the white cross which I only noticed as I had checked a number of recipes beforehand.   It would have been easier to get these from the shops, but where’s the fun in that? In the spirit of Easter, roll up your sleeves, get kneading and stick a bun or two in the oven.  Don’t forget the butter!

Here is the recipe (modified slightly) for ease of reference:

Ingredients: (makes 12)

A) Buns

• 50g caster sugar +1 tsp
• 1 tsp dried yeast
• 150ml warm water
• 450g plain flour
• a pinch of sale (original called for 1 tsp)
• 1 tsp mixed spice
• 1 beaten egg
• 50g melted butter
• 50ml warm milk (plus extra in case your dough is dry)
• 1 tsp vanilla (not in original)
• 50g mixed peel
• 50g dried currants

B) Paste

• 3 tbsp plain flour
• 2 – 3 tbsp water

C) Glaze

• 2 tbsp milk (original recipe used eggwash)
• 1 tbsp caster sugar
• 1 – 2 tbsp hot water

Method

1. To make the buns, start by mixing 1 tsp sugar with water and then add in the yeast until froth appears on top of the water
2. Mix the flour, salt and mixed spice in a large bowl
3. Make a well in the middle of the bowl, and pour in the yeast mix, egg, melted butter, milk, vanilla, mixed peel and currants
4. Mix well to combine into a dough – if it is too dry, then add a bit more milk
5. Knead for 5 to 6 minutes until elastic (I used the KitchenAid with the hook attachment)
6. Leave the dough in the bowl and cover with an oiled clingfilm for an hour until the dough has doubled in size
7. After an hour, knock the air out of the dough.  Pinch out 12 portions and shape into round balls
8. Arrange them in a greased baking tray, cover with the oil clingfilm for 30 minutes (they will increase in size again)
9. Pre-heat the oven at 200 degrees
10. Cut a deep cross on each bun and brush with eggwash/milk
11. To make the white cross paste, mix the flour with enough water to form a thick paste.  Pipe the paste onto the cross on each bun
12. Place the baking tray in the oven and cook for 15 to 20 minutes until golden
13. To make the glaze, mix the sugar with the hot water
14. Remove the tray from the oven and brush the sugar glaze onto the buns
15. Leave the buns to cool for 10 minutes and then serve with butter 

Mediterranean-style chicken

This is a great recipe if you find yourself short of time/energy/motivation but just want something delicious to eat without having to spend the whole day in the kitchen.   The dish tastes even better if you leave the flavours to infuse for a few hours prior to tucking in.  I served my take on Mediterranean-style chicken with couscous and rocket. 

Ingredients: (serves 2)

• 2 chicken thighs, 2 drumsticks (skin removed), marinated with a chopped clove of garlic, 2 tsp paprika, salt and pepper for minimum 10 minutes
• 2 tbsp plain flour, seasoned with salt and pepper
• 2 tbsp olive oil
• 1 yellow onion, peeled and chopped
• 2 cloves of garlic, peeled and chopped
• 200g tinned tomatoes
• 1 medium aubergine, diced
• 2 courgettes, diced
• 1/2 yellow pepper, de-seeded and chopped
• a sprig of thyme
• 2 tbsp pistou (a good handful of basil leaves, 1 clove of garlic peeled – pounded with mortar and pestle)
• 1 cup chicken stock
• salt and pepper
• a handful of chopped basil leaves

Method

1. Pre-heat oven at 180 degrees
2. Dredge chicken with flour
3. Heat oil in a heavy-based oven-proof pot
4. Shake off excess flour and fry the chicken for 3 minutes on either side
5. Remove chicken to a plate
6. Fry the chopped onion in the same pot for a minute until fragrant, then add the garlic
7. Cook for 30 seconds and add the thyme, followed by canned tomatoes, the vegetables and stock
8. Place the chicken back into the pot, put the lid on and transfer to the oven
9. Cook for 45 minutes
10. Remove chicken from the oven, add the pistou, season with salt and pepper
11. Serve with freshly chopped basil, couscous and rocket

Meal plan week commencing 2 April 2012

A lovely weekend had, roll on Easter weekend!

• Monday – leftovers from Sunday
• Tuesday – spicy tofu, sugar snap peas, omelette
• Wednesday – leftovers
• Thursday – squash, carrot and coriander soup
• Friday – sole, butter sauce, green beans

Homemade veggie pizzas

The glorious weather which lasted all week disappeared on us as soon as Saturday morning appeared.   Still, neither of us wanted a big lunch.  I had bought a pack of pizza flour from a deli nearby a few weeks ago and decided to put it to good use.   I made two types of pizza:

• aubergine, mozzarella and mushroom
• courgette, yellow pepper, tomato, mozzarella and mushroom

The recipe for the base is an easy one:

Ingredients: (makes 2)

• 250g flour, plus extra for dusting
• a pinch of salt
• 7g instant yeast
• 160ml tepid water
• a pinch of sugar

Method:

1. Mix flour and salt in a bowl
2. In a glass, mix the yeast with water and sugar and leave for 5 minutes
3. Make a well in the bowl and gradually add the yeast.  Work the flour mix until it forms a dough
4. Knead the dough for 2 to 3 minutes, cover the bowl with kitchen towel for 30 minutes to leave the dough to rise
5. After 20 minutes, lightly knead the dough and cut into 2
6. Set the oven grill on at 200 degrees
7. Dust the countertop with flour and roll out the dough into a thin circle, as small or big as you like
8. Transfer the dough to a pizza tray and cover with your favourite toppings
9. Grill for 15 minutes, drizzle with olive oil, season with salt and pepper before serving

 

Salmon and sweetcorn fishcakes

I don’t make fishcakes regular and when I do,  I tend to serve them as side dishes.   For dinner tonight, I served salmon and sweetcorn fishcakes as the main dish, with rocket and mash.   It turned out to be simple, tasty meal, perfect for midweek. 

Ingredients: (serves 2)

• a can of salmon chunks, drained
• 1/2 red chilli, finely chopped
• 1 kaffir lime leaf, finely sliced
• 1 tsp lemon zest
• 1 /2 tbsp curry powder
• salt and pepper
• 1 egg, beaten
• 2 tbsp mash
• 2 tbsp sweetcorn (I used canned)
• 3 tbsp plain flour, plus 1/4 tsp baking powder
• 2 tbsp vegetable oil

Method

1. Pre-heat the oven at 180 degrees
2. Line a baking tray with foil
3. In a large bowl, mash the salmon with a fork
4. Mix in the chilli, lime leaf,  lemon zest, curry powder, a pinch of salt and pepper
5. Pour in the egg, and mix in the mash, sweetcorn, flour and baking powder until well combined
6. Shape the fishcakes with your hands (you can make them however small or big as you like)
7. Heat oil in a wok/pan and fry the fishcakes in batches for 3 minutes on either side
8. Place the fishcakes onto the baking tray and cook in the oven for 15 minutes (if fishcakes are small) or 20 minutes (for bigger portion)
9. Once cooked, remove fishcakes from the oven and serve with mash and rocket or any side dishes of your choice

Apple cake

I found this recipe in the Metro paper a few weeks ago and kept it in my purse.  The apple cake turned out so good it made Hubby and I realise we have a psychic link.  We had a slice each after lunch and whilst watching an episode of House a few hours later, Hubby pressed the pause button and I asked him if he fancied cake.  Apparently he pressed pause to ask if he could get me a slice!  The cake was delicious.  I doubt if it’ll last past Monday night.  Serve it with cream and you’ll be in heaven.

The recipe is by Darina Allen.  I modified it slightly (it was an accident but turned out well).

Ingredients:

• 225g plain flour, plus extra for dusting
• 1/4 tsp baking powder
• 110g butter (chilled and diced)
• 85g castor sugar (plus 4 tbsp more) – this is where I accidentally added 85g sugar to the pastry, and needed extra to sweeten the apples.  I’d do it again!
• 1 egg, beaten
• 50ml milk (or a bit more as required)
• 2 bramley apples, peeled, cored, diced
• eggwash

Method

• Pre-heat oven at 180 degrees
• Grease a 24cm pie dish (oven proof)
• Sift flour and baking powder into a bowl
• Rub in the butter until flour resembles breadcrumbs
• Mix in 85g sugar
• Make a well in the middle and pour in the egg
• Add a bit of milk and bring the pastry together into a dough - add a bit more milk as required
• Cut the dough into 2.  Wrap one in clingfilm and keep in the fridge whilst you get on with the next few steps
• Place the other dough onto the centre of the pie dish and press down until it covers the base and about 1cm of the sides
• Spread the apples onto the pastry,  ensuring you get an even coverage
• Sprinkle the extra sugar onto the apples
• Remove the other pastry from the fridge and quickly roll out into a circle large enough to place over the apples and to tuck into the sides (of the apples)
• Brush the top of the pastry with eggwash (or milk) and bake in the oven for 40 minutes
• Remove the pie dish from the oven and leave to cool for 5 minutes.  Use a palette knife to loosen the sides
• Leave to cool for another 20 minutes
• Tip onto a plate (cake will be upside down) and tip back onto another plate where the cake will be right side up
• Serve with cream

Slow-cooked lamb shoulder

Lamb is a favourite option for roast in our household.  I found an easy, slow-cooked lamb should recipe on Poh’s Kitchen which was the perfect dish to cook in the background while we pottered around in the garden.  As it was a fairly warm day, I decided to serve the lamb with a simple couscous and rocket salad.  This is must-try recipe – the meat falls off, delicious served warm and one that requires very little effort!  I didn’t want to use any of the juice from the pot as the lamb was very fatty, and instead used some stock to whip up a quick gravy.  I also modified the recipe slightly.

Ingredients: (serves 2)

• 1/2 shoulder of lamb (boneless)
• 1 tbsp olive oil
• salt and pepper
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp star anise
• 3 shallots, peeled
• 1 lemon, halved
• 3 cloves of garlic
• 6 cherry tomatoes on the vine
• 50ml white wine

Method

1. Pre-heat the oven at 145 degrees
2. Heat oil in a dutch oven
3. Season the lamb with salt and pepper
4. Brown the lamb for 3 minutes on either side
5. Remove the dutch oven from the stove and add all the spices and ingredients into the pot
6. Place in the oven for 3 1/2 hours
7. Once cooked, leave to rest for 20 minutes before serving